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00:00:00
(futuristic booming)00:00:05
(playful music)00:00:10
- [Narrator] Have you noticed?00:00:11
Whenever you see a
commercial for ham on TV,00:00:14
it's often set in the countryside,00:00:17
with a nice family and a rustic backdrop.00:00:22
And the ham is always pink.00:00:25
Very pink.00:00:27
And 100% natural, of course.00:00:33
- [Narrator] It looks so tasty00:00:34
it has your mouth watering on your couch.00:00:37
Well, that's the point.00:00:40
(exciting music)00:00:43
But what if, behind this pretty pink,00:00:45
hid one of the biggest
health scandals of our era?00:00:49
In 2015, the World Health Organization00:00:52
listed processed meats
as carcinogenic for man.00:00:58
We decided to investigate
the ingredients used00:01:01
by the giants of the food industry.00:01:03
- It can induce DNA breaks,00:01:06
mutate cells into sort
of pre-cancer cells.00:01:11
- [Narrator] We discovered that to impede00:01:12
or halt regulations on certain additives,00:01:14
food industry lobbies have been working00:01:16
in the shadows for decades.00:01:20
- You have to understand that the industry00:01:22
is a money making business,
so they're very risk averse.00:01:26
They're not gonna fund a study00:01:28
that is bad for their business.00:01:38
- [Narrator] At the heart of
this strategy of influence00:01:40
are the scientists who collaborate.00:01:43
- [Sandrine] Did the meat
industry pay you for this?00:01:46
- I received some
compensation for my time,00:01:48
as well of the others.00:01:50
- [Sandrine] How much?00:01:51
- I am not going to say.00:01:55
- [Narrator] And the
scientists who are targeted.00:01:57
- Basically were trying to
shoot me down or discredit me.00:02:01
That's what shoot down
means, scientifically.00:02:06
- These efforts to go
after the scientists,00:02:09
to discredit the scientists,00:02:11
is a key element of a much larger strategy00:02:14
to just gum up the entire
policy-making process.00:02:19
- [Narrator] Between intimidation,
lies, and manipulation,00:02:22
we will uncover proof
of a worldwide strategy00:02:25
where hitting below the belt is allowed.00:02:28
- [Man] Leave now!00:02:29
Get the fuck outta here!00:02:32
- [Narrator] Feeling hungry now?00:02:34
Then it's time to eat.00:02:35
Tonight, you're our guests.00:02:40
To find out how ham is
made, we visited a factory.00:02:48
(electronic beeping)00:02:49
(bouncy jazz music)00:02:51
- [Narrator] Welcome to Fleury Michon,00:02:53
one of the market leaders in France,00:02:54
and one of the few to play
the card of transparency.00:02:59
The ham on your supermarket
shelves starts out like this,00:03:03
big lumps of pork meat.00:03:10
To add taste, a little vegetable stock.00:03:15
It all goes into a ham-shaped
mold and it's cooked.00:03:21
And the result, perfectly
pink rounded slices.00:03:25
Have you grasped the basics?00:03:27
Well let's rewind a little00:03:29
to see the detail that changes everything.00:03:33
To obtain this fine ham,00:03:35
there's another very important step.00:03:41
You have to inject the meat.00:03:45
A machine, with a dozen syringes,00:03:48
injects a liquid into
the lumps of pork meat.00:03:58
The liquid contains an essential additive.00:04:01
Factory manager Laurent Rouleau shows us.00:04:05
These yellow sacks contain a mixture00:04:07
of salt and sodium
nitrite, the additive E250.00:04:34
- [Narrator] In fact, he's telling us00:04:35
that the pretty pink of our
ham isn't natural at all.00:04:41
It's thanks to sodium nitrite.00:04:45
This additive fixes the pink
of the meat during cooking.00:04:49
Otherwise, ham would be
the color of roast pork.00:04:54
That's why food industrialists
can't do without it,00:04:58
as a processed meats
producer would confirm.00:05:39
- [Narrator] Let's sum up,
the ham's pink is unnatural,00:05:42
but without the pink, it
would be impossible to sell.00:05:49
The big problem is that sodium nitrite00:05:50
is believed to be a
danger to public health.00:05:57
The additive is suspected
of playing a role00:05:59
in the development of colorectal cancer,00:06:05
one of the deadliest cancers in Europe.00:06:11
The cause?00:06:12
A phenomenon that takes
place during digestion.00:06:18
It's chemistry, but we'll make it simple.00:06:21
You swallow a piece of cured meat.00:06:24
You think you're peacefully digesting it,00:06:26
but what you don't known is,00:06:27
the nitrite molecules are
reacting with the meat proteins,00:06:30
transforming them into
very dangerous substances,00:06:35
nitrosamines.00:06:37
(tense piano music)00:06:42
We went to the Netherlands to learn more00:06:43
about the effects of this
chemical reaction on our health.00:06:48
To the Faculty of Medicine
of Maastricht University.00:06:54
This is where the toxicologist
Professor Theo de Kok works.00:06:59
He's been interested
in nitrites for years,00:07:01
and by extension, nitrosamines.00:07:06
- Nitrosamines are known00:07:08
to induce damage in the large intestine.00:07:10
So it can induce DNA breaks,00:07:13
mutate cells into sort
of pre-cancer cells.00:07:17
And that's of course, something
that you want to prevent.00:07:21
- [Narrator] Professor
De Kok notably wanted00:07:23
to find out what happens inside the body00:07:25
when we don't eat processed meat00:07:27
and when we eat a lot of it.00:07:29
To do so, he conducted an
experiment with human guinea pigs,00:07:33
like Arnaud.00:07:37
For 2 weeks, this student ate 300 grams
of processed meat a day,00:07:41
the equivalent of 8 and a half
sausages, or 7 slices of ham.00:07:48
- After 15 days, we saw that the exposure00:07:51
to nitrosamines was
considerably increased,00:07:54
so it was up to, between
two and three-fold increase00:07:57
as compared to the levels
