As noted yesterday in When Costs Rise, Sales of Unhealthful Foods Drop, so-called sin taxes on unhealthful foods may help stem America’s obesity and diabetes epidemics.

Facing critical budget deficits, some city and state legislators are embracing the idea. Earlier this month, Philadelphia Mayor Michael Nutter proposed a tax on soda purchases, while Colorado Gov. Bill Ritter last month signed a bill to tax candy and soda.

“State-level taxes exist on soda sold in grocery stores and vending machines in 34 and 39 states, respectively, and the mean taxes, currently applied for revenue generation, range from 3% to 4%,” write San Francisco Department of Public Health officials Mitchell H. Katz, MD, and Rajiv Bhatia, MD, in an editorial published in Monday’s edition of Archives of Internal Medicine.

But there’s not much evidence to support a link between such modest surcharges and changes in consumer behavior, they note.

“More substantial surcharges may decrease the consumption of sweetened beverages and, equally important, increase the consumption of more healthful alternatives,” write Drs. Katz and Bhatia.

The revenues cities and states collect “could be used to increase awareness about the harm of sugar-sweetened beverages and fund structural interventions, such as creating water stations in schools,” they add. “Copying a successful tactic of anti-tobacco crusaders, the funds also could be used to counter the lavish advertising of soda and junk food or for ‘marketing’ ordinary tap water.

“In the end,” they conclude, “putting our money where our mouth is means aligning our economic incentives so that we always serve up the healthful choice.”  

For Your Organic Bookshelf: Suicide by Sugar: A Startling Look at Our #1 National Addiction

Adults tend to consume less pizza and soda when prices increase, and their body weight and overall calorie intake also appear to decrease, according to a report in yesterday’s edition of Archives of Internal Medicine.

“To compensate for food environments where healthful foods (i.e., fresh fruits and vegetables) tend to cost more, public health professionals and politicians have suggested that foods high in calories, saturated fat or added sugar be subject to added taxes and/or that healthier foods be subsidized,” the authors write as background information in the article. “Such manipulation of food prices has been a mainstay of global agricultural and food policy, used as a means to increase availability of animal foods and basic commodities, but it has not been readily used as a mechanism to promote public health and chronic disease prevention efforts.”

Between 1985 and 2005, a 10% price increase was associated with a 7% decrease in calories consumed from soda and a 12% decrease in calories consumed from pizza, according to lead researcher Kiyah J. Duffey, PhD, and colleagues at the University of North Carolina, Chapel Hill.

A $1 increase in the cost of soda or pizza was also associated with a lower overall daily calorie intake, lower body weight and improved insulin resistance score. A $1 increase in the cost of both soda and pizza was associated with even greater changes.

The researchers estimate an 18% tax on these foods would result in a decline of roughly 56 calories per person per day—the equivalent of 5 pounds per person per year—with corresponding reductions in the risk of obesity-related diseases.

“In conclusion, our findings suggest that national, state or local policies to alter the price of less healthful foods and beverages may be one possible mechanism for steering U.S. adults toward a more healthful diet,” the authors write. “While such policies will not solve the obesity epidemic in its entirety and may face considerable opposition from food manufacturers and sellers, they could prove an important strategy to address overconsumption, help reduce energy intake, and potentially aid in weight loss and reduced rates of diabetes among U.S. adults.”

For Your Organic Bookshelf: Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back

Salmonella-tainted hydrolyzed vegetable protein (HVP) produced by Basic Food Flavors, Inc., of Las Vegas, has led to a nationwide recall of numerous mainstream, natural and organic products, including:

• Follow Your Heart tofu, burritos, organic salad dressings and dips
• Trader Joe’s organic salad dressing

Manufacturers sometimes add HVP as a flavor enhancer to processed soups, hot dogs, chilis, stews, dips, salad dressings, gravies, frozen dinners and snack foods.

While no illnesses have been reported, “this situation clearly underscores the need for new food safety legislation to equip FDA with the tools we need to prevent contamination,” says Dr. Jeff Farrar, associate commissioner for food protection.

