Clean Eaters Warned About Risk Of Disorders – Sky News

Carrie Armstrong was recovering from an illness that had left her bed-bound.

With doctors warning her recovery would be slow, she turned to online health blogs and found what she thought was the healthy food holy grail: clean eating.

A new fad in food, clean eating promotes unprocessed and natural meals. It covers everything from gluten-free to raw food diets, and is praised by a legion of fans.

But Ms Armstrong became so obsessed with eating healthily, she became unhealthy.

“I went from eating everything to not just eating raw food, not just eating fruit, but eating just organic melon,” she said.

The uses for the scanners are 'endless', including instant nutritional data

A diet of melon alone, unsurprisingly, took its toll. Ms Armstrong’s hair started to fall out and her weight plummeted to 6st (38kg).

“I was worse off than when I started,” she said.

“I was mentally shattered and terrified by food. My life had become consumed by the food I consume.”

Experts are calling her experience “orthorexia”, an unclassified eating disorder identified by an extreme fixation on avoiding “unhealthy” foods.

They’re warning that the popularity of clean eating could lead to more cases, as extreme dieters become obsessed with controlling their food intake.

Even TV cook Nigella Lawson has spoken out about the trend – saying that clean eating could mask serious disorders.

But it is difficult to get away from the promotion of clean eating on health sites, blogs and social media.

On Instagram alone, there are more than 17 million posts when you search using the hashtag #cleaneating.

Fitness blogger Zanna Van Dijk has over 70,000 followers on the app.

Child measuring waist

She makes a living out of her healthy lifestyle, but worries about the example she could set for those who want to “eat clean”.

“Some people could use it to fuel negative behaviour, but I like to think that what I’m doing is going to support more positive behaviour,” she said.

“I do post my non-clean eating meals … and that’s a conscious effort to show people it’s OK not to be perfect.”

But many people following bloggers and fitness enthusiasts look at their recipes as if they’re nutritional advice.

Nutritionist Ian Marber warns that clean eating can often “cherry-pick science” and that people can end up “following fads and trends that have no background or basis to them whatsoever”.

Clean eaters are undeterred, and a community has grown around their “healthy” outlook.

For the majority, clean eating promotes a happy, healthy relationship with food, but there is a minority which take it too far.

The advice, as ever, is about balance – as much in people’s minds as on their plates.

From poop to power: Colorado explores new sources of renewable energy – 89.3 KPCC

The wastewater treatment plant in Grand Junction, Colo., takes in 8 million gallons of raw sewage — what’s flushed down the toilet and sinks.

Processing this sewage produces a lot of methane, which the plant used to just burn off into the air.

The process was “not good for the environment and a waste of a wonderful resource,” says Dan Tonello, manager of the Persigo Wastewater Treatment Plant.

Now, using more infrastructure, the facility refines the methane further to produce natural gas chemically identical to what’s drilled from underground.

Grand Junction has been replacing an aging fleet of garbage trucks and buses with natural gas vehicles, fueled mostly by the human-sourced gas from the treatment plant.

Tonello says Grand Junction is the first city in the nation to do that.

“We’re looking at hundreds of thousands of dollars a year being saved by implementing this process,” he says.

Europe has been extracting natural gas from organic waste for about a decade, and now it’s starting to pick up in the U.S.

Joanna Underwood, president of Energy Vision, a nonprofit dedicated to expanding the use of this renewable natural gas, or RNG, says Grand Junction is a model for small wastewater treatment plants around the country.

It’s cleaner than diesel fuel, and puts emissions that were heading for the atmosphere anyway to good use.

And there are other sources beyond human waste. Right now, for instance, food scraps are being collected from restaurant, grocery stores and large food manufacturers all over Colorado’s densely populated front range.

In a few weeks, the collected waste will be shipped to northern Colorado, where the Heartland Biogas facility is in its final stages of construction.

It’s much bigger than the Grand Junction treatment plant, one of the largest in North America, according to Bob Yost, whose company A1 Organics is partnering with the facility to coordinate the delivery of all that food.

Yost estimates there could be 25 to 30 semi loads of food waste coming in per day, which is then mixed with manure from a local dairy farm.