that we measured at the start.00:08:02
- [Narrator] The researcher measured00:08:03
the impact on the organism00:08:04
of this chemical mutation of
nitrites into nitrosamines.00:08:11
In his lab, he tested the fecal water00:08:13
of big processed meat eaters, like Arnaud.00:08:23
- So what you see here is fecal water00:08:26
from four different individuals.00:08:30
- [Narrator] To see what
happens inside the body,00:08:32
the researchers mixed this
fecal water with human cells,00:08:37
the white deposit in the test-tube.00:08:41
Then they observed what
happened to the cells.00:08:45
- You see that, if you have no exposure,00:08:47
you see that everything is intact.00:08:49
So the material stays together.00:08:51
But if you are exposed to nitrosamines00:08:54
that induce breakages of the DNA,00:08:58
you see this comet tail appearing.00:09:00
So you see that here, the
damage is quite intensive.00:09:02
So the more damage you
have, the more likely it is00:09:06
that a cell like this
will eventually mutate00:09:09
into a pre-cancer type of cell.00:09:11
- [Sandrine] How long does
it take for such a damage?00:09:15
- Well, this damage can be
induced relatively quickly.00:09:17
So in this essay, when
we isolate the cells,00:09:20
and we only expose them for half an hour,00:09:22
and then you already see the
breakage of these DNA strands.00:09:26
So that's how fast it can happen.00:09:28
And it can also happen,
not just in the lab here,00:09:30
but also in an intact human body.00:09:35
- [Narrator] And if we stopped
using nitrites, then what?00:09:39
- That would make a difference00:09:40
of potentially several
thousands of colorectal cancer00:09:44
that's in Europe every year.00:09:46
- That's huge.00:09:47
- That's huge.00:09:49
Because colorectal cancer
is a very frequent disease,00:09:54
already small changes in a cancer risk00:09:57
can have a big impact
in the large population.00:10:04
- [Narrator] Thousands fewer cancers00:10:06
and therefore potentially fewer deaths,00:10:09
just by suppressing nitrites.00:10:17
But the food industry has
a sledgehammer argument00:10:19
for justifying the use of nitrites,00:10:21
it protects us from botulism.00:10:27
Botulism is a form of food
poisoning caused by bacteria00:10:30
that affect our central nervous
system and can be deadly.00:10:34
Scary, right?00:10:37
But there's a glitch in their argument.00:10:41
(video rewinding)00:10:42
There are already companies00:10:43
which do produce processed
meats without nitrites,00:10:47
and their customers are in fine form.00:10:52
(funky bass music)00:11:00
If you happen to be in
Copenhagen in Denmark,00:11:03
just after the Little Mermaid
and the Quayside promenade,00:11:07
pop into a supermarket, like we did.00:11:11
There you'll find cured
meats without nitrites.00:11:16
And for those whose Danish
has gone a bit rusty,00:11:19
it's uden nitrit.00:11:22
It's everywhere.00:11:26
You can easily recognize it by its color,00:11:28
more brownish than pretty pink.00:11:34
The best-known brand is produced00:11:35
150 kilometers south of the capital,00:11:38
in Denmark's biggest organic
processed meat plant, Hanegal.00:11:46
(speaking in foreign language)00:11:49
The boss, a biochemist,00:11:51
started in nitrite-free
cured meats 25 years ago.00:11:57
Since then, the Danish health
authorities haven't registered00:12:00
a single case of botulism
caused by processed meat.00:12:06
- We do not have problems
with this bacteria.00:12:09
I would say for the last 50 years,00:12:12
this has not been a written about topic00:12:16
in Western Europe.00:12:18
That was a problem in the
meat industry 100 years ago,00:12:23
where things weren't as clean as they are,00:12:26
slaughter houses were not
as clean as they are today.00:12:29
So no worry about bacteria,
now we have to worry00:12:33
about additives that
might be cancer producing.00:12:37
And if they are not necessary
for some very good reasons,00:12:40
we should not use them.00:12:42
- [Sandrine] For you,
the cancer risk today00:12:43
is the main risk?00:12:44
- That's the main risk today, definitely.00:12:47
And actually, it has been so for00:12:53
30, 40 years.00:12:55
- [Sandrine] Why do producers
still put nitrites in meat?00:12:58
- The main reason is that they are afraid00:13:01
that customers will not accept products00:13:04
which do not have the red color00:13:06
that they have been used
to for many, many years.00:13:12
- [Narrator] Hanegal is one of the few00:13:14
food industry companies
to do without nitrites.00:13:17
(tense percussive music)00:13:20
And yet, experts have been
ringing alarm bells for years.00:13:23
25 years ago, a European
Union health report00:13:26
already recommended reducing00:13:28
the amounts of nitrite
used in processed meats.00:13:33
In 1999, this report even put forward00:13:35
banning its use altogether.00:13:39
Despite the increasing number of studies,00:13:41
the European Commission still allows00:13:43
industrial food companies
to add lots of nitrites00:13:46
to the products.00:13:54
So we went to ask the Commissioner00:13:55
for Health and Food Safety,00:13:57
a former health minister in
Lithuania, a few questions.00:14:04
- [Sandrine] Why don't
get the levels lower?00:14:07
I would like to guarantee you00:14:10
that it is of course in
hands of institutions00:14:15
which are responsible to follow,00:14:17
to say and to present us final results.00:14:21
It always takes time00:14:26
and responsibility.00:14:29
- [Narrator] For over an hour,00:14:30
the Commissioner attempted to
pull the wool over our eyes,00:14:34
in spite of all the reports by
experts which, for 25 years,00:14:37
have warned the authorities
about the dangers of nitrites.00:14:41
- [Sandrine] All these studies,00:14:42
