Gripping New Documentary Exposes Attempts to Silence Undercover

HOGWOOD: a modern horror story will be available to watch on Amazon Prime Video, Apple TV and Google Play Movies from 25 June 2020. HOGWOOD has been selected for the British Documentary Film Festival.

Conspiracy theories are everywhere but the documentary HOGWOOD: a modern horror story reveals a real and shocking home-grown conspiracy. Streaming on Amazon Prime, Apple TV and Google Play Movies, the 35-minute indie documentary follows an intrepid group of undercover investigators as they enter the UK’s biggest factory farms. The conspiracy unfolds as they fight against some of the most powerful players in the animal agriculture industry, delicately weaving a chilling tale of negligence and greed.

Narrated by Jerome Flynn, best known for his role as Bronn in HBO’s Game of Thrones, the documentary centres around the quaintly named Hogwood farm. Jerome opens the documentary against the picturesque backdrop of rural England, just minutes away from the farm. He tells the disturbing tale of Hogwood and how it came to be one of the most infamous pig farms in the UK. His narrative is intertwined with undercover footage and interviews with investigators and activists representing the animal welfare group Viva! — who conducted the campaign.

The film goes onto feature interviews with a livestock vet speaking out about her horrific on-the-job experiences in similar farms for the first time. It concludes with expert comment from GP and public health expert, Dr Josh Cullimore, and Oxford University researcher Joseph Poore. The release of HOGWOOD could not be timelier, given that the current COVID-19 pandemic came from the consumption and exploitation of animals. It paints a bleak picture of how meat pollutes our planet and puts us at risk of further disease pandemics, highlighting the catastrophic impact if we do not reduce our meat and dairy consumption. This truly is a film for now.

Speaking in interview, Dr Josh Cullimore stresses the connection between the recent coronavirus outbreak and intensive farming:

“Three quarters of the antibiotics used across the world are for preventative animal agriculture rather than to treat diseases in humans. This is used deliberately to support an unnatural, intensive, unsanitary form of animal agriculture.

“But it isn’t just bacteria that are a threat. There are many viruses in wild animals that can jump species into animals kept in markets or intensive farms. They have the potential to mutate and infect humans and the result can be deadly, as we’ve found with coronavirus. Places like Hogwood act as reservoirs of infection and allowing them to continue is like playing Russian roulette.”

Joseph Poore, well-renowned for his recent large-scale research into the environmental impacts of food, added: “The science is pretty unanimous. We just cannot have a future with this volume of animal products in it that is sustainable. It is simply not a feasible option.”

The director and producer of HOGWOOD, Tony Wardle, said:

“I have been producing investigative documentaries for many years and no film has been more harrowing than HOGWOOD. The name ‘a modern horror story’ could not be more apt; there are modern horror stories taking place each day in the British countryside. Not only are these horrors hidden from sight, but they are endorsed and funded by huge corporations and the Government. That is why this film had to be made — because the public has a right to see what takes place beyond the factory farm walls.”

Speaking about the film, Jerome said:

“It is an honour to be presenting this very important film. After seeing the horrendous conditions and animal abuse that is happening behind Hogwood’s walls I had to do something. The pigs of Hogwood aren’t just meat products, they are sensitive, emotionally aware beings just like us and they deserve better than this.”

HOGWOOD: a modern horror story will be available to watch on Amazon Prime Video,
Apple TV and Google Play Movies from 25 June 2020.

HOGWOOD has been selected for the British Documentary Film Festival.

ENDS information:
  • View the electronic press kit here: https://bit.ly/2YsyxfI
  • Viva! is a registered charity 1037486.
  • Viva! has investigated Hogwood pig farm four times from 2017 to 2019.
  • Hogwood was a Red Tractor approved farm, supplying supermarket giant Tesco, major food producer Cranswick plc and supposedly represented the best of British farming.
  • In 2019, after the final ground-breaking investigation which gained national media coverage, Hogwood was dropped by Red Tractor, Cranswick plc and Tesco.
  • HOGWOOD sheds new light on the horrific conditions experienced by animals at Hogwood Farm and is the culmination of months of investigative work by Viva!.

