Crisco, the FDA, and Biotech Foods

This is an authentic advertisement from Ladies Home Journal, January 1936. Yes, you're reading it right. Crisco is wishing you a Merry Christmas and a happy digestion. Of course we now know that Crisco offers anything BUT a healthy digestion, but in 1936 we believed what the ad said,

". . . Crisco helps you make things that look good, taste good and are good for you!"

It didn't take long for questions to surface as to the truth of the statement. In the 1940s Russian Scientist Catherine Kousmine expressed concern that trans fat may play a role in the growth of cancer cells.

Research in the 1980s suggested a high correlation between trans fat and the onset of coronary disease.

(For more on the history of trans fats, and the truth about healthy fats, see my article Trans Fat Ban Coming Soon? )

It has taken until 2013 for the FDA to dispute the Crisco advertisement, announcing last month that a ban on hydrogenated oils will save lives.

"Further reduction in the amount of trans fat in the American diet could prevent an additional 20,000 heart attacks and 7,000 deaths from heart disease each year - a critical step in the protection of Americans' health."

While I consider the FDA stance a nice Christmas gift to America, I can't help but wonder how long it will take our leadership to embrace the growing evidence that Genetically Modified foods are unsafe.

Is it possible that history is repeating itself? In 1998, eminent scientist and former GMO proponent, Dr. Arpad Pusztai cast a cloud over the biotech industry with his research on GE potatoes.

The "Pustai Affair" left Pusztai without his job at the Rowlett Research Institute in Scotland, but helped convince Europeans that GE foods were best removed from supermarket shelves.

The FDA, however, continued to maintain its position that GE foods "are not inherently dangerous."

Here we are in 2013 with the biotech companies assuring us that all is well with GE foods.

Here is Monsanto's response to the question "Are Biotech Products Safe?"

"Yes - biotech crops undergo more testing and oversight before commercialization than any other agricultural products, including conventional (or non-biotech) crops. 

Syngenta offers similar assurances on their website:

"Testing by independent public authorities and scientists throughout the world. . .continues to demonstrate that approved GM plants are just as safe as conventional varieties."

How do these companies know for sure that our intricate digestive system can handle these foods over the long term?

What about the rise in food allergies over the last 20 years? Is it possible the incidences are related directly to the rise of the biotech industry?

Can a company, which stands to gain from an exploding biotech industry, state without equivocation that there will be no health implications for future generations?

J.M. Smucker, the maker of Crisco, told us that trans fat was good for digestion in 1936. 77 years later the FDA tells us the company was wrong.

What will the FDA say about biotech foods in 2090?  I, for one, believe we can't afford to wait to find out.

This post shared at Healing with Food Friday.

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5 Reasons to Avoid GMOs

Welcome to 5 on Friday - a weekly compilation of 5 suggestions, tips, or ideas. This week I offer 5 reasons why I believe Genetically Modified Organisms are best avoided. (What exactly are GMOs? See the Institute For Responsible Technology's explanation.)

1. GMOs are not naturally occurring. While it's true that we have been selectively breeding for centuries, there is a vast difference between cross-pollination and genetic engineering. Natural breeding crosses organisms that are closely related. GM breeding draws from up to 15 different species which are completely unrelated. Examples include: injecting a strawberry or tomato with fish genes to keep the fruit from freezing, injecting a goat with spider genes to alter the protein in the milk, as well as injecting a pig with jellyfish genes to light up its nose.

2. We don't know the long term effects of GMOs. Genetic Engineering has only been on the scene since 1994. How can we possibly know how tampering with our food supply will affect future generations? We like to assume all will be well, but that's what we hoped with DDT, chlordane, and tobacco. Of added concern is the fact that safety testing is done by the companies themselves.The government only requires that each new food is not "different in any respect relevant to food safety." (See the FDA regulations here.)

3. Other countries are cautious about GMOs. Currently 64 nations require the labeling of genetically engineered foods. This includes the European Union, Russia, Japan, Australia, and even China. The European Union took its stance as early as 1997.  California came close to becoming the first state to pass labeling legislation last year, but failed by a narrow margin. This year all eyes are on the state of Washington as voters consider Initiative 522.

4. We're already seeing unforeseen results. Crop performance is not living up to expectations. Superweeds are on the rise. Pesticide usage has increased dramatically. No one predicted these trends. Yet we continue to introduce new GE foods, turning a blind eye to documented research. The non-profit organization, The Non-GMO Project offers an excellent assessment of the current state of GMOs in their report "GM Crops - Just the Science."

5. Profit is a part of the picture. It's critical to remember that biotech companies operate with spread sheets and bank accounts. Can these corporations make decisions solely out of benevolence? The same companies that create the seeds, create the chemicals we spray on the plants. They spend millions lobbying in Washington, and opposing labeling initiatives. How about the money spent on patent protection?

I am not opposed to science or its technology. I have a son with type 1 diabetes whose life depends on insulin derived from DNA technology. I would not, however, choose to inject him with something synthetic unless his health demanded it. Thankfully I can choose the food I feed him, and for now, I'll keep my sights set on organic, real food grown from unpatented seeds.

