As of Sept. 18, there have been at least 39,000 reported positive cases tied to meatpacking facilities in at least 419 plants in 40 states, and at least 185 reported worker deaths in at least 51 plants in 27 states.
And in case you missed this interesting hypothesis…
Our laboratory work has shown that SARS-CoV-2 can survive the time and temperatures associated with transportation and storage conditions associated with international food trade. When adding SARS-CoV-2 to chicken, salmon and pork pieces there was no decline in infectious virus after 21 days at 4°C (standard refrigeration) and –20°C (standard freezing).
Published in the British Journal of Nutrition the research has found higher consumption of cruciferous vegetables, such as broccoli, Brussels sprouts and cabbage, is associated with less extensive blood vessel disease in older women.
Using data from a cohort of 684 older Western Australian women recruited in 1998, researchers from ECU’s School of Medical and Health Sciences and The University of Western Australia found those with a diet comprising more cruciferous vegetables had a lower chance of having extensive build-up of calcium on their aorta, a key marker for structural blood vessel disease.
Dr Blekkenhorst said women in this study who consumed more than 45g of cruciferous vegetables every day (e.g. ¼ cup of steamed broccoli or ½ cup of raw cabbage) were 46 percent less likely to have extensive build-up of calcium on their aorta in comparison to those consuming little to no cruciferous vegetables every day.
…young, healthy men (aged 22 — 37) who volunteered for the trial consumed almost twice as much pizza when pushing beyond their usual limits, doubling their calorie intake, yet, remarkably, managed to keep the amount of nutrients in the bloodstream within normal range.
Aaron Hengist, Robert M. Edinburgh, Russell G. Davies, Jean-Philippe Walhin, Jariya Buniam, Lewis J. James, Peter J. Rogers, Javier T. Gonzalez, James A. Betts. Physiological responses to maximal eating in men. British Journal of Nutrition, 2020; 124 (4): 407 DOI: 10.1017/S0007114520001270
I have been struggling with diabulimia on and off since my diagnosis of type 1 diabetes in 2011, at age 30. I had just started a PhD and spent the first semester walking around campus with all the classic symptoms of type 1 diabetes: famished, dehydrated, constantly needing to urinate, and experiencing rapid weight loss. After my diabetes diagnosis, when I started injecting insulin, I gained the weight back—and then some. It didn’t take long to figure out that omitting insulin was not only an effective weight loss tool, compared with vomiting, it was a much less violent way to purge. Having a history of bulimia nervosa, I thought I had found the holy grail. I could eat what I wanted, not use insulin, and not gain weight.
As of June 25, there have been at least 25,700 reported positive cases tied to meatpacking facilities in at least 243 plants in 33 states, and at least 95 reported worker deaths at 39 plants in 24 states.
On June 26th, Harris County Judge Lina Hidalgo raised the Current Level of Risk for Harris County from Level 2 to Level 1.
Level 1 signifies a severe and uncontrolled level of COVID-19 in Harris County, meaning outbreaks are present and worsening and that testing and contact tracing capacity is strained or exceeded. At this level, residents take action to minimize contacts with others wherever possible and avoid leaving home except for the most essential needs like going to the grocery store for food and medicine.
Regardless of current level indicated, all residents should continue the use of social distancing, frequent hand washing, and the use of face coverings until there is a vaccine or a treatment for the virus. Additionally, residents exposed to COVID-19 should quarantine for 14 days regardless of level indicated.
My vegetarian cookbook collection is growing. Grocery trips will include more shelf stable items so that I’ll be able to fix more meat-free meals in the near future.
The acquisition of more cookbooks is a rational strategy. I’ll need more sources besides the same recipe that shows up multiple times on multiple websites as the best (fill in the blank) for inspiration in the kitchen when the POTUS issues an Executive Order rationing animal proteins.
COVID-19 cases among U.S. workers in 115 meat and poultry processing facilities were reported by 19 states. Among approximately 130,000 workers at these facilities, 4,913 cases and 20 deaths occurred. Factors potentially affecting risk for infection include difficulties with workplace physical distancing and hygiene and crowded living and transportation conditions.
The article link is old. I’m unable to find any current data on the number of Covid-19 cases at the meat processing plant.
Like I’ve before, my vegetarian cookbook collection is growing. I’ll need more sources for inspiration in the kitchen when the government starts rationing animal proteins and mandates veganism.