you don't think they're enough?00:14:43
- You know, all those studies are open.00:14:46
But you see thanks to transparency,00:14:49
thanks to possibility to have them,00:14:52
to show to people that
we are ready to follow,00:14:56
and to see and to do, and how to move00:14:59
as soon as possible.00:15:01
- [Sandrine] Transparency is
good, but decisions are better.00:15:04
- Sorry, all decisions are
in lines of procedures.00:15:08
Can you imagine like
that decision to make?00:15:12
If I will be king of
the European Union, oh.00:15:16
But I am not king of European Union.00:15:19
- [Sandrine] This story has
been going on for so long.00:15:21
- No, no, no, sorry to say.00:15:23
Sorry, this study shows00:15:26
that all standards are in safety line.00:15:29
- [Sandrine] In this case, why
Europe lost against Denmark00:15:34
in the European Court of
Justice in this nitrites story?00:15:37
- I don't know, it's contentious.00:15:40
I would like to read more information00:15:43
because I am not one who knows everything.00:15:48
- [Narrator] So let's look at the facts,00:15:49
Mister Commissioner.00:15:52
Denmark wanted to limit
the use of nitrites,00:15:55
the European Commission was against it,00:15:58
and in 2003, in court, the Danes won,00:16:01
in the name of the
protection of public health.00:16:05
- I am very happy about
European court decisions.00:16:08
When European court decisions always show00:16:11
that public health is priority,00:16:13
it means that DG SANTE and
the commissioner responsible.00:16:18
Public health is in better conditions.00:16:21
- [Narrator] And yet,
since this court ruling,00:16:24
EU regulations are just as lax as ever.00:16:28
- From my point of view,00:16:30
we must be more energetic asking industry00:16:33
to change their technology,00:16:35
reformulate forward, to follow figures,00:16:38
to keep on board public
health priorities, not profit.00:16:43
Absolutely.00:16:46
But of course, it takes time.00:16:52
- [Narrator] Time, perfect.00:16:54
That's just what the food industry wants00:16:56
and what it has built its
strategy on for years.00:17:06
(devious music)00:17:08
Because when it comes to nitrites,00:17:09
industrialists have been waiting
out the clock for 40 years.00:17:15
40 years of scientific manipulation,00:17:18
blackmail, and intense lobbying,00:17:20
so the meat business can carry
on bringing home the bacon.00:17:26
And it all begun on the
other side of the Atlantic.00:17:39
If you think we're
exaggerating, listen to this.00:17:44
In the late 1970s,00:17:45
nitrite was almost banned
in the United States,00:17:48
just after the publication
of a large-scale study00:17:51
requested by the government.00:17:55
- A relationship between
cancer and nitrite00:17:57
was proved, suggested?00:17:59
- No, proved, and a fairly strong one.00:18:02
There were 2,000 rats
involved in the study.00:18:05
It's a very extensive study00:18:06
done by a well-respected scientist.00:18:11
- [Narrator] The banning of nitrites00:18:12
was announced in the press,00:18:14
but the American Meat Institute00:18:15
would bring out its big guns.00:18:20
In his office overlooking the capital,00:18:22
its president, Richard Lyng, spoke out.00:18:26
- Processed meats that contain nitrites00:18:30
are a big thing.00:18:32
The retail value of them
about $12.5 billion.00:18:36
About 2/3 of the hog production00:18:40
in the United States
goes into cured meats.00:18:43
And it presents a problem00:18:45
for our industry and for the government.00:18:49
We're hopeful that a
solution can be found.00:18:54
- [Narrator] Armed with
financial analysis,00:18:56
the American meat lobby forced
the government to back down.00:19:00
The banning of nitrites would
send pork prices plummeting00:19:03
and cause an apocalypse.00:19:08
But it was a political event
that would close the debate.00:19:10
(patriotic brass music)00:19:15
In 1980, Ronald Reagan was elected00:19:17
President of the United States,00:19:19
and guess who entered into government?00:19:23
Richard Lyng,00:19:24
the president of the American
Meat Institute himself.00:19:29
The idea of banning
nitrite was forever buried.00:19:32
(devious music)00:19:36
The experiment-based study on 2,000 rats00:19:38
ended up in the trash can.00:19:43
And after that, the same fate would await00:19:45
every scientific publication
calling nitrites into question.00:19:55
If you're wondering how
the interests of industry00:19:57
can systematically win
against what's at stake00:19:59
in public health, the
following will enlighten you.00:20:05
15 years after the victory of Reagan00:20:07
and the meat industrialists,00:20:08
a new study shook America to the core.00:20:11
- If it's not one thing, it's another.00:20:13
A study finds a link between
hotdogs now and cancer.00:20:17
- [Narrator] Put yourself in the shoes00:20:18
of the average American Joe at the time.00:20:22
You and your family are eating hotdogs00:20:24
at the shopping mall or in
the street just as usual.00:20:30
The effect was immediate.00:20:32
In a matter of days,
hotdog sales fell by 8%.00:20:37
And given the size of the American market,00:20:39
that represented millions of dollars less00:20:42
for the food industry.00:20:50
The author of the hotdog study00:20:52
that caused sales to plummet
was Susan Preston-Martin.00:20:57
She's now a retired scientist
living near Los Angeles,00:21:00
in a residential suburban setting00:21:02
straight out of an American soap.00:21:09
After several tense months of
talks, she agreed to see us.00:21:18
But we had to insist right
up until the last minute.00:21:24
The lady is very discreet.00:21:26
- [Sandrine] It's Sandrine Rigaud.00:21:28
- What?
- From French TV.00:21:32
- I don't know what you said.
- Mrs. Preston Martin?00:21:35
- Yes.
