Wednesday 29 May 2024

THIS BLOG WILL SAVE MANY LIVES WORLD WIDE

The OLDE "AUCKLAND MEAT COMPANY", IS NOW "MURDER BURGER", DOMINION ROAD, AUCKLAND NZ NEXT ON DOMINION & LINCOLN ROAD, WHITE FLOUR CHINESE NOOGLES & DUMPLINGS, THE NZ HERALD REJOICES:> NZ HERALD WRITER "Steve Braunias completes his epic journey to eat at every single one of the 55 food joints on Lincoln Rd. Photo / Doug Sherring Steve Braunias completes his epic journey to eat at every single one of the 55 food joints on Lincoln Rd. Steve Braunias made it his mission to eat at each of the 55 food joints along West Auckland's Lincoln Rd. He has come to the end. The man who ate Lincoln Rd set out to eat Lincoln Rd and I have, this week, at the conclusion of a long, sometimes arduous but mostly intensely pleasurable journey, succeeded in eating Lincoln Rd. "In February I was seized with the desire to spend the year filling my face at every single one of the 55 food joints in the stripmalls along Lincoln Rd in West Auckland. It seemed like a good idea at the time. I felt it was my destiny. And so I traipsed along that golden mile, 3km to be precise, every week this year, filing online reports on Fridays, ticking off the food joints one by one, eating a lot of chicken and a tub of salt plus fat with that, now and then ready to give up, but I stuck to the task, because when destiny calls you should always pick up. It began at Texas Chicken and it ended at McDonald's. It was a journey into the known. Lincoln Rd exists as a nebula of fast-food franchises - it's the way we eat now, the people's food. When we talk about food we don't talk about whatever convoluted, saucy rubbish that Al Brown cooks or Jesse Mulligan reviews; the year's biggest food conversations were the introduction of chicken fries at Burger King, and McDonald's audacious decision to launch the all-day breakfast." FROM THE nz HERALD.
The OLDE "AUCKLAND MEAT COMPANY", IS NOW "MURDER BURGER" IT IS NOT, REPEAT,IT IS NOT, FUNNY. BIG WHITE FLOURIN BURGER BUNS ARE ADDICTIVE HUGELY, BECAUSE THEY TURN TO SUGAR DURING DIGESTION! AND SGAR IS A DRUG THAT GIVES A SHORT HIGH.
NOTICE THE COLLABORATION IN THE SIGN- IT REALLY DENOTES BIG FOOD & BIG PHARMA, WORK TOGETHER. TRUSTING PEOPLE DO NOT STAND A CHANCE. UNTIL DOCTOR KEN BERRY APPEARS, POWERFULLY, BRAVELY, AS IN THE STUFF FOLLOWING IN THIS BLOG, YOU LUCKY PEOPLE. LIVES WILL BE SAVED AND THE GLOBAL OBESITY EPIDEMIC & DIABETES AND HEART ATTACKS , EVEN MURDERS WILL BE STEMMED. YES, SUGAR AND WHITE FLOUR, WHICH TURNS TO SUGAR, AFFECT THE HUMAN BRAIN AND RAISE VIOLENCE AND HENCE PRISON INMATES. DOCTOR KEN BERRY SAYS OTHER DOCTORS AND BIG MEDIA TELL LIES. DOCTOR KEN BERRY SAYS "THEY CAN KISS MY ARSE!" Similar to Big Pharma, Big Agriculture, and Big Oil, Big Food is characterized by the domination of a major market by just a few large companies. In this case, the industry is food being marketed and sold to consumers, and the companies include Kellogg’s, Nestlé, and General Mills. You may have been shocked by the vast array of products being boycotted during the recent Kellogg’s strikes that took place in the United States. Workers and organizers were calling for boycotts of everything from Incogmeato and MorningStar Farms to breakfast cereals, all of which are owned by Kellogg’s. Yet the grouping together of so many brands in one company is business as usual in the world of Big Food. What Is Big Food? Similar to Big Pharma, Big Agriculture, and Big Oil, Big Food is characterized by the domination of a major market by just a few large companies. In this case, the industry is food being marketed and sold to consumers, and the companies include Kellogg’s, Nestlé, and General Mills. Who Is the Big Food Industry? There are a few major players that make up Big Food. These companies tend to have products in every aisle of the supermarket, from frozen prepared foods to soft drinks and teas and from breakfast entrees to vegan and vegetarian alternatives. Kellogg’s. Kellogg’s describes itself boldly on its site as “one of the original plant-based wellbeing companies”. Their largest plant-based company is MorningStar Farms, which was founded in 1974, though Incogmeato started popping up on store shelves in recent years as another plant-based offering. Other Kellogg’s brands include Corn Flakes, Pringles, Town House, and Cheez-Its. Associated British Foods. With products available globally, Associated British Foods is one of the largest contenders in the world of Big Food. Their products include Mazola, Ovomaltine, Rajah, Tip Top Bakery, and Big Ben. In addition to companies retailing directly to consumers, Associated British Foods also controls businesses and brands in the agriculture, sugar, and ingredient industries. General Mills. The range