Eating Healthily

December 20, 2012


 Eating healthily is more than just a fad; it`s a lifestyle choice designed to ensure that you and your family get the most out of life. But, given the incredible array of food choices available to you, how can you know which ones are best? A lot of confusion surrounds organic foods and those treated with genetically modified organisms, or GMOs, but it`s actually fairly simple once you understand what those two terms mean.

The United States Food and Drug Administration has strict standards defining what organic food is. Organic farmers must not use pesticides, growth hormones, antibiotics or other chemical additives. They keep their livestock healthy by feeding them a natural diet and allowing them to be outside in the fresh air and sunshine. Crops are rotated and pests are handled through natural means such as plant-based insecticides and the interruption of their mating and breeding rituals. The advantages of these methods are plentiful.

Firstly, organic farming has much less of a deleterious effect on the environment. Chemical pesticides can contaminate runoff, affecting the drinking water and the other crops grown nearby. Supporting your local organic farmers supports the environment.

Secondly, organic foods are produced as nature intended them and as our bodies are prepared to utilize them. Foods that contain pesticides can cause allergic reactions and force your immune system to process and eliminate them in addition to the natural toxins your body produces, putting a strain on your overall health.

Single ingredient foods such as produce and meat grown according to USDA guidelines are allowed to display a circular green and white logo containing the words, "USDA Organic". More complex foods like cereals and prepared foods must be at least 95 percent organic in order to display that label. Choosing organic not only supports your own health and that of your family; it supports small, local farmers and the environment.

The dangers of consuming GMO-laden foods are still under study, but to anyone with an ounce of common sense, the concerns are serious and real. Human beings have been genetically modifying foods for millennia through selective breeding, which allows mutations to occur and procreate naturally. 

Scientists can now genetically modify food by actually introducing DNA from one species into another. One famous example is that of DNA from cold water being introduced into strawberries to make them frost resistant.

The long-term effects of GMOs on food and on human beings consuming that food are unknown. But, there are several reasons for concern that are known.

GMO-treated crops produce their own pesticides to keep them safe from insects. This was supposed to create higher yield and also help to protect the environment, but an unintended and unforeseen consequence is that insects became resistant to the GMO-created pesticides in the plants, meaning that more pesticides are needed to protect the crops. 

There is growing evidence that GMO-treated foods may be responsible for newly emerging allergies among the people consuming them.

Finally, the ability to mass-produce GMO-treated crops is also a threat to small family farms and the consumer`s ability to choose only local produce and meat. 

The benefits of organic and GMO-free foods go beyond that of your individual health, to encompass your local economy and the ecosphere at large.

Everyone always asks, "Why do you make this stuff?" 

 After teaching and researching nutrition for more than 12 years, it has become obvious to me that the health benefits of fermented foods are unparalleled. 

 For over 7,000 years, people have been using the best of nature to protect us from the worst of nature. By harnessing the beneficial powers of bacteria, we can protect, preserve and store food for times when 'fresh' is not available. 

 What was not known in the past is that the microorganisms, in addition to preserving food, have incredible health benefits for people. They support the environment inside you. Sandor Katzcalls this ecoimmunonutrition.  The need to support and constantly replenish this ecosystem has been neglected by the Standard American Diet (SAD) for so long that it has far reaching health effects. You can read more here from the Food and Agriculture Organization of the United Nations.

 For the past 100 years or so, our society has demonized all bacteria and made the mission of sterilization paramount as part of a flawed vision of a healthy lifestyle.  We are outnumbered by bacteria and it is impossible and dangerous to try to create sterility. 

 The best defense against harmful microbes is beneficial microbes. We now know that the practice of fermentation that we have enjoyed for thousands of years actually helps us, our digestive system and our immune system. By creating and encouraging an environment where good microorganisms can thrive not only will help food safety and our digestion, but also makes for tasty eating.