The best way to get the most natural gas from waste, according to Yost, is for a facility to have a balanced diet of both food scraps and manure.

The RNG is then delivered by the same pipelines used to deliver fossil fuel natural gas.

If all the organic waste in the country were gathered, current technologies could produce enough natural gas to replace about half of the diesel fuel used in U.S. transportation, says Energy Vision’s Underwood.

“For this sector, which in and of itself is big, it’s not a small piece,” she says.

It’s not a replacement for the traditional oil and gas industry by a longshot. But, as Underwood argues, practical solutions to climate change have to be assembled piece by piece.

This story was reported with Inside Energy, a public media collaboration focusing on America’s energy issues.

Copyright 2016 KUNC-FM. To see more, visit KUNC-FM.

 

Every Other Day Diet Vs Raw Food Diet – Which is Right For You?

It seems that wherever you turn there’s a different eating concept of program which is supposed to help you lose weight and look better. Naturally, you also want to feel healthier, not just lose fat.

In today’s article I want to compare two methods to lose weight and lead a healthier life. One is called the Every Other Day Diet and the other is known as the Raw Food diet. Which method is better for you? Which should you choose?

Before I begin to compare these two methods according to a list of criteria, let’s go over what these programs are in general.

The Every Other Day Diet (EODD for short) is a weight loss program in which you can eat your favorite foods every other day even if these are the kind of foods you will normally not find on any diet plan. These may include pizza, burgers, and so on.

Naturally, this program does have specific guidelines and you need to eat according to them. But, if you do, you can lose weight without really depriving yourself.

The Raw Food diet is a general term for programs which prescribe eating food in its most natural forms. This is usually vegetarian, if not vegan, programs, so meat eaters will not like this. The idea is that because modern food is filled with chemicals, pesticides, antibiotics, drugs, and other pollutants, that we’re getting sicker and fatter simply because we’re eating bad food and we need to stop.

Ease of Use

I believe that EODD is easier to do than most raw food diets because it’s less restrictive and does not require a radical lifestyle change. However, you can get used to eating raw. It’s an acquired habit.

Support

EODD does have a support system but so do many online raw food diet plans such as Yuri Elkaim’s Eating For Energy program. I believe support is very important which is why I prefer online programs to books.

Exercise

Raw Food diets as a whole are not centered around exercise. Some include exercise guidelines and some don’t. With EODD you will need to workout regularly to get the best results you can. There is no getting around it.

Health Wise

This is a point of contention. If you believe that eating “modern” food is bad for you (and there are experts which say as much) then a Raw Food diet will look healthier to you. If you don’t, then you don’t need to go to such extremes.

I will say this: there is truth in the claims that our foods are not as clean as they can and should be. However, you need to realize that a eating raw is a commitment to a totally different way of life, so you need to be ready for it.

Each of these 2 methods can work for you. Just choose the one which seems right for you and your life.

What Is Raw Food? Your Raw Food Diet Questions Answered

Perhaps you have heard of the terms ‘raw food,’ ‘raw living’ or ‘raw foodism,’ and you are intrigued and curious about what these terms denote. What is raw food? What is raw foodism and the raw food diet? Understanding these terms are really quite simple. This article will answer these questions as well as explain why people eat raw food and how to go raw. You may be amazed at why people go on this lifestyle, and perhaps you will conclude that they are the sensible ones!

Raw Food (Definition): Food that has not been processed, cooked or heated above 115 degrees Fahrenheit or 46 degrees Celsius.

The purpose of this is to ensure that the food contains its optimal nutrient and enzyme content (Cooking at a temperature above 115 degrees Fahrenheit (46 degrees Celsius) destroys most of the nutrients and enzymes in food). It refers particularly to natural, healthy, plant-based foods. It excludes all over-processed, over-cooked, zero-nutrient, preservative-laden foods that are so prevalent today.

Foods Consumed:

This diet consists of fresh fruits and vegetables, nuts and seeds, dried fruits and berries, sprouts, juices, dehydrated crackers and breads and avocado.

