Tantalizing Tid Bits on Real Food

Wow. I am amazed by just how much quality information and commentary I came across this week! I laughed. I got inspired. Once, I even responded with genuine glee. (That’s a word you don’t hear everyday, isn’t it?)

Before I share all these fantastic links with you, I want to extend an invitation to all of you to join me tomorrow for Fight Back Fridays. The last couple of weeks have been so exhilarating. I’ve enjoyed reading each entry, and many of them were great eye-openers. So, if you’re a lover of Real Food, slow food, organic or local food, if you’re ready to fight back against the dominate food culture with every forkful of food you eat, if you’ve been doing it for years or are just starting on your journey, please join in the fun tomorrow. For more info on how Fight Back Fridays will work, read this.

And now, for those promised links. Can you guess which one filled me with glee?

First, Kelly the Kitchen Kop posted a fabulous and articulate article on how we can cut through all the competing nutritional views and studies to discover the truth about what’s good for us. In light of this week’s published study that red meat consumption may decrease our life spans, the timing couldn’t be better. Kelly’s post is aptly (and intriguingly) titled What if Sex Was Bad For Us?

Next, Linsey at Cake & Commerce shared some insightful commentary asking if Big Food is similar to Big Tobacco. (The similarities are indeed overwhelming.)

Do you suffer from chronic pain? Researchers this week released the results of study demonstrating a correlation between inadequate levels of Vitamin D and chronic pain. Our skin makes Vitamin D when exposed to the sun, but many of us are indoors too much (or suffer from cloudy skies) and become deficient. Perhaps the best supplemental source of Vitamin D is Cod Liver Oil. (Don’t freak out. It really works!)

Grist’s Tom Philpott reported on a bill introduced to the House and Senate last week that will prevent animal confinement operations from dosing their animals with a steady stream of antibiotics as a matter of course (wonder of wonders). If this bill passes, it would spell the end of confined animal feeding operations and change the face of the American agricultural landscape. How could one little bill regulating antibiotics do all that? It’s simple. CAFOs create sick animals and foster the spread of animal diseases. Without regular use of antibiotics, they’re simply not sustainable. So, if you want to get your warm fuzzies and feel like you’re doing something to Fight Back, by all means call your congressmen and declare your support for this bill!

And lastly, I offer you a bit of humor. The Onion broke the news that the FDA approved Salmonella as a food additive. (A bit punchy of The Onion, don’t you think?)

As always, your comments are welcome. Why not do some of your own link love down there too? If you came across something interesting you think others would like to read, let us know!


  1. Skinnygirl says

    Okay, I’ll take a swing at it. I think that post on the similarities of Big Food to Big Tobacco filled you with glee? Am I right, or isn’t it something to rejoice about when ideas like that become more and more mainstream?

  2. Leopold says

    Nah, I’m voting for the bill that could spell the end of CAFOs as we know it. That’s an uber-big-deal and could help diversify and localize our food economy, bringing it down to a much more manageable scale.

  3. Kathy says

    Hi, this is my first time posting any kind of comment. I’ve been organically gardening since l975. Fighting the medical profession since l987 when I trusted my dr instead of my instincts (I allowed him to give my twins vaccines and one of my babies had a tremendous amount of brain damage from it). We have been using cod liver oil and supplements since l990 when I decided to take charge of our health. We have been drinking raw milk from our dairy goats for l5 years. It seems that most people who hear about that think that this a dirty, smelly thing to drink. In fact, this milk is so sweet and good, I make butter, yogurt, buttermilk, cheese, kefir, etc. I’ve been reading several of the posts for awhile and am glad that some of the next generation are willing to go against the tide and eat the way that God intended for us to. I have the reputation of being strange because of this, and since finally determining that I have several food allergies and having to really watch my eating, this makes me even more different. One of the theories of food allergies that I really think comes into play here is the storage system of our food, especially grains. I feel that the explosion of mycotoxins in the grains from the long term storage is a base for these allergies. A good link to find out more about this topic is Doug Kaufman’s site, Know the Cause.

  4. says

    Great resources, as always! I haven’t gotten through them all… but rest assured they’ll make good reading for me this weekend (if I don’t get to them beforehand).

    Gotta love the Onion!


  5. says

    Skinnygirl and Leopold — Glad you took my challenge seriously! I’ll come back tomorrow and post the answer.

    Kathy — Thanks for posting, and I hope you stick around. Someone else recommended Doug’s Know the Cause to me a while back, so I spent some time looking at it. VERY interesting.

    lo — It’s why I post on Thursdays. Hopefully it’ll be good weekend reading for people!

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