Factory food is making us dumber and dumber
Nutrition and Physical Degeneration
In the film Idiocracy, the decline of America comes not through an oil shock, a debt crisis or even the rise of China and India. Instead, a kind of reverse eugenics, where yuppies defer childbearing until it's too late while guys in wife-beater T shirts keep on multiplying themselves generation after generation, brings the nation to a sad place in the year 2505.
The average IQ has declined to well below 100. Water is only used for flushing toilets but a power drink called “Brawndo, the Thirst Mutilator” is fed to both people and animals and sprayed on crops. The top-rated TV show, called “Ow! My Balls!” features one scene after another of a guy getting his groin slammed.
Oh, yes, and at the local hospital, if you stand out as sounding particularly intelligent, a physician consulting your medical record is likely to provide a diagnosis like this: “Sez here u talk like a fag and uh ... ur shit's all retarded.”
Weston Price was another kind of doctor from another era who also thought that America was getting progressively stupider by the generation. And Price would agree with the makers of Idiocracy that a populace that had gotten too stupid to take care of itself could mean the end of our democracy.
A nation of degenerates
In his 1939 classic, Nutrition and Physical Degeneration, Price cites research that a quarter or more of American adults had such low intelligence that they “require some supervision.” Price approvingly quotes a contemporary writer who asks:
Should the ballot be restricted to citizens able to take care of themselves? One out of four cannot ... The tail is now wagging Washington, and Wall St. and LaSalle Street ... Each generation has seen some lowering of the American average level of general ability.
But Price does not blame the decline of our national stock on dolts over-breeding or rubbish on the radio or the poor example set by President Hoover. Instead, Price fingers the standard American diet of his day for helping to create a nation of dimwits: white bread, sugar, skim milk and all the stuff you can make from these, from sweet jams and jellies to cake.
In a world entirely innocent of GMOs and still largely free of food chemicals, Price found plenty to hate in the industrial food of the thirties, namely, that it lacked the nutrition needed for good health. And the problem went beyond the Wonder Bread and Co'Cola of his countrymen to encompass all the sugary, starchy and low-fat processed foods eaten by civilized people everywhere, presumably sparing neither British scone nor French croissant nor Italian pizza pie.
Such a diet, composed of dead foods that even an insect would reject but that provide modern humans with enough calories to somehow limp along for three score and ten, fills the belly without providing adequate vitamins or the natural activators needed to use those vitamins even if you can get them. As a result, modern people suffer from degenerative diseases like cancer and tuberculosis largely unknown before the industrial era. And we also suffer from birth defects that come not from a long line of genetic mutations but instead just from our parents' own bad diets.
By Erik Curren April 26, 2012
How to Fight Food Insecurity, Even in a Changing Climate
About 800 million people worldwide do not get enough food to eat, while about 1.5 billion are overweight. As the global population expands by an additional 2 billion people by 2050 and climate change alters traditional agricultural areas, scientists and policy makers are racing to figure out how to address both problems.
This uneven food landscape is not caused solely by government regulations or farming practices, but stems from many powerful forces—forces that are expected to keep increasing. "Several converging threats—from climate change, population growth and unsustainable use of resources—are steadily intensifying pressure on humanity and world governments to transform the way food is produced, distributed and consumed," wrote the authors of a new report, published online March 28, from the Commission on Sustainable Agriculture and Climate Change.
By Katherine Harmon | March 28, 2012
Raising and Harvesting Broiler Chickens
Each month seems to witness the arrival of yet another article, documentary, or exposé about the highly questionable practices used by the Factory Food Industry. In pursuit of profit, methods of food production that would seem unthinkable are evidently quite commonplace (e.g., the recent “Pink Slime” revelations with regard to mass-produced ground beef — “Yeah, bro, give me some extra ammonia in my burger, okay?!”).
To the extent possible, My friends and I are undertaking to consume only animal protein that is raised naturally. We buy local. We buy organic. We buy free-range/pastured/etc. And when we can, we raise our own. (Although this article is about broiler chickens, I also have friends raising goats for meat.)
This is a long detailed blog post about how to raise broiler chicks.
by SagerXX, Tuesday, April 3, 2012