GLOSSARY OF TERMS
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MACRONUTRIENTS: are nutrients that the body uses in large amounts like protein, carbohydrate and fats.
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MEAT: is by definition, animal flesh that is used as food.
In the Western world, meat is produced on an industrial scale in Concentrated Animal Feeding Operations (CAFOs). The animals are fed diets that they aren’t designed to eat in an effort to get them from birth to processing as quickly and as unnaturally large as possible. The animals get sick from eating poor diets, living in confined, feces-caked spaces and to keep them alive they are given mass quantities of dangerous antibiotics.
The majority of consumers are disconnected from the horrific, cruel and unsanitary conditions animals are raised and slaughtered (a.k.a processed) in. The environmental damage and the hidden costs of CAFO Agribusiness is something everyone should be aware of before they make their “vote” at the grocery store or restaurant.
Do your research. The meat industry wants you to remain ignorant so you will buy their products packaged with that happy sunny farm logo on the front. If you choose to eat meat, make sure that you are purchasing your products from farmers who not only can be transparent about their farming processes with you, but who grass feed their animals in truly free-range conditions. Farmers’ Markets are a great place to find grass-fed meats directly from the farmer.
Read this post for more information and a list of films and books to read
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MICRONUTRIENTS: are nutrients that the body requires in small amounts such as vitamins and minerals.
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MILK: is an opaque white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food.
In the Western world, cow’s milk is produced on an industrial scale. The conditions and treatment of dairy cows in CAFOs is abusive and unsanitary. In order to keep the animals producing massive amounts of milk, they are injected with hormones. In order to keep the animals alive, they are pumped with antibiotics. When a human mother is nursing her newborn, her doctor recommends that she avoid certain foods and that she be careful taking certain herbs or medications. Why? Because it goes directly from the breastmilk to the baby.
Cow’s milk is designed by nature to take a baby calf to 1000lbs in its first year of life. Humans are the only animal on the planet to drink the secretion from another animal—into adulthood. The dairy industry in North America has made a fortune off of ignorance. Do your research before you consume dairy products. And if you are wondering where you get your calcium, first think about who pays for those ads we are all so familiar with telling us all how much we need calcium from milk. Then eat some sesame seeds. Half of a cup of those little guys has 1,100mg of calcium compared to 140mg in a half cup of cow’s milk.
If you choose to eat dairy, make sure that you are purchasing your products from farmers who not only can be transparent about their farming processes with you, but who grass feed their animals in truly free-range conditions. Farmers’ Markets are a great place to find grass-fed, free-range dairy products directly from the farmer.
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NUTRITIONISM: is the idea that the nutritional value of a food is the sum of all its individual nutrients, vitamins, and other components. The term is largely pejorative, implying that this way of viewing food is simplistic and harmful. The term’s most prominent proponent, Michael Pollan, argues that a food’s nutritional value is “more than the sum of its parts.”
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ORGANIC FOOD: is made according to certain production standards. For the vast majority of human history, agriculture can be described as organic; only during the 20th century was a large supply of new synthetic chemicals introduced to the food supply. This more recent style of production is referred to as “conventional.” Under organic production, the use of conventional non-organic pesticides, insecticides and herbicides is greatly restricted. If livestock are involved, they must be reared without the routine use of antibiotics and without the use of growth hormones, and generally fed a healthy diet. Organic farms do not consume or release synthetic pesticides into the environment—which have the potential to harm soil, water and local terrestrial and aquatic wildlife. Organic farms are better than conventional farms at sustaining diverse ecosystems, i.e., populations of plants and insects, as well as animals. Organic farms use less energy and produce less waste, e.g., waste such as packaging materials for chemicals.
The organic food business is now big business, and getting bigger. With massive growth comes the cut-corners, marketing deceptions and more. Organic junk food is still junk food. Sorry, deep fried organic burrito. Read about organic foods and do your research. Farmers’ Markets are a great place to find local, sustainable, organic products directly from the farmer.
How do you know if produce is organic? Read the PLU (Price Lookup Code):
Organic Produce: has a five-digit number beginning with a 9. Organic bananas, for example, would be given the designation of 94011.
Conventionally-Grown Produce: has a four-digit number beginning with a 3 or 4. Therefore, the number on conventionally grown bananas would be 4011.
Genetically Engineered Produce: has a five-digit number on the label and begins with an 8. Again, the number on genetically altered bananas would be 84011.
Note: These codes are for North America. Some produce is more chemically treated than others. Try to spend your organic produce budget on peaches, strawberries, cherries, lettuce, imported grapes, pears, spinach, potatoes, nectarines, celery, bell peppers and apples as they are the most chemically treated (check out this wallet-sized chart to help you shop).
References:
1. Wikipedia.org