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:


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:






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

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Food and Farming – Challenges in Protecting Our Food Supply

Farming and food is so basic. We all have to eat to live. It is scary to see what is going on.” This is a quote from Laura Pugh, one of America‘s new growing family of young farmers. Read more at Eyeing Greener Acres

We need farmers who are concerned about the overuse of farming chemicals and practice safe food supply practices. As consumers, our health depends on it.

Let’s hope this new generation of farmers will have a real influence on reversing the trend of mainstream agribusiness culture on their reliance on genetically modified seeds and chemical applications for crops. May they protect our food supply and our land.

The way you help heal the world is you start with your own family. Mother Teresa

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Prevent Foodborne Illnesses – How to Handle Fruits and Vegetables Safely

None - This image is in the public domain and ...

Image via Wikipedia

Foodborne diseases and threats to food safety constitute a growing public health problem. It is important to understand what can cause foodborne illnesses and how to help prevent them.

Fruits and vegetables can get contaminated when they come in contact with harmful bacteria that may be in the soil or water where produce grows. Fresh produce can also become contaminated after it is harvested, such as during food preparation or storage, either commercially or in the home kitchen.

Eating contaminated produce (or fruit and vegetable juices made from contaminated produce) can lead to foodborne illness, which can cause serious – and sometimes fatal -illnesses. Protect yourself and your family from illness by following safe handling tips.

  • Buy produce that is not bruised or damaged. If produce is pre-cut, such as mixed salad greens, choose only those items that are refrigerated or surrounded by ice.
  • It is best to avoid the free samples of cut produce often set out in store aisles.
  • Refrigerate fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) immediately and store perishables at temperatures of 40° F or below.
  • Wash your hands for 20 seconds with warm water and soap before and after handling produce.
  • Use a mixture of 1 teaspoon chlorine bleach in 1 quart of water to wipe down and sanitize your sink and counter before and after handling produce.
  • Generally, if packages of pre-cut and packaged produces indicate the contents have been pre-washed and ready to eat, you can use the product without further washing. If you do choose to wash a product marked “pre-washed”, and “ready-to-eat,” be sure to use safe handling practices to avoid any cross-contamination.
  • Wash produce just before preparing or eating. This includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer’s market. It is not necessary to wash  fruits and vegetables with anything other than cold, clean water. You may need to use a small vegetable brush for some vegetables such as cucumbers and potatoes. Even though you will cut or peel melons or other produce before eating, it is still important to wash it first in clean water. Dry with a paper towel or clean towel. This may help to further reduce bacteria that may be present.
  • Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Throw away produce that looks or smells bad.
  • Fruit juices and cider should be purchased pasteurized, a process that kills any bacteria. They will be labeled if they have been thus treated.
  • Sprouts carry a risk of food-borne illness. As seeds and beans need warm, humid conditions to sprout and grow, these are ideal conditions for the growth of bacteria, including Salmonella, Listeria and E. coli. Rinsing will not help remove bacteria. There is danger even from home grown sprouts if they are eaten raw or cooked only slightly.

Keeping these food safety tips in mind when buying and preparing produce will help keep you and your family safe from foodborne illnesses possibly associated with any fresh fruits, vegetables, and juices.

Lee Jackson, CFCS
Food writer and author
Download your free report on healthy eating by visiting http://www.HealthyKidsEatingTips.com

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Review of Study on Food Dyes and Children’s Behavior

The results of the study by the Food and Drug Administration advisory panel, made up of doctors, scientists and consumer representatives, meeting recently to study  a possible connection between food dyes and hyperactivity in children, indicated through a vote of 8-6 that food packages don’t need warnings about food colorings but that further study is needed. Their recommendations will be further reviewed by the FDA, who will then decide what action, if any, to take.

This issue has been debated for more than 30 years. During this time the use of dyes, especially for foods marketed directly to children, has increased. Artificial colors are in nearly everything, including chewable vitamins for kids, which I find very ironic. Sometimes their presence isn’t that obvious, such as in juices and other foods.

Recently I was having company and wanted to make a cake using a prepared mix. This was going to be a yellow cake made with mandarin oranges. I looked at all the different brands of yellow cake mix in the grocery aisle and all contained either yellow or red or blue dyes. I finally settled for a butter pecan cake mix, which didn’t have any dyes, but it also didn’t have any real pecans.

On the same trip, I looked for vanilla pudding mix. This, too, had the colors yellow 5 and 6 in it. I decided I didn’t need it. I have made vanilla pudding from scratch before, without using any food colorings. Real eggs give it a nice yellow color.

Most commercial food coloring is derived from coal, petroleum or from insects. With the pressure on food companies to abandon artificial dyes, we may see an increase in the use of natural food colors—the most popular, I understand, is cochineal, a dye made from insects that are ground up and added to foods to give them a rosier color. Cochineal, often known as carmine, has already been found in yogurt, waffles, lipstick and many other products. This is not the “natural food color” I want in my food, either.

Being concerned about the health of families, it only makes sense to monitor and help control what your children eat. This is just as important as controlling what they watch on TV or on the internet. Read labels. All packages must list the food colorings in the food.

Whether or not you believe food dyes affect behavior, food products that include dyes created from a petroleum base or other un-natural food substance should be questioned. Simply avoiding many processed foods and eating more whole foods is a good way to stay away from artificial colors.

To you and your family’s health,

Lee Jackson, CFCS
Food writer, author

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Keep Thanksgiving Food Safe

Thanksgiving Feast

Image by Matthew Bietz via Flickr

Enjoy your feast tomorrow – remember to keep it safe.

  • Always keep hot foods hot – above 140 degrees and cold foods cold, below 40 degrees F.
  • Don’t partially cook meat, poultry or fish and complete the cooking the next day.
  • Best to bake the stuffing separate from the turkey.
  • Refrigerate leftovers promptly and reheat to at least 165 degrees F.
  • If eating at a restaurant and want to take left-overs home, refrigerate within two hours.
  • Be especially careful when taking home meats, egg products and dairy foods as these foods become easily infected with bacteria.
  • Be sure to reheat leftovers to 165 degrees before eating them.
  • Never taste any food that looks or smells questionable.

Be safe!

Lee Jackson

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Food Safety – A Growing Concern

White Eggs in Carton

Image via Wikipedia

The recent food recall for contaminated eggs points out again the fact we need to be more vigilant about our food supply.

Are our food products, especially animal products, grown under the best conditions conducive to our health and the health of the animals?

We may need to be willing to pay more for free range, antibiotic-free, hormone-free, vaccine-free animals for our food supply. “Pay more and eat less” may need to be our mantra.

Food safety gained a step forward this week, though, when a Federal Judge in California ordered the halt of using genetically modified sugar beet seeds from Monsanto (NYSE:MON) for planting. I understand that now farmers are concerned there will not be enough seed available in the non-genetically modified variety to plant all the acres that would be planted into sugar beets.

This is in itself troubling. Not enough non-genetically modified varieties? Are we reliant on one major company for much of the seed needed?  This is indeed scary.

Your comments, please.

Lee Jackson, CFCS
Home and Family Living
Concerned about the health of our country

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