It may also involve gourmet foods such as dips and spreads, date and nut ‘brownies,’ desserts and sweets, sauces, cacao (healthy chocolate), coconut smoothies, nutrient-dense “soups,” zucchini/carrot “pasta,” plus an infinite variety of other gourmet foods that can be made to accommodate this healthy lifestyle.

Related Terminology (Definitions):

Raw Foodism: refers to the lifestyle and action of eating a raw food diet, as well as to the belief that this food will help to heal and nurture a persons’ mind, body and soul.

Living Foods: synonym of ‘raw food,’ – this phrase also refers to any foods that are uncooked and unprocessed (I.e., are consumed in their natural, unadulterated state).

Raw Living: synonym of ‘raw foodism’ and ‘the raw food diet’ – it is the lifestyle of a person who consumes only natural, plant-based, nutrient-dense foods.

Raw vegan diet: This term refers not only to the consumption of uncooked and unprocessed foods, but also to the exclusion of all animal products including meat, dairy, eggs and honey. (Note that the raw food diet is generally vegan anyway, unless a person were to consume raw meat and eggs, which is very rare.)

Why people eat raw food (Benefits):

People adopt this diet to benefit from its optimal nutrient and enzyme content. They nurture and feed their bodies with an abundance of minerals, proteins, vitamins and other important nutrients for a healthy body, and as a result, often see profound healing.

Raw foodism is well-renowned for its health benefits and amazing healing abilities. Persons adopt this lifestyle to clear their skin problems (acne, psoriasis, eczema etc.), for more energy, to treat their depression, to lose weight (a very common reason), to detoxify their sick body, to prevent, treat or reverse chronic disease (such as diabetes, cancer, obesity or chronic pain), for longevity, to recover from addictions, for beauty, or to develop a positive outlook on life (I.e., a zest for life!).

How To Go Raw:

Overnight or gradually: A person can adopt the raw food vegan diet by one of two ways: overnight or gradually. Both ways are perfectly fine, but some people are daunted by immediately adopting this lifestyle so they prefer to make gradual steps to slowly transition to this lifestyle. They may do this over a matter of weeks, months or years depending on their health or strength of mind!

Percentage: One may choose to eat 100%, 90%, 75%, or 50% raw… it’s up to each individual how much raw food they decide to consume on this diet. Some may start at 50%, then transition to 75%. If they are pleased with how much their health has improved by eating this percentage of raw food, then they may choose to make the decision to go 95% to 100% raw!

Trial: One can also ‘test out’ this lifestyle for a few weeks or months to see if it is suitable or compatible for their needs or way of living. Keep in mind that it is often the most challenging at the beginning, but after some time will get easier.

This is certainly a health-friendly lifestyle and will do wonders to your skin, hair, nails, waistline, energy levels and happiness. It’s no wonder that so many people are ditching their unhealthy, over-processed, overcooked diets and are replacing them with this super healthy way of living!

Raw food : good or bad? ● ● part 1 of 2



Fully raw diet.
Is it just a bad logic?
Can it cause harm?
Is it just a myth?
You decide….

A rational argument and finding whats real science and whats not in some of the basic claims such as:
– Cooking destroys nutrients
– Cooking destroys enzymes
– Cooked foods are toxic
– Raw veganism is healthy
—————————————————————————————————————————————————————

The Real Benefits of a Raw Food Diet Plan

Lots of people acknowledge the raw food diet plan as routine usage of unrefined product or on the other word is a natural base. An individual with the raw diet strategy, the 3 quarters of the whole serving need to consist of the entire plant or unrefined food. Some individuals follow the unique program that they think the even more proportion of raw products, the even more they will get healthy.

The usage with no procedure will keep these enzymes. The enzymes play the function to keep our absorb system with a complete procedure and no depending on unique enzymes on our body.

The raw diet plan program will assist avoid our body acquiring a great deal of fat. Due to the fact that of the raw dishes, the controlling food will not count on the enzymes on our absorb system, so the procedure will take no longer time. The enzymes are basically the life force that each plant has its special measurement.

Various with raw food, the food preparation procedure will ruin or alter the enzymes consist of minerals and vitamins. This condition will make a few of your usage can not be processed well as absorbed fats, carbs and proteins will be left. As the outcome, the prepared product will take longer time to be processed and able to digest in the digestion system which consist of the arteries.