Source: Gripping New Documentary Exposes Attempts to Silence Undercover

Health Connection Meeting (CHIP) Monday, June 22, 2020

Hello Friends,

We haven’t been able to have our Health Connection (CHIP) meetings for several months.  We would like to alert you to this excellent online health series starting Monday, June 22.

“Take Charge of Your Health: beginning Monday, June 22, live at 6 pm Central time. The week-long series will feature interviews with medical experts, Bible study of wellness principles, and practical instruction in lifestyle change for health improvement. Go to  www.takecharge.life  to register free and watch the programs online.  Fifteen experts will be interviewed during the week on a variety of health topics.  

June 22  Heart Health

June 23  Dealing with Diabetes

June 24  Combating Cancer

June 25  Weight Loss

June 26  Depression and Mental Health

June 27  Coping with Stress

June 28  Overcoming Addictions

We will wait and see the conditions for our July meeting.  Several people have asked if we are resuming our meetings.  We can’t have food, but could have an hour meeting with masks and physical distancing.  How many would feel comfortable with that?  

I hope you all are safe and will be able to benefit from the Take Charge of Your Health programs this week.  We miss you!

Blessings,

Debbie Burghart

mdburghart@gmail.com

(Little Rock, Arkansas)

Letting Go Of Illness To Let Healing In – by Brooke Goldner, M.D.

If you find yourself sabotaging yourself, there might be a part of you holding on to illness.

Coaching from a recent meeting in my 6 week rapid recovery group. In addition to getting personalized feedback on your nutrition every day, we do live coaching to help people overcome self sabotage and the emotional reasons for eating and staying sick.

I also talk about this in my book Goodbye Autoimmune Disease.

. I hope this helps you if you’re struggling with this.

. If you realize you need help to reverse your disease and you want to join our 6 Week Rapid Recovery Group, there are 7 spots left in the group starting July 17 when I posed this video. You can learn more at GoodbyeLupus.com, click on “Work With Doctor G”.

For more info: ► Subscribe to My Channel: http://www.youtube.com/c/BrookeGoldnerMD

►Where to follow and listen to Dr. G:

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►To learn more about rapid recovery or make an appointment with Dr. G go to http://goodbyelupus.com

►6 Week Rapid Recovery Group: http://goodbyelupus.com/group-healing

Where Do Dietitians And Nutritionists Get Their information On Nutrition And Disease Reversal And Are They Getting Accurate Information? Dr. Pam Popper

Author of Food Over Medicine: The Conversation That Could Save Your Life

Overmedicated, overfed, and malnourished, most Americans fail to realize the answer to lower disease rates doesn’t lie in more pills but in the foods we eat.With so much misleading nutritional information regarded as common knowledge, from “everything in moderation” to “avoid carbs,” the average American is ill-equipped to recognize the deadly force of abundant, cheap, unhealthy food options that not only offer no nutritional benefits but actually bring on a disease.

In this lecture, Pamela A. Popper, Ph.D. ND, speaks about the dire state of American health—the result of poor nutrition choices stemming from food politics and medical misinformation. But, more important, she shares the key to getting and staying healthy for life.

Backed by numerous scientific studies, Pamela A. Popper, Ph.D., ND details how dietary choices either build health or destroy it.

Home

https://www.youtube.com/user/drpamsnewschannel 

http://drpampopper.com/about-pam/

 

Human Genes are Turned On and Off by Diet

Scientists once believed that genetic information was fixed at the time of fertilization, and therefore was beyond any outside influences. This has been found to be untrue. Good genes are “turned on” by a healthy environment, just as “bad genes” are silenced by a healthy environment. In practical terms “a healthy environment” means a diet based on a plentiful supply of starches, vegetables, and fruits (avoiding animal-derived foods and oils). The biochemistry involved is complex, but may be of interest to you.