This article shared on Healing With Food Friday.  Dude, Sustainable. and Wellness Wednesdays.

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Big Business Fights GMO Labeling

As the fight to require labeling of genetically modified foods continues, big business continues to fight the effort. According to the consumer group Just Label It, companies are pouring money into a campaign to fight the passage of a GMO labeling bill in the state of Washington. Last week DuPont Pioneer donated $3.2 million to the No on 522 Campaign. A few days prior Monsanto added nearly $4.6 million. The Washington initiative states:

1. Polls consistently show that the vast majority of the public, typically more than ninety percent, wants to know if their food was produced using genetic engineering. Without disclosure, consumers of genetically engineered foods unknowingly may violate their own dietary and religious restrictions.
2. Currently there is no federal or state law that requires food producers to identify whether foods were produced using genetic engineering. At the same time, the United States food and drug administration does not require safety studies of such foods. Unless these foods contain a known allergen, the United States food and drug administration does not require the developers of genetically engineered crops to consult with the agency.

Part of the argument against GMO labeling is that food prices will increase. According to a study conducted by Just Label It, there is no evidence that changes in food labels affect supermarket prices.

A poll released last week showed significant support for the Washington 522 measure. Two out of three voters said they would vote in favor of the measure.

Other companies and trade associations supporting the anti-522 effort include Dow, Bayer, BASF, and the Grocery Manufacturers Association.

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Genetic Modification of Food

It's startling when we consider the changes in food over the years - especially when it comes to the genetic modification of our food supply. Nearly 80 percent of non-organic processed foods contain GMOs.

Sir Albert Howard, the father of organic farming, predicted the escalation of chemical agriculture. He fought against synthetic fertilizers (artificial manures) during the 1930s, saying,

". . . artificial manures lead inevitably to artificial nutrition, artificial food, artificial animals, and finally to artificial men and women."

(From his book An Agricultural Testament.)

Can there be anything more artificial than taking the DNA of one organism and inserting it into another organism in order to create a desired trait? I don't need long-term studies to prove what my gut tells me. Food in its original, God-given packaging is far superior to food created by humans.

The United States does not require that GMO foods be labeled as such. More than 40 other countries do.

The organization Just Label It exists solely to see this law changed. They have petitioned the FDA to require the labeling of GMO foods, saying that Americans have a basic right to know what they're eating and the right to make informed choices about what they eat.

More than 92 percent of Americans surveyed agree that GMO labeling ought to be mandatory. If you'd like to join the Just Label It Campaign and learn how you might make a difference, visit their website.

The good news is that we have a choice about the food we eat. Admittedly, it costs more to eat organic and avoid foods that are genetically altered. But can we afford to do otherwise?

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Goal #3: Natto

As I continue making my way through my 12 goals for the year, I have now completed one of my most daunting: natto.

Natto is a traditional Japanese food made from fermented soybeans, using the culture bacillus subtilis. It is a popular breakfast food. (After tasting it, I'm not sure why.)

Natto is the only way I will integrate soy into my family's diet, for two reasons:

1. Ninety-four percent of soy in this country has been genetically modified. USDA's Economic Research Service offers this graph showing the incredible rise in GMO production since 1996.
2. Soy in its unfermented state contains phytoestrogens, trypsin inhibitors, and phytic acid. For an excellent explanation of the dangers of soy, see the Weston A. Price Foundation's article Confused About Soy?—Soy Dangers Summarized.

I purchased my natto starter from GEM cultures and the organic soybeans from Azure Standard. I used the recipe found on the website Cultures for Health.

I followed the directions carefully (something that does not come easily for me), and I'm glad I did. I knew to expect the "unusual" smell, as well as the white strands—as pictured in my first batch:

Because of the fermentation, natto can be stored for many weeks in the refrigerator, and even longer in the freezer. So far I have spiced it with turmeric and cumin and plan to incorporate it into our next Mexican dish.

I can tell the food is a boost to our digestive systems. As for the "acquired taste". . . time will tell!

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Sweetener Summary

Those with fungal illness must pay particular attention to the sugar issue. Sugar propogates yeast in the body. It's interesting to note that sugar cane is grown in tropical climates. The same conditions where fungus thrives.

What are the best options for sweeteners? What's the difference between cane juice and molasses? How about stevia and NutraSweet? Read on.

The Bad Guys

Refined Sugar

Comes from sugar cane and sugar beets. The sucrose (50/50 mixture of fructose and glucose) is extracted from the plant, leaving virtually no minerals, vitamins, proteins, or fibers. This means there are no alkaline minerals, which further increases acidity in the body. Refined sugar is best avoided at all costs.

High Fructose Corn Syrup

HFCS starts as corn syrup, a liquid sweetener extracted from corn, which is then altered by enzymatic processes to yield a product high in fructose (sometimes as high as 90%). Fructose is more readily metabolized into fat by the liver than glucose.

The use of this syrup has increased by more than 10,000% since 1970, largely because it's more economical. Corn has added GMO and aflatoxin burdens, making HFCS potentially even more toxic to the system.

The Weston A. Price Foundation for Wise Traditions has an excellent article on the dangers of high fructose corn syrup.

