I got this in a newsletter and thought it was useful to share:
Tradition Eleven: Our public relations policy is based on attraction rather than promotion; we need always maintain personal anonymity at the level of press, radio, films, television, and other public media of communication.
Tradition Eleven addresses the need for members to be anonymous outside the Fellowship at the level of public media. By following this Tradition, we guard against the assumption that any one person’s recovery represents _A as a whole. We also guard against the temptation for an individual to seek public recognition. Members who ignore our Eleventh Tradition can cause damage to OA’s spirit of fellowship, which is essential to our personal healing. Such breaks of anonymity may bring the _A name before the public, but they can also bring jealousy and competition for publicity and financial rewards. We must be willing to surrender our need for recognition to protect our recovery and OA as a whole.
Members of ________ Anonymous are anonymous. The Fellowship is not.
This is article is a good read.
I’d like to read more from the writer,
and I’m definitely going to visit the Museum of Food and Drink when I am next in New York (I’ll be there in October 2019 for YoR at the Yoga Ranch)
“we agree about who we don’t believe: big food brands. At the turn of the 20th century, pioneering companies like Heinz and Nabisco invented the idea of branding as a strategy for building trust in the safety and wholesomeness of new factory-made foods, but today most people no longer believe that food companies have their best interests at heart.
Last year, the Center for Science in the Public Interest (CSPI), the non-profit nutrition and food safety advocacy group, published “Clean Labels: Public Relations or Public Health?” an analysis of clean label programs at several major food retailers and restaurant chains. Although the report praised the companies’ leadership in eliminating some worrisome additives, it also notes that they forbid additives that CSPI considers safe. More importantly, none of the programs address what CSPI considers to be the biggest threats to public health in the food supply: added sugar and high sodium levels
Next time you shop consider buying foods that are less highly refined – for your own safety!!
A 9-year-old’s illustration of what the words “xanthan gum” brought to mind. The alien creature he came back with is the stuff of nightmares
This article raises so many questions about the future of food – here are some excerpts that struck me, read the full article here
How should food be made to taste? This question has vexed manufacturers since the earliest days of factory-made foods, when industrial processing created new challenges—and new possibilities—for flavor. The unprecedented ability to manipulate raw ingredients raised two connected conundrums, both still top-of-mind for the industry today. The first has to do with consistency. No grain of wheat, no cocoa bean, is identical—yet each Oreo that tumbles off the production line must be, as far as possible, indistinguishable from the next. How can nature’s variety be commoditized and rendered uniform, with sensory experience that’s guaranteed? Second, there is the problem of deliciousness. What makes one crème-filled cookie preferable to another crème-filled cookie? How can pleasure be measured?
Sensory science – It’s what ensures the uncanny consistency of Budweiser from can to can, calculates the ideal crunch of a Pringle, and determines the optimal cheesiness for a Ritz cracker….
Gastrograph AI – Essentially, A.I. describes any system that utilizes machine learning — computational algorithms, including neural networks and natural language processing — to churn meaning from aggregations of data, finding patterns, making predictions, and, crucially, displaying the capacity for self-improvement. Whether filtering spam, identifying potential new drugs, or recommending the next show to binge-watch, AI-based systems decrease their error rate over time. They get better at giving us what we seem to want….
Ultimately, what Analytic Flavor Systems is selling is not a food or beverage: It is a descriptive picture of experience, a predictive image of desire, and a vision of a food system fragmented into niches of highly attached consumers. If the future is, as its founders say, in foods optimized to our most personal appetites, the company’s success will ultimately depend on the Gastrograph’s ability to tell food and beverage companies what you will love, the flavors that you won’t be able to live without—and to do this more accurately, efficiently, or cost-effectively than established companies….
I noticed that almost everyone who spoke to me about the virtues of personalized food made sure to also genuflect toward personalized nutrition—foods tailored to our peculiar metabolic needs or allergen sensitivities. Not only better tasting; also better for you! I also wonder about the presumption of universality implied by this promise of personalization. Who will get to enjoy the benefits of custom-tailored foods, and who will be left eating undifferentiated potato chips, non-specific TV dinners?
