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SUNDAY 26 MAY 2024


Health fears as Auckland drowns in fast food swamps Auckland is drowning in a
sea of junk food, with residents spending more than $1 billion annually on fast
feeds and takeaways. Experts warn the city faces a looming health crisis, as
Sapeer Mayron and Hannah Martin report. In February 2018, some Aucklanders
queued up for 36 hours to be there when Aotearoa’s first-ever Krispy Kreme
opened in Manukau. Youth worker Chillion Sanerivi saw no cause for celebration.
Rather, he started a private boycott against the brand. “It was for me, it
wasn’t to make a statement to anyone else. It was like, I am not going to
endorse this type of food when we are already swamped and flooded with a variety
of unhealthy choices,” he says. “I’d had enough.” Growing up, the threat of
diabetes loomed large for Sanerivi, who is a youth innovation manager for The
Cause Collective , and co-founder of the south Auckland youth movement Do Good
Feel Good . His grandmother succumbed to the disease. So did several of his
mother’s siblings. Those who are alive are managing their diabetes. Before she
died, his mother grilled into him the importance of avoiding this curse. So he
knows what it means to watch his eating and keep his body running as it should -
and how hard that can be when his neighbourhood is saturated with the wrong
options. More deprived areas tend to have a greater number of outlets and a
higher annual spend compared to the least deprived areas. “It’s like when you go
to Las Vegas, and it’s flooded with lights - ‘pick me, come to this casino’.
It’s everywhere, it’s in your face.” Tackling the immensity of south Auckland's
food swamps seems impossible even for the optimistic youth of Do Good Feel Good,
Sanerivi admits. “Everyone knows the issue, but we’re still adding to the
problem by allowing businesses to offer these unhealthy foods “Fast food has
been here for such a long time. They are really embedded in our community; they
[residents] can’t see what another healthy alternative could look like.” Take
one year for example: in 2018, the three suburbs with the highest spending
(excluding Auckland Airport and Queen St) were Albany, Manukau and Westgate,
ranked seven and nine on the deprivation scale, which runs from one to 10. The
data shows a sharp, 2-to-3-fold spike in sales per capita over deprivation level
six (taken from the 2018 census) and above. In areas with low deprivation and
the positive health outcomes that come with that, there is significantly less
saturation of takeaways. The research specifically looked at the major fast food
chains – including McDonald’s and KFC – and myriad other outlets mainly selling
foods high in saturated fats, sugar and sodium, using a national industry
classification as a guide. This is not a conclusive list of unhealthy food
options in New Zealand. The research did not capture dairies, supermarkets,
cafes or mid to higher-end restaurants, and it could not capture where consumers
were actually from, only where the food was purchased. The data shows a sharp,
2-to-3-fold spike in sales per capita over deprivation level six (taken from the
2018 census) and above. In areas with low deprivation and the positive health
outcomes that come with that, there is significantly less saturation of
takeaways. The research specifically looked at the major fast food chains –
including McDonald’s and KFC – and myriad other outlets mainly selling foods
high in saturated fats, sugar and sodium, using a national industry
classification as a guide. ‘Pehē pē 'e he lokua' ko e moana' pē hono ki'i
tāputa' Pasifika dietician and public health expert Mafi Funaki-Tahifote has
seen the impact of fast food on her community first hand. She’s been trying to
tackle it for decades. What the Helen Clark Foundation has done with eftpos
data, she and colleagues tried 20 years ago, using the same deprivation data
against information from the yellow pages directory to map the spread and
concentration of fast food outlets. They both found the same issue: where the
poorer communities are, there are more takeaways and fast food, with fewer
supermarkets and convenience stores full of healthy food to offset the junk.
Over decades of nutrition work with Pasifika families and individuals, it’s
clear to Funaki-Tahifote just how much those packed streets of food affect
someone’s ability to kick their chicken-and-chips habit. They know what to do,
and yet they go back to takeaways time and time again. Funaki-Tahifote is Tongan
and most of her clients are too, and it helps to be able to speak in their
mother tongue and get to the heart of the issues they’re facing with food and
health. When she thinks about south Auckland’s food environment, she is reminded
of a Tongan proverb about the fish that thinks their pond is the entire world.
That is, until it reaches the moana and realises how much more there is out
there. For south Aucklanders, takeaways can feel inescapable. You can see them
from your pew at church, and smell what’s cooking through the window. They’re
quick and easy, hot and tasty, and always reliable. It’s a David versus Goliath
battle: Businesses selling fast food have a choice of where they set up shop,
and communities have little to no say in the matter. And they’re choosing
vulnerable communities to “fleece” more from those with less. It’s a “trap”,
Professor of Population Nutrition and Global Health at the University of
Auckland, Dr Boyd Swinburn , says: a “vicious cycle” of trapping people in
poverty; with poor food options leading to poor health outcomes. Swinburn says
it’s a bandwidth issue: it takes time, energy and resources to navigate
“obesogenic” environments, where neon-lit fast food restaurants dot each street
corner in a suburb without even a supermarket. In areas of higher deprivation,
people often work multiple jobs or have more members of the family working to
pay for life’s essentials - they’re time-poor and materially poor, resulting in
less bandwidth to make choices about what they eat. Even though it’s cheaper to
buy chicken and vegetables than a fast food family-pack, that requires time,
effort and planning: a luxury many living in more deprived areas don’t have,
Swinburn notes. And it’s not just hitting people in their pockets. Our health is
hurting, and it’s getting worse. HANNAH MARTIN • HEALTH REPORTER<