A full list of recalled products is available here. Expect the number to grow as more food companies report use of the affected HVP.

We generally think of organic watermelon as a summertime snack, but this juicy treat is available year-round.

It may surprise you to learn that watermelon is a vegetable because it’s part of the cucumber and squash family—a classification that remains controversial.

Composed of 92% water and 8% sugar, watermelon has long been recognized as a weight watcher’s BFF. A half-cup serving of diced watermelon has only 25 calories and meets 10% of your daily vitamin C requirement.

Some of the latest research shows watermelon contains high concentrations of lycopene, an antioxidant that may help reduce cancer risk. In addition, a 2007 U.S. Department of Agriculture study cited watermelon’s role in cardiovascular health, with amino acids that help maintain arteries and blood flow.

There are more than 50 U.S. watermelon varieties, available with red, orange or yellow flesh. The four most popular categories are:

1. AllSweet: 20–25 pounds, red flesh, oblong shape, dark green rind (with or without stripes); best served “as-is,” simply sliced and eaten
2. Ice-Box: 5–15 pounds, red or yellow flesh, round shape, dark or light green rind; great for cooking/recipes
3. Seedless: 10–25 pounds, red or yellow flesh, oval to round shape, light green rind with dark green stripes; ideal for beverages and sorbets
4. Yellow Flesh: 10–30 pounds, yellow to bright-orange flesh, oblong to long shape, light green rind with mottled stripes; use in kebobs and garnishes

One of the newest pairings on restaurant menus is watermelon and cheese, a trend borrowed from Mediterranean cuisine. Tune in tomorrow and Saturday for two such delectable recipes.

In the meantime, enjoy these recipes from our organic blog:

• Watermelon Lemonade with Kiwifruit Splash
• Poppy Seed Fruit Salad
• Spinach Salad with Pineapple Chile Vinaigrette
• Three-Melon Smoothie

Photo courtesy of the National Watermelon Promotion Board

As noted yesterday in Most Chicken Producers’ Safeguards “Inadequate,” store-bought chicken is routinely contaminated with the pathogens salmonella and campylobacter. 

“Our tests show that campylobacter is widespread in chicken, even in brands that control for salmonella,” says Urvashi Rangan, PhD, director of technical policy at Consumers Union (CU), the nonprofit publisher of Consumer Reports. “While one name brand, Perdue, and most air-chilled [organic] chickens, were less contaminated than others, this is still a very dirty industry that needs better practices and tighter government oversight.” 

The U.S. Department of Agriculture’s (USDA) Hazard Analysis and Critical Control Point requires companies to identify potential points of contamination and take measures to eliminate them. But while the USDA has a standard that requires chicken producers to test for salmonella, it first announced campylobacter performance standards on Dec. 31. They will not be implemented until July. 

 “USDA has been pondering new standards to cut the prevalence of bacteria in chicken for more than 5 years,” says Jean Halloran, CU’s director of food policy initiatives. “Consumers shouldn’t have to play roulette with poultry. The USDA must make chicken less risky to eat.” 

Photo: Anna Bates/CDC

Tune in tomorrow for Part 3 of this article: Handle Chicken Safely

The incidences of drug resistance infections have literally sky rocketed in the past twenty years. Last year alone 65,000-70,000 Americans died as a result, more than prostate and breast cancer combined. ²Many are now asking questions about the safety of Big Ag and factory farms using common antibiotics to promote animal growth and fight off infections before they occur.

According to Katie Couric’s report, there is evidence that MRSA has now been found in the nation’s meat supply. Because only a small fraction of meat has been tested, it is not clear just how widespread it may be.

More and more reports are turning up like these. Which leads us to ask the same question Couric did to Liz Wagstrom, a veterinarian for the National Pork Bord, “Some people say giving animals antibiotics to prevent illness or promote growth is like putting antibiotics in a child’s cereal,” Couric said. “You know, save them so they’ll work when they are needed.”

Wagstrom’s response, “I’d say we do strategically place them……It’s not an all day, every pig gets antibiotics every day of his life.”

