The majority staff of the House Select Subcommittee on the Coronavirus Crisis has issued a scathing report: “Coronavirus Infections and Deaths Among Meatpacking Workers Were Nearly Three Times Higher than Previous Estimates.”

Newly obtained documents from five of the largest meatpacking conglomerates, which represent over 80 percent of the market for beef and over 60 percent of the market for pork in the United States—JBS USA Food Company (JBS), Tyson Foods, Inc. (Tyson), Smithfield Foods (Smithfield), Cargill Meat Solutions Corporation (Cargill), and National Beef Packing Company, LLC (National Beef)—reveal that coronavirus infections and deaths among their meatpacking workers were substantially higher than previously estimated.

The report’s main findings:

• At least 59,000 meatpacking workers were infected with the coronavirus during the first year of the pandemic—almost triple the 22,700 infections previously estimated by the Food and Environment Reporting Network (FERN).
• At least 269 meatpacking workers lost their lives to the coronavirus between approximately March 1, 2020 and February 1, 2021—over three times higher than what was previously estimated by FERN.

• Certain meatpacking plants saw particularly high rates of coronavirus infections during the first year of the pandemic. For example, 54.1 percent of the workforce at JBS’ Hyrum, Utah plant contracted the coronavirus between March 2020 and February 2021.
• Across companies, Tyson saw 29,462 employee infections and 151 employee deaths, and JBS saw 12,859 employee infections and 62 employee deaths.
• Coronavirus Outbreaks in Meatpacking Plants Disproportionately Impacted Minority Workers
• The full extent of coronavirus infections and deaths at these meatpacking companies was likely much worse than these figures suggest.
• OSHA made a political decision not to issue regulatory standards that might require meatpacking companies to take actions to protect workers.

Recall that meatpacking workers were among the first to get sick from Covid-19, causing

• People in their communities to become ill
• Plant closures
• Meat shortages
• Meat companies to succeed in inducing President Trump to issue an executive order to keep the plants open.

The report confirms that Covid-19 in meatpacking workers was and is a national tragedy and scandal, a direct result of corporate consolidation and capture of government.

The report’s recommendations to meatpacking plants, government agencies, and Congress can’t come soon enough.

I first learned of this study from a headline in the newsletter, BakeryAndSnacks.com: “Swedish RyeWeight study confirms bread can actually aid weight loss.”

Swedish researchers have found that breakfasting on rye bread significantly reduces appetite, resulting in 16% fewer calories consumed at lunch. What’s more, the suppression of appetite continued well into the afternoon

This seemed worth a look.  Here’s it is.

The study: A hypocaloric diet rich in high fiber rye foods causes greater reduction in body weight and body fat than a diet rich in refined wheat: A parallel randomized controlled trial in adults with overweight and obesity (the RyeWeight study).  Clinical Nutrition ESPEN.  Volume 45, October 2021, Pages 155-169.

Methods: Subjects with overweight or obesity consumed a weight-loss diet that contained either high fiber rye products or refined wheat products for 12 weeks.

Results:  Participants in the rye group lost 1.08 kg body weight and 0.54% body fat more than the wheat group, and their C-reactive protein was 28% lower.  There were no consistent group differences on subjective appetite or on other cardiometabolic risk markers.

Conclusion:  Consumption of high fiber rye products as part of a hypocaloric diet for 12 weeks caused a greater weight loss and body fat loss, as well as reduction in C-reactive protein, compared to refined wheat. The difference in weight loss could not be linked to differences in appetite response.

Sources of support: Formas, grant no.: 2014-00542. Barilla and Lantmännen pro-vided additional funding for the study (8% of total study budget each) and provided the intervention products.

Conflict of interest: RL is the founder of the Nordic Rye Forum, which is a research and dissemination platform for research related to rye and health that includes academic institutions as well as institutes and food industry with interest in rye across the Nordic region. The forum and its activities are funded by the industrial partners. RL is the PI of several projects funded by several cereal industrial companies. Such funding is used to carry out scientific studies. RL receives no salary, honorary, or by any other means has any personal economic benefits from industrial collaborations. Remaining authors declare no conflicts of interest.

