Is this what we want the future of our food supply to be?
| || |
Putting animal and plant genes together, cloning animals and people, and much more weird lab experiments happening right now is exactly why we all have to work together to stop corporate take over of our food and resources. The most powerful weapon we have requires nothing more than feeding our bodies and our family food without their chemical and genetically modified adulterations. Corporate created poisons are designed to kill and are successful almost every time we eat them. They play with us, turning things on and off, messing with DNA or mutating cells. Increasing odds something will go wrong and then sickness. We are told the answer to illness is genetically modified drugs. Think about the fear added to our lives since we’ve allowed food companies to add 80,000 chemicals to food, limit diversity of real foods, and replace our calories with processed foods carrying higher doses of what they’re delivering. Control what is necessary for our existence, eliminate choices by controlling what we’re allowed to buy, and they have us. We’re giving them permission to go inside our body the most sacred place of all where only the purest of foods should be allowed above all. The foods we eat can influence our thoughts and how we feel and therefore actions. It’s easy to conceive a more extensive science of controlling our body and brain in this way. Have always been a rebel and a fighter and when it comes to my body and the health of my family is when I fight the hardest. When you think about it, they have the perfect system as the very thing these corporations make money from weakens the fight in body and mind, but something we have that cannot be created in a lab or manufactured is the human spirit and desire to survive. They will never tell us the whole truth, we know that, so why do we deny the obvious? We must fight for the health of our bodies and our way of life on this planet. Never assume choices will continue. While we have a choice, choose organic.
| | Orange Juice May Soon Contain Pig Genes
August 11, 2013 at 8:43 am
by Eric Zielinksi – Naturalhealth365.com
The future of orange crops are at risk and pig genes may be considered part of the solution. (I’m not kidding)
On July 27, the New York Times (NYT) officially staked its flag into Big Ag’s garden and into the soil of the GMO camp with its wildly controversial piece, “A Race to Save the Orange by Altering Its DNA.
”The feature highlights the story of a highly influential orange grower and his undying quest to stave off Asian jumping lice and the bacteria that they carry, which has been devastating Florida’s orange crop since 2005.
Committed to engineering the world’s first genetically modified orange tree, the article centers on Ricke Kress, the president of Southern Gardens Citrus who is in charge of two and a half million orange trees and a factory that squeezes juice for Tropicana and Florida’s Best. According to NYT, Kress’s GMO savior would fight C. liberibacter and citrus psyllids through whatever means science determines necessary. As for public acceptance, Kress told his industry colleagues, “We can’t think about that right now. ”Rick Kress’ mission to save oranges by whatever means necessary.
Kress’ crusade has led him along a path, the past several years, widely out of public view. His work has tested potential DNA donors from two vegetables, a virus, a pig, and a synthetic gene manufactured in a laboratory. Unbeknownst to the world, the NYT reports that later this summer Kress “will plant several hundred more young trees with the spinach gene, in a new house.
In two years, if he wins regulatory approval, they will be ready to go into the ground. The trees could be the first to produce juice for sale in five years or so.
”According to the NYT, whether it is his transgenic tree or someone else’s, Kress insists, “Florida growers will soon have trees that could produce juice without fear of its being sour, or in short supply. ”What is the danger of the “Greening” disease?
C. liberibacter, the bacterium that has all but annihilated Florida’s citrus crop, chokes off the flow of nutrients and are spread by Asian citrus psyllids that can carry the germ a mile without stopping, and the females can lay up to 800 eggs in their one-month life. It was first detected more than a century ago in China and has earned a place, along with anthrax and the Ebola virus, on the Agriculture Department’s list of potential agents of bioterrorism.
When it first hit, Florida growers attempted to subdue the contagion known as “Greening” by chopping down hundreds of thousands of infected trees and by spraying a broad spectrum of pesticides on the lice that carries it. However, the disease could not be contained. It has thus been determined by University of Florida agricultural analysts that the Asian bug and bacteria has cost Florida $4.5 billion and 8,000 jobs between 2006 and 2012.
