Why Industrial Agriculture is Unsustainable

Fresh: Sustainable Food Production in America

Directed by Ana Sofia Joanes (2009)

Film Review

This documentary examines why industrial agriculture is inevitably doomed to failure. After detailing numerous financial, environmental, and human health crises linked to factory farm systems, the filmmakers explore the growing family farm movement. The latter seeks, above all, to re-localize US food production. The issue of local food production is especially relevant in 2020 with the current breakdown (thanks to COVID19 lockdowns) in globalized industrial food production.

In addition to profiling various family farmers who have abandoned factory farming, the film features Michael Pollan (author of The Botany of Desire and the The Omnivore’s Dilemma); the 2009 president of the National Family Farm Coalition; the manager of an independent farmer-supported supermarket in Kansas City; and Will Allen, former pro basketball star and founder of Growing Power (a community-supported urban farm and training center in Milwaukee).

The film explodes a number of corporate myths about industrial agriculture. First and foremost is the claim that we can’t feed a global population of seven billion without factory farming. There are now three decades of yield research revealing that traditional multi-species farming methods (still practiced by 80% of the world) are far more productive (in calories per acre) than industrialized monoculture. As several farmers in the film reveal, traditional farming methods are also more financially sustainable. Farmers employing traditional methods spend far less on pesticides, herbicides, synthetic fertilizers, antibiotics, and vet bills because their soils, plants, and animals are much healthier.*

The second major myth the film debunks is that factory farming lowers the cost of food by replacing human labor with technology. While Food Inc CEOs and shareholders pocket their profits, society as a a whole pays the cost of industrial agriculture with increased unemployment, environmental degradation, and health care costs. The latter stems from an epidemic of food contamination (with toxins and harmful pathogens) and chronic illness (obesity, diabetes, cardiovascular disease, and cancer).

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*Two distinct effects are described: 1) The avoidance of herbicides and pesticides allows soil organisms essential for plant health to thrive and 2) Ruminant livestock thrive on the natural grasses their digestive systems evolved for, in contrast to the grains they are fed on factory farms.

Anyone with a public library card can view the film free on Kanopy. Type “Kanopy” and the name of your library into your search engine.

https://pukeariki.kanopy.com/video/fresh

The 1918 Influenza Pandemic (Official US Government Version)

We Heard the Bells: The Influenza of 1918

US Department of Health and Human Services (2010)

Film Review

I began watching this film believing it was a historical account of the 1918 influenza epidemic. It’s not. It’s actually a 10-year old US government propaganda film promoting flu vaccination. It’s currently being recycled in honor of COVID-19.

The COVID-19 pandemic has significantly ratcheted up the media hype over annual flu vaccination, which had never made much sense to me. Even the US Centers for Disease Control (CDC) acknowledge the 2020 flu vaccine is only 45% effective (only 45% of people who receive it will be protected against influenza).

Ironically they call 2020 a good year – most years flu vaccine is even less effective

In people over 65 (the under most pressure to be vaccinated), the 2018-19 vaccine was only 16% effective.

In my view the vaccine’s low effectiveness needs to be weighed against potential side effects, which a growing body of research suggests can be considerable.

Recent studies suggest that flu vaccination can increase the risk of other viral (including coronavirus infections) in some patients.

Also that repeated flu vaccination can reduce the body’s ability to fight off influenza. See  NIH study, Canadian study, and Vaccine Failures (summary).

On a positive note, the first half of the film contains some great archival footage of survivors of the 1918 pandemic. I found it interesting that most 1918 victims died of pneumonia caused by secondary bacterial infections (rather than viral pneumonia caused by influenza virus). Doctors reported a typical pattern in which patients appeared to totally recover after 5-7 days, when weakened defenses caused them to succumb to new bacterial or fungal infections.

A number of clinicians are reporting a similar pattern with COVID-19, with patients appearing to recover, and then suddenly worsening and dying. Prior to the development of antibiotics during World War II, there was no way to treat these secondary infections. However at present most are treatable with antibiotics and anti-fungal agents. A recent Lancet paper summarizing 99 cases of COVID-19 treated in Wuhan China in December 2019 indicates all patients were tested and treated for bacterial and fungal secondary infections.