posted by Mary Baker @ May 26, 2024   0 Comments


Media release 16 May 2024 New Zealand’s food system is out of balance, with
urgent action needed to protect the health and wellbeing of all New Zealanders,
a new report has found. The Public Health Advisory Committee (PHAC) has released
its first report – Rebalancing our food system. The report examines the
deficiencies of how we produce, distribute, and consume food in New Zealand and
the approach needed to ensure our food systems support the health and wellbeing
of all New Zealanders. The PHAC chair Kevin Hague says New Zealand’s food system
is working best for a small number of large businesses and poorly for the health
and wellbeing of many New Zealanders. “Our food system is a major contributor to
New Zealand’s prosperity, helping pay for services and infrastructure that
support people’s health and wellbeing,” Mr Hague says. “However, it is also out
of balance and urgent action is needed to reprioritise human and environmental
health over commercial incentives.” “Access to nutritious affordable food is a
fundamental human right. Kai not only physically nourishes, but it also connects
people to their culture, environment, community and whānau.” The report details
how New Zealand’s current food system has a significant impact on the health and
wellbeing of New Zealanders. Food insecurity, where people do not have adequate
access to safe and nutritious food, is a major contributor to poor health,
inequities and healthy life-years lost in New Zealand. “Our food system
prioritises food as a commodity product, and as a result, is harming our health
and wellbeing. Central government has an important leadership role in ensuring
that our food system supports public health and wellbeing, alongside meeting
economic goals.” “The Government needs to take a more active role in ensuring
the food system is working for New Zealanders, and that New Zealanders’ right to
access nutritious affordable kai is upheld,” Mr Hague says. “This includes, at a
local level, supporting local leadership and local solutions to improving food
environments.” “Healthy Families NZ introduced in 2014 provides an exemplar of
how to empower communities and create system change at a local level. At present
it is only operating in 10 locations nationwide.” “There is a real opportunity
for the government to build on the lessons learned from Healthy Families NZ,” Mr
Hague says. The report makes 13 recommendations, including: Develop a National
Food Strategy to deliver a rebalanced food system that upholds Te Tiriti.
Resource and enable community leadership to participate in approaches to
strengthen local food systems. Improve the nutritional content of food through a
comprehensive reformulation programme. Implement regulatory measures to support
healthy food environments for children and young people, including restrictions
on the marketing, advertising and sponsorship of unhealthy food and drinks,
healthy food and drink policies in schools, and a levy on sugar-sweetened
beverages. Support food security and nutrition in pregnancy, breastfeeding and
childhood. This could include income support from pregnancy through the first
1000 days, extended parental leave policies, and expanding food in schools'
programmes. By the numbers – the impact of our food system The majority of New
Zealanders are not eating a healthy diet. Data from 2022/23 New Zealand Health
Survey found that only 6.7% of adults and 4.9% of children ate the recommended
combined number of servings of fruit and vegetables. Recent modelling suggests
the number of New Zealanders with type-2 diabetes will increase from 220,000 in
2018 to more than 400,000 by 2040. Children are exposed to unhealthy food and
drink marketing over 68 times a day, which is more than twice the amount of
advertising they see for healthy products. Additional information About the
Public Health Committee The Public Health Advisory Committee (PHAC) is an
independent expert advisory committee focused on public health, providing
evidence-based advice directly to the Minister of Health and central government
health agencies. The committee, established in July 2022, looks at the long-term
health challenges facing New Zealand and advises on innovative and practical
solutions. The PHAC Secretariat is run by the Public Health Agency | Te Pou
Hauora Tūmatanui, within the Ministry of Health | Manatū Hauora. They provide
policy and administrative support to the committee. Rebalancing our food system
is the committee’s first major topic report. For further information contact:
Public Health Advisory Committee Chairperson, Kevin Hague. 027 291 7628




