What is GMO?

Agricultural Crops That Have a Risk of Being GMO

For consumers, it can be difficult to stay up-to-date on food ingredients that are at-risk of being genetically modified, as the list of at-risk agricultural ingredients is frequently changing. As part of the Non-GMO Project’s commitment to informed consumer choice, we work diligently to maintain an accurate list of risk ingredients. 

Agricultural products are segmented into two groups: 

(1) those that are high-risk of being GMO because they are currently in commercial production, and (2) those that have a monitored risk because suspected or known incidents of contamination have occurred and/or the crops have genetically modified relatives in commercial production with which cross-pollination (and consequently contamination) is possible. For more information on the Non-GMO Project’s testing and verification of risk ingredients and processed foods, please see the Non-GMO Project Standard.

High-Risk Crops (in commercial production; ingredients derived from these must be tested every time prior to use in Non-GMO Project Verified products (as of December 2011):

• Alfalfa (first planting 2011)
• Canola (approx. 90% of U.S. crop)
• Corn (approx. 88% of U.S. crop in 2011)
• Cotton (approx. 90% of U.S. crop in 2011)
• Papaya (most of Hawaiian crop; approximately 988 acres)
• Soy (approx. 94% of U.S. crop in 2011)
• Sugar Beets (approx. 95% of U.S. crop in 2010)
• Zucchini and Yellow Summer Squash (approx. 25,000 acres)

ALSO high-risk: animal products (milk, meat, eggs, honey, etc.) because of contamination in feed.

Monitored Crops (those for which suspected or known incidents of contamination have occurred, and those crops which have genetically modified relatives in commercial production with which cross-pollination is possible; we test regularly to assess risk, and move to “High-Risk” category for ongoing testing if we see contamination):

• Beta vulgaris (e.g., chard, table beets)
• Brassica napa (e.g., rutabaga, Siberian kale)
• Brassica rapa (e.g., bok choy, mizuna, Chinese cabbage, turnip, rapini, tatsoi)
• Curcubita (acorn squash, delicata squash, patty pan)
• Flax
• Rice

Common Ingredients Derived from GMO Risk Crops
Amino Acids, Aspartame, Ascorbic Acid, Sodium Ascorbate, Vitamin C, Citric Acid, Sodium Citrate, Ethanol, Flavorings (“natural” and “artificial”), High-Fructose Corn Syrup, Hydrolyzed Vegetable Protein, Lactic Acid, Maltodextrins, Molasses, Monosodium Glutamate, Sucrose, Textured Vegetable Protein (TVP), Xanthan Gum, Vitamins, Yeast Products.

You may also be wondering about…

• Tomatoes: In 1994, genetically modified Flavr Savr tomatoes became the first commercially produced GMOs. They were brought out of production just a few years later, in 1997, due to problems with flavor and ability to hold up in shipping. There are no genetically engineered tomatoes in commercial production, and tomatoes are considered “low-risk” by the Non-GMO Project Standard.
• Potatoes: Genetically modified NewLeaf potatoes were introduced by Monsanto in 1996. Due to consumer rejection  several fast-food chains and chip makers, the product was never successful and was discontinued in the spring of 2001. There are no genetically engineered potatoes in commercial production, and potatoes are considered “low-risk” by the Non-GMO Project Standard.
• Wheat: There is not currently, nor has there ever been, any genetically engineered wheat on the market. Of all “low-risk” crops, this is the one most commonly (and incorrectly) assumed to be GMO. It is a key commodity crop, and the biotech industry is pushing hard to bring GMO varieties to market. The Non-GMO Project closely watches all development on this front.
• Salmon: A company called AquaBounty is currently petitioning the FDA to approve its genetically engineered variety of salmon, which has met with fierce consumer resistance. Find out more here.
  
• Pigs: A genetically engineered variety of pig, called Enviropig has been developed by scientists at the University of Guelph. A February 2010 statement issued by the University of Guelph contained the following information: ”Applications to other federal agencies to assess the safety of Enviropigs for human food and animal feed were currently under review both in the U.S. and Canada and there is no set date when or if these reviews will conclude.”

GMO Facts

What are GMOs?
GMOs, or “genetically modified organisms,” are plants or animals created through the gene splicing techniques of biotechnology (also called genetic engineering, or GE). This experimental technology merges DNA from different species, creating unstable combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional crossbreeding.

Virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit.

