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Week 14

Nutrition GSCI 1045 (George Brown College)

Introduction to Module 14: Food and Environment and the Wisdom of Traditional Diets

Food and the Environment and the Wisdom of Traditional Diets

o Congratulations, you've made it to our last content module! Let's talk about food.
o Food represents one of the most direct relationships we have with the environment.
o What is happening in the environment finds its way into our food and similarly, our food
choices shape and affect the environment
In this module we will look at some of the challenges and issues related to food,
agriculture, the environment and human life.
o We'll look at the different types of agriculture; animals as a food source; pesticides in
food and the environment; current issues in global fishing like overfishing, dead zones,
red tides and sustainable aquaculture.
o Next, we'll look at the wisdom of traditional diets from around the world. What do some
of these traditional diets known for their longevity of lifespan have in common and what
makes them different?
o What can we learn from the traditional diets of Sicily, Okinawa, Caucasus and Hunza?
o Lastly, we'll introduce you to some of work of Weston Price who travelled the globe
studying the diets and nutrition of various cultures.
Things to do this module:
o Read the content and review the video content included in the pages of this module
o Review Chapter 14, Nutrition and Society: Food Politics, Safety and Technology in the
Essentials of Nutrition: A Functional Approach textbook.
o Complete the Module 14 Practice Test to check your understanding of key concepts
o Complete Required Discussion Posting on Diet and Culture. (worth 6 marks) Post and
meaningful responses to minimum of 2 classmates before Friday at 11:30 pm.
o Review previous modules and practice tests in preparation for final online test.
Challenges for Agriculture
The Three Staple Crops
o The way we grow our food as well as the types of food we eat have greatly changed over
the past 50 years.
o Historically, food was primarily grown locally and each community grew a variety of
seasonal fruits, vegetables and grains.
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o Because of this, communities got their nutrients and calories from a diversity of foods
rather than depending on one type of food source more than others.
As our agricultural practices changed with food being grown using industrial technology
and shipped across the world, this variety and diversity of food sources was affected.
o Instead of communities growing their local food crops such as buckwheat, oats, barley,
sorghum, etc. three major food crops were propagated and exported around the world.
The Staple Grains: Wheat, Rice and Corn
o The three major food crops are Wheat, Rice and Corn.
o These three crops are called staple grains and provide the bulk of calories in the human
diet.
o Our dependence on these three crops is mainly due to the ease with which these crops
can be grown by industrial practices as well as the variety of climates that they can be
grown in. Because of this focus on the three staples, we have lost the variety of food
sources in our diet.
o Dependence on these three crops puts us in a vulnerable position.
Food Security
o Food security can be defined as the goal of all people having access to adequate,
nutritious and safe food at all times.
o With the growing human population, there is an increased burden on the agricultural
system to produce more food in a shorter period of time.
o Food security is measured by world food stocks, which is the amount of rice, wheat and
corn stored by governments from previous years to cushion against any food shortages
in the coming year.
o In the graph below you can see that with the rapidly increasing growth of the human
population, the carryover crops for each year fall below the safe range.
o This presents an increasing challenge on agriculture to produce more staple grains.
o Often times this shortage will result in more forests being cleared to grow food and
when there is not enough food, increasing global hunger.

Source: Food and Agricultural Organization (FAO)

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Animals as Food
o Animal based food sources have a direct effect on agriculture.
o Raising livestock requires natural resources such as water, energy, food and land.
o The higher the consumption of animal based food sources, the greater the burden there
is on our natural resources.
o This increased consumption places an undue burden on agricultural production of foods,
particularly cereal grains that feed livestock.
o Overconsumption of meat, therefore, increases global food insecurity, deforestation,
water shortage and water pollution.

Globally, there is quite a difference in how much meat is consumed in developed

countries compared to developing countries:
o Animals products form 40% of the calories in the diet of a person in a developed
country vs. only 5% in underdeveloped countries.
o Animals are inefficient converters of plant food.
o For every 100 calories a cow consumes humans only receive 14 calories by eating beef,
86% of the calories are wasted as heat energy.
o Due to high meat consumption in developed countries, half of all cereal grains grown in
developed countries are fed to livestock.
o Another factor that effects meat consumption is income. In the graph below you can see
the varying levels of meat consumption by income in different countries around the
world.
o The highest levels of meat consumption happen to be in countries that either have
high per capita income or are producers of meat (e.g., Brazil, Argentina) so the cost of
meat is low.
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Three Types of Agriculture