posted by Mary Baker @ May 26, 2024   0 Comments


Māori traditionally ate a mix of cultivated, hunted and gathered foods. In the
21st century many traditional ingredients and preparation techniques remained
important, and some had been adapted to modern tastes. Traditional growing and
gathering Cultivated plants The ancestors of the Māori brought edible plants
from their homelands, including kūmara, yams, taro and tī pore (Cordyline
fruticosa), a species of cabbage tree. In Aotearoa (New Zealand) the climate was
significantly colder than that in which these plants had evolved, and Māori
developed sophisticated techniques for adapting them to the new environment.
They were cultivated in huge communal māra (gardens), sometimes with gravel,
sand, shell and charcoal added to the soil. Plants were also grown using hue
(gourds) as containers. Some native trees, flax and flowering shrubs were
brought into cultivation closer to human settlements to attract birds. Many
stands of the native cabbage tree tī kōuka (Cordyline australis) can still be
seen in the bush where they were once deliberately planted. Eighteenth-century
veges Lieutenant James Cook described the Māori gardens he saw on his 1769
voyage to New Zealand: ‘The ground is compleatly cleared of all weeds – the mold
broke with as much care as that of our best gardens. The Sweet potatoes are set
out in distinct little molehills … The Arum [taro] is planted in little circular
concaves, exactly in the manner our Gard’ners plant melons … The Yams are
planted in like manner with the sweet potatoes: these Cultivated spots are
enclosed with a perfectly close pailing of reeds about twenty inches high.’1
Wild plants New Zealand was originally covered with dense native bush, and its
ferns, vines, palms, fungi, berries, fruit and seeds became important foods.
Aruhe – the rhizomes of the bracken fern (Pteridium esculentum) – were
especially important to Māori. Eighteenth-century botanist Joseph Banks wrote
that it was ‘the foundation of their meals.’2 Animal foods The introduced kiore
(Polynesian rat) and kurī (Polynesian dog) were valuable and highly regarded
food sources. The huge flightless birds known as moa were hunted for meat until
their extinction. A wide range of other birds were also caught including weka,
kererū (wood pigeons), tūī, whio (native ducks), native geese, takahē and
numerous seabirds. The oceans, lakes and waterways provided fish, seals, whales,
dolphins, shellfish, crustaceans and more, and these became especially important
after the extinction of the moa. Eels were abundant in many parts of the country
and were prized for their eating qualities. Shellfish included tuatua, toheroa,
pipi, tuangi, pāua, kina, titiko (mud snails), pūpū (cat’s eyes) and kuku or
kākahi (mussels). Although fishing was largely a male activity, shellfish
gathering was traditionally a job for women. On James Cook’s first voyage, the
scale of tribally organised fishing impressed the naturalist Joseph Banks. In
1769 he described seeing a large Māori fishing net ‘which was 5 fathom deep and
its lengh we could only guess, as it was not stretched out, but it could not
from its bulk be less than 4 or 500 fathom.’ He went on, ‘Fishing seems to be
the cheif business of this part of the countrey; about all their towns are
abundance of netts laid upon small heaps like hay cocks and thatchd over and
almost every house you go into has netts in its making’.3 Food-gathering places
Each tribe had its own named fishing grounds and diving rocks protected by
kaitiaki (guardians). These sites were very important, and in some cases tapu
(sacred) to the tribes which relied on them for their survival. In the 21st
century many Māori continued to catch their local delicacies at these sites.
Drinks Māori drank fresh water and, for medicinal purposes, tonics made from
seaweed, berries, fruits and leaves steeped in water. They used no alcohol or
tobacco and did not regularly consume any stimulants, although special plant
concoctions are known to have been drunk by warriors preparing for battle.




