This is a great article by Jeffrey Smith from Urban Garden Magazine a few years ago. It’s even more relevant now with all the new approvals of GMO seeds.  I have the beginning of the article below, follow the link at the bottom to read the rest.  Mom

Something doesn’t quite add up about genetically modified (GM) foods.

Big biotech claims that genetic engineering is a necessary step towards feeding the world’s growing population.  And yet debate still rages as to whether GM crops actually increase yields at all.  Furthermore, the UN recently stated that 30,000 people a day were starving to death, but not because of underproduction of crops.  It’s simply through lack of access.

Independent scientific studies raised serious alarm bells over the safety of GM foods over a decade ago.  But while this made front-page headlines in European newspapers, the North American mainstream media were conspiratorially silent.

Biotech companies stand to make billions from their seed patents.  Governments and supreme courts have sanctioned the patenting of life itself.  The planet’s food supply is becoming increasingly dominated by fewer and fewer players.

If the biotech industry’s stated intention of feeding the world is misguided or even misdirecting, is there another political agenda behind GM food? Have we been mis-sold?  Were we even given a choice in the first place?

Jeffrey M. Smith, international bestselling author of Seeds of Deception and Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, reveals the shocking truth behind GM foods and the huge effort by governments and Biotech corporations to keep it out of the mainstream media and outside of your awareness.

It looks the same—the bread, pies, sodas, even corn on the cob. So much of what we eat every day looks just like it did 20 years ago. But something profoundly different has happened without our knowledge or consent. And according to leading doctors, what we don’t know may already be hurting us big time.

In May, the American Academy of Environmental Medicine (AAEM) publicly condemned genetically modified organisms (GMOs) in our food supply, saying they posed “a serious health risk.” They called on the US government to implement an immediate moratorium on all genetically modified (GM) foods, and urged physicians to prescribe non-GMO diets for all patients.

GM-What?

Genetic engineering is quite distinct from selective breeding because it involves taking genes from a completely different species and inserting them into the DNA of a plant or animal. The long term effects of this for our health and our planet’s biodiversity are unknown.

AAEM, an “Academy of Firsts,” was the first US medical organization to describe or acknowledge Gulf War Syndrome, chemical sensitivity, food allergy/addiction, and a host of other medical issues. But the potential for harm from GMOs dwarfs anything they have identified thus far. It can impact everyone who eats.

More than 70% of the foods on supermarket shelves contain derivatives of the eight GM foods on the market—soy, corn, oil from canola and cottonseed, sugar from sugar beets, Hawaiian papaya, and a small amount of zucchini and crook neck squash. The biotech industry hopes to genetically engineer virtually all remaining vegetables, fruits, grains, and beans (not to mention animals).

The two primary reasons why plants are engineered are to allow them to either drink poison, or produce poison. The poison drinkers are called herbicide tolerant. They’re inserted with bacterial genes that allow them to survive otherwise deadly doses of toxic herbicide. Biotech companies sell the seed and herbicide as a package deal, and US farmers use hundreds of millions of pounds more herbicide because of these types of GM crops. The poison producers are called Bt crops. Inserted genes from the soil bacterium Bacillus Thuringiensis produce an insect-killing pesticide called Bt-toxin in every cell of the plant. Both classes of GM crops are linked to dangerous side effects.

Doctors and Patients: Just Say No to GMOs

“Now that soy is genetically engineered,” warns Ohio allergist Dr. John Boyles, “it is so dangerous that I tell people never to eat it.” How dangerous are GM foods? World renowned biologist Pushpa M. Bhargava, PhD, believes they are the major reason for the recent rise in serious illnesses in the US.

The range of what GMOs might do to us is breathtaking. “Several animal studies,” according to the AAEM, reveal a long list of disorders, including: “infertility, immune dysregulation, accelerated aging, dysregulation of genes associated with cholesterol synthesis, [faulty] insulin regulation, cell signaling, and protein formation, and changes in the liver, kidney, spleen and gastrointestinal system.”

“There is more than a casual association between GM foods and adverse health effects,” says the AAEM position paper. Based on established scientific criteria, “there is causation.”

