Industrial agriculture is one of the most unsustainable practices of modern civilization. The “bigger is better” food system has reached a point where its real costs have become readily apparent. Like water running down an open drain, the earth’s natural resources are disappearing quickly, as industrialized farming drives air pollution, water pollution, deforestation, rising carbon emissions and the depletion, erosion and poisoning of soils.1
The long-term answer, however, lies in the transition to sustainable, regenerative, chemical-free farming practices, not in the creation of food manufacturing techniques that replace farms with chemistry labs, which is the “environmentally friendly” alternative envisioned by biotech startups and its chemists.
The conventional meat industry in particular has been shown to have a deleterious influence on our environment and climate, giving rise to a number of efforts to bring animal replacement products to market. Impossible Foods and its meatless, “bleeding” burger2,3,4,5 is one among several such inventions, and it’s a perfect example of an answer that may well create more hazards than it solves.
Meatless ‘Bleeding’ Burger — Epitome of Fake Food
Contrary to lab grown meat,6 the meat substitute created by Impossible Foods contains a mix of wheat, coconut oil, potatoes and “heme,” the latter of which is derived from genetically engineered (GE) yeast. Impossible Foods was founded in 2011 by Pat Brown, a Stanford University chemist.
A primary ingredient in the Impossible Burger is GE soy leghemoglobin, which releases a heme-like protein when broken down. This protein is what gives the plant-based patty its meatlike look, taste and texture, and makes the patty “bleed” when cooked.
While the company refers to it as “heme,” technically, plants produce non-heme iron.7 Heme iron only occurs in meat and seafood. A main difference between heme and non-heme iron has to do with their absorbability. Plant-based non-heme iron is less readily absorbed.
This is one of the reasons why vegans are at higher risk of iron deficiency anemia than meat eaters. Moreover, while soy leghemoglobin is found in the roots of soybean plants, the company is recreating it using GE yeast. As explained on the company website:8
“Heme is exceptionally abundant in animal muscle — and it’s a basic building block of life in all organisms, including plants. We discovered how to take heme from plants and produce it using fermentation … We genetically engineer yeast to make a key ingredient: heme. The process allows us to produce the Impossible Burger at scale with the lowest achievable environmental impact.
We start with the gene for a protein called leghemoglobin, a heme protein that is naturally found in the root nodules of soy plants … We add the soy leghemoglobin gene to a yeast strain, and grow the yeast via fermentation. Then we isolate the leghemoglobin, or heme, from the yeast. We add heme to the Impossible Burger to give it the intense, meaty flavor, aroma and cooking properties of animal meat.”
Possible Risks of the Impossible Burger
While the meatless patties are now sold in nearly 2,000 restaurants across the U.S., questions remain about its long-term safety for human health. Friends of the Earth, an environmental activism group with an international following, has pointed out that we do not yet know enough about the health effects of eating this kind of fake meat, and that its speedy market release is foolhardy at best.
In its report “From Lab to Fork: Critical Questions on Laboratory-Created Animal Product Alternatives”9 released June 2018, Friends of the Earth calls for more stringent safety assessments, regulations and labeling requirements. Dana Perls, a Friends of the Earth food and agriculture campaigner, told Bloomberg,10 “We need real data. People have been clear that they want real, truly sustainable organic food, as opposed to venture capitalist hype which could lead us down the wrong path.”
The report highlights a number of health and safety concerns and environmental impacts hidden beneath “climate-friendly” claims. It also points out the lack of substantiation for “clean meat,” “animal-free,” “plant-based” and “sustainable” claims. As reported by Bloomberg:11
“Friends of the Earth has raised concerns about ‘heme,’ the protein derived from genetically engineered yeast that Impossible Foods said gives the burger its faux meatiness. The U.S. Food and Drug Administration has asked for more “direct” evidence of safety as well as more testing on allergens, as reported by The New York Times12 last summer.
‘It needs to be done by a third party,’ Perls said of testing heme, with research ‘on long-term health implications.’ Impossible Foods said a panel of experts it hired has twice determined the substance to be safe, in 2014 and 2017.”
According to Friends of the Earth, sustainability claims need to be backed up by a full environmental impact assessment, starting with the product’s creation and ending with its disposal. Meat substitutes often require water, chemicals and fossil fuel inputs, and in that respect, differ little from conventional agriculture.
