Citric Acid on Your Meat, Anyone?

The Folly Of the Calorie

At Pasture to Fork, we have plenty to say about Corporate Food’s sleazy labeling tricks. Labeling tricks that magically turn the pseudo food produced in corporate laboratories and food factories out to be not only desirable, but quite healthy as well. And I must say, even for a real-food-passionate person like me, a walk down grocery store aisles—especially at mealtime—instigates a level of desire for even the most processed items on the shelf (I too, grew up consuming these food-like substances and developed a palate memory for their allure). The greatest advantage Big Food enjoys—which allows their hiding behind glitzy labels and wordy claims—is the disconnect between the farm and the eater. While this is convenient and desirable to many consumers as well as farmers, more and more people are waking up to the fact that their food may be vastly compromised, and that increasingly we’re a weakened species for consuming it. Convenience is addictive, however, and determining to source food locally and directly requires dedicated effort, although I would suggest it also brings considerable satisfaction and empowerment. Direct-to-consumer farms like us, on the other hand, have little use for fancy labels. Perhaps the number one reason being that the consumer—in most cases—either visits the farm in person or browses our website seeking a trustworthy source. These are people who want to connect with the producer’s vision and philosophy. Food produced and marketed in this manner doesn’t need much of a label, only true in-person representation and quality packaging in order to preserve freshness and quality. Given the attitude of acceptance among many Americans, I continue to be amazed at how few years have elapsed since the advent of government control in the food sector. Most mandatory food laws in this country are quite young and have not proven themselves capable of adding value or benefiting society. For example, the Nutrition Fact label we now take for granted was not required until 1994. With this being 2024, that makes ’94 exactly thirty years ago. Not a long time! How did people possibly know how or what to eat prior to ’94? I’m sure people did know, and maybe, just maybe, were more in tune with their food for the lack of labeling and government direction. We believe most so-called “nutrition labeling”—especially the Nutrition Facts graph—offer less value than most of us know. For example, the measure of calories has almost no relation to real nutrition and may cause more distraction than assistance. Yet calories are listed first on the Nutrition Facts label, in bold print. If tracking calories is of such utmost importance—or of significant value—why are 2/3rds of Americans now overweight or obese? Clearly, this exemplifies how the count of calories does not equate food quality, with Americans being more overfed and undernourished than ever. But the food police are doubling down, with a new law enacted in 2018 where the FDA requires any restaurant with more than 20 locations to provide customers with a calorie-count on their menu items. Is this anything more than a perpetuation of nutrition distraction? As Einstein said, “Insanity is doing the same thing over and over again and expecting different results.” As you may know, I’m not a fan of government attempting to influence societal behavior. But what really bothers me about the government-mandated caloric rule is the fact that it assumes “a calorie is a calorie” regardless of its origin. If you