Genetics is the study of heredity in general and genes (DNA) in particular. Changes in genes occur only over long periods of time (measured in tens of thousands of years) through evolution, whereas expression of the information stored in our genes changes rapidly and is effected by pressures from the outside environment. Epigenetics is the study of these timely adaptations. (The Greek prefix epi- in “epigenetics” refers to biologic changes that occur that are “on top of” or “in addition to” those directed by our basic set of genes that we inherit from our parents.)

Reading the Genetic Code

The most fundamental form of epigenetics accounts for our entire development. Life begins with genetic information from the father (sperm) and the mother (egg) joining together to form a fertilized egg; thereby the basic genetic code for a person is established. Within this one cell is all the information required to grow all the parts of a baby, including perfectly formed hair, a nose, lips, a heart, and two legs. To accomplish this remarkable differentiation during the development of the embryo, specific segments of the genetic code (DNA) either become active or remain silent at specific times within specific cells. For a nose to grow on a child’s face, the “nose genes” in a few embryonic cells must be turned on while unrelated genes are turned off. Exactly how these precisely orchestrated events play out is still a mystery.

How different genes are expressed is also the result of changes in our environment. This plasticity of our genetic material has been clearly demonstrated by “twin studies.” Identical twins begin life as a single fertilized egg that splits into two with identical genes in each egg. If the expression of our genetic code were fixed then identical twins would remain identical throughout life. They would develop similarly and go on to have the same health issues. However, that is not what is observed. Furthermore, as twins age, their DNA actually becomes more dissimilar. The differences are even more apparent when twins are raised in distinctly different environments (this happens when they are separated after birth, for example).

Diet-induced Epigenetic Changes Are Also Inherited

Epigenetic changes that appear in sperm or egg cells prior to fertilization can be transferred to subsequent generations. For example, the effects of severe starvation that took place in the German-occupied Netherlands during the Dutch famine of WWII (1944–1945) were subsequently seen in following generations of Dutch children. Epigenetic changes that allowed a pregnant mother to survive on 580 calories a day for six months appeared in their offspring. In essence, “thrifty genes” were turned on in the fetus in preparation for survival during very lean times. Unfortunately, this enhanced efficiency turned out to be detrimental because post WWII were times of plenty in Western Europe, with an abundance of meat, dairy products, cakes, and cookies.

Daughters born to mothers starved during the Dutch famine were found to have even higher risks of diseases typically caused by over-nutrition. They had over twice the risk of breast cancer, more hypertension, and developed heart disease three years sooner than daughters born to mothers who were well nourished during pregnancy. In line with adaptations made to survive in a world of food scarcity, the daughters born to “starved” mothers were also found to be more capable of reproduction than girls born to mothers who were well nourished. Prolific reproduction enhances survival of the species.

Another example of the influences of food shortages on epigenetic changes is provided by the study of several generations of people from Overkalix, Sweden. Records show that during the years of 1800, 1812, 1821, 1836 and 1856 there was total crop failure followed by extreme suffering. However, 1801, 1822, 1828, 1844 and 1863 were years of food abundance. Not surprisingly, Swedish men exposed during preadolescence to the periods of famine were less likely to die of cardiovascular disease. What was surprising is that similar advantages were passed on to the next generations. Grandsons (of once starving men) were at one-fourth the risk of developing type-2 diabetes, and died on average six years later in life than the grandsons of fathers who were well nourished during a similar time in life.

These differences in the health of offspring from the Dutch and Swedish famines may seem to be contradictory: Mothers pregnant during lean times passed on epigenetic changes that harmed their daughters in times of plenty, whereas fathers passed on changes that seemed to help their grandsons, even though these offspring also ate a rich diet. Adequate explanations for the different outcomes are not available, but both observations point to the fact that sudden changes in the environment (the availability and type of food) can cause rapid changes in gene expressions that are remembered and passed down to subsequent generations.

