Your Food, Your Choice Guy Dauncey

Guy Dauncey, February 2012

www.earthfuture.com

Guy Dauncey 2011www.earthfuture.com

The Universe took 13 billion years to create the miracle that is you…

For every dayof the past

3.5 billion years,(until the last 50 years)

our ancestors ate100% organic food

During the millions of years when our bodies were evolving we only ever ate

organic food


Your Amazing Human Body

100,000 trillion trillion atoms

All self-organized into one

coherent whole

Your Brain

100 billion neurons100 trillion synapses

All self-organized into one coherent whole

Every single neuron has evolvedto be nourished by 100% organic food


We’ve come a long way from this….


To this …


but…

Guy Dauncey 2011www.earthfuture.com Smithore Dreamstime.com

We’ve also come to this…




?……





Traditional taro fields in Hawaii

The way we farm

Eager to kill the bugs, we spray with pesticides and herbicides

When the soil is no longer fed with organic nutrients, farmers turn to chemical fertilizers

NITROGEN

PHOSPORUS

POTASH

Conventional Organic

.

50% less iron50% less calcium50% less sodium50% less copper50% less magnesium50% less selenium

Since the 1940s & 1950s, the mineral content of

non-organic food has fallen dramatically

Meat / cheese: 50% less ironBroccoli: 63% less calciumPotatoes: 100% less vitamin A

Non-organic tomatoes:

61% less calcium43% less Vitamin A25% less iron23% less protein17% less Vitamin C11% less phosphorus8% less niacin

65% more fat200% more sodium (salt)

Non-Organic Potatoes:

100% less vitamin A57% less vitamin C50% less iron50% less riboflavin28% less calcium18% less thiamine

Source: Globe & Mail, June 6, 2002. Story by Andre Picardquoted in The End of Food by Thomas Pawlick

Plants have evolved on the land over 400 million years. They know every trick in the book.

When they are attacked by a fungus,they produce phytochemicals and metabolites

to defend themselves.

When plants are sprayed against pests and fungi,

they have no need to defend themselves.

Since they are never attacked, they don’t use energy generating

defensive phytochemical compounds.

Organic crops must still defend themselves, and we are the beneficiaries:

Organic corn: 58% more antioxidantsOrganic strawberries: 19% more antioxidantsOrganic produce: higher levels of vitamin COrganic fruits: higher levels of salvestrols

When humans and animals eat the phytochemicals that are abundant in organic

food, they play an important role in protecting against cancer.

Vitamins Antioxidants Salvestrols

Salicylic acid

Professor Gerry Potter Professor of Medicinal Chemistry, De Montfort University, Leicester

Member of the team which won a Royal Society of Chemistry award in 2011

for the discovery and development of the prostate cancer drug abiraterone.

He also discovered Salvestrols ……food phytonutrients which are essential for our wellbeing as a protection against cancer. They have been used by mammals as natural protectors for 150 million years. When salvestrols are consumed, they trigger a P450 enzyme that is present in most cancer cells to produce piceatannol, which attacks the cancer cell directly.

British Journal of Cancer (2002) 86 : The cancer preventative agent resveratrol is converted to the anticancer agent piceatannol by the cytochrome P450 enzyme CYP1B1.

However, foods which should be rich in salvestrols are low or devoid of them because:

A: They are produced by plants in response to fungal attack and other infections. When non-organic plants are sprayed with fungicides and pesticides, their production of salvestrols is impaired, since they are no longer challenged by fungus.

B: Since salvestrols have a bitter taste, they are being shunned for sweeter varieties.

100 years ago we would have consumed 10 times the amount of salvestrols we do now.

Salvestrols are particularly high in organically grown

green vegetables and red fruits

“Although very few studies directly addressed the issue, the polyphenol content of vegetables produced

by organic or sustainable agriculture is certainly higher than that of vegetables

grown without stress.”Polyphenols: food sources and bioavailability.

American Journal of Clinical Nutrition Volume 79(5), 2004

Prevent Cancer Now“To eliminate the preventable causes of cancer.”

www.preventcancernow.ca

Cancer in the Developed World1900: 1 in 25

1925: 1 in 101960: 1 in 4

2000: 1 in 3

By Samoila Iuliana, age 9, Romania

There is a sickness in our world…

Overall cancer incidence, 1975 to 2000

Canadian females: + 19.5%Canadian males: + 29.2%

Bob Hunter, RIP Georgiana Phelan, RIP

Childhood cancer, 1975 - 2002USA: + 1% a year

Europe: + 1% a yearCanada: Almost + 1% a year

Mandy Green, RIP Cholette Chuda, RIP

If there’s a war on cancer, we’re not winning it

What contributes to the causes of cancer?