of products produced by companies owned by General Mills spans baking products, cereals, pastries, fruits, ice cream, organic products, pasta, soup, spices, yogurt, vegetables, prepared foods, snacks, and pet products. Danone. Danone specializes in products within four sectors of the food industry. These sectors are dairy, plant-based foods, water, and specialized nutrition products. Mondelez. Another massive company, Mondelez products are available in over 150 countries around the world. Brands owned by the company are mostly snack foods and include Cadbury, Belvita, Chips Ahoy, Halls, and Milka. Mars. The brands owned by Mars include several household staples such as Pedigree dog food, Ben’s Original rice, Twix, and Banfield. Coca-Cola. Coca-Cola controls a wide array of drink brands ranging from sodas and teas to energy drinks. Unilever. In addition to controlling a number of food brands such as Hellman’s and Magnum, Unilever also owns several household brands beyond food including detergent, personal care, and cleaning products. PepsiCo. Though best known for their soft drinks, PepsiCo is also the owner of several other brands across various sectors. Their brands include Lays, Sabra, Ruffles, Quaker Oats, Lipton, and Life. Nestlé. No matter how old or even what species, Nestle has products for every family member to consume—from baby food to chocolate, drinks to healthcare and nutrition, dairy to dog food. How Do I Recognize a Big Brand of Food Versus a Smaller One? One of the most obvious indicators that a brand is owned and operated by Big Food is that it is a household name that has been established for a long time. These tend to be the brands that are reliably found on grocery store shelves across different cities and even countries. Smaller, up-and-coming brands are less easily recognized and tend to be available in a more limited geographic area. Reading the packaging of a product can also help determine whether or not a product is owned by a Big Food company. Most products will say somewhere on the label which company owns and produces the item in question. What Are the Goals of the Big Food Industry? Ultimately, the goal of the companies in the big food industry is to make money. The greater their market share the more money they are able to make. There are several methods by which they accomplish their end goal and maximize their profits. Commercial Farming Resources One method by which Big Food companies save money is through integration. There are two types of integration: vertical and horizontal. Horizontal integration is when a company takes over another company (or brand) in the same category of business (say, breakfast cereals). This type of integration creates the massive groupings of brands and products that make up Big Food. An example is when Kraft and Heinz merged in March 2015 to become a food giant. The other type of integration is vertical. This method of integration involves a company expanding to control steps within its own supply chain. An example is Tyson Foods having their own truck drivers deliver their products instead of hiring an outside distribution company to move their meats. This type of integration also impacts farms, which are often involved in contracts with Big Food outlining what they can and can’t produce and the methods they have to use. These contracts also work to siphon off most profit that would normally be reinvested into the farm and give it to the company’s shareholders instead. Factory Farming Efficiency Another way of reducing costs is through factory farming. This method of farming seeks to produce the greatest amount of product at the lowest possible price. This leads to methods of production, such as the heavy use of pesticides and fertilizers, that are harmful to the environment and are ethically questionable. Unidentified Origins of Food on the Table Large companies also invest heavily in advertising and package design for their products. Brands will use phrases such as “sustainable” and “responsibly sourced” alongside images of animals in rolling pastures to make consumers more comfortable with purchasing their products, despite the sad reality of how animals are kept on factory farms and the environmental damage caused by industrialized agriculture. This trend in advertising and labeling has been termed humane-washing. Food Aesthetics A study from the University of Southern California found that consumers are more likely to believe that visually appealing food is healthier and more sustainable than uglier foods, even when the two have the same ingredient list. Advertisers for large brands know this and go to great lengths to make their foods appear extra appealing in advertisements. How the Food Industry Is Deceiving You