Together with the procedure, you will acquire more energy as the procedure on controlling food will not so longer be compared to prepared product. Considering that the minerals and vitamins would not vanish, your skin will be much healthier. Another advantage is you will be decreasing at the capacity of establishing cardio and cardiovascular disease due to the fact that of the complete and ideal absorb procedure.

There many wellness advantages to consuming the majority of your foods in their natural state that include:.

1. Weight reduction: Eliminating all the high fat and sweet processed foods will result in typical, natural fat burning.

2. More energy: The majority of the foods we eat today are so packed with chemicals that rather of supplying us with sustainable energy, we wind up asleep on the sofa. A raw food diet plan will provide you a lot more natural energy.

3. Much better focus: This kind of diet plan will likewise assist us concentrate much better on the job at hand rather of having a mind that goes blank or wanders as we work.

4. Enhanced Food digestion: Food digestion issues prevail in today’s society since numerous of the products we consume are made from abnormal active ingredients that our bodies were never ever indicated to eat.

5. Beautiful Skin: You skin will normally start to radiance and look healthier due to the healthier environment for your cells supplied by greater degrees of alkaline and lower degrees of acids.

6. Healthy joints and tendon cells.

7. Detoxifying: By consuming this sort of diet plan you will normally detox you body of all the chemicals, chemicals and other contaminants we consume when consuming processed or prepared foods.

8. A total healthier you: Your body will be much better nourished; your metabolic process will operate on high, you will suffer less from tiredness, headaches, muscle discomfort and bad concentration.

As you can see there are lots of, numerous advantages to embracing a raw food diet plan. There are likewise some truly excellent raw foods preparation books readily available to offer you some delicious brand-new concepts.

Due to the fact that of the raw dishes, the managing food will not depend on the enzymes on our absorb system, so the procedure will take no longer time. Various with raw food, the food preparation procedure will damage or alter the enzymes consist of minerals and vitamins. Along with the procedure, you will obtain more energy as the procedure on managing food will not so longer be compared with prepared product.

Much Less Acid in The Body: Unhealthy and chemical processed foods as packaged products, a lot of meat items, the majority of milk item and baked items trigger an acidic environment in our body. By consuming a raw food diet plan you will reduce the acids in your body and raise the alkaline degrees.

DNA sheds light on Irish origins – BBC News

Uragh stone circle, County KerryImage copyright
Thinkstock

Scientists have sequenced the first ancient human genomes from Ireland – shedding light on the genesis of Celtic populations.

A genome is the instruction booklet for building and maintaining a human – comprising three billion DNA letters.

The work shows that early Irish farmers were similar to southern Europeans.

Genetic patterns then changed dramatically in the Bronze Age – as newcomers from the eastern periphery of Europe settled in the Atlantic region.

Details of the work, by geneticists from Trinity College Dublin and archaeologists from Queen’s University Belfast are published in the journal PNAS.

Team members sequenced the genomes of a 5,200-year-old female farmer from the Neolithic period and three 4,000-year-old males from the Bronze Age.

Opinion has been divided on whether the great transitions in the British Isles, from a hunting lifestyle to one based on agriculture and later from stone to metal use, were due to local adoption of new ways by indigenous people or attributable to large-scale population movements.

The ancient Irish genomes show unequivocal evidence for mass migration in both cases.

Wave of change

DNA analysis of the Neolithic woman from Ballynahatty, near Belfast, reveals that she was most similar to modern people from Spain and Sardinia. But her ancestors ultimately came to Europe from the Middle East, where agriculture was invented.

The males from Rathlin Island, who lived not long after metallurgy was introduced, showed a different pattern to the Neolithic woman. A third of their ancestry came from ancient sources in the Pontic Steppe – a region now spread across Russia and Ukraine.

“There was a great wave of genome change that swept into [Bronze Age] Europe from above the Black Sea… we now know it washed all the way to the shores of its most westerly island,” said geneticist Dan Bradley, from Trinity College Dublin, who led the study.