Difficult to Trace the Damage

Outside the carefully controlled laboratory setting, it is more difficult to confidently assign GMOs as the cause for a particular set of diseases, especially since there are no human clinical trials and no agency that even attempts to monitor GMO-related health problems among the population. “If there are problems,” says biologist David Schubert, PhD, of the Salk Institute, “we will probably never know because the cause will not be traceable and many diseases take a very long time to develop.”

GM crops were widely introduced in 1996. Within nine years, the incidence of people in the US with three or more chronic diseases nearly doubled—from 7% to 13%. Visits to the emergency room due to allergies doubled from 1997 to 2002. And overall food related illnesses doubled from 1994 to 2001, according to the Centers for Disease Control. Obesity, diabetes, gastrointestinal disorders, and autism are also among the conditions that are skyrocketing in the US.

The Lyme Induced Autism Foundation, a patient advocacy group, is not waiting for studies to prove that GMOs cause or worsen Lyme, autism, and the many other diseases on the rise since gene-spliced foods were introduced. Like AAEM, the LIA Foundation says there is more than enough evidence of harm in animal feeding studies for them to “urge doctors to prescribe non-GMO diets” and for “individuals, especially those with autism, Lyme disease, and associated conditions, to avoid” GM foods.

Another patient group, those suffering from eosinophilia myalgia syndrome (EMS), is more confident about the GMO origins of their particular disease. It was caused by a genetically engineered brand of a food supplement called L-tryptophan in the late 1980s. It killed about 100 Americans and caused 5,000-10,000 people to fall sick or become permanently disabled. The characteristics of EMS made it much easier for authorities to identify the epidemic and its cause. It only affected those who consumed the pills; symptoms came on almost immediately; and its effects were horrific—including unbearable pain and paralysis. There was even a unique, easy-to-measure change in the white blood cell count. But even though EMS was practically screaming to be discovered, it still took the medical community more than four years—and it was almost missed.

“The experiments simply haven’t been done and we now have become the guinea pigs.” David Suzuki, renowned Canadian geneticist.

What if the GMOs throughout our food supply are creating common diseases which come on slowly? It would be nearly impossible to confirm them as the cause. “Physicians are probably seeing the effects in their patients,” says AAEM president Dr. Jennifer Armstrong, “but need to know how to ask the right questions.” The patients at greatest risk are the very young. “Children are the most likely to be adversely effected by toxins and other dietary problems” related to GM foods, says Dr. Schubert. They become “the experimental animals,” our collective canaries in the coal mine.

Warnings by Government Scientists Ignored and Denied

Scientists at the Food and Drug Administration (FDA) had warned about all these problems back in the early 1990s. According to secret documents made public from a lawsuit, the scientific consensus at the agency was that GM foods were inherently dangerous, and might create hard-to-detect allergies, poisons, new “super” diseases, and nutritional problems. They urged their superiors to require rigorous long-term tests. But the White House had ordered the agency to promote biotechnology and the FDA responded by recruiting Michael Taylor, Monsanto’s former attorney, to head up the formation of GMO policy. That policy, which is in effect today, denies knowledge of the scientists’ concerns and declares that no safety studies on GMOs are required. It is up to Monsanto and the other biotech companies—who have a long history of lying about the toxicity of their earlier products—to determine if their own foods are safe.

After overseeing GMO policy at the FDA, Mr. Taylor worked on GMO issues at the USDA, and then later became Monsanto’s vice president. In the summer of 2009, he went through the revolving door again. Taylor was appointed by the Obama administration as the de facto US food safety czar at the FDA.

Dangerously Few Studies, Untraceable Diseases

“Where is the scientific evidence showing that GM plants/food are toxicologically safe, as assumed by the biotechnology companies?” This was the concluding question posed in a 2007 review of published scientific literature on the health risks of GM plants, showing that the number of studies and available data are “very scarce.”

“The experiments simply haven’t been done and we now have become the guinea pigs,” says renowned Canadian geneticist David Suzuki. He adds, “Anyone that says, ‘Oh, we know that this is perfectly safe,’ I say is either unbelievably stupid or deliberately lying.”

