Would consumers be healthier with fewer dollar stores?  While the plethora of expanding bargain chains across the country offer fewer nutrient-dense choices than other food retailers, Dr. Sean Cash, an economist on faculty at the Friedman School of Nutrition Science and Policy at Tufts University, where he chairs the Division of Agriculture, Food and Environment, says that some consumers benefit from having a dollar store nearby.  

“It's not necessarily the case that all consumers would be better off, or have healthier diets, if they had fewer dollar stores near them. The reality is more complicated: Dollar stores may make it harder for grocery stores to stay open in some areas, but in other places they are providing services where other retailers would not be operating regardless. And the people who rely most on dollar stores are generally very satisfied with them -- and as our research shows, may even be using the foods offered at dollar stores to free up funds that help them buy healthier items elsewhere,” says Cash.

Dr. Cash advises dietitians to clarify WHERE their patients are shopping before making purchase recommendations and warms against hypervigilance in nutritionism, or focusing excessively on the nutritional value of foods. With this tendency toward hypervigilance, Dr. Cash explains, online shopping for grocery items presents a unique decision-making process that may result in making less nutritious choices.

For more information on Dr. Cash and his work, visit him on LinkedIn [https://www.linkedin.com/in/sean-cash-b5549a11/] and X [http://seanbcash].

Do dollar stores help meet dietary needs? Episode 132

Algorithms.  Shortened attention spans.  Competition from uncredentialed influencers.  In communicating science, even the best in the industry may occasionally fall prey to the siren song of sensationalism in an effort to deliver evidence-based information.

Dr. Jess Steier, creator of Unbiased Science, emphasizes the importance of nuance in science communication and resisting the urge to make absolute statements, as very few things in the world are black and white.  

However, Dr. Steier notes that this is a challenge on social media. She has learned that communicating science in social media requires a balance between sharing credible nuance and capturing people’s attention. She's found that her more recent posts, which have a different tone and contain more nuance, are less popular because they don’t elicit the same emotional response as her past posts. However, she feels strongly about upholding scientific integrity while still communicating empathetically. She also recognizes that the algorithm rewards more absolutist views.

She highlights that meeting people where they are is crucial to communicating science effectively, but how do RDs handle subjects such as genetic modification, CRISPR, and pesticides when other supposedly science-based professional groups spread misinformation?  

Listen in for Dr. Steier's insights and how she personally shops for herself and her family. Follow Dr. Steier at unbiasedscipod.com

Facebook:  facebook.com/unbiasedscipod

Instagram: instagram.com/unbiasedscipod

Twitter/X: x.com/unbiasedscipod

 

 

Science & sensationalism on the food plate

The gluten-free market is valued at over two billion dollars. Yet the question remains...do so many people really need to avoid this protein?

Heidi Wells, a dietitian by day and farmer by night, and her farming husband Byron - are proud owners of Lucky W Dairy in Kansas. They grow crops, including wheat, for both feed and human consumption. 

The myths surrounding this mainstay crop are plentiful - from questions to how it’s grown to whether or not it should be avoided altogether: Is it doused in Roundup?  Does its consumption elicit an inflammatory response?  Would organic wheat be a more nutrient-dense option, given the choice?

In addition to clearing up all of the above, Byron discusses their wheat cultivation practices, which involve conventional tillage methods. He highlights the importance of selecting wheat varieties with high protein content and using products like fungicides to maintain plant health. The process includes addressing nitrogen needs, managing weed pressure, monitoring insects, and applying fungicides to protect crop quality.

Heidi explains that while there are cases where gluten must be avoided, such as in celiac disease, the general population’s fear of gluten may not always be justified. Heidi emphasized the importance of educating people about the actual impact of gluten on health and highlighted the commercialization of gluten-free products for those who may not necessarily need them. 

Listen in for all of this plus the Wells’ guidance on helping consumers navigate nutrition noise. 

 

The gluten lie: Episode 130

Dr. Andrea Love on milk safety, food anxiety & chemophobia

Ever since fragments of the H5N1 virus (also known as avian influenza or HPAI) were detected in milk, the safety of our dairy supply has come into question, with some wondering if they should forego dairy in favor of alternatives, and others gravitating toward raw milk.

