FDA ADMITS SUPERMARKET CHICKENS TEST POSITIVE

For Arsenic

By Tom Laskawy

Why is Big Ag playing chicken with our health? Back in March, Tom Philpott wrote about the “insane” practice of feeding factory-farmed chickens arsenic:

The idea is that it makes them grow faster — fast growth being the supreme goal of factory animal farming — and helps control a common intestinal disease called coccidiosis.

The industry emphasizes that the arsenic is applied in organic form, which isn’t immediately toxic. “Organic” in the chemistry sense, that is, not the agricultural sense — i.e., molecules containing carbon atoms as well as arsenic. Trouble is, arsenic shifts from organic to inorganic rather easily. Indeed, “arsenic in poultry manure is rapidly converted into an inorganic form that is highly water soluble and capable of moving into surface and ground water,” write Keeve E. Nachman and Robert S. Lawrence of the Johns Hopkins Center for a Livable Future.

Inorganic arsenic is the highly poisonous stuff — see the absurd and wonderful Cary Grant classic Arsenic and Old Lace, or the EPA’s less whimsical take here and here [PDF]. The fact that the organic arsenic added to feed turns inorganic when it makes its way into manure is chilling, given the mountains of concentrated waste generated by factory poultry farms.

One way farmers add arsenic to chicken feed is through drugs such as Pfizer’s Roxarsone. And the industry has (as with most of its worst practices) strenuously defended the use of such additives. While the USDA has by and large ignored the risks (mostly in the form of an unwillingness to look for arsenic in chicken), finally — astonishingly — the FDA has acted.

According to the Associated Press, the FDA has confirmed that chickens given the drug (frequently those destined for the low-cost supermarket shelf) do indeed test positive for inorganic arsenic — just as the Institute for Agriculture and Trade Policy found [PDF] back in 2006. Despite this earlier evidence, the industry had continued to steadfastly maintain that the arsenic could not and did not make it into the meat.

As part of its announcement, the FDA said the arsenic levels are low and represent no meaningful risk to those eating Roxarsone-treated chicken — a point predictably emphasized by the National Chicken Council.

Tellingly, Pfizer announced that it would withdraw Roxarsone from the market starting next month. The FDA didn’t order Pfizer to withdraw the drug — the company did so voluntarily.

Of course, this does not solve the problem of arsenic in chicken. As Michael Hansen of Consumers Union observed in a press release, “There are several other arsenic-containing drugs for animals that are on the market, and those should also be withdrawn or banned, as they have been in the European Union.”

As Food & Water Watch reported in March, “between 2000 and 2008, the USDA tested only 1 out of every 12 million domestically produced chickens.” So it’s not as if the government is tracking this problem in any systematic way.

It boggles my mind that the industry is so willing to risk consumer panic over this issue and wait for the media or government officials to force its hand. Instead of making smart business decisions and ending dangerous practices that might give consumers cause to avoid their product, they instead try to hold back the tide. One drug gets withdrawn while others remain. The FDA tests 100 chickens (as they did in this latest test), while millions are produced and sold every year.

It’s no wonder that the so-called “ag-gag” bills remain popular among industrial farmers and their political lackeys. They can’t seem to let go of consumer ignorance as a key business strategy. With arsenic in chicken, the FDA, the USDA, and the chicken industry seem to care far more about the perception of having acted rather than the reality of ensuring all chicken sold in the U.S. is free from this toxic substance.

Tom Laskawy is a founder and executive director of the Food & Environment Reporting Network and a contributing writer at Grist covering food and agricultural policy. His writing has also appeared in The American Prospect, Slate, The New York Times, and The New Republic. 

Folks, we have to read the labels and do the research if you want to remain or become healthy. The FDA is not protecting you and it does not seem to be their purpose if you pay attention to what they do and not what they say. Actions speak louder than words and if you follow their actions they seem to be advocates of Mosanto and Big Agriculture rather than monitoring their behavior and insuring our continued safety. 

It is also clear that the industries that contribute mightily to our poor health are making money at both ends. Pfizer which makes the drug containing the arsenic is a pharmaceutical company making the drugs you are prescribed once you become ill. Now that is ballsy isn't it. Making money at both ends with little or no accountability.

