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12 Reasons To Avoid Any Kind of Soy

Natasha Longo | Naturalblaze

soy-beansSoy has become a major source of toxicity for human beings, especially in the last three decades. Not only is more than 99% of soy genetically modified, but sources labeled organic or non-GMO are often exposed to the same problems as conventional soy. If you consume processed foods, soy is almost impossible to avoid. With the exception of wheat, there are few foods that are causing as many health problems as soy in the food supply.

Here are 12 reasons to avoid any kind of soy.

1. Soy Reduces Assimilation of Minerals

Phytic acid is present in the bran or hulls of all seeds and when we compare the phytate of soy to many other types of beans and nuts, the percent mass is not that far off, but that’s not the problem. The problem is how much we are consuming. Most people stuck on the soy bandwagon are consuming far more phytate by the sheer volume through mass consumption of things like soy milk, tofu, cereals, and processed foods. It doesn’t even compare to the amount they would consume through seeds and nuts. The effect of phytic acid on iron absorption has been thoroughly studied.

As evident in a study in the American Journal of Clinical Nutrition, as phytic acid increases, it has a diminishing impact on iron while inhibiting its absorption. This applies to almost every major mineral including zinc–one of the most important minerals for the human body.Two billion people may now have zinc deficiency. Phytates bind to zinc and thereby decrease its bioavailability. Phytic acid levels in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. –

2. Soy Causes Growth Problems and Even Cancer In Children

The phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. Consequenty thse high phytate diets have caused growth problems in children. Combined with the presence of both phytoestrogens and arsenic, soy-based formulas are a disease promoting ticking time bomb for infants. A studypublished in the peer-reviewed journal The Prostate, revealed that humans exposed to a combination of both toxicants were almost twice as likely to develop cancerous cells in their prostate. While it is established that both arsenic and estrogen can cause cancer, the research raises concerns about the dangers of chemicals in combination, and the efficacy of regulations that are established by testing one chemical at a time. True cancer of the prostate, carcinoma, is seldom seen in infants and children, but other forms of malignant tumors may develop and more cases are appearing in developed nations where the link appears to center around soy infant formula. While many claims have been made about the health benefits of these estrogen-like compounds, animal studies indicate that soy (both conventional and organic) contain powerful endocrine disrupters that alter growth patterns and cause sterility. Soy formula is also laden with toxic chemicals such as aluminum and manganese, which can cause both physical and mental health problems, learning disabilities, brain damage, and behavioral problems. A study published in the Proceedings of the National Academy of Sciences found that the highly concentrated phytoestrogens in soy formula weaken the immune systems of babies. Toxicologists estimate that an infant exclusively fed soy formula receives the estrogenic equivalent of at least five birth control pills per day.

3. Soy Linked To Cancer

The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or “antinutrients”. First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion. These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer. What about the Japanese? The Japanese, and Asians in general, have much higher rates of other types of cancer, particularly cancer of the esophagus, stomach, pancreas and liver. Asians throughout the world also have high rates of thyroid cancer. The logic that links low rates of reproductive cancers to soy consumption requires attribution of high rates of thyroid and digestive cancers to the same foods, particularly as soy causes these types of cancers in laboratory rats. Just how much soy do Asians eat? A 1998 survey found that the average daily amount of soy protein consumed in Japan was about eight grams for men and seven for women – less than two teaspoons. Americans are consuming amounts far exceeding this quantity. Thousands of women are now consuming soy in the belief that it protects them against breast cancer. Yet, in 1996,researchers found that women consuming soy protein isolate had an increased incidence of epithelial hyperplasia, a condition that presages malignancies. A year later, dietary genistein was found to stimulate breast cells to enter the cell cycle – a discovery that led the study authors toconclude that women should not consume soy products to prevent breast cancer.

4. Soy Promotes Infertility

Soy beans contain genistein, a natural compound that has estrogenic effects because it binds the estrogen receptor with relatively high affinity. A study in the Journal Toxicology and Applied Pharmacology showed that dietary genistein exhibits a strongly increased estrogenic effect and cautionary attitude towards the consumption of large amounts of soy or soy supplements is warranted to prevent infertility. Another study in the journal Obstetrics and Gynecology International found that soy ingestion increases amniotic fluid phytoestrogen concentrations in female and male fetuses. Phytoestrogens daidzein and genistein may, alone or in combination with other chemicals, function as endocrine disruptors, with potentially adverse effects on male reproductive function.