In this episode of the Food Bullying podcast, Dr. Andrea Love brings some insight into the nature of viruses, the history of pasteurization, and – long story short, why you can still feel good about pouring yourself a glass of milk. She talks through the specific testing measures in milk and dairy products around bird flu, also known as bovine influenza A virus (BIAV) in cattle. 

Dr. Love is a biomedical scientist and award-winning science communicator with a PhD in Microbiology and Immunology with over a decade and a half of experience in basic sciences, translational medicine, and clinical research. Outside of her full-time career in life science biotechnology, she has a passion for helping the public and healthcare professionals understand complex science topics to navigate the world better.

She is the Founder of ImmunoLogic, a science education organization that aims to improve science literacy, the Executive Director of the American Lyme Disease Foundation, and a contributing author for numerous science and health organizations.

While the conversation focuses largely on H5N1 and dairy products, Dr. Love also touches on the impact of social media on orthorexia, the parallels between orthorexia and chemophobia, and how she wishes the general public had a better understanding of hazard vs. risk (which she reviews in detail on this episode).  

Learn more about Dr. Love and her work at immunologic.org [http://immunologic.org/].

You can also find her on Facebook [http://facebook.com/dr.andrealove], Instagram [http://instagram.com/dr.andrealove], Threads [http://threads.net/@dr.andrealove], and X [http://twitter.com/dr_andrealove].

Dairy safety and cognitive dissonance

Are seed oils poison?  Is it worth purchasing produce if it’s not organic?  Are the Dietary Guidelines for Americans actually killing us? Today's guest has a unique perspective for dietitians and everyone interested in food.

These are just a few of the questions Michele and Nicole pose to Dr. Adrian Chavez, who earned his PhD in nutrition and health promotion from Arizona State University.  His own personal health journey began as a child experiencing asthma and severe allergies, the treatment of which left him with digestive issues that he learned to resolve with improvements to his nutrition. 

As host of the Nutrition Science Podcast, Dr. Chavez helps listeners cut through the nutrition noise so they can make informed decisions on how to feed themselves and their families.  He has also guided thousands of patients through courses, group programs, and 1:1 counseling, with a focus on high cholesterol, diabetes, autoimmune disease, IBS, and IBD.  

Known for his direct approach and willingness to take uncredentialed wellness influencers to task, Dr. Chavez has amassed tens of thousands of followers on social media.  While he doesn’t have a hand in agriculture, Dr. Chavez has one request of the people who grow our food: listen in to find out what it is.

Follow Dr. Chavez on Instagram [https://www.instagram.com/dr.adrian.chavez/?hl=en]

Visit his website https://www.dradrianchavez.com/

Tune in to the Nutrition Science Podcast [https://yournutritionprescription.libsyn.com/]

Cutting through the nutrition science noise: Episode 128

When dietitians are offered a seat at the table of commodity boards, food brands, and non-profit associations, there are benefits for all involved - including the consumer.

But what’s the emotional price tag the dietitian must pay when partnerships are erroneously scrutinized for all the world to see? Is the discussion more nuanced than recent articles would you to believe?

Cara Harbstreet [https://streetsmartnutrition.com/], MS, RD, LD, and owner of Street Smart Nutrition, is a fierce advocate for fearlessly nourishing meals, and she uses a weight-inclusive approach in her work in private practice and nutrition communications. Working with many industry partners, Cara emphasizes that her primary goal as a registered dietitian is to share nutrition information and knowledge with as many people as possible. 

Being able to go on farm tours and partake in other immersive agricultural experiences has allowed her to do just that - and to be well-versed in where our food comes from and how it’s grown.  Through these experiences, Cara has built a network of industry and food science experts on whom she can rely for further insights as issues arise in our food system and mis and disinformation continue to proliferate on social media.

While Cara emphasizes the potential for bias to increase when compensation is introduced to industry partnerships, she also notes that there is an inherent degree of bias in ALL partnerships, and that having a strong litmus test of who you’re willing to go to the mat for and defend publicly should a partnership come under scrutiny can help guide dietitians in choosing industry and brand partners.  Moreover, Cara believes that there are many ways in which dietitians can make money and that they should be compensated for their work - regardless of the implicit media message suggesting that they should be limited in their career choices.

