Archive for the ‘Genetically Modified Food’ Category

Monoculture Farming

Friday, February 11th, 2011

With the rise of industrial agriculture we have basically limited ourselves to just a few grains and vegetables. This leads to a simplification of our diet to mostly corn and soy. Even half of all broccoli grown commercially today comes from a single variety – Marathon. The vast majority of commercial chickens in America are one hybrid – the Cornish cross, and 99 percent of turkeys are Broad-Breasted Whites.

When farming corn and soybeans it helps that the government subsidizes the farmer to grow corn and soy. Then most of that goes into the feed of our animals (which is unhealthy) and the rest into processed food (again unhealthy).

Today the four crops of corn, soy, wheat and rice account for two-thirds of the calories we eat. Then the way these grains are raised leave the soil deficient. In stead of the many nutrients you find in organic soil you will only find a half-dozen from commercial fertilizers. You will get the macronutrients but not the micronutrients which sustain life.

With today’s commercial fertilizers you must eat organic if you want to eat healthy and get all the nutrients that you will only find in REAL food.

Danger of Genetically Modified Soy

Friday, January 14th, 2011

New report details health and environmental damage from GM soy

An in-depth report highlighting the health and environmental harm caused by genetically modified Roundup Ready soy was released last fall.

The report, “GM Soy: Sustainable? Responsible?,” was compiled by a group of international scientists and highlights new research by Argentine government scientist, Professor Andrés Carrasco, which found that glyphosate causes malformations in frog and chicken embryos at doses far lower than those used in agricultural spraying.

The report challenges commercial claims that GM soy cultivation is sustainable and that the glyphosate herbicide it is sprayed with is safe.

“GM Soy: Sustainable? Responsible?” is available online at

www.gmwatch.org/component/content/article/12479-reports-reports.

(Copyright The Organic & Non-GMO Report, December/January 2011)

A Bad Replacement for Trans-Fats?

Thursday, November 5th, 2009

BLI Experts | October 30, 2009 Better Life Institute

Something new is being placed into many of the packaged food products consumed in the United States. Most people have never heard of interesterified fats and are unaware of their function within the processed food industry. Interesterified fats are used as substitutes for partially hydrogenated oils in order to decrease or eliminate trans- fats while preserving the texture, flavors and taste in processed food products. Typically, the interesterified process uses enzymes to alter the molecular structure of vegetable oil to make it taste and feel like fat. By separating molecules (like triglycerides) with the enzyme catalyst, factories and manufacturers of food products can reconfigure the fatty acid molecules in various combinations, depending upon the hardness of the fat needed. These can include heavy fats for deep frying, semi-solid fats used to make margarine or other liquid oils for bottling purposes. Manufacturers like using interesterified fats because they produce products that can have an indefinite shelf life and are fairly cheap to turn out. Some examples of products that probably contain interesterified fats are as follows:

margarine and shortening

doughnuts

French fries

Fried chicken, fish

cookies

pastries

cakes

crackers

processed foods such as cereal and waffles

salad dressings

mayonnaise

Unlike trans-fats, which are required to be listed on labels food labels, interesterified fats are usually listed as “fully hydrogenated” or even as “interesterified fats”, which confuses many consumers, who may not have even heard of interesterified fats before. And, some researchers believe that this new kind of fat replacement may be just as bad as the trans-fats the food industry is trying to replace.

Why should we be cautious about the use of interesterfied fats in our diet? First of all, we really do not have a clear idea about the health consequences of long term use of these fat substitutes. It took us about 30 years to acknowledge that trans-fats were not a healthy alternative for food processing in the U.S. Some studies show that interesterfied fats can raise both LDL/HDL ratio as well as fasting blood glucose and can contribute to coronary heart disease in men and women. Other scientists claim that the residue of toxic metals used in the interesterfication process (usually nickel and aluminum) accumulate in the body and can lead to neurological conditions as well as a wide variety of other health problems. We just don’t have the full story yet.

We do know that if the U.S. (and the rest of the world for that matter) insist upon eating a diet of mostly processed, long shelf life, fatty tasting foods, manufacturers have to use either saturated fats (bad), trans-fats (bad) interesterified fats (who knows) or some other man made process to produce these products.

Better Life Unlimited and Better Life Institute, Inc., strongly suggest that you adopt or maintain a dietary plan that increases the consumption of fresh foods as much as possible and limit the eating of processed foods.

The Lie of Chemical Livelihood

Monday, September 28th, 2009

Make no mistake; rainforests are not cleared in any drastic measure by independent farmers who want to graze a few steers. They are cleared by United Nations-supported corporate giants under the guise of feeding the world and alleviating poverty—all for the production of more of their patented seed. This seed, of which the U.N. and its “green” lobbyists are so fond, assumes the role as displacer of traditional food and farming all over the world. That means health-giving foods like lamb tallow for frying, lard for baking, and real butter, which the industry-led dietitians have condemned from on high, are the foods these GMO seeds are displacing. It is no wonder the U.N. has so urgently launched its campaign against livestock—these animals represent the only food source that can supply the people with enough good nutrition to empower them (both physically and emotionally) to resist the global onslaught of food police, biotech crops and chemicals.

A recent article in Business Week2 reports that Brazil alone grows over 25 million acres of soybeans— all of which are genetically engineered. The Wall Street Journal3 reports that Monsanto’s stock has tripled in the last year due to Brazil’s demand for Roundup Ready soybeans—a genetically engineered plant that can withstand multiple, frequent applications of toxic herbicide.

www.westonaprice.org/farming/index.html

An Inconvenient Cow

Sunday, September 27th, 2009

The Truth Behind the U.N. Assault on Ruminant Livestock

In late November of 2006, the United Nations Food and Agriculture Organization released a startling report. Its official title is “Livestock’s Long Shadow: Environmental Issues and Options.”1 References to this report have been frequent in the last year, especially on environmental and nutrition- related fronts. The report accuses the cow of the worst environmental crimes—land degradation, water pollution, acid rain, biodiversity and habitat loss, desertification, deforestation, and foremost among the headlines, global warming. Cows and other ruminants are responsible for generating 65 percent of anthropogenic nitrous-oxide, 64 percent of ammonia, and 37 percent of the world’s methane, the U.N. scientists declare.

To get a better understanding read the whole article at: www.westonaprice.org Click on What’s New in the upper right banner.

The truth is that those companies who want to genetically modify our crops will go to any lengths to keep us from the facts. Grass fed animals, working with nature, give us the healthiest foods our bodies need.