Monthly Archives: May 2011

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Busting Myths About GMOs (Genetically-Modified Foods)

The cost of food is skyrocketing, and it is affecting not just people shopping at grocery stores, but those all over the world in third-world countries as well. In the midst of all the news about rising food prices, companies like Monsanto are using their P.R. muscle to convince everyone that genetically-modified foods will be our solution to “feed the world”.

Both the food industry and the FDA continue to make claims that genetically modified (GM) foods are safe to consume, have undergone proper testing, and are essential to feed a growing planet. All of these claims are false. Genetically modified organisms (GMOs) are a radical alteration to the way we produce and consume food. The majority of genetically-modified substances are unregulated ingredients, and those can be identified in 60-70% of the foods grown in the U.S.

It is the intent of the food industry and the FDA to convince consumers that these substances have been approved through thorough long-term testing and studies. However, there exists absolutely no real testing standards or requirements. “Research” supporting their claims about the safety of these substances comes from the companies themselves. Monsanto emphatically claims through their own “non-biased” testing that GM foods are safe, and the type of testing done is intended to avoid revealing the inherent problems of these foods. Read more about the non-existent regulation or testing on Dr. Mercola’s site.

Our food buying habits have a tremendous impact on our food system. The more we support sustainable farmers, the more we will send a message to those producing foods that are not sustainable that we don’t want these substances in our food supply.

Watch this important video interview with Dr. Don M. Huber, Professor and plant pathologist from Purdue University, discussing the discovery of a pathogenic bacteria in GM crops which poses a threat to plant, animal, & human health

Ten commonly forwarded myths or ideologies about genetically-modified foods and the truth about their impact on the planet*:

1. GMO foods won’t solve the food crisis.

A 2008 World Food Bank report concluded that increased biofuel production is the major cause of the increase in food prices. GM giant Monsanto has been at the heart of lobbying for biofuels (crops grown for fuel rather than food) – while profiting enormously from the resulting food crisis and using it as a PR opportunity to promote GM foods!

“The climate crisis was used to boost biofuels, helping to create the food crisis: and now the food crisis is being used to revive the fortunes of the GM industry,” writes Daniel Howden, Africa correspondent of The Independent.

Professor Denis Murphy, head of biotechnology at the University of Glamorgan in Wales, had this to say about the issue: “The cynic in me thinks that they’re just using the current food crisis and the fuel crisis as a springboard to push GM crops back on to the public agenda. I understand why they’re doing it, but the danger is that if they’re making these claims about GM crops solving the problem of drought or feeding the world, that’s B.S.”

2.  Genetically-modified crops do not produce yield potential.

Despite the promises, GM has not increased the yield potential of any commercialized crops. In fact, studies show that the most widely grown GM crop, GM soya, has suffered reduced yields.

A report that analyzed nearly two decades worth of peer-reviewed research on the yield of the primary GM food/feed crops, soybeans and corn (maize), reveals that despite 13 years of commercialization, genetic engineering has failed to significantly increase crop yields in the U.S. EPA and U.S. FDA biotech specialist Dr. Doug Gurian-Sherman, concludes that when it comes to yield, “Traditional breeding outperforms genetic engineering hands down.”

“Let’s be clear,” he wrote in 2008. “As of this year, there are currently no commercialized GM crops that inherently increase yield. Similarly, there are no GM crops on the market that were engineered to resist drought, reduce fertilizer pollution or save soil. Not one.”

3. GM crops increase pesticide use.

Data from the U.S. Department of Agriculture shows that in the States, GM crops have produced an overall increase, not decrease, in pesticide use compared to conventional crops.

“The promise was that you could use less chemicals and produce a greater yield,” writes Bill Christison, president of the U.S. National Family Farm Coalition. “But let me tell you, none of this is true.”

4.  There are better ways to feed the world.

A major UN/World-Bank sponsored report compiled by 400 scientists and endorsed by 58 countries concluded that GM crops have little to offer global agriculture and the challenges of poverty, hunger, and climate change, because better alternatives are available. In particular, the report championed “agroecological” farming as the sustainable way forward for developing countries.