Comment: The industry-funded Nordic Rye Forum has an interest in promoting rye consumption.  Its industry partners are listed here.  Two of them helped fund the study.  They must have appreciated the results.

Once again, the issue here is the potential for unconscious bias under the influence of industry funding.

Reference: For a summary of research on the “funding effect”—the observation that research sponsored by food companies almost invariably produces results favorable to the sponsor’s interests but that recipients of industry funding typically do not recognize its influence—see my book, Unsavory Truth: How Food Companies Skew the Science of What We Eat.

Halloween is about one thing only: candy.

Candy has a place in diets, just not a big one—added sugars are best consumed at no more than 5% to 10% of calories (for many people, that’s 100 to 200 calories).  It doesn’t take much candy to get to those numbers.

Consumer Reports has a helpful report on what 100 calories looks like: 13.6 candy corn kernels (see note at end) and 2.3 Hershey’s miniatures.

The candy industry doesn’t think you eat enough.  Candy, it says, fuels the U.S. economy.

Making chocolate, candy, gum and mints, our industry plays an important role in the U.S. economy. We create good-paying jobs in the manufacturing sector in the U.S., and support thousands of additional American jobs as we sell our products in the marketplace, and source our ingredients, packaging and transportation. Additional jobs, known as induced jobs, are supported through the re-spending of wages throughout the supply chain.

Not only that, but candy is an essential part of health and wellness lifestyles (the candy industry’s at least):

The National Retail Federation predicts that this fall “consumer spending on Halloween-related items is expected to reach an all-time high of $10.14 billion, up from $8.05 billion in 2020.” Of this total, spending on candy is estimated to reach $3 billion, up from $2.14 billion.

Trick or Treat?  Enjoy the Halloween weekend.

A note on candy corn

It would never occur to me that anyone would care, but how’s this for candy-industry research:

While there is some debate about the best way to enjoy this classic Halloween candy, most Americans say they enjoy the whole piece of candy corn at once (52%), while 31% of people start at the narrow white end and 17% of people start with the wider yellow end.

It’s not easy to track the food politics of Cannabis.  New edible and drinkable products are entering the market all the time, and the FDA still hasn’t gotten around to issueing regulations that anyone can understand.

I’ve been getting email PR for drinkables, for example:

• All-natural Wavze CBD Water Enhancers; CBD water is the new wave of consuming cannabinoids, made by infusing water with CBD particles. The water-soluble CBD plays into bioavailability, allowing the product to be absorbed more efficiently and adding versatility…Nanotechnology found in Wavze with particles as small as .01-100 nanometers, on the other hand, has proven to improve nutrient delivery…Available in three flavors – lemonade, coconut and lime, dragonfruit [in shot-size bottles]…Price: $25.00 (10mg squeeze bottle).
• CBD sauces:  These include things like Loud Grandma CBD Chili Crisp Oil, advertised as “a little fruity and funky…not crazy hot, but it packs a flavorful punch when used on leftover rice or spooned over scrambled eggs. Each teaspoon is a 10-milligram dose of CBD;” Potli’s CBD Feel Good Honey, “crafted with raw, wildflower honey harvested in California and infused with 10 milligrams of CBD per teaspoon…Maybe try it in a Gold Rush?; and Hot Sloth CBD Hot Sauce made with white miso paste, fermented plum, dragonfruit, habanero and 15 milligrams of CBD per teaspoon.
• CBD from orange peels: A different CBD story:  A new CBD made from orange peel could signal a breakthrough for the industry and offer access that was once unimaginable…. Read more

But the market may not be doing all that great.  Theft and fraud are major concerns:

• Does a drop in CBD sales signal dwindling consumer interest, or is it a classic ‘crossing the chasm’ moment?  With US retail sales of cannabidiol-infused foods, beverages and supplements declining sharply in the past year and some early-adopters souring on the ingredient after experiencing lackluster ‘results,’ some players in the space are discontinuing their CBD products or formulating new ones without it. 
  