Corporate Accountability Corporate accountability is how a publicly traded company performs in areas that are not financial, for example, sustainability and social responsibility. It can take several forms but one that is frequently seen is the adoption of standards above the bare minimum that is legally required. Typically these are goals with dates several years out. At the time of the announcement, companies tend to enlist the media and other ways of interacting with consumers to make themselves seem sustainable and ethical. However, a 2020 report found that some of the biggest brands are failing to reach their own benchmarks. For example, in 1990 Coca-Cola pledged to make its bottles with 25 percent recycled plastic, a goal which they still fell short of 30 years later. Profit Over Health Because the primary goal of Big Food is to make money, these companies frequently place profit above the health of consumers, the environment, and animals. Toward this end, ingredients are used in the United States are not allowed in the European Union because of their negative impacts on human health. The food sold in the United States is generally of a lower quality than that sold in the European Union, with fewer whole ingredients and more additives, frequently resulting in a less healthy product. Poor Food Policy Governance The United States has notoriously poor food governance. Presently, there is a list of ingredients “generally recognized as safe” (GRAS). The ingredients listed as GRAS can be used in food production with very little government oversight. To make matters worse, GRAS items are added to the list by food producers. Such questionable substances as carcinogens and trans fats have been added to the list by industry without any oversight. Ingredients Sourced in Unhealthy Ways Many products made by Big Food are made from heavily processed ingredients. Processing foods can reduce the nutritional value of the raw ingredients and links have been suggested between ultra-processed foods and obesity as well as chronic diseases like diabetes and heart disease. Animal Suffering for Human Consumption The suffering of animals on factory farms in support of Big Food is well documented. In order to produce food at such a large scale so quickly animals endure deplorable conditions such as standing in their own waste (if they’re lucky enough to be able to stand) and being repeatedly bred only to have their young taken from them to be sold for meat when just a few hours old. Agricultural Exports Many Big Food brands import ingredients from all over the world. Unilever, for example, sources ingredients from South Africa, Brazil, and a number of other countries. What the Food Industry Doesn’t Tell You Sustainable Farming Those in Big Food claim that factory farming is necessary to feed the growing global population. When we consider the vast amount of water usage, the poor return on calories, and the land degradation that characterizes diets heavy in meat, in combination with the huge amount of food waste that takes place every day, it becomes obvious that sustainable alternatives are possible. By reducing food waste and focusing on the production of plant-based whole foods, everyone could eat with a reduced environmental impact. Vegetarian and Vegan Diets Big Food likes to market its vegan and vegetarian foods as revolutionary and new, but the reality is that veganism has been around a lot longer than many vegans realize, particularly in communities that are often sidelined by the mainstream vegan movement. Many don’t realize that the fastest-growing vegan demographic is Black people. Further, 14 percent of Brazilians identify as vegetarian or vegan. Sourcing Local Produce Most of the foods produced by Big Food are made with ingredients that are shipped long distances to be processed into their end result. The shipping of these ingredients negatively impacts the environment. General Mills, for example, sources corn from the Midwestern United States but has factories as far away as California. The Battle Against Unhealthy Ingredients Many of the ingredients that go into the products made by Big Food, especially in the United States where government oversight is so weak, contain dangerous ingredients such as carcinogens and preservatives suspected to have lasting health impacts on consumers. Scale and Supply The scale at which items are produced by Big Food allows for costs to be minimized. Because they are able to produce products more efficiently than smaller brands, often at the expense of quality and nutrition, products from Big Food tend to be less expensive than products from competitors. Plant-Based Meat Substitutes as Competition Though a number of smaller brands have emerged on the plant-based