The Full Picture

Personal and dietary factorsSmokingSun tanningAbsence of UV light (Vit. D)ObesityLack of regular exercise

Personal and dietary factorsSmokingSun tanningAbsence of UV light (Vit.D)ObesityLack of regular exercise

Other food factors:Processed foodsBGH in milkSugar and alcoholSmoked meatsNon-organic foodPesticides


Other food factors:Processed foodsBGH in milkSugar and alcoholSmoked meatsNon-organic foodPesticides

Workplace exposureSolventsHeavy metalsDiesel fuelBenzeneAsbestos +++


Other food factorsProcessed foodsBGH in milkSugar and alcoholSmoked meatsNon-organic foodPesticides


RadiationSolar UVIonizing radiationEMF radiationRadiation from nuclear




RadiationSolar UVIonizing radiationEMF radiation

Radiation from nuclear

Air pollutionSecond hand smokeBenzeneDieselAsbestosIndoor air pollutantsCoal-fired power







Water pollutionChlorine by-productsIndustrial chemicalsPesticide residuesFluorideHormone disruptors








Toxic productsCosmeticsFire retardantsSolventsNon-stick agentsCleaning productsBuilding productsPlasticizersSome drugsHormone replacement therapySome surgical implants









Natural carcinogensRadon gasFungal aflotoxins in food










Infectious agentsHepatitis B & CHIVHuman Papilloma virus










Infectious agentsHepatitis B & CHIVHuman Papilloma virusReduced immunity

Toxic substances that weakenthe immune system’s abilityto fight cancer











Reduced immunityToxic substances that weaken the immune system’s ability to fight cancer

Endocrine disruptorsEndocrine disrupting chemicalsIncreased exposure to natural estrogenLoss of darkness, reducing melatonin











Reduced immunityToxic substances that weaken the immune systems ability to fight cancer


Exposure to toxic substances By parents or grandparents

Before conceptionIn the womb

During infancyIn puberty













Exposure to toxic substances By parents or grandparentsBefore conceptionIn the wombDuring infancyIn puberty

Other factorsFamily history of cancer

PovertyLoss of Vitamin D

from sunlightGenetic variability














Other factorsFamily history of cancerPovertyLoss of Vitamin D from sunlightGenetic variability

Personal and dietary factorsSmokingSun tanningAbsence of UV lightObesityLack of regular exercise













Other factorsFamily history of cancerPovertyLoss of Vitamin D from sunlightGenetic variability

Is it any wonder

that people get cancer?

2004 EWG Study of umbilical cord blood of 10 newborn babies

287 chemical contaminantsAverage cord blood: 230 chemicals

MercuryCoal-fired power plants, mercury-containing products, certain industrial processes.

* Polyaromatic hydrocarbons Burning gasoline, garbage

Polybrominated dibenzo-dioxins and furans Brominated flame retardants; plastic production and incineration.

* Perfluorinated chemicals Teflon, Scotchgard, fabric and carpet protectors, food wrap coatings.

Polychlorinated dibenzo-dioxins and furansPVC production, industrial bleaching, and incineration.

* Organochlorine pesticidesDDT, chlordane and other pesticides.

Polybrominated diphenyl ethers (PBDEs)Flame retardants in furniture foam, computers, televisions.

Polychlorinated NaphthalenesWood preservatives, varnishes, machine lubricating oils, waste incineration.

* Polychlorinated biphenyls (PCBs) Industrial insulators and lubricants.

* Linked to cancer

“If ever we had proof that our nation’s pollution laws aren’t working,

It’s reading the list of industrial chemicals in the bodies of babies

who have not yet lived outside the womb.” - Congresswoman Louise Slaughter

Is our whole world being contaminated?

Advert in TIME Magazine, late 1940s

DDT being sprayed on Long Island beaches

in 1945

DDT being sprayed on herded sheep

Genetically modified crops are designed to tolerate the heavy use of pesticides

•

Food grown using chemical pesticides…

• IARC has identified over 45 pesticides as know or potential carcinogens: almost half are still used in North America.



