Archive for December, 2010
GMO foods are more dangerous for children than adults
For our last post of 2010, we have another great article from Jeffrey Smith, this one is an excerpt from Genetic Roulette.
Thank you Jeffry and Happy New Year everyone! May 2011 be the year we get GMO’s out of our food supply! Mom
GMO foods are more dangerous for children than adults
Excerpted from Jeffrey M. Smith’s Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods
“Swapping genes between organisms can produce unknown toxic effects and allergies that are most likely to affect children.”13 —Vyvyan Howard, expert in infant toxico-pathology at Liverpool University Hospital, United Kingdom
Changes in nutrition have a greater impact on the structure and functioning of young, fast-growing bodies. More of the food is converted to build organs and tissues, whereas adults convert more to energy and store this as fat.
The UK Royal Society said that genetic modification “could lead to unpredicted harmful changes in the nutritional state of foods” and recommended that potential health effects of GM foods be rigorously researched before being fed to pregnant or breast-feeding women and babies.”14 Epidemiologist Eric Brunner said that “small changes to the nutritional content might have effects on infant bowel function.”15
Children are more susceptible to problems
Children are three to four times more prone to allergies than adults and “are at highest risk of death from food allergy.” 16 Infants below two years old have the highest incidence of reactions, especially to new allergens encountered in the diet. Even tiny amounts of allergens can sometimes cause reactions. One reason for this sensitivity, according to the EPA, is that “An immature gut or permeable mucosal epithelium is more likely to allow a higher degree of macromolecular transport and access to the immune system than the intact barrier of a normal mature gut. . . . The immune system must also be of sufficient maturity. . . . Both systems appear to be functioning optimally by age three to five.”17
According to the Royal Society of Canada, “The potentially widespread use of GM food products as food additives and staple foods, including use in baby foods, may lead to earlier introduction of these novel proteins to susceptible infants either directly or via the presence of the maternally ingested proteins in breast milk.”18
The UK Royal Society suggested that “post-marketing surveillance should be part of the overall safety strategy for allergies, especially of high-risk groups such as infants,” but acknowledged that it is not clear “whether such monitoring is feasible for GM food.”19
Children can react to much smaller doses of toxins than adults. Exposure to hormones or endocrine disruptors may also severely affect normal development. And children who are prone to infections may be severely impacted if antibiotics lose their effectiveness due to antibiotic-resistant genes in GM food and the overuse of antibiotics in rbGH treated cows.
Children have a high exposure to GMOs
Children consume a large amount of products that may be genetically engineered. They eat a higher percentage of corn in their diet compared to adults, and allergic children often rely on corn as a source of protein. Mothers using cornstarch as a talc substitute on their children’s skin might also expose them via inhalation. Infants are sometimes reared on soy infant formula. The Royal Society wrote, “Infant formulas, in particular, are “consumed as a single food over extended periods of time by those who are especially vulnerable” and “should be investigated most rigorously.”20 Among the potential side effects are changes in soy’s natural estrogen mimickers, which may influence sexual development.
Children consume a disproportionately large amount of milk. In the United States and elsewhere, dairy products may come from cows treated with the genetically engineered bovine growth hormone (rbGH). The milk contains increased amounts of hormones and antibiotics and an altered nutritional content (see section 7.1). According to a discussion paper on the public health implications of rbGH, published in the Journal of the Royal Society of Medicine, an “infant would be exposed to a dose of IGF-1, which was 12.5 times the recommended minimum.”21 Samuel Epstein, chairman of the Cancer Prevention Coalition and an expert on the health effects of rbGH, says that risks of high exposure to IGF-1 are “of particular concern . . . to infants and children in view of their high susceptibility to cancer-causing products and chemicals.”22 He also suggests that regular exposure might promote “premature growth stimulation in infants, gynecomastia [development of abnormally large breasts on males] in young children.”23
Safety assessments ignore children
An FAO/WHO task force on GM food said that “Attention should be paid to the particular physiological characteristics and metabolic requirements of specific population subgroups, such as infants [and] children.”24 In practice, GM safety assessments ignore them. In fact, industry funded studies often use mature animals instead of the more sensitive young ones, in order to mask results (see part 3).
Biologist David Schubert warns, “Since children are the most likely to be adversely effected by toxins and other dietary problems, if the GM food is given to them without proper testing, they will be the experimental animals. If there are problems, we will probably never know because the cause will not be traceable and many diseases take a very long time to develop.”
To learn more about the health dangers of GMOs, and what you can do to help end the genetic engineering of our food supply, visit www.ResponsibleTechnology.org.
To learn how to choose healthier non-GMO brands, visit www.NonGMOShoppingGuide.com.
