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Laura Bassel

Quantification of the environmental impact of different dietary protein choices - 0 views

www.ajcn.org/...664S.full

protein environmental agriculture negative

shared by Laura Bassel on 09 Nov 11 - No Cached
  • Quantitative environmental evaluations of meat, fresh vegetables, and processed protein based on soybeans suggest that the environmental burden of vegetarian foods is usually relatively low when production and processing are considered. The environmental comparison of cheese varieties made from cow milk and directly from lupine and the evaluation of energy inputs in fish protein and vegetable protein also suggest an environmental advantage for vegetarian food
    • Laura Bassel
      Laura Bassel on 09 Nov 11
       
      basically, the vegetarian way of life is the healthiest for the environment and for consumption.
  • The expansion of agriculture has also substantially increased the extinction rate of species (5). Furthermore, by now about half of usable fresh water is appropriated by humankind; food production and consumption again dominate this appropriation (4, 5).
    • Laura Bassel
      Laura Bassel on 09 Nov 11
       
      the increase of food and agriculture, not just industry and food processing, bur farming itself, hurts the environment by getting in the way of services that are meant to clear the environment of pollutants.
  • The main purpose of this article is to present data and methods from recent studies conducted in Europe that can be used for quantitative comparisons of the environmental impact associated with animal and plant products in the diet.
    • Laura Bassel
      Laura Bassel on 09 Nov 11
       
      overview: comparing different products for food and how they effect both diet and the environment.
  • ...6 more annotations...
  • Nitrogen efficiency in food production and consumption, for instance, is low. In the case of Norway, 90% of nitrogen inputs in agriculture are lost somewhere on their way to the kitchen (7). This has a negative effect on water quality and ecosystems (4, 7
    • Laura Bassel
      Laura Bassel on 09 Nov 11
       
      massive percentages of nitrogen are lost in agricultural growth between the point of germination and the product being ready for consumption. this loss of nitrogen has a negative effect on the environment. 
  • When agricultural practices are similar, 1 kg of fresh vegetables is environmentally preferable to 1 kg of meat.
    • Laura Bassel
      Laura Bassel on 09 Nov 11
       
      vegetables are more eco-friendly to produce than meat in similar conditions
  • Available data presented here suggest that on average, and in several specific cases, vegetarian food has an environmental advantage as evaluated by present LCIA methodology. It should be noted, however, that this conclusion does not necessarily extend to all specific instances
    • Laura Bassel
      Laura Bassel on 09 Nov 11
       
      vegetarian way of life is most eco-friendly on average
  • necessarily extend to all sp
  • necessarily extend to all sp
  • Organic agriculture was found to have the lowest effect and also has advantages as to soil quality and biodiversity, aspects currently not covered by LCIAs (37–39), though it is at a disadvantage regarding land requirements because crop yields tend to be lower than in conventional production systems (38, 39
    • Laura Bassel
      Laura Bassel on 09 Nov 11
       
      organic growing has pros and cons with regards to environmental effects.
Piper Vaughn

Additives USDA Food Safety and Inspection Service - 0 views

www.fsis.usda.gov/...index.asp

APES FoodandNutrition FoodAdditives

shared by Piper Vaughn on 09 Nov 11 - No Cached
  • Salt, sugar, and corn syrup are by far the most widely used
  • Our ancestors discovered that large amounts of sugar helped preserve fruits.
    • Piper Vaughn
      Piper Vaughn on 09 Nov 11
       
      history of how food additives were used/ discovered
  • ...26 more annotations...
  • "Food additive"
  • as any substance used to provide a technical effect in foods.
  • used for flavor and appeal, food preparation and processing, freshness, and safety.
    • Piper Vaughn
      Piper Vaughn on 09 Nov 11
       
      meat is taken from cattle, which produce methane, which contributes to global warming.
  • FSIS may apply even stricter standards that take into account the unique characteristics of meat, poultry, and egg products.
    • Piper Vaughn
      Piper Vaughn on 09 Nov 11
       
      industrialization contributed to an increase in pollution in cities because food was now being mass poduced in factories. pollution contributes to the greenhouse effect
  • sorbic acid in meat salads.
  • denied
  • During the early part of the first century in America, people lived off the land.
    • Piper Vaughn
      Piper Vaughn on 09 Nov 11
       
      because people lived off of the land and only grew food, they knew where the best soil to grow crops was located also, they had to know the amount of sunlight, and water given to the crops, and they were discovering agriculture methods
  • They grew their own foods or bought them from someone they knew and trusted.
  • more industrialized, the number of people who produced their own foods decreased drastically.
  • meat, poultry, or egg product,
  • food industry to produce and distribute its food.
  • 1906 Federal Food and Drug Act.
  • chemicals that were illegal to add to foods, such as borax or formaldehyde.
  • responsibility for proving their safety was placed on the manufacturer.
  • "generally recognized as safe"
    • Piper Vaughn
      Piper Vaughn on 09 Nov 11
       
      why does everything these days seem to cause cancer? is it another way of saying nothing causes cancer?
  • "substances with prior sanction"
  • include potassium nitrite and sodium nitrite.
  • if it is found to induce cancer when ingested by" people or animals, or "if it is found, after tests which are appropriate for the evaluation of the safety of food additives, to induce cancer in" people or animals
  • commonly used flavorings and spices to phosphates and carrageenan.
  • ingredients statement in order by weight, from the greatest amount to the least.
  • used primarily for their flavor contribution and not their nutritional contribution.
  • They must be labeled using the species of origin of the additive, for example, dried beef, chicken stock, pork extract, or hydrolyzed wheat protein.
  • Piper Vaughn on 09 Nov 11
     
    additives in food
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