Given the 24/7 coverage of the coronavirus pandemic, I find it a little disappointing the mainstream media offers so little information regarding treatment.

The 1918 influenza pandemic reportedly killed 50 million people globally and 675,000 in the US. In contrast to COVID-19, in 1918 the vast majority of deaths were in young adults.

 

Industrial Agriculture: The Truth About Where Your Meat Comes From

Land of Hope and Glory UK Earthlings Documentary

Surge (2017)

Film Review

This is a documentary about the brutal conditions under which factory farmed animals are raised in the UK, Australia and the US. This type of footage is extremely rare because Food Inc makes every effort to conceal the disgusting conditions under which our meat is produced.

Factory farmed pigs and chickens seem to fare the worst. Even though pigs are as intelligent and emotionally complex as dogs, they are raised in extremely confining cages and forced to lie in their own feces, as well as being routinely tortured and beaten by their keepers. Pigs, like most other factory farmed animals, are fed massive doses of antibiotics (contributing to antibody resistance and the rise of “superbugs”) while continual exposure to feces makes factory farmed meat a major source of food borne illness.

Chickens and more than 90% of ducks and turkeys are also crowded into pens. In chickens raised for meat, 45% suffer painful fractures because their specially bred bodies are too heavy for their skeleton.

What seems most consistent among all factory farmed animals (besides their continual exposure to feces) are the inhumane conditions under which they are killed. Although most jurisdictions require them to be asphyxiated or electrically stunned prior to slaughter, abattoir personnel are rushed and poorly trained. As the film clearly shows, many animals are still alive when they’re butchered.

 

The Ugly Truth About Factory Farms

The mass production of America’s food comes with a hefty price. Find out the environmental, animal, and human impact of raising over 99 percent of US farm animals in factory farms in this infographic,”The Truth About Factory Farms.” Visit our infographic page for the high-res version.

Saving Your Child from an Over-Sanitized World

Let Them Eat Dirt: Saving Your Child from an Over-Sanitized World

By B. Brett Finlayy and Marie-Claire Arrieta

Algonquin Books of Chapel Hill (2016)

Book Review

Let Them Eat Dirt is a down-to-earth parental guide to the latest research about the role of intestinal bacteria in preventing obesity, diabetes, autism, schozophrenia, depression, anxiety, asthma, eczema, allergies, autoimmune illness, inflammatory bowel disease and irritable bowel syndrome. The book also provides a lot of practical suggestions for parents seeking to promote healthy gut bacteria in their kids.

Most research points to the avoidance of antibiotics during pregnancy and the first few months of life as being most important in preventing the gut-relaed illnesses described above. In addition to recommending that expectant mothers take probiotics and give them to their infants, the authors also emphasize the importance of vaginal birth and breast feeding in transferring maternal gut bacteria to the infant. Where C-section can’t be avoided, they recommend inoculating a newborn with a swab from the mother’s vagina.

Let Them East Dirt also provides numerous tips on increasing the diversity of gut bacteria to maximize immunity. In infants and children, this is done by exposing them to a wide variety of foods and indulging their natural urge to get dirty and put things in their mouths. Finlay and Arrieta believe children are biologically programmed to engage in these behaviors to increase gut bacteria diversity.

In discussing the science behind their recommendations, they point out that only 100 species of bacteria cause human illness, out of a total of 5,000,000,000,000,000,000,000,000,000,000 bacterial species on the planet. They also discuss the essential role “friendly” bacteria play in training the human immune system, as well as the devastating health consequences of disrupting this process through antibiotic overuse.

The part of the book I found most helpful gives useful suggestions for ways parents can work with pediatricians to safely minimize antibiotic use in their kids.