Epigenetics in Times of Over-Nutrition

We now live in a world where diseases caused by over-nutrition are far more common than diseases of under-nutrition (starvation). Based on observations from times of under-nutrition, we can expect that our bodies are efficiently making epigenetic changes that will enhance the human race. Genes are being turned on to deal with excesses of fat, protein, cholesterol, and environmental chemicals; all at levels never before faced by past populations. Although epigenetic changes may blunt the impact of all this toxicity, they cannot compensate fully. And as before, these adaptations will be passed on to subsequent generations with unknown results to their health.

Fortunately, modifications in gene expression now being caused by over-nutrition are reversible. Studies of people and laboratory animals have identified many chemicals found in foods that result in both helpful and harmful gene expressions. Not surprisingly, plants make beneficial chemicals. For example, folate from plants causes favorable epigenetic changes. For maximum benefit and minimal risk, this natural chemical must be consumed in the right package—like a bean or banana—not as a pill.

Folate-deficiency causes birth defects (neural tube defects), so the obvious solution would be to enrich a reproductive woman’s diet with foliage (plants)—the natural source of folate. Instead, women have been told to take folic acid pills before pregnancy, and the food supply in many countries has been supplemented (folic acid is added to flours and cereal products). Folic acid supplied in this manner, as an isolated concentrated nutrient, results in fewer birth defects but offers no added protection against the risk of death, cancer, and heart disease for the general population.

Animal foods, such as meat, poultry, cheese, milk, and eggs are well recognized as the primary cause of obesity, heart disease, and common cancers in people following the Western diet. Choline, a chemical found in high concentration in animal foods, has profound effects on gene expression and is considered to be an important factor in our modern day diseases.

Finally, calorie-restricted diets have been shown to result in epigenetic changes that are associated with weight loss, and a reduced risk of developing diabetes, heart disease, and cancers. Other than by involuntary starvation (as seen with the Danes and Swedes), the natural, appetite-satisfying, health-enhancing way to restrict calories is to replace meat, dairy, and oils in the diet with starches (beans, corn, potatoes, rice, etc.), vegetables, and fruits.

The science of epigenetics is new and interactions between our environment and our genes are complex. But we know enough about epigenetics to stem the tide in the rise of obesity, heart disease, and cancers for people living in western societies for now and the future. Proper nurturing (by health-supportive foods) will bring out the best in our genes. The fact that the vast majority of people have survived successfully on plant- (more exactly, starch-) based diets for all of verifiable human history should be sufficient evidence for us to make the right food choices now.

Source: https://www.drmcdougall.com/misc/2013nl/sep/epigenetics.htm

What’s The Scientifically Proven Most Effective Diet To Prevent Obesity, Diabetes, Heart Disease, Cancer, Alzheimer’s And Other Diseases 

with Brian Clement Ph.D., Anna Maria Clement Ph.D., Steve Blake, Sc.D, Sunil Pai, M.D., Gabriel Cousens, M.D.

THOMAS SEYFRIED

Cancer as a mitochondrial metabolic disease

Steve Blake – The Diet Doctor

Dr. Gabriel Cousens

This Common Disease Increases Coronavirus Risk (& How to Combat It) – Dr William Li

By now, most of us are familiar with the most dominant characteristics of the Coronavirus. It is much more contagious than the common flu virus, symptoms may vary from severe difficulty breathing, blood clots, and gastrointestinal distress to temporary loss of smell or no clinical symptoms at all. And it is most threatening to individuals over 60, people with certain pre-existing conditions, and individuals with compromised immune systems.

If you have cancer, you likely fall under the immunocompromised category and should be dedicating extra attention to the preventative measures you are taking to protect your immune system – especially as the country begins to reopen. Immunocompromised, sometimes also referred to as immunosuppressed, is a wide-ranging label that includes anyone who has a weakened immune system. Your immunity is made up of an arsenal of cells that are strategically placed throughout the body to identify, warn of, and destroy invaders and other harmful substances. If these cells do not function properly, damaging organisms such as parasites, harmful bacteria, and viruses may start to develop within the body.

