Food, food--poisonous food.
It's been some time since I've updated this blog. At some point over the past few months, I grew weary of that ever-present "news cycle"--the constant dirge of misery, warning of an impeding apocalypse and collapse of society. It's possible the smug hosts of Marketplace (and others like them) may have contributed to my fatigue, with their flippant talk about an economic crisis they weren't actually experiencing. Regardless of the source, though, I grew tired of the endless noise, and unconsciously decided to step away from the activist circle, away from the fiery tempers, away from the indignation and outrage. As valid and necessary as these things may be, at times life can be rocky enough on it's own without someone standing on the sidelines, narrating every unhappiness.
And yet...here I am again.
What for, you may ask...?
Well, as it turns out, my husband and I have gradually been improving our diet over the past few years, picking up new information here and there and adjusting our intake accordingly--and at this point, I have to admit we've become a part of the food activism movement. Which means Whole Foods, organic produce, strangely named grains, food restrictions, and a number of other stereotypes I may not be aware of. I suppose this shouldn't be completely surprising, since I was vegetarian for 9 years when I was younger. But I really did think I'd gotten it out of my system.
It all started innocently enough, around the time I discovered chain restaurants like Chili's and Cheesecake Factory aren't just "bad for you"--they're downright criminal. With an average of 1000-3000 calories per meal, it became obvious to me that consumers who eat at these establishments aren't just enjoying a casual meal, they're eating something intentionally and otherwise unnecessarily designed to be toxic, fatty, and addictive. Even worse are the restaurants who refuse to share their ingredient and nutrition information with their customers, deliberately maintaining a shroud of ignorance and removing all potential for them to make informed decisions.

But to be honest, that was just the beginning.
At the time, I already had a longstanding personal boycott on "fast food", but after learning how toxic chain restaurants can be, we stopped attending them altogether. This decision caused us to pay new attention to our diet and menu, because although we'd never eaten out much, we were suddenly aware of how easy it can be to consume recklessly.
And so it continued. In came an influx of veggies, homemade dishes, spices and more. I should mention I have the incredible fortune of being married to a fantastic man, and on top of that, a spectacular chef--so we were able to explore our culinary choices with enthusiasm. Natural foods became more commonplace in our household, red meat was almost nonexistent, processed foods were out. Our tastes became more sophisticated and our health began to improve. My long battle with hypoglycemia (and his with migraines) slowly started to dissipate, and we became acutely aware of how our diet was affecting our lives.

Then came the following documentary, a sneak peek into the British food industry. I don't recall how we stumbled across it--in fact, it may have been through StumbleUpon, or a random link clicking adventure on youtube. Either way, we both sat rapt, and watched it from start to finish.
The info about the chickens was a particular shocker for both of us, and without much discussion, another month passed without either of us eating any meat. This was accompanied by an uncomfortable revelation I had during a roadtrip through the Rocky Mountains, where we happened to pass two eighteen wheelers packed like sardines with full grown pigs. One pig in particular struck a chord with me--he sat despondent, head hung, and I could see his depression and pain quite clearly. The feeling I got from these animals wasn't the one I experienced around chickens or even cows...it was as though I was passing a truck filled with dogs headed off for slaughter. And that thought made me feel ill, despite all my post-vegetarian pragmatism and hard heartedness.
http://www.savebabe.com/