ate 500 calories of soda and 500 calories of broccoli, would your body respond similarly? Of course not! They may be calorically the same but are a world apart nutritionally. Don’t think your body doesn’t know the difference. So, how is a calorie determined? Number one, it’s a unit of energy—the amount of energy needed to raise the temperature of a gram of water one degree Centigrade, to be exact. Or the modern version is simply 4.1868 joules of energy. That’s all, merely energy. Obviously, a calorie of gasoline energy will not serve my body like a calorie of pork chop will. Perhaps the foremost reason is because a calorie of pork chop also provides a lot of other value besides X amount of energy. Which brings home the point of the discussion; calories are such a tiny portion of the measure of food item that it’s practically unimportant. Perhaps the most disturbing part of all this is that it’s the best we can do in modern America. Is this really the brightest and best in food science? Please tell me it’s not. As a matter of fact, we know it’s not. Private sector doctors and nutritionists—and perhaps everyday people who take an interest in food and how it affects us—now know far more about food and nutrition than anything coming from the ivory towers of government. Or at least are willing to have the discussion and/or publish their findings. Goodness, we’re still using a nearly 150-year-old method to determine caloric content. Besides, are we as humans not more than test tubes? Do we not break down food in a far more complex manner than a bomb calorimeter, which is how calories per gram of food are determined? We digest food efficiently or inefficiently depending on stress, nutrient deficiency, digestive enzymes, composition of gut flora, timing of previous meal, and on and on. One day you may be able to digest 300 calories from a meal but only harness 200 calories from the same meal the next day based on your environment and individual state of being. There are so many different diets on the market because no one really knows what you should eat. There’s probably as many opinions and disagreements as there are dieticians and nutritionists. However, one thing almost universally agreed upon in the diet world is whole foods raised without chemicals and antibiotics. Eating clean whole foods come with a lot of advantages, and literally no disadvantages. When you switch from a processed food diet to whole foods, you don’t have to worry about counting calories because your body self-regulates. It works the way it’s designed to work. You stop over-eating because you are no longer blocking the hormonal signal that tells your body you are full. When I say whole foods, I’m not necessarily saying raw food—although that can be included. I'm saying food that has nothing in the ingredient list except that food—or very few other ingredients. Do yourself a favor and simply stop counting calories. Stop listening to governmental guidance as to what foods you should or shouldn’t eat. Don’t choose your food based on an inaccurate label that perpetuates the myth that all calories are the created equal. It’s simply not true. Let the stress of calorie counting go from your mind and body. Instead, invest in and enjoy clean whole foods—the food God intended for you to eat, and enjoy eating in a guilt-free state of mind without being all wound up about the number of calories you’re consuming. Your body recognizes whole foods and knows how to digest and metabolize them for your health and benefit. And that’s The View from the Country.