Presently, there is no known cure for Greening disease. “In all of cultivated citrus, there is no evidence of immunity,” the plant pathologist heading a National Research Council task force on the disease said. Does the New York Times really care about the health of its readers?
Although our hearts break for the thousands of people who have lost their jobs and for the unknown impact this orange crop devastation will have on the world as it continues to spread, our tempers boil against the New York Times for their highly biased representation of GMOs to their readers, of whom many are ignorant to the harmful realities related to GMOs.
Astoundingly, the NYT attempts to compare genetically modifying oranges to ancient breeding practices, something that they call “genetic merging.”
Because oranges themselves are hybrids and most seeds are clones of the mother, new varieties cannot easily be produced by crossbreeding – unlike, say, apples, which breeders have remixed into favorites like Fuji and Gala. But the vast majority of oranges in commercial groves are the product of a type of genetic merging that predates the Romans, in which a slender shoot of a favored fruit variety is grafted onto the sturdier roots of other species: lemon, for instance, or sour orange. And a seedless midseason orange recently adopted by Florida growers emerged after breeders bombarded a seedy variety with radiation to disrupt its DNA, a technique for accelerating evolution that has yielded new varieties in dozens of crops, including barley and rice.
Completely ignoring the inherent dangers of GMOs and confusing the process with conventional crossbreeding, the NYT states.
Even in the heyday of frozen concentrate, the popularity of orange juice rested largely on its image as the ultimate natural beverage, fresh-squeezed from a primordial fruit. But the reality is that human intervention has modified the orange for millenniums, as it has almost everything people eat.
In addition, the NYT times argues that, “Even conventional crossbreeding has occasionally produced toxic varieties of some vegetables.” The famed news source even insists that,Oranges are not the only crop that might benefit from genetically engineered resistance to diseases for which standard treatments have proven elusive. And advocates of the technology say it could also help provide food for a fast-growing population on a warming planet by endowing crops with more nutrients, or the ability to thrive in drought, or to resist pests. Leading scientific organizations have concluded that shuttling DNA between species carries no intrinsic risk to human health or the environment, and that such alterations can be reliably tested. A nation divided
Supposedly, the scientific consensus holds that genetic engineering is the only solution to defeating Greening. “People are either going to drink transgenic orange juice or they’re going to drink apple juice,” one University of Florida scientist told Kress.
“And,” according to the NYT, “If the presence of a new gene in citrus trees prevented juice from becoming scarcer and more expensive, Kress believed, the American public would embrace it. ‘The consumer will support us if it’s the only way,’ Kress assured his boss.
”However is this true? Will the American consumer embrace the GM orange and feed GM juice to their children in the quantities that they are now? According to the NYT,
If various polls were to be believed, a third to half of Americans would refuse to eat any transgenic crop. One study’s respondents would accept only certain types: two-thirds said they would eat a fruit modified with another plant gene, but few would accept one with DNA from an animal. Fewer still would knowingly eat produce that contained a gene from a virus. Orange growers are still divided
Kress’s boss worried about damaging the image of juice long promoted as “100 percent natural.” “Do we really want to do this?” he demanded in a 2008 meeting at the company’s headquarters on the northern rim of the Everglades.
“The public will never drink G.M.O. orange juice,” one grower said at a contentious 2008 meeting. “It’s a waste of our money.
”“The public is already eating tons of G.M.O.’s,” countered Peter McClure, a big grower.“
This isn’t like a bag of Doritos,” snapped another. “We’re talking about a raw product, the essence of orange.”
Tags: GMO, monsanto, orange juice, pig genes
14 Steps to Cut Out Processed Food Author Lisa Leak and Elaine McFadden, MPH, RDWe thought the 14 Steps that Lisa Leak put together where great and might be the perfect road map for someone looking for one new eating, cooking, or shopping skill they could try and practice and incorporate into their daily routine that could make a big difference in helping to eliminate the kind of foods that could contribute to chronic disease or obesity. Master any or all of the skills below and you will see major changes in your body and energy level. With all the money you will save on fast food, high priced beverages, and more food than you really need, you can instead buy high quality real foods that you prepare into easy, simple meals that have more flavor, and even store longer to save money on spoilage.