Image copyright
Daniel Bradley, Trinity College Dublin

Image caption

Excavated near Belfast in 1855, the Ballynahatty woman lay in a Neolithic tomb chamber for 5,000 years

Prof Bradley added: “This degree of genetic change invites the possibility of other associated changes, perhaps even the introduction of language ancestral to western Celtic tongues.”

In contrast to the Neolithic woman, the Rathlin group showed a close genetic affinity with the modern Irish, Scottish and Welsh.

“Our finding is that there is some haplotypic [a set of linked DNA variants] continuity between our 4,000 year old genomes and the present Celtic populations, which is not shown strongly by the English,” Prof Bradley told BBC News.

“It is clear that the Anglo-Saxons (and other influences) have diluted this affinity.”

Image copyright
Barrie Hartwell

Image caption

A reconstruction of the Ballynahatty Neolithic skull

Today, Ireland has the world’s highest frequencies of genetic variants that code for lactase persistence – the ability to drink milk into adulthood – and certain genetic diseases, including one of excessive iron retention called haemochromatosis.

One of the Rathlin men carried the common Irish haemochromatosis mutation, showing that it was established by the Bronze Age. Intriguingly, the Ballynahatty woman carried a different variant which is also associated with an increased risk of the disorder.

Both mutations may have originally spread because they gave carriers some advantage, such as tolerance of an iron-poor diet.

The same Bronze Age male carried a mutation that would have allowed him to drink raw milk in adulthood, while the Ballynahatty woman lacked this variant. This is consistent with data from elsewhere in Europe showing a relatively late spread of milk tolerance genes.

Prof Bradley explained that the Rathlin individuals were not identical to modern populations, adding that further work was required to understand how regional diversity came about in Celtic groups.

“Our snapshot of the past occurs early, around the time of establishment of these regional populations, before much of the divergence takes place,” he explained.

“I think that the data do show that the Bronze Age was a major event in establishment of the insular Celtic genomes but we cannot rule out subsequent (presumably less important) population events contributing until we sample later genomes also.”

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4-Year-Old Oria Juices Raw Food Vegetables!



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A Raw Foods Diet You Can Live With – The 60-40 Plan

For most of us, it’s hard to think that we can feel satisfied eating like rabbits (lettuce, carrots, raw vegetables) and more importantly, many of us feel that we would ever be able to stick to a diet that consisted of only those foods. However, there are numerous health and weight loss benefits to raw foods diets-benefits that we experience while still allowing for a full dinner and other treats.

Here’s the good news about starting a raw foods diet: You don’t have to make it a lifestyle and you certainly don’t need to feel confined to eating only raw foods when you’re hungry. What I propose is called the 60/40 raw foods diet, which means that 60% of the foods you eat are raw and 40% are cooked, regular foods. Simple… and unintimidating.

Personally, I’ve known several women who have had enormous success with the 60/40 raw foods diet because although they’re eating just as much (if not more) food than before, 60% of those calories are coming from wholesome foods. This means that their fat and caloric intake is drastically reduced for most of the day and they can save that 40% of their diet for a healthy but filling, cooked meal and perhaps-if they’re feeling daring-a little dessert and a glass of red wine afterwards.

What makes the 60/40 plan for eating raw foods such a delight is that you never need to go hungry and furthermore, the calories you take in are packed with essential vitamins and minerals to pack more of a punch that that one low-carb candy bar you’ve been desperately gnawing on for food satisfaction all day. The natural simple sugars contained in just one apple or banana are enough to give you the kick you need to start your day off right and the calories and fats found n most raw foods are far more sustaining than the complex, processed sugars that are found in many treats-and even in the diet-brand bars you might buy at the store.

Most women who have tried the partial raw foods diet find that the best system for them is to do all foods for breakfast and lunch and then, by dinner, when they are most craving something hearty and filling, they can indulge at will in a delicious, full dinner without regard to calories or fat intake.

Not worrying about fats and calories? How can that be?

Because if you are on a low-fat and low-calorie diet already, the calories and fats contained in your breakfast, lunch, and snacks will likely only amount to 40% or less of your daily calories. That gives you room to breathe at dinner (within reason, of course) and is a satisfying, much-needed break to what you’ve been eating all day.