- Yes, I'm Sandrine Rigaud,00:21:37
from French TV.00:21:39
- [Susan] Oh, gosh.00:21:41
- [Sandrine] Hello.00:21:42
- [Susan] No.00:21:46
- [Narrator] With her
discoveries on processed meats,00:21:48
the researcher was the victim
of a number of attacks.00:21:52
But she agreed to look back at her work00:21:54
which showed a link between
the excessive eating of hotdogs00:21:57
and certain rare cancers in children.00:22:02
- How did you find the relationship?00:22:05
- Well, just the way we always did00:22:07
when we did case control studies.00:22:09
We started out with a group
of children who had leukemia00:22:12
and compared them to a group of children00:22:14
who didn't have leukemia.00:22:15
And we asked the mothers about
what they fed the children.00:22:19
And sure enough, the kids with
leukemia ate more hotdogs.00:22:23
- What did you think when you
saw this strong relationship?00:22:26
Because it was quite
a strong relationship.00:22:27
- It was with hotdogs, I
was a little bit surprised.00:22:31
And just00:22:35
reserved judgment, which
is what epidemiologists do00:22:39
when they find something
they don't expect.00:22:42
- [Narrator] From that moment on,00:22:44
for the food industrialists,00:22:45
Susan Preston-Martin became
public enemy number one.00:22:50
- The meat lobby,00:22:51
they definitely didn't
like what we were doing.00:22:54
They were terribly upset
and I could understand that,00:22:56
you know, their livelihood
was making processed meats.00:23:01
And they didn't want anything coming out00:23:05
saying that those were not good for you.00:23:08
Basically were trying to shoot
me down, or discredit me.00:23:11
That's what shoot down
means, scientifically.00:23:17
- [Narrator] What we
discovered went much farther.00:23:20
The scientist had never realized00:23:21
just whom she was dealing with.00:23:26
- [Narrator] America
made the hotdog famous.00:23:28
Oscar Mayer gave it diggity.00:23:30
♪ Hot diggity, dog diggity ♪00:23:32
- [Narrator] In the US,
the undisputed champion00:23:34
of supermarket-sold hotdogs
has always been Oscar Mayer.00:23:39
- [Narrator] America's number one.00:23:40
♪ Hot diggity dog ♪00:23:44
- [Narrator] A brand of
the Kraft Foods group,00:23:45
a giant of the food industry.00:23:49
So far, no surprises.00:23:51
But what's less known is that
at the time, and until 2007,00:23:56
Kraft was owned by Philip Morris,00:23:58
the world's second
largest tobacco company.00:24:01
A lobby which went as far
as lies and manipulation00:24:04
to defend its own interests,00:24:06
notably in the big tobacco
lawsuits of the 1990s.00:24:10
- You believe nicotine is not addictive?00:24:12
- I believe nicotine
is not addictive, yes.00:24:14
- I believe nicotine is not addictive.00:24:20
- [Narrator] Questioning
proven scientific facts,00:24:23
the strategy worked perfectly
for years with tobacco.00:24:25
So Philip Morris used it again00:24:28
to save Oscar Mayer's hotdogs.00:24:31
(tense guitar music)00:24:35
To understand how the
multinational manipulated science00:24:38
to defend its investments in cured meats,00:24:40
we headed to Northern California.00:24:45
To San Francisco.00:24:51
This university library holds
what are commonly known as00:24:55
the Tobacco Documents,00:24:56
millions of internal
tobacco industry documents.00:25:05
Our guide, Stanton
Glantz, has spent his life00:25:08
unraveling the cigarette
makers' strategies.00:25:11
- Carton four.00:25:14
- [Narrator] He particularly
remembers one phrase00:25:16
used by a lobbyist in 1969.00:25:22
- Doubt is our product
since it is the best means00:25:24
of competing with the body of fact00:25:27
that exists in the mind
of the general public.00:25:30
It is also the means of
establishing a controversy.00:25:34
- [Narrator] For him, everything
is summed up in one word,00:25:37
doubt.00:25:42
And it was exactly like
that, by creating doubt,00:25:45
that Philip Morris set out00:25:46
to discredit Dr. Preston-Martin's study00:25:48
on processed meat and cancer in children.00:25:54
The proof is there,00:25:55
in the vast database of
the Tobacco Documents.00:26:02
By typing Susan Preston-Martin,
you get hundreds of hits.00:26:07
And all in the Philip Morris file.00:26:14
The researcher's name crops up regularly00:26:16
in the titles of memos,
letters, and internal reports.00:26:23
The multinational believed
her study on hotdogs00:26:25
would re-open the debate
surrounding nitrites00:26:28
from the 1970s.00:26:29
So it paid scientists
to go through her work00:26:32
with a fine-tooth comb in
order to find any weak points.00:26:40
Even her contracts and grant papers00:26:42
passed under the microscope.00:26:47
Basically, anything that
could be used against her00:26:49
and weaken her in the eyes of
the government and the press.00:26:58
Stanton Glantz only learned of this case00:27:00
through the documents we showed him.00:27:04
- The approaches that they used00:27:05
to attack the person doing the research00:27:07
on linking cured meats with cancer00:27:11
were the standard things they do.00:27:12
One is to go through her
work with a fine-tooth comb00:27:16
and find every little thing00:27:18
they could possibly complain about.00:27:20
And because the issues tend
to be fairly technical,00:27:24
if you're a politician,
if you're a reporter,00:27:27
unless you're a specialized reporter,00:27:29
all you hear is well,00:27:30
this person said there was something bad,00:27:32
and this other person
said that they didn't know00:27:34
what they were talking about.00:27:36
And so these efforts to
go after the scientist00:27:39
and to discredit the scientist00:27:42
is a key element of a much larger strategy00:27:45
to just gum up the entire
policy-making process00:27:48
to the point where nothing happens.00:27:51
That translates into hundreds
of billions of dollars00:27:54
of sales and profits for them.00:27:56
So the whole game is just to slow down.00:28:03
- [Narrator] In the documents
on Dr. Preston-Martin,00:28:06
other even more Machiavellian
scenarios were studied.00:28:11
Here, it was suggested00:28:12
that talks be held with the scientist.00:28:15
And here, a proposed seminar,
in order to lure her.00:28:20
The aim?00:28:21
To influence her and even shape00:28:23
the conclusions of her future studies.00:28:30
The common point of these documents?00:28:32
They all come from the same lobbying firm,00:28:35
Multinational Business Services, Inc,00:28:39
already hired by Philip Morris to contest00:28:42
the effects of passive smoking on health00:28:44
and headed by a certain Jim
Tozzi, a master of influence.00:28:57
(rock guitar music)00:28:59
Amazingly, in Washington,
the heart of American power,00:29:02
this lobbyist is still well-established.00:29:06
As he never answered our
requests for an interview,00:29:09
we went to see him without an appointment,00:29:11
with our documents in
hand and a hidden camera.00:29:18
(doorbell rings)00:29:22
- Hi?
