Avoid the Evil Eight GMO Foods

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There’s a misnomer that to be organic, you have to be all in, you’re either all organic all the time or you’re scarfing McDonalds hamburgers and fries all the time. Do or do not, there is no try. Sorry Yoda, actually there is try. Avoid the 8 GMO foods. Not everything is Genetically Modified, and there are affordable GMO Free substitutions available.

Top GMO foods to avoid:

  1. Corn
  2. Soybeans
  3. Canola
  4. Cottonseed
  5. Sugar beets
  6. Papaya (from China or Hawaii)
  7. Zucchini and Yellow Squash
  8. Alfalfa

Substitute GMO Free options:

  1. Canola

Canola oil is used in cooking, and processed foods like cookies, crackers and frozen meals. It has a neutral flavor, and a high heat point, so a good substitute is Grapeseed Oil. You can also use Coconut Oil, but it does have flavor so keep that in mind. Olive Oil is also a good substitute, especially if you’re not cooking with high heat.  Avoid Vegetable Oil since it often contains genetically modified Canola and Corn.

Another alternative to Canola that I like to use is Ghee, or Clarified Butter. I know butter is not traditionally thought of as healthy, but Ghee is actually high in Vitamin A. Ghee has great butter flavor, and a high smoke point, so if you can use it instead of GM Canola oil. I admit the organic Ghee is a little expensive, but its easy and cheaper to make at home.

  1. Cottonseed

Next to partially hydrogenated vegetable and soybean oil, Cottonseed oil is the worse oil for your health, its so high in saturated fat. Cottonseed oil is also used in processed foods, so avoid those. Also the cottonseed meal and cottonseed hulls are high in protein, and is commonly fed to livestock. When you buy meat, get the organic feed animals to avoid GMO’s. Wild caught fish is a good substitute to avoid GM fed animals.

  1. Sugar beets

Sucrose from sugar beets is a commonly used food additive in processed foods. Sugar beet pulp is fed to livestock and ranchers often grow sugar beets so their cows can graze on the tops. So you not only do you have to worry about GM sugar in your diet, but in your meat’s diet as well.

If a non-organic food lists sugar as an ingredient, and NOT pure cane sugar, it probably contains GM sugar beets. I like using Organic Sugar or Honey as a substitute when cooking, and never artificial sweeteners. I’m not a fan of overly processed sugar substitutes like Stevia either.

  1. Alfalfa

Genetically Modified Alfalfa is fed to livestock. Look for organic or wild caught fish or game, and 100% grass fed animals instead.

Buy Organic:

  1. Corn

When I buy popcorn, corn on the cob for corn salsa, or frozen corn, I make sure its organic. To be doubly sure, I makes sure it has the Non-GMO project seal. High fructose corn syrup lurks everywhere, from bread to soup to deli meat, so watch out for GM corn in everything processed.

  1. Soybeans

I love edemame, or soybeans in the pod, but I buy organic soy. Again, soy lecithin is a very common food additive and soy is used livestock feed, so buy organic meat and avoid processed foods.

  1. Papaya (from China or Hawaii)

Most papaya from Hawaii is genetically modified, unless it says otherwise. By organic Papaya from Thailand or NON-GMO verified papaya instead.

  1. Zucchini and Yellow Squash

A small amount is Zucchini and Yellow squash is genetically modified, so I always buy the organic kind.

*5. Dairy

*Bovine growth hormone is also genetically modified, so avoid Dairy products unless they are labeled No rbGH, rbST, or No artificial hormones.

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Genetically Modified Babies Will Graduate Next Year

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I was reading an article about how the worlds first Genetically Modified Babies will graduate high school next year. Back in the 90’s (and using similar biotechnology as Monsanto) scientists injected the mitochondrial DNA from a donor egg into an embryo to help the cells divide and grow. Now the baby has grown into a person, with the DNA of 3 people.

My religious friends were horrified at this prospect. Other friends thought it was an amazing feat of what biotechnology can do to create life. I was thinking that at least all the DNA in these people is human DNA, which is more than I can say for the genetically modified corn and soy that Monsanto grows.

It made me wonder what the corn with bacteria DNA or the soy with insect DNA will look like in 18 years. Using biotechnology to inject deactivated e-coli with “snippets” of bug DNA into the seeds of corn is not so different from this GM process for embryos.

I like how the FDA banned the genetic modification of embryos in 2002, but they still permit the “biological product” of GMO foods. Ironic how they can see the potential problems of genetic modification when it comes to people, but not the plants that people eat.

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Banned Foods that Americans still eat.

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Today I’d like to share the Food Revolution’s Networks article on banned foods:

10 Banned Foods American’s Should Stop Eating!

If the American people knew the risks maybe the FDA would ban these harmful ingredients as other countries do.

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October is GMO-FREE Month!