Give it a try and you’ll see that you feel better with a diet comprised of fresh, healthy foods and that you never go hungry and can have the luxury of a great dinner, desert, and perhaps a glass (or two-be decadent) of wine.

Sorry, you can't have fries with that: Here are 10 foods that may disappear … – Raw Story

Climate change is making the world a different place. There are more floods, droughts, wildfires, heat waves and other extreme weather events. Animal species around the world are either shifting habitat locations or simply dying off. Even humans are migrating due to a warmer world.

But there is one effect that will hit many of us right in the gut: Certain foods could disappear thanks to our changing climate. Brace yourself: here are 10 foods you’ll probably be sad to see go.

(image: Foodio/Shutterstock)

1. Guacamole

Around 8 million pounds of guacamole are consumed during the Super Bowl, but football fans might soon have to find something else to dip their tortilla chips into. Scientists from the Lawrence Livermore National Laboratory predict as much as a 40 percent decrease in avocado production over the next 30 years due to increasing temperatures brought on by climate change.

As a result, the fast food chain Chipotle, which goes through 97,000 pounds of avocados a day — 35 million pounds every year — has warned that if climate change worsens, it may be forced to stop serving guacamole. The company says it “may choose to temporarily suspend serving menu items, such as guacamole or one or more of our salsas, rather than paying the increased cost for the ingredients.”

(image: Africa Studio/Shutterstock)

2. Apples

“Even if I knew that tomorrow the world would go to pieces,” the German theologian Martin Luther said, “I would still plant my apple tree.” He didn’t figure that there might be a tomorrow in which apple trees can’t properly grow. In 2011, an international team of scientists published a study which found just that: Temperate fruit and nut trees like the apple tree, which need a certain period of winter chill to produce economically practical yields, could be affected by global warming as winter temperatures rise. They said farmers should prepare for a warmer future by breeding cultivars with lower chilling requirements.

Such apples will likely taste different from the ones we have today, according to a Japanese study which found that rising temperatures are causing apple trees to bear fruit sooner, making them softer and sweeter. “If you could eat an average apple harvested 30 years before and an average apple harvested recently at the same time, you would really taste the difference,” said Toshihiko Sugiura of the National Agriculture and Food Research Organization in Tsukuba, Japan, the study’s lead author.

(image: Brent Hofacker/Shutterstock)

3. Beer

It’s sad, but true. Beer is already a victim of a changing climate, with brewers increasingly finding it more difficult to secure stable water supplies. According to a 2010 report commissioned by the National Resources Defense Council, about a third of counties in the United States “will face higher risks of water shortages by mid-century as the result of global warming.” Between 2030 and 2050, the difficulty in accessing freshwater is “anticipated to be significant in the major agricultural and urban areas throughout the nation.”

Some specialty hops used by craft brewers have already become harder to source, since warming winters are producing earlier and smaller yields. “This is not a problem that’s going to happen someday,” said Jenn Orgolini of Colorado’s New Belgium Brewery. “If you drink beer now, the issue of climate change is impacting you right now.” She said that in 2011, the hops her brewery normally uses weren’t available due to Pacific Northwest weather conditions.

(image: Mi.Ti./Shutterstock)

4. Rice and Beans

The late comedian/philosopher Bill Hicks once said, “The American dream is a crock. Stop wanting everything. Everyone should wear jeans and have three T-shirts, eat rice and beans.” He didn’t live long enough to find out that climate change could threaten the ability to follow his wise suggestion. It’s hard to overstate the importance of rice to world. It is a food staple for almost half of the world’s population. But climate change could significantly impact rice yields in this century.

According to a 2005 report by the Food and Agriculture Organization of the United Nations, “temperature increases, rising seas and changes in rainfall patterns and distribution expected as a result of global climate change could lead to substantial modifications in land and water resources for rice production as well as in the productivity of rice crops grown in different parts of the world.” A 2005 report by the United States Department of Agriculture found that the viability of rice-growing land in tropical areas could decline by more than 50 percent during the next century.