Coronavirus risk may increase because of the cancer itself, as a result of the side effects of cancer treatments and procedures, because of low white blood cell count, or as an outcome of poor nutrition.

Cancer & Coronavirus

The fact that someone has cancer, alone, may negatively impact their ability to fight infections like COVID-19. Certain types of cancer like lymphomas, some leukemias, and multiple myeloma begin within immune cells. As a result, cells that once served to protect the body are altered to work improperly. Cancerous cells may also infect the bone marrow, where blood cells are produced, and cause blood cell production to decline. If this happens, fewer white blood cells (pathogen-fighting immune cells) are deployed to neutralize infection.

Side Effects of Cancer Treatments

The reason why cancer may decrease someone’s ability to ward off or heal from the Coronavirus is not only due to the disease itself. Your skin and various mucous membranes are your body’s first line of defense. They provide a physical barrier against the dangers of the outside world. Individuals with cancer are often prescribed anti-cancer pharmaceuticals and radiation therapy among other medicaments. They are also often required to undergo procedures such as surgeries, installation of catheters, receiving shots, etc. These treatments and procedures may injure skin cells or cause damage to mucous membranes, making it easier for pathogens to enter the body. Certain anti-cancer treatments may also result in nausea, which I will touch on shortly.

White Blood Cell Count

Anti-cancer treatments like radiation, chemotherapy, steroid use, stem cell transplants, bone marrow transplants, and more can reduce the number of white blood cells like neutrophils in the body. Cancer itself is also capable of reducing your white blood cell count and certain cancer treatments can also suppress the efficiency of white blood cells. It is much easier to catch an infection like COVID-19 when you do not have enough white blood cells available. In fact, one way to determine how at-risk you are of developing an infection is for a doctor to examine the number of neutrophils that you have available.

Nutrition

In order for any cell to carry out its function, it must have the proper fuel. Lack of essential nutrients such as vitamins, minerals, protein, and general calories can weaken your immune system. Individuals with cancer often require more calories in order to adequately support their immune system and fight off infections like the Coronavirus. People diagnosed with cancer may require extra nutrients because the cancer itself may make it difficult for them to eat, treatments may result in nausea, or the cancer cells may use up vital nutrients that should be designated for other cells.

If you have been diagnosed with cancer, I recommend speaking with your doctor to see if adding dietary supplements or intravenous nutrition might be beneficial for you as you continue building your immunity against COVID-19. Beyond simply making sure you are eating enough calories, nutrients, vitamins, and minerals, there are certain immune-boosting foods that I recommend adding to your diet. White button mushrooms, broccoli (florets, stems, and sprouts), extra virgin olive oil, chestnuts, blackberries, aged garlic, Chile peppers, and pomegranate juice are just a few foods that contain powerful immune-enhancing properties.

***

It is important to note that not everyone who was treated for cancer in the past is a high risk for catching the Coronavirus today. If you had cancer a number of years ago, it is likely that your immune system has mostly recovered by now. With that said, if you fall into the COVID-19 high-risk category because you do currently have cancer or did recently, it is best to take some necessary precautions such as staying home when possible, regularly washing your hands, cleaning and disinfecting regularly-touched surfaces, and increasing your intake of the immune-boosting foods that I mentioned previously.

I outline many more immune-enhancing foods in my book Eat to Beat Disease, so check that out for more details.

Source: This Common Disease Increases Coronavirus Risk (& How to Combat It) – Dr William Li

Opinion | The End of Meat Is Here | The New York Times

Is any panic more primitive than the one prompted by the thought of empty grocery store shelves? Is any relief more primitive than the one provided by comfort food?

Most everyone has been doing more cooking these days, more documenting of the cooking, and more thinking about food in general. The combination of meat shortages and President Trump’s decision to order slaughterhouses open despite the protestations of endangered workers has inspired many Americans to consider just how essential meat is.

