10 Top GMO Foods to Avoid (From NaturalNews.com)

Information in my last post had to do with the dangers of GMO foods and why we must avoid them. As consumers we’ve been trained to read labels, but GMO per se doesn’t show up on labels. Then how do we know we are eating GMO foods? 

Here is an article by J.D. Heyes with a list of GMO foods to avoid published in NaturalNews.com on 6/1/12.

Learn more: http://www.naturalnews.com/036063_GMOs_foods_infographics.html

We here at NaturalNews.com pride ourselves in providing our readers with the most valuable, up-to-date news and information on a wide range of health-related issues, but we especially like to discuss nutrition because so much of our health depends on what we put in our bodies – and what we don’t put in them.

See the NaturalNews infographic at:

http://www.naturalnews.com/Infographic-Top-10-GMO-Foods-to-Avoid-Eating.html

Be aware and beware

With that latter thought in mind, we’ve developed an infographic to highlight the top 10 GMO (genetically modified organism) foods to avoid, in no particular order:

1. Zucchini: It goes without saying that many biotech companies say genetically modified foods are safe for you, but as GMO science expands, researchers are finding more evidence that such foods can harm your health. One of those is zucchini. While not as potentially harmful as other GM foods, zucchini is nonetheless “engineered” to resist some strains of virus.

2. Cotton: Considered a food item because its oil can be consumed, cotton – in particular, genetically modified Bt cotton, common to India and China – has damaging consequences. According to recent Chinese research, while Bt cotton is capable of killing bollworms without the use of insecticides, its decreased use has increased the presence of other crop-harming pests. Also, Bt cotton production has been linked to drastic depletion of soil nutrients and lower crop yields, as well as much higher water requirements.

3. Canola: This is probably one of the most misunderstood, misguided “healthy” food choices out there right now, but there is little about canola – and similar oils – that is good for you. Extracted from rapeseed, canola oil and others must be chemically removed from the seeds, then deodorized and altered, in order to be utilized in foods. They are among the most chemically altered foods in our diets.

4. Aspartame: An artificial sweetener found in a number of products, aspartame – discovered by accident in 1965 by a chemist testing an anti-ulcer drug – accounts for as many as 75 percent of adverse reactions to food additives reported to the Food and Drug Administration (FDA), according to some reports. Some seizures and even some deaths have been blamed on aspartame.

5. Dairy: A disturbingly high number – as many as one-fifth – of dairy cows in the U.S. today are given growth hormones to increase milk production, a figure that has been rising since the FDA approved a genetically engineered recombinant bovine growth hormone known as rbGH or rbST for use in dairy cows in 1993. While said to boost production by 5-15 percent, scientists have expressed concern that the increased levels of IGF-1 (insulin growth factors-1) from hormone-treated cows may boost the risks of colon and breast cancer. Since 2008, Hiland Dairy has stopped using milk from dairy farmers who inject their cows with growth hormone.

6. Corn: Modified now to create its own insecticide, as many as half of all U.S. farms growing corn for Monsanto are using genetically modified corn, with tons of it now being introduced for human consumption, according to the FDA. Doctors at Sherbrooke University Hospital in Quebec recently found Bt toxin from modified corn in the blood of pregnant women and their babies, as well as in non-pregnant women.

7. Papayas: Genetically modified papayas have been grown in Hawaii commercially since 1999, designed to combat the Papaya Ringspot Virus. Approved for sale and consumption in the U.S. and Canada, GM papayas cannot be imported or sold in the European Union.

8. Sugar: Sugar from genetically modified sugar beets hit the market in the U.S. in 2009. They were modified by the Monsanto Corporation to be resistant to the company’s Roundup herbicide. In 2010 a group of Oregon farmers sued to stop planting that year of Monsanto’s genetically altered sugar beets over fears the crops could cross-contaminate other nearby fields.

9. Soy: Like other foods, soy, too, has been genetically modified to resist herbicides. Soy is included in soy flour, tofu, soy beverages, soybean oil and scores of other products, especially baked goods and pastries. According to one report, “[a]fter feeding hamsters for two years over three generations, those on the GM diet, and especially the group on the maximum GM soy diet, showed devastating results. By the third generation, most GM soy-fed hamsters lost the ability to have babies. They also suffered slower growth, and a high mortality rate among the pups.”

10. Yellow squash Like zucchini, yellow squash is also a fast-rising GMO crop in the U.S., and as such, should cause you concern. If you like squash – and scores of Americans do – check out a farmer’s market that doesn’t sell GMO squash or grow your own using non-modified seed.

Sources for this article include:

http://www.naturalnews.com/Infographic-Top-10-GMO-Foods-to-Avoid-Eating.html

http://www.naturalnews.com/035734_GMOs_foods_dangers.html

http://www.deccanherald.com

http://www.hilanddairy.com/green/no-artificial-growth-hormones

http://www.huffingtonpost.com

Learn more: http://www.naturalnews.com/036063_GMOs_foods_infographics.html#ixzz24rR5JYWd

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Keep You and Your Family Safe From GMO’s

For the sake of your health, please read the following article about the hazards of GMO products from Leanne Ely at her website: http://savingdinner.com/articles/love-good-holy-gmo/

Stop! Genetically modified organism(s) - GMO. ...