“So you don’t think they’re being overused by farmers anywhere in this country,” Couric asked.
Wagstrom replied, “the vast majority of producers use them appropriately.”

Many however are questioning  whether this is true. ABC News did a report In December, ‘09 entitled Pressure Rises To Stop Antibiotics in Agriculture. In 2009 three government agencies in charge of protecting human health, the Center for Disease Control, Food and Drug Administration and the U.S. Department of Agriculture, affirmed that drug-resistant diseases ensuing from overuse of antibiotics in animals is a “serious emerging concern.” Last summer, Dr. Joshua Sharfstein, FDA deputy commissioner, told Congress that farmers need to stop feeding antibiotics to healthy farm animals.

¹ http://www.webmd.com/skin-problems-and-treatments/understanding-mrsa-methicillin-resistant-staphylococcus-aureus
² http://abcnews.go.com/Health/wireStory?id=9435333

As a perennial herb, rosemary is a mainstay in Mediterranean cuisines—from Spanish and French to Italian, Greek and Moroccan. 

It has long been associated with health benefits like memory enhancement. In fact, in Shakespeare’s Hamlet, Ophelia says: “There’s rosemary. That’s for remembrance.” 

A growing body of research links the antioxidants and phytonutrients found in rosemary “with an array of promising health benefits,” says K. Dun Gifford, founder and president of Oldways, a Boston-based food think tank. Known as carnosic and rosmarinic acids, these antioxidants may protect us against free radicals and fight cancer. 

In Remedies magazine, Contributing Editor Annie Graves explains: 

“A remarkable antioxidant, rosemary may help prevent arteriosclerosis. It stimulates blood circulation and enlivens the nervous system, serving as a natural restorative.”

Rosemary, she notes, also helps relieve gas and promotes a healthy appetite. 

Seasoning foods with organic rosemary can reduce the need for salt at the dinner table. The American Institute for Cancer Research recommends adding it to fish, salad dressings, bread dough, mushrooms, roasted potatoes and tomato dishes.

5 Recipes to Inspire You 

1. Dubliner White Bean and Rosemary Dip
2. Roasted Vegetable Medley
3. Home-Style Minestrone
4. Rosemary-Laced Lemonade Tea
5. Blue Cheese Cabernet Organic Hamburgers

The Centers for Disease Control and Prevention (CDC) is working with state public-health officials, the U.S. Department of Agriculture (USDA), and the U.S. Food and Drug Administration (FDA) to investigate a multistate outbreak of Salmonella Montevideo.

As of 9 p.m. Monday, 189 individuals in 40 states have been infected with a matching strain, and 37 people have been hospitalized. No deaths have been reported.

Epidemiologists analyzed the foods that patients ate, and preliminary findings point to Italian sausage and salami products from Rhode Island-based Daniele International Inc.

The company has recalled 1.2 million pounds of products, including artisan and natural brands like:

• Boar’s Head All-Natural Salame Coated with Coarse Black Pepper (8-ounce packages)
• Daniele Naturale Salame Coated with Coarse Black Pepper (10-ounce packages)
• Dietz & Watson Artisan Collection Party Platter Pack

A full list of recalled products, which are sold through grocers and delis, is available here.

This is a Class I recall, which signifies “a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.”

The CDC and its public-health partners are now trying to determine which ingredients were contaminated, how the contamination occurred and whether any other foods may be involved. They suspect the pepper in the salami’s coating may be tainted.

If you have any questions, call the Daniele International hotline: (888) 345-4160.

Skin irritations caused by chemicals found in toilet-seat cleaners appear to be making a comeback in pediatricians’ offices, according to a prominent Baltimore researcher.

“Toilet-seat dermatitis is one of those legendary conditions described in medical textbooks and seen in underdeveloped countries, but one that younger pediatricians have not come across in their daily practice,” says Bernard A. Cohen, MD, director of pediatric dermatology at Johns Hopkins Children’s Center.

“If our small analysis is any indication of what’s happening, we need to make sure the condition is on every pediatrician’s radar,” he says.