•  Thieves are stealing California’s scarce water. Where’s it going? Illegal marijuana farms:  As drought grips most of California, water thefts have increased to record levels. Thieves tap into hydrants, pump water from rivers, and break into remote water stations and tanks.

So is lack of regulation

• The passage of the 2018 farm bill has created an unregulated THC market, and Congress is not rushing to fix it. FiveThirtyEight has more.

Mitch McConnell didn’t know what he was doing when he passed the 2018 Farm Bill. The bill included his provision that legalized industrial hemp, a form of cannabis that can be made into a wide variety of products including cannabidiol, a non-intoxicating cannabis compound commonly called CBD. That part was intentional — the law quickly launched a multi-billion dollar industry that put the once-obscure CBD compound into lattes, seltzers and hundreds of CVS stores across the country.  But after three years it appears one of the law’s biggest impacts was entirely unintentional: It accidentally created a booming market for synthetic THC, marijuana’s primary intoxicant.

The FDA is AWOL according to Politico.

The FDA’s original mission, in the words of acting FDA Commissioner Janet Woodcock, centered on “frustrating the sale of products peddled by frauds, charlatans, and careless companies.” But it isn’t doing that, and it hasn’t for a while now…when it comes to the non-prescription products that tens of millions of Americans buy every day — and which underlie a vast and growing industry — the agency is far less focused and effective, and in some cases, totally absent…the FDA’s failure to act is not only dangerous for consumers; it’s deeply damaging to the legitimate companies that are forced to compete with those that are reckless or worse.

Health Affairs, with support from the Robert Wood Johnson Foundation, takes a serious look at CBD policies and the lack thereof.

• Cannabis Liberalization In The US: The Policy Landscape: State cannabis policies are inconsistent across jurisdictions and often conflict with federal policy. Policy makers should adopt an approach to cannabis liberalization that addresses these inconsistencies, improves the safety of cannabis supply, and combats health disparities and other inequities.
• Cannabis legalization In The US: Population Health Impacts:  Evidence regarding the effects of recreational cannabis legalization on public health is inconsistent. Future research should assess heterogeneous policy design, differential effects on population subgroups, and effects related to characteristics of legal cannabis supply.

The European Parliament has just ratified the European Commission’s Farm-to-Fork Draft Action Plan for a “For a fair, healthy and environmentally-friendly food system.”  This was based on previous reports and research.

On 11 December 2019, the European Commission presented ‘The European Green Deal‘, a roadmap for sustainability that envisaged a ‘Farm to Fork’ strategy on sustainable food, to address priorities and challenges related to every step in the food chain. Many citizens and stakeholders contributed to the Commission’s consultation on a sustainable food strategy in February/March 2020. Initially planned for the end of March, the launch of the strategy was delayed due to the outbreak of the coronavirus. This change of plans raised lively debate among stakeholders and policy-makers on whether the strategy should be further delayed or not…On 20 May 2020, the Commission adopted its communication on ‘A Farm to Fork Strategy for a fair, healthy and environmentally friendly food system‘, accompanied by an action plan that put forward 27 legislative and non-legislative measures over a timespan running from 2020 to 2024 (with a review by mid-2023).

The European Commission’s Green Deal and Farm to Fork strategy are summarized here.

The European Parliament approved the action plan despite having do deal with a lobbying blitz from meat producers.

This has triggered an unexpectedly hostile lobbying frenzy both inside and outside the EU, particularly among critics who argue the European approach will reduce crop yields and drive up food prices. The U.S. is signing countries up to a rival agricultural plan based on keeping production high, while Europe’s national farming ministers are battling to ensure that these new green targets will be kept legally separate from the EU’s €270 billion farm subsidies policy.

Another industry body objects to the scapegoating of ultra-processed foods in the action plan.