Try and add one new "food skill" per week and practice it each day.
Lisa's original recommendations in black and Smart Health Talk comments in red.
14 Weeks of “Real Food” Mini-Pledges
Why risk it?
- Week 1: Two fruits and/or vegetables per meal– Eat a minimum of two different fruits or vegetables (preferably organic) with every breakfast, lunch, and dinner meal. Fruits can have twice the calories as vegetables so always great when vegetables are the top choice and save fruit for when you get a strong craving for sweets. Add more vegetables to meals that you already make. For example even if you went for a can of Amy's Spicy Organic Chili, you could pump it up by adding onions, tomatoes, bell pepper, corn, and even another can of beans which is much cheaper than the chili and increases the volume 3X. You can even find canned organic beans at the 99 cent store. With vegetables at 25 calories a half cup, you can eat more and feel satisfied.
- Week 2: “Real” beverages – Beverages will be limited to coffee, tea, water, and milk (only naturally sweetened with a little honey or 100% pure maple syrup). One cup of juice will be allowed throughout the week, and wine (preferably red) will be allowed in moderation (an average of one drink per day). Agree with these recommendations. We only choose organic coffee, tea, milk and juice. Don't want any pesticides on my coffee or tea, and since I make it myself instead of buying by the cup somewhere else I save enough to have the best. Highly recommend that you have a great organic Tulsi/Holy Basil tea such as Tulsi Green Tea, and a pur eh tea. If tea is not organic, quality, you can get cross contamination or pesticides. Numi is our favorite. Milk can have GMOs and raised using industrial inhumane conditions, so buy organic. Some fruits and vegetables have some much pesticide you should never eat conventional such as strawberries and peaches. Juice concentrates pesticides. Remember that a serving is just 4 oz. for juice as full of sugar. Try coconut water or even mixing tea and juice so you can sweeten the tea with juice instead of more sugar and increase the total volume.
- Week 3: Meat – All meat consumed this week will be locally raised (within 100-miles of your hometown). Meat consumption will also be limited to 3 – 4 servings this week, and when it is eaten meat will not be presented as the “focal point” of the meal. Instead meat will be treated as a side item or simply used to help flavor a dish. Conventional meat grown on industrial farms is fed GMOs, expired junk food, chicken feathers, daily doses of antibiotics, and treated inhumanely. Grassfed beef is allowed to roam, is far superior and contains Omega 3s and CLA a special fatty acid that is good for your heart and controlling inflammation. It can also help protect you from cancer, control blood pressure and blood sugar. Non organic chickens are not only fed antibiotics daily but arsenic too. The chickens live in terrible conditions with the antibiotics helping fatten them up in a short unnatural amount of time just like they fatten us up too. Conventional processed meats are full of cancer causing nitrates. Don't buy processed meats and NEVER buy farmed salmon. Dirty operations that are destroying entire eco systems. Farmed fish sold in stores has been diagnosed with viruses that have spread to wild salmon and are responsible for killing millions of wild salmon before they can even spawn. Genetically engineered salmon gives you a double whammy of being infected with viruses, cross bred with an eel, three times as big and turns into a cannibal when food is low and will eat another wild salmon. Will eat all the food and wipe out our wild populations and when gets out (they do everyday) will cross contaminate other fish and can never take it back.
- Week 4: No fast food or deep-fried foods – No fast food or any foods that have been deep-fried in oil. The oil used for cooking fast food is probably GMO and rancid which is cancer causing. Fat is 100 calories a tablespoon and vegetables only 25 calories for a half cup. Eat baked not fried.
- Week 5: Try two new whole foods – Try a minimum of two new whole foods that you’ve never had before. This "exploration exercise" can be fun and a chance to get the kids involved. Let them help pick the new food to try, figure out what recipe to use to cook it, and then help prepare. Chances are after they have helped with all of that they will eat it. Try a theme night to highlight your new food such as picking a country, a food from that country, and can decorate and even dress up to go with the theme. Use EatLocalGrown.com to find a farmers market in your area and go looking for something new and exciting to try from the market. Many times the farmer can give you some preparation ideas or go and visit us on Pinterest and find some great weight loss, vegan, raw, or paleo recipe choices.
- Week 6: No low-fat, lite or nonfat food products – Do not eat any food products that are labeled as “low-fat,” “lite,” “light,” “reduced fat,” or “nonfat.” Never buy these types of products because when they take the fat out they have to replace it with something and it is probably sugar or something manmade or worse such as transfats which are fats that have been modified to stay a solid at room temperature even though they don't start off as a solid. When you see "artificial flavor" on the label it could be hiding another 50 chemicals that it took to make that fake flavor.
- Week 7: 100% Whole grain – All grains consumed must be 100% whole-grain. Agree you should always choose whole grain, but would like to add to be very careful about the grains and how much you are eating. Have to recommend that you stay away from wheat as much as possible. The wheat has been so altered that our bodies don't even recognize the protein anymore. Only organic sprouted wheat and try and keep that intake low. Only eat organic brown rice if possible. Also oats, buckwheat, quinoa, and Salba Chia which is our #1 top pick as a grain. The Salba chia expands sixteen times it 's size and has super fiber and a slew of nutrients and Omega 3s. If you add it to any carbohydrate food it will keeps blood sugar from spiking.
- Week 8: Stop eating when you feel full – Listen to your internal cues and stop eating when you feel full. Have to add to that to not eat if you are not hungry either. Some people do well with several small meals throughout the day, but others may do better with just one meal that has some from all groups with a focus on vegetables and a good quality protein and maybe just some almonds or Salba Chia mixed in water. Organic eggs are the best protein bargain in the store, or better yet buy them right from a local organic farmer. See what the eggs we get each week look like below. Think about stopping before you are full, say about 80% full to keep from feeling miserable a little while later.
- Week 9: No refined sweeteners – No refined or artificial sweeteners including (but not limited to): white sugar, brown sugar, raw sugar, sucanat, splenda, stevia, agave, corn syrup, high-fructose corn syrup, brown rice syrup, and cane juice. Foods and beverages can only be sweetened with a moderate amount of honey or maple syrup. Organic raw honey is the gold standard when it comes to sweetener. Don't buy regular, filtered honey. Why? All the good stuff is gone. Most all corn based sweeteners and artificial sweeteners are GMO. Don't use them EVER. Organic maple syrup has special nutritional value as well. Remember that honey/syrup is 100 calories a tablespoon. Can add up quick.
- Week 10: No refined oils – No refined or hydrogenated oils including (but not limited to): vegetable oil, organic vegetable oil, soybean oil, corn oil, canola oil, organic canola oil, margarine, and grape seed oil. NEVER BUY OR EAT HYDROGENATED OILS. Don't depend on "Nutrition Facts" to tell you if there are transfats in the product. If 0.5 grams or less they don't have to list, but if you look at ingredients and see "hydrogenated" oil, you will know that there are transfats. Any soybean, canola, or corn oil is GMO SO DON'T EVER BUY IT UNLESS ORGANIC. Personally never buy margarine. Organic grassfed butter, organic olive oil, grapeseed oil, sesame, and peanut oils are our top choices.
- Week 11: Eat local foods – Eat at least 1 locally grown or raised food at each meal. This includes, but is not limited to: fruits, vegetables, eggs, grains, nuts, meats, and sweeteners like honey. Use EatLocalGrown.com and find a farmer's market or CSA (Community Sustainable Agriculture) that is a local farmer and grows weekly shares of food for local families. You get a box of organic food fresh picked each week. Sometimes they will deliver to your door. Could be a local farmer or big organic home delivery operation like Farm Fresh to You. Recommend both. Like your birthday each week with a special surprise on what you will get.