 Amma, more popularly known as The Hugging Saint, may not sound bad ass at first, but she is certainly boldly carving her own path in the world.  She grew up in a culture where she was expected to marry young and stay in her small, Indian village.  But, she rejected the traditional path and set out with one simple mission: to embrace the world.  This has led her to hug over 27 million people from all over the world throughout her life.  Her compassion has inspired donations that, in the past year alone, amounted to $23 million for earthquake relief in Japan.  $23 million from just hugs? That’s pretty bad ass if you ask us which is why we salute The Hugging Saint as this week’s BAO Bad Ass Legend. 

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What’s more bad ass than wanting to make the world a better place through the creation of healthy foods?  When Ian Sage Gaffney co-founded Emmy’s Organics in Ithaca, NY, that’s what he did.  All Emmy’s Organics’ guilt-free desserts are organic, vegan, gluten-free and non-GMO.   That’s pretty bad ass for one cookie.  When he is not making products that are good for our bodies and good for the earth, Ian can be seen riding his motorcycle, in the DJ booth, and even featured in Rolling Stone Magazine.  All this makes him a BAO Bad Ass Legend, but honestly you had us with the “guilt-free macaroon.”

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Let’s start something that combines altruism, community, karma, health, and entrepreneurism.  This is what the team at Hosh Yoga  (Hamid Hamidzadeh, Ty Moses, Becca Broughton and Yuuki Hirano) did when they started their not-for-profit yoga studio in Greenpoint and Williamsburg.  Hosh Yoga is dedicated to spreading the love of yoga and fostering a nurturing yoga community through strictly a pay-what-you-can business model.  Building their studio from the ground up with equal parts will, muscle and mindfulness, these guys walk-the-walk and are true BAO Bad Ass Legends. 

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We don't usually post articles on our blog, but this article makes such a clear argument on the forces behind how we got to this point in our food production that we couldn't resist.  We must all be thankful to Eric Schlosser for his work (and fight) over the last ten year to inform us about the unfortunate state of the food industry.  Change must start with where individuals spend their money, so please think about this the next time you look around your deli or grocery store and are making decisions about what to buy.  Our company name and philosophy are based on recognizing the people that have made the commitment to eat and drink well in an environment when it is far easier not to. These are two comments from the article that are at the center of the industrial food disaster that has taken shape in our country over the last 40 years.

"The survival of the current food system depends upon widespread ignorance of how it really operates."

"The cheapness of today’s industrial food is an illusion, and the real cost is too high to pay."

Why being a foodie isn’t ‘elitist’

By Eric Schlosser, Published: April 29

At the American Farm Bureau Federation’s annual meeting this year, Bob Stallman, the group’s president, lashed out at “self-appointed food elitists” who are “hell-bent on misleading consumers.” His target was the growing movement that calls for sustainable farming practices and questions the basic tenets of large-scale industrial agriculture in America.

The “elitist” epithet is a familiar line of attack. In the decade since my book “Fast Food Nation” was published, I’ve been called not only an elitist, but also a socialist, a communist and un-American. In 2009, the documentary “Food, Inc.,” directed by Robby Kenner, was described as “elitist foodie propaganda” by a prominent corporate lobbyist. Nutritionist Marion Nestle has been called a “food fascist,” while an attempt was recently made to cancel a university appearance by Michael Pollan, author of “The Omnivore’s Dilemma,” who was accused of being an “anti-agricultural” elitist by a wealthy donor.

This name-calling is a form of misdirection, an attempt to evade a serious debate about U.S. agricultural policies. And it gets the elitism charge precisely backward. America’s current system of food production — overly centralized and industrialized, overly controlled by a handful of companies, overly reliant on monocultures, pesticides, chemical fertilizers, chemical additives, genetically modified organisms, factory farms, government subsidies and fossil fuels — is profoundly undemocratic. It is one more sign of how the few now rule the many. And it’s inflicting tremendous harm on American farmers, workers and consumers.

