Symbiotic Sustenance - BriarPatch Co-op

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10 February/March 2011 The Vine, BriarPatch’s Community Newsletter The sustainable food movement has long supported the growth and development of organic agriculture in America, but today the future of organic is at a crossroads. Whether we can continue to protect organic farmers and maintain the integrity and consumer trust in the organic label now rests on the United States Department of Agriculture’s (USDA) pending decision on the deregulation of genetically engineered (GE) alfalfa. On January 24, 2011, the USDA will determine whether to fully deregulate GE alfalfa or to conditionally deregulate it, the latter of which would place restrictions on its production and potentially hold patent holders accountable for harm to organic farmers through compensation. (Unfortunately, the USDA has made it clear that the continued full regulation—or non-production—of GE alfalfa is not an option, despite the vast number of consumer comments and sound science submitted in support of this position.) USDA has faced a lot of controversy over the idea of conditional regulation, and while NCGA strongly opposes GE foods, we applaud USDA’s historic approach to this decision as they have the Organic Standards Alert We support an organic future By Robynn Shrader, National Cooperative Grocers Association clear authority to protect all segments of U.S. agriculture. By recognizing that cross-contamination of GE alfalfa could impact organic farmers and consumers (both domestically and for our export markets), USDA is acknowledging that organic agriculture—an albeit small but rapidly growing portion of the agricultural industry—has the right to not only survive but to thrive alongside conventional agriculture. This is no easy position given the massive lobbying machine that is “big agriculture.” Organic seed purity must be maintained for organic and conventional farmers wanting to farm without GE technology. Faced with the choice between full deregulation and conditional deregulation, our best chance at preserving the future of organic agriculture now is to fight for every protection available under conditional deregulation. The organic community should be heard as loudly as those pushing for full deregulation. Why alfalfa? While alfalfa is not a popularly recognized pantry staple, it is integrally connected to many popular conventional and organic foods. Alfalfa is a mainstay food for dairy cows, beef cattle and honeybees. Consequently, integration of GE alfalfa into the food system could comprom ise orga n ic beef, dairy and honey as well as all other crops. Organic seed purity must be maintained for organic and conventional farmers wanting to farm without GE technology. This is particularly relevant for organics because dairy is often the entry point for consumers who are new to organics. And while USDA’s decision will be specific to GE alfalfa, it will be a precedent setting decision for how or whether other genetically engineered food will be regulated far into the future. Yes, today American farmers, consumers and the biotech industry are truly at a crossroads in the future of organic agriculture. What can we do? USDA has asked organic and conventional ag groups to work together toward conditional deregulation and NCGA intends to be at that table to advocate for organic agriculture protections. Consumers interested in preserving organic industry can contact the USDA using the information below to show their support for conditional deregulation over full deregulation. USDA National Organic Program 1400 Independence Avenue, SW Room 2646-South, Stop 0268 Washington, D.C. 20250 Phone: (202) 720-3252 Fax: (202) 205-7808 NOP: www.ams.usda.gov/nop
The Vine, BriarPatch’s Community Newsletter February/March 2011 11 Continued from the front cover The roles fats play in our health are extensive. For example, fat provides energy; it’s difficult to eat enough food on a low-fat diet to get the energy we need. Essential fatty acids are brain food — a deficiency can lead to numerous health and psychiatric/social problems. Fats are needed to absorb fat-soluble vitamins such as A, D, E and K. Fats give us a feeling of satiety, preventing hunger soon after meals. Big fat misconception Saturated fats were the preferred choice until the mid-20th century. Then, all of a sudden, we were told to cut saturated fats from our diet if we wanted to maintain healthy weight, have good cholesterol, and prevent heart disease. Marketers of low-fat foods championed the cause and few people questioned why foods eaten for centuries suddenly were causing heart disease. It’s interesting that at the turn of the last century, saturated fats such as coconut oil were advertised as healthy. Saturated fats even were recommended for treating serious medical conditions, such as tuberculosis and epilepsy. While medical experts claimed “fats Heart Health The truth about fats are good” prior to World War II, we heard just the opposite in the years that followed, once the vegetable and seed oil industry stepped up production because tropical oils couldn’t be shipped during World War II. But drastically reducing fats from the modern diet has not solved our heart health or weight problems. Statistics show that obesity rates are at an all-time high as is heart disease, cancer, diabetes and stroke. A study published in 2006 in the “Journal of the American Medical Association” found virtually identical rates of heart attack, stroke and other cardiovascular disease in women who did or didn’t follow a low-fat diet. Women on the low-fat diet also didn’t lose — or gain — any more weight than women who followed their usual diets. The doctrine of low-fat eating has lost credibility. What’s theory, what’s fact? The anti-saturated fat theory began in the 1950s with the steep rise in heart disease. While heart disease caused no more than 10 percent of all deaths in the United States prior to the 1920s, by the 1950s it had By Cherie Calbom, M.S. risen to more than 30 percent. Researchers began looking for the cause of this new health threat and targeted cholesterol as the culprit. Many researchers, however, have rejected the saturated fat and cholesterol theory Continued on page 12
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