Artificial Sweeteners
Aspartame: The phenylalanine in aspartame has been proven to increase dopamine levels in the brain. This can lead to depression, migraines, brain tumors, and more. This proved to be true for our son in the early stages of his migrainous vertigo. I remember an immediate attack from one stick of artificially sweetened chewing gum.

The aspartic acid in aspartame is an excitotoxin. These toxins cause specified brain cells to become excessively excited to the point that they die. In addition, the ester bond in aspartame is broken down to formaldehyde and methanol, both of which have their own toxicities. Because of the clouded perception surrounding this sweetener, it is soon to be marketed as Amino Sweet. For more on this latest initiative, see this article.

Splenda: Splenda is the trade name for sucralose, a synthetic compound discovered in 1976 by scientists in Britain seeking a new pesticide formulation. The Splenda molecule is comprised of sucrose (sugar)--however, three of the hydroxyl groups in the molecule have been replaced by three chlorine atoms. See this article for more information.

The Better Guys

Unrefined Sugar

Is made by evaporating the water from whole sugar cane juice. Not to be confused with brown sugar, which is white sugar with some molasses added, unrefined sugar has nutritional content such as phosphorus, chromium, and calcium. Several food producers are aware of the public's concern with sugar and now use "dried cane juice" or "cane juice," which can be just as refined. Be sure to choose unrefined dried cane juice.

Just Like Sugar

This is derived from chicory root. The texture is much like table sugar and therefore can be good in recipes.

Lo Han

Lo Han Kuo is the fruit of Momordica grosvenorii, a plant cultivated in the mountains of southern China. The fruit contains a series of terpene glycosides called "mogrosides." These are up to 300 times as sweet as sucrose. Mogrosides have a licorice-like off-taste. As with stevia, it's important to check ingredients added. It's hard to find in its pure form.

Agave

This is a sweetener derived from the Mexican plant aguamiel. It goes through a heavy refining process yielding as much as 90% fructose. For an in-depth look at agave, see this article.

Rice Syrup

Is made by culturing cooked rice with enzymes (usually from dried barley sprouts) to break down the starches, then straining off the liquid and reducing it by cooking until the desired consistency is reached. The final product is 45% maltose, 3% glucose, and 52% maltotriose. This can be a good option when making granola.

Blackstrap Molasses

There are several types of molasses: unsulphured, sulphured, and blackstrap. The distinctions are based, in part, on how many times it has been boiled during the manufacturing process.

Unsulphured molasses is the least refined. Sulphured molasses is made from green sugar cane that has not matured long enough and treated with sulphur fumes during the sugar extracting process. Blackstrap is made from the third boil. One tablespoon of blackstrap is approximately 46% sucrose. The mineral content includes manganese, copper, iron, potassium, calcium, magnesium, selenium, and vitamin B6. The healthiest version is unsulphered organic blackstrap molasses.

Yacon Syrup

Is derived from the yacon plant in South America. The sugar in this syrup is known as FOS (fructooligosaccharide), a special type of fructose, which according to some researchers has unique benefits in the digestive tract. (Yacon syrup is pictured above in the unmarked jar.)

Maple Syrup

Is 65% sucrose and is produced by tapping maple trees to release their sap. A tree’s sap is the fluid that, much like blood in animals, carries water and food to different parts of the tree to keep it nourished. As with all concentrated sweeteners, the less refined, the better.

Honey

Honey bees convert nectar into honey by a process of regurgitation and store it as a food source in wax honeycombs inside the beehive. Honey is extremely sweet (86% glucose/fructose combination), but offers some health benefits in its raw form.

Stevia

Is perhaps the best option for those with fungal issues. It is a whole herbal food known for its sweet leaves and flower buds. The powdered leaf can be made into an extract by mixing one teaspoon in one cup of water and allowing it to soak overnight. It is a "free" sweetener for diabetics without the risks associated with artificial sweeteners. The clear extracts and white powders are highly refined and less optimal. As with Lo Han, read the label carefully to see that nothing is added. Truvia, for instance, contains erythritol, which is made by fermenting the natural sugar found in corn.

The Good Guys

Fruit in its raw form

This is perhaps the best way to incorporate a sweetener into the diet. The fiber in the fruit slows down the absorption of sugar into the bloodstream, allowing the full benefit of the enzymes and minerals. There are a variety of dried fruits that offer nutrition and sweetness.

Gogi berries, for instance, contain 18 amino acids, 21 trace minerals, linoleic acid, more beta carotene than carrots, vitamins B1, B2, B6, and E, selenium and germanium. Mulberries are an excellent source of vitamin B, vitamin C, vitamin K and iron. They are also a good source of dietary fiber, riboflavin, phosphorus, magnesium and potassium.

Dates and figs have health benefits as well. Higher in fructose (more than 10%), these can be soaked and made into a paste to add to recipes. Like other concentrated sweeteners, these are best if used sparingly.

The Best Guys

Are not sweet guys.

The foods rich in chlorophyll are the fungus fighter's best friends. Reducing the intake of sugars will help these foods taste better and richer.

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