Wonder why sweet corn no longer tastes…sweet, or for that matter…like corn? I could say the same thing about…farmed shrimp. But that’s a whole other kettle of fish…farmed vs. wild.
Only recently have my taste buds been questioning the corn I’ve been buying, specifically canned and frozen. Fresh ears of corn have not yet given me pause to wonder. Emphasis on…YET.
There’s a Washington State vote on the horizon, I-522, to do with genetically engineered foods. I’ve read enough to know that messing with food made by Mother Nature is not good for my health. In fact, eating stuff created in corporate laboratories probably contributed to my digestive system being out of whack for some time. Thankfully I’m back on track with the help of a naturopath, and literature I’ve read on the subject.
According to local nutrition educator Nick Rose, genetically engineered foods are not more nutritious as is being touted. Instead they’re ” ‘stacked with foreign DNA so they will either produce pesticides or withstand herbicides or both, such as Monsanto’s new ‘double-stacked’ sweet corn.”
Rose goes on to speak of his concern about salmon…”the very first GE animal for human consumption, genetic engineering has produced a food offering less nutrition than the original food it is replacing.”
Salmon, easily the most iconic food celebrated here in the Northwest, will very likely soon become the first ever GE animal food for human consumption. And the company that produced it admits their GE salmon is less nutritious.
What’s the unique nutritional benefit from salmon? Omega-3 fatty acids that supports brain health, helps manage inflammation, and is found in very few foods.
So, why would anyone want to put eel-like genes into salmon, knowing the end result would be a less nutritious food? To make the fish grow faster. GE salmon reach their market weight in about half the amount of time it takes today’s salmon to be ready for market. As a result of this super-growth, the GE salmon contain higher levels of the growth hormone IGF-1, a known carcinogen.
To summarize, the biotech industry has created a new “food” to replace one of the healthiest foods on the planet, except that the new and “enhanced” GE salmon will offer fewer heart-healthy omega 3s, and more cancer-promoting IGF-1 growth hormones. Oh, and did I mention that consumers won’t be able to tell whether the salmon they are buying at the store is genetically engineered? That is, unless…
This November, Washington voters have a chance to tell the food industry that they would like to know whether or not their foods are genetically engineered. Voting “YES” on intiative 522 will require foods produced with genetic engineering to be labeled in Washington state, making it much easier for everyone to make an informed choice when shopping at the grocery store.
GMO labeling is important to eaters around the planet for a wide variety of reasons, and 64 countries around the world already label foods produced with genetic engineering. Do you want to avoid GMOs in your breakfast cereal, lunch box and salmon dinner? Then vote YES on 522!
Needless to say I intend to vote YES to labeling genetically engineered foods.
I understand that the practice of speeding up nature’s growth cycle may have been in response to feeding the planet’s hungry. Unfortunately success seems to have caused the industry to run amok. It’s as though a new magic trick has been discovered and all manner of magicians want in on the act. The fact that there are health risks seems of no consequence. After all, we never think preventative until we’re in the iron grip of some dastardly disease like cancer or Alzheimer’s or diabetes.
Why is it that mankind is always “behind the eight ball?” Is it because we think we can always dig ourselves out of the hole we dive into? Or is it because we’re just…plain stupid???
I don’t know if you live where foods have to be identified as having been genetically engineered. If you do, count yourself lucky; if you don’t…start reading labels…and everything else you can lay your hands on to do with genetically engineered foods. After all it’s your life…and those of your loved ones…that’s at stake! Even a capitalist society should allow for…freedom of choice.
Yes, we all need to eat. But need it be at the expense of…
A great co-op opened up near me, and I am so excited to be able to go there instead of to the regular natural food store, which has a lot of things that are packaged fancy but are not organic. I actually feel better eating organic food, part of it might be that it’s more expensive so I savor every bite 🙂 but even still, it does feel more nourishing! Tomatoes should be red all the way through, not just on the outside 🙂
It’s taken me awhile to get on board with eating organic. The expense had something to do with it…and the fact that youth was on my side…until now. With older age comes a whole host of issues, digestive for me. Also, I’ve been reading a lot more diet and health literature. Long story short…I buy organic whenever I’m able. Items I like which aren’t available in organic, well…I still buy them. I don’t stress that everything isn’t organic. Even stress is bad for one’s health. BTW…how can you tell if a tomato is red all the way through without cutting it open? Would love to know. Same for fruits…
I can never tell ahead of time if they are red all the way through- but I notice that when I have some from a garden or organic, they tend to be red. Maybe I have just been lucky. Buying non organic strawberries and tomatoes both usually leave me sad about the whiteness in the center even with a very red exterior. I would imagine a tomato in a real garden wouldn’t look red and ripe if it wasn’t honestly so. 🙂 I agree about stress.
I usually buy tomatoes on the vine. Usually they’re more expensive, but they’re suppose to still be ripening until snapped from the vine. Otherwise, I buy the small tomatoes…grapes or cherry. Strawberries are trickier, I think. I have no clue about them, except if they’re sweet or not. One could make a full-time job out of picking and choosing all the right foods. Sigh…