Climate Change

While we try to stay out of politics, occasionally we come to the point where a hot-button issue just needs to be talked about. Today, climate change is one of them. Because of the esoteric ideas surrounding this subject, much of the language used in political circles is lost on many people, which creates a vast demand for it to be discussed from an everyday common-sense let’s-solve-the-problem-realistically approach. Here’s where we are, the way I see it; the political left seemingly blames climate change for everything. From inflation to an unreliable supply chain to the price of gasoline, climate change is thrown into the word salad at every turn. It’s the burgeoning apocalypse that justifies massive spending plans (often with additional legislation silently piggybacked into it). At the same time the political right seems to completely downplay—even scoff—at the potential for human-induced climate factors and/or attempts to address it. Who’s right? I suggest somewhere between these two positions is where the truth resides, and that nuances to the discussion exist that are completely ignored by both sides in the scuffle for political power and influence. I’m not a scientist or any sort of climate change expert. What I am, though, is a farmer who studies nature, keeps his ear to the ground for truth and alternative opinions, and endeavors to find common-sense middle ground. Moving forward we’ll talk about the flawed science surrounding climate change, discuss some of the angles not mentioned in the over-politicized conversation, and how human activity affects the climate. Here goes: Flawed Science – None of the computer models used have been able to function in reverse. In other words, if the models used to measure the timeline until the apocalypse are run backwards, we’re all extinct 200 years ago. This, of course, raises questions about the ability of the models to make accurate predictions for the future. Perhaps it’s a reminder to pause in our hubris and remember that technology can only lead us so far. We must recognize that systems dependent upon information plugged in by fallible humans can come to flawed conclusions. That said, we know that some of the arctic glaciers are receding. For example, in Alaska there are now interstates where glaciers were only 40 years ago. The question, however, is whether or not it’s new. Has it ever happened before? We don’t know. And then there’s the argument about cows inducing climate change. We have literature suggesting—with some certainty—that the planet carried far more animal weight 1000 years ago than it does today, even with factory chicken houses and multi-thousand-cow feedlots. It should give us all pause to realize that earth’s abundance is not tied to modern machinery, thousands of acres of annual crops, or 10-10-10 fertilizer. It must be tied to something else. Is there a way we can resurrect—domestically regeneratively resurrect—that abundance? The herbivores that were here 1000 years ago only ate plants. They didn’t eat corn or soybeans (monoculture), and they didn’t eat fermented plants like silage or rendered processing waste (such as man have devised for feedlot cattle). Herbivores—having more than one stomach—essentially have a fermentation vat in their gut and when fed fermented feeds it acidifies the gut and doubles the methane produced. As you may know, cow farts—or burps (they haven’t decided which yet :)—are blamed for causing climate change, which many of us think sounds far-fetched. If indeed it does, feeding concentrated grain diets to herbivores exacerbates the problem. Viewpoints Climate Extremists Never Mention (and perhaps don’t know about) – A diversified plantscape (prairie) stimulates the production of a methanotrophic bacteria (yes, it’s real; you can look it up). This bacteria—in a healthy diversified ecosystem—absorbs methane equivalent to that which is produced by over 1000 cows per acre. The problem is, today very little acreage devoted to herbivores (livestock) is a healthy perennial prairie ecosystem, where herbivores prune and move according to the template provided in nature (wild herds chased by predators). Methanotrophic bacteria doesn’t grow under corn or monoculture, it doesn’t grow under overgrazed land, it doesn’t grow under asphalt, it doesn’t grow under feedlots or factory farms. It requires a diversified perennial landscape. This, once again, speaks to how nature always provides checks and balances in the ecosystem, if only we lay down our hubris long enough to notice. The problem is that the scientists who study these things study extremely dysfunctional ecosystems, and then extrapolate data based on this completely inappropriate dysfunctional database. Science often is not objective, but is approached with intent to prove a viewpoint. The Australian scientist, Walter Jennings—along with scientists around the world—have determined that the temperature regulator of the planet has little to do with greenhouse gases (GHG’s) which is what climate change “experts” have been fixated on for many years. Rather, it’s about water condensation. The truth is, only 5% of planetary temperature is regulated by GHG’s. 95% is the energy it’s takes to condense water. In order to condense, water must have a particle to condense on—it can’t just condense on nothing. The