According to an Environmental Science and Technology study16 published in 2015, lab-grown meat where the meat is cultured from stem cells actually requires more energy than conventional agriculture. As explained in the study’s abstract:
“Cultured, or in vitro, meat consists of edible biomass grown from animal stem cells in a factory, or carnery. In the coming decades, in vitro biomass cultivation could enable the production of meat without the need to raise livestock.
Using an anticipatory life cycle analysis framework, the study described herein examines the environmental implications of this emerging technology and compares the results with published impacts of beef, pork, poultry, and another speculative analysis of cultured biomass.
While uncertainty ranges are large, the findings suggest that in vitro biomass cultivation could require smaller quantities of agricultural inputs and land than livestock; however, those benefits could come at the expense of more intensive energy use as biological functions such as digestion and nutrient circulation are replaced by industrial equivalents.
From this perspective, large-scale cultivation of in vitro meat and other bioengineered products could represent a new phase of industrialization with inherently complex and challenging trade-offs.”
As noted by Perls, “We’ve had the experience of watching the environmental impacts of some food products, and we really can’t afford to create more unsustainable food systems that take us in another wrong direction” — which is precisely what the fake meat industry is doing, and in more ways than one. Aside from the fact that it doesn’t appear to have any regenerative capabilities that would benefit the ecosystem, there’s also the issue of health effects.
Industrial Agriculture Needs Major Overhaul, but Eliminating Nature Is Not the Answer
Creating patented lab-grown meat products is not about feeding the world or eliminating animal suffering. It’s about dominating billionaires looking to put patents on the food system. While many view lab-created meat substitutes as the lesser of two evils when comparing it to conventional factory farmed meat that currently dominates the market, taking nature out of the equation altogether is not the answer, especially since holistic herd management is an integral part of the regenerative agriculture equation.
When animals are raised according to regenerative agriculture, a complete ecosystem is created, one that is both healing for the land and productive for the farmers who keep it. Eating meat is not synonymous with harming the environment; it’s industrial farming practices that inflict the damage. Some also believe eating meat means ripping out more forests so animals can graze, but I’m certainly not advocating for that.
U.S. cropland is currently dominated by a two-crop planting cycle of corn and soybeans, largely for animal feed. Like concentrated animal feeding operations, these monocrops are devastating the environment, and even though they’re plant foods, are part of the problem, not the solution.
Getting rid of these large swaths of corn and soy fields, which, if you’ve ever visited one, you’ll know are chemical-laden and largely devoid of life, is key, as is reverting them back to what they were before, namely grasslands for grazing animals.
Grasslands are key to fixing many environmental problems, and herbivores are a necessary part of this ecosystem. By mimicking the natural behavior of migratory herds of wild grazing animals — meaning allowing livestock to graze freely, and moving the herd around in specific patterns — farmers can support nature’s efforts to regenerate and thrive.
This kind of land management system promotes the reduction of atmospheric carbon dioxide (CO2) by sequestering it back into the soil where it can do a lot of good. Once in the earth, the CO2 can be safely stored for hundreds of years and adds to the soil’s fertility.
Lab-made meat substitutes do not contribute to the regeneration of our environment. In fact, by being more energy intensive, fake meats continue pushing environmental problems to the brink. If your main concerns are animal welfare and environmental sustainability, your best bet is to support and buy meats that are certified grass fed organic, raised and slaughtered under humane conditions.
The most dependable source is meat certified by the American Grassfed Association (AGA), which ensures animals were born and raised on American family farms, fed only grass and forage from weaning until harvest, have not been treated with hormones or antibiotics, and raised on pasture without confinement to feedlots. In the Midwest, the Kalona SuperNatural brand was the first dairy brand to become AGA-certified.
A quick note from our founder-
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In April, 2009, researchers stunned the medical community when they reported chronic inflammation as the root cause of several major diseases.
See, every year 610,000 people in the U.S. die of heart disease. Cancer claims another 584,000...stroke 130,000...Alzheimer's disease nearly 85,000 — and the list goes on.
Truth is, we now know... chronic inflammation is responsible for 7 out of the top 10 leading causes of death in the United States! Hundreds of studies and scientific reviews prove it.
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To begin, I apologize for the dark nature of today's email.
However I promise what you'll discover today will be completely worth it.
