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Posts Tagged ‘nutrition

“When I feel like exercising, I just lie down until the feeling goes away”*…

 

exercise

 

The oldest film included on the National Film Registry of the US Library of Congress features a pale boy calmly swinging a pair of wooden clubs, apparently as part of an exercise routine. Approximately twelve seconds long, Newark Athlete was directed by the Scottish inventor and early associate of Thomas Edison, William Kennedy-Laurie Dickson, in collaboration with cinematographer William Heise at Edison’s laboratory in West Orange, New Jersey, sometime in the late spring of 1891.

Though the wooden clubs brandished by the Newark athlete in this jumpy fragment are now a thing of the past, evidence of their influence can still be seen…

Though largely forgotten today, exercise by club swinging was all the rage in the 19th century.  Daniel Elkind explores the rise of the phenomenon in the U.S., and how such efforts to keep trim and build muscle were inextricably entwined with the history of colonialism, immigration, and capitalist culture: “Eastern Sports and Western Bodies– the ‘Indian Club’ in the United States.”

* Paul Terry (founder of the Terrytoons animation studio)

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As we revise our routines, we might send healthy birthday greetings to William Cumming Rose; he was born on this date in 1887.  After a grounding in the sciences at Davidson College, Rose became a biochemist and nutritionist whose work focused on understanding amino acids.  His research determined the necessity for essential amino acids (amino acids that the body cannot itself synthesize) in diet and the minimum daily requirements of all amino acids for optimal growth.  In the course of his work, he identified the amino acid acid threonine.

wrose source

 

“Even bad coffee is better than no coffee at all”*…

 

caffeine-coffee

 

You’re reading this with a cup of coffee in your hand, aren’t you? Coffee is the most popular drink in many parts of the world. Americans drink more coffee than soda, juice and tea — combined.

How popular is coffee? When news first broke that Prince Harry and Meghan were considering Canada as their new home, Canadian coffee giant Tim Hortons offered free coffee for life as an extra enticement.

Given coffee’s popularity, it’s surprising how much confusion surrounds how this hot, dark, nectar of the gods affects our biology…

From drip coffee to pourovers to stovetop espresso, the variations in– and the effects of– coffee-based drinks are plenty: The Biology of Coffee.

[Image above, source]

* David Lynch

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As we take a sip, we might recall that it was on this date in 1976 that Sesame Street aired episode #847, featuring Margaret Hamilton reprising her role as the Wicked Witch of the West from the 1939 film The Wizard of Oz.  It scared children so badly that the episode has never been re-aired. (This, after she had appeared as herself in three episodes of Mister Rogers’ Neighborhood, between 1975 and 1976– because Fred Rogers wanted his young viewers to recognize the Wicked Witch was just a character and not something to fear.)

220px-Sesame_Street_Margaret_Hamilton_Oscar_The_Grouch_1976 source

 

Written by LW

February 10, 2020 at 1:01 am

“The science which feeds men is worth at least as much as the one which teaches how to kill them”*…

 

Food revolution

 

We are on the cusp of the biggest economic transformation, of any kind, for 200 years. While arguments rage about plant- versus meat-based diets, new technologies will soon make them irrelevant. Before long, most of our food will come neither from animals nor plants, but from unicellular life. After 12,000 years of feeding humankind, all farming except fruit and veg production is likely to be replaced by ferming: brewing microbes through precision fermentation. This means multiplying particular micro-organisms, to produce particular products, in factories.I know some people will be horrified by this prospect. I can see some drawbacks. But I believe it comes in the nick of time…

Scientists are replacing crops and livestock with food made from microbes and water. It may save humanity’s bacon: “Lab-grown food will soon destroy farming – and save the planet.”

* French epicurean Jean Anthelme Brillat-Savarin

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As we dig in, we might recall that it was on this date in 1943 that an official of the Meats Division of the wartime Office of Price Administration (OPA) announced that, for the duration of World War II, frankfurters (or ‘hot dogs’) would be replaced with “Victory Sausages,” in which a substantial proportion of the meat in those sausages would itself be replaced with “an unspecified amount of soybean meal or some other substitute.”

Victory was achieved; but it was not, in this dimension in any case, sweet.

meat-340x499 source

 

“Let food be thy medicine and medicine be thy food”*…

 

Beef

 

We are on the cusp of the deepest, fastest, most consequential disruption in food and agricultural production since the first domestication of plants and animals ten thousand years ago. This is primarily a protein disruption driven by economics. The cost of proteins will be five times cheaper by 2030 and 10 times cheaper by 2035 than existing animal proteins, before ultimately approaching the cost of sugar. They will also be superior in every key attribute – more nutritious, healthier, better tasting, and more convenient, with almost unimaginable variety. This means that, by 2030, modern food products will be higher quality and cost less than half as much to produce as the animal-derived products they replace.