When consumers realize the dangers of GM foods and that the FDA has abdicated its responsibility to protect us, they usually want to opt out of this massive feeding experiment. In fact, most Americans already say they would avoid GMO brands if given a choice.

It wouldn’t take a majority of us to kick GMOs out of our food supply. Kraft and other food companies wouldn’t wait until half their market share is gone before telling their suppliers to switch to the non-GM corn, soy, etc. By using GM ingredients, they don’t offer customers a single advantage. The food doesn’t taste better, last longer, or have more nutrients. Thus, if even a tiny percentage of US consumers—say 5% or 15 million people—started avoiding GMO brands, the millions in lost sales revenue would likely force brands to remove all GM ingredients, like they already have in Europe.

But the FDA doesn’t want to give us the choice. They ignore the wishes of nine out of ten Americans for mandatory GMO labeling in order to promote the economic interests of just five biotech companies.

The Shocking Evidence of Harm from GMOs

Genetically modified (GM) foods have not been scientifically tested on human beings. (The only published human feeding study had ominous results – see later.) Instead, animals are used as our surrogates, but the few published animal safety studies are generally short-term and superficial. In fact, industry-funded research is widely criticized as designed to avoid finding problems.  They’ve got bad science—down to a science. Even still, the accumulated evidence of harm is compelling people to read ingredient labels and avoid brands with genetically modified organisms (GMOs).

Infant Mortality and Reproductive Disorders

Read the rest of the article here:  http://www.seedsofdeception.com/utility/showArticle/?objectID=4302

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/monday-mania-192012/

Read more, great Fat Tuesday posts here: http://realfoodforager.com/fat-tuesday-january-10-2012/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2012/01/real-food-wednesday-142012.html

Save

We’ve gotten a lot of wonderful apples in our CSA (Community Supported Agriculture) box the past month or so and no one was eating them.  I’ve never made applesauce before and was surprised at how easy it was – and how delicious!

INGREDIENTS

3 to 4 lbs of peeled, cored, and quartered organic apples. (Cooking apples are best – we had a great selection of Granny Smith, Fuji, and Macintosh)

4 strips of organic lemon peel – use a vegetable peeler to strip 4 lengths

Juice of one organic lemon, about 3-4 Tbsp

3 inches of cinnamon stick

¼  cup Rapadura, Organic Cane Sugar or Stevia = to ¼ cup

1 cup of water

½  teaspoon of Celtic or sea salt

Directions

1 Put all ingredients into a large enamel or stainless steel pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

2 Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.

That’s it! You can serve it either hot or cold.  Enjoy!

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/monday-mania-122012/

Read more, great Fat Tuesday posts here: http://realfoodforager.com/fat-tuesday-january-3-2012/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2012/01/real-food-wednesday-12282011-2.html

Read more, great Simple Lives Thursday posts here: http://gnowfglins.com/2012/01/05/simple-lives-thursday-77/

Save

I had a craving for PB cups but wanted a simpler version. This has the wonderful flavor without taking the time to layer the ingredients. It was delicious!  I am wishing you a very Happy and healthy New Year.  Mom

1 cup organic coconut oil

1 cup organic cocoa powder

Stevia equal to ¾ cup sugar or 3/4 cup swerve

1/4 cup peanut butter

1/2 tsp vanilla extract

Dash of Celtic sea salt

Gently melt oil. Mix with the rest of ingredients until well combined. You can use a whisk or a stand mixer.

You can add various mix in’s, if you’d like. Nuts, shredded coconut raisins.

Either pour into chocolate molds, or cover bottom of square baking pan with plastic wrap and pour bark in. Freeze until firm. Cut or break into squares.

Enjoy!

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/monday-mania-12262011/

Read more, great Fat Tuesday posts here: http://realfoodforager.com/2011/12/fat-tuesday-december-27-2011/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/12/real-food-wednesday-12282011.html

Read more, great Simple Lives Thursday posts here: http://gnowfglins.com/2011/12/28/simple-lives-thursday-76/

Save

OWS – Farmers March – Jim Gerritsen

Support our Farmer’s and support our Food!  xoxo  Mom

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/monday-mania-12192011/

Read more, great Fat Tuesday posts here: http://realfoodforager.com/2011/12/fat-tuesday-december-20-2011/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/12/real-food-wednesday-12212011.html

Read more, great Simple Lives Thursday posts here: http://gnowfglins.com/2011/12/21/simple-lives-thursday-75/

Read more, great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-december-23rd/

Lamb Sausage Patties

I had a pound of ground lamb that I wanted to try something different with. I found a recipe I changed around to make this. They were easy to make and delicious.

Yield: Makes 6 sausages

Ingredients:

1 pound ground lamb, preferably grassfed and pasture raised

2 large organic garlic cloves, pressed

1 1/2 teaspoons coarse Celtic or kosher salt

1/3 cup crumbled organic feta cheese

1 tablespoon finely chopped fresh organic mint

1 tablespoon organic extra-virgin olive oil

Directions:

Place lamb in large bowl. Sprinkle garlic and salt over.

Gently toss lamb with garlic, salt, feta and mint to blend.

Divide lamb into 6 equal patties.

Heat olive oil in heavy large skillet over medium heat.

Cook lamb sausages until browned on both sides and cooked to desired doneness, about 6 minutes per side for medium. Serve hot and enjoy!

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/monday-mania-12122011/

Read more, great Fat Tuesday posts here: http://realfoodforager.com/2011/12/fat-tuesday-december-13-2011/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/12/real-food-wednesday-12142011.html

Read more, great Simple Lives Thursday posts here: http://gnowfglins.com/2011/12/15/simple-lives-thursday-74/

Read more, great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-december-16th/

Save

Wonderful Pumpkin Cheesecake – Gluten Free and Sugar Free

I made this for Thanksgiving and it was wonderful. My husband keeps asking when I’ll make it again. (I’m waiting for the holidays). It seemed a little complicated, as they’re three steps but the crust and topping are really easy to make – as is the filling. Make it the day ahead if you can and enjoy! It’s Gluten free and sugar free as well, but you could substitute Rapadura for the Stevia if you’d like. It was even prettier before we cut it. Great for a special dinner.

Ingredients:

Crust:

1 ½  Tablespoons organic, pastured butter, softened

¼ ground almonds (you could also use hazelnuts or pecans)

Filling:

1 15-ounce can organic Pumpkin (just pumpkin not pie filling)

8 ounces organic Cream Cheese

Stevia equal to just over ½ cup of sugar (my brand is one tablespoon)

1 tsp. Cinnamon

½ tsp. Pumpkin Pie spice

1 tsp. Organic Vanilla (my recipe is here:

1 tsp. zest from an organic Orange

3, extra large, pastured organic eggs

Topping – mix together well:

1 cup organic Sour Cream

Stevia equal to 2 teaspoons sugar

½ tsp. organic vanilla

Directions:

Preheat oven to 350° F

Coat a 9” springform pam with the softened butter. Pour the ground almonds into the pan and shake it to distribute the crumbs over the sides and bottom. This is the ‘crust’.

In a mixer, with the paddle attachment, mix together the cream cheese and stevia. Add in the pumpkin and spices, then add the vanilla and orange zest.  Add in the eggs, one at a time, mixing only enough to incorporate. Pour into the springform pan and bake for 55 minutes.

Once it’s out of the oven, top immediately with the sour cream mixture.

Let cool and refrigerate for a least 4 hours – it’s better if you can make it the day before you serve it and refrigerate overnight.  Enjoy!

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/monday-mania-1252011/

Read more, great Fat Tuesday posts here: http://realfoodforager.com/2011/12/fat-tuesday-december-6-2011/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/12/real-food-wednesday-12072011.html

Read more, great Simple Lives Thursday posts here: http://gnowfglins.com/2011/12/07/simple-lives-thursday-73/

Read more, great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-december-9th/

Save

GMOs in the News – November 2011

Hope everyone had a Happy Thanksgiving  – Mom

The good new is that the California Ballot initiative has been filed and we should be ready to start gathering signatures In early January.  If you are in California, please join us – even a few hours a month – to help gather signatures from January thorough April.  If you are not in California and want GMOs labeled – please donate!  Even $5 will make a difference. And getting GMOs labeled in CA will get them labeled for everyone in the US. Companies are not going to have separate labels for one state.

Here’s the donation link:    http://www.labelgmos.org/?recruiter_id=958

How much insecticide do Bt plants actually produce?
New publication shows inadequacies in risk assessment
TestBiotech (Munich), 21 November 2011
http://www.testbiotech.de/en/node/578

A new publication by an international research consortium has revealed several inadequacies in current approaches to risk assessment of genetically engineered plants. The publication deals with methods used for measurement in so-called Bt-plants. These plants produce an insecticidal protein (a so-called Bt toxin) that originates from soil bacteria (Bacillus thuringiensis). One example is maize MON810 which is cultivated in some countries in the EU, many others can be imported and used in food and feed. Now for the first time, joint research involving four laboratories has shown that the results produced by industry and other institutions so far are not reliably reproducible and comparable because they are not determined and validated by standardized methods.

The actual content of these Bt toxins is highly relevant for assessing risks for the environment, and also for preventing resistance in pest insects. Without reliable data, the safety of these genetically engineered plants cannot be properly assessed.

András Székács from the Plant Protection Institute of the Hungarian Academy of Sciences summarized relevant findings: “Our data emphasize the importance of standardized protocols among laboratories and provide compelling evidence that, currently, reproducibility and comparability of reported Bt toxin measurements is low. Hence, individual results of Bt toxin concentrations cannot be taken at face value as a definitive result without further validation. An outstanding example is the reporting of Bt concentrations in pollen of MON 810 maize, stemming from very few individual studies only.”

The content of Bt toxin in pollen is a pivotal question when it comes to environmental risk assessment and regulatory decision-making. The pollen can be taken up by various pollinating insects such as honey bees and wild bees, hoverflies and many more. It can also be ingested by butterfly caterpillars that feed on pollen-dusted plants. Toxic pollen is extremely rare in nature but has become wide-spread where genetically engineered Bt-plants are grown. Of similar importance is the Bt content in roots since it might affect important soil organisms and their food web. But also the Bt content in those parts of the plants that are used for food and feed is critical since open questions remain concerning their potential effects on health. Additionally, only very little research has investigated the impact of various environmental factors on the Bt toxin production in different Bt plant varieties and plant parts. Thus, reliable methods for measuring Bt concentrations in Bt plants that can be compared among studies are indispensable and urgently needed.

Read the rest here:  http://gmwatch.eu/index.php?option=com_content&view=article&id=13513:how-much-insecticide-do-bt-plants-produce

Boulder Citizens Say No to GMOs, Will the Commissioners Listen?

By Matt Spaeth on November 16, 2011

In Boulder, CO, the fight to keep GMOs off county lands is entering the final rounds. After months of deliberation, an agricultural policy group has recommended that GMOs be allowed on open space land and the people of Boulder county are making sure their leaders know they do not approve. Their message is being heard and the collective thorn is growing in Monsanto’s side. Will the county commissioners side with the corporations or the people?

The joint session of the Food and Agriculture Policy Council (FAPC) and the Parks and Open Space Advisory Commission (POSAC) saw a huge turnout Tuesday night at the Longmont Convention Center. The purpose of this meeting was to publicly present and receive comments on the current agricultural policy recommendations set forth by the members of the Cropland Policy Advisory Group (CPAG). The Boulder Cropland Policy encompasses many aspects of agriculture, but the main issue is whether to let farmers grow GMO crops on public open space land. While this group could not come to a consensus on the GMO issue, the majority of the members recommended that GMOs be allowed on open space land.

Boulder, known for its progressive stance on sustainability and the environment, naturally attracts more health-oriented people than the national average. Local surveys have shown that 71% of the people do not approve of GMOs being grown on county land. Proponents for both sides of the issue were in attendance, but the crowd’s reaction to the meeting’s proceedings made it overwhelmingly clear who was the majority. Concerned citizens arrived carrying posters and the applauses for non-GMO statements were so long and numerous, the facilitator requested they be withheld.

Each citizen was given three minutes to speak. The vast majority expressed their concerns about the safety of GMO crops, their associated chemical application, and possible contamination issues. They spoke out against the conflict of interest, political influence and corporate greed that has affected national GMO public policy.

Members of the Boulder GMKnow Group, a local non-GMO awareness group organized by Scott and Mary Smith, were not satisfied with the recommended agricultural policy and wrote their own. This new policy, called the Citizens Cropland Policy was read by 25 members in 3-minute intervals and is available for viewing and endorsement on their website.

The opposite camp showed up as well. Standing out like sore thumbs, the large men, wearing blazers and cowboy hats, stood mostly in the back of the room. Their arguments were that GMOs made it easier for them to make more money.

During the public comments, an unidentified man in red shirt, who expounded on the benefits of GMOs to the panel, was later questioned as to his affiliations by an elderly man in the crowd. The red-shirted man pushed the elderly man and told him to “sit down”. It was later revealed to the panel that the red-shirted man is a Monsanto employee.

Read the rest here:  http://foodintegritynow.org/2011/11/16/boulder-citizens-say-no-to-gmos-will-the-commissioners-listen/

Read more, great Monday Mania Posts here: http://www.thehealthyhomeeconomist.com/2011/11/monday-mania-11282011/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/11/real-food-wednesday-11302011.html

Read more, great Simple Lives Thursday posts here: http://gnowfglins.com/2011/11/30/simple-lives-thursday-72/

Save

I found the original recipe in a low carb cookbook. It looked good and is pretty easy too. It makes enough to either serve two to three people or for a few days of leftovers.

Ingredients:

4 large, organic, pastured eggs

½ cup full-fat Ricotta cheese

¼ cup organic heavy cream, preferable raw

2 tbs. Rapadura or Organic Sugar (I use ½ tsp Stevia)

½ tsp. Cinnamon

½ tsp. Nutmeg

1 tsp. coconut oil or butter for frying

Directions:

Preheat the oven to 350° F.  Coat an 8×8–inch baking dish with coconut oil or butter.

Mix everything except the oil together, and pour the mixture into the oiled baking dish.

Bake for 20-30 minutes – it’s closer to 30 minutes for me usually – until a knife inserted in the middle comes out clean.  Let cool and then cut into quarters.

Heat the oil or butter in a frying pan and fry the four pieces until they’re brown on both sides.  Serve with your favorite topping.  Enjoy!

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/2011/11/monday-mania-11212011/

Read more, great Fat Tuesday posts here: http://realfoodforager.com/2011/11/fat-tuesday-novermber-22-2011/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/11/real-food-wednesday-11232011.html

Read more, great Simple Lives Thursday posts here: http://gnowfglins.com/2011/11/23/simple-lives-thursday-71/

Read more, great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-november-25th/

Save

A Parent’s Guide to GMOs and the Ballot Initiative

This is from a great brochure created by one of the people working on the campaign – let’s pass this along to all the moms we know and get the word out! Hope you have a great week.  – Mom

Given the questions, we have a right to know what’s in our foods.

Stand with us. Join us to require integrity in food labeling.

What are GMO’S

Genetically Modified organisms, often called genetically engineered (GE). The correct scientific term is “transgenics.” This is a process whereby the genes of one species are inserted into another species. For the purposes of this initiative, the term does not include hybrids, selective breeding, grafting or MAS (Marker Assisted Selection)

What’s your Rush?

            New studies point to increased health risks.  Numerous vegetables, fruits and animal products are being developed and considered for approval.  We are concerned with the recent deregulation of the high cross pollinator, alfalfa.  We want to do all we can to ensure our children have the option of organic dairy and meats.

What has changed?