5.  Other farm technologies are more successful than GM farming.

Integrated Pest Management and other innovative low-input or organic methods of controlling pests and boosting yields have proven highly effective, particularly in the developing world. Other plant breeding techonlogies, such as Marker Assisted Selection (non-GMO mapping), are widely expected to boost global agricultural productivity more effectively and safely than GM.

“The quiet revolution is happening in gene mapping, helping us to understand crops better,” writes Professor John Snape, head of the department of crop genetics at the John Innes Center. “That is up and running and could have a far greater impact on agriculture [thah GM].”

6. Genetically-modified foods have not been shown to be safe to eat.

Genetic modification is a crude and imprecise way of incorporating foreign genetic material (e.g. from viruses and bacteria) into crops, with unpredictable consequences. The resulting GM foods have undergone little rigorous and no long-term safety testing, but some animal feeding tests have shown worrisome health effects. Only one study has been published on the direct effects on humans of eating a GM food. It found unexpected effects on gut bacteria, but was never followed up. (Fore more information on the effects of GM food on health, visit Seeds of Deception).

Advocates claim that Americans have eaten GM foods for years with no ill-effects. But these foods are unlabeled in the U.S. and no one has monitored the consequences. With other novel foods like trans fats, it has taken decades to realize that they have caused millions of premature deaths. “We are confronted with the most powerful technology the world has ever known, and it is being rapidly deployed with almost no thought whatsoever to its consequences,” writes Dr. Suzanne Wuerthele, a toxicologist with the U.S. Environmental Protection Agency.

7. Stealth GMOs are used in animal feed – without consumers’ consent.

Meat, eggs, and dairy products from animals raised on the millions of tons of GM feed imported into Europe do not have to be labeled. Some studies show that, contrary to GM and food industry claims, animals raised on GM feed are different from those raised on non-GM feed. Other studies show that if GM crops are fed to animals, GM material can appear in the resulting products and that the animals’ health can be affected. Eating “stealth GMOs” may affect the health of consumers.

8. GM crops are long-term economic disaster for farmers.

A 2009 report showed that GM seed prices in America have increased dramatically, compared to non-GM and organic seeds, cutting average farm incomes for U.S. farmers growing GM crops. The report concluded, “At the present time there is a massive disconnect between the sometimes lofty rhetoric from those championing biotechnology as the proven path toward global food security and what is actually happening on farms in the U.S. that have grown dependent on GM seeds and are now dealing with the consequences.”

9. GM and non-GM cannot coexist.

GM contamination of conventional and organic food is increasing. An unapproved GM rice that was grown for only one year in field trials was found to have extensively contaminated the U.S. rice supply and seed stocks. In Canada, the organic canola industry has been destroyed by contamination from GM canola. In Spain, a study found that GM maize “has caused a drastic reduction in organic cultivations of this grain and is making their co-existence practically impossible.”
The time has come to choose between GM-based and a non-GM based world food supply.

“If some people are allowed to choose to grow, sell, and consume GM foods, soon nobody will be able to choose food, or a biosphere, free from GM.” Roger Levett, a specialist in sustainable development, writes. “It’s a one-way choice, like the introduction of rabbits or cane toads to Australia, once it’s made, it can’t be reversed.”

10. We can’t trust GM companies.

The big biotech firms pushing their GM foods have a terrible history of toxic contamination and public deception. GM is attractive to them because it gives them patents that allow monopoly control over the world’s food supply. They have taken to harassing and intimidating small farmers for the “crime” of saving patented seed or “stealing” patented genes – even if those seeds got into the farmer’s fields by accidental contamination by wind or insects.

Tom Wiley, a North Dakota farmer, explained the situation in a 2004 news story: “Farmers are being sued for having GMOs on their property that they did not buy, do not want, will not use, and cannot sell.”