scene and introduced an array of products, Big Food has also made massive investments in the industry. Kellogg’s brand MorningStar Farms is perhaps one of the most recognized plant-based brands in the United States. How People Around the World Eschew Big Food People all over the world are eschewing Big Food in favor of smaller brands. In fact, since 2013 $17 billion in consumer spending has shifted from larger brands to smaller ones, and 29 percent of consumers also report that they are increasingly interested in consuming smaller brands rather than continuing to support Big Food. How You Can Help Hold the Big Food Industry Accountable Switch to a Vegan or Vegetarian Diet Choosing to consume vegan or vegetarian foods is a powerful way to reduce the negative impact our food choices have on animals and the environment. In addition to not directly contributing to animal suffering, even if we choose to consume meat alternatives such as Beyond or Impossible meats we are not contributing to the detrimental impacts that grazing, growing food for farmed animals, and other agricultural activities have on the environment. Buy Fresh Produce from Local Sources Perhaps one of the most effective ways to fight back against Big Food is to purchase locally-produced foods. By choosing to support local farmers with ties to the communities for which they produce we are withholding our money from Big Food, instead keeping it in the community to stimulate local economic activity. Read Labels on Supermarket Products Paying close attention to the labels on supermarket foods and knowing what key phrases and words really mean is an important part of fighting back against Big Food. In addition to the manufacturer listed on the label being a good indicator of whether or not the product is produced by Big Food, knowing key phrases can help reduce the likelihood of being tricked by false advertising. Discover the Wealth of Whole Foods Consuming whole foods, especially plant-based whole foods, helps to reduce the amount of money being spent on products produced by Big Food. This is especially true if the whole foods are locally sourced. Understand Big Food’s Role in Animal Suffering Big Food contributes to and demands animal suffering to turn a profit. This is not just because animals suffer on factory farms that produce dairy, meat, and eggs, but also because wildlife is impacted by the heavy use of pesticides and fertilizers. Wildlife is further negatively affected by the deforestation of land that is necessitated by industrial agriculture. The Road Ahead Just like the better-known conglomerates in Big Oil, Big Ag, and Big Pharma, Big Food holds a vast amount of power and influence. Yet recent trends such as an increase of interest in plant-based diets, sustainability, smaller brands, and locally produced food has created challenges for the companies that make up Big Food, as more consumers are choosing foods from other sources.

Sunday 26 May 2024

Health fears as Auckland drowns in fast food swamps Auckland is drowning in a sea of junk food, with residents spending more than $1 billion annually on fast feeds and takeaways. Experts warn the city faces a looming health crisis, as Sapeer Mayron and Hannah Martin report. In February 2018, some Aucklanders queued up for 36 hours to be there when Aotearoa’s first-ever Krispy Kreme opened in Manukau. Youth worker Chillion Sanerivi​ saw no cause for celebration. Rather, he started a private boycott against the brand. “It was for me, it wasn’t to make a statement to anyone else. It was like, I am not going to endorse this type of food when we are already swamped and flooded with a variety of unhealthy choices,” he says. “I’d had enough.” Growing up, the threat of diabetes loomed large for Sanerivi, who is a youth innovation manager for The Cause Collective​, and co-founder of the south Auckland youth movement Do Good Feel Good​. His grandmother succumbed to the disease. So did several of his mother’s siblings. Those who are alive are managing their diabetes. Before she died, his mother grilled into him the importance of avoiding this curse. So he knows what it means to watch his eating and keep his body running as it should - and how hard that can be when his neighbourhood is saturated with the wrong options. More deprived areas tend to have a greater number of outlets and a higher annual spend compared to the least deprived areas. “It’s like when you go to Las Vegas, and it’s flooded with lights - ‘pick me, come to this casino’. It’s everywhere, it’s in your face.” Tackling the immensity of south Auckland's food swamps seems impossible even for the optimistic youth of Do Good Feel Good, Sanerivi admits. “Everyone knows the issue, but we’re still adding to the problem by