Another Book on the Perils of Corporate Science

The Hidden Half of Nature: The Microbial Roots of Life and Death

David R Montgomery and Anne Bikle

Book Review

The Hidden Half of Nature explores parallels between the microbiome* (see The Care and Feeding of Gut Bacteria) that inhabits the human intestine and the microbiome surrounding the roots of healthy plants. As in humans, the plant microbiom (aka the rhizosphere) co-evolved with higher plants to perform functions they couldn’t perform for themselves. In other words, the rhizosphere is just essential to plant health and growth as our microbiome is to our own health. Sadly industrial agriculture (particularly synthetic fertilizers, pesticides and herbicides) have been just as harmful to the rhizosphere and plant health as the corporatization of food production and medicine has been to the human microbiome and human health.

Montgomery and Bikle describe in elegant detail the research into the rich exudates plants secrete into the soil to attract helpful bacteria and fungi. In turn, the latter produce a broad range of chemicals that promote plant growth, as well as forming a defensive wall of antimicrobial compounds (most antibiotics used in western medicine are derived from these compounds) that protect the plant against pathogens.

This book also traces the history of our scientific understanding of microbes in the development of early vaccines, antibiotics and synthetic fertilizers. Like many important scientific discoveries, the process for manufacturing synthetic nitrogen fertilizer grew out of the war industry. The production of dynamite (ie nitroglycerine) employs the same chemical pathways as the production of synthetic fertilizer. Thus in the lead up to World War II, both the British and the US government required farmers to switch from organic to synthetic fertilizers due to the easy conversion of fertilizer factories to munitions factories and vice versa.

After the war, the heavy use of synthetic fertilizers would lead to the systematic destruction of healthy soil on western farms. As they gradually lost the friendly bacteria that protected them, they because increasingly susceptible to pests and required heavier and heavier use of synthetic pesticides that totally wiped out the rhizosphere.

I was very surprised to learn the basic principles of organic farming were identified in the late 19^th century and abandoned due to government and corporate pressure.

The role of probiotics in human health was identified even earlier – when Turkish visitors to the court of France’s Francis I cured him of life threatening diarrhea by offering him some yogurt.

Envoys from the Ottoman Empire were also the first to introduce inoculation to Europe in 1716. Inoculation against infectious diseases was first introduced in the US by African slaves.

The Care and Feeding of Gut Bacteria

The Diet Myth: The Real Science Behind What We Eat

by Tim Spector

Weidenfeld and Nicholson (2015)

Book Review

The Diet Myth is all about looking after our intestinal bacteria – which are ultimately responsible for the proper functioning of our digestive, immune, endocrine and nervous system. As Professor Tim Spector explains, all mammals co-evolved over millions of years with the bacteria that inhabit their intestines. Because these bacteria produce a number of vital biochemicals that our bodies are genetically incapable of producing, without them the species homo sapiens would not exist. This relatively recent discovery has led many scientists to classify the microbiome (the collective name given to gut bacteria) as a vital organ like the brain, liver or kidneys.

Civilization hasn’t been kind to our intestinal bacteria. For various reasons (overuse of antibiotics, processed foods and pesticides like Roundup), urban life has caused us to lose half of the septillions of gut bacteria we started out with. Nearly all the chronic illnesses that plague modern society (obesity, heart disease, stroke, diabetes, cancer, autoimmune disease, depression, autism, schizophrenia and possibly drug addiction and alcoholism) can be traced to loss or malfunction of intestinal bacteria.

For this book, Spector has chosen to focus on dietary research into foods that improve the health and diversity of our remaining gut bacteria. He blames the myriad of contradictory diet fads on the reality that each human being has their own distinct collection of bacteria. This means the foods that keep them healthy depend on the preferences of their particular bacteria.

Fortunately he’s able to make a few general recommendations that seem to apply to most people.

