In recent years, a body of research has shown that beneficial microbes play a critical role in how our bodies work. And it turns out there’s a lot of communication between our gut and our brain.
Organic farmers say they need crop varieties that were bred specifically for conditions on their farms. Clif Bar & Company decided to back their cause with up to $10 million in grants.
In a New York Times article a few months back, our local sustainable food system advocate-rockstar, Michael Pollan wrote about his journey in learning about how the microbial organisms in our intestines impact our overall feeling of health – or not. With references to the crowd-sourced American Gut Project and other research activities afoot in our land, Pollan links food’s nutrition content to our digestive systems so we can ponder our next meal from a new vantage point.
Scientists are trying to predict what might happen if genetically modified salmon escaped growth facilities. It’s a scenario often raised by critics who don’t want the FDA to approve sale of the fish.
The White House has ordered a review of the government’s system for regulating products of biotechnology, including genetically modified crops. That system has been controversial from the start.
More of us are asking for grass-fed beef at the meat counters and restaurants. With few or no consistent regulations in place, ranching operations and labels vary and consumers are left to trust what marketers tell us. If that is of concern to you, follow the Source link…
"SLOW FOOD unites the pleasure of food with responsibility, sustainability and harmony with nature."
- Carlo Petrini, Slow Food International
Founder and President