5. D-Glutamic Acid

Natural glutamate in plants and animals is known as L-glutamic acid. Our normal digestive process slowly breaks down this natural or “bound” glutamic acid and it is then delivered to glutamate receptors in our body and brain. Broken down this way, it is harmless. However, factory, artificially bound D-glutamic acid in soy is broken down or made “free” by various processes (hydrolyzed, autolyzed, modified or fermented with strong chemicals, bacteria, or enzymes) is toxic to the human body. Since free glutamate can be a component part of certain food additives, such as hydrolyzed soy protein and cheap soy sauce, it is essentially unregulated when it comes to labeling standards. Many people who are very sensitive to D-glutamic acid experience respiratory, neurological, muscular, skin, urological and even cardiac symptoms.

6. High Levels of Aluminum

Soy has to go through a process to become soy protein isolate. Acid washing in aluminum tanks, which is designed to remove some of the antinutrients (but the results often vary widely), leeches aluminum into the final product. Aluminum can have adverse effects on brain development and cause symptoms such as antisocial behavior, learning disabilities. alzheimer’s disease and dementia. Harsh alkaline soaking solutions are used mainly in the production of modern soy foods such as soy protein concentrates, soy supplements, soy protein shakes, textured soy protein (TSP), etc. Much of the trypsin inhibitor content can be removed through high-temperature processing, but not all. Trypsin inhibitor content of soy protein isolate can vary as much as fivefold.

7. Blocks Production of Thyroid Hormone

In 1991, Japanese researchers reported that consumption of as little as 30 grams or two tablespoons of soybeans per day for only one month resulted in a significant increase in thyroid-stimulating hormone. Soy foods have a high concentration of goitrogens which block production of thyroid hormones. Scientists have known for years that soy-based formula can cause thyroid problems in babies. Scientists Daniel Sheehan and Daniel Doerge, from the National Center for Toxicological Researchpresented findings from rat feeding studies, indicating that genistein in soy foods causes irreversible damage to enzymes that synthesise thyroid hormones. Soy consumption is associated with thyroid disorders such as hypothyroidism, goiter, and autoimmune thyroid disease (ATD) as well as increased iodine requirement in certain cases.

8. Causes Allergic Reactions

Soy is one of the top allergens–substances that cause allergic reactions. Today, soy is widely accepted as one of the “big eight” that cause immediate hypersensitivity reactions. Some 28 different proteins present in soy have been found to bind to IgE antibodies. It’s also worth noting that the more soy protein you eat, the more likely you are to develop allergies to it — and the more severe those allergies are likely to become. Delayed allergic responses to soy are less dramatic than the top allergens like peanuts or shellfish, but are even more common. These are caused by antibodies known as immunoglobulins A, G or M (IgA, IgG or IgM) and occur anywhere from two hours to days after the food is eaten. These have been linked to sleep disturbances, bedwetting, sinus and ear infections, crankiness, joint pain, chronic fatigue, gastrointestinal woes and other mysterious symptoms. Food “intolerances”, “sensitivities” and “idiosyncrasies” to soy are commonly called “food allergies”, but differ from true allergies in that they are not caused by immune system reactions but by little-understood or unknown metabolic mechanisms. Strictly speaking, gas and bloating–common reactions to soy and other beans–are not true allergic responses. However, they may serve as warnings of the possibility of a larger clinical picture involving allergen-related gastrointestinal damage. The soybean industry knows that some people experience severe allergic reactions to its products. In a recent petition to the FDA, Protein Technologies International (PTI) identified “allergenicity” as one of the “most likely potential adverse effects associated with ingestion of large amounts of soy products”.