Is it more essential than the lives of the working poor who labor to produce it? It seems so. An astonishing six out of 10 counties that the White House itself identified as coronavirus hot spots are home to the very slaughterhouses the president ordered open.

In Sioux Falls, S.D., the Smithfield pork plant, which produces some 5 percent of the country’s pork, is one of the largest hot spots in the nation. A Tyson plant in Perry, Iowa, had 730 cases of the coronavirus — nearly 60 percent of its employees. At another Tyson plant, in Waterloo, Iowa, there were 1,031 reported cases among about 2,800 workers.

Sick workers mean plant shutdowns, which has led to a backlog of animals. Some farmers are injecting pregnant sows to cause abortions. Others are forced to euthanize their animals, often by gassing or shooting them. It’s gotten bad enough that Senator Chuck Grassley, an Iowa Republican, has asked the Trump administration to provide mental health resources to hog farmers.

Despite this grisly reality — and the widely reported effects of the factory-farm industry on America’s lands, communities, animals and human health long before this pandemic hit — only around half of Americans say they are trying to reduce their meat consumption. Meat is embedded in our culture and personal histories in ways that matter too much, from the Thanksgiving turkey to the ballpark hot dog. Meat comes with uniquely wonderful smells and tastes, with satisfactions that can almost feel like home itself. And what, if not the feeling of home, is essential?

And yet, an increasing number of people sense the inevitability of impending change.

Animal agriculture is now recognized as a leading cause of global warming. According to The Economist, a quarter of Americans between the ages of 25 and 34 say they are vegetarians or vegans, which is perhaps one reason sales of plant-based “meats” have skyrocketed, with Impossible and Beyond Burgers available everywhere from Whole Foods to White Castle.

Our hand has been reaching for the doorknob for the last few years. Covid-19 has kicked open the door.

At the very least it has forced us to look. When it comes to a subject as inconvenient as meat, it is tempting to pretend unambiguous science is advocacy, to find solace in exceptions that could never be scaled and to speak about our world as if it were theoretical.

Some of the most thoughtful people I know find ways not to give the problems of animal agriculture any thought, just as I find ways to avoid thinking about climate change and income inequality, not to mention the paradoxes in my own eating life. One of the unexpected side effects of these months of sheltering in place is that it’s hard not to think about the things that are essential to who we are.
We cannot protect our environment while continuing to eat meat regularly. This is not a refutable perspective, but a banal truism. Whether they become Whoppers or boutique grass-fed steaks, cows produce an enormous amount of greenhouse gas. If cows were a country, they would be the third-largest greenhouse gas emitter in the world.

According to the research director of Project Drawdown — a nonprofit organization dedicated to modeling solutions to address climate change — eating a plant-based diet is “the most important contribution every individual can make to reversing global warming.”

Americans overwhelmingly accept the science of climate change. A majority of both Republicans and Democrats say that the United States should have remained in the Paris climate accord. We don’t need new information, and we don’t need new values. We only need to walk through the open door.

We cannot claim to care about the humane treatment of animals while continuing to eat meat regularly. The farming system we rely on is woven through with misery. Modern chickens have been so genetically modified that their very bodies have become prisons of pain even if we open their cages. Turkeys are bred to be so obese that they are incapable of reproducing without artificial insemination. Mother cows have their calves ripped from them before weaning, resulting in acute distress we can hear in their wails and empirically measure through the cortisol in their bodies.

No label or certification can avoid these kinds of cruelty. We don’t need any animal rights activist waving a finger at us. We don’t need to be convinced of anything we don’t already know. We need to listen to ourselves.

We cannot protect against pandemics while continuing to eat meat regularly. Much attention has been paid to wet markets, but factory farms, specifically poultry farms, are a more important breeding ground for pandemics. Further, the C.D.C. reports that three out of four new or emerging infectious diseases are zoonotic — the result of our broken relationship with animals.
Our Cruel Treatment of Animals Led to the Coronavirus

It goes without saying that we want to be safe. We know how to make ourselves safer. But wanting and knowing are not enough.