Subsistence Agriculture
o Subsistence agriculture is small scale agriculture where, for example, farmers live on
their land and produce food for their families and perhaps a small cash crop.
o The goal is to feed the farmer's family. If there is extra food produced, it is sold locally.
o The work is done by the farmers with small tools and machines.
o It is based on traditional methods and uses more natural techniques avoiding chemical
fertilizers or pesticides.
o Manure from the animals is used to fertilize the crops.
o Natural predators would be used to control any pest populations.
o Farmers rely on polycultures; different types of crops are planted in one area to protect
the soil.
o Intercropping, multiple cropping to grow two or more crops in proximity, reduces the
build-up of one pest.
o These methods result in a larger crop yield out of a smaller area of land.

Industrialized Agriculture
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o Industrialized agriculture is where large amounts of crops and livestock are produced
with industrialized techniques.
o The purpose is to increase the crop yield for each unit of land.
o The crops and livestock produced are sold worldwide to feed mass populations.
o Large machines can produce large quantities without as much manpower. But with
these savings comes other costs.
o This technology results in increased use of fossil fuels and as the cost of fossil fuels
increases, so does the cost of food.
o Large irrigation systems also use chemical fertilizers and pesticides.
o Advances also mean genetically modified organisms (GMOs) and production also results
in monoculture; one crop being grown all year long.
o Monoculture is more susceptible to disease and results in less dietary variation for
consumers.

Sustainable Agriculture

o Sustainable agriculture is producing food and animal products with techniques that
protect the environment and public health.
o The concern is for the long term health of humans and the environment.
o It includes planting diverse crops using organic practices using natural compost and
wetlands where possible to reduce water pollution.

Subsistence Agriculture Industrial Agriculture Sustainable Agriculture

Enough to feed Large energy inputs (fossil Agricultural practices that
oneself/family. fuels). maintain productivity without
Cycling of crops. Machinery. long term effects on
Intercropping: reduce buildup Fertilizers. environment.
of one pest. Pesticides. Planting diversity of seasonal
GMO seeds. crops.
Organic farming practices.
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Polyculture: Planting two Mass production (all year Using wetlands to reduce
crops together to protect soil round). water pollution.
e.g. bananas and cereals. Monoculture: one type of Using natural compost to
Based on traditional farming crop is grown all year long. protect soil fertility.
practices.

Pesticides
o Pesticides can be synthetic chemicals or natural substances that are applied to crops to
reduce the damage caused by pests.
o However, once applied pesticides can linger in the environment for a long time and
enter the food supply.
o Synthetic pesticides are not biodegradable and cannot be decomposed or destroyed
naturally by the decomposers in the environment.
o When pesticides were first introduced their harmful effects where not obvious and they
contaminated many parts of the environment including groundwater.
o This had disastrous effects because pesticides like DDT killed not only pests but also a
wide variety of birds, animals and fish in areas far away from where it was initially
sprayed.

The video below highlights the damage caused by pesticides like DDT which is now banned.
URL: https://youtu.be/Ipbc-6IvMQI
Bioaccumulation and Biomagnification

Bioaccumulation
o Pesticides and other chemicals cannot be broken down and removed by living
organisms as they are synthetic (man-made) and the body does not have a mechanism
in place to remove them.
o Therefore, pesticides consumed through food are stored in the body fat of living
organisms.
o This buildup of synthetic chemical in the body fat of living organisms is
called Bioaccumulation.
Biomagnification
o All living things in the environment are connected and interdependent on each other
due to the food web.
o The food web is made of feeding relationships.
o Plants are eaten by herbivores, which are then eaten by carnivores.
o Large animals feed on smaller animals and form webs.
o Food webs are made of food chains.
o As pesticides accumulate in the body fat of living things, the larger an animal is, the
more it needs to consume in order to survive.
o Due to this they accumulate more toxins in their body.
o This process of increased concentrations of chemicals higher up the food chain is
called bio magnification.

Watch this short video on bioaccumulation and biomagnification

URL https://youtu.be/J9i6a_NRahg
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How to Avoid Pesticide Residue and Contaminants In Food

1. Remove the skin: As pesticides concentrate in an animal’s fat, their intake can be
reduced by removing the skin from poultry and fish.
2. Avoid Cooking With Animal Fat: Not cooking in animal fat and discarding the fats /oils in
pan drippings as well as broths.
3. Vary meat choices from day to day as to avoid too much bioaccumulation from one
source
4. Peel fruits if waxed, as waxes can seal in pesticides on the surface of the fruit.
5. Eat lower on the food chain to reduce bioaccumulation of contaminants in food.
6. Eating smaller fish (e.g., Sardine) rather than larger fish (e.g., Tuna) higher can reduce
lead and mercury poisoning.
7. Eat local, organic, sustainably produced seafood as well as grass-fed and anti-biotic
free animal products.