9. Genetically Modified

Any ingredient listed as soybean or soy on any product ingredient list has a 93% chance of being GMO if it is not listed as organic. But even organic soy cannot be trusted. Soy is very problematic crop. Non-organic sources of soy in many agricultural practices are being passed off as organic. In 2011, the USDA uncovered a plot to import fraudulent organic certificates produced by an uncertified supplier in China. The Chinese firm used the counterfeit certificate to represent non-organic crops, including soybeans, millet and buckwheat, as certified organic. These types of things are happening every year and only a fraction are being discovered. Even domestically sourced organic soybean crops are now being investigated for having GMO origins. Organic soy also does not change the toxicity of unfermented sources so abundant in the food supply.

10. Most Soy is Unfermented

Phytates in unfermented soy products actually obstruct absorption of protein and four key minerals: calcium, magnesium, iron, and zinc better than fermented sources. In their natural form, soybeans contain phytochemicals with toxic effects on the human body. The three major anti-nutrients are phytates, enzyme inhibitors and goitrogens. These anti-nutrients are the way nature protects the soybean plant so that it can live long enough to effectively reproduce. They function as the immune system of the plant, offering protection from the radiation of the sun, and from invasion by bacteria, viruses, or fungi. They make the soybean plant unappetizing to foraging animals. All plants have some anti-nutrient properties, but the soybean plant is especially rich in these chemicals. If they are not removed by extensive preparation such as fermentation or soaking, soybeans are one of the worst foods a person can eat. The net protein utilization of unfermented soy is 61 which quite low. The most common soy (99%) sold at major grocery retailers in soy milks and processed foods is unfermented soy. It is deadly. Unfermented soy has been linked to digestive distress, immune system breakdown, PMS, endometriosis, reproductive problems for men and women, allergies, ADD and ADHD, higher risk of heart disease and cancer, malnutrition, and loss of libido. Fermented sources of soy such as natto, miso, tempeh and some fermented tofus are likely the only types of soy that should be consumed by humans and that’s only if you can get around the crap shoot that they’re non-GMO and organic (which there is no guarantee despite labeling).

11. Enzyme Inhibitors

When food is eaten, digestive enzymes such as amylase lipase and protease are secreted into the digestive tract to help break it down and free nutrients for assimilation into the body.

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8 Foods that Speed Up Aging While Promoting Sickness

| Naturalsociety

fat unhealthy foodEating what’s quick, convenient, and tasty may fit your lifestyle for now, but you may be subjecting yourself to progressively worsening health. If you don’t shift to a healthier diet, someday sooner rather than later you’ll be a young person in an old person’s body, wondering what happened. Below are 8 foods you should avoid to age gracefully and avoid sickness.

Avoid These 8 Food-Like Substances

1. Despite FDA press releases announcing its ban of trans fatstrans-fatty processed hydrogenated oils are still ubiquitous. Don’t use them for cooking or salad dressings. They’re less expensive, but they’ve been processed only for creating a longer shelf life while shortening your time with a healthy life.

A similar tip: choose butter over margarine. You’d might as well use molten plastic because plastic and margarine have molecular similarities. Real butter is better. Use only cold pressed oils, but refuse any version of Canola oil.

2. Speaking of fats, ignore the low or no fat food choices. The theory that ‘whole’ fats and cholesterol create obesity and heart problems is bogus. Don’t fall for the cholesterol myth.

The Swedish Council on Health Technology has officially abandoned this theory, which has seen cardiac and obesity issues increase while consumers frantically avoid healthy fats. Increased sugar and HFCS are at the root of issues saturated fats have been blamed for.

3. Some consider refined sugar or sucrose poison. It creates blood sugar spikes that ultimately affect you insulin response, leading to obesity and diabetes. It creates an oxidation process that, ironically, creates AGEs, or advanced glycation end-products or glycotoxins, which are diverse oxidant compounds that help create several chronic diseases. Minimize your sucrose intake.

4. Artificial sweeteners are worse than sucrose. Ignore the aspartame and diet soda trap, too. You should actually avoid all sodas, including diet soda. Aspartame is a neuron excitoxin that can excite brain cells to death, putting you in the fast lane to dementia or even brain cancer.

5. You should also shun high fructose corn syrup (HFCS). You can avoid this substance greatly by avoiding sodas and even off the shelf fruit juices that aren’t low calorie or artificially sweetened. But that’s not enough. Pastries, cookies, and candies usually contain HFCS, but often dodge the issue by using the label “corn syrup”.