These are not my or anyone’s opinions, despite a tendency to publish this information in opinion sections. And the answers to the most common responses raised by any serious questioning of animal agriculture aren’t opinions.

Don’t we need animal protein? No.

We can live longer, healthier lives without it. Most American adults eat roughly twice the recommended intake of protein — including vegetarians, who consume 70 percent more than they need. People who eat diets high in animal protein are more likely to die of heart disease, diabetes and kidney failure. Of course, meat, like cake, can be part of a healthy diet. But no sound nutritionist would recommend eating cake too often.

If we let the factory-farm system collapse, won’t farmers suffer? No.

The corporations that speak in their name while exploiting them will. There are fewer American farmers today than there were during the Civil War, despite America’s population being nearly 11 times greater. This is not an accident, but a business model. The ultimate dream of the animal-agriculture industrial complex is for “farms” to be fully automated. Transitioning toward plant-based foods and sustainable farming practices would create many more jobs than it would end.

Don’t take my word for it. Ask a farmer if he or she would be happy to see the end of factory farming.

Isn’t a movement away from meat elitist? No.

A 2015 study found that a vegetarian diet is $750 a year cheaper than a meat-based diet. People of color disproportionately self-identify as vegetarian and disproportionately are victims of factory farming’s brutality. The slaughterhouse employees currently being put at risk to satisfy our taste for meat are overwhelmingly brown and black. Suggesting that a cheaper, healthier, less exploitative way of farming is elitist is in fact a piece of industry propaganda.

Can’t we work with factory-farming corporations to improve the food system? No.

Well, unless you believe that those made powerful through exploitation will voluntarily destroy the vehicles that have granted them spectacular wealth. Factory farming is to actual farming what criminal monopolies are to entrepreneurship. If for a single year the government removed its $38-billion-plus in props and bailouts, and required meat and dairy corporations to play by normal capitalist rules, it would destroy them forever. The industry could not survive in the free market.

Perhaps more than any other food, meat inspires both comfort and discomfort. That can make it difficult to act on what we know and want. Can we really displace meat from the center of our plates? This is the question that brings us to the threshold of the impossible. On the other side is the inevitable.

With the horror of pandemic pressing from behind, and the new questioning of what is essential, we can now see the door that was always there. As in a dream where our homes have rooms unknown to our waking selves, we can sense there is a better way of eating, a life closer to our values. On the other side is not something new, but something that calls from the past — a world in which farmers were not myths, tortured bodies were not food and the planet was not the bill at the end of the meal.

One meal in front of the other, it’s time to cross the threshold. On the other side is home.

Jonathan Safran Foer is the author of “Eating Animals” and “We Are the Weather.”

 

Troubleshooting: Not Getting Results On Your Own by Brooke Goldner, M.D.

From a recent Q&A: What if I am not seeing results trying to do Rapid Recovery on my own?

Want to learn the Goodbye Lupus Protocol for free? Free webinar classes happening now! CLICK the link that follows TO WATCH & LEARN: https://goodbyelupus.com/6-steps-to-r…

At the classes, you can sign up for FREE LIVE Q&As with Dr. G at the classes so you can ask her all of your questions about health live.

All Digital Content on Our Site is Now Free!

 

Dear McDougall Friends,

During this uncertain time, there is nothing more important than staying safe and healthy. Dr. McDougall’s Health and Medical Center has always been dedicated to educating the public on how to obtain and maintain optimal health through the numerous articles Dr. McDougall has written over the years on various medical conditions and topics. Now is the time for us to help as many people as we can. How? We are offering all digital content on our website free of charge. This includes:

Why are we doing this? Simple, it’s the right thing to do. We hope you share our materials with your family and friends.

* During this time, both online courses will not be offering continuing education nor certification status for The Starch Solution Course.

Best of Health,