During the past 40 years, our food system has changed more than in the previous 40,000 years. Genetically modified corn and soybeans, cloned animals, McNuggets — none of these technological marvels existed in 1970. The concentrated economic power now prevalent in U.S. agriculture didn’t exist, either. For example, in 1970 the four largest meatpacking companies slaughtered about 21 percent of America’s cattle; today the four largest companies slaughter about 85 percent. The beef industry is more concentrated now than it was in 1906, when Upton Sinclair published “The Jungle” and criticized the unchecked power of the “Beef Trust.” The markets for pork, poultry, grain, farm chemicals and seeds have also become highly concentrated.

America’s ranchers and farmers are suffering from this lack of competition for their goods. In 1970, farmers received about 32 cents for every consumer dollar spent on food; today they get about 16 cents. The average farm household now earns about 87 percent of its income from non-farm sources.

While small farmers and their families have been forced to take second jobs just to stay on their land, wealthy farmers have received substantial help from the federal government. Between 1995 and 2009, about $250 billion in federal subsidies was given directly to American farmers — and about three-quarters of that money was given to the wealthiest 10 percent. Those are the farmers whom the Farm Bureau represents, the ones attacking “big government” and calling the sustainability movement elitist.

Food industry workers are also bearing the brunt of the system’s recent changes. During the 1970s, meatpackers were among America’s highest-paid industrial workers; today they are among the lowest paid. Thanks to the growth of fast-food chains, the wages of restaurant workers have fallen, too. The restaurant industry has long been the largest employer of minimum-wage workers. Since 1968, thanks in part to the industry’s lobbying efforts, the real value of the minimum wage has dropped by 29 percent.

Migrant farmworkers have been hit especially hard. They pick the fresh fruits and vegetables considered the foundation of a healthy diet, but they are hardly well-rewarded for their back-breaking labor. The wages of some migrants, adjusted for inflation, have dropped by more than 50 percent since the late 1970s. Many grape-pickers in California now earn less than their counterparts did a generation ago, when misery in the fields inspired Cesar Chavez to start the United Farm Workers Union.

While workers are earning less, consumers are paying for this industrial food system with their health. Young children, the poor and people of color are being harmed the most. During the past 40 years, the obesity rate among American preschoolers has doubled. Among children ages 6 to 11, it has tripled. Obesity has been linked to asthma, cancer, heart disease and diabetes, among other ailments. Two-thirds of American adults are obese or overweight, and economists from Cornell and Lehigh universities have estimated that obesity is now responsible for 17 percent of the nation’s annual medical costs, or roughly $168 billion.

African Americans and Hispanics are more likely to be obese than non-Hispanic whites, and more likely to be poor. As upper-middle-class consumers increasingly seek out healthier foods, fast-food chains are targeting low-income minority communities — much like tobacco companies did when wealthy and well-educated people began to quit smoking.

Some aspects of today’s food movement do smack of elitism, and if left unchecked they could sideline the movement or make it irrelevant. Consider the expensive meals and obscure ingredients favored by a number of celebrity chefs, the snobbery that often oozes from restaurant connoisseurs, and the obsessive interest in exotic cooking techniques among a certain type of gourmand.

Those things may be irritating. But they generally don’t sicken or kill people. And our current industrial food system does.

Just last month, a study published in the journal Clinical Infectious Diseases found that nearly half of the beef, chicken, pork and turkey at supermarkets nationwide may be contaminated with antibiotic-resistant bacteria. About 80 percent of the antibiotics in the United States are currently given to livestock, simply to make the animals grow faster or to prevent them from becoming sick amid the terribly overcrowded conditions at factory farms. In addition to antibiotic-resistant germs, a wide variety of other pathogens are being spread by this centralized and industrialized system for producing meat.

Children under age 4 are the most vulnerable to food-borne pathogens and to pesticide residues in food. According to a report by Georgetown University and the Pew Charitable Trusts, the annual cost of food-borne illness in the United States is about $152 billion. That figure does not include the cost of the roughly 20,000 annual deaths from antibiotic-resistant bacteria.

One of the goals of the Farm Bureau Federation is to influence public opinion. In addition to denying the threat of global warming and attacking the legitimacy of federal environmental laws, the Farm Bureau recently created an entity called the U.S. Farmers and Ranchers Alliance to “enhance public trust in our food supply.” Backed by a long list of powerful trade groups, the alliance also plans to “serve as a resource to food companies” seeking to defend current agricultural practices.