allowing businesses to offer these unhealthy foods “Fast food has been here for such a long time. They are really embedded in our community; they [residents] can’t see what another healthy alternative could look like.” Take one year for example: in 2018, the three suburbs with the highest spending (excluding Auckland Airport and Queen St) were Albany, Manukau and Westgate, ranked seven and nine on the deprivation scale, which runs from one to 10. The data shows a sharp, 2-to-3-fold spike in sales per capita over deprivation level six (taken from the 2018 census) and above. In areas with low deprivation and the positive health outcomes that come with that, there is significantly less saturation of takeaways. The research specifically looked at the major fast food chains – including McDonald’s and KFC – and myriad other outlets mainly selling foods high in saturated fats, sugar and sodium, using a national industry classification as a guide. This is not a conclusive list of unhealthy food options in New Zealand. The research did not capture dairies, supermarkets, cafes or mid to higher-end restaurants, and it could not capture where consumers were actually from, only where the food was purchased. The data shows a sharp, 2-to-3-fold spike in sales per capita over deprivation level six (taken from the 2018 census) and above. In areas with low deprivation and the positive health outcomes that come with that, there is significantly less saturation of takeaways. The research specifically looked at the major fast food chains – including McDonald’s and KFC – and myriad other outlets mainly selling foods high in saturated fats, sugar and sodium, using a national industry classification as a guide. ‘Pehē pē 'e he lokua' ko e moana' pē hono ki'i tāputa' Pasifika dietician and public health expert Mafi Funaki-Tahifote​ has seen the impact of fast food on her community first hand. She’s been trying to tackle it for decades. What the Helen Clark Foundation has done with eftpos data, she and colleagues tried 20 years ago, using the same deprivation data against information from the yellow pages directory to map the spread and concentration of fast food outlets. They both found the same issue: where the poorer communities are, there are more takeaways and fast food, with fewer supermarkets and convenience stores full of healthy food to offset the junk. Over decades of nutrition work with Pasifika families and individuals, it’s clear to Funaki-Tahifote just how much those packed streets of food affect someone’s ability to kick their chicken-and-chips habit. They know what to do, and yet they go back to takeaways time and time again. Funaki-Tahifote is Tongan and most of her clients are too, and it helps to be able to speak in their mother tongue and get to the heart of the issues they’re facing with food and health. When she thinks about south Auckland’s food environment, she is reminded of a Tongan proverb about the fish that thinks their pond is the entire world. That is, until it reaches the moana and realises how much more there is out there. For south Aucklanders, takeaways can feel inescapable. You can see them from your pew at church, and smell what’s cooking through the window. They’re quick and easy, hot and tasty, and always reliable. It’s a David versus Goliath battle: Businesses selling fast food have a choice of where they set up shop, and communities have little to no say in the matter. And they’re choosing vulnerable communities to “fleece” more from those with less. It’s a “trap”, Professor of Population Nutrition and Global Health at the University of Auckland, Dr Boyd Swinburn​, says: a “vicious cycle” of trapping people in poverty; with poor food options leading to poor health outcomes. Swinburn says it’s a bandwidth issue: it takes time, energy and resources to navigate “obesogenic” environments, where neon-lit fast food restaurants dot each street corner in a suburb without even a supermarket. In areas of higher deprivation, people often work multiple jobs or have more members of the family working to pay for life’s essentials - they’re time-poor and materially poor, resulting in less bandwidth to make choices about what they eat. Even though it’s cheaper to buy chicken and vegetables than a fast food family-pack, that requires time, effort and planning: a luxury many living in more deprived areas don’t have, Swinburn notes. And it’s not just hitting people in their pockets. Our health is hurting, and it’s getting worse. HANNAH MARTIN • HEALTH REPORTER<