- Week 12: No sweeteners – Avoid all added sweeteners including, but not limited to: white sugar, brown sugar, raw sugar, honey, maple syrup, date sugar, maple sugar, sucanat, splenda, stevia, agave, fruit juice concentrate, corn syrup, high-fructose corn syrup, brown rice syrup, and cane juice. This is taking it one step further with sugar. You should eliminate anything with high frutose corn syrup, and try living without sugar even for just one day. Have gotten it down to just my cup of coffee in the morning and with my tea. Most all other foods don't have added sugar.
- Week 13: Nothing artificial – Avoid all artificial ingredients including, but not limited to: sweeteners, flavors and colors. The government has approved over 80,000 chemicals to be used in foods. Some were never tested for safety and were introduced before testing. They were allowed because they had been used for awhile and didn't seem like they were causing any harm so we really don't know about those because there never was scientific testing. Other chemicals that have been approved are all based on what the manufacturer reports, the government does not test products for safety, but just accepts the word of the company making it. The maker may be able to test the chemical in a way that makes it look safe, but we don't really know about the interaction between chemicals in our body, and as we mentioned earlier when you see "artificial flavor" it can be hiding 50+ chemicals needed to make a fake flavor. Those 50 chemicals you will never have heard of before, maybe not even if you are a chemist. Many artificial flavors are recommended to NEVER EAT OR EAT WITH CAUTION.
Know Where Your Food Comes From Whenever possible, please support local growers by shopping at a farmers market! Getting to know the people that actually grow your food is a great experience and you'll be supporting your local community at the same time.
- Week 14: No more than 5-ingredients – Avoid any and all packaged food products that contain more than five ingredients no matter what ingredients. Try and choose products with organic, whole food ingredients for the most nutrition bang for your buck.
Start processing fresh organic vegetables right away. This gives me salad for days and more likely to eat salad because it's already made.
These came from a local CSA
Click to find one near you.
Monster Farm Fresh To You Box Delivered to My Door
We recommend this service as providing high quality organic food with reliable service right to your door. You don't even have to go shopping!
For truly safe sun protection, avoid these six categories of sketchy, ineffective products.By Emily Main
When you slather on sunscreen
, you'd like to think that it's protecting you against sunburns and skin cancer, right? That's not always the case in the United States, where lax guidelines and regulations have made sunscreen your weakest tool in the fight against ever-increasing rates of melanoma, according to the nonprofit Environmental Working Group (EWG).
For the seventh year in a row, EWG has released its sunscreen ratings
, based on the findings of the group's research scientists and public health experts, who analyze the safety and efficacy of 1,400 sunscreens, lip balms, makeup products, and lotions with SPF.
What did they find? Just 25 percent of those products offer safe sun protection against both UVA and UVB rays without also being littered with unsafe sunscreen ingredients
, says Nneka Leiba, EWG's deputy director of research and the lead researcher on the project. "Sunscreen awareness may be improving, but overall sun protection is not," she says.