Comment: As is almost always the case with such plans, there are so many proposals in the just-approved action plan that it is hard to sort out what is important.  There is plenty here to challenge food companies, for example:

• Directive to significantly reduce use and risk and dependency on pesticides and enhance Integrated Pest Management
• Evaluation and revision of the existing animal welfare legislation, including on animal transport and slaughter of animals
• Proposal for a revision of the feed additives Regulation to reduce the environmental impact of livestock farming
• Initiative to improve the corporate governance framework, including a requirement for the food industry to integrate sustainability into corporate strategies
• Set nutrient profiles to restrict promotion of food high in salt, sugars and/or fat
• Proposal for a harmonised mandatory front-of-pack nutrition labelling to enable consumers to make health conscious food choices
• Proposal for a sustainable food labelling framework to empower consumers to make sustainable food choices
• Review of the EU school scheme legal framework with a view to refocus the scheme on healthy and sustainable food

Could we do something like this, please.

In a press release, the USDA says it is going to take action against Salmonella contamination of poultry in order to get closer to the national target of a 25% reduction in Salmonella illnesses.

Despite consistent reductions in the occurrence of Salmonella in poultry products, more than 1 million consumer illnesses due to Salmonella occur annually, and it is estimated (PDF, 1.4 MB) that over 23% of those illnesses are due to consumption of chicken and turkey…USDA intends to seek stakeholder feedback on specific Salmonella control and measurement strategies, including pilot projects, in poultry slaughter and processing establishments. A key component of this approach is encouraging preharvest controls to reduce Salmonella contamination coming into the slaughterhouse.

The North American Meat Institute says its members are happy to assist (Salmonella is a problem for poultry, not beef).

The National Chicken Council also pledged to assist with the pilot projects, but then put the onus of responsibility squarely on you.

Even with very low levels of pathogens, there is still the possibility of illness if a raw product is improperly handled or cooked. Increased consumer education about proper handling and cooking of raw meat must be part of any framework moving forward. Proper handling and cooking of poultry is the one thing that will eliminate any risk of foodborne illness. All bacteria potentially found on raw chicken, regardless of strain, are fully destroyed by handling the product properly and cooking it to an internal temperature of 165°.

The newly formed Coalition for Poultry Food Safety Reform, led by Center for Science in the Public Interest, welcomes the USDA’s announcement, but insists that USDA’s food safety oversight needs to extend from farm to fork.

Comment: The USDA’s jurisdiction starts at the slaughterhouse, but chickens coming into the plant are already contaminated with Salmonella.  This means prevention has to start on the farm, and poultry producers would have to institute procedures to keep their flocks free of Salmonella. They would much rather you cooked your chicken properly.

The latest big Salmonella outbreak is due to onions, an FDA-regulated food.

FDA’s traceback investigation is ongoing but has identified ProSource Produce, LLC (also known as ProSource Inc.) of Hailey, Idaho, and Keeler Family Farms of Deming, New Mexico, as suppliers of potentially contaminated whole, fresh onions imported from the State of Chihuahua, Mexico.

Keeler Family Farms issued a voluntary recall.   ProSource Produce LLC also issued a voluntary recall.

The CDC has the statistics:

Comment: I wrote about a previous onion recall last year.   Food safety lawyer Bill Marler asks: What did we learn – or not – from the 2020 Salmonella Outbreak linked to onions?  That investigation, as he emphasizes, identified probable causes:

• potentially contaminated sources of irrigation water;
• sheep grazing on adjacent land;
• signs of animal intrusion, including scat (fecal droppings), and large flocks of birds that may spread contamination; and
• food contact surfaces that had not been inspected, maintained, or cleaned as frequently as necessary to protect against the contamination of produce.

The FDA lists all the products that have been recalled so far.  It also displays their labels.  If you have onions from these companies, treat them like biosafety hazards.  If you can’t bear to throw them out, at least boil them and sterilize everything they could have contacted.

Jackfruit?  No, I’m not kidding.

For one thing, it’s JSTOR Daily’s Plant of the Month: “The newly hot alternative to meat has a long history.”

