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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Do You Know What’s in Your Food?


The GMO situation is heating up but not enough consumers are paying attention. See article on what one mom is doing to help bring about safe food:

Be sure to bookmark this list of companies with safe seeds:
It is a Safe Seed Resource List for GM-free seeds.

To your good health and that of your family,

Lee Jackson

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Prevent Foodborne Illnesses – How to Handle Fruits and Vegetables Safely

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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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Do Food Dyes Link to Health Problems?


Image by marispacifica via Flickr

Colored Easter candy is flooding store shelves, ready to fill children’s baskets. Other colored foods are in most every aisle of the store – breakfast cereals with their rainbow of colored pops and grains, yogurts with their multicolor blends, even Fido the dog has colored treats available. And, are there really strawberries in strawberry milk, or is it Red 40 and Blue 1 food dye?

We are seeing an increase in the amount of artificial dyes in our foods. They are used mainly to trigger that part of our brain that says “this is good, buy me”.

Making food more appealing to the eye through dyes has been used by foodmakers since early times. Whether it was healthy, is very questionable. For example, pigments made from lead and copper were used on food in the early 1800’s. Then there were artificial dyes made from coal tar. The advent of margarine had consumers mixing in the supplied dye to give the yellow color of it’s pretender, butter.

The connection between artifical dyes and health problems has been controversial for many years. Now federal regulators from the Food and Drug Admninistration are meeting this week to discuss whether there is a link between synthetic color additives in food and adverse effects on behavior.

In the past, the FDA has been quite clear in stating that studies do not substantiate a link between the color additives that were tested and behavioral effects. Congress passed several major acts concerning artificial dyes and their relationship to the health of consumers. In early 1960, about 200 color additives were placed on a “provisional list” when Congress called for a ban on foods that cause cancer in laboratory animals.

In 1990, the Food and Drug Administration banned some uses of the color additive Red 3 saying studies have shown that in very high doses it causes cancer in laboratory animals. The use of this additive was not allowed in cosmetics such as lipsticks, shampoos, powders, skin care products, puddings, processed fruits and juices and some other products. It was still approved for candy, breakfast cereals, juices, meat products, chewing gum, maraschino cherries, icings, cakes and other products. Often pressure from industry groups and members of Congress causes the reluctance to impose a ban on various products.

Some studies have found that children given foods that were artificially dyed showed signs of hyperactivity. Studies found that even children with no known behavior problems became hyperactive and inattentive. Others have indicated it is very difficult to say with certainty that food color dyes change behavior.

Another big concern about the use of food coloring and dyes, in addition to the fear of being possibly toxic and detrimental for proper health and development, is the entire concept of how food is perceived. Will children be drawn to the brightly colored processed food instead of eating wholesome, more nutritious food?

Whole foods are brightly colored by nature and do not need any artificial coloring. Many of the dyed processed foods are high in calories and low in nutrition. This continues to add to the obesity problem in children and adults, with over 2/3 of our population overweight.

Some companies are starting to cut down on the use of artificial dyes, partly because of consumer demand. They are using other more natural products to help give color and flavor to the foods, such as different fruit juices and vegetables.

No matter what happens at the FDA meeting, consumers need to read labels and recognize the potential dangers in artificial food colors such as Red 3, Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, Green, etc. Teach children to read labels and help them make good decisions about their health. Another suggestion is to stick with whole foods, which do not require any food coloring as they are beautifully colored by nature.

To you and your family’s health,

Lee Jackson, CFCS
Food Writer, Author

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