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“October is GMO-free month. We choose non-GMO because…

Many cooking oils contain corn, canola, soy, and cottonseed, which are all high probability of containing GMOs! Verified alternatives–such as hemp, coconut or grapeseed–can provide the flavor and flash point needed for recipes.

Most corn planted in North America has been genetically engineered for herbicide tolerance or pesticide production. Both of these traits pose serious health risks and environmental harm.

In 2011, a landmark study found Bt toxin from GMO plants in 93% of blood samples taken from pregnant women. For pregnant women and babies, eating non-GMO is especially important!

To date, 64 countries around the world have mandatory GMO labeling or outright bans, including Australia, Japan, China, Russia, and the EU. Consumers in the U.S. and Canada have a right to know what’s in their food too.

More than 90 % of Americans want to know whether or not their food contains GMOs, according to recent polls.

The experimental technology of genetic engineering forces genes from one species into the DNA of a different species. The resulting GMOs are unstable combinations of plant, animal, bacterial and viral genes that cannot occur in nature or through traditional breeding.

Almost all GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition or any consumer benefit.”

–Great Basin Community Food Co-Op.

 

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Crosby nudges General Mills to do the right thing!

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I’m happy to see that there are some people, even in big corporations, who are brave enouth to stand up and start talking about how to eliminate GMO’s. Thank you to Harriett Crosby, of General Mills, for supporting the struggle to get GMO’s out of our food supply! For the full story on GMO’s and General Mills: click here.

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GMO FREE Bean Sprout and Cucumber Korean Side Dish

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Buy Organic Bean Sprouts to ensure that they are GMO FREE!

 

Bean sprouts are the sprouted seeds of mung beans, and some varieties are actually soy sprouts. Since Soy = GMO in America, if you see the yellow tops of the bean sprouts then they’re probably soy sprouts. If the tops are greenish, then they are mung sprouts. Get the Organic Bean Sprouts or you’ll be eating bits of e-coli DNA in you side dish -Yikes!

 

Important Korean Word of the day:

Bann Chan = Side Dish

 

There are a ton of different Korean Side Dishes but the Bean Sprout Cucumber is easy to prepare and not tastebud searing, five-alarm, spicy hot. I’m from the midwest so I’m spice adverse. The strongest spice I can handle is a little red pepper flake. But if its too salty for you, just leave the last ½ teaspoon of salt out. Also make sure to really squeeze all the water out of the beans and cucumber. You can use cheese cloth for this but I just use my hands.

 

The rinsing and cooking process in this recipe generally takes care of any health concerns people have about bacteria on bean sprouts. Genetically modified soy isn’t labeled, so you have to watch out for e-coli DNA IN the bean sprouts as well as ON them! Cooking the Organic Bean Sprouts will solve both these issues!

 

The original recipe I used can be found here: http://www.maangchi.com/recipe/sukjunamul

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GMO FREE Bean Sprout and Cucumber Korean Side Dish

 

Ingredients:

 

3½ cups GMO FREE Organic Bean Sprouts

½ cup Water

¼ teaspoon Salt

1 cup Cucumber, julienned

½ teaspoon Salt

1 clove Garlic, minced

1 Green Onion, chopped

½ teaspoon Salt

1 teaspoon Sesame Seeds

1 teaspoon Sesame Oil

 

Preparation:

 

  1. Rinse and drain GMO FREE Organic Bean Sprouts in cold water a couple of times until they’re clean. Pick out any brownish rotten beans.
  2. Put Bean Sprouts in a pot and add ½ cup Water and ¼ teaspoon Salt. (Add an extra ½ cup Water to cover the beans if you are using a shallow pan.)
  3. Cover the pot and bring to a boil over high heat for 5 mins.
  4. Rinse Bean Sprouts in cold water, strain, and set aside.
  5. Seed Cucumber.
  6. Julienne about 1 cup’s worth of Cucumbers into thin matchsticks and put into a bowl.
  7. Add ½ teaspoon Salt to the Cucumbers. Mix and set aside for a few minutes.
  8. Squeeze any excess water out of the cooked Bean Sprouts and put them into a mixing bowl.
  9. Rinse salt out of the cucumbers.
  10. Squeeze any excess water out of the Cucumber strips and add them to the Bean Sprouts in the mixing bowl.
  11. Add minced Garlic, Green Onion, ½ teaspoon Salt, Sesame Oil, and Sesame Seeds to the mixing bowl.
  12. Mix well by hand.
  13. Transfer to a serving bowl and serve with rice.
Posted in Cooking, Korean, Side Dish tagged with , , ,

Check out the 2nd Annual Eating Psychology Online Conference

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Please join me as I present in the 2nd Annual Online Eating Psychology Conference with Marc David and The Institute for the Psychology of Eating! You’ll hear some great cutting edge information that can forever change the way you relate with food and body. Over 45 experts will be sharing unique insights into eating psychology, weight, food challenges, body image, emotional eating, nutrition, binge eating, and so much more. Get ready for an approach that honors all of who we are as eaters – body, mind, heart and soul. The conference begins July 21st! Go here to sign up for FREE!