So, pork was out. Chicken was ridiculously fatty. Other types of red meat had already become too heavy for us to enjoy, as a result of our changing diet. And although we didn't want or intend to become vegetarians, we were so turned off by the idea of what we'd been eating, meat simply became sparser and sparser in our diets. On the rare occasion we did want it, we actively sought out local butchers, farm-raised chicken, wild caught fish, and so on. But despite that...it mostly lost it's appeal.
Then came the news that we were eating mercury.
High fructose corn syrup (HFCS), that is. That lovely little additive everyone's heard of, but no one seems able to describe. Again, I'm not sure what caused me to investigate the substance, but it didn't take much before I was horrified.
Chi-Tang Ho et al. found that soft drinks sweetened with HFCS are up to 10 times richer in harmful carbonyl compounds, such as methylglyoxal, than a diet soft drink control.[29] Carbonyl compounds are elevated in people with diabetes and are blamed for causing diabetic complications such as foot ulcers and eye and nerve damage."
"In a 2007 study, rats were fed a diet high in fat and HFCS and kept relatively sedentary for 16 weeks in an attempt to emulate the diet and lifestyle of many Americans.[35] The rats were not forced to eat, but were able to eat as much as they wanted; they consumed a large amount of food, and the researcher, Dr. Tetri stated that there is evidence that fructose suppresses the sensation of fullness. Within four weeks, the rats showed early signs of fatty liver disease and type II diabetes."
"A pilot study reported that some high-fructose corn syrup manufactured in the U.S. in 2005 contained trace amounts of mercury." [Source.]
And on and on. So it not only slows the metabolism, but it causes the body to retain fat and makes you feel like you're never full. Fabulous! Even more fun, HFCS didn't appear until the mid 1970's, and as its use has become more widespread, so have rates of obesity, heart disease, diabetes, and cancer. Not to mention the whole mercury thing...which is toxic in all forms, and linked to mental and emotional instability.

So, HFCS was out. But this decision turned out to be an adventure, because as we discovered, HFCS is in EVERYTHING. It's in all the stuff you'd expect--soda, chips, candy, junk food. But since we didn't eat any of that, we figured we were probably ok.
Wrong.
Mind-bogglingly enough, this handy little mixture isn't just in junk food and every processed food imaginable. It's also in many types of basic bread (including whole grain, 7 and 9 and 12 grain, and many other fancy breads that trick you into thinking you're eating healthfully). It's in yogurt. It's in crackers. It's in salad dressings. It's in juice. It's in pasta sauce. It's in nearly anything you can think of, which means despite any "Corn Growers Association" propaganda ads that tell you HFCS is "safe in moderation"--it's also impossible to escape it.
Basically, we've all been eating a chemically processed corn based sugar additive that changes the basic functions of our bodies, and didn't even know it. Worse still...most people 50 and younger have been eating it every single day for the majority of their lives. We've already seen the health effects. The correlation isn't accidental. But the real question is--what's the quality of life going to be for each new generation, as more and more food contains HFCS?

Sufficiently scared and pissed off, I was able to take this new information and look back on my youthful struggles with weight and blood sugar management in a new light--a light that eliminated the refrain, "It was somehow your fault" and reframed it to: "You just didn't know."
But now I do, and refuse to continue eating poison.
It only took another month for the absence of HFCS in our diet to become apparent. We both suddenly (and unintentionally) lost weight, and noticed a spike in our energy. Food tasted different, too...bell peppers and carrots and garlic became so flavorful, at times they were almost too much to handle. We also became increasingly aware of "when we were full", and portions that had been adequate for years suddenly seemed monstrously large. In short, we were experiencing a reversal of all the "purported" effects HFCS can have on the human body.
And we haven't stopped. Day by day, week by week, month by month--we learn more and more about what we're putting into our bodies, and continuously strive to make ethical and non-toxic choices that won't put our health (and quality of life) at risk. We're not rich or living in the lap of luxury, and at times it's been admittedly difficult and frustrating to spend more time and money on the content of our pantry. But the question, "Do you want to eat mercury, or not?" doesn't seem like much of a choice. My answer is a resounding "NO."

At this point, I'd like to rekindle this space once more, if only to air my grievances at the food industry and discuss new information. I'd also like to delve a bit into the recently released movie 'Food Inc.' and a few books I've discovered about ethical and non-addictive food, as well as genetically modified food, Monsanto, bovine-growth hormone, aluminum in deodorant, aspartame, and the magic of quinoa...among others. But I think this will do for now.
In the meantime, if you're sharing (or interested in sharing) this crusade with me--what have you learned? What are you eating? What challenges have you faced in your journey so far?
