As she often highlights processed foods in recipes and on social media, Cara points out that the degree of processing a food goes through is not an indicator of its health or nourishing value.  Listen in for her insights on how the role of processed foods has evolved over the past half century, and for her personal standards when it comes to grocery shopping.

Find Cara on all social media platforms @streetsmart.rd [http://streetsmart.rd] and visit streetsmartnutrition.com  [https://streetsmartnutrition.com/]

 

What the Washington Post got wrong about dietitians: Episode127

“The biggest misconception about farming in the dietetic world is that GMOs are bad for the environment and human consumption - and that farmers are financially well-off.” 

Wendy Yeager is a fourth-generation farmer who, with her husband Jamie, owns and operates Bell Place Farm, a diversified row crop operation.  They grow peanuts, cotton, sorghum, soybeans, and wheat managed through crop rotation over 1100 acres in west central Alabama (the heart of the Blackbelt).

Given the rise in prices of multiple inputs including fertilizer, herbicides, insecticides, and diesel fuel, the Yeagers are more conscientious than ever in planning before planting. And while no-till farming and GPS technology have helped transform day-to-day business, the uncertainty of mother nature (such as threats of severe drought) still creates a sense of uncertainty and hurts a farmer’s mental health. 

Wendy outlines how the costs of farming, specifically putting a crop in the ground, are increasing each year. She highlighs that while people may perceive farmers as rolling in money, the reality is that margins are getting tighter, making it harder to stay profitable. Wendy explained that expenses such as fertilizer, herbicides, insecticides, and diesel fuel are rising, impacting the financial sustainability of their family farm. 

Wendy describes how farming practices have evolved over the last 30 years, particularly in terms of trips across the field. She contrasted traditional methods, where multiple trips were made for tilling, spraying, and other tasks, with their current approach at Bell Place Farm. She explains their operation now primarily practices no-till farming, planting directly into crop residue without tilling the ground. By utilizing GPS technology, they can plant precisely, reducing field compaction and erosion. This shift has led to fewer trips across the field, cutting down on fuel consumption, equipment wear, and benefiting both cost savings and environmental protection.

While the term “genetic modification” often carries a negative connotation, Yeager explains the reality for farmers: genetically modified plants help with disease resistance and reduce the application of herbicides, allowing for more efficient farming practices.  She stresses that, as a farmer, she prioritizes the health of the land and would confidently consume and feed her family the crops grown on her farm.  

Wendy talks candidly about the financial stress in farming. She highlighted that while outsiders might assume farmers are financially well-off, the reality is that farming margins are becoming tighter. Wendy explained the rising costs of inputs like fertilizer, herbicides, insecticides, and diesel fuel, which impact the profitability of farming operations. She also mentioned the challenges of predicting yields and ensuring that the crop's financial returns cover the initial investment costs. Additionally, Wendy shared the mental strain caused by factors like severe droughts, which can significantly impact a farmer's confidence and outlook for the future.

Listen in as Yeager shares her journey to becoming a respected female farmer in a largely male-dominated industry and how she balances and has confidence in her own food choices.

Visit Bell Place Farm on Facebook [https://www.facebook.com/p/Bell-Place-Farm-LLC-100070797135706/] and follow Yeager [https://www.instagram.com/wsyeager/?hl=en] on Instagram.

Southern belles, soil health, & sustainability: Episode 126

“If a food is free from something, then it must be healthy, right?”

Dr. Brett Carver, a wheat breeder and researcher at Oklahoma State University for nearly 40 years, has found himself spending more time defending the plant to which he’s devoted his career in recent years.

“A huge chunk of our population, based on easy-to-find survey data, makes dietary choices AWAY from gluten (wheat). That's about 9-12% of us, and millennials and Gen Z's lead the way. About 1 in 5 persons will reduce or eliminate gluten from their diet because they believe this to be a healthier option,” says Carver.

But is this trend warranted?  For those who are diagnosed with Celiac disease, avoidance of gluten, the protein found in wheat, is a non-negotiable.  But for those of us without Celiac or non-Celiac wheat sensitivities, following a gluten-free (and therefore wheat-free) diet is likely unnecessary.  

Getting to the “heart of the kernel,” Dr. Carver shares insights on why what doesn’t easily undergo genetic engineering (reminde: there are no GMO wheat varieties), how wheat has and hasn’t changed over the last century, and the role of FODMAPS in his work.

According to Dr. Brett Carver, one of the major misconceptions around wheat is related to its origin. Many people make assumptions about the healthiness or unhealthiness of wheat based on where they think it comes from. Another misconception revolves around the changes that have occurred in wheat over the last century. Dr. Carver mentions that wheat breeding has been ongoing since the 1920s, and there is a need to understand the advancements and improvements that have been made in wheat varieties. 

There is no GMO wheat in the U.S. market. Carver mentioned that wheat does not easily undergo genetic modification (GMO) due to its biology. However, he mentioned that the science of gene editing is highly developed and may become a prominent technique in wheat breeding. 

Brett also outlined how DNA sequencing has revolutionized wheat breeding. With the ability to select based on DNA sequence, breeders can now make more accurate and efficient selections for desired traits, such as disease resistance or gluten quality. This advancement allows breeders to bypass the need for certain traits to be physically present and instead select based on the DNA sequence itself. This has greatly accelerated breeding progress and has the potential to improve wheat varieties in terms of both quality and disease resistance.

There is a misconception that gluten in wheat has changed over the last century. He mentioned that the composition and protein of wheat have not significantly changed. Claims made in books like "Wheat Belly" about the varieties being produced and the food derived from them are not accurate. Dr. Carver conducted his own research to counter these claims and found that the perception of wheat has changed, but the reality is that wheat breeding programs have been focused on developing varieties that meet consumer demands. 

The exact cause of non-celiac wheat sensitivity is still being researched and is not fully understood. However, Dr. Brett Carver mentioned a few factors that could potentially contribute to this sensitivity. One possibility is sensitivity to gluten itself, specifically the gluten that naturally occurs in wheat varieties. Another factor that Carver mentioned is the presence of certain carbohydrates called FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) in wheat, which can trigger symptoms of irritable bowel syndrome (IBS) in some individuals. Additionally, there are proteins called amylase trypsin inhibitors (ATIs) found in wheat that have been associated with sensitivity. Further research is needed to fully understand the causes and mechanisms behi

The heart of the wheat kernel: Episode 125

Rich in vitamin C and flavonoids, many citrus varieties have earned their place on our breakfast tables, squeezed into our water (and cocktails), and in our favorite American recipes.  There is both art and science in growing citrus that is in demand as part of our nutrition. Citrus farmers continually met consumer demand for new flavors (think blood oranges), increased eye appeal (Cara Caras come to mind), and ease of use (seedless lemons). 

Amid so much innovation, the unfortunate reality is that citrus is at risk. In this episode of the Food Bullying podcast, Casey Creamer, president of California Citrus Mutual, explains how citrus greening. The disease (also known as Huanglongbing), is a significant concern for the three central citrus-producing states: California, Florida, and Texas.

Casey discusses the efforts being made in California to identify and remove infected trees to prevent the disease from spreading. One of the key steps is controlling the Asian citrus psyllid, the insect that transmits the disease. The state has a surveillance and trapping program to identify the presence of the psyllid and take proactive measures to contain it. Infected trees are immediately removed to eliminate the disease reservoir. California is also advocating for a national citrus breeding program to develop resistant varieties.

 He also notes that Florida faces more challenges in controlling the spread of the disease due to its climate. Casey emphasizes the importance of proactive measures, such as controlling the psyllid population and removing infected trees, to protect the citrus industry from the devastating effects of citrus greening.

While growers are taking great pains to prevent citrus greening, Casey explains that they’re also utilizing multiple strategies to help make their operations environmentally sustainable.  One approach is drip irrigation and sprinkler technology, which reduces water consumption during crop growth. They have also adopted a holistic approach to water management, focusing on groundwater recharge during wet years to ensure water availability in drier periods.

Additionally, growers have embraced integrated pest management techniques, utilizing biologicals and beneficial insects to minimize pesticide use. Efforts to manage water quality and reduce nitrate nitrogen usage have also been implemented. The citrus industry in California has been proactive in protecting pollinators, working in partnership with beekeepers to support healthy bee populations.

Growers use pesticides, integrated pest management, and biologicals to effectively manage pests and ensure the quality of their citrus crops. Pesticides are used when necessary to control pests that can damage the fruit or affect its external quality. Integrated pest management (IPM) is a comprehensive approach that combines various strategies to minimize pest populations, including the use of beneficial insects, crop rotation, and monitoring techniques. IPM aims to reduce reliance on pesticides and promote sustainable pest control practices.

Biologicals, such as beneficial insects, are natural enemies of pests and can be used as a part of IPM to target specific pests while minimizing harm to beneficial organisms and the environment. These practices help growers maintain high-quality fruit while minimizing the impact on the ecosystem.

These sustainability practices contribute to California's overall environmental stewardship of citrus - whether you are enjoying the nutrition of oranges, orange juice, or lemons. For more on California Citrus Mutual, visit https://www.cacitrusmutual.com [https://www.cacitrusmutual.com/]

The art & science of farming citrus: Episode 124

“The biggest misconception about my work is that agriculture companies place pesticides or biotech products on the market without testing them for safety. The fact is that agriculture is one of the most strictly regulated and thoroughly investigated industries in the world. Agriculture companies must strictly follow local and international regulatory guidelines and conduct hundreds of safety studies before launching a product.

When a consumer has safety questions about pesticide residues or GMOs in their food, I hope all dietitians are well-equipped with knowledge about the agriculture regulatory processes, and help consumers make evidence-based food decisions.”

Dr. Meng Wang is the Transparency Lead at Bayer Crop Science. She makes the safety data of their products available and understandable to the public. On a personal note, food is her love language and she loves talking about food!  Wang puts this passion to use in creating artisan macarons, which Michele reports they taste as good as they look.

Meng discussed the importance of transparency in making product safety data available to the public. She mentioned that about five years ago, they realized the public's interest in knowing if their food is safe and understanding how it's produced. As part of the transparency program, they decided to make safety data more accessible to the general public.

Bringing a new chemistry, such as a pesticide, to market typically takes around 11 years and costs approximately $300 million. This lengthy process involves conducting rigorous safety studies to ensure the product's safety for humans, animals, and the environment when used as directed.

Researching and approving a new genetically modified (GM) crop product takes approximately 16 years on average. This process involves extensive development and testing to ensure the product's safety, efficacy, and compliance with regulatory standards. The cost of bringing a GM crop to market is around $150 million. It's important to note that these timelines and costs may vary depending on the specific product and regulatory requirements.

Bayer Crop Science Crop Science creates new pesticides and genetically modified (GM)/bioengineered products to address the challenges faced by farmers – and to contribute to food security, sustainability, and productivity.

A growing global population brings a need to increase agricultural productivity, while also taking care of the environment. Bayer Crop Science Crop Science listens to the needs of farmers and develops products that can help them be more productive and address food security concerns. The development of new products involves significant investment and rigorous safety testing to ensure they are safe for humans, animals, and the environment. The goal is to provide innovative solutions that benefit farmers and contribute to a more sustainable and secure food supply.

 

Transparency, as explained by Meng, refers to the practice of making safety data and information about agriculture products available to the general public. In the past, safety data was primarily shared with regulatory authorities for approval purposes. However, with increasing public interest in understanding the safety and origins of their food, Bayer Crop Science recognized the importance of transparency. They believe that transparency allows consumers to make informed decisions and builds trust in the agricultural industry. By making safety data more accessible, Bayer Crop Science aims to address public concerns, promote understanding, and foster a more transparent and open dialogue about their products.

Transformational leadership, according to Dr. Meng Wang, involves inspiring and empowering people to reach their full potential. She believes in creating a culture where employees are motivated and encouraged to

Big bad agriculture:  a transparent look at their science & safety

Firsthand perspective from farmers about how food is grown. Author Michele Payn & RDN Nicole Rodriguez arm the dietitian community with the REAL stories of agriculture and empower RDNs to help others feel more confident in their food choice, with tips about how people are bullied about nutrition. Michele & Nicole know nutrition experts are hungry for connection with those who grow, raise, and produce food. This Food Bullying podcast brings together voices from the agrifood sector to help you better understand the food you're so passionate about.

Food Bullying Podcast