Mark Zuckerberg doesn’t use Facebook like you or me. The 33-year-old chief executive has a team of 12 moderators dedicated to deleting comments and spam from his page, according to Bloomberg. He has a “handful” of employees who help him write his posts and speeches and a number of professional photographers who take perfectly stage-managed pictures of him.
Silicon Valley residents have opened up about their unease with the habit-forming nature of modern technology. A growing number of coders and designers are quitting their jobs in disillusionment at what their work entails. Many of the workers at the coalface of interface design have had second thoughts.
Others have had the same realisation, but have decided to embrace the awkwardness – such as LA-based retention consultants Dopamine Labs. The company offers a plugin service that personalises “moments of joy” in apps that use it. It promises customers: “Your users will crave it. And they’ll crave you.”
If this is the case, then social media executives are simply following the rule of pushers and dealers everywhere, the fourth of the Notorious BIG’s Ten Crack Commandments: “Never get high on your own supply.”
The addiction recovery experience has been sliced and diced in all manner of categories: secular, spiritual, and religious; natural recovery, peer-assisted, and treatment-assisted; and abstinence-based, moderation-based, and medication-assisted, to name just a few. Recovery achieved through any of these frameworks is often referred to as a pathway of recovery. The growing consensus that there are multiple pathways of long-term addiction recovery marks an important public and professional milestone within the alcohol and drug problems arena…
There are millions of people living in recovery within [some of the better-known] established frameworks of recovery, but there are also innumerable people in long-term recovery who have crafted a style of personal recovery at or beyond the boundaries of these approaches. But many recovery experiences are metaphorically more aptly described as an evolving patchwork, mandala, mosaic, medley, or hodgepodge rather than through the image of the well-marked path. This style of recovery may combine unusual and even contradictory elements, the whole of which may resemble no established style of recovery. Those experiences are “dynamically evolving” in the sense that critical ingredients are regularly being forged and exchanged without a predetermined map or fixed point of completion …
Long-term recovery involves a rebirthing and assertive reconstruction of one’s life across multiple zones: physical, cognitive, emotional, relational, and spiritual health—all unfolding and evolving across the stages of life and within one’s unique personal responsibilities and aspirations. Achieving such reconstruction over time and maintaining balance within and across these zones is for some people far closer to improvisational jazz than to playing scored music written by one’s predecessors.
Read more of Bill White’s RecoveryBlog on Faces and Voices of Recovery
The Center for Internet and Technology Addiction offers us this test so we can gauge the level of our smartphone compulsion. It only takes a few minutes to answer the questions. I scored 7 out of 15 so my diagnosis is …
It is likely that you may have a problematic or compulsive Smartphone use pattern.
Addiction treatment as a stand-alone intervention is an inadequate strategy for achieving long-term recovery for individuals and families characterized by high problem severity, complexity, and chronicity and low recovery capital. In isolation, addiction treatment is equally inadequate as a national strategy to lower the social costs of alcohol and other drug-related problems. Here’s why.
Specialized addiction treatment as a system of care in the U.S.:
1) attracts too few–only about 10% a year of people in need of it and only a lifetime engagement rate of 25%,
2) begins too late–with years and, in some studies, decades of dependence preceding first treatment admission,
3) retains too few (less than 50% national treatment completion rate),
4) extrudes too many (7.3% of all annual admissions–more than 130,000 individuals–administratively discharged, most for confirming their diagnosis),
5) ends too quickly, e.g., before the 90 days across levels of care recommended by the National Institute on Drug Abuse,
…
read more of this article
by Bill White addiction researcher
https://facesandvoicesofrecovery.org/news-events/blog.html/article/2019/01/25/addiction-treatment-by-itself-is-not-enough
The colour in fruits and vegetables tells us a great deal about their antioxidant content.
T
he rich golden and orange colors of carrots, winter squash and mango speak of beta-carotene.
Green foods offer beta carotenes and lycopene, as do red foods like tomatoes.
The deep red of beets and prickly pear fruits offer unique betaine antoxidants, while crimson in pomegranates and concord grapes hold the promise of polyphenols.
Deep purple foods like purple cabbage are rich sources of anthocyanins.
Brown foods such as whole grains contain B vitamins.
And while refined white foods, like white bread, white sugar and white rice, are major culprits in ‘brain rust’, some naturally white foods such as onion, garlic and cauliflower are excellent sources of glutathione.