Jackfruit is not new in South Asia and its surrounding regions, where it has been a culturally significant foodstuff for centuries. Nor is jackfruit new in the West. Rather, it has a long and disquieting history: British imperialists wielded jackfruit as a tool to provide cheap nutrition to enslaved and coerced laborers throughout their empire.

Here’s what it looks like on the tree:

And off:

If you are in the business of selling Jackfruit, or products made from it, you will want research demonstrating health benefits.

Voila!

The study: Efficacy of green jackfruit flour as a medical nutrition therapy replacing rice or wheat in patients with type 2 diabetes mellitus: a randomized, double-blind, placebo-controlled study  Gopal Rao, K. Sunil Naik, A. G. Unnikrishnan & James Joseph.  Nutrition & Diabetes volume 11, Article number: 18 (2021)

Methods: This was a randomized, double-blind, placebo-controlled study of patients with type-2 diabetes who were being treated with oral antihyperglycemic agents.  They were either given jackfruit flour 30 g/day (Group A) or placebo flour (Group B) for 12 weeks.

Results: Patients from Group A had a better reduction in glycosylated hemoglobin, fasting plasma glucose, and postprandial plasma glucose than patients in Group B.

Conclusion: This study demonstrates the efficacy of jackfruit flour in glycemic control as medical nutrition therapy replacing an equal volume of rice or wheat flour in daily meal.

Funding: Diet Fibre 365 Food Products Pvt Ltd, India.

Acknowledgment: “The authors would like to acknowledge Abiogenesis Clinpharm Pvt Ltd, Hyderabad, for medical writing assistance funded by Diet Fibre 365 Food Products Pvt Ltd, Mumbai, India.”

Competing interests: JJ is the inventor of Jackfruit 365™ Green Jackfruit Flour with a pending patent and CEO of God’s Own Food Solutions Pvt Ltd which along with its subsidiary Diet Fibre 365 Food Products Pvt Ltd manufactures and markets the product. AGR, KSN, and UAG have no conflict of interest to declare.

Comment: This is a classic example of the funding effect in nutrition research.  The author owns the Jackfruit flour and the company that markets it, and the funder wrote (OK, helped to write) the paper.  The results were predictable.

Reference: For a summary of research on the “funding effect”—the observation that research sponsored by food companies almost invariably produces results favorable to the sponsor’s interests, but that recipients of industry funding typically do not recognize its influence—see my book, Unsavory Truth: How Food Companies Skew the Science of What We Eat.

Saru Jayaraman has a new book out:

She explains what this is about in an email:

As described in this recent NY Times article, we have been documenting thousands of restaurants raising wages to a median of $13.50 plus tips nationwide in order to recruit staff. As a result, we are so close to passing One Fair Wage – a very hopeful, silver lining to emerge from several challenging years.

In this moment of incredible change, we are hoping to use my new book – One Fair Wage: Ending Subminimum Pay in America (New Press, 2021) – to call for policy that will make the increasing wages nationwide permanent.

Please join us for one of the in-person or virtual events.

The newsletter issued by Hunter College’s Food Policy Center (subscribe to it here) notes recent items about food workers, restaurants, and food labor:

• A Record 4.3 Million Workers Quit Their Jobs in August, Led by Food and Retail Industries (CNBC) 
• Restaurant Wages Tick Higher but the Industry’s Labor Crunch Remains Intractable (CNBC)  
• ‘Death of 1,000 Cuts’: Kellogg’s Workers on Why They’re Striking (The Guardian)  
• Labor Strikes Target Big Food as Workers Seize on Industry Turmoil (Food Dive)  
• Restaurant Criticism Was Evolving Well Before COVID-19 (The Counter)  
• Food-Delivery Platforms Now Serving Ads (The Wall Street Journal)  
• 22 Organizations Supporting Mental Health Along the Food Chain (Food Tank)

Comment: Now more than ever, labor issues matter.  It helps to stay informed about what’s happening on the food-labor front.