International bestselling author and filmmaker Jeffrey Smith is the leading spokesperson on the health dangers of genetically modified (GM) foods. His first book, Seeds of Deception, is the world’s bestselling and #1 rated book on the topic. His second, Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, provides overwhelming evidence that GMOs are unsafe and should never have been introduced. Mr. Smith is the executive director of the Institute for Responsible Technology, whose Campaign for Healthier Eating in America is designed to create the tipping point of consumer rejection of GMOs, forcing them out of our food supply.
Read more, great Pennywise Platter Thursday posts here: http://www.thenourishinggourmet.com/2010/12/pennywise-platter-thursday-1230.html
Read more great, Real Food Wednesday posts here: http://kellythekitchenkop.com/2010/12/real-food-wednesday-122910.html
Our Favorite Rugelach
Our Favorite Rugelach
My grandmother used to make this for us every year for Hanukkah. She passed away a few years ago and didn’t pass along her recipe so I finally found this one that I altered a bit. My family loves it. It’s actually pretty easy to make and I make the dough one day and the cookies the next. Happy Holidays!
For the dough:
1 cup organic small-curd cottage cheese
2 cups organic all purpose flour
1/8 tsp. celtic salt
1 cup (2 sticks) cold unsalted pastured butter, cut into ¼ inch slices
For the filling:
½ cup organic sugar
1 tsp. organic cinnamon
4 tbs. organic Raspberry jam (you can use any flavor you like)
1 cup organic chopped walnuts
To make dough:
In a food processor, pulse flour and salt just to combine. Scatter the butter over the flour; pulse off and on until the butter seems to disappear into the mixture. Scatter the cottage cheese, in bits, over the mixture. Then pulse off and on just until a cohesive ball is formed.
Divide the dough into quarters; shape each into a flat disc and wrap each in plastic wrap. Refrigerate at least 4 hours. (I leave it until the next day)
Adjust over rack to lower third of the oven. Preheat over to 350º. Line a large baking sheet with parchment paper. In a small bowl mix cinnamon and sugar.
Remove one disc of dough from the refrigerator and set aside for 10 minutes. On a lightly floured surface, roll the dough into a 10 to 11-inch circle. (this is my kids favorite part, like making pizza according to them! )
To make filling:
Spread 1 tablespoon of jam evenly over the dough; sprinkle with 2 tablespoons of cinnamon sugar and ¼ cup walnuts. Gently press the walnuts into the dough, but not too hard or the dough will stick.
With a sharp knife, cut the circle into 16 equal pie-shaped pieces. Starting with the wide end, roll up each piece. Place 1 inch apart, point down, on the baking sheet. Bake 15 to 25 minutes, or until light golden brown.
Cool the pan on a wire rack for 5 minutes, then with a spatula, transfer the cookies to a rack to cool.
Repeat with remaining dough and filling, using fresh parchment paper.
Store cooled cookies in a air tight container. Makes about 5 dozen (1 ½ inch) cookies. Enjoy!
Note: Since Rugelach freeze well, you can prepare cookies and bake only what you need. You can wrap well and freeze the rest to bake at another time.
Read more, great Pennywise Platter Thursday posts here: http://www.thenourishinggourmet.com/2010/12/pennywise-platter-thursday-1223.html
Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2010/12/real-food-wednesday-122210.html
Genetically Engineered Soybeans May Cause Allergies
Here’s another great article by Jeffrey Smith.
He did a great guest appearance on Dr. Oz. You can watch it here:
http://www.doctoroz.com/videos/genetically-modified-foods-pt-1
And follow the links for part 2 and 3.
Here’s Jeffery’s Article:
Genetically Engineered Soybeans May Cause Allergies
“I used to test for soy allergies all the time, but now that soy is genetically engineered, it is so dangerous that I tell people never to eat it—unless it says organic.”
-Allergy specialist John Boyles, MD
Beginning in 1996, genes from bacteria and viruses have been forced into the DNA of soy, corn, cotton, and canola plants, which are used for food. Ohio allergist John Boyles is one of a growing number of experts who believe that these genetically modified (GM) foods are contributing to the huge jump in food allergies in the US, especially among children.
The UK is one of the few countries that conduct a yearly food allergy evaluation. In March 1999, researchers at the York Laboratory were alarmed to discover that reactions to soy had skyrocketed by 50% over the previous year. Genetically modified soy had recently entered the UK from US imports and the soy used in the study was largely GM. John Graham, spokesman for the York laboratory, said, “We believe this raises serious new questions about the safety of GM foods.”