Global Fisheries: Overfishing

o The problem of overfishing is not a new one.
o With the development of modern fishing technology, we are able to catch large amounts
of fish in a short amount of time, not allowing the fish populations to replenish
themselves.

The video below illustrates some of the effects of overfishing.

https://youtu.be/F6nwZUkBeas

Industrial Fishing Techniques and Disruption of the Food Chain

o Large ocean trawling nets can sweep up to 50,000 tons of fish in one round.
o These trawler nets indiscriminately capture and kill all marine life including turtles,
dolphins, whales and other marine life.
o The fish and animal species that are not sold are often thrown back in the ocean and are
called by catch.
o This process not only pushes many marine animals towards extinction but also disrupts
the entire food chain of the aquatic ecosystem.
o Larger fish species are the most severely affected by industrial fishing techniques.
o Scientists estimate that around 90% of large fish species like tuna, shark and swordfish
have already disappeared.
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o This unbalance has disastrous effects for the aquatic ecosystem, which is no longer able
to sustain itself.
o If we continue to use these fishing techniques to catch large amounts of fish, the
prediction is that by 2050 there will be a global collapse of fisheries (FAO).

Global Fisheries: Dead Zones, Red Tide Toxins and Sustainable Aquaculture
Dead Zones
o Another effect of modern agricultural practices as well as overfishing is dead zones in
oceans, lakes and large water bodies.
o Agriculture, fisheries and factory farming happen to be the largest source of both water
and air pollution.
o Annually, large amounts of animal waste, fertilizers, oils, heavy metals and pesticides
runoff from agricultural areas and factory farms into global water bodies.
o This results in the growth of green (or red) algae on the surface of water.
o These algal blooms use up the oxygen in water, making it impossible for marine life to
exist, creating aquatic dead zones.
o Among the great lakes, Lake Erie is the most severely affected by algal blooms with a
large dead zone at its center.

See the image below of Lake Erie captured by NASA's Terra and Aqua satellites, from July 22
to August 5 2015, showing the blooms developing and spreading.
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Red Tide Toxins

o Sometimes these sources of water pollution can result in the growth of red algal
blooms. Apart from being harmful to aquatic life and perpetuating dead zones, some
red algal blooms also produce toxins that can paralyze large numbers of fish and
marine life.
o These harmful red algal blooms are also toxic to humans, and cause the death of many
coastal birds, and mammals.
o Shellfish from these toxic waters can be poisonous to humans. Unfortunately, seafood
from red tide areas is sold on the illegal market.
o It is very important to purchase seafood from reputable establishments and know the
source of seafood to avoid red tide poisoning.
o Seafood produced in sustainable fisheries is the safest.

Sustainable Aquaculture
o The alternative to bad fishing practices and safe seafood can be through sustainable
aquaculture.
o Aquaculture is the rearing of aquatic animals and plants for food.
o When it is done in a sustainable way it can be a good source of food supply.
For some additional resources on sustainable aquaculture see:
http://www.dfo-mpo.gc.ca/aquaculture/programs-programmes/sustainable-durable/index-eng.htm
http://www.davidsuzuki.org/issues/oceans/science/sustainable-fisheries-and-aquaculture/what-is-
aquaculture/

Effects Of Factory Farming On Nutritional Quality Of Food

Animal Drugs
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o Factory farmed animals are subject to adverse conditions that are detrimental to their
health.
o Often times the animals are injected with drugs and hormones to boost the efficiency of
meat production.
o Growth hormone Bovine somatotrophin (bST) is often used to promote lean tissue
growth and milk production in cattle. Canada bans the use of (bST).
o Antibiotics
o Factory farmed animals are often subject to antibiotic treatments to prevent the spread
of food borne illness.
o These drugs are present in the meat and dairy of cattle that have been treated.
Arsenic
o Arsenic is a toxic and cancer causing element.
o “Animal drugs containing arsenic are approved for use in animal feeds for chickens,
turkeys, and pigs (most common use is in broiler chickens). In poultry, they are
approved for growth promotion, feed efficiency and improved pigmentation” (FDA).
o Higher than expected levels of arsenic were detected in grocery store chicken upon
testing.
o Buying local, antibiotic free or organic meat is the safest choice to reduce arsenic from
poultry consumption.