• Farmers in industrialized countries develop and die of more cancers that the general population.




• Pesticides are in the amniotic fluid of unborn babies.





• When pesticides disrupt the endocrine system, they may contribute to cancer in the tiniest amounts.





• When pesticides disrupt the endocrine system, they may contribute to cancer in the tiniest amounts.

• In a 2001 study of 96 Seattle children, only one child, who had eaten exclusively organic food, showed no measurable concentration of organophosphates from pesticides.


Does it matter? Isn’t it only in tiny amounts?

In 2003, a Belgian study found that women with breast cancer were 5 times more likely

than healthy women to have residues of the pesticide DDT

in their blood.

There’s cancer in dogs….

Between 1975 and 1995 the incidence of bladder cancer in dogs examined at veterinary teaching schools in North America increased six-fold.

Scottish terriers whose owners had used phenoxy acid herbicides on their lawns were 4 to 7 times more likely to have bladder cancer than terriers whose owners had not.

Colin and Thomas Campbell

“The science is clear. The results are unmistakable.

Change your diet and dramatically reduce

the risk of cancer, diabetes,

heart disease and obesity.”

The China Study:The first long-term study of diet, lifestyle and disease

Examined the health and diet of people in 24 provinces in rural and urban China and Taiwan who ate locally produced food, including many who were too poor to eat animal-based food.

It found 8,000 links between diet and disease….

The China Study’s findings:

• Those who ate the most plant-based food were the healthiest.

• Those who ate the most animal-based food got the most chronic diseases

• Provided there is variety, quality, and quantity, a plant-food diet can be healthy and nutritionally complete without animal-based food.

The greatest benefits came to those who ate the greatest variety,

with the least heating, salting, and processing.

1: The Cabbage FamilyBrussels sprouts - collard greens - kale - broccoli - cauliflower

glucosinolates & isothiocynates

2: Garlic & Onionsleeks, shallots & chivesProtective action against cell-growth

Fresh crushed garlic is far better than garlic supplements

3: SoySoybeans - miso - dry roasted beans - soy sauce - tofu - soy milk

isoflavones

4: TurmericCurcuminoids, very potent antioxidants

5: Japanese Green TeaPolyphenols - flavanols

6: BerriesStrawberries - raspberries - cranberries - blueberries - blackberries

Ellagic acid

7: Omega-3 Fatty AcidsFresh walnuts - flax seed - sardines - herring - mackerel - wild salmon

8: Tomatoeslycopene

9: Citrus Fruit

orangeslemons

grapefruit limes

Phytochemical compounds

10: Grapes, Red Wineresveratrol

11: Dark Chocolatepolyphenols

Breastfeeding reduces the risk of cancer in children

and ovarian, breast and other cancers

in mothers.

We need much more local organic food and farming

The Zero-Mile Diet

A Year-Round to Growing Organic Gardening Food

By Carolyn Herriot

Schools can grow gardens too…

The Edible Schoolyard, in San Francisco

Can Organic Farming Feed the World?

YES

Caloriesper person

per day:

2001 actual2,786

If 100% organic2,641 to 4,380

Actual need:2,100 to 2,500

World farming yields, if 100% organic

Developed world: 92%

Developing world: +180%

Average whole world: +132%

Six Reasons why your body wants you to eat fresh organic food:

1. To ensure that you get the nutrients and phytonutrients you need to lead a healthy life.

2. To protect you and your children from various cancers

3. To protect you against the harmful effects of endocrine disruption

4. To protect you against various learning and brain disorders

5. To protect you against low sperm count, infertility, and genital disorders.

6. Because it tastes so good!

Six Reasons why Naturewants us to eat fresh organic food1. To protect all farm wildlife against cancers

and other diseases2. To bring biodiversity back to our farms3. To restore the wealth of organic matter and

carbon in the soil4. To protect the Earth’s farmers against various

cancers5. To feed the Earth’s people, with no risk of

future food shortages or scarcities.6. To celebrate our existence together, knowing

that we are farming in harmony with Nature

Araxi Longtable,North Arm Farm, Pemberton, BC

Can we self-organize ourselves Into one peaceful coherent

nature-loving sustainable whole…?

Guy Daunceywww.earthfuture.com

Health & Medicine

Your Food, Your Choice Guy Dauncey