The impact of this disruption on industrial animal farming will be profound. By 2030, the number of cows in the U.S. will have fallen by 50% and the cattle farming industry will be all but bankrupt. All other livestock industries will suffer a similar fate, while the knock-on effects for crop farmers and businesses throughout the value chain will be severe.

This is the result of rapid advances in precision biology that have allowed us to make huge strides in precision fermentation, a process that allows us to program microorganisms to produce almost any complex organic molecule.

These advances are now being combined with an entirely new model of production we call Food-as-Software, in which individual molecules engineered by scientists are uploaded to databases – molecular cookbooks that food engineers anywhere in the world can use to design products in the same way that software developers design apps. This model ensures constant iteration so that products improve rapidly, with each version superior and cheaper than the last. It also ensures a production system that is completely decentralized and much more stable and resilient than industrial animal agriculture, with fermentation farms located in or close to towns and cities.

This rapid improvement is in stark contrast to the industrial livestock production model, which has all but reached its limits in terms of scale, reach, and efficiency. As the most inefficient and economically vulnerable part of this system, cow products will be the first to feel the full force of modern food’s disruptive power. Modern alternatives will be up to 100 times more land efficient, 10-25 times more feedstock efficient, 20 times more time efficient, and 10 times more water efficient.1,2 They will also produce an order of magnitude less waste.

Modern foods have already started disrupting the ground meat market, but once cost parity is reached, we believe in 2021-23, adoption will tip and accelerate exponentially. The disruption will play out in a number of ways and does not rely solely on the direct, one-for-one substitution of end products. In some markets, only a small percentage of the ingredients need to be replaced for an entire product to be disrupted. The whole of the cow milk industry, for example, will start to collapse once modern food technologies have replaced the proteins in a bottle of milk – just 3.3% of its content. The industry, which is already balancing on a knife edge, will thus be all but bankrupt by 2030.

This is not, therefore, one disruption but many in parallel, with each overlapping, reinforcing, and accelerating one another. Product after product that we extract from the cow will be replaced by superior, cheaper, modern alternatives, triggering a death spiral of increasing prices, decreasing demand, and reversing economies of scale for the industrial cattle farming industry, which will collapse long before we see modern technologies produce the perfect, cellular steak…

A provocative look at the (or at least a plausible) future of food and agriculture. Read the full report here (email registration required).

As to what’s happening in the meantime…

• Undocumented ship-to-ship transfers funnel illegal, unreported, and unregulated fish to market. It’s probably worse than we thought: “Clandestine Fish Handoffs.”

• With a new California Cattle Council now in play, the state’s beef producers will up the ante in research and education: “California cattle producers beef up state’s cattle business” .

• “Eat Less Red Meat, Scientists Said. Now Some Believe That Was Bad Advice

* Hippocrates

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As we dig in, we might recall that it was on this date in 1964 that Teressa Bellissimo, at the Anchor Bar in Buffalo, New York, created Buffalo Hot Wings as a snack for her son and several of his college friends.  Her “invention”– an unbreaded chicken wing section (flat or drumette), generally deep-fried then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter, and served with with celery and carrot sticks and with blue cheese dressing or ranch dressing for dipping– has become a barroom and fast food staple… and has inspired a plethora of “Buffalo” dishes (other fried foods with dipping sauces).

220px-Buffalo_-_Wings_at_Airport_Anchor_Bar source

 

Written by LW

October 3, 2019 at 1:01 am

“It requires a certain kind of mind to see beauty in a hamburger bun”*…

 

fast food

 

There may be no American institution more polarizing than fast food. Whether it’s wages, health, the environment or those Colonel Sanders ads, the problems associated with the all-American meal inspire lots of detractors. But for many millions, places like McDonald’s, Taco Bell and Steak ’n Shake generate fierce loyalty for their convenience, value, ritual, shock-and-awe menu items and community; the Centers for Disease Control and Prevention reported in 2018 that more than one-third of Americans eat fast food on any given day. As the summer season of road trips and Frosties enters full swing, here are five myths about fast food…

Adam Chandler, author of Drive-Thru Dreams: A Journey Through the Heart of America’s Fast-Food Kingdom, enumerates “Five Myths About Fast Food.”