Media release 16 May 2024 New Zealand’s food system is out of balance, with urgent action needed to protect the health and wellbeing of all New Zealanders, a new report has found. The Public Health Advisory Committee (PHAC) has released its first report – Rebalancing our food system. The report examines the deficiencies of how we produce, distribute, and consume food in New Zealand and the approach needed to ensure our food systems support the health and wellbeing of all New Zealanders. The PHAC chair Kevin Hague says New Zealand’s food system is working best for a small number of large businesses and poorly for the health and wellbeing of many New Zealanders. “Our food system is a major contributor to New Zealand’s prosperity, helping pay for services and infrastructure that support people’s health and wellbeing,” Mr Hague says. “However, it is also out of balance and urgent action is needed to reprioritise human and environmental health over commercial incentives.” “Access to nutritious affordable food is a fundamental human right. Kai not only physically nourishes, but it also connects people to their culture, environment, community and whānau.” The report details how New Zealand’s current food system has a significant impact on the health and wellbeing of New Zealanders. Food insecurity, where people do not have adequate access to safe and nutritious food, is a major contributor to poor health, inequities and healthy life-years lost in New Zealand. “Our food system prioritises food as a commodity product, and as a result, is harming our health and wellbeing. Central government has an important leadership role in ensuring that our food system supports public health and wellbeing, alongside meeting economic goals.” “The Government needs to take a more active role in ensuring the food system is working for New Zealanders, and that New Zealanders’ right to access nutritious affordable kai is upheld,” Mr Hague says. “This includes, at a local level, supporting local leadership and local solutions to improving food environments.” “Healthy Families NZ introduced in 2014 provides an exemplar of how to empower communities and create system change at a local level. At present it is only operating in 10 locations nationwide.” “There is a real opportunity for the government to build on the lessons learned from Healthy Families NZ,” Mr Hague says. The report makes 13 recommendations, including: Develop a National Food Strategy to deliver a rebalanced food system that upholds Te Tiriti. Resource and enable community leadership to participate in approaches to strengthen local food systems. Improve the nutritional content of food through a comprehensive reformulation programme. Implement regulatory measures to support healthy food environments for children and young people, including restrictions on the marketing, advertising and sponsorship of unhealthy food and drinks, healthy food and drink policies in schools, and a levy on sugar-sweetened beverages. Support food security and nutrition in pregnancy, breastfeeding and childhood. This could include income support from pregnancy through the first 1000 days, extended parental leave policies, and expanding food in schools' programmes. By the numbers – the impact of our food system The majority of New Zealanders are not eating a healthy diet. Data from 2022/23 New Zealand Health Survey found that only 6.7% of adults and 4.9% of children ate the recommended combined number of servings of fruit and vegetables. Recent modelling suggests the number of New Zealanders with type-2 diabetes will increase from 220,000 in 2018 to more than 400,000 by 2040. Children are exposed to unhealthy food and drink marketing over 68 times a day, which is more than twice the amount of advertising they see for healthy products. Additional information About the Public Health Committee The Public Health Advisory Committee (PHAC) is an independent expert advisory committee focused on public health, providing evidence-based advice directly to the Minister of Health and central government health agencies. The committee, established in July 2022, looks at the long-term health challenges facing New Zealand and advises on innovative and practical solutions. The PHAC Secretariat is run by the Public Health Agency | Te Pou Hauora Tūmatanui, within the Ministry of Health | Manatū Hauora. They provide policy and administrative support to the committee. Rebalancing our food system is the committee’s first major topic report. For further information contact: Public Health Advisory Committee Chairperson, Kevin Hague. 027 291 7628