Natural fructose in fruit is metabolized slowly due to other components of whole fruits. Concentrated HFCS used in processed foods and beverages isn’t rapidly metabolized into energy like glucose. Half of it gets trapped as fat in the liver, contributing to obesity, fatty liver, diabetes 2, or cancer.

6. Wheat is getting a bad rep because it’s a source of digestive problems for many, but a Canadian study determined that many gluten sensitive folks experienced little issues with real sourdough based breads. The same could be said of sprouted grain breads as well as other whole grain choices. Simply avoid allrefined wheat or grain products.

7. Soy is another controversial food. While many individuals think soy is perfectly OK, research does show how soy creates digestive problems and induces estrogen hormonal imbalances. Oriental diets use soy sparingly. Don’t bother with soy anything unless it’s fermented, the way tempeh and fermented soy sauces are.

8. Processed or refined salt has a given all salt a bad rap. But unrefined sea salt is actually a health food! Some salts sold as sea salt are bogus because they are refined. They get away with this because technically all salt is originally from the sea.

Unrefined sea salt containing vital nutrients without toxic residues from processing is generally courser and not as white as refined salt. Find a salt you’re certain is the real thing and take it with you because restaurants don’t serve real salt.

Additional Sources:

DailyMail

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‘Mushrooms of Immortality’: Reishi Mushrooms an Ancient Medicine for Modern Diseases

| Naturalsociety

reishi mushroomsIn China, reishi mushrooms have earned the nickname, “The Mushrooms of Immortality,” and if their longstanding reputation is any indication, this nickname could be appropriate for a few different reasons. Some archaeological evidence points to reishi mushrooms having been used as far back as 7,000 years ago, and with good reason. The benefits of these mushrooms aren’t only applicable to diseases and conditions that existed thousands of years ago, but to those that plague mankind today as well.

Reishi mushrooms are known for their red, oblong-shaped caps and tough texture and woody flavor. Unlike other conventional mushrooms, however, they aren’t the tastiest things to put on a salad or in a stir-fry, and instead modern man is most likely to reap their benefits from extracts.

It’s these reishi mushroom extracts that have been used in a variety of scientific studies. These studies have linked the mushrooms to reduced blood pressure, weight loss, improved nervous system function, and even the treatment and prevention of cancer and diabetes—two top modern health concerns.

Researchers with Bellarmine University found polysaccharides and saponins in reishi mushrooms that are able to reduce cell proliferation (or multiplying) in cancerous lungs. This is because the mushrooms compounds trigger apoptosis or cell death, essentially targeting cancerous cells and ensuring their demise.

Read: The Mushroom Used to Suppress Cancer Tumors

Another study, from the MARA Institute of Technology in Malaysia, found that reishi extract was able to boost the immune system—making it better able to fight cancer. They also found that reishi could assist in reducing the side effects of conventional cancer treatments, like radiation and chemotherapy. Though the researchers admitted the results varied depending on the type of cancer, they recommended taking six 500 mg capsules of extract each day to assist in cancer treatment.

In diabetes research, reishi mushrooms have been found to lower blood sugar in lab animals. Reishi extract was able to lower blood glucose levels of mice within only a week of treatment. A study from Peking University in Beijing found that reishi mushrooms could protect the kidneys from stress caused by diabetes, potentially even stopping kidney complications.

These mushrooms have survived as a natural medicine for thousands of years, and it isn’t by pure coincidence. Traditional Chinese Medicine (TCM) is at the foundation of modern natural medicine, and reishi mushrooms have earned their place in both.

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John Robbins: Is the USDA Really Dumb Enough To Approve Agent Orange Corn?

John Robbins | Commondreams | Jan 17th 2014

Critics fear the USDA's assessment of 'Agent Orange' crops will increase the use of toxic pesticides. (Photo: jeffbalke/cc/flickr)

Critics fear the USDA’s assessment of ‘Agent Orange’ crops will increase the use of toxic pesticides. (Photo: jeffbalke/cc/flickr)

The Obama administration announced last week that it expects to approve corn and soybeans that have been genetically engineered by Dow Chemical company to tolerate the toxic herbicide — 2,4-D. They are planning this approval despite the fact that use of this herbicide is associated with increased rates of deadly immune system cancers, Parkinson’s disease, endocrine disruption, birth defects, and many other serious kinds of illness and reproductive problems.