But despite their talk of openness and trust, the giants of the food industry rarely engage in public debate with their critics. Instead they rely on well-paid surrogates — or they file lawsuits. In 1990, McDonald’s sued a small group called London Greenpeace for criticizing the chain’s food, starting a legal battle that lasted 15 years. In 1996, Texas cattlemen sued Oprah Winfrey for her assertion that mad cow disease might have come to the United States, and kept her in court for six years. Thirteen states passed “veggie libel laws” during the 1990s to facilitate similar lawsuits. Although the laws are unconstitutional, they remain on the books and serve their real purpose: to intimidate critics of industrial food.

In the same spirit of limiting public awareness, companies such as Monsanto and Dow Chemical have blocked the labeling of genetically modified foods, while the meatpacking industry has prevented the labeling of milk and meat from cloned animals. If genetic modification and cloning are such wonderful things, why aren’t companies eager to advertise the use of these revolutionary techniques?

The answer is that they don’t want people to think about what they’re eating. The survival of the current food system depends upon widespread ignorance of how it really operates. A Florida state senator recently introduced a bill making it a first-degree felony to take a photograph of any farm or processing plant — even from a public road — without the owner’s permission. Similar bills have been introduced in Minnesota and Iowa, with support from Monsanto.

The cheapness of today’s industrial food is an illusion, and the real cost is too high to pay. While the Farm Bureau Federation clings to an outdated mind-set, companies such as Wal-Mart, Danone, Kellogg’s, General Mills and Compass have invested in organic, sustainable production. Insurance companies such as Kaiser Permanente are opening farmers markets in low-income communities. Whole Foods is demanding fair labor practices, while Chipotle promotes the humane treatment of farm animals. Urban farms are being planted by visionaries such as Milwaukee’s Will Allen; the Coalition of Immokalee Workers is defending the rights of poor migrants; Restaurant Opportunities Centers United is fighting to improve the lives of food-service workers; and Alice Waters, Jamie Oliver and first lady Michelle Obama are pushing for healthier food in schools.

Calling these efforts elitist renders the word meaningless. The wealthy will always eat well. It is the poor and working people who need a new, sustainable food system more than anyone else. They live in the most polluted neighborhoods. They are exposed to the worst toxic chemicals on the job. They are sold the unhealthiest foods and can least afford the medical problems that result.

A food system based on poverty and exploitation will never be sustainable.

Eric Schlosser is the author of “Fast Food Nation: The Dark Side of the All-American Meal” and a co-producer of the Oscar-nominated documentary “Food, Inc.”

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Making a difference in the world begins at the local level with bad asses like Marian Flaxman.  It may look like a normal café on the outside, but Marian’s Culture Shock café in Ithaca NY is much more than that.  Using the nutritious benefits of fermented food and drink, Marian is educating people on the importance of a good diet and taking a stance against the industrial food system that has put the health of our entire country in jeopardy.  She spends everyday experimenting with ways to make people feel better, using good food, cool atmosphere and friendly people, and that makes her a true BAO Bad Ass Legend.

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Original had it's best showing yet on Bethenny Ever After last week.  A good 60 second shot of Bethenny enjoying the BAO FRESH KOMBUCHA on her Skinny Girl bus.   It is great when people support local businesses and we love to see BAO on national TV.  Watch Bethenny every Monday at 10 pm on Bravo TV.

Avis Gold Richards uses her passion, skill and artistic vision to make a difference in the world.  She founded Birds Nest Foundation™, a non-profit creative group that produces high-quality documentaries, short videos and public service announcements (PSAs) for charitable organizations.  Among her many activities, Avis is currently producing a public television series entitled "Lunch NYC" for NYC Media. The series exposes unhealthy foods being served in the public school system across the country and highlights the efforts of individuals actively seeking alternatives to promote nutrition and health.   Leveraging your passion for the betterment of the community is the stuff of a true BAO Bad Ass Legend.

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