Community Corner
Improve Health, Increase Available Food, Reduce Global Warming: Curtail Red Meat
What is a simple solution for improving health, increasing the food supply and reducing global warming that is often concealed by industry and government (hint: minimize red meat)? Would you believe there is a fairly simple science-based solution that even Rush Limbaugh and Barack Obama might agree upon? (Really! – we ain't making this up). Come and hear the well-documented and scientifically-credible research that the simple step of substantially reducing the consumption of ONLY red meat will: (i) have a major positive impact on your personal health (including reducing heart attacks, cancer, strokes, obesity and diabetes), while at the same time will (ii) have a major impact on reduction of global greenhouse gasses (and hence global warming), and (iii) substantially increase agricultural productivity (and thus increase global food supplies) (Cattle cause about as much global warming impact as cars!)
But why haven't we heard a lot more about this approach from USDA, FDA and the medical profession?! We will also cover in this session the incredibly frustrating and deceiving information that is promulgated by the food industry. And even more challenging, we will discuss why the professionals in USDA, FDA and the medical profession have not been much more knowledgeable about, responsive to and supportive of the overwhelming body of evidence supporting the reduction in red meat (and animal based fat and protein in general).
Presenter: Smith Wood is an Adjunct Prof at Georgetown where he enjoys analyzing irrational conditions in search of more "rational and defensible" policies.
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This forum is in the Chapel in the Program Building of the Unitarian Universalist Congregation of Fairfax. All are welcome!