Weed ecologists are unanimous in warning that approval of these crops will lead to vast increases in the use of this poisonous chemical. Researchers at Penn State say that in soybeans alone, planting of crops resistant to 2,4-D would increase the amount of 2,4-D sprayed on American fields to 100 million pounds per year — four times the current level. The researchers predict a cascade of negative environmental impacts, and add that the increasing use of the herbicide would actually worsen the epidemic of superweeds it is intended to address, by causing weeds to become resistant to multiple herbicides.

A coalition of 144 farming, fishery, environmental and public health groups have asked the USDA not to approve the 2,4-D resistant crops. Citing studies that predict dire consequences to both human and environmental health, they add the concern among farmers that 2,4-D would drift onto their property and kill their crops, causing serious economic damage in rural communities.

But you have a chance to prevent this from happening. We have now entered a 45 day period during which the USDA’s Animal and Plant Health Inspection Service (APHIS) is inviting public comments.Take action.

The biotech industry continually reassures public officials and the public that genetically engineered foods reduce the amount of pesticides applied to our crops. Is this claim scientifically valid? Or is it just a myth propagated for PR purposes?

A recent study, conducted at Washington State University, provides a conclusive answer. The study was authored by agronomist Charles Benbrook, a former executive director of the National Academy of Sciences. Using official US Department of Agriculture data, he and his team of researchers looked at the effect on pesticide use of the first 13 years (from 1996 to 2008) of GM crop cultivation in the United States.

Their conclusion?

“Genetically engineered crops have been responsible for an increase of 383 million pounds of herbicide use in the U.S. over the first 13 years of commercial use of GE crops.”

There may be controversy over whether GMO foods are safe for human consumption. But there is virtually no controversy over the fact that herbicides, like all pesticides, are dangerous. The enormous increase in herbicide use that has occurred as a direct result of the planting of genetically engineered crops has not only poisoned the air, the water, the soil, and farm workers. It has also been directly responsible for the development of the super-weeds that now plague 50% of our agricultural acreage. The biotech industry’s answer to these super weeds — their new corn and soy seeds that have been genetically engineered to be resistant to 2,4-D — would only make our food production systems even more tightly tethered to the pesticide treadmill that has produced the problem in the first place.

Monsanto and Dow Chemical company refer to their new 2,4-D-resistant seeds as an “innovation that works for tomorrow.” They call it “the future of farming.” But these genetically engineered seeds would actually take American agriculture back more than a half-century.  2,4-D was introduced in the 1940s, and became notorious during the Vietnam war for its use as part of the chemical weapon known as “Agent Orange.” This is why the 2,4-D-resistant crops developed by Dow AgroSciences are frequently referred to as “Agent Orange crops.”

Agent Orange, the defoliant used as a weapon of war in Vietnam, is a mixture of equal parts 2,4-D and another related herbicide, 2,4,5-T. The aircrews charged with spraying Agent Orange used a sardonic motto – “Only you can prevent forests,” a shortening of the famous forest service warning to the general public – “Only you can prevent forest fires.”

But of course, Agent Orange was — and is — no joke. The Vietnamese government estimates that 400,000 people were killed or maimed, and 500,000 children born with birth defects, as a result of the U.S. military’s use of Agent Orange in that country. The Red Cross of Vietnam estimates that even all these years later there are still a million people in the country disabled due to our use of Agent Orange.

The biotech industry says that referring to crops that have been genetically engineered to be resistant to 2,4-D as “Agent Orange crops” isn’t fair. They acknowledge that 2,4-D was one of Agent Orange’s primary ingredients. But where is the evidence, they ask, that 2,4-D, by itself, is dangerous?

There is in fact considerable evidence linking the weedkiller 2,4-D, by itself, to cancer, lowered sperm counts, birth defects, neurological damage and other serious health harms. Dozens of studies in humans have reported an association between exposure to 2,4-D and non-Hodgkin’s lymphoma, a cancer of the white blood cells that can be fatal.