Fat Content
o A good source of Omega-3 in the diet is grass fed animals products.
o Grass fed dairy, eggs, poultry and meat are higher in Omega-3.
o Corn as well as corn oil has a high Omega-6 lipid profile with very little Omega-3.
o Factory farmed animals fed on corn no longer have the Omega-3 content in their
bodies and have also contributed to the imbalance of Omega-6 in our diet.
o Omega-3 and Omega-6 need to be in a balanced ratio in order for healthy functioning of
the human body.
o However, our typical industrial diet is much higher in Omega-6 because of the use of
cheaper vegetable oils (particularly corn oil).
o This effect is compounded by the fact that factory farmed animals are fed on corn.
o For a typical Canadian the ratio of Omega-3 to Omega-6 is now an unhealthy 1:40.
o This means that on average a person has 40 times more Omega-6 in their body relative
to Omega-3.
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o Overall grass fed animals have less saturated fat than factory farmed animals making
them much better for heart health.

Wisdom From Traditional Diets

o Some areas around the world are known for their longevity of lifespan, boasting a high
percentage of centenarians within the population, and very low rates of chronic illness.
Considering such beneficial health patterns, it is interesting to compare and contrast the
diets of such areas.
o Research has revealed that the areas of Georgia (south of Russia) and surrounding states
in the Caucasus Mountains, Hunza Valley in Pakistan, Okinawa in Japan and Sardinia in
Italy, have a high concentration of centenarians with individuals living as long as 120
years.
o Let's take a closer look at some of these diets on this page and the next.

Okinawan Diet and Lifestyle

o The Okinawa region in Japan is known for having people who live long lives.
o The people there consume a diet that is vegetable and fruit heavy (phytonutrient and
antioxidant-rich) but low in refined carbohydrates, sugar, dairy and animal products.
o The diet is mostly vegetarian with more consumption of soy as a source of protein and
very little dairy, eggs and meat.
o The traditional Okinawan diet is calorie restricted.
o In this diet, Okinawans consume 20% fewer calories than the average Japanese person.
The diet consists mainly of nutrient dense green, orange and yellow vegetables, e.g.,
sweet potatoes, bitter melon, roots and tubers.
o The major vegetable eaten is the sweet potato.
o The Okinawan sweet potato is purple and rich in many vitamins and minerals.
This traditional diet is particularly rich in Vitamin A, C, B6, potassium, Iron, Manganese
and fibre.
o The lifestyle in Okinawa has also been very well balanced and health promoting.
o Individuals, even the elderly live a very active low stress lifestyle surrounded by
extended family.
o They eat less but eat healthy and are active in martial arts as well as meditation.
Watch a short video to learn more about the traditional diet and some of the effects of
modern influences.
URL: https://youtu.be/mryzkO5QWWY

Hunza Diet & Lifestyle

o The Hunza valley is located in the northern part of Pakistan.
o The Hunza are a neolithic people who grow and eat their own organic grains and crops.
o They are not paleographic, and their robust health poses a challenge to those who
advocate a grain-free paleo diet.
o The Hunza's staple is an ancient wheat grain, coarsely ground by hand preserving the oil
and nutrients of the wheat.
o This grain is supplemented with barley and millet.
o They also eat fermented and non-fermented dairy products.
o Rather than yoghurt, they consume buttermilk rich in lactic acid bacteria as well as
milk, ghee, and cheese from goats.
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o Emerging evidence indicates that the effect of fermented dairy upon health is greater
than pharmaceutical drugs.
o The next most important part of the Hunza diet is an abundance of vegetables and fruits
at every meal.
o Mulberries and the famed Hunza apricot are frequently eaten.
o Typically, these organic vegetables are not washed, and remain coated with some soil,
which in turn acts as a probiotic, further enhancing Hunza gut health.
o Pulses, lentils, and legumes are then added to this meal.
o As different types of pulses, vegetables, dairy, fruit, and grains are eaten, the variety of
the Hunza diet further helps their gut bacteria.
o Food is eaten twice a day after several hours of hard work.
o The Hunza only eat meat once every three weeks, particularly at festivals and feasts.
o The Hunza are expert mountaineers often working for hours climbing elevated
mountains many times a day.
o They are an even tempered people who celebrate frequently with festivals and feasts.
o They have a culture that demonstrates a strong sense of community.