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Grow Your Own Food Summit

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The Grow Your Own Food Summit will teach food growing people, both novices and experts, how to improve the world more than any other event in the last decade. Learn step-by-step instructions for what you can do today to put healthy, trusted food on your table in the future! Plus, it’s ONLINE and FREE from July 7-14, 2014.

Enthusiastic food growers and community builders, Valerie Kausen and Gary Heine, have created 34 presentations to show you how growing your own food can change your life. This event is truly for everyone… because growing your own food contributes to improved health and connected community. It’s also an activity for the whole family that builds friendships in your neighborhood as you share each other’s skills and interests.

Register for FREE now at the following link: 

https://nf130.isrefer.com/go/foodreg/ama12741/

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GMO FREE Panzanella Bread Salad

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I admit I’m not a huge fan of salad. It combines all the things I don’t like about a meal. Its cold. It takes forever to salad spin. And its not satiating. The second you’re done eating salad you’re starving again and reach for the bread. So I do what I always do, take something I like, and combine it with something healthy so at least I eat some veggies! So I’m combining bread and salad, the perfect start to any Italian meal.
DEAR MONSANTO: PLEASE DON’T PUT GMO CORN SYRUP IN MY BREAD!

GMO high fructose corn syrup hides in a lot of breads, so when I buy bread I make sure it doesn’t have any corn syrup in it. You wouldn’t normally think you have to avoid bits of bug DNA in your bread, but GMO corn and sugar lurk in any processed food! Anything that says “corn” on the label, even if its corn syrup, is most likely genetically modified. I like the family size sourdough from Whole Foods, because it isn’t made with high fructose corn syrup and it freezes well.

GMO FREE Panzanella Bread Salad

 

Ingredients:

6 cups GMO FREE Bread

2 Tablespoons GMO FREE Extra Virgin Olive oil.

¼  teaspoon Salt

1 ½  pounds Tomatoes

½  teaspoon Salt

1 Cucumber

¼  cup Basil

1 Shallot

Vinaigrette

6 Tablespoons GMO FREE Extra Virgin Olive Oil

3 Tbsp Red Wine Vinegar

¼ teaspoon fresh ground Pepper

 

Preparation:

  1. Cut GMO FREE Bread into cubes
  2. Put Bread in a big bowl, add the Olive Oil and 1/4 teaspoon of Salt, then toss it with your fingers.
  3. Place Bread on a rimmed baking sheet.
  4. Oven dry the cubes at 400 degrees for 15-20 minutes, stirring halfway through.
  1. While the Bread crisps up, prepare the tomatoes.
  2. Core and seed the Tomatoes, use a spoon to scrape out the seeds.
  3. Then cut Tomatoes into bite sized pieces and add 1/2 teaspoon of salt.
  1. Let the bread cool down to room temperature.
  1. 1/4 cup of juice should come out of the Tomatoes, and you can use it in the vinaigrette. Wisk GMO FREE olive oil, red wine vinegar, and fresh ground pepper into the Tomato.
  2. Put the Bread cubes into the vinaigrette and toss it together.
  1. Let the Bread sit for 10 minutes.
  1. Peel the cucumber, Slice it in half lengthwise and scrape out the seeds with a spoon and slice it thin.
  2. Chop Basil, slice shallot.
  3. Add the tomatoes, cucumber, shallot, and basil to the bread that has soaked in the vinaigrette.
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Eating Psychology Conference

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The 2nd Annual Online Eating Psychology Conference streams live July 21-26, 2014. Each day we’ll feature a series of video interviews that Marc David has recorded with featured experts. Each video remains streaming for free for 24 hours, so people from all over the world have the chance to tune in for free!

To join the conference, click HERE!

Speakers include Dr Mark Hyman, Dr David Perlmutter, Paul Chek, Dr Hyla Cass, Amy Pershing, Dr Srini Pillay, Dr Frank Lipman, John Robbins, JJ Virgin, Tom Malterre, Dave Aprey, Dr Tom O’Bryan, Jon Gabriel, Dr Susan Albers, Sayer Ji, Donna Gates, Dr Alan Christianson, Jessica Ortner, Daniel Vitalis, Emily Rosen, Meghan Telpner, and many more!

Some topics include:
A Deeper Dive into Body Image
Neuroscience and Personal Change
A Holistic Approach to Eating Disorders
The Healing Power of Embodiment
Mindfulness based approaches to overeating
Sexuality and the Psychology of Eating
New insights into Weight
Culture, emotional health and metabolism
Hormones, Eating and Inner Health
The Gut-Psychology Connection
Spirituality and Nutrition
The Hidden Politics of Food
New Approaches to Nutritional Health
And much more…

Dates: July 21 – 26
Price: FREE
Where: Online!
Sign Up Here: https://ipe.infusionsoft.com/go/2ndepoc/amyakao 

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