Archive for July, 2012

Genetically Engineered Food in the News

Great News for CA Prop 37 – Just wanted to let you know that the California Democratic Executive Board just endorsed our campaign.  The opposition had been out in full-force to persuade these members to vote against us or go neutral.  This is a hugely important endorsement because this now means that we will be on their door-hangers and on their voting guide that goes out to all of the Democratic voters in the state.


Next up, the Republicans….


Why genetically engineered food is dangerous: New report by genetic engineers

Earth Open Source press release 17 June 2012

Aren’t critics of genetically engineered food anti-science? Isn’t the debate over GMOs (genetically modified organisms) a spat between emotional but ignorant activists on one hand and rational GM-supporting scientists on the other?

A new report released today, “GMO Myths and Truths”,[1] challenges these claims. The report presents a large body of peer-reviewed scientific and other authoritative evidence of the hazards to health and the environment posed by genetically engineered crops and organisms (GMOs).

Unusually, the initiative for the report came not from campaigners but from two genetic engineers who believe there are good scientific reasons to be wary of GM foods and crops.

One of the report’s authors, Dr Michael Antoniou of King’s College London School of Medicine in the UK, uses genetic engineering for medical applications but warns against its use in developing crops for human food and animal feed.

Dr Antoniou said: “GM crops are promoted on the basis of ambitious claims – that they are safe to eat, environmentally beneficial, increase yields, reduce reliance on pesticides, and can help solve world hunger.

“I felt what was needed was a collation of the evidence that addresses the technology from a scientific point of view.

“Research studies show that genetically modified crops have harmful effects on laboratory animals in feeding trials and on the environment during cultivation. They have increased the use of pesticides and have failed to increase yields. Our report concludes that there are safer and more effective alternatives to meeting the world’s food needs.”

Another author of the report, Dr John Fagan, is a former genetic engineer who in 1994 returned to the National Institutes of Health $614,000 in grant money due to concerns about the safety and ethics of the technology. He subsequently founded a GMO testing company.

Dr Fagan said: “Crop genetic engineering as practiced today is a crude, imprecise, and outmoded technology. It can create unexpected toxins or allergens in foods and affect their nutritional value. Recent advances point to better ways of using our knowledge of genomics to improve food crops, that do not involve GM.

“Over 75% of all GM crops are engineered to tolerate being sprayed with herbicide. This has led to the spread of herbicide-resistant superweeds and has resulted in massively increased exposure of farmers and communities to these toxic chemicals. Epidemiological studies suggest a link between herbicide use and birth defects and cancer.

Read more and download the report here:



Good op ed, from an Iowa paper:


Labeling is an act of accountability

Thank you for publishing the Los Angeles Times article on genetically modified foods (GMOs) and food labeling (“Battle over engineered food heading to voters,” July 22).

It is reassuring to know that nine of 10 U.S. consumers support labeling. Labeling is an act of accountability for both sides of the purchase transaction. The mainstream food industry claims to see little or no value for consumers in disclosing the ingredient facts, so they work diligently to retain the status quo, when in truth they are worried product brand reputations will be hurt by association with GMOs.

To food industry corporate leaders, I say stop fighting the information age. The initiative called Proposition 37 will win. Save the millions of dollars you plan to spend in opposition and lower your prices to more accurately represent the cost of your products. To the consumer, I say take control over how and why you purchase products. Be an informed consumer. Every dollar you spend is a vote.

Richard Hanson

Cedar Rapids

Are GMOs Making You Fat?

While health experts and non-experts alike continue to take stabs at the solution to our nation’s obesity crisis, the answer still seems rather illusive.

Some say we need more exercise. Others suggest we need less food. Still others contend we need incentives and rewards to get off our duffs and lose the weight. But perhaps the answer is as simple as what’s in our lunch.

New research from the Norwegian School of Veterinary science is pointing the fat finger at genetically modified organisms, a term we now affectionately know as GMOs.

Researchers are suggesting that while GM foods may not be directly making us sick, they might be causing weight gain which can in turn contribute to illnesses.

To conduct the 90-day study, researchers studied how rats and salmon responded to genetically modified food. One group of rats was fed GM corn and scientists watched as they slowly got fatter than the group that was being fed non-GM foods. Researchers also noticed that the GMO rats ate more and grew faster.

A corresponding study examined how salmon reacted to GM foods by feeding one group GM food and another non-GM food. The result? The salmon that consumed GM foods experienced a number of adverse effects including weight gain, higher food consumption, and the inability to properly digest protein. They also developed a different intestinal microstructure and even saw changes in their immune systems.

In other words, the results didn’t come back in favor of GMOs.

Read the rest here:

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Grassfed Meatloaf

Grassfed Meatloaf


I don’t normally like meatloaf, but this recipe changed my mind.  I’ve made it a few times already and everyone loves it. Makes great leftovers too.

1 lb organic grassfed ground beef

1 lb organic pastured ground pork
2 large organic pastured eggs
½ c grated parmesan cheese
¼ c diced organic red onion
¼ c diced organic red bell pepper
2 Tbs. organic parsley (I like Italian parsley)
2 cloves organic garlic, minced
½ tsp. fresh or dried oregano
½  tsp. fresh or dried basil
1 tsp. Celtic sea salt
½  tsp. organic pepper
4 organic hard boiled eggs, peeled

Preheat oven to 350.
Mix meat, raw eggs, Parmesan cheese, vegetables and seasoning in a bowl.
Place 1/2 the meat mixture in a 9-by-5 loaf pan. Place hard boiled eggs, in a row, on top of mixture in pan.
Place rest of meat mixture on top of hard-boiled eggs and press lightly to seal and cover eggs.

Bake 1 hour 15 minutes or until temperature reads 165. Drain fat off and let rest 10 minutes.

Cut into 6 or 8 equal slices.   Enjoy!

The original recipe is from “Eating Stella Style” By George Stella

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Real Food Summit!

Click the image for more info – Mom

No Noodle Lasagna

No Noodle Lasagna


This recipe comes from George Stellas Livin’ Low Carb, which is a great cookbook. Every recipe I’ve tried has been terrific.  I changed it up a little bit, adding basil to the ricotta filling and if I have zucchini on hand, I slice it very thinly and put a layer between the meat and the cheese.  This will totally satisfy your pizza/lasagna craving!


13X9 in pan


2 Tlbs. olive oil

2 cups diced organic celery

½  cup diced organic red onion

2 lbs. organic, grassfed ground beef

15 oz. organic tomato sauce

1 tsp. minced fresh organic garlic

1 tsp.  organic garlic powder

½  tsp. Celtic sea salt

½  tsp. organic black pepper


Cheese filling:

15 oz. organic ricotta cheese

16 oz. organic mozzarella cheese, shredded

½ cup grated organic Parmesan cheese

1 large pastured egg

1 tsp. minced fresh organic garlic

2 tsp. dried Italian seasoning (I use Emeril’s brand)

1 tsp. organic garlic powder

¼  tsp. black pepper



Preheat oven to 350 degrees.

Heat oil in a large skillet over medium-high heat. Add celery and onion and cook until slightly tender.

Add ground beef and cook until browned. Drain excess fat.

Add tomato sauce, garlic, garlic powder, salt, and pepper and simmer for 2 more minutes, stirring constantly. Remove from the heat.

Mix the ingredients for the cheese filling together in a bowl using half the mozzarella.

Fill the bottom of the baking dish with the meat filling and top with the cheese filling.

Cover the top with the remaining 8 oz of mozzarella.

Bake for 45 to 50 minutes, until the top starts to become golden and bubbly.

Let cool for 10 minutes before slicing.  Makes 8 servings.  Enjoy!

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