Published in the Westchester Guardian, January 2014
We know many of the foods available to us are unhealthy, especially in large doses. We are sometimes aware of how much these items are constantly and aggressively promoted and exhorted for consumption especially to the most impressionable – young children and teens. All for the sake of revenue. Now too, I would like to make our readers of another area(s) where the race for profit can complicate and upset ones plan for healthy living.
Maybe it’s a combination of my inherit lack of trust with the profit motive, the human tendency to get the most from the least, or my strong concern and insecurity with some items beyond my control. Maybe I just don’t trust that there are proper rules, regulations guiding what we cannot see. And maybe it’s a cultural thing about our capitalistic society and its constant negative news about greed by the few, but however I phrase it or no matter the reasons, I just feel there is a lack of control, knowledge and information about items we place in our bodies every day.
Are we really eating healthy when we eat healthy out?
That fish dinner or maybe that chicken cutlet ordered in a restaurant has one confidently believing they are eating healthy and following guidelines offered by so many health professionals. But, how healthy is that food? In stores, I continuously read the food labels to understand the value that product is offering me (which only tells you part of the story). Just like wines, the quality is affected by where it is grown and harvested.
The consumer can only assume, based on reputation and not on facts, if the quality and nutrition of the cuisine served is at or above expectations, however, this quality depends on factors outside the view of the consumer and possibly the server and the establishment as well. My interests and concerns lay in the origination and treatment of some foods served in restaurants, since place of origin has a direct effect on the quality and its nutritional benefits not only of its package, delivery and handling but also how it is grown, raised and treated. While there are U.S. regulations for the labeling of certain foods as farm raised, organic, etc., these are limited, and gaps may exists that I believe are substantial. Can food purchased in restaurants be labeled with country of origin?
Is it a battle from farm and ranch to our plates between quantity and quality and cost? Is it a battle of relevant information, too little or too much information? The health value of our food depends greatly on the diet of the protein you are eating and its treatment which is contingent and determined by its source. (The same can be said in regards to the pesticides and fertilizers used on your fruits and vegetables.)Krux(‘ns:centro’, ‘dataprovider.exelate’);
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Our meats, poultry and fish may come from overseas therefore quality and nutritional value is probably affected. Again, by law, items purchased in stores must clearly be labeled. (Shellfish has its own special tagging requirements.) By why not in restaurants? Again, maybe I’m obsessing too much, I really get these constant thoughts and ideas about some issues.
Some canned seafood items like smoked mussels, oysters and mackerel come from the same Asian country that made sheetrock constructed with materials that rendered home owners sick. There is no direct relationship, but a cultural bias can quickly develop and doubt about inspection methods and procedures develop. And the articles cited below only reinforces my insecure feelings about quality of food raised even in this country. Does the profit motive have too strong of a dictate on quality and health? Can/Does this apply to menu listed items?
Another example, is farm raised vs wild is the North Atlantic salmon. The farm raised fish has colored added to it to make it look like salmon. If their diet does not make them look like salmon how healthy is that diet? Maybe it’s really nothing but are there deeper issues? Where are they raised, what are they fed and are they treated with other items – antibiotics, hormones?
The Nation reported in an article by Leighton Akio Woodhouse on July 31st, 2013, that “”Ag Gag” laws are a species of state-level legislation that has been vigorously pushed by lobbyists over the last several years to criminalize and suppress the exposure of inhumane practices in animal agricultural operations. In essence, the laws protect the industry by making whistleblowers into outlaws.”
Then Food Safety News.com in an article by Dan Flynn, January 7, 2014, on “Ag Gag” Laws reported, “After going 0 for 11 in the states last year and losing again on a state initiative ballot last fall, animal agriculture and GMO labeling campaigners are back with their same old bills because it’s the start of a new legislative season in most states. Who says America isn’t the land of second chances?”
These citations only enhance the mistrust between consumer and producer. Goodwill must be developed. Are the logistics too difficult, too impractical due to volume, variety and source of food served for eating establishments to post on a daily basis? I have little knowledge of the restaurant business, but certain cities by law requires the listing of calories counts on menus. Are the logistics so different? Is there some other method or compromise acceptable to both the restaurant owner and the public? Maybe it should be quantified by the size of the business or to the number of stores owned – like McDonalds?
Listing the food source (produce included) can enhance the quality and demand as producers and countries of origin compete for sales, reputation and loyalty. Through all segments of the food production line, the consumer must be aware of the opportunities for questionable practices to develop and the options that are available.
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Glenn Slaby Blog