A big part of the problem, she says, is that regulation on behalf of the Food and Drug Administration (FDA) is weak. In December, the agency finally instituted new rules that will require that claims of "broad-spectrum"—meaning that products protect against both sunburn-causing UVB rays and skin-cancer-causing UVA rays—be independently tested and validated. Also, the use of the terms "waterproof" and "sweatproof" will be banned. But, says Leiba, "the bar they set was so weak that most products didn't have to change formulations in order to meet those requirements." Ninety percent of the products sold in the U.S. meet the new FDA guidelines, she adds, but just 50 percent of U.S. products would pass muster under Europe's much stricter safety rules.Why Sunscreens Can't Keep You Safe
That's not all. American shelves are littered with products that lull users into a false sense of security, don't provide full coverage, and expose people to toxic chemicals that could actually be increasing their risk of skin cancer. EWG's report highlighted a bunch of those products, and here are their picks for the six worst kinds of sunscreen:#1: Sunscreens with Retinol
Retinol, or vitamin A, can increase the risk of tumors on sun-exposed skin, according to a number of government tests. Yet it's commonly added to sunscreens and lotions owing to its antiaging effects. "That's especially concerning in light of the fact that melanoma rates have risen 2 percent each year over the past decade, says Leiba. It's become such a risky ingredient that the Canadian government is considering requiring warning labels on vitamin A–containing products that say the ingredient "may increase your skin's sensitivity to the sun and particularly the possibility of sunburn. Please limit sun exposure while using this product and for a week afterwards." Exactly what you want to read on a bottle of sunscreen, right?#2: Sunscreens with SPFs Higher Than 50
SPF is a measure of protection against sunburn-causing UVB rays only, not of cauncer-causing UVA rays, and UVA protection in these products is poor, according to EWG's analysis, says Leiba. High-SPF products also lull you into a false sense of security. "Because they protect you longer from UVB rays, you may not get burned, which you associate with time to go inside," she adds. Thus, you stay outside longer and absorb too much skin-damaging UVA. The FDA has proposed rules that would prohibit companies from advertising SPFs higher than 50, which they call "inherently misleading," but those rules have never gone into effect.#3: Sunscreens that Contain Oxybenzone
Oxybenzone is a chemical sunscreen agent that gets absorbed by your skin. The problem with it, says Leiba, is that it penetrates the skin very easily and gets absorbed into your bloodstream. Once inside your body, it mimics the hormone estrogen, which, over the long term, can lead to reproductive issues and thyroid problems, and autism researchers suspect that the chemical is also neurotoxic. More than half the products EWG analyzed contained oxybenzone, and government studies have detected the ingredient inside the systems of 96 percent of Americans. Read labels carefully to avoid it. It can also be listed as benzophenone or benzophenone-3.#4: Sunscreens in Powder, Spray-on, or Towelette Form
Anything you could potentially inhale shouldn't be saturated in sunscreen chemicals that act like hormones in your body, EWG warns. Plus, "when you're spraying on sunscreen, it's hard to tell if you're getting the amount of coverage you need," Leiba says. The same goes with powders and towelettes. In fact, this is the last summer you'll see either product on store shelves. The FDA has said that it won't allow powder- or towelette-based sunscreen products to be sold after the end of 2013.3 Surprising Skin Cancer Risks#5: Sunscreen/Bug Repellent Combos
They're unnecessary and potentially harmful. Bug repellents can contain effective but potentially irritating chemicals that you need only apply once a day, whereas sunscreen should be reapplied every two hours. Beyond that, you don't need them, says EWG. Unless you're on a long hike in the wilderness, bugs are mostly pesky at dawn and dusk, not during the heat of the day when UV rays are strongest.#6: Moisturizers, Lip Balms, and Makeup with SPF
Fewer than 10 percent of these meet EWG's criteria for providing UVA and UVB protection, and for that matter, most products on the market can't claim "broad-spectrum" protection as defined by the FDA. So any claims that they can prevent skin damage from sunlight are overstated, EWG has found. Plus, most women apply these just once a day, and any protection they do offer will last only a few hours. If you really like those products, see below.Better Bets for Safer Sunscreen
What sunscreens should you buy? There are some good ones out there, EWG found. When they look at sunscreen effectiveness and safety, the EWG researchers use models to determine how much of a sunscreen you absorb and how quickly it breaks down when exposed to sunlight. Also, they analyze ingredients for any, like vitamin A, that raise red flags.
Their 2013 sunscreen database highlights the most effective products with the fewest harmful ingredients, and breaks them down into the following categories:• Beach & sport sunscreens
• Moisturizers with SPF
• Lip balms with SPF
• Makeup with SPF
MOST importantly, realize that sunscreen should always be your THIRD line of defense against skin cancer and sunburns, recommends EWG, the American Academy of Dermatology, and the World Health Organization—among many other advocacy groups. The first should be to seek shade or stay out of the sun between 10 a.m. and 4 p.m. when UV radiation is strongest. The second, to cover up with hats, long sleeves, and long pants. Once you have these defenses in place, then cover your exposed skin with sunscreen.