- Hi.00:29:23
- [Sandrine] Hello, I'm
looking for a Mr. Jim Tozzi.00:29:26
- Yes, he works here.00:29:28
Who are you with? - [Sandrine] I'm a French journalist.00:29:31
I'm working for France 2 and
I'm working on the lobbying.00:29:35
- Do you have an appointment?00:29:37
- [Sandrine] No, no, I
was just looking for him00:29:39
because I called from France,
but he never answered.00:29:41
- Just step inside, please.00:29:43
- [Sandrine] Yes, thank you. - [Bruce] He's not here now.00:29:45
- [Narrator] The good news,00:29:46
American lobbyists can be welcoming.00:29:49
We even managed to have Jim
Tozzi on his cell phone.00:29:52
- Here, please, come right in here please.00:29:57
Jim, can you hear me?00:29:59
- [Jim] I hear you, yeah.00:30:01
- [Sandrine] I wanted to ask you00:30:02
some questions about Susan Preston Martin.00:30:06
- [Jim] No, I don't even know the lady.00:30:08
How did you get my name? I haven't read her works or anything.00:30:11
- [Sandrine] Because you
have set up a strategy00:30:14
to discredit her work for Oscar Mayer.00:30:17
So I wanted to know more about this.00:30:20
- [Jim] Bruce, can you?00:30:22
- [Bruce] What?00:30:24
Excuse me?00:30:28
I have no idea what she's talking about.00:30:30
- [Jim] But who is this press lady?00:30:34
Which newspaper does she work?00:30:35
- [Bruce] I have no idea
who you're working for,00:30:36
so I'm going to ask you to leave.00:30:38
No, I'm gonna have to ask you to leave.00:30:40
- [Sandrine] You have seen my passport.00:30:42
I'm just asking for an interview.00:30:43
- [Bruce] Look, I understand,
you have a lovely accent--00:30:45
- [Narrator] If you liked
the welcoming lobbyist,00:30:46
you'll love the angry one.00:30:47
- [Bruce] I am asking, you
two have no appointment,00:30:49
now please leave, now.00:30:50
Do I need to?00:30:51
Leave!00:30:52
- [Man] We can leave if you want.00:30:53
- [Bruce] Yes, please, leave!00:30:54
I am ordering you out.00:30:55
- [Sandrine] Okay--00:30:56
- [Bruce] Leave now!00:30:58
Out!00:30:59
Get the fuck outta here!00:31:02
Do you understand?00:31:03
Get the fuck out.00:31:04
Now get the flying fuck outta here00:31:07
and do not come back!00:31:10
Thank you.00:31:14
- [Narrator] Pity it had to end like that.00:31:16
In the end, Mr. Tozzi did a great job.00:31:19
Well, at least for the industrialists.00:31:22
Back then, his
anti-Preston-Martin arguments00:31:24
were brought into the media spotlight00:31:29
by this health journalist on
a major national TV channel00:31:32
a few days after the
publication of the famous study.00:31:37
- Let's get back to our hotdog story.00:31:38
Remember, they asked the
people, "Did you eat a hotdog?"00:31:41
They didn't ask them,
"Did you put it in a bun?00:31:45
"Did you put ketchup on it?00:31:47
"Did you put mustard on it?"00:31:49
Now you might be saying who really cares00:31:51
one way or the other, but that's important00:31:53
because it may be that
it's not the hotdog at all00:31:56
that's causing this
increased risk of cancer.00:31:58
Maybe it's the bun?00:31:59
Maybe it's the ketchup?00:32:00
Maybe it's the mustard?00:32:01
So you have to be careful
when you read these studies00:32:03
not to say, "Oh, this causes this."00:32:07
- [Narrator] The powers-that-be
didn't go any farther.00:32:10
The 1970s nitrites file,00:32:12
which could have resurfaced,
remained locked away.00:32:17
You're probably wondering what
Susan Preston-Martin thinks,00:32:19
the woman targeted by the lobby.00:32:23
We showed her the documents
and what upset her the most00:32:26
was seeing that fellow scientists00:32:28
had played along with the industrialists.00:32:32
- These professors will get paid00:32:34
a huge amount to do review by,00:32:39
in this case, probably the
American Meat Institute.00:32:41
I mean, thousands and
thousands of dollars.00:32:44
They probably get more from
doing this kind of thing00:32:46
than they do from their regular jobs.00:32:51
- Seeing your name like
this, in all these documents?00:32:54
- My goodness, I gave a lotta
people a lotta work. (laughs)00:32:59
- [Sandrine] Were you aware of this?00:33:01
- Well, I was aware that00:33:03
the processed meat
community was concerned.00:33:08
But not aware of all the extent of this.00:33:13
- [Narrator] 20 years on
and she had turned the page.00:33:18
- Not of interest anymore.00:33:19
That's how the public
awareness of science goes.00:33:24
It's of interest and then
it's not of interest.00:33:26
- [Sandrine] So you mean you
did all that work, but today?00:33:29
- But it doesn't matter.00:33:31
I mean, it's still in the literature00:33:33
and it may influence people in future,00:33:36
and it has influenced people in the past,00:33:38
and that's fine.00:33:39
(bouncy violin music)00:33:44
- [Narrator] But another
scientist involved in the case00:33:46
has enjoyed a much more
flourishing career.00:33:50
A scientist paid by the
American Meat Institute00:33:53
to shoot down Susan Preston-Martin's work,00:33:59
David Klurfeld.00:34:04
Today, David Klurfeld is head00:34:07
of the US Government's nutrition program,00:34:09
and he's invited all over the world00:34:11
for scientific conferences00:34:12
where he gives his expert's point of view.00:34:16
Totally independently.00:34:20
- I'd like to introduce the
reasons why I think meat00:34:23
is an important component
of a healthy diet.00:34:25
Spend just a very brief
amount of time on that.00:34:28
- [Narrator] On that day he was in France,00:34:30
speaking to scientists from
around the world about meat00:34:33
and the link between
processed meat and cancer,00:34:35
in order to denounce,
backed up by PowerPoint,00:34:38
the climate of fear,
panic, and even hysteria.00:34:43
And we know, because we were there.00:34:46
It was right at the start
of our investigation,00:34:49