According to Spector, people with the most diverse profile of gut bacteria are the healthiest. The best way to promote this diversity is through a diverse fiber-rich diet that includes:

• At least 20 different food types per week
• A daily serving of 5 vegetables and 2 fruits
• Daily servings of probiotic foods (fermented foods, such as yogurt, sauerkraut and miso, raw milk and unpasteurized cheeses) that contain beneficial bacteria.*
• Daily servings of prebiotic foods rich in polyphenols that gut bacteria love**
• A strict limitation on red meat,*** sugar, refined carbohydrates, transfats (hydrogenated fats found in vegetable oils, margarine and Crisco) and processed foods

Research also indicates that lifestyle factors such as exercise (athletes have the most diverse microbiomes) also promote bacterial diversity (and good health). As does episodic fasting.****

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*These mainly provide different strains of lactobacillus and bifidobacteria that crowd out harmful inflammatory gut bacteria.

**Foods rich in polyphenols include dark chocolate, coffee, green tea, turmeric, red wine, onions, garlic, (uncooked) extra-virgin olive oil, roasted nuts, Jerusalem artichokes, chicory root, leeks, asparagus, broccoli, bananas, wheat bran and fermented fruits and vegetables.

***Citing numerous studies, Spector totally debunks the claim that red meat is harmful due to its fat content. He maintains the risk associated with red meat is the conversion (by gut microbes) of L-carnitine to trimethylamine oxide, which causes plaque build-up in arteries (in Europeans – this effect appears to be absent in other ethnic groups). He recommends that Europeans limit their intake of red meat to ½ serving or less per day. Those who eat more than this have a 10% increase in mortality. Those who eat one daily serving or more of processed meat (sausages, ham, salami, etc) have a 40% increase in mortality.

****When people fast, a gut organism caused Akkermansia cleans up gut inflammation by feeding off the intestinal lining. Research reveals specific benefit from the 5/2 diet in which people fast two days a week and eat normally the other five.

The Health Benefits of Fermented Foods

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

by Sandor Katz

Chelsea Green (2003)

Book Review

Free PDF

Wild Fermentation is an encyclopedia of do-it-yourself fermentation. Sandor Katz first learned of the health benefits of fermentation in his search for alternative AIDS treatments. Published in 2003, this book foreshadowed recent breakthrough research into the importance of the microbiome* in digestion, mental stability, neuroendocrine function and immunity.

According to Katz, it was Russian immunologist and 1908 Nobel laureate Ilya Mechnikov who first observed – while studying yogurt eating centenarians** – that lactobacilli (the bacteria produced by fermentation) “postpone and ameliorate” old age.

The first half of the book is a historical overview of the art of fermentation. Mead (an alcoholic honey drink) is the earliest example of deliberate fermentation, dating back more than 12,000 years. Following the agricultural revolution, human beings also used fermentation to make other alcoholic drinks, as well as preserving milk and grains. It later came to be used in bread making and chocolate, coffee and tea production.

Prior to the advent of refrigeration (in the early 1900s), all households produced and consumed fermented foods as part of their diet. Katz (and many health practitioners) believe the sudden increase in chronic health conditions (cancer, obesity, diabetes, allergies, asthma, autoimmune disease, autism, etc) relates to a loss of fermented foods in the Western diet. This, in combination, with overuse of antibiotics (and heavy exposure to herbicides like Roundup) causes major a major loss of healthy intestinal bacteria for many of us.

The second half of the book is devoted to recipes for home fermented foods. According to Katz, any food can be fermented and the distinction between “fermented” and “rotten” is purely subjective and cultural. He gives the example the Swedish delicacy lutefisk and Chinese 100-year-old eggs, which are fermented in horse urine for two months.

The video below is from one of Katz’s fermentation workshops:

How Gut Bacteria Control Our Health

The Microiome Revolution: Why Microbes Control Your Life

Jack A Gilbert

The Microbiome Revolution provides a brief and user friendly introduction to the essential role the microbiome (the bacteria that colonize our gut) plays in human health. Through their research, Gilbert and other microbiologists have induced obesity, allergies, autism, depression, anxiety, Alzheimer’s, Parkinson’s Disease and other illnesses by manipulating intestinal bacteria in mice. Gilbert contends that specific gut bacteria can even alter behavior.