Dr. Alex Morton joined us on Smart Health Talk the day after she filed this lawsuit against the Canadian Federal Government and Marine Harvest Hatchery in response to as high as 90% disappearance of wild salmon in BC Canada (hear interview: http://www.smarthealthtalk.com/).
Fish recently confirmed with ISA virus have been approved to be sold for human consumption in BC Canada w/o labeling of course. US has refused to allow ISA infected imports so red flag there. May be hopeless to think it can be stopped as ISA virus spreading along coast to WA, OR, CA. This ISA originated in Marine Harvest farmed salmon closed pens in Norway.
Would have to think the Canadian gov't is protecting multi billion dollar Marine Harvest Hatchery as a move was recent made to pass a law, Bill #37 making it illegal to report infected animals/fish with a penalty of 2 years in jail and $75,000 fine so Dr. Morton could have been jailed if passed.
Rivers now full of thousands of dead wild salmon and the government doing nothing but protecting the corporation with the introduction of laws that thanks to watchdog non profits were able to be stopped temporarily because proven to be blatantly unconstitutional. So much so the legislator that introduced it admitted that it may be a little unconstitutional. Apparently still sits there ready for passage if there is enough support to do it.
Another virus brewed in the hundreds of Norway farmed salmon closed pens run by Marine Harvest is called PRV (Piscine Reovirus) and is spreading like wild fire. For ten years scientists in Norway could not figure out why farm salmon were dying from heart disease they called Heart and Skeletal Muscle Inflammation (HSMI). It spread to 400 farms. Fish heart muscle broken down to mush. Salmon have heart attack before spawning. Die on the way there with all their eggs still inside.
Dr. Morton's blog (http://alexandramorton.typepad.com/ states:
“it is urgent that measures be taken to control PRV … due to the potential for transmission to wild salmon populations” (Palacios et al. 2010) In a popularized version of this paper one of the authors states: “If the potential hosts are in close proximity, it goes through them like wildfire,” said Lipkin. Science Wired.
So many wild salmon dead that hungry grizzly bears upstream are eating each other.
Wild salmon are significant as a "Keystone Species" that is the foundation from which many other species are dependent on life.
Dr. Morton said on Smart Health Talk that caring customers buy farmed salmon thinking they are helping protect wild salmon populations, but every purchase of farmed salmon is hurting and killing wild salmon.
Each farmed salmon purchase is supporting a single multi billion dollar corporation instead of thousands of fishing families. Boycotting farmed salmon is the most important action anyone can take to protect our future wild salmon populations.
Fish farms are big issues. http://www.worldwatch.org/node/5755
Knowing which fish to buy that are sustainable and reproduce quickly is top recommendation from Monterey Bay Aquarium. Their phone app can help you learn about these new fish choices and make the right decisions at the store and restaurant.
Oceana reported on Smart Health Talk the 100% Red Snapper on restaurant menus tested was NOT Red Snapper. It doesn't exist anymore.
Cost of farmed salmon protein is not cost effective and wastes resources with high environmental destruction. Farmed salmon are fed GMO corn/soy. GMO excrement from fish goes into rivers/oceans. GMO corn and soy do not belog in these water and cause another pollution problem in itself.
Only alternative for fish farmers is to take food meant for wild populations and give it to their farmed fish. Taking wild fish food and giving it to farmed fish does not make sense either because it also creates a negative environmental impact. Those costs have to be factored in when calculating true cost of food.
Huge populations of parasitic lice on farmed fish escape everyday and are creating epidemics of parasitic lice infestations to all fish in rivers/oceans that pass by fish farms. Now even found on small baby fish.