Meanwhile, a growing body of evidence connects GMOs with health problems, environmental damage and violation of farmers’ and consumers’ rights.

Are GMOs safe?
Most developed nations do not consider GMOs to be safe. In nearly 50 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale. Increasingly, Americans are taking matters into their own hands and choosing to opt out of the GMO experiment.

Are GMOs labeled?
Unfortunately, even though polls consistently show that a significant majority of Americans want to know if the food they’re purchasing contains GMOs, the powerful biotech lobby has succeeded in keeping this information from the public. In the absence of mandatory labeling, the Non-GMO Project was created to give consumers the informed choice they deserve.

Where does the Non-GMO Project come in?
The Non-GMO Project is a non-profit organization with a mission of protecting the non-GMO food supply and giving consumers an informed choice. We offer North America’s ONLY third party verification for products produced according to rigorous best practices for GMO avoidance (for more info, click here). Our strategy is to empower consumers to make change through the marketplace. If people stop buying GMOs, companies will stop using them and farmers will stop growing them.

Do Americans want non-GMO foods and supplements?
Polls consistently show that a significant majority of North Americans would like to be able to tell if the food they’re purchasing contains GMOs (a 2008 CBS News Poll found that 87% of consumers wanted GMOs labeled). And, according to a recent CBS/New York Times poll, 53% of consumers said they would not buy food that has been genetically modified. The Non-GMO Project’s seal for verified products will, for the first time, give the public an opportunity to make an informed choice when it comes to GMOs.

How common are GMOs?
In the U.S., GMOs are in as much as 80% of conventional processed food. Click here for a current list of GMO risk crops.

What are the impacts of GMOs on the environment?
Over 80% of all GMOs grown worldwide are engineered for herbicide tolerance. As a result, use of toxic herbicides like Roundup has increased 1S times since GMOs were introduced. GMO crops are also responsible for the emergence of “super weeds” and “super bugs:’ which can only be killed with ever more toxic poisons like 2,4-D (a major ingredient in Agent Orange). GMOs are a direct extension of chemical agriculture, and are developed and sold by the world’s biggest chemical companies. The long-term impacts of GMOs are unknown, and once released into the environment these novel organisms cannot be recalled.

How do GMOs affect farmers?
Because GMOs are novel life forms, biotechnology companies have been able to obtain patents with which to restrict their use. As a result, the companies that make GMOs now have the power to sue farmers whose fields are contaminated with GMOs, even when it is the result of inevitable drift from neighboring fields. GMOs therefore pose a serious threat to farmer sovereignty and to the national food security of any country where they are grown, including the United States.

How can I avoid GMOs?
Choose food and products that are Non-GMO Project Verified!

Click here to see a complete list.

GMO

What You Should Know About GMO’s
February 3, 2012
Hosted by Jill Buck

 Are genetically modified seeds and crops safe for human consumption? Are they already in our food supply? Should genetically modified food be labeled as such, so consumers can decide for themselves if they wish to purchase it? 

Go Green Radio interviewed Megan Westgate, Executive Director of the Non GMO Project (www.nongmoproject.org). Megan discussed GMO’s from the perspective of consumers, farmers, and the future of our global food supply.  It's a great interview to listen to. Click Here to visit the site and listen to the Interview

I'm very passionate about safe foods, and knowing what I'm eating.  We all need to make the personal choice about what we eat and don't eat...but key in knowledge!  Too many people have a mind frame of ignorance is bliss...but I find this a very dangerous state of mind.  Make educated decisions, especially when it comes to your health and the health of your loved ones.

Dark Chocolate

Cocoa from dark chocolate lowers risk from colon cancer

 Colon cancer is the third leading cause of cancer deaths annually, a statistic that remains constant despite increased awareness of the deadly disease. Researchers from the Science and Technology Institute of Food and Nutrition in Spain have published the result of a study in the journal Molecular Nutrition & Food Research detailing the potent anti-carcinogenic effect of the natural chocolate compound, cocoa. Scientists determined for the first time that regular consumption of cocoa negates the inflammatory effect of digestive oxidative stress that results in intestinal complaints and is a precursor to the genesis of colon cancer. Cocoa is now considered a superfood as it has been shown to improve blood lipids and help prevent cardiovascular disease in past research. The result of this current study demonstrates that a daily dose of the compound can help prevent colon cancer progression.