Imagine a rotting corpse draped over your body from head to toe...
...suffocating tissue, restricting blood flow, damaging joints and infecting your healthy cells.
Shockingly, that nightmare is a reality for most:
64% of women and 74% of men carry too much body fat according to the National Institutes of Health.
It's choking their organs, assaulting their metabolism and sucking their energy dry.
But here's the worst part:
For most, this bodyfat has become "calorie-resistant":
It's completely unaffected by even the strictest diets... and most intense exercises.
This zombie fat is essentially... "dead tissue".
That's important for those who have 10, 25 or 50 or more pounds to lose...
AND for those who aren't technically overweight, but have what's called "pocket obesity"...
...unsightly patches of fat that cling to specific places, like:
just above your hips, lower belly, where your butt and legs meet... and even arms, neck and face.
However, there's good news:
Obesity researchers have now discovered a "metabolic jumper cable":
It jolts dead bodyfat back to life.
This allows your metabolism to burn it as calories and re-energize your entire body.
First though, here's the #1 reason why bodyfat becomes calorie-resistant:
It lacks blood flow. This has 3 effects:
- Not enough oxygen or nutrients reach fat cells, so they become unresponsive..
- Released fat can't be sent to other tissues to be burned, so fat cells suck it back in...
- 3) Metabolic hormones carrying the "burn calories" message don't reach the fat cell...
All this means one thing:
Your body can't transform into energy, the 135,000+ of calories the average person stores as fat!
You become a metabolic zombie: NO energy to think. NO energy to move. NO energy to motivate.
Update: calorie-resistant bodyfat can be now removed...
The discovery of this "metabolic jumper cable" can now reverse this process:
- It wakes up un-responsive bodyfat with a powerful calorie-burning hormonal jolt....
- It pops open fat cells, sucks out the fat, sending it off before its yanked back in...
- It shuttles fat to your brain, heart, lungs, kidneys - even your bones - to be burned as energy.
Not only do those layers of "zombie fat" start coming off, but your entire body just works better.
Plus, as your whole body burns more calories, those patches of pocket obesity whittle away.
This "metabolic jumper cable" isn't any exercise, machine or pill.
It's a little-known, calorie-burning hormone we all have... just waiting for the right spark to come alive.
It's not thyroid, leptin, ghrelin, insulin, adiponectin, HGH or any other "fat loss" hormone you may know.
And on this next page, you'll find out precisely how to unleash its calorie-burning power:
PS - Studies show that not only can healthy levels of this powerful calorie-burning hormone devour bodyfat and fortify soft muscle, but it can also reduce your risk of diabetes by 53.7%, a heart attack by 83.3% and stroke by 51.4%. Here's more of the scientific proof...
I bet you can’t guess which muscle in your body is the #1 muscle that eliminates joint and back pain, anxiety and looking fat.
This “hidden survival muscle” in your body will boost your energy levels, immune system, sexual function, strength and athletic performance when unlocked.
If this “hidden” most powerful primal muscle is healthy, we are healthy.
d) Hip Flexors
Take the quiz above and see if you got the correct answer!
P.S. Make sure you check out the next page to get to know the 10 simple moves that will bring vitality back into your life!
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Is Bread Really the Staff of Life… or the Stuff of Disease?
For most us, there are few foods more comforting than bread.
Fluffy biscuits, crusty baguettes, flaky croissants… even a simple slice of toast topped with melted butter can taste like heaven.
And that smell… few scents are quite as pleasant as fresh bread baking in the oven.
But there is a lot of confusion as to where bread fits into a healthy diet.
The Bible practically commands followers to eat it: “Give us this day our daily bread…” The government put it at the base of the food pyramid. And for centuries, it has been called “the staff of life.”
Of course, there are some who disagree…
Well-known cardiologist, Dr. William Davis, calls wheat “the perfect chronic poison.”
And for a poison, we sure eat lots of it…
The average American consumes 55 pounds of wheat flour every year, making refined flour the #1 source of calories in the American Diet – a situation that nutrition expert Chris Kresser describes as, “a public health catastrophe.”
So, what is the truth about bread and wheat?
- Is it the perfect poison… or an essential daily food?
- Is “gluten-free” bread better for you than regular bread?
- And can you still eat bread… while maintaining a lean body and optimal health?
