Chemicals, creepy crawlies and crops: how safe is your food? Episode 52

07/20/20 • 25 min

Agronomist Kevin Hoyer joins the podcast to talk about his experience helping farmers diagnose and treat their plants and soil as well as traveling the world looking at food production in other countries. As a "doctor for crops," he says “you can be thankful and trust that the products you buy are at the highest level of safety possible. America carries the highest standards found anywhere in the world.”

Kevin Hoyer and his wife Jody own and operate a family farm nestled in the bluffs of west central Wisconsin, not far off the Mississippi River. They grow soybeans, corn along with small grains to use as cover crops. They both also work off the farm, Jody as a quality control specialist for a local dairy processor, while Kevin works as an agronomist and crop advisor at a local ag retailer.

Key points:

An agronomist is like a doctor for crops

trained in plant and soil health.
focused on safe and abundant food that is as sustainable and environmentally-friendly as possible.
works directly with farmers.
- soil tests
- plant health analysis
- advising farmers

Why do farmers use chemicals?

the chemicals are plant-protectants designed to protect or reduce stress on the crop.
- similar to using sunscreen to protect our skin.
- like taking an aspirin for a headache.
weeds rob water and nutrients from crops
many compounds used are found in nature in plants or soil
- plants have natural pesticidal activity to ward off pests.
- alfalfa evolved to grow longer hairs on the stem to ward off aphids.

Why is understanding agriculture in other parts of the world important?

get outside your comfort zone
understand other consumers and their concerns - there are commonalities.
- farmers want to grow crops with as little fertilizer or pesticides to maximize production.
- consumers want to feel comfortable that food was grown and processed with care an safely.
other countries do things we don’t do anymore.
new practices reduce negative impact.
America has the highest standards for food safety and quality.

Tips to overcome Food Bullying:

Remember all of our food has to go through the same safety standards whether it is labeled sustainable, organic, conventional - they must meet the same levels of quality and safety.
Look out for claims that seem outrageous. Trust that your food is safe.
If you have questions, ask a farmer - we don’t have anything to hide.

Links:

Kevin Hoyer Facebook: https://www.facebook.com/Hoyer-Farms-138987533112713/

Food Bullying Podcast’s Facebook Page: https://www.facebook.com/foodbullyingpodcast

Food Bullying: How to Avoid Michele Payn: http://foodbullying.com

Embrace Your Heart with Eliz Greene: http://www.embraceyourheart.com/

Key points:

An agronomist is like a doctor for crops

trained in plant and soil health.
focused on safe and abundant food that is as sustainable and environmentally-friendly as possible.
works directly with farmers.
- soil tests
- plant health analysis
- advising farmers

Why do farmers use chemicals?

the chemicals are plant-protectants designed to protect or reduce stress on the crop.
- similar to using sunscreen to protect our skin.
- like taking an aspirin for a headache.
weeds rob water and nutrients from crops
many compounds used are found in nature in plants or soil
- plants have natural pesticidal activity to ward off pests.
- alfalfa evolved to grow longer hairs on the stem to ward off aphids.

Why is understanding agriculture in other parts of the world important?

get outside your comfort zone
understand other consumers and their concerns - there are commonalities.
- farmers want to grow crops with as little fertilizer or pesticides to maximize production.
- consumers want to feel comfortable that food was grown and processed with care an safely.
other countries do things we don’t do anymore.
new practices reduce negative impact.
America has the highest standards for food safety and quality.

Tips to overcome Food Bullying:

Remember all of our food has to go through the same safety standards whether it is labeled sustainable, organic, conventional - they must meet the same levels of quality and safety.
Look out for claims that seem outrageous. Trust that your food is safe.
If you have questions, ask a farmer - we don’t have anything to hide.

Links:

Kevin Hoyer Facebook: https://www.facebook.com/Hoyer-Farms-138987533112713/

Food Bullying Podcast’s Facebook Page: https://www.facebook.com/foodbullyingpodcast

Food Bullying: How to Avoid Michele Payn: http://foodbullying.com

Embrace Your Heart with Eliz Greene: http://www.embraceyourheart.com/

Previous Episode

Should we be afraid of sugar? Episode 51

Sugar gets the blame for many of our health issues. Should we avoid sugar? Are there good sugars and bad sugars? Our guest, Melissa Joy Dobbins is a registered dietitian and diabetes expert. She brings a common sense approach to eating well and says “if people with diabetes can have sugar, you can too!”

Melissa Joy Dobbins MS, RDN, CDE is known as The Guilt-Free RD® – “because food shouldn’t make you feel bad!” As a dietitian and diabetes educator, Melissa helps people digest food and nutrition information so they can make their own well-informed food decisions based on facts, not fear, and ultimately – enjoy their food with health in mind. Melissa hosts the popular Sound Bites® Podcast where she interviews experts on a variety of topics ranging from fad diets to farming and delves into the science, the psychology and the strategies behind good food and nutrition.