Genetic engineering may provoke allergies
There are many ways in which the process of genetic engineering may be responsible for allergies. The classical understanding is that the imported genes produce a new protein, which may trigger reactions. This was demonstrated in the mid 1990s when soybeans were outfitted with a gene from the Brazil nut. While scientists attempted to produce a healthier soybean, they ended up with a potentially deadly one. Blood tests showed that people allergic to Brazil nuts reacted to the beans. It was never marketed.
The GM variety planted in 91% of US soy acres is called Roundup Ready—engineered to survive otherwise deadly applications of Monsanto’s Roundup herbicide. The plants contain genes from bacteria, which produce a protein that has never been part of the human food supply. Since people aren’t usually allergic to a food until they have eaten it several times, no tests can prove in advance that the protein will not cause allergies.
As a precaution, scientists compare this new protein with a database of proteins known to cause allergies. According to criteria recommended by the World Health Organization (WHO) and others, if the new GM protein contains amino acid sequences that have been shown to trigger immune responses in other proteins, the GM crop should not be commercialized (or additional testing should be done). Sections of the protein produced in GM soy, however, are identical to shrimp and dust mite allergens. But the soybean got marketed anyway.
Frighteningly, the only published human feeding study on GM foods ever conducted verified that the gene inserted into GM soy transfers into the DNA of our gut bacteria and continues to function. This means that years after we stop eating GM soy, we may still have the potentially allergenic protein continuously produced within our intestines.
Damaged soy DNA creates new (or more) allergens
The process of creating a GM crop produces massive collateral damage in the plant’s DNA. Native genes can be mutated, deleted, permanently turned on or off, and hundreds may change their levels of protein expression. This can increase existing allergen, or produce a new, unknown allergens. Both appear to have happened in GM soy.
Levels of one known soy allergen, trypsin inhibitor, were up to seven times higher in cooked GM soy compared to cooked non-GM soy. Another study discovered a unique, unexpected protein in GM soy, likely to trigger allergies.
In addition, of eight human subjects who had a skin-prick (allergy-type) reaction to GM soy, one did not also react to non-GM soy, suggesting that GM soy is uniquely dangerous.
Increased herbicides, digestive problems and allergies
Farmers use nearly double the amount of herbicide on GM soy compared to non-GM soy; higher herbicide residues might cause reactions.
GM soy reduces digestive enzymes in mice. If proteins “digest” slowly in humans, there is more time for allergic reactions (possibly to many food proteins).
Eating GM foods is gambling with our health
Documents made public from a lawsuit revealed that FDA scientists were uniformly concerned that GM foods might create hard-to-detect allergies, toxins, new diseases, and nutritional problems. Their urgent requests for required long-term feeding studies fell on deaf ears. The FDA doesn’t require a single safety test. The person in charge of that FDA policy was Monsanto’s former attorney, who later became their vice president.
Buying products that are organic or labeled non-GMO are two ways to limit your family’s risk. Another is to avoid products containing any ingredients from the seven GM food crops: soy, corn, cottonseed, canola, Hawaiian papaya, and a little bit of zucchini and crook neck squash. This means avoiding soy lecithin in chocolate, corn syrup in candies, and cottonseed or canola oil in snack foods.
To learn more about the health dangers of GMOs, and what you can do to help end the genetic engineering of our food supply, visit www.ResponsibleTechnology.org.
To learn how to choose healthier non-GMO brands, visit www.NonGMOShoppingGuide.com.
International bestselling author and filmmaker Jeffrey Smith is the leading spokesperson on the health dangers of genetically modified (GM) foods. His first book, Seeds of Deception, is the world’s bestselling and #1 rated book on the topic. His second, Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, provides overwhelming evidence that GMOs are unsafe and should never have been introduced. Mr. Smith is the executive director of the Institute for Responsible Technology, whose Campaign for Healthier Eating in America is designed to create the tipping point of consumer rejection of GMOs, forcing them out of our food supply.
Read more, great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-december-17th/
Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2010/12/real-food-wednesday-121510.html
Jeffrey Smith has written a fantastic book documenting the health dangers of GMO’s, you can buy it at the link below.
Stove top Lasagna
Stove top Lasagna
I’ve been making this recipe for years and it’s a family favorite. When you want a quick and hearty meal, this is a great one. This is an especially good recipe for during the busy holiday season.
1 pound grassfed ground beef
1 (26-ounce) jar of organic spaghetti sauce (I used TJ’s)
1 (14 ½ ounce) can organic tomatoes, whole, pureed, anyway you like
2 cups organic ricotta cheese or organic cottage cheese
1 large pastured egg, beaten
1 (12-ounce) package organic, thin to medium egg noodles Read the rest of this entry »