* Ray Kroc, creator of the McDonald’s franchise empire

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As we chow down, we might send beefy birthday greetings to Rex David Thomas; he was born on this date in 1932.  After rising through the ranks at Kentucky Fried Chicken, then helping to found the Arthur Treacher’s fried fish chain, Thomas founded Wendy’s– the burger chain named for his daughter (whose real name was Melinda Lou, but who was called Wendy, since as young child she couldn’t pronounce her name).

 

Written by LW

July 2, 2019 at 1:01 am

“Eat food. Not too much. Mostly plants.”*…

 

food

Food pyramids and the like – the sort that have defined how everything from hospital meals to school lunches to Meals on Wheels funding have worked for decades, all over the world – are bastardised, imperfect things, a product of industry lobbying and backroom deals as much as they are of good nutrition science. Every time we link to an article about obesity or food security, it’s a given that these broken guides and the politics and economics around them come up. But for this one, the Canadian government has tried something different, as all those responsible for the report were kept safe behind a DMZ, away from lobbyist influence. It is, its makers claim, a scientifically pure guide to what it is to eat well, and it is radically simple (and no doubt problematic in ways we haven’t really absorbed yet) – almost Michael Pollan’s “not too much, mostly plants” mantra in manual form.  Of course, initial reaction has been a lot of “that’s great, but poor people can’t afford tofu”. But we think guides like this should be idealistic, and if based in good science, they should be seen as a provocation, not pipe dream: “that’s great, but if this is eating well, how do we build the systems that allow everybody to eat this way, and to enjoy it?”…

From the ever-illuminating newsletter Buckslip, an appreciation of Canada’s new nutrition guidelines: “Canada’s Food Guide.”

Contrast with the U.S. healthy eating guidelines, and its “food pyramid.”  For an account of the lobbying that went into those U.S. recommendations, see here and here.

* Michael Pollan

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As we parse prudence, we might spare a thought for James L. Kraft; he died on this date in 1953 (though some sources give the date as September 16).   A wholesale cheese distributor and producer, he patented pasteurized process cheese in 1916.  A  low-cost cheese product that would not spoil, it wasn’t an immediate hit with the public, but the U.S. army purchased over 6 million tins of it during World War I.  During the depression, it became more broadly popular because of its low cost.

james_lewis_kraft source

 

“Despair is perfectly compatible with a good dinner, I promise you”*…

 

Retro Wife Family Woman Housewife Kitchen Cooking

And it’s even more compatible with a dinner that’s not so good…

Today’s prominent food writers… do not hesitate to instruct us on the types of food we should buy (healthy, fresh, organic), the way it should be prepared and served (at home, from scratch, family style), and how harmful it would be—for our bodies, our families, and the planet—to deviate from this model.

In Pressure Cooker: Why Home Cooking Won’t Solve Our Problems and What We Can Do About It, the anthropologists Sarah Bowen, Joslyn Brenton, and Sinikka Elliott do not deny the value of healthy, home-cooked dinners. Instead, they argue that the way our food gurus talk about dinner is fundamentally disconnected from the daily lives of millions of Americans, especially but not exclusively low-income Americans. This discrepancy matters, the authors insist. When Michael Pollan, Mark Bittman, and Jamie Oliver preach their influential, well-compensated sermons about how you—yes, you!—can (and should) improve your family members’ lives by buying healthier food and preparing it at home, they implicitly frame the quality of our dinners as something over which we all wield a considerable degree of control. If you aren’t doing dinner right, it’s because you aren’t trying hard enough for your family: not shopping smartly enough, not doing the right prep work, not using the best recipes. In addition to creating a lot of angst and guilt whenever we fall short, this censorious approach shifts our collective attention away from the bigger forces shaping our lives and meals, blocking the way to more realistic solutions located beyond the kitchen…

Insights into the cooking habits—and daily struggles—of working-class Americans: “The Limits of Home Cooking.”

* William Makepeace Thackeray

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As we ponder prandial pressure, we might spare a thought for Wilhelm Koppers; he died on this date in 1961.  A cultural anthropologist, he developed influential theories on the origins and development of societies based on his studies of hunter-gatherer tribes.  A Jesuit priest, who began his career in the intellectual embrace of the Vienna School, his later work– conducted in India and elsewhere while he was a refugee from his home due to his criticism of Nazism– was more scientifically neutral.

koppers source

 

Written by LW

January 23, 2019 at 1:01 am

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