            In the last 15 years, novel proteins, allergens and toxins have been introduced into the American food supply in order to enhance profitability for the food industry. No human trials were ever conducted to assess the safety of these chemicals on children, leading other developed countries to take a precautionary approach and these ingredients were not introduced into the food supplies in other developed countries. Increasing scientific evidence continues to demonstrate the impact that these chemicals are having on our health and particularly on the health of our children, their developing immune systems, nervous systems and gastrointestinal and digestive systems (in which 70% of a child’s immune systems is found).

Our Intimate Relationship with Food

In 1996, the United States adopted widespread use of genetically modified crops due to growing public concern over the health risks associated with the industrial spraying of insecticidal and pesiticidal toxins.

In an effort to reduce the spraying of these toxins, scientists began using biotechnology to engineer these pesticides and insecticides into the plants themselves.

As a result, chemical use has increased to an extreme amount of around 180 million more pounds per year being used.

As these ingredients were introduced around the world ten years ago, government agencies in Europe, Asia, Australia, Japan, Russia and over 30 developed countries required them to be listed on food labels, so that consumers could make informed choices when it came to feeding their families.

In the United States, our regulatory agencies do not require these genetically engineered ingredients to be labeled.

So, unlike other developed countries, we have not been informed that almost 70% of our corn, 90% of our soy and 75% of our processed food now contain neurotoxins, novel proteins and allergens.

Today one out of every three children suffers from allergies, asthma, autism or ADHD. It appears that we have unknowingly and without informed consent engaged our children in one of the largest human trials in history.
Ten years into this human trial, our children are trying to tell us something.

Shouldn’t we listen?

Worldwide Labeling

There are over 40 countries who require labeling of GMO’s. Many US companies sell them GMO-free versions of products sold in the US that contain them.

Number of Crops Worldwide

USA: Soy/93%, Corn 86%, Cotton 93%, Papaya 80%, Canola 93%, Zucchini 13%, Sugar beets (which can be listed as ‘sugar’ in any processed food) 95%

Why do we want them Labeled:

         The main reason we want them labeled is that we see enough independent data to suggest possible health risks. We don’t want to eat them but we can’t know which foods they are in if they aren’t labeled.  It’s a basic consumer right we are asking for– given the conflicting data and our mistrust in an industry that has been proven to hide negative findings, we have the right to know what we are buying and putting in our children’s mouths.

The Initiative

A grassroots movement to get an initiative that would require mandatory labeling of genetically modified food.

In the U.S., 24 states have an initiative process. What this means is that if the people want a law and they cannot get their legislators to enact it, the people can come together and get the law on the ballot to vote for it directly.

It’s time to send a strong, direct message to those who govern us, whether it be agency or elected, that we want genetically engineered foods labeled.

What can we do now?

Spread the word: Tell everyone you know. Especially everyone who lives in California.

Volunteer:  If you live in CA: Sign the Pledge to gather Signatures for this Fall.

Join the Team: Visit the site to see what we want to create and if you see yourself wanting it.

Donate: We are a grassroots movement and need everyone’s support. Initiatives are very expensive. Those who want to see a labeling vote fail have tremendous resources to try and silence us. If you’re not in California, please donate! Even a few dollars will make a difference and getting labeling here will make it happen for the whole country.

Learn more at the links below

2012 Ballot Initiative Campaign Website: 

www.labelgmos.org

www.organicconsumers.org

www.centerforfoodsafety.org

www.responsibletechnology.org

You can also become part of our Facebook page to get the latest details and updates for our Community.     https://www.facebook.com/labelgmos

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/2011/11/monday-mania-1172011-2/

Read more, great Fat Tuesday posts here: http://realfoodforager.com/2011/11/fat-tuesday-november-8-2011/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/11/real-food-wednesday-11092011.html

Read more, great Pennywise Platter Thursday posts here: http://www.thenourishinggourmet.com/2011/11/pennywise-platter-thursday-1110.html

Read more, great Simple Lives Thursday posts here: http://gnowfglins.com/2011/11/09/simple-lives-thursday-69/

Read more, great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-november-11th/

Save