Beans feed the majority of the human population in Latin America and much of Africa and are a part of the daily diet of more than 400 million people across the developing world. But beans may also experience declines due to a warming world. According to a report the International Center for Tropical Agriculture (CIAT), higher temperatures could reduce bean yields by as much as 25 percent. “Beans are highly sensitive to heat, and the varieties that farmers currently grow do not yield well under night temperatures over 18 or 19 degrees Centigrade,” writes Nathan Russell of CIAT. “Higher temperatures drastically reduce seed fertility, leading to lower grain yields and quality.” Thankfully, CIAT scientists have identified about 30 “elite” bean lines that have demonstrated tolerance to temperatures 4°C higher than the crop’s normal “comfort zone.”

(image: Kayo/Shutterstock)

5. Seafood

One of the most dramatic effects of climate change is ocean acidification, a decrease in the pH, or the hydrogen ion concentration, of the Earth’s oceans, making the water more acidic. This is caused by the ocean absorbing more carbon dioxide from the atmosphere — carbon we are spewing by burning fossil fuel and mowing down forests. This decrease in pH makes it harder for organisms like corals, crustaceans like lobsters, crabs and shrimp, and molluscs like clams, oysters, snails, mussels and scallops to form the calcium-based shells and exoskeletons they need to survive. Scientists at the Ocean Acidification Research Center of the University of Alaska Fairbanks have warned that shellfish farmers off the Alaska coast may need to start modifying the sea water in their hatcheries as they expect “significant effects” from acidification by 2040.

Scientists also believe that pink salmon, the most abundant of the Pacific salmon species, will be one of the primary victims of climate change, since the fish cannot survive the increasingly acidic waters. In a recent study, scientists at the University of British Columbia in Vancouver and MacEwan University in Edmonton reared pink salmon in the lab under water acidity levels expected at the end of this century. They found that when the fish reached the age at which they would migrate to the sea, their ability to use oxygen in their muscles was significantly decreased. This means their future wild brethren will face difficulties locating food and evading predators.

Ocean acidification isn’t the only climate-related threat to fish. According to a study conducted by a team of Australian scientists, higher temperatures will increase the toxicity of common pesticides and industrial contaminants such as endosulfan, an insecticide, and phenol, an organic compound used to produce plastics and a variety of pharmaceuticals, which threatens the survival of a wide array of freshwater species such as trout, perch and carp.

(image: avs/Shutterstock.com)

6. Chocolate

“Everywhere in the world there are tensions — economic, political, religious,” said French chef Alain Ducasse in a 2013 interview with the Wall Street Journal. “So we need chocolate.” Who among us can disagree? An estimated one billion people around the world eat chocolate every day. The average American consumes 12 pounds of the sweet stuff every year. But the topography of Ghana, Ivory Coast, and Côte d’Ivoire, where more than half of the world’s chocolate is sourced in the form of the cocoa bean, will be so different by 2050 that production will be seriously impacted.

The current optimum altitude for cocoa production is 100 to 250 meters above sea level (MASL). But according to a worrisome 2011 CIAT study, that figure will increase to between 450 and 500 MASL by 2050. The report’s authors warn that farmers might begin to see declines in cocoa production by 2030. Beyond impacting our chocolate consumption is the effect that this will have on cocoa farmers, many of whom rely on cocoa for their livelihoods. “Many of these farmers use their cocoa trees like ATM machines,” said Dr. Peter Laderach, the report’s lead author. “They pick some pods and sell them to quickly raise cash for school fees or medical expenses. The trees play an absolutely critical role in rural life.”

(image: menic181/Shutterstock.com)

7. Coffee

Coffee is ubiquitous. Around 8.5 million metric tons of coffee are grown in 60 countries on nearly every continent. Half a trillion tons of java are consumed every year. But people around the globe may have to find another stimulating beverage to start their day. In recent years, a deadly plant fungus called coffee rust has swept across Central America, cutting coffee production and seriously impacting local economies. Experts believe that the spread of the disease has been driven by higher temperatures brought on by climate change.

Coffee plantations around the world are dealing with increased incidences of fungi and invasive species due to higher temperatures. Coffee bean farms on the Kona coast of the Big Island in Hawaii are being ravaged by an insect called the coffee berry borer, which scientists say is “expected to become an even greater threat” due to climate change. And in Africa, scientists predict that the number of coffee-growing regions will decrease between 65 to 100 percent as the surface temperature increases. Actor Jim Carrey once said, “I wake up some mornings and sit and have my coffee and look out at my beautiful garden, and I go, ‘Remember how good this is. Because you can lose it.’” He probably wasn’t referring to climate change, but he might as well have been.