Please, for the love of all that’s good and holy, say no to GMO

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Young Chefs as Food Critics, Food Writers, and Culinary Enthusiasts

Young Chef

Young Chef (Photo credit: Javier Delgado Esteban)

Interesting story and slideshow about 10 young cooks who already have promising culinary careers in their future. http://www.thedailymeal.com/10-most-famous-kid-critics-and-cooks

Kid can never start too young to get interested in food and cooking.

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Secrets of a Blog Writer

I'm at an apple orchard event.

I’ve been writing this blog for the past 3-4 years. I know a little about you – that you’re interested in kids and cooking. But you probably don’t know a whole lot about me because I’m usually on some topic about eating tips and helping kids stay healthy or about Mom’s helping kids stay well – my top passions.

Today I want to include some things you may not know about me. Yes, I’m a long-time blogger, but here are 5 other things about me:

1. I taught high school family and consumer science classes for over 20 years.

2. In my first year of teaching, I taught all the “home ec” classes, biology classes, and PE (physical education) classes.

3. Love apples. Growing up, we had an apple orchard on our farm –  this whetted my appetite for that bountiful fruit.

4. I was a child-recipe-clipper. While my young friends cut out paper dolls, I cut out recipes.

5. I just sent out a large mailing for my apple cookbooks this week. If you’re one of my customers, expect some mail. If you’re not, just email me at Lee at images unlimited pub.com and I’ll send you a charming flyer with all our books illustrated in full color. Be ready for apple season.

I know I’m off topic today but I thought this might be fun – besides, it’s too hot to think too deeply. Please continue to visit  here– share your thoughts and concerns and ask questions. What are some topics  about which you’re needing more information? I’ll try to help by searching for answers. Let me know – I’d love to hear from you.

Best to you and your family,

Lee Jackson
Food Writer
http://www.imagesunlimitedpub.com

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12 Food-Related Kids Projects

Recipes

Here are 12 fun, food-related projects you and your children can work on this summer. This will help them further explore their interest in food and cooking. Who knows, your children’s skills and enthusiasm for working with food may be taken to another level.

Children can:

  • begin a food journal by listing favorite foods. Include best food and holiday memories.
  • plan certain meals or menus for a week, then note results in journal.
  • collect favorite recipes and create own cookbook.
  • take a field trip to the farmers market with family.
  • grow radishes, green onions, and/or lettuce.
  • learn new cooking skill, such as how to cream, whip, or knead.
  • find recipes to try from different cookbooks.
  • make a list of proper table etiquette and include in journal.
  • clip coupons from newspapers and magazines.
  • sketch out the grocery store’s layout to help know where items are located.
  • when shopping, compare organic food prices to other food prices. Discuss advantages and disadvantages.
  • try some dishes with a regional or international flavor.

Here I have included a seafood recipe taken from the cookbook, Cooking Around the Country with Kids: USA Regional Recipes and Food Activities by Amy Houts. Her cookbook shows how different cultures in America came to co-exist, yet continue to celebrate their uniqueness through food. This recipe comes from the section on “Cooking in New England“, which describes the region and includes recipes from the  breads, soups and salads (like Manhattan Clam Chowder), main dishes/meats, vegetables and side dishes (such as Boston Baked Beans), and dessert categories.

Shake and Bake Scallops

1 egg
1 pound fresh scallops or 1 pound package frozen scallops, thawed
2/3 cup seasoned bread crumbs
2 tablespoons butter, melted

Preheat oven to 450 degrees F. Butter a 9-by-13-by-2-inch pan. Children can beat egg in a medium-sized bowl. Add scallops and stir until coated with egg. Measure bread crumbs and pour into a gallon-size zip-top plastic bag. Using a slotted spoon, scoop scallops into bag with crumbs. Pour into prepared pan in one layer. Drizzle with butter. Bake for 15 minutes, until lightly browned.

Variation

Peel and chop 1 small onion. Seed, rinse, and chop 1 small green pepper. Rinse and chop 1 rub celery. Saute onion, pepper, and celery in a skillet on medium heat for 5 minutes. After drizzling breaded scallops with butter, top with vegetables. Bake as directed above. Serves 4.

One way to keep children active and interested this summer is through food focused activities. Let this be the start of an engaging summer.

To your health and that of your family,

Lee Jackson, CFCS

http://www.imagesunlimitedpub.com

Books for kids, families, and parenting professionals

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“Let Freedom Ring”

Flag of the United States at the memorial to P...

Today on Memorial Day we in the USA remember those who have gone before us to defend our freedom. We honor the fallen heroes and

pay them our respects. May our country continue to enjoy freedom, peace, and prosperity.

Unofficially, today also kicks off summer vacation season. I hope, wherever you are, you can spend extra time with family and friends.

If your children need a break from whatever they are doing, why not get them started on some projects in the kitchen with Kids Cooking and Learning Through Food Activities.

This will whet their appetite for more “work” in the kitchen.  Who knows, by the end of summer, they may be super chefs!

