Chelsea Green Publishing

Chelsea Green Blog

Our Chemical Diet

The ContraCostaTimes is running a story by Steve Butler about the chemical content in our foods. He argues that the antibiotics in our meat and diary, the pesticides on our vegetables, and our growing resistance to conventional medical treatments may be linked. Is an epidemic next? Will Allen, author of The War on Bugs, makes a similar argument in his book. Eating locally produced, organic food, is the only way to eat sustainably—for your health, the environment, and the economy. From the article:
How can we expect to live long enough to enjoy a hard-earned retirement if the food industry is trying to kill us? A friend who just returned from Scotland said that his cattle-farming host had pointed out that antibiotics in cattle were banned in Britain 14 years ago. Meanwhile in South Korea, people are rioting as the country lifts the ban on U.S. beef. What do they know? Are we like sheep to some slaughter? The story with the meat processing industry is that it has been dramatically consolidated from lots of small farms into giant industrial complexes that grow cattle and hogs as fast as possible. Massive doses of antibiotics are the only hope for keeping these animals alive long enough to slaughter. And then there are those “free-range” chickens. Apparently, to earn this designation for its fowl, a chicken processor has only to make available an open fenced-in area at the end of a large chicken “coop.” Unfortunately, for those of us who would like to think we are eating chickens that got a lot of fresh air and sunshine in place of antibiotics, the chickens tend not to want to go outside. They like to hang out with a few thousand of their friends — inside.Let’s start connecting the dots. Today, in hospitals across the country, staff infections resistant to antibiotics seem to be an epidemic. It’s a safe guess that all the antibiotics in meat may have contributed to our resistance to antibiotics.
Read the full article here.


Recipe: Berenjena Torre – Eggplant Tower with Pepper Jam

From The Healthy Bones Nutrition Plan and Cookbook by Dr. Laura Kelly and Helen Bryman KellyThe Healthy Bones Nutrition Plan and Cookbook includes more than 100 bone-health recipes ranging from sauces and small plates to soups, salads, and main dishes, drinks and desserts.The authors also explain how to make staple ingredients such as ghee and […] Read More

Recipe: Summer Herb Flower Vinegar

Olivia’s mom, Lola, is famous for her potato salad that seems so simple, but has a certain je ne sais quoi—the secret ingredient: chive-flower-infused vinegar. She recalls, “As a child I was enchanted by the apothecary bottles lined up on our kitchen shelves, stuffed with purple pompoms—I just knew there was magic happening inside.”This recipe […] Read More

Learn the Nutritional Secrets to Keeping Healthy Bones

Despite the millions consumers spend on calcium pills and the number of prescriptions for bone loss drugs they fill, worldwide there is an osteoporotic fracture every three seconds.Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don’t work because […] Read More

Food & Drink Sale! Save 35% on all Food & Drink books through August 1st

Here at Chelsea Green Publishing, we believe that it matters where our food comes from and how it is grown because a healthy food system is key to ensuring a resilient, sustainable, and healthy future for all of us. We’ve put ALL ourfood & drink books on sale for 35% off — but hurry it […] Read More

Recipe: Ginger-Apricot Mead

With reader interest in Sandor Ellix Katz’s Ginger Beer recipe, here’s another ginger concoction for summertime sipping: Ginger-Apricot Mead. Jereme Zimmerman, author of Make Mead Like a Viking, shares his recipe below, along with tips on sourcing local honey to make mead. When Jereme was in North Carolina earlier this year to present at the […] Read More
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