Look out Genetically Engineered (GE) farmed salmon on the way. When food supplies reduced GE salmon will turn to cannibalism and eat other salmon. CANNIBALISM NOT A WILD SALMON CHARACTERISTIC.
What will happen after GE salmon escape from pens into rivers and oceans A daily occurance for fish farms. If mixed GE/wild salmon population and little food available for GE salmon voracious appetite, how will wild salmon defend themselves against GE Salmon Cannibals?
GE Salmon are 3x larger than wild salmon and grow at a much faster rate thanks to AquaBounty genetic insertion of a DNA strand from an unrelated species into salmon DNA strand. The other species grows faster than wild salmon and they want to force fish to grow much faster than nature ever intended even through this is a totally new technology that we know nothing about the long term consequences in the real world.
Fish infected with these viruses that are brought home from grocery stores and washed in our kitchen sinks can spread through sewer systems. Lean more.
We already know a virus was able to wipe out an entire Sockeye salmon population. That virus gave fish a "Leukemia/AIDS" type of disease. The government, also part owner in salmon farm hatcheries, did nothing. Court orders from it's own judicial system were ignored.
Other fish raised in "farmed fish environments" such as koi fish, are spreading diseases such as "Koi Herpes Virus" causing worldwide outbreaks. No so much in Japan where traditional, sustainable koi fish farming techniques that support healthy eco systems has shown no sign of disease.
Support Dr. Alex Morton's brave efforts to stand up for the rights of the salmon that depend on us to save them. Will cost you zero dollars. Just boycott farmed fish.
| || |
Dag Flack is the Organic Program Director for Nature's Path Organic Foods and helps create new organic farmers so the future organic grain supply is secure, and has served as an Organic Trade Association Board Member.
Listen to our interview with Dag on the "Importance of eating organic foods, GMOs in our food, and the destruction of soil nutriton potential."
Dag Falck helping farmers grow organic crops.
Dag helps farmers stop using pesticides and GMO crops and learn organic farming so we all can have more organic grain farmers in the future.
Dag Falck as an organic food advocate.
Dag has served on the Organic Trade Association Board (OTA), the group that oversees the rules and integrity of the organic certification program.
A native of Riverside, Nesbitt has been in the water practically since birth. She was a key member of the Riverside AQuettes from 1964 to 1972, and swam for Riverside Poly High School, winners of three league championships during her time there. She attended San Jose State in 1977, and graduated with a Bachelor’s degree in Recreation. She swam for the Santa Clara Aquamaids for five years, winning fourteen international titles and eighteen national titles with them during that time. She was a finalist for the 1977 Sullivan Award.
Nesbitt successfully coached the Canadian National Synchronized Swim Team for ten years. She also coached the Australian National Team in the 1984 Olympics. In 1991, she returned to Riverside as head coach of the AQuettes, her goal being to build a strong program in Riverside that would allow swimmers to stay close to home to achieve their goals. Nesbitt fostered a powerhouse program that has won two Junior National overall championships and sent four athletes, so far, to the Olympics. In 2004, two of her athletes (including her daughter Stephanie) were chosen to represent the United States in Olympic Synchronized Swimming competition. The team proudly took home a Bronze medal.
Nesbitt has recently retired from active coaching, but continues to teach and consult with clubs and swimmers across the country. Some of her many other awards and achievements include: two-time Developmental Coach of the Year in Nova Scotia, Canada; Coach of the Year in Canada; two Citizens Savings Hall of Fame Awards; and Women’s Sports Hall of Fame induction. Nesbitt still resides and mentors youth in Riverside. Nesbitt and her two daughters, Barbara and Stephanie, make up what Ohio State’s The Lantern referred to as “one of the sport’s rare family dynasties, one that is as important to synchro as the Mannings are to football.” Her goal over the years has been to produce good people and strong citizens, and she has gone above and beyond in achieving this goal.
Hall of Fame
Sue Nesbitt with the Junior Olympic Team for Synchronized Swimming.