June 13, 2009
“Hot” Food Controversies That Labels Do Not Disclose
by Sarah (Steve) Mosko, PhD
- Val-E-Vents, Sept. 2010
- Santa Monica Daily Press, Oct. 26, 2009, as Food Labels Don’t Disclose Everything to Consumers.
- Fullerton Observer, Mid Oct. 2009, page 10.
- Southern Sierran, Sept. 2009, as Caveat Shopper: You Can’t Always Trust Those Food Labels.
Full disclosure on food labels is more critical as controversial food processing practices become commonplace. Photo courtesy of illuminating9_11 at flickr.com.
As the food supply is increasingly altered by controversial practices like liberal use of antibiotics, genetic engineering and irradiation, food labels take on greater significance as shoppers’ only link to how products are produced. Depending on what issues matters most to consumers, what labels do not say can be more meaningful than what they do.
To get a handle on contentious food processing techniques that food labels don’t disclose, it’s helpful first to understand what is mandated. Oversight is split between the USDA, which enforces labeling on meat, poultry and some egg products, and the FDA, which covers most other foods.
Most foods sold in grocery stores are required to sport an “information panel” that lists:
- the ingredients
- Nutrition Facts detailing the calories, fats, protein and other nutrients
- the manufacturer, packer or distributor.
Major Food Allergens (e.g. peanuts), relevant inspections (like USDA) and special handling instructions (such as “Keep Refrigerated”) must also be declared.
However, providing Nutrition Facts on raw foods, like fruits and vegetables, seafood, meat and poultry, is only voluntary but is often posted anyway on the display case.
Fish labels must also specify whether it is wild-caught or farm-raised and, for the latter, if colorant was added to the feed to turn their naturally gray flesh pink. In California, a previous requirement that canned tuna carry a warning label about the potential dangers from mercury was struck down in the State Superior Court in 2006.
Groundbreaking legislation, which would have made California the first state to prohibit feeding antibiotics to healthy livestock meant for human consumption, was voted down on June 3 (SB 416, Florez). This practice is employed routinely at large-scale industrial cattle, hog and poultry operations to hasten growth and prevent the spread of disease.
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1 Comment | green business, health, politics, science, sustainable living | Tagged: antibiotic resistence, antibiotics, bacteria, beef, California, COOL, country of origin, diet, factory farms, FDA, Florez, food, food additives, food bourne illness, food iradiation, food labeling, food labels, food safety, genetic engineering, genetically engineered, genetically modified, industrial, livestock, meat, microorganisms, pathogems, pigs, poultry, SB 416, swine, USDA | Permalink
Posted by Sarah (Steve) Mosko
June 1, 2007
- San Fernando Valley Sierra Club newsletter in two parts in July and September 2008.
- Southern Sierran in August 2007.
- Orange Coast Voice newspaper as It’s No Bull, Beef production creates global warming in June 2007, page 2.
A Beef About Beef
by Sarah S. Mosko, Ph.D.
The connection between our meal choices and global warming might be another “inconvenient truth” that is particularly hard to swallow. Illustration by Willis Simms.
Global warming is on the tip of many tongues these days, but so are hamburgers, pork chops, and fried chicken. As hybrid car sales are up and SUV sales on the decline, it seems Americans might be waking up to the reality that each of us bears some responsibility for climate change through our everyday consumer choices. John Robbins, the once heir-apparent of the Baskin-Robbins ice cream company, has authored bestsellers, such as The Food Revolution, detailing the detrimental environmental impacts of a meat-based diet. He and other experts make a strong case that food choices rank right up there with what car you drive in determining your personal contribution to global warming. A quick look inside the hamburger bun easily makes the point.
Massive Fossil Fuels Consumed to Produce Beef
Most U.S. beef comes from cows raised on factory farms where hordes of animals are crowded onto concrete lots and fed grains, mostly corn. The grains are also grown using industrial farming methods that rely heavily on application of synthetic nitrogen fertilizers and pesticides manufactured from Read the rest of this entry »
1 Comment | climate change, energy, global warming, pollution, science, sustainable living, waste | Tagged: beef, carbon monoxide, climate change, CO2, economy, energy, environment, factory farm, fossil fuels, global warming, green business, greenhouse gases, health, livestock, meat-based diets, pollution, science, vegetarian diet | Permalink
Posted by Sarah (Steve) Mosko