when we barely knew about nitrites00:34:51
and had the need of enlightened
specialists to help us.00:34:57
- So there are new reviews
published this year00:35:00
that say nitrite is not harmful,00:35:03
and others that say it is harmful.00:35:07
I don't think anybody really knows00:35:11
definitively what the answer is.00:35:16
- [Narrator] A few months
after this handshake,00:35:18
when we had learned more
about the industry of doubt,00:35:21
bells started ringing.00:35:25
So we took advantage
of our trip to America00:35:27
to ask him for another interview.00:35:32
Only this time, with a lot
more cards up our sleeve.00:35:41
- [Sandrine] Do you remember being paid00:35:42
by the American Meat Institute?00:35:44
- No.00:35:45
- [Sandrine] Never?00:35:46
- No. - I was interested in a scientist00:35:48
called Susan Preston-Martin.00:35:50
- Yes.00:35:51
- [Sandrine] Do you know her?00:35:52
- I know who she is, I do
not know her personally.00:35:55
- Do you remember writing a paper on her?00:35:58
- Yes. - [Sandrine] For the
American Meat Institute?00:36:00
- No.00:36:01
- I found this, it was prepared00:36:03
for the American Meat Institute.00:36:07
- Okay.00:36:10
This is something different, yes.00:36:12
This was done 20 years ago, roughly,00:36:16
so I had forgotten about that.00:36:21
- [Sandrine] Do you remember how much00:36:22
you were paid for this evaluation?00:36:24
- No, I do not.00:36:26
As I said, it was 20 or 25 years ago.00:36:28
- [Sandrine] You didn't
know when you were working00:36:30
for the American Meat Institute00:36:31
that Philip Morris was owning Oscar Mayer?00:36:40
- I'm not gonna say yes or
no at this point in time00:36:43
because it's more than 20 years ago.00:36:46
- Did you know that the
tobacco strategy motto00:36:48
was doubt is our product?00:36:51
- No, I never heard that.00:36:52
- No?
- No.00:36:54
- Doubt was your product too.00:36:59
- That was not my intent.00:37:01
My intent was to do an evaluation.00:37:05
If I had read these papers and found00:37:07
that there were not
shortcomings in the papers,00:37:11
that there were not
deficiencies in the papers,00:37:14
I don't think I would
have criticized them.00:37:16
- But don't you think
that your point of view00:37:18
would be stronger and
your arguments stronger00:37:21
if I hadn't found that
you had been once paid00:37:23
by the American Meat Institute?00:37:26
- No, I don't think that would change,00:37:31
it wouldn't change my point of view.00:37:32
It might change your point of view00:37:34
that you tend to not
believe what I'm saying00:37:37
because 25 years ago I
got some amount of money00:37:41
that I don't remember.00:37:44
- [Narrator] Ah, we're making progress.00:37:46
He can't remember how much,00:37:47
but he does remember getting paid.00:37:51
- But you have to understand that00:37:53
the industry is a money making business,00:37:55
so they're very risk averse.00:37:57
They would not fund a study that00:38:02
someone proposed to
them that eating hotdogs00:38:05
increases the risk of childhood cancer.00:38:07
Why would they fund that?00:38:09
They would only fund something that says,00:38:13
proposes that childhood cancer00:38:15
is prevented by eating more hotdogs,00:38:18
or there's no relationship.00:38:20
You know, they're not gonna fund a study00:38:23
that is bad for their business.00:38:27
- [Narrator] Well, at least he's honest.00:38:29
Much of the meat industry's lobbying00:38:31
depends on collaboration
with paid scientists.00:38:33
And that's still how things work.00:38:36
(rock guitar music)00:38:42
During a conference on processed
meats and cancer in Lyon,00:38:45
a French scientist confirmed it.00:38:50
Denis Corpet is a
reference on the subject,00:38:52
an internationally renowned expert.00:38:56
He speaks and acts
casually and doesn't balk00:38:58
at telling us how things
work at scientific events.00:39:51
(eerie digital music)00:39:55
- [Narrator] A few days later,00:39:56
Professor Corpet sent us some
names and photos of scientists00:39:59
he suspects of being close
to the food industry.00:40:07
Among them, two Americans he came across00:40:09
at a conference on meat and cancer,00:40:15
Andrew Milkowski and Nathan Bryan.00:40:20
As we checked out these
scientists' profiles,00:40:23
we discovered a document00:40:24
which should certainly
never have been on the web,00:40:29
an internal report issued by
the American Meat Institute.00:40:35
It lays out the strategy for influencing00:40:37
the decisions of
high-profile organizations.00:40:46
This organization is the IARC,00:40:49
the International Agency
for Research on Cancer.00:40:56
This institution, based in Lyon, France,00:40:58
is the worldwide reference on cancer.00:41:04
In 2006, IARC scientists
classified nitrites00:41:08
in the probably carcinogenic
category of products, Group 2A.00:41:16
And that was bad for business.00:41:21
So lobbyists are fighting00:41:23
to have this classification changed.00:41:26
Page 64 of the document.00:41:29
Change in IARC
nitrite/nitrate classification00:41:32
from 2A to 2B, or possibly
carcinogenic products.00:41:39
The strategy has a name, IARC Challenge.00:41:45
It notably involves the two scientists00:41:47
we were interested in, Andrew
Milkowski and Nathan Bryan.00:41:55
(country harmonica music)00:41:58
Armed with our brand-new
file, it was time to set off00:42:01
to meet the meat sector's heavyweights.00:42:05
Welcome to Nashville, Tennessee,00:42:07
the capital of country music00:42:09
and notably the hometown of Johnny Cash.00:42:16
It's here that the American Meat Institute00:42:18
is holding its annual conference.00:42:21
In this huge building, to be precise.00:42:25
The meat industry in the US
is very, very big business.00:42:30
All of the world's
biggest players are here.00:42:37