*Source: GM Watch

These companies could still make profits by producing biofuel crops that are not harmful to the entire planet, and are sustainably-produced. The Sustainable Biodiesel Alliance believes GMOs should be avoided in producing biofuel, and that if they are used they should be labeled. And this article from Renewable Energy World discusses how possible it is to produce non-GMO algae for producing biofuels as well. Ban GM Foods has many examples of non-GM successes in technology that do not involve the use of GM which clearly has many uncertainties and risks.

For more information:

Farm-to-Consumer Legal Defense Fund site and learn about the lawsuit over Monsanto seed.

Monsanto GM Corn Causing Organ Failure in Rats

The World According to Monsanto – ground-breaking film by French film maker Marie Monique Robin about the hostile takeover Monsanto has executed over the agricultural world.

Non-GMO Shopping Guide

Guest Posts Healthy Living Kids & Family Real Food

Breaking the Eating-While-Stressed Cycle

On this web site, we talk a lot about eating real food, being mindful of what substances we put into our bodies, and how it affects us. But it’s also important to remember to slow down and stop to eat a nourishing meal, without stress.

Stress can affect us in so many negative ways, more than most of us realize. Even if you are eating a healthy meal, if you are anxious or preoccupied and trying to do something else, your digestion can be negatively impacted and you may not receive the full benefit of your meal.

Thanks to Elizabeth Walling from Living the Nourished Life for this great post. I know I’m guilty of doing this, so it’s a good reminder to take a break, sit down, and really focus on and savor my meal.


The good news is that habits are broken the same way they’re made. You can remove one brick at a time from this wall and rewire your brain chemistry one step at a time by making a few simple changes:

  1. Be aware of how you feel when you eat. You may or may not be eating in direct response to stress, but are you generally stressed when you eat? If you’re not sure, try answering these questions:
  2. - Do you multitask while you eat? That is, are you making phone calls, typing emails, writing your shopping list, driving to an appointment or cleaning the kitchen while you’re eating?

    - Do your mealtimes typically occur right after a stressful period, like a morning business meeting or a long day of work? (Yes, chasing a toddler around all day counts!)

    If this rings a bell, you may have a habit of eating when you’re stressed. If you’re still not sure, simply start making a mental note of your meal timing and see what you find out. You might be eating while stressed more than you realized!

  3. Now that you have an idea of how often you’re eating while stressed, it’s time to take a few simple action steps. I don’t expect you to change your life schedule so that every mealtime occurs in a complete haven of peaceful bliss, but you can reduce your level of stress directly before a meal:
  4. - First, pause before you eat and give yourself a moment to relax. Take a few deep, slow breaths. Feel your heart rate normalize and allow yourself to take a break from your day. If you don’t have a lot of time, even 30 seconds of relaxation before a meal can make a world of difference. If you don’t believe me, try it. You’ll be surprised.

    - Next, eat slowly and mindfully. Enjoy your food and your mealtime. Eating slowly and stopping when you’re satisfied allows your body to have a normal neurological response to your meal. Eating too quickly and overeating exaggerates the biochemical response and sets up a roller coaster ride of extremes.

Now, keep in mind you don’t have to do this perfectly every time you eat. Remember the brick wall: we’re not trying to plow a wrecking ball through it; we’re just trying to take down one brick at a time. The body tends to respond more positively to slow but consistent change, and that’s generally how healthy habits are made (and kept!). So next time you eat, simply be aware and try to make the best out of it. It makes more of a difference than you’d think.

Elizabeth Walling is an independent health researcher and freelance writer. She is the creator of Living The Nourished Life, a source of information for others who are also interested in improving their health and well-being the natural way.  She lives with her husband of seven years and two children in the beautiful mountains of northern Alabama (along with a general menagerie of farm animals). Their family drinks raw milk, unschools, and basically enjoys living outside of the box.

This post is part of Kelly the Kitchen Kop’s Real Food Wednesdays Carnival.