Key points

More than 1/3 of Americans are obese. People blame sugar consumption, but we’ve only slightly increased sugar consumption since 1989.
- Sugar isn’t the sole problem. Inactivity is an issue, too.
- Sugar is a simple carbohydrate
- Common sources of sugar are
  - Sugar cane
  - Sugar beets
  - Corn
- Honey, table sugar, and high fructose corn syrup all have 16 calories per teaspoon and are nearly identical.
- The difference in the source of sugar is less important than the amount consumed.
Doctors don’t always have the facts on sugar.
- Should focus on nutrient-rich foods instead of sugar.
- Takes shame out of the conversation.
- Research shows kids drink more milk if it is flavored. Getting the nutrition is more important. It is like putting a little dressing on salad.
- Focus on what is nutrients are in the food and what things in it might you want to avoid.
- Doctors have implied power based on their position, but don’t receive training in nutrition. They can unintentionally spread fear about food.
- People have to be in the driver’s seat of their own health. There are no forbidden foods - have to pay attention and make a decision about what works best for you.
- Dietitians have significant on-going training and specialize in areas such as pediatrics or diabetes. People have to swim in their own lane of expertise.
School lunches and snacks can be a source of food bullying.
- Things have changed over time in terms of what is encouraged for snacks at school.
  - Now required to bring fresh fruit or vegetable for snack
    - Challenging to avoid food waste if it all has to be fresh instead of apple sauce or raisins
    - Doesn’t avoid allergy issues
    - Elitist - not everyone can afford or has access to produce
How to think about sugar:
- Look at it from diabetes point of view.
  - Consider a combination of simple carbohydrates (sugar) and complex carbohydrates
  - Research doesn’t support sugar creates hyperactivity
  - Blood sugar doesn’t spike and crash unless you have diabetes or reactive hypoglycemia
  - Be aware how much sugar is in your food - but don’t be afraid
    - too many calories from anything will cause weight gain
    - “hidden sugar” isn’t really an issue
      - feeds into a conspiracy theory about the food industry tricking us into buying food - look at the label
      - people buy what tastes good
      - “added sugar” label is confusing
Snacks should fill nutrient and hunger gaps
- look at label to see what nutrients are in the snack
  - we don’t get enough produce
  - use all forms of produce to get what we need: Fresh, canned, frozen, and dried.
- small cups of apple sauce or fruit are portion controlled
- chose based on your own needs and standards

Three tips to avoid food bullying:

Food shouldn’t make you feel bad. If you aren’t feeling good about a food (or are uncertain) step back and think about your goals and standards
Don’t pay attention to the front of the package. Look at the nutrition label.
Focus on nutrient-rich foods.

Links:

Sound Bites Podcast: https://soundbitesrd.com

Melissa on Instagram & Twitter: @melissajoyrd

Food Bullying Podcast’s Facebook Page: https://www.facebook.com/foodbullyingpodcast

Food Bullying: How to Avoid B.S. by Michele Payn: http://foodbullying.com

Embrace Your Heart with Eliz Greene:

Next Episode

Cooking, culinary medicine, & comfort in nutrition: Episode 53

Did you know there is a science dedicated to teaching cooking skills? How and what we serve at our table makes a big difference in our health. Our guest shares why she teaches medical students about nutrition.

Dr. Jacque Nyenhuis is a chef, dietitian, professor of medicine, and farms on the side. She started working in restaurant kitchens when she was 16 and moved up from dishwasher through just about every position in culinary. She has spent several decades teaching and mentoring medical doctors, chefs, medical students and families how to move towards better health through simple cooking and sharing of meals. Jacque co-authored a nutrition textbook used in Universities across the country and several cookbooks. She had her own television cooking show, radio show, syndicated nutrition column that ran in newspapers throughout the US and Canada, a monthly food and nutrition column for Saturday Evening Post and currently teaches nutrition and is director of the Culinary Medicine Lab at the University of Central Florida College of Medicine in Orlando, Florida.

Key points:

What is culinary medicine?

It’s about how food can move us toward better health
Evidence-based science of teaching cooking skills
Help people to develop skills for better health
Teach medical students so they have tools to use with patients

There are significant barriers to putting a healthy meal on the table:

It is stressful when you are busy
Talked with women around the US and internationally about what makes it hard:
- Time
- Financial pressures
- Pickiness (don’t eat some foods)
People choose nutrition interventions along political party lines:
- Should government be involved in the solutions or not
- Is fast food to blame
Lots of noise about what we should choose
- Being bullied is embarrassing
- Questions can feel like bullying
- Two of top 3 items that people have a belief not supported by science are food items.

How to give medical students better tools:

Medical students and physicians love the class
They have to put aside personal ideology and talk to the patient about health
It can be hard for younger professionals to give advice when they may not be cooking for themselves
Need to find simple ways to eat at home
76% of doctors felt they didn’t get enough information about nutrition in med school
More than half were not comfortable talking about fad diets and nutrition
Doctors want more information
Doctors are overwhelmed with information

Helping families develop good eating habits to improve health is important:

Don’t have to change every habit
Creating a meal-time habit including:
- Plates
- Serving multiple food groups
- Sitting down
- Cutting out constant snacking all day long

Three tips to overcome Food Bullying: