100,000,000 lbs of pesticides are used every single year to “treat” the food that we eat. They affect our brains, hormones and reproductive systems and yet are still fully legal.
There is no sincerer love than the love of food.
George Bernard Shaw
Disgusting right? GOOD. You should be affronted. We can no longer afford to be ignorant about GMOs. Today’s lesson will focus more on photographs because in this instance seeing is believing.
If you’ve heard of GMOs but don’t put much effort into looking further into it, now is the time. It isn’t for some people, it’s for EVERYONE.
Are they really bad for us? The top pics below show the stomachs of non-GMO fed pigs, the second one with mild inflammation.
The bottom two pics show the severity of two pig’s stomachs that were consistently filled with GM foods.
Who is Monsanto?
Monsanto would call this meme a scare tactic; something that liberals have created to make people think there is something wrong with food being genetically modified even though it’s perfectly healthy.
They would be lying: (http://www.responsibletechnology.org/10-Reasons-to-Avoid-GMOs)
This is the legit difference between GMO food and non-GMO food. On the outside it looks like gorgeous super fruit. On the inside, the DNA mash-up has created an entirely different organism:
GMOs aren’t just an American problem. However …
..America doesn’t label our products as GMO. Why? Because millions and millions of dollars have been spent to KEEP us from labeling our products by these companies…
…which produce and sell most of the things you eat on a daily basis. Why do you think they don’t want their foods labeled?
Luckily, we can look for THIS seal on foods honest companies take pride in displaying….
It’s not just snacks and junk food. For instance, DNA from fish that live in cold water are spliced into a tomato seed so that tomatoes can withstand a frost…
Though that sounds genius, there is no telling the effects….
It’s certainly not just tomatoes…
And what GMOs do to animals is even worse….
More than 70% of food in your supermarket is a Genetically Modified Organism. And most of you wish that you knew which ones…
But since they are more powerful than us, the food industry is making it next to impossible. They are even asking the FDA to label GMOs as “natural” so that labels can contain only that word though the product is as far from natural as one could get. This is not only abhorrent but it should be illegal. Only General Mills and Post (so far) will label their products as GMO or remove them entirely. 2 million other products will NOT be labeled. The food industry claims that labeling will increase your food costs by up to $1600 a year for a family of four. It’s just not true. Companies have to re-label and change their packaging all of the time. It would only be moving one label change up on the calendar- which should not raise any food prices at all.
Here’s a way to check your produce stickers for GMO fruits and veggies.
As long as they are truthfully labeled, you will always be able to tell:
Nature is the perfect imperfection of our planet. It is the one place that we used to be able to go out and breathe in our surroundings and feel alive. Now, without asking our opinions the people “in charge” of the food we eat have destroyed the innocence and beauty of our planet’s most prized possessions.
The only way that this will change is if we get up and do something about it. United. Small watch groups and eager celebrities alone will not fix this disaster. Vote to label GMOs and stop buying them as much as you can. Most importantly, pass the info along.
Delicious. Filling. Satisfying. An American staple. Wheat, in all of it’s forms, can be found at every single meal of every single day for some of us. What started as an innocent, versatile and necessary crop centuries ago has grown into a potent and potentially deadly science experiment that we eat more and more of each year. The problem is, the wheat that many of us adults grew up on is a thing of the past. Tall, amber waves of grain have now been dwarfed, deconstructed and transformed into an entirely new plant-monster to accommodate the masses.
What nobody seems to be addressing about the dramatic difference in our food supply from 30 years ago is that there are 90 million more people in this country since then. And not only did our appetites grow exponentially with the population, but the amount of each type of food that we consume has doubled and sometimes tripled PER MEAL. Plates, glasses, serving sizes and stomachs grew at a steady and drastic rate as our gluttonous nature began to renovate the American diet. Wheat consumption is estimated to be 20% of our diet.
On any given Sunday, we can eat a breakfast sandwich (egg, cheese and ham) on an English muffin with a small bowl of cereal (with milk); for lunch we enjoy a club sandwich (turkey, bacon, tomato, lettuce, tomato and mayo) ; and for dinner, perhaps, General Tso’s chicken (breaded and deep fried) with white rice covered in soy sauce. There are at least 5 instances of gluten in that 3 meal scenario- not to mention 8 types of animal product; loads of carbs; starch; ultra high sodium content; saturated fat; and only 1 vegetable (worthless lettuce.) Our bodies were simply not meant to intake all of those totals. Our race was born to eat to live, like many animals. Yet we have taught ourselves to live to eat instead. Our race was also not meant to digest the whole grains of today. If you don’t read one more word of this post, PLEASE watch this video: https://www.youtube.com/watch?v=UbBURnqYVzw
In the 1960’s, farmers had to figure out a way to develop a crop that massively increased its yield per acre to meet the ever-expounding population. (http://www.marksdailyapple.com/the-problems-with-modern-wheat/#axzz2slhnYdxh). They began to grow dwarf wheat: shorter, stronger, less nutritious. Many essential vitamins and minerals were lost or greatly decreased through the genetic modification- which was not only to grow more product faster in a smaller area, but also to keep it growing for longer periods and to introduce more and more pesticides as grain-eating bugs became more and more immune.
Some gluten proteins prominent in newer wheat strains are much more potent and therefore more powerful towards those with Celiac disease. They also greatly increase the gluten sensitive population as people who spent their whole lives eating bread, crackers and cereal suddenly sprout symptoms of the condition.
The major signs of gluten sensitivity are: weight gain (as your hormones attack the “new” poison, causing inflammation and fluid retention); irregular bowels (as the gluten causes irritation of your gut lining); joint pain; skin rash (known as “chicken skin” for the patches of small red bumps); and developing new sensitivities to other common foods (during cross reactivity your body confuses corn, soy or dairy with gluten as they contain similar proteins). If you recognize any of those symptoms regularly, try to isolate them and attach them to a previous meal. Look for functional medicine physicians in your area as your primary doctor may not be keen on making gluten diagnoses.
An episode of Dr. Oz in January stated that as many as 9 out of 10 people now have a gluten sensitivity. That’s not very good for news for bakers and pizza places. Luckily there are now an astounding number of gluten-free products available in restaurants. (http://www.bizjournals.com/dallas/news/2013/07/01/dfw-eateries-join-growing-trend-of.html?page=all). They will never taste or feel the same. And for many they may never satiate the craving- which is a big factor of our rate of consumption.
There are also some new impressive developments in food such as 100% pure brown rice pizza crusts, wraps and pancakes (www.facebook.com/FirstOnlyFoodsLLC), which not only retain all of the health benefits of brown rice but are also naturally gluten-free.
We are finally starting to drown in the consequences of a wheat and gluten epidemic. Another wide misconception that has contributed is that eating whole wheat products is somehow healthy. Wheat bread and pastas still contain gluten and lest you think this doesn’t pertain to you because you have never been diagnosed gluten sensitive then read this: (http://authoritynutrition.com/why-is-bread-bad-for-you/) – the most shocking key point that gluten damages the walls of your digestive tract and can cause brain disorders. Many people go to the doctor or hospital and spend thousands of dollars on testing to find out what might be wrong with them. The doctors don’t generally check for gluten sensitivities because if the patient has never had one then it is not assumed that they might develop one at any time. The amount of children that are diagnosed with ADHD has skyrocketed in the last decade. Though no link has been definite or solid, many studies are linking this drastic increase in ADHD cases to diet: http://www.additudemag.com/adhd/article/9807.html – most specifically gluten and wheat. This stuff is hurting us and we need to take notice.
When we were little and mama sent us to the store to buy a loaf of bread, we just took for granted- as she did- that it was a staple of our diet and certainly not going to change the very climate of childhood brain and social development. “God give us this day our daily bread…” But the bag of Wonder in your bread drawer is not your mama’s loaf. Our brains don’t perceive it to be different because we have a life-long association with it. And also because nobody has ever told us (for sure) that the ingredients and processes have changed and that we should be running the other way.
There also used to be only 4 main types of bread that we could order: white, wheat, rye and pumperknickel. Now, pumperknickel has gone the way of parachute pants and has been replaced by dozens of “healthy” and “heart-healthy” products that still contain gluten, enriched flours and sugars- which turn to fat when they are absorbed. They all still clog our insides and can cause migraines, headaches, mood swings and intestinal distress.
So if you have any symptoms that keep you feeling off kilter with no explanation, then give yourself a gluten break. Have organic oatmeal for breakfast; salads or soups for lunch instead of sandwiches; and skip the dipping bread for dinner. Do that for two weeks and see how much better you might feel. Gluten shows up in a LOT of unexpected places so if you are going to give it a shot, make sure you’re reading those labels. Maybe if enough of us cause a stir then the powers that be will make a change.