To your good health and that of your family,

Lee Jackson, author and nutrition advocate
http://www.imagesunlimitedpub.com

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Successful People Read

Best Viewed Large

It’s inspiring to hear how books still change lives. Here are uplifting stories from student’s viewpoints http://bit.ly/L0aydU Reading does make a difference in people’s lives.

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A Food and Health Connection

Dr. Terry Wahls, a professor of medicine and clinical research, survived progressive multiple sclerosis (MS) through therapeutic use of a nutrient rich food plan, outlined here http://youtu.be/KLjgBLwH3Wc

After traditional medicine failed to help her, Dr. Wahls researched everything she could get her hands on about the disease, and was led to this diet plan. She attributes her remarkable progress to this way of eating and neuromuscular electrical stimulation, which uses an electrical current to promote muscle growth.

Dr. Wahls is now educating others about food as medicine and is studying whether this treatment could work for others with MS or Parkinson’s disease.

I think you will find much association here between food and health.

As stated by others, “Yes, we’d like to have a donut and coffee for breakfast and pop a vitamin pill“, but she’s advocating going back to our hunter-gatherer days. How does this resonate with you?

To your health,

Lee Jackson
Nutrition Advocate

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6 Tips for Shopping Smart at the Grocery Store

Going to the grocery store with a plan will save time and impact the health of your family. In order to eat healthier, spend less

veggies

veggies (Photo credit: Wikipedia)

time in the store, and possibly save more money, you need to have a market plan.

A good place to start your list is with vegetables and fruits. The emphasis here should be on green and yellow vegetables and citrus fruits. Five or more servings per day are the recommended amounts.

These are often the very foods we choose to skip while adding the snacks, soda pop, and sweets to our shopping carts. Not good. If we are to live healthier lives, the emphasis should be on real food.

Here are tips for shopping healthier when going to the grocery store:

1. Do most of your shopping along the outer perimeter of the store. This is where you’ll find the fresh produce and other fresh foods.

2. First, stock up on plant-based foods such as yams, squash, carrots, cabbage, cauliflower, onions and garlic.

3. Choose a good variety of salad vegetables, such as raw spinach, romaine lettuce, radishes, peppers, green onions.

4. Select fruits that are in season. These will be the choicest and generally the least expensive. If you can preserve seasonal fruits through canning or freezing, this may be a good way to incorporate fruits into your family meals later in the year.

5. Add rice and beans unless they are already in your pantry or food storage area. You may want to even pick up prepackaged (not canned) bean soups. Choose brown rice over white. (Yes, here you may have to use an “inside aisle”).

6. If possible, buy local and organic. This is not always possible, but if this is available in your area, more power to you.

Before you go to the store you have checked your cupboard for needed items and have checked the ads to see if any of the specials are what you need. Armed with your list of healthy foods and suggestions, doing your grocery shopping should be a breeze.

Here’s to your health,

Lee Jackson
Nutrition Advocate
http://healthykidseatingtips.com

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3 Best Ways to Get Kids Cooking

Do your children like to help in the kitchen? Have you asked them and encouraged them?

Most children love to “help” in the kitchen. This help may not always be appreciated but their enthusiasm should be encouraged. Being excited about working in the kitchen is a good trait for any child.

Here are three excellent ways to get kids cooking:

1. The #1 way to get kids cooking is to encourage and involve them in the work of the kitchen.  Give them simple chores to do, depending on the age of the child. Setting the table, mixing ingredients, and washing food, such as lettuce in a colander are jobs even preschoolers can do. It may take a little more time and patience sharing your kitchen with young ones, but the smiles on their faces will more than compensate for a little flour on the floor or other spills.

2. Give children choices. The #2 way of getting kids in the kitchen is to give them choices in what they can do. For example, “Do you want to grease the pan or measure the sugar?  Or you can ask “Would you like to put the napkins on the table or the silverware?” Eventually you may get them interested in doing both chores. Just make it sound interesting! Let them know this is a special job just for them. You may say: “You’re the only one in this family who knows where the knives, forks, and spoons go.”

3. Prepare simple foods with them and let them sample when it’s ready. Children feel good about the food they prepare and want to taste it. This is a good time to give them a little more information about the food. You can tell them where it is grown and some of the processes it went through to get to the stage it is now. Let them feel the food and talk about the color and the shape. What else do they know that is that color or that shape? How does it smell?  Is it hot or is it cold? When they taste it, is it salty? Is it sweet? Have them describe how it looks and tastes.

By following these suggestions you will have excited and willing help in the kitchen  –  perhaps even promising young chefs. Many great cooks attribute their skill and interest in cooking to their earlier years when they were encouraged to help their parents or other adults prepare food.

For help in selecting recipes to prepare with children, check out the children’s cookbook, Cooking Around the Country With Kids: USA Regional Recipes and Fun Activities by Amy Houts. This cookbook helps parents and children work together in celebrating America’s cultural diversity through foods from different regions of the country and shows where food is grown or harvested.

To your health and that of your family,

Lee Jackson
Nutrition Advocate
http://www.healthykidseatingtips.com

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