The following is the full transcript of Robyn O’Brien’s talk at TEDxAustin 2011 where she shares her personal journey as a ‘Real Food’ evangelist.
Listen to the MP3 Audio here: Robyn O’Brien speaks at TEDxAustin 2011
Robyn O’Brien – Anti-GMO activist
Well, first of all, before I get started, I want to take the opportunity to thank all of you for being here, because you are a remarkable group of visionaries and leaders, and it is such an honor to spend this time with you today. So thank you for taking the time out of your weekend.
As I like to share, I am such an unlikely crusader for cleaning up the food supply. I was born and raised in Houston, Texas on Twinkies and po’ boys. I wasn’t a foodie. What I was, was the oldest of four children, and as you often hear about, I inherited absolutely every single one of those Type A overachieving genes you read about in a first-born child. And thankfully, I channeled that into business school. I received a full scholarship and graduated as the top woman in my class before going on to serve as a food industry analyst.
And when management teams would come through our offices from Whole Foods and Wild Oats, we kind of thought they had a nice marketing niche carved out. It was either “Lifestyles of the Rich and Famous” or some hippie thing. It just wasn’t something that we were particularly on board with.
And after doing that for a while, I traded the briefcase for a diaper bag, and with that same Type A energy, my husband and I had four kids in five years. And up until that point, I really had not given a lot of thought about what was in the food supply. I figured if it was on grocery store shelves, it was safe. Don’t tell me what to eat, and please do not tell me what to feed my kids. I had four picky eaters, limited time, limited budget, and I didn’t want to hear it.
And then one morning over breakfast, life changed, and our youngest child had an allergic reaction. And in all candor that morning, that breakfast was L’Eggo My Eggo waffles, tubes of blue yogurt, and scrambled eggs. And as her face started to swell shut, I was so unfamiliar with what a food allergy actually looked like, that I turned to my older three and I said, “What did you put in her face?” And they all gave me those blank, little kid stares, and I got so scared.
And I raced her to the pediatrician’s office and she says, “Robyn, she’s having this allergic reaction. What did you feed the kids for breakfast?”
And I said, “L’Eggo My Eggo waffles, blue yogurt and scrambled eggs.”
And she said, “Well, those are three of the top eight allergens.” And she starts rattling off all of this stuff about food allergies, and I’m thinking, you know like, “How can a child be allergic to food?”
And so as we got the baby calmed down, got everybody back home, I put everyone down for a nap that day. And every single analytical gene in my body went off. Because I hadn’t known anybody that had had a food allergy when I was a kid. So I wanted to dig into this data; I wanted to understand what was going on.
And that morning five years ago, I learned that from 1997 until 2002, there had been a doubling of the peanut allergy. I also learned at that point that one out of 17 kids under the age of three now has a food allergy. And I then went on to learn from the Centers for Disease Control that there had been a 265% increase in the rate of hospitalizations related to food allergic reactions. That was doctors checking kids into the E.R., that wasn’t moms.
And so I wanted to know, what is a food allergy? Well, a food allergy is when your body sees food proteins as foreign. And so it launches this inflammatory response to drive out that foreign invader. And so it just begged the question: is there something foreign in our food that wasn’t there when we were kids?
And so the analytical side of me, I turned to the US Department of Agriculture, and I learned that yes, beginning in the 1990s, new proteins were engineered into our food supply. And it was done to maximize profitability for the food industry. And as Sunni touched on, that made perfect sense to me as an analyst. It drove shareholder value, absolutely the fiduciary responsibility of the corporations that were introducing these proteins, but at the same time, no human trials were conducted to see if they were safe.
And so milk allergy is the most common allergy in the United States according to the Wall Street Journal and CNN. And so I wanted to know, is there something in the milk that wasn’t there when we were kids? And beginning in 1994, in order to drive profitability for the dairy industry, scientists were able to create this new genetically engineered protein, and this synthetic growth hormone and inject it into our cows to help them make more milk. The business model makes perfect sense, it’s a brilliant one.
But at the same time, what happened is that it was making the animals sick. It was causing ovarian cysts, it was causing mastitis, it was causing lameness, it was causing skin disorders. And for that reason, it increased antibiotic use in those animals. And so governments around the world said, “We’re going to exercise precaution, and we are not going to allow this into our dairy and into our milk supply, because it hasn’t yet been proven safe.”