Māori traditionally ate a mix of cultivated, hunted and gathered foods. In the 21st century many traditional ingredients and preparation techniques remained important, and some had been adapted to modern tastes. Traditional growing and gathering Cultivated plants The ancestors of the Māori brought edible plants from their homelands, including kūmara, yams, taro and tī pore (Cordyline fruticosa), a species of cabbage tree. In Aotearoa (New Zealand) the climate was significantly colder than that in which these plants had evolved, and Māori developed sophisticated techniques for adapting them to the new environment. They were cultivated in huge communal māra (gardens), sometimes with gravel, sand, shell and charcoal added to the soil. Plants were also grown using hue (gourds) as containers. Some native trees, flax and flowering shrubs were brought into cultivation closer to human settlements to attract birds. Many stands of the native cabbage tree tī kōuka (Cordyline australis) can still be seen in the bush where they were once deliberately planted. Eighteenth-century veges Lieutenant James Cook described the Māori gardens he saw on his 1769 voyage to New Zealand: ‘The ground is compleatly cleared of all weeds – the mold broke with as much care as that of our best gardens. The Sweet potatoes are set out in distinct little molehills … The Arum [taro] is planted in little circular concaves, exactly in the manner our Gard’ners plant melons … The Yams are planted in like manner with the sweet potatoes: these Cultivated spots are enclosed with a perfectly close pailing of reeds about twenty inches high.’1 Wild plants New Zealand was originally covered with dense native bush, and its ferns, vines, palms, fungi, berries, fruit and seeds became important foods. Aruhe – the rhizomes of the bracken fern (Pteridium esculentum) – were especially important to Māori. Eighteenth-century botanist Joseph Banks wrote that it was ‘the foundation of their meals.’2 Animal foods The introduced kiore (Polynesian rat) and kurī (Polynesian dog) were valuable and highly regarded food sources. The huge flightless birds known as moa were hunted for meat until their extinction. A wide range of other birds were also caught including weka, kererū (wood pigeons), tūī, whio (native ducks), native geese, takahē and numerous seabirds. The oceans, lakes and waterways provided fish, seals, whales, dolphins, shellfish, crustaceans and more, and these became especially important after the extinction of the moa. Eels were abundant in many parts of the country and were prized for their eating qualities. Shellfish included tuatua, toheroa, pipi, tuangi, pāua, kina, titiko (mud snails), pūpū (cat’s eyes) and kuku or kākahi (mussels). Although fishing was largely a male activity, shellfish gathering was traditionally a job for women. On James Cook’s first voyage, the scale of tribally organised fishing impressed the naturalist Joseph Banks. In 1769 he described seeing a large Māori fishing net ‘which was 5 fathom deep and its lengh we could only guess, as it was not stretched out, but it could not from its bulk be less than 4 or 500 fathom.’ He went on, ‘Fishing seems to be the cheif business of this part of the countrey; about all their towns are abundance of netts laid upon small heaps like hay cocks and thatchd over and almost every house you go into has netts in its making’.3 Food-gathering places Each tribe had its own named fishing grounds and diving rocks protected by kaitiaki (guardians). These sites were very important, and in some cases tapu (sacred) to the tribes which relied on them for their survival. In the 21st century many Māori continued to catch their local delicacies at these sites. Drinks Māori drank fresh water and, for medicinal purposes, tonics made from seaweed, berries, fruits and leaves steeped in water. They used no alcohol or tobacco and did not regularly consume any stimulants, although special plant concoctions are known to have been drunk by warriors preparing for battle.

Thursday 23 May 2024

THE MIGHTY FAST FOOD CONSPIRACY

What did people eat 100 years ago (above picture of slim healthy folk) Our ancestors' natural diet was an irresistibly flavorful combination of nutrition and flavor, featuring lentils and other legumes for protein sources while grains like brown rice, oats and quinoa provided plentiful amounts of fiber-rich food sources like brown rice. Their traditional eating patterns stood in stark contrast to today's modern-day consumption of processed foods, refined sugars and trans fats which has led to obesity, diabetes and heart disease among other issues. Indeed, our ancestors' diets centered on natural sources. They consumed whole, unprocessed foods, from nature that they knew they could trust as part of living healthy lifestyles. Doctor Ken Berry was hImself an obese doctor from today's deadly SAD (STANDARD AMERICAN DIET)! But luckily he made the big jump in diets to Ketogenic and now Carnivore diet. And what a Godsend! Read on next post>

Remember when salt was the “new tobacco”? Well, it seems that pretzel makers and other sodium peddlers can now rest easier, because that lab...