posted by Mary Baker @ May 26, 2024   0 Comments


THURSDAY 23 MAY 2024


THE MIGHTY FAST FOOD CONSPIRACY


What did people eat 100 years ago (above picture of slim healthy folk) Our
ancestors' natural diet was an irresistibly flavorful combination of nutrition
and flavor, featuring lentils and other legumes for protein sources while grains
like brown rice, oats and quinoa provided plentiful amounts of fiber-rich food
sources like brown rice. Their traditional eating patterns stood in stark
contrast to today's modern-day consumption of processed foods, refined sugars
and trans fats which has led to obesity, diabetes and heart disease among other
issues. Indeed, our ancestors' diets centered on natural sources. They consumed
whole, unprocessed foods, from nature that they knew they could trust as part of
living healthy lifestyles. Doctor Ken Berry was hImself an obese doctor from
today's deadly SAD (STANDARD AMERICAN DIET)! But luckily he made the big jump in
diets to Ketogenic and now Carnivore diet. And what a Godsend! Read on next
post>


Labels: link



posted by Mary Baker @ May 23, 2024   0 Comments


MONDAY 21 FEBRUARY 2022


CLICK HERE FOR DR KEN BERRY AND MIKHAILA PETERSON WHO WILL GET US IN TOP HEALTH
AND WEIGHT!




posted by Mary Baker @ February 21, 2022   0 Comments


SATURDAY 19 FEBRUARY 2022


In her "The Big Fat Surprise" book, investigative journalist Nina Teicholz
reveals the unthinkable: that everything we thought we knew about dietary fat is
wrong. She documents how the low-fat nutrition advice of the past sixty years
has amounted to a vast uncontrolled experiment on the entire population, with
disastrous consequences for our health. CLICK ON -->> "The Truth About Fat" |
Nina Teicholz WITH Mikhaila Peterson Podcast EXPOSES ALL THE LIES WE ARE TOLD
EVERY DAY





posted by Mary Baker @ February 19, 2022   0 Comments


TUESDAY 15 FEBRUARY 2022


JOE ROGAN REPORTS BACK AFTER A MONTH ON CARNIVORE DIET



posted by Mary Baker @ February 15, 2022   0 Comments


ABOUT ME

Name: Mary Baker Location: Auckland, Auckland, New Zealand

View my complete profile


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PREVIOUS POSTS

 * Health fears as Auckland drowns in fast food swam...
 * Media release 16 May 2024 New Zealand’s food sys...
 * Māori traditionally ate a mix of cultivated, h...
 * THE MIGHTY FAST FOOD CONSPIRACY
 * CLICK HERE FOR DR KEN BERRY AND MIKHAILA PETERSON ...
 * In her "The Big Fat Surprise" book, investigative ...
 * Joe Rogan Reports Back After a Month on Carnivore ...
 * Joe Rogan - Jordan Peterson's Carnivore Diet Cured...
 * Mikhaila Peterson - 'Don't Eat That'
 * La Traviata: “Libiamo, ne’ lieti calici”


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