Smithfield, number one in pork00:42:39
with a turnover of $14 billion a year.00:42:42
Cargill, the giant with $33
billion a year in food alone.00:42:50
And Tyson, the
all-divisions record holder.00:42:54
- This year we'll make,
with all of our divisions,00:42:57
between beef, pork, poultry, and prepared,00:43:01
between 37 billion and
$40 billion in revenue.00:43:05
- [Sandrine] So it's a small company.00:43:06
- Very small company,
(speaking in foreign language).00:43:11
- [Narrator] We checked,
it's over $41 billion.00:43:18
After half an hour, we
spot a face in the crowd00:43:20
that rings a bell.00:43:22
That woman there, tasting
nibbles at every stand.00:43:26
That's right, page 92 of
the IARC Challenge document.00:43:30
Here, with short hair, the
American Meat Institute's00:43:33
Senior Vice President of
Public Affairs, Janet Riley.00:43:40
- [Sandrine] Excuse me, please.00:43:41
Sorry, hello, are you Janet Riley?00:43:43
- I am.00:43:44
- Yes, hello, I'm Sandrine Rigaud.00:43:46
I'm working for France 2 on
processed meat and cancer,00:43:49
and I have a question
about a document I found.00:43:53
It is this document, do you know it?00:43:55
- I'm sorry, who are you with?00:43:57
- I'm working for France 2.00:43:59
- Okay, I don't see you registered here.00:44:02
- [Sandrine] No, no,
actually, I wasn't registered,00:44:04
but I have some important questions.00:44:06
- Could you give me your business card?00:44:08
- Yes, of course, I
have my journalist card.00:44:09
- Let's step outside.00:44:10
- Just a question, I wanted to know00:44:12
what do you know about the IARC Challenge?00:44:15
- You know what--00:44:16
- [Sandrine] The IARC Challenge here? - Could you turn off the camera00:44:17
until I know what I'm doing?00:44:19
- But it's about nitrite and cancer--00:44:20
- Can I have this?00:44:21
Thank you.00:44:22
- No, no, this is mine, sorry.00:44:24
And I wanted to know--00:44:25
- [Narrator] Okay, so
much for our interview.00:44:27
- Why are you, is he with you?00:44:30
Why are you recording?00:44:32
- [Narrator] Having been escorted outside.00:44:35
- This is my press card.00:44:36
- Okay.00:44:37
- [Narrator] And been ordered to show ID,00:44:39
we try one last time.00:44:41
- It's France 2.00:44:42
It looks like what tobacco
industry did for decades.00:44:45
- That's your opinion.00:44:47
That's your opinion.00:44:48
What we're doing is
providing science-based,00:44:51
peer-reviewed evidence
that our products are safe.00:44:54
And that's all I'm gonna say right now.00:44:56
- But are you paying those scientists--00:44:57
- And you know what,00:44:58
I know you've got that
camera rolling, don't you?00:45:01
- [Narrator] Luckily, for such cases,00:45:03
we always have a plan B.00:45:06
On the list of IARC Challenge scientists,00:45:09
there was one who agreed to see us.00:45:11
The first on the list, Andrew Milkowski.00:45:15
(playful music)00:45:23
We head to Madison, Wisconsin.00:45:33
This city in the north
of the United States00:45:35
is home to Andrew Milkowski
and the company of hotdog king,00:45:39
Oscar Mayer, who we came across
in the Preston-Martin case.00:45:43
- [Narrator] America's number one.00:45:48
- [Narrator] The scientist worked00:45:49
for this company for 30 years.00:45:52
He now teaches at the university.00:45:57
But he doesn't hide his proximity00:45:59
to the American meat lobby.00:46:02
Presented with our IARC
Challenge documents,00:46:04
he acknowledges everything, or almost.00:46:10
- [Sandrine] So did the meat
industry pay you for this?00:46:13
- I received some
compensation for my time,00:46:16
as well as the others.00:46:17
- [Sandrine] How much?00:46:19
- I am not going to say.00:46:22
- [Sandrine] I don't know, thousands00:46:23
or tens of thousands of dollars?00:46:25
- Small amounts.00:46:27
- [Sandrine] Small amounts?00:46:29
Can we have an idea?00:46:30
- No.00:46:31
- [Sandrine] No?00:46:33
Defending nitrites seems to be00:46:34
a very big thing for industry.00:46:38
- Looking for a substitute
has been attempted00:46:44
and was a total failure.00:46:48
Something as chemically simple as nitrite00:46:53
and as unique as nitrite
having a substitute00:46:57
has not been possible to anyone's ability.00:47:00
- [Sandrine] But if there is a
small risk of getting cancer,00:47:03
don't you think it's important
to try to find a solution?00:47:07
- That is where we disagree,00:47:09
because I do not believe
that that risk is true.00:47:14
- [Sandrine] You think
there is no risk at all?00:47:16
- I think the risk is
unquantifiable and unknown,00:47:20
if it indeed exists.00:47:24
- [Narrator] On hearing that,
we pulled this expression.00:47:28
So for Andrew Milkowski,
the colorectal cancer,00:47:31
the hundreds of studies on
the dangers of nitrites,00:47:34
none of it exists.00:47:35
Off you go, nothing to do with it.00:47:40
(funky guitar music)00:47:43
In the United States,00:47:44
it's thanks to scientists like Milkowski00:47:46
that the meat industry has been able00:47:47
to cut another notch in its belt,00:47:50
surprisingly in the health-conscious
state of California.00:48:06
This imposing building is home
to the state cabinet-level00:48:09
California Environmental
Protection Agency.00:48:14
We have an appointment with Sam Delson,00:48:16
Deputy Director for External
and Legislative Affairs.00:48:21
He'll show us a document00:48:23
that doesn't exist in
any other American state.00:48:26
- Hello Michelle, long time no see.00:48:28
- [Michelle] Hi Sam.00:48:29
- [Sandrine] Hello, Sandrine.00:48:33
So this is the list?00:48:35
- Yes, of all the agents--00:48:36
- [Narrator] It's a list of substances00:48:37
judged dangerous to man by
the State of California.00:48:42
To do business here,00:48:43
manufacturers are banned
from using these substances00:48:46
or they are obliged to warn consumers.00:48:50
And it's very restrictive00:48:51
because there are over
800 products on the list.00:48:54
- So a good example of that
would be tobacco smoke.00:48:58
We talk about lead.00:49:00
There's other things like benzene,00:49:02
that would be something we have00:49:03
common in things like exhaust.00:49:06
Then here we have aspirin.00:49:08
- [Sandrine] You have aspirin?00:49:09
- Aspirin, yeah.00:49:10
It's a special note,
especially for pregnant women.00:49:13
Oh, here is kind of an odd one,00:49:14
but you know, things like bracken fern.00:49:16
If you wanna this, go for it, but be aware00:49:18
that you maybe don't wanna
eat it every single day.00:49:21
- [Sandrine] So we don't find nitrite?00:49:23
- [Sam] Nitrite is not on the list.00:49:26
- [Narrator] It's been years00:49:27
since nitrites have been targeted,00:49:28
but procedures have
never been seen through.00:49:31
- When we believe a chemical
meets the criteria for listing,00:49:34
we post what's known as a
Notice of Intent to List00:49:38
and that triggers a period
in which people can submit00:49:41
public comments on whether it does00:49:44
or does not meet the criteria.00:49:45
We review the comments before
making a final decision00:49:48
to complete the listing.00:49:51
- [Narrator] Regarding nitrites,00:49:52
here are the comments
that swung the scales.00:49:55
Of the seven contributions,00:49:57
six come from food industry lobbyists.00:50:01
And with 31 pages, the winner is?00:50:05
Andrew Milkowski.00:50:10
- [Narrator] Before the interview,00:50:12
we show Sam Delson all our
documents on Milkowski,00:50:15
the IARC Challenge and
the attempts at influence.00:50:21
Faced with an avalanche of proof00:50:23
gathered during months of investigation,00:50:25
he ends up taking out his
cell phone to take photos.00:50:29
However, in answering our questions,00:50:31
he seems less inspired.00:50:43
- It's their business if
they think that they can00:50:48
influence a decision beyond the science,00:50:49
but we let the science do the talking.00:50:52
- [Sandrine] Do you think it might happen00:50:53
that sometimes you are
manipulated by the industries?00:50:57
- We do our best00:51:03
to make decisions based
solely on the science,00:51:07
regardless of whatever pressure00:51:11
or attempts at persuasion may
be made by any outside group.00:51:17
- [Sandrine] Okay.00:51:21
- [Narrator] California will re-examine00:51:22
the dangers of nitrites,
but not before next year.00:51:28
For the lobby, it's a mini-victory.00:51:31
Time gained and profits not lost.00:51:35
In Europe, a new study on nitrites00:51:37
was expected in December 2015.00:51:40
Almost a year later, it
still has not been published.00:51:47
(bleak piano music)Description:
Film dokumentalny w wersji z polskim lektorem - Skorumpowany Przemysł Spożywczy. Dlaczego szynka jest różowa? Dlaczego uważamy, że jest dobra dla naszych dzieci? Dlaczego etykiety produktów są niezrozumiałe? Giganci przemysłowi są w stanie wstrzymać i ukierunkować decyzje polityczne bezpośrednio wpływające na zdrowie publiczne. Skorumpowany Przemysł Spożywczy (2016) Reżyseria: Guillaume Coudray, Sandrine Rigaud Scenariusz: Guillaume Coudray, Sandrine Rigaud Gatunek: Dokumentalny Kraj: Francja Język: Polski Data premiery: 1 grudnia 2016 (Francja) Miejsce kręcenia filmu: Paryż, Francja Streszczenie: W 2015 roku WHO uznała jeden z dodatków do przetworzonego mięsa za substancję rakotwórczą. Ten sam dodatek w latach 70. prawie został zakazany w USA, dopóki przemysł mięsny nie zdyskredytował naukowców. Ujawniamy teraz, w jaki sposób lobbyści od dziesięcioleci działają w cieniu, aby utrudnić lub powstrzymać regulacje dotyczące niektórych dodatków. Centralną strategią jest współpraca z naukowcami, którzy otrzymują hojne wynagrodzenia za badania promujące spożycie mięsa. Ci, których prace wskazują na zagrożenia dla zdrowia związanego ze spożyciem mięsa, są zwyczajnie usuwani ze sceny. Sandrine Rigaud przeprowadziła dochodzenie. Zbadała taktyki przemysłu mięsnego od Bretanii po Danię, aż po Kalifornię i Wisconsin. Recenzje: "Ten dokument sam w sobie dostarcza wiele cennych informacji związanych z pogarszającym się stanem zdrowia naszego społeczeństwa, a także ujawnia mało znane, tajne mechanizmy, wpływowe osoby w branży oraz propagatorów dezinformacji w przemyśle mięsnym. To obowiązkowa pozycja dla wszystkich zainteresowanych zdrowiem. W połączeniu z kilkoma innymi doskonałymi filmami dokumentalnymi o zdrowiu dostępnymi na platformie Prime, oświetla niepokojący obraz pogarszającego się stanu zdrowia Amerykanów i oferuje wartościowe sugestie dotyczące dalszych kroków i naprawienia tego wszystkiego. Zasługuje na pięć gwiazdek." - napisał "Travis ;)" na Amazon.com Znany również jako (AKA): (tytuł oryginalny) The meat lobby: big business against health? Francja The meat lobby: big business against health? Szwecja Köttlobbyn ···················································································· WSPIERAJ NAS! ✘ Członkostwo - https://www.youtube.com/channel/UCd8NFpgmMbYOBw78rdCcYuw/join WIĘCEJ FILMÓW! ► Finanse: https://www.youtube.com/playlist?list=PL-U7EKhw9uN6MQrqtpt_Wt-aM63sf6Wjf ► Gospodarka: https://www.youtube.com/playlist?list=PL-U7EKhw9uN5Hhx-jRW8gO8_KCVJKWYIW ► Wszystkie playlisty: https://www.youtube.com/channel/UCkcpcQv9rKFqWRO5ocqKZPg/playlists ···················································································· COPYRIGHT: All of the films published by us are legally licensed. We have acquired the rights (at least for specific territories) from the rightholders by contract. If you have questions please send an email to: info[at]moconomy.tv, Moconomy GmbH, www.moconomy.tv.
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