(Source: “The Wheel of Health: The Sources of Long Life and Health Among the Hunza” by
Dr. G.T. Wrench)
We are What We Eat: Pakistan
URL: https://www.youtube.com/watch?v=-SzoHL7j-SU

Wisdom From Traditional Diets: Caucases and Sardinia

Caucases: Abkhasia

o The Caucases people of Southern Russia have a reputation for longevity.

o The area in the Caucasus known for a healthy number of centenarians is Abkhasia.
The Abkhasia lifestyle includes surviving on rugged mountains and swimming almost
daily in cold mountain streams.
o It is estimated that these people consume about seventy-three grams of protein, 476
grams of fat, and about 381 grams of carbohydrates per day.
o Milk and vegetables make up about 70 percent of the Abkhasian diet.
o The inhabitants consume a few glasses per day of Matzoni (Caspian sea yogurt) ,
a probiotic rich fermented drink made from the milk of various animals such as sheep,
cow and goats.
o They consume no refined sugar but they do use a seasoning called Adhzika which is a
mixture of ground beet greens, plums, red pepper, salt, dill coriander and onions.
o In the autumn season, grapes are crushed to make juice.
o Added to the juice is cornmeal which is then boiled and cooled into a pudding.
o Nuts may be dipped into this mixture and dried to create a dessert.
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o Fruits are dried for the winter.

o The dried fruits as well as chestnuts are cooked in milk or water, or they may be roasted
to accompany wine.
o This group of people have a great deal of respect for the elderly.
o All food is locally grown and the lifestyle is a clean and simple.
(Source: Abkhasians: The Long-Living People of the Caucasus by Sula Benet 1974)

Sardinian Diet
o Sardinia is a small island off the coast of Italy in the Mediterranean known for their large
numbers of centenarians.
o You might expect that the people of the mountain villages here would follow a
Mediterranean diet but there are a few differences.
o Like the previous diets we have looked at, their diet is mostly plant-based.
o It is rich in wheat germ, fruits, nuts, artichokes, fava beans and herbal teas.
o A usual meal would be accompanied by a block of sour cream cheese (from grass-fed
sheep’s milk) and Pistoccu, a thin flattened bread.
o This meal by itself is high in Omega-3 fatty acid, probiotics and many essential nutrients
as well as protein.
o Meat and seafood are eaten sporadically, perhaps once every week.
o This makes for a diet that is very cleansing, with its phytonutrients, vitamins, minerals
and fibre rich foods.
What Do These Traditional Diets Have in Common?
All the traditional diets associated with longevity of life span have these key features:
o Mostly plant-based.
o Contain Probiotic rich food.
o High in fibre, vitamins and minerals.
o Low in salt, sugar, saturated fat and no processed foods
o Many anti-oxidant rich fruits and vegetables
o Good sources of Omega-3 fatty acids.
o Locally grown and seasonal food.
o Associated with a positive mind set and robust physical activity.
o A strong sense of festivity, social connections, family ties and community.
Dr Weston Price: What do teeth tell us about our diet?
o Dr. Weston Price (1870-1948) was a dentist, who was interested in the relationship
between nutrition and physical health.
o His focus particularly was on dental health.
o He travelled globally to study the effects of the modern western diet that is rich in sugar,
salt, processed foods and refined carbohydrates on physical health.
o He compared various traditional diets around the world and noted the changes in each
generation as it became exposed to a western diet.
o In particular, he noted the effects on the teeth, skull and bones of individuals.
o In 1939, Dr. Weston Price published his classic book “Nutrition and Physical
Degeneration.” In this book he linked the effects of diet to dental health.
o His research revealed that poor nutrition resulted in poor dental health which was
indicative of overall poor development of the body.
He found that specifically, shifting away from traditional diets to modern western diets
had the following effects on teeth and face structure:
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1. Tooth decay was rare and unheard of in traditional cultures; however, upon shifting to a
modern western diet, almost all cultures experienced higher rates of tooth decay. This
was often a very painful experience, as many communities didn't have access to dental
care.

2. The modern diet also caused the narrowing of the jaw bone, giving less space for teeth
to grow, leading to crooked teeth. There were also deformities in the formation of the
jaw bone and skull.

The same patterns in diet, health, and tooth decay were seen across global cultures.
For further information, a copy of Dr. Price's book is available for further reference here:
http://gutenberg.net.au/ebooks02/0200251h.html

Food For Thought

After reading about all of these traditional diets, what conclusions do you draw about our
western diet? Should we be making changes to our diets? What specific changes would you
recommend? Why?