Robyn O’Brien – TRANSCRIPT
Fifteen years ago, if anybody would have told me I’d be standing in front of you guys talking about food, I would have said they’re totally nuts. Because I was in Texas, in business school, on a full scholarship. I was about to graduate as the top woman in my class, and I was being recruited by Enron, and the oil and gas industry I so wasn’t a foodie. But I was so type A, and I channeled that into academia, and what I decided to do – I wasn’t really interested in Enron, thank goodness – and I decided to go into the investment world as an analyst, and I covered the food industry. And I was so completely inept at this whole food thing that when Martha Stewart came through our offices bringing her company public, and everybody had her sign the cookbooks, I had her sign the financial statements. I couldn’t cook.
So when my husband and I decided to move here 12 years ago, I traded the briefcase for a diaper bag. Threw all of that type A energy into having kids, and we had four kids in just over five years. And I was busy nuking those Dino Nuggets, serving fluorescent mac and cheese, and blue yogurt. I didn’t want anybody telling me what to feed my kids; I didn’t want anybody telling me what to eat.
And then one morning, five years ago, over breakfast, everything changed, and our youngest child had an allergic reaction. I was so clueless. As I raced her to the pediatrician’s office, she said, “Robyn, what did you feed the kids for breakfast?”
And I said, “Well, tubes of blue yogurt, L’Eggo my Eggo waffles, and scrambled eggs.”
And she said, “Well, those are three of the top eight allergens,” and she starts rattling off these statistics about food allergies. And I had totally rolled my eyes at the whole thing, and I thought, “Since when?” because I hadn’t known anybody with a food allergy when I was a kid, and I didn’t understand why all of the sudden a PB&J and a carton of milk were loaded weapons on a lunch room table.
So as I got everything under control and I got the kids back down, and everybody was down for a nap that day, every analytical gene in my body went off, and I wanted to see the data. And that morning I learned that from 1997 until 2002 there’d been a doubling of the peanut allergy. I learned that one out of 17 kids under the age of three then had a food allergy. I learned that one in three American kids now has allergies, autism, ADHD, or asthma. And I later went on to learn, according to the CDC, there’d been a 265 percent increase in the rate of hospitalizations related to food allergies. That was people checked in to the ER – big kids and little ones.
That wasn’t somebody making it up. And as I learned that a food allergy is when your body sees food as foreign, and launches an inflammatory response to drive out that foreign invader, it just begged the question, is there something foreign in our food that wasn’t there when we were kids? I don’t think anything really could have prepared me for the answer that I found.
Because as I dug into the data, I learned that in 1994, in order to drive profitability for the food industry, scientists genetically engineered an E coli bacteria to create an artificial growth hormone to help a cow make more milk. The analyst in me – it made perfect sense: you drive profitability for the dairy industry, there’s the argument you can lower the cost of milk, who can stand in front of that? But at the same time, I kept coming back to the fact we were genetically engineering E coli bacteria to create an artificial growth hormone that we were injecting into our dairy cows. And we were the only developed country in the world that did it. Canada, the UK, all 27 countries in Europe, Australia, New Zealand, Japan – they all said, “This has never been proven safe.” The product label for the product said that it caused fertility problems, reproductive problems, mastitis, ovarian cysts. It resulted in an increased antibiotic use in animals, and so for that reason, these countries never allowed it.
And yet, we did. And then studies started to come out showing that it elevated hormone levels that were linked to breast, prostate, and colon cancer. So the analyst in me wanted to see what are the rates of cancer here in the US versus the rest of these countries that never allowed this? Because while correlation is not causation, I wanted to see the data. So I turned to the American Cancer Society and I learned that one in two men, and one in three women are expected to get cancer in their lifetime here in the US. I then learned from the Centers for Disease Control that cancer is the leading cause of death by disease in kids under the age of 15.
So I wanted to learn more because milk allergy is the most common allergy in the US according to CNN and the Wall Street Journal. But I was an analyst so I knew correlation wasn’t causation. And so I turned to soy, because a couple of years later, scientists genetically engineered the soybean to contain a new protein so that it could withstand increasing doses of weedkiller. Again, it makes sense as a business model. If you’re a chemical corporation, you’re trying to sell weedkiller.
But at the same time, it had never been proven safe, there were no long-term human studies, and the one human study that had been conducted showed a 50 percent increase in the rates of soy allergy. And so when I learned that, I thought, “Why is nobody talking about these foreign proteins, and the risk that they might present, and that they might trigger an allergic reaction?” Because I was learning that while protocols were in place, there were no definitive tests to determine whether or not these proteins were causing these allergic reactions. So I reached out to some food allergy doctors, some food allergy organizations, and they pretty much had an allergic reaction to me.