229: Lab to table

Wise Traditions

Weston A. Price Foundation

Wellness, Health & Fitness, Alternative Health, Nutrition, Diet, Health

4.7 • 2.2K Ratings

🗓️ 24 February 2020

⏱️ 40 minutes

🔗️ Recording | iTunes | RSS

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Summary

Ingredients like "natural flavorings & colorings" and "rosemary extract" sound benign...until you dig deeper and find out how these terms misrepresent the ingredients that are actually in our food. Today, nutritionist Cyndi O'Meara of Changing Habits, and author of "Lab to Table," peels back food labels, revealing the dark underbelly of the food industry: how our health is being sacrificed for profit.

Cyndi defines terms and explains how we're in a new age of biotechnology that allows chemists to genetically modify micro-organisms (not just crops) and insert them into our food. And then said micro-organisms are labeled with familiar names like "citric acid."

Cyndi discusses questionable ingredients in synthetic meats and foods labeled "natural." And she also offers suggestions for how to avoid becoming lab rats in this grand experiment. The first step is to take our health into our own hands. This includes buying local food, from trusted farmers, and getting back into the kitchen, making meals out of single-ingredient foods.

Visit Cyndi's website: changinghabits.com.au

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Transcript

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0:00.0	We've got everything from natural flavours to natural colours.
0:04.0	There's nothing natural about a natural flavour or a natural colour.
0:07.0	There's no terminology or there's no guidelines or standards for the word natural. So you may read natural
0:15.2	and you think, oh, it's natural, I can have that, that's fine. Or you might read
0:18.7	natural color, but natural color has propelling glyco in it, polysorbate 80, and all these chemicals that if you saw them on your ingredient list, you'd go, well, I'm not touching that, you know, propelling glycole is part of antifreeze and polys
0:33.4	polys have been shown to cause health issues in mice. So it's an absolute mindfield
0:38.5	and that's why I'm into exactly what Natasha Campbell McBride says is we need to get back into the
0:44.4	kitchen to feed and nourish our families to heal this nation whether it be
0:48.2	Australia the US the UK or Europe or South Africa or wherever we are, even in Samoa at the moment.
0:54.0	We need to buy single ingredients and then have a fridge full of beautiful fruits and vegetables
1:01.0	and meats and foods that and cheeses and
1:04.3	things like that and then in our pantry our nuts and our seeds and our grains and
1:08.4	we need to get back into that kitchen and feed our family with single ingredient foods that we can combine together to make stunning foods,
1:17.4	which is what nourishing traditions is all about. And from the Weston A Price Foundation, welcome to the Wise Traditions
1:29.7	podcast for Wise Traditions in Food, farming, and the healing arts.
1:34.0	We are your source for scientific knowledge and our guest is Cindy O'Mira.
1:51.6	Cindy is
1:53.4	and influential nutritionist who is changing the dietary and lifestyle
1:57.4	habits of countless people worldwide.
1:59.9	Cindy is the founder of changing habits and its Nutrition Academy which offers a plethora of programs and products to educate and improve health and vitality.
2:09.4	She is also the director of the 2017 documentary What's With Wheat.
2:14.0	And she is the author of Lab to Table.
	...

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