He stresses that our current obsession with eradicating bacteria (ie prescription antibiotics, antibiotics used on factory farms, antibacterial soap, toothpaste, mouthwash, etc) has dire implications for human health. The human body is an ecosystem in which microbial cells outnumber “human” cells by ten to one. Doctors increasingly view the microbiome as a vital organ, like the liver or kidneys.

Thanks to Gilbert’s crowdfunding site*, his research team has collected the microbiome profiles of hundreds of thousands of people. This baseline has enabled them to identify specific bacterial profiles associated with good health. In general, rural third world residents have the most diverse and healthiest gut bacteria, while urban residents in the industrialized world have the least diverse and the most unhealthy.

Lecture starts at 3:15.

*Ubiome – for $89 you get a Ubiome gut kit to submit a sample of your feces for analysis

 

Western Medicine: Still Stuck in the 20th Century

Origins

well.org (2014)

Film Review

In brief, Origins is a film about saving the planet by improving your diet and lifestyle. The filmmakers assert that a healthier diet will enable people to think more clearly about the imminent crises confronting civilization. While I totally disagree with the premise – I don’t believe real change is possible without confronting corporate corruption and growing inequality – I liked the film. It offers the clearest explanation yet of the fundamental role of the microbiome* in human health and the rhizophere** in plant health.

Western medicine, as currently practiced, has become totally obsolete owing to its inability to view the human body as a holistic integrated unit. The end result is that roughly half of us are in really poor health. While I disagree with the premise of the film, I’m willing to concede that many of us aren’t healthy or fit enough to tackle major social or political change.

A secondary premise of the film is that we need to fundamentally rethink the way we use technology – mainly because we’re systematically poisoning ourselves through air pollution and toxic endocrine disruptors that mimic estrogen in our bodies. This heavy estrogen effect is a major factor in an epidemic of breast, prostate and other cancers, as well as infertility, obesity and anxiety/depression.

My favorite part of the documentary concerns the microbiome, which turns out to be primary source of our immunity. Owing to the overuse of antibiotics in medicine and agriculture (in livestock feed), most of us have experienced a mass extinction of our intestinal bacteria. This, in turn, plays an even bigger role than toxic chemicals in diseases triggered by inflammation, such as obesity, cancer, type 2 diabetes, heart disease and autoimmune illnesses.

Origins goes on to stress the importance of vaginal birth and breast feeding in establishing a healthy microbiome in infants and the avoidance of antibiotics, antibiotic soaps and commercial household cleaners and toxic chemicals in keeping it that way. Letting kids play in the dirt is another important source of beneficial bacteria. As are are fermented foods and fresh (unprocessed) chemical free foods.

I was also pleased to see the filmmakers brutally debunk the low fat, high sugar, high carbohydrate diet*** Food Inc and western medicine have been trying to sell us for the last fifty years. This is the number one reason half of Americans suffer from “diabesity” (aka metabolic syndrome), even though many of them may not realize it yet.

To their credit, thousands of doctors (according to filmmakers) are taking their patients off GMO foods, resulting in rapid relief of allergies, chronic illnesses and infertility.

I was also pleased to see the comparison filmmakers make between the soil rhizosphere and the gut microbiome. While we’ve been destroying our intestinal bacteria with antibiotics, Food Inc has been systematically destroying essential soil bacteria with pesticides, herbicides and GMOs.

Citing a recent UN study, Origins explodes the myth that GMO technology is the only solution to world hunger. According to the UN, we could double current crop yields in ten years simply by switching to organic farming methods that restore the health and integrity of our soil.

Ignore the background music (I hate documentaries with soppy background music). It’s worth putting up with for the excellent section on diet.

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* Microbiome, as defined in this film, refers to the millions of intestinal bacteria that are essential to healthy digestion and immunity.

** The rhizosphere is the narrow region of soil that is directly influenced by root secretions and associated soil microorganisms.

***For a great book summarizing the research that debunks the low fat diet, see Why the Low Fat Diet Makes You Fat and Gives You Heart Disease, Cancer and Tooth Decay