(image: inewsfoto/Shutterstock.com)

8. Peanut Butter

Billy Joel once quipped, “A peanut butter and jelly sandwich is better than bad sex.” Indeed, there are few things as immediately satisfying as a good PB&J. If you grew up in the U.S., you probably ate your share as a kid. But this simple and classic sammy could become a museum piece with climate change on track to push a number of wild relatives of plants, including the peanut, to extinction, according to a 2007 study.

Andy Jarvis, an agricultural geographer who led the study, said that flora like the peanut are more threatened by global warming since they grow mainly in flat areas; farmers would need to migrate significant distances to find cooler climates and that is not always possible. He points out the importance of maintaining seed banks to guard against the effects of climate change. “There is an urgent need to collect and store the seeds of wild relatives in crop diversity collections before they disappear,” he said. His call to action could be summed up neatly: Save the PB&J!

(image: Markus Mainka/Shutterstock.com)

9. Wine

If we don’t keep the increase of the global surface temperature to a maximum of 2°C (some say 1.5°C) to prevent the worst impacts of climate change, fermented grape juice from traditional winemaking regions could one day become a thing of the past. Grapevines are extremely sensitive to their surrounding environment: The variation in yield from season to season is more than 32 percent. And with temperatures steadily increasing, viniculture around the world is changing. Changes are already afoot in France, one of the largest wine producers in the world.

“Extreme weather is becoming more common in all of France’s wine-growing regions,” writes Ullrich Fichtner in Der Spiegel. “Heavy rains and hailstorms frequently come on the heels of summer heat waves and dry periods. Winters and nighttime temperatures are so mild that the plants are never able to rest. Few winegrowers continue to deny these tangible phenomena.” The famous wine appellation Châteauneuf-du-Pape is a striking example. As temperatures rise in the southern Rhône region, the harvest dates for this heavy wine have moved from October to early September. Philippe Guigal, one of the leading winemakers in the Rhône Valley, said that in the area where Châteauneuf-du-Pape grapes are grown, “the problems are getting really serious.”

But as climate change disrupts traditional winemaking regions worldwide, it will also create new ones, like Montana and China.

(image: Brent Hofacker/Shutterstock)

10. French Fries

Who doesn’t like french fries? Scratch that. Who doesn’t love french fries? But we may need to think about a different side to go with basically everything. In January, Vice News published a story with a very disturbing headline: “Climate Change Might Be the Greatest Threat to Potato Cultivation in 8,000 Years.” In Peru, home to thousands of potato species as well as the International Potato Center (CIP), based in Lima, potato farmers are being forced to move to higher altitudes due to rising surface temperatures. But even the Andes don’t rise forever. “I estimate that in 40 years there will be nowhere left to plant potatoes [in Peru’s highlands],” said Rene Gómez, curator of the CIP germplasm bank.

Of course, french fries aren’t the only thing the potato has given to the world. We could also lose such starchy staples as potato chips, baked potatoes, mashed potatoes, potato salad, home fries and hash browns. Many cultures across the globe would lose popular potato-based regional dishes, such as aloo gobi (India), boxty (Ireland), cottage pie (United Kingdom), gamjajeon (South Korea), gnocchi (Italy), gratin (France), knishes (Eastern Europe), patatas bravas (Spain), kroppkaka (Sweden) and massaman curry (Thailand), to name a few. In terms of human consumption, the potato is the world’s third most important food crop after rice and wheat. More than a billion people worldwide eat potato, and global total potato production exceeds 300 million metric tons.

Food may be one of the most apparent and immediate ways many of us will feel the impact of climate change. “The general story is that agriculture is sensitive,” said David Lobell, deputy director of the Center on Food Security and the Environment at Stanford University. “It’s not the end of the world, but it will be a big enough deal to be worth our concern.”

We certainly don’t need another reason to fight climate change. But a good one would be to save some of our favorite — and the world’s most important — foods from extinction.