main thing it condenses on is bacteria, specifically the bacteria that’s an exudate from foliage. Have you ever noticed that in areas of heavy foliage—such as mountainous or heavily wooded areas—how in the early morning this cloud, or mist, rises and hangs heavy during the time of temperature inversion as the sun begins to heat the atmosphere? This is water, after marrying to bacteria, that’s now condensing and vaporizing into the atmosphere, which in turn creates clouds that bring rainfall, which cools the earth. This explains why in climate change the dry areas are getting drier and the wet areas are getting wetter. Even climate scientists are bewildered by this. But in Jennings’ condensation theory the planet is essentially a big radiator. The physics of the planet is that it wants to be balanced. So, if agriculture destroys vegetation in one area (via plowing or overgrazing) the planet must cool itself somewhere and does so in places where vegetation exists. There the moisture can condense because of the presence of bacteria from foliage, which vaporizes to form clouds and precipitation. In other words, the moisture is concentrated there. Does Human Activity Affect Climate (if so, how)? – In my opinion, it’s no longer a question whether or not if humans are affecting the climate. Allen Williams from the regenerative farming consulting group Understanding Ag, relates their experience in working with the 30,000-acre Las Damas ranch in the Chihuahuan desert of Mexico. The area gets only about 8 inches of rain a year—and still has horrible erosion. For as long as any living generations remember, the desert has grown rather than receded. Starting in 2010, Understanding Ag worked closely with the ranch to develop cattle water and fence in some of the worst areas of the ranch, essentially to expand the areas where vegetation exists. At the conference where he and I met last winter, Allen showed pictures of a decade of progress since they began working with this ranch. Not only has the amount of plant material increased dramatically—what was large areas of desert devoid of grass is now a sea of green. But more importantly, after only ten years they’re seeing changes to the micro climate to where Las Damas now gets rainfall that seems to follow the property line. In other words, they get more rain than the neighboring ranches do. This is due to the amount of grass and other plant material (think bacteria exudates from green foliage) on the ranch compared to their neighbors who are not using regenerative practices. I suggest that if the micro-climate can be influenced in a 30,000-acre region in a decade, then little doubt remains whether or not human activity can affect the overall climate of the earth. As of 2019, the USDA had recorded 897,400,000 acres of farmland in the US, which is nearly thirty X the acreage at Las Damas. Most of these acres are either in monocrop or in miserably mismanaged grazing land. Monocrop, by design, requires either tillage or heavy applications of chemicals—both of which destroys soil. The same is true for unmanaged grazing land—meaning not managed to prevent overgrazing or under-grazing, both of which have negative effects on the soil and water cycle and cause desertification. In the span of about 200 years, the soils of the American Midwest went from what we think was about 8% organic matter (which is carbon), to an average of 1.5%. Where did the carbon go? By and large, it was released into the atmosphere because humans uncovered the soil via tillage in order to grow annual monoculture crops. Not only are our soils down to bare bones, but our air is polluted with carbon that needs to be returned to the soil in order to have a healthy ecosystem. Never before in history have humans had the means of raping the soil to this extent—made possible by mechanically tilling the soil as well as chemical technology. What if all climate change funds and efforts were channeled into growing a managed diversified perennial plantscape on 70 percent of these nearly 900 million acres? Imagine how much carbon could be sequestered from the atmosphere, not to mention methanotrophic bacteria produced to sequester methane from the air. This may sound like a pipe dream. But maybe it isn’t in light of the fact that 70% of all grain grown in the US is to feed herbivores who are not designed to metabolize them. Although human induced climate change is a very real possibility, I don’t see it as a burgeoning apocalypse. However, it’s a very real threat to our domestic ability to feed ourselves. This is not a problem government can fix via massive spending bills. Yes, they could stop throwing taxpayer money around in the form of crop subsidies, which would take away the incentive for the overproduction of monocrops such as corn and soybeans. But government will not stop or even slow climate change by limiting the use of fossil fuels or eliminating animal agriculture. The solution must come from the people. Each of us has a responsibility to decrease or eliminate our own portion of the demand for annual-crop-based foods and create demand for regeneratively produced perennial-crop-based foods. If humans have created this problem, then humans will have it to fix. We don’t have to look to the ivory towers and the “experts” to do it. And that’s The View from the Country.