Researchers studied rats that had been fed a cocoa-rich diet consisting of twelve percent cocoa, as compared to a control group that received the same diet with the chocolate compound enrichment. Both groups were exposed to a chemical known to induce colon cancer. Animals such as mice and rats have been used for decades to conduct this type of research because they exhibit a similar line of carcinogenesis that is comparable to humans.

Cocoa polyphenols from dark chocolate significantly lower colon cancer risk

The study leader, Dr. Maria Angeles Martin Arribas noted "Being exposed to different poisons in the diet like toxins, mutagens and pro-carcinogens, the intestinal mucus is very susceptible to pathologies...foods like cocoa, which is rich in polyphenols, seems to play an important role in protecting against disease." After a period of eight weeks, the scientists were able to confirm the protective effect of cocoa polyphenols in protecting against this insidious form of digestive cancer.

The study results showed a marked decrease in the number of pre-malignant neoplastic crypts in the lining of the colon in the cocoa-treated group as compared to the control animals. Further, the researchers found a rise in antioxidant defenses in the supplemented rats and a decrease in oxidative stress biomarkers that are known to be protective against chemical exposure and the prevention of colorectal cancer.

The team concluded that the protective effect of the bioactive compounds in cocoa stopped cell-signaling pathways that typically promote cell proliferation and lead to tumor development. The treated animals also exhibited a much higher degree of apoptosis, or normal programmed cell death of potentially cancerous tissues. It is important to note that milk chocolate is not a good source of cocoa due to its low concentration of the polyphenol and high sugar content, known to promote cancer. Choose a dark chocolate with a minimum 70 percent cocoa content to significantly lower the risk associated with colorectal cancer.

Some wonderful ways to incorporate the health benefits of cocoa into your every day life include making your own hot cocoa (for a cold weather treat), using healthy sweetener substitutes, such as palm sugar instead of refined sugar, or making your own raw chocolate, using dates to sweeten it.  Those 2 are my favorite ways to get my chocolate in!  If I'm craving a melt-in-your-mouth chocolate bar I look to get 80% cacao or higher chocolate bars, usually organic too, because I'm now used to the high cocoa content and those usually don't contain soy lecithin, but anything over 70% cocoa is a great choice over milk chocolate for health benefits.

Corn and Soy products

Did you know? Nearly all corn and soy products purchased at grocery stores are genetically modified and may place your health at risk

More than 90 percent of all soybeans grown in the United States are genetically modified (GM) for herbicide resistance and are consequently sprayed with massive quantities of those toxic chemicals. Fully 85 percent of all corn grown in the country is also genetically engineered, either for herbicide resistance or to produce pesticides within its tissues. Since farmers sell their corn and soy to large distributors who mix the product together for processing, this essentially means that 100 percent of non-organic corn and soy products on the US market are GM.

And since soy and corn derivatives are so ubiquitous in packaged food, the Grocery Manufacturers of America has estimated that as much as 80 percent of processed food on US shelves contains GM ingredients. This includes breakfast cereals and other products labeled "natural" or "all natural." (http://www.naturalnews.com/033838_breakfast_cereals_GMOs.html)

GM crops are simply unsafe. They expose people to novel and potentially dangerous allergens and to higher levels of pesticides. Animals grazing on GM crops have died from ruptured internal organs. Yet this is the type of food making up 80 percent of packaged food today, and the only way to avoid it is to buy organic food or grow your own.

Tip: Foods labeled USDA Organic do not contain any substantial level of genetically engineered ingredients, but due to cross-contamination of crops, even organic products almost always contain trace levels of GMOs.

Source: 25 Amazing Facts About Food, authored by Mike Adams and David Guiterrez. This report reveals surprising things about where your food comes from and what's really in it! Download the full report (FREE) by clicking here. Inside, you'll learn 24 more amazing but true facts about foods, beverages and food ingredients. Instant download of the complete PDF. All 25 facts are documented and true.

Yerba Mate

Yerba mate tea kills colon cancer cells

A recent scientific study found that yerba mate tea induces death in human colon cancer cells. Scientists discovered that in vitro cancer cells died when exposed to the bioactive compounds present in one cup of the beverage long valued for its medicinal properties by South American traditional healers.

Caffeine compounds cause cell death

University of Illinois associate professor of food chemical and toxicology Elvira de Mejia stated "The caffeine derivatives in mate tea not only induced death in human colon cancer cells, they also reduced important markers of inