Several months ago I watched an impressive video, featuring Robert Lustig, bout the dangers of sugar. In the synchronistic style of the universe to which I’m accustomed, my friend Brad later mentioned a book he thought I’d enjoy called Fat Chance. I looked up the book on Amazon and discovered it was written by Robert Lustig. What a great read!
Lustig draws us in early by naming what we see all around us: More than half of all American adults are now overweight or obese. And, worldwide, 30 percent more people are obese than malnourished. So obesity—and non-communicable diseases related to obesity—are now bigger global health problems than hunger or infectious diseases. And that represents a significant paradigm shift. Continue reading →
Bill McKibben spoke at the Food Revolution Summit, hosted by John and Ocean Robbins.
By Scott Mielke
At the Food Revolution Summit this week, author and environmental activist Bill McKibben dramatically framed the effects of global climate change—resulting in part from industrial food production. He said the species-extinction rates that the world is now witnessing have happened before in the Earths’ history—only when the planet was hit by an asteroid.
“In this case, of course, the asteroid is us,” McKibben said. “And the frustrating part is we don’t need to do it. We know much of what we need to know to avert this. We are just not doing it because it is in the strong financial interest of a small group of human beings to keep us in our present course.” Continue reading →
Many thanks to writer Tessa Stuart, photographer Chip Scheuer and the Santa Cruz Weekly for this very cool article about yours truly, which ran on the cover of last week’s issue under the headline: “The Healthiest Guy in Santa Cruz.”
Here’s a glimpse:
“Mueller says two shifts have fundamentally altered the way humans eat. First was the agricultural revolution, when humans settled down and began cultivating grains and other crops. The second was just in the last few decades. “We started eating vegetable oil and feeding our animals corn and soy—things they didn’t evolve eating.
“’Those were fundamental changes in our diet, and guess what’s been happening since then?’ Mueller asks. ‘People are fatter than ever. Cancer is more common than ever, heart disease.’
“If we want to eat like our ancestors, Mueller says, we ought to be filling our shopping carts with leafy greens, high–quality meats, natural eggs and sources of probiotics like kefir and kombucha. And, he adds, ‘There are key things we should not be eating—like sugar and grains and vegetable oils.‘”