No Antibiotics!

At Pasture to Fork, we like to point out that we don’t use antibiotics in the production of the foods we raise. Why is this important? Weren’t antibiotics deemed a miracle drug that proved to be a powerful life-saving tool when they first became available? Yes, that is true, and I’ll even go so far as to say they are still a major lifesaver in human medical care eighty years later. However, today we’ll talk about how they have been abused and why it’s crucial that we limit their use to human medicine. The first known antibiotic, dubbed penicillin, was discovered accidentally by a researcher named Alexander Fleming in 1928. Though discovered in the twenties, it wasn’t widely propagated until the 1940’s when—after saving lives miraculously in instances like the Cocoanut Grove nightclub fire—the US government invested in its production to be used on the war front in WWII. It’s hard for us to imagine a world before antibiotics. Everything from paper cuts to childbirth had the potential to kill via bacterial infection. Even minor wounds to soldiers in warfare—upon becoming bacterially infected—were cause for amputations, extreme illness, and death, which is why the government had interests in the mass production of penicillin. Penicillin was quickly followed by other antibiotics such as aureomycin, tetracycline, and the like—and it quickly became a race between pharmaceutical companies in the late 1940’s to develop the next family of antibiotics that could then be patented. The formula for penicillin was proprietary from the beginning—being seen as a product for the greater good of society—but pharmaceutical companies, of course, each wanted their own piece of the pie. In 1948, a researcher named Thomas Jukes, who specialized in animal nutrition working for Lederle Laboratories, discovered (again, by accident) a ground-breaking new twist to antibiotic use. In an effort to find new ways to cut costs for poultry farmers following the sharp decrease in demand post-WWII, research entailed using laboratory waste used in making antibiotics as a supplement in chicken feed. Having had indications suggesting growth-promoter properties, Jukes performed one of the first controlled research projects on chickens and found the group fed antibiotic waste to be markedly bigger at the end of the 25-day feeding trial, discovering the growth-promoter properties of feeding antibiotics to animals. This discovery opened a whole new frontier for the pharmaceutical industry and a tremendous new market for growth promoters in animal agriculture. It also made for an unprecedented hubristic attitude in the world of animal agriculture, which in turn, led to the confinement animal feeding operation (CAFO’s) of today. But, the chicken had yet to come home to roost (pun intended). In the early years of antibiotics as a growth promoter the common mentality among both manufacturers and farmers was “if a little is good, more is better”, and growth promoter antibiotics were largely unregulated which resulted in heavy use, inexact dosages, and the like. Regulators, being enamored along with the industry, looked the other way and didn’t interfere. For context, let's remember this was the era when the chemical DDT was considered a marvelous and life-changing invention, only to be banned later. Even early on there was concern among a few (only a few) scientists about the prospect of antibiotic resistance. In his 1945 Nobel prize acceptance speech, Alexander Fleming warned that the development of resistance had the potential to ruin the miracle of antibiotics. Resistance is the term used to describe the ability of bacteria to mutate and overcome the proficiency of antibiotics. The thesis is that an application of antibiotics never kills all the bacteria, allowing the survivors to gain genetic resistance not only to that particular antibiotic, but other antibiotics as well. Throughout the sixties and into the early seventies, although there was little warning of antibiotic resistance, already cases of mass bacterial outbreaks occurred where antibiotics proved ineffective, including a 1967 stomach bug in Yorkshire, England where 15 babies and young children died for lack of effective and timely antibiotic treatment caused by resistance. Thus far, little to no effort was put into measuring how quickly resistance is built. Until 1974, when an independent study took place that even today is under published. Participating in the study was the Downing family from Boston, who had ten children and a small farmstead. The researcher in charge of the study, Dr. Stuart Levy, designed it to include six batches of young chickens, half being fed antibiotic-free and half fed growth-promoter antibiotics. The oldest Downing child, Mary—a sophomore in college—cared for the birds, which were housed in the Downing’s barn in separate pens 50 feet apart. A precise chore routine was adopted where the antibiotic-free birds were fed and cared for first, then the flocks fed growth-promoters, after a change of boots and washing of hands. Birds from each flock were swabbed once a week, as well as fecal swabs of each of the Downing family—and a number of neighbors as well—with the objective of learning how quickly antibiotic resistance spread through the flocks, as well as the people participating in the study. The results came quickly. Samples taken at the beginning of the experiment showed very few bacteria in the guts of the chickens, family, or neighbors containing defenses against tetracycline (the drug used in the chicken feed). That was to be expected, given the random roulette of mutation. But within 36 hours, those bacteria multiplied in the antibiotic flock, but the drug-free flocks remained clean for a few weeks longer. Then things changed. First the bacteria in the antibiotic-fed