The causative culprits are harsh chemicals like phenol and formaldehyde, as well as exotic wooden toilet seats. Phenol has been associated with dermatitis and both second- and third-degree burns, while formaldehyde is a known health hazard and carcinogen.

Wooden seats—especially those covered with varnishes and paints—are a returning trend in bathroom décor, note Dr. Cohen and his colleagues in the February issue of Pediatrics.

Children can develop irritation after repeated use of a wooden seat or ongoing exposure to chemical residues. Dr. Cohen urges pediatricians to ask parents about home and school toilet seats and cleaners when treating a toddler or young child with irritated buttocks or upper thighs.

While dermatitis is relatively benign, many pediatricians may treat it incorrectly if they fail to pinpoint the source. This, in turn, can lead to persistent or worsening inflammation, with painful, itchy skin eruptions. Chronic skin irritation is also vulnerable to bacteria and may lead to more serious infections that require oral antibiotics.

“Some of the children in our study suffered for years before the correct diagnosis was made,” says lead investigator Ivan V. Litvinov, PhD, of McGill University in Montreal.

To prevent toilet-seat dermatitis, Dr. Cohen and his colleagues recommend:

1. Use of paper toilet-seat covers in public restrooms, including hospital and school restrooms
2. Replacing wooden toilet seats with plastic ones
3. Cleaning toilet seats and bowls daily
4. Avoiding harsh store-brand cleaners, which often contain skin irritants

Before asking where it came from, I think we should ask when did this change? How did we become so disconnected from our food?

Here are three things/events that I think lead us down this path:

The World Wars
It was after the World War I and II, that pesticides and chemicals started to be heavily used on produce. This was supposed to be able to yield higher returns on crops because it keeps those “harmful and pesky” bugs away.

This made traditional farming methods such as crop rotation and animal fertilization obsolete. It led to the mass farming practices that are practiced today amongst conventional farmers. This new way of farming allowed farmers to grow massive amounts of crops and ship them nationally (and globally).

People could now get their (cheaper) produce from a farmer that was hundreds or thousands of miles away and spraying who knows what on it.

The Feminist Movement
Before I get lambasted for this one, please let me explain. I actually got this idea from Barbara Kingsolver in her book Animal, Vegetable, Miracle.

She mentions that the Women’s Liberation movement was positioned as getting women out of the kitchen and into the workforce, which it did.

You know what else also happened at the same time? Heavily processed foods started to show up in the stores.

Up until that time, women spent time at home preparing meals from scratch for their families. Therefor they had a better connection with their food because they were preparing it.

Suddenly someone else was put in charge with this responsibility.

Advertising
This is a result of the two reasons mentioned above. Advertisers and marketers are smart people. They know how to illicit responses.

In the case of the chemically sprayed produce, it is positioned as being able to feed more people and a cheaper method. It is also given the name “conventional.” The method that was around for years was given the new label of “organic.”

Why not call it what it is? Chemically sprayed. Why was the method that’s been around since the beginning given this new label? Organic is the way that produce has been farmed for thousands of years.

As for the Women’s Movement, all of these new processed and packaged foods are advertised as quick and easy because “you don’t have time to cook a meal for your family. We can do it for you. Just pop this in the microwave.”

Now instead of chicken with mashed potatoes, homemade gravy and broccoli, families are eating high fructose corn syrup, salt, hormone injected chickens and a bunch of unpronounceable additives.

These are all reasons that I started an organic vegetable garden on my fire escape. I’ve also made a New Year’s Resolution to eat more seasonal and locally grown produce.

The purpose of this post isn’t to point out a bunch of problems and offer no solutions. There are simple ways that you can eat organic and local on a budget. You can grow your own, join a CSA, join food co-op or go to a local farmers market.

Build a relationship with the people that are growing and making your food. Ask them questions about growing practices and where the food came from. You owe it to yourself.

Mike Lieberman resides in NYC. He is someone who walks their talk as a living, breathing demonstration of how sustainable living is possible anywhere. Lieberman shows others how they can do the same on his own blogs and writes for others around the web. You can find him at CanarsieBK.com.