The answers to these questions may surprise you!
Be sure to read #5 – the biggest surprise of all!
Recently, Doctor of Naturopathy, weight-loss expert and best-selling Amazon author Liz Swann Miller, creator of the Red Smoothie Detox Factor, revealed 2 of the secrets to easy, steady weight loss. Secrets the big food corporations do their best to hide from us.
Secret #1: Enjoy real food. Don’t fall for the lie that you have to deprive yourself to lose weight.
Secret #2: stop eating out. You will automatically eat less without even noticing.
Then start detoxing your body with tasty, nourishing smoothies that are just as easy on your wallet as they are easy to make.
Because a single day of enjoying Liz’ smoothies demonstrated the radical power of her superfood-packed red smoothies to make me feel incredibly good.
Now prepare yourself for one of the biggest weight loss secrets there is. A secret that, when you use it properly, can transform your body and your health.
You probably know most of us eat too much processed food. What you may not know is that it’s full of toxic chemicals and substandard, dirt-cheap ingredients designed to make you eat more…and force you to gain weight.
Here’s how it works.
“That stuff is just a lot of calories your body can’t use,” Liz told me, “Some are poison. And all these foods are stripped of the anti-oxidants and anti-inflammatories that help your body detox. The result? Your body expends huge amounts of calories to eliminate some toxins—the rest, it stores in your fat to protect you. This is why most people are hungry all the time. They’re not getting energy they need.”
“So… what’s going on with me? Why am I losing weight but not going hungry?”
Liz paused, then dropped the bombshell.
Your body is designed to burn fat. You just have to let it.
“What? I thought we were designed to store fat?!?” We were Skyping and I was practically shouting. Then I heard Liz say…
What good is a fat reserve if you can’t burn it?
Liz continued: “You’re drinking smoothies packed with phytonutrients, anti-oxidants and anti-inflammatories that pull toxins out of you like a tractor beam. Allowing your body to burn those toxin-filled fat stores… and releasing tremendous amounts of stored energy.”
So that’s why I’m losing weight without going hungry.
Watch Liz’ free presentation. It’s packed with revolutionary weight loss information—information that works. Because it’s based on how nature.
Click the button only if you want to wear smaller clothes, breathe easier, move more freely and just plain feel better.
- Which calories help you lose weight…and which ones help you gain it…
- The “diet” foods…some of them vegetables…that lead to weight gain and diabetes…
- The “low-fat” foods that can dramatically increase your risk of cancer.
- And the superfoods that rescue your body from this assault by detoxing you…
Revitalizing your metabolism so you can Shed pounds as well as toxins, renew your body and reset your internal clock by up to 7 years.
Because until now, the Red Smoothie Detox Factor has been available only to Liz’ private clients. But now that she’s perfected it to work for almost everyone, almost every time, Liz is sharing it with rest of us so we can feel better and look better.
Get Red Smoothie Detox Factor before the price goes back up.
Because Liz offers a ridiculously good guarantee. You have 60 days to decide you love the Red Smoothie Detox Factor. If you don’t love it—for any reason, or even no reason at all —Liz will refund your money. 100%. No questions asked.
Sponsored Health Resources
In the years that I've been working on this website project I've come across some amazing resources by some very special people. I'd like to share them with you here.
NOTE: I update these links often so please check back to see what's new!
1) Everyone knows green smoothies are healthy right? Have you heard of a “red” smoothie? If not, check out this story…
2) Forget what you've read about 10-day lemonade cleanses, 7-day detoxes with green juices and Gwyneth's gruel. All you need to do, and this is perfect for Saturday or or anytime really, is a simple 1-day cleanse.
3) This “hidden survival muscle” in your body will boost your energy levels, immune system, sexual function, strength and athletic performance when unlocked.
4) I thought it was virtually impossible for a website to be able to tell me anything even a little bit insightful after only submitting my name and date of birth... I was wrong!
5) Turmeric is amazing. The problem is - It's hard to absorb!
6) Wonder why your stomach still sticks out even though you're hammering the core exercises every day? It's a common myth that bulging belly is due to weak abdominal muscles.
7) Even if you're the most active of athletes, you may still suffer from tight hip flexors due to the amount of time you spend each day planted to a chair.
Enjoy! Let me know how these work out for you. And if you run across anything I've missed please let me know.