Your Food, Your Choice Guy Dauncey

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Why Your Body Wants You to Eat Organic FoodSpeech to Toronto Organic Conference, February 2012

Transcript of Your Food, Your Choice Guy Dauncey

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Guy Dauncey, February 2012

www.earthfuture.comGuy Dauncey 2011www.earthfuture.com

The Universe took 13 billion years to create the miracle that is youFor 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 foodGuy Dauncey 2011www.earthfuture.com 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 foodGuy Dauncey 2011www.earthfuture.com

Weve come a long way from this.8Guy Dauncey 2011www.earthfuture.com

To this

9Guy Dauncey 2011www.earthfuture.com but10Guy Dauncey 2011www.earthfuture.com

Smithore Dreamstime.comWeve also come to this11Guy Dauncey 2011www.earthfuture.com

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Guy Dauncey 2011www.earthfuture.com

Guy Dauncey 2011www.earthfuture.com

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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

NITROGENPHOSPORUSPOTASH

ConventionalOrganic.

50% less iron50% less calcium50% less sodium50% less copper50% less magnesium50% less seleniumSince the 1940s & 1950s, the mineral content of non-organic food has fallen dramaticallyMeat / cheese: 50% less ironBroccoli: 63% less calciumPotatoes: 100% less vitamin ANon-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 thiamineSource: 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 metabolitesto defend themselves.

When plants are sprayed against pests and fungi, they have no need to defend themselves.

Since they are never attacked, they dont 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 acidProfessor Gerry Potter Professor of Medicinal Chemistry, De Montfort University, LeicesterMember 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 growngreen 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

50Prevent Cancer Now

To eliminate the preventable causes of cancer.

www.preventcancernow.ca

Cancer in the Developed World1900: 1 in 251925: 1 in 101960: 1 in 42000: 1 in 3

By Samoila Iuliana, age 9, RomaniaThere is a sickness in our worldOverall cancer incidence, 1975 to 2000

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

Bob Hunter, RIP

Georgiana Phelan, RIPChildhood cancer, 1975 - 2002

USA: + 1% a yearEurope: + 1% a yearCanada: Almost + 1% a year

Mandy Green, RIP

Cholette Chuda, RIP

If theres a war on cancer, were not winning itWhat 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 exerciseOther food factors:Processed foodsBGH in milkSugar and alcoholSmoked meatsNon-organic foodPesticides

Personal and dietary factorsSmokingSun tanningAbsence of UV light (Vit.D)ObesityLack of regular exerciseOther food factors:Processed foodsBGH in milkSugar and alcoholSmoked meatsNon-organic foodPesticidesWorkplace exposureSolventsHeavy metalsDiesel fuelBenzeneAsbestos +++

Personal and dietary factorsSmokingSun tanningAbsence of UV light (Vit.D)ObesityLack of regular exerciseOther food factorsProcessed foodsBGH in milkSugar and alcoholSmoked meatsNon-organic foodPesticidesWorkplace exposureSolventsHeavy metalsDiesel fuelBenzeneAsbestos +++RadiationSolar UVIonizing radiationEMF radiationRadiation from nuclear

Personal and dietary factorsSmokingSun tanningAbsence of UV light (Vit.D)ObesityLack of regular exerciseOther food factorsProcessed foodsBGH in milkSugar and alcoholSmoked meatsNon-organic foodPesticidesWorkplace exposureSolventsHeavy metalsDiesel fuelBenzeneAsbestos +++RadiationSolar UVIonizing radiationEMF radiationRadiation from nuclear Air pollutionSecond hand smokeBenzeneDieselAsbestosIndoor air pollutantsCoal-fired power

Personal and dietary factorsSmokingSun tanningAbsence of UV light (Vit.D)ObesityLack of regular exerciseOther food factorsProcessed foodsBGH in milkSugar and alcoholSmoked meatsNon-organic foodPesticidesWorkplace exposureSolventsHeavy metalsDiesel fuelBenzeneAsbestos +++RadiationSolar UVIonizing radiationEMF radiationRadiation from nuclear Air pollutionSecond hand smokeBenzeneDieselAsbestosIndoor air pollutantsCoal-fired powerWater pollutionChlorine by-productsIndustrial chemicalsPesticide residuesFluorideHormone disruptors

Personal and dietary factorsSmokingSun tanningAbsence of UV light (Vit.D)ObesityLack of regular exerciseOther food factorsProcessed foodsBGH in milkSugar and alcoholSmoked meatsNon-organic foodPesticidesWorkplace exposureSolventsHeavy metalsDiesel fuelBenzeneAsbestos +++RadiationSolar UVIonizing radiationEMF radiationRadiation from nuclear Air pollutionSecond hand smokeBenzeneDieselAsbestosIndoor air pollutantsCoal-fired powerWater pollutionChlorine by-productsIndustrial chemicalsPesticide residuesFluorideHormone disruptorsToxic productsCosmeticsFire retardantsSolventsNon-stick agentsCleaning productsBuilding productsPlasticizersSome drugsHormone replacement therapySome surgical implants

Personal and dietary factorsSmokingSun tanningAbsence of UV light (Vit.D)ObesityLack of regular exerciseOther food factorsProcessed foodsBGH in milkSugar and alcoholSmoked meatsNon-organic foodPesticidesWorkplace exposureSolventsHeavy metalsDiesel fuelBenzeneAsbestos +++RadiationSolar UVIonizing radiationEMF radiationRadiation from nuclear Air pollutionSecond hand smokeBenzeneDieselAsbestosIndoor air pollutantsCoal-fired powerWater pollutionChlorine by-productsIndustrial chemicalsPesticide residuesFluorideHormone disruptorsToxic productsCosmeticsFire retardantsSolventsNon-stick agentsCleaning productsBuilding productsPlasticizersSome drugsHormone replacement therapySome surgical implantsNatural carcinogensRadon gasFungal aflotoxins in food

Personal and dietary factorsSmokingSun tanningAbsence of UV light (Vit.D)ObesityLack of regular exerciseOther food factorsProcessed foodsBGH in milkSugar and alcoholSmoked meatsNon-organic foodPesticidesWorkplace exposureSolventsHeavy metalsDiesel fuelBenzeneAsbestos +++RadiationSolar UVIonizing radiationEMF radiationRadiation from nuclear Air pollutionSecond hand smokeBenzeneDieselAsbestosIndoor air pollutantsCoal-fired powerWater pollutionChlorine by-productsIndustrial chemicalsPesticide residuesFluorideHormone disruptorsToxic productsCosmeticsFire retardantsSolventsNon-stick agentsCleaning productsBuilding productsPlasticizersSome drugsHormone replacement therapySome surgical implantsNatural carcinogensRadon gasFungal aflotoxins in foodInfectious agentsHepatitis B & CHIVHuman Papilloma virus

Personal and dietary factorsSmokingSun tanningAbsence of UV light (Vit.D)ObesityL