Convinced by such research, Denmark, Sweden, Norway and parts of Canada have banned 2,4-D. But instead of protecting the American people from this poison, the USDA is acting as a salesman for Dow. If we don’t stop this, we’ll soon be spraying massive quantities of 2,4-D on our fields and farms. That’s why it’s so important that you make your voice heard during this crucial 45 day window.

Monsanto, Dow, and the other corporations that stand to profit enormously from the use of these crops say that they are necessary to combat the epidemic of superweeds. But these superweeds have come into being precisely because of the overuse of Monsanto’s Roundup herbicide on crops that have been genetically engineered to be Roundup-resistant.

Monsanto’s Roundup Ready GMO technology was designed to enable farmers to weed their fields by spraying them with Roundup, killing the weeds but not the genetically engineered Roundup Ready plants. But what has happened, as many scientists warned it would, is that weeds have increasingly become resistant to Roundup, which has led to farmers using more and more of Monsanto’s weedkiller. This skyrocketing increase in herbicide use has been a disaster to biological diversity in our fields, for instance nearly wiping out milkweed, thus causing a severe decline in Monarch butterfly populations.

Meanwhile, the number of weeds resistant to Roundup has grown to epidemic levels. Weeds that can no longer be controlled by Roundup now infest roughly half of farmers’ fields. The biotech industry says the solution is their next generation of genetically engineered crops that are resistant to 2,4-D and other herbicides. But many scientists are warning that we’ll only see the same sad thing again. The effect will be to generate still more intractable weeds resistant to multiple herbicides. And then we’ll need even more toxic pesticides to address the problem.

It’s a chemical arms race. Fortunately, you can do something about it.

This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License.

John Robbins is cofounder of the Food Revolution Network, which provides information and inspiration to help you heal your body and your world with food.  He is the author of many bestsellers, including The Food RevolutionNo Happy Cows, and Diet For A New America.  He is also the recipient of the Rachel Carson Award, the Albert Schweitzer Humanitarian Award, the Peace Abbey’s Courage of Conscience Award, Green America’s Lifetime Achievement Award and many other accolades.

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78-Year-Old Vegan Bodybuilder Might Make You Reconsider Your Diet

Arjun Walia | NaturalBlaze | Jan 13th 2014

https://youtu.be/XPTniEYdetY

Jim Morris was a competitive bodybuilder for 30 years, and became vegan within the past twelve. At 50 he was a vegetarian, and at 65 he was a vegan.

Our understanding of human health continues to evolve and change over time, just like anything else.

As science continues to shed light on the health benefits associated with eating less meat and more ‘earthly’ foods like organic fruits and vegetables, more people around the globe are making a transition to a vegetarian and/or vegan diet for a variety of reasons. There is a reason why a plant-based diet can help prevent over over 60% of chronic disease deaths.

Jim isn’t the only one, I wrote an article in November of 2013 on Frank Medrano, another Vegan bodybuilder who displays enormous amounts of strength. I show these videos to dispel the protein myth that commonly plagues vegans and vegetarians. It’s not like you’d ask a gorilla where it gets its protein from, would you?

Research indicates that rates of heart disease and certain cancers are strongly associated with animal protein-based diets. Plant-based foods on the other hand have plenty of protein and calcium along with far greater amounts of other essential nutrients like antioxidants and complex carbohydrates that you won’t find in meat or dairy products. Here is a list of 10 protein packed plants if you would like to get started.

 The protein in animal products is filled with fats and chemicals and all sorts of stuff that’s harmful to you. When I was competing and stuffing down all that stuff, I had lots of digestive problems, I was constipated and bloated, just miserable all the time. I don’t concern myself with protein anymore, because there is enough in what I eat. I am not only healthy, but I feel better about myself and how I relate to other creatures in the world. – Jim

If you are curious about vegetarian and vegan diets, hopefully this article will inspire you to look into it further. Studies show that vegetarians and vegans live, on average, 6 to 10 years longer than meat-eaters and they’re less likely to suffer from chronic illnesses. It’s always important to do your research if you are considering a major dietary change; don’t just take my word for it, look, search, and you will see for yourself.

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Designing Communities that Eat Local and Build in Healthy Eating

Gino Campana, Kristin Kirkpatrick, and Tracy Wiedt join Thom Hartmann to discuss how to design communities that encourage healthy habits including eating local, farm-fresh food.