“Unlike other supply chain issues, this has nothing to do with anyone overseas. This has to do with how many people can you make work inside one of these processing plants—they’re all very close to each other and there’s a public health risk,” Rubio said. “So there’s been disruptions there. I know people are working hard to get that resolved. In the meantime, I guess we’ll have to go a little vegan, right?”
By analyzing publicly available patient data from around the globe, Backman and his team discovered a strong correlation between vitamin D levels and cytokine storm — a hyperinflammatory condition caused by an overactive immune system — as well as a correlation between vitamin D deficiency and mortality.
In conclusion, we found significant crude relationships between vitamin D levels and the number COVID-19 cases and especially the mortality caused by this infection. The most vulnerable group of population for COVID-19, the aging population, is also the one that has the most deficit Vitamin D levels.
Vitamin D has already been shown to protect against acute respiratory infections and it was shown to be safe. It should be advisable to perform dedicated studies about vitamin D levels in COVID-19 patients with different degrees of disease severity.
Many years ago I approached my former personal care physician and asked to have my Vitamin D level checked.
“What the hell for?”
“I would like to know my Vitamin D blood level to see if I need to take a supplement.”
“Just get outside in the sun for around 20 minutes a day.”
“Just order the test.”
And he did. Less than a week later Doc called me back to let me know I had Vitamin D deficiency. I’ve been taking a daily supplement since.
Vitamin D deficiency is now recognized as a pandemic. The major cause of vitamin D deficiency is the lack of appreciation that sun exposure in moderation is the major source of vitamin D for most humans. Very few foods naturally contain vitamin D, and foods that are fortified with vitamin D are often inadequate to satisfy either a child’s or an adult’s vitamin D requirement. Vitamin D deficiency causes rickets in children and will precipitate and exacerbate osteopenia, osteoporosis, and fractures in adults. Vitamin D deficiency has been associated with increased risk of common cancers, autoimmune diseases, hypertension, and infectious diseases. A circulating level of 25-hydroxyvitamin D of >75 nmol/L, or 30 ng/mL, is required to maximize vitamin D’s beneficial effects for health. In the absence of adequate sun exposure, at least 800–1000 IU vitamin D3/d may be needed to achieve this in children and adults. Vitamin D2 may be equally effective for maintaining circulating concentrations of 25-hydroxyvitamin D when given in physiologic concentrations.
An interesting hypothesis that needs more research.
E. Laird, J. Rhodes, R.A. Kenny. Vitamin D and Inflammation: Potential Implications for Severity of Covid-19. Irish Medical Journal, 2020; 113 (5): P81 [link]
Petre Cristian Ilie, Simina Stefanescu, Lee Smith. The role of vitamin D in the prevention of coronavirus disease 2019 infection and mortality. Aging Clinical and Experimental Research, 2020; DOI: 10.1007/s40520-020-01570-8
The media is extremely loud on this subject and the percentage of vegetarians in the United States is approximately 5% or less.
Fast food is still fast food, meat or no meat.
My post is not an endorsement.
I haven’t eaten at a Taco Hell in years. And the availability of 50 meat free items is not going to entice me to start eating there again. If you’re eating less meat for health reasons that’s fine. But don’t pursue your meat-free lifestyle with fast food.
The highest probability of reaching 90 years of age (longevity) was found for men and women drinking 5– < 15 g alcohol/day (or 0.5–1.5 glass/day); the exposure–response relationship was significantly non-linear in women.
Usual drinking pattern and binge drinking were not significantly associated with longevity, but the risk estimates indicate to avoid binge drinking.
The estimated modest risk ratios (RRs) should not be used as motivation to start drinking if one does not drink alcoholic beverages.
We found statistically significant positive associations between baseline alcohol intake and the probability of reaching 90 years in both men and women. Overall, the highest probability of reaching 90 was found in those consuming 5– < 15 g/d alcohol, with RR = 1.36 (95% CI, 1.20–1.55) when compared with abstainers. The exposure-response relationship was significantly non-linear in women, but not in men. Wine intake was positively associated with longevity (notably in women), whereas liquor was positively associated with longevity in men and inversely in women. Binge drinking pointed towards an inverse relationship with longevity. Alcohol intake was associated with longevity in those without and with a history of selected diseases.