flock became resistant to multiple drugs, including other families of antibiotics like sulfas, streptomycin, etc. Then the multidrug-resistant bacteria appeared in the flocks that never received antibiotics and had no contact with the birds that did. And soon after, the same multidrug-resistance showed up in the Downing’s fecal samples. To the disappointment of his sponsors, Levy had demonstrated what they had hoped to disprove. Even though the feed contained just tiny doses of antibiotics, those doses selected resistant bacteria—which not only flourished in the animal’s systems, but left the animals, moved through the farm’s environment, and entered the systems of other animals and of humans in close proximity (but did not spread to any of the neighbors—which served as the control group). This served to reinforce some of the early scientists concerns that these altered bacteria were an untrackable, unpredictable form of pollution. In her comprehensive book, Big Chicken, Maryn Mckenna (where I learned much of what is written in this article) eloquently relates not only the facts given above, but also tells the story of years and decades of industry and regulator pushback against the idea of restricting farm-use antibiotics—even into the 2000’s. She shares stories of horrible illnesses and epidemic-proportion bacterial outbreaks costing the lives of people who were unknowingly harboring antibiotic resistance being quietly transmitted from farm to food to consumer. Stories even of outbreaks traced backward by epidemiologists from the victims to the farms on which the meat was produced. The resulting reports and database entries, by the way, were then ignored and buried by regulators and industry leaders. In the book, Mckenna does an outstanding job of presenting antibiotic resistance for what it is, a silent threatening contaminant that moves through a largely unaware society, looking for its next victim or victims. Even today, it’s not a subject well-covered by the media, largely due to the pharmaceutical interests in keeping it hush. And this is where we find ourselves today, fifty years later. Although farm and food related antibiotic use has garnered a far more attention in recent times than anytime in history, they are still being widely used in the poultry, pork, and beef industries, both as growth-promoters and as preventative doses to prevent illness on factory farms. Several years ago, some of the major poultry providers—including Perdue—made a PR effort in the direction of “antibiotic-free.” The reason I say a PR (public relations) effort, is because it was driven, at least in part, by an increasing concern among the people regarding human-medical-use antibiotics used in agriculture and the subsequent risk of antibiotic resistance. Borne out of that effort—which was also driven by recognition within the industry that growth-promoter antibiotics were losing their effect—came a family of drugs called “ionophores”, which were not quite the typical antibiotic, were not classified as an antibiotic (conveniently?), but were essentially an industry antidote to traditional antibiotics. However, it allowed the meat industry to advertise their product as “antibiotic-free” without taking the risk of losing production due to the loss of both growth-promoter and preventative antibiotics. Granted, ionophores were not used—at least not as heavily—on humans, but that doesn’t change the farce of “antibiotic-free” in the meat industry. Vaccines have also been adopted in the meat industries as a sort of replacement for sub-therapeutic antibiotics. Modern vaccines—including mRNA technology —has been used increasingly in recent years as a solution to the rising pushback—and loss of effectiveness—against antibiotics used in meat production. To summarize, the discovery of antibiotics changed life as we know to a degree we cannot imagine, mitigating risk of bacterial infection astonishingly. However, the advent of antibiotics used in animal agriculture quickly threatened the efficacy of human-use antibiotics due to rapid rise of resistance to early antibiotics—and even faster, to other families of antibiotics. From the mid-1940’s into the 2000’s the meat industries, pharmaceutical companies, and even regulators ignored and repressed concerns involving the threat of antibiotic resistance. Despite attempts and posturing of certain players in the meat industries, even today it appears as if the mass-producing meat purveyors are unwilling and/or unable to completely absolve themselves from antibiotics in the production of human food, which only furthers the hazard of superbug infections that are resistant to nearly all common medical-use antibiotics. Until the industry becomes willing to abandon its intense confinement production model, I don’t see the antibiotic story changing. However, the upside to this is that farmers who are willing to adopt a more natural template like the outdoor pasture-based model can completely eschew antibiotics, which is the grassroots future to clean eating for those who know and care about the antibiotic issue. At Pasture to Fork, we are unwavering in our stance against using antibiotics to produce your food, even making "No Antibiotics" one of our stated protocols. While we believe the risk of regularly consuming antibiotics is great enough for adults, it’s even greater for children, and investing in future generations is paramount in our opinion. And that’s The View from the Country. P.S. I highly recommend reading Maryn Mckenna's book, Big Chicken. This article does not do her work justice but is a mere sneak peek.

Citric Acid on Your Meat, Anyone?

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The Folly Of the Calorie

Climate Change

No Antibiotics!

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