Wake up, Educate yourself, Get Up Get Moving and keep in mind,

"CHIT CHAT WON'T BURN FAT"

OUT OF SEASON

For A Reason

Our ancestors ate seasonally because they had no choice. Fresh greens grew in spring, fruit ripened in summer, root vegetables kept them going in the fall, and people relied on animal food to get them through the winter. But when California and Florida were settled and highway transportation and refrigerated trucks were invented, pretty soon Americans could eat more or less anything they wanted, anytime they wanted. But there are costs to this kind of convenience.

When we have ice cream in the middle of January and hot barbecued foods on the 4th of July, it’s likely to confuse the body. Eating locally grown food in accordance with the seasons will help you live in harmony with yourself, your body and the earth. In the wintertime, it’s natural to crave animal food because that’s when the body needs to feel more solid and insulated from the cold. Look at how animals get ready for the winter. Squirrels gather nuts and fatten up to prepare for the cold season. Humans also need more fat in the winter.

 Allow yourself to eat heavier meals at this time and be sure to have plenty of oils, protein and nuts. If you want to remain on a vegetarian diet through these cold months, it may be an interesting experiment to grill your vegetables, giving them more heat and density, and to avoid raw vegetables and salads. Thick soups—such as pumpkin, pea or potato—will help to keep your body feeling sturdy.

Seasonal Food Chart

Winter	Spring	Fall		Summer
chestnuts grapefruit lemons radicchio radishes turnips kale leeks rutabaga turnips	apricots artichokes asparagus avacados carrots cherries chicory chives collards dandelion greens fennel mangoes mustard greens new potatoes peas rhubarb spinach spring lettuces strawberries sugar snap and snow peas watercress		Winter squash (Acorn, butternut, Buttercup, Delicate, hubbard, kabocha) Apples Beets Belgian endive Brussel sprouts cranberries Figs Grapes Mushrooms Parsnips Pears Pomegranates Pumpkin Quince Sweet potatoes Swiss chard		Bell peppers Blackberries Raspberries Broccoli Corn Cucumbers Eggplant Green beans Nectarines Okra Peaches Pineapples Plums Summer squash Tomatoes Watermelon Zucchini

Pay attention to the times of the day that you eat. Most of us eat habitually at regular, clocked times: before work, during the lunch break and in the evening. We may take a couple of coffee or snack breaks during the day or make a late-night visit to the fridge. Few of us pause to check whether we are really hungry when we eat. We use food as entertainment and comfort whether we are socializing or alone, passing time or feeling bored.

Time of day determines how well our bodies assimilate food. Ayurveda philosophy advocates for people to eat their biggest meal in the middle of the day, because it’s the best time for our bodies to take in and digest a large meal. If you look at many cultures in Europe, this practice is very common. People close their shops, go home and eat a large meal with their families and friends. In our country it’s harder to find this time during the day, but you can find creative ways to have your largest meal at lunch hour. You may find that this works best for your body, or you might find you feel best when you have a large meal at breakfast or at dinner instead.

Some people eat a large breakfast and lunch and then have a small snack for dinner; others do best with five small meals throughout the day. Experiment with the sizes and timing of your meals; only you can determine what is best for your body. Each meal is an experiment. Take the time to listen to your body and notice what it needs. Many health practitioners, dietitians and nutritionists emphasize that we should not eat after 7 p.m or 8 p.m. I agree that it’s a good idea to avoid eating three hours before bed, because when we sleep, digestion slows and food tends to stay in our stomachs the whole night. Strange dreams and restless sleep can result from late-night eating and affect the next day’s energy. Some experts say we gain more weight from food we eat at night. I don’t know if this is scientifically true, but I do know that I don’t sleep well on a full stomach, a strong indication that it’s not working well for my system. But, again, it’s something for you to explore, using your own body as your laboratory.

Knowledge is power when and if you are able to understand and implement what you are receiving.  I hope what I am providing you here is easily digested and you are able to use to make adjustments in your lifestyle. Somethings may not be possible due to culture, time or tradition but minor changes can make a big difference. Try some baby steps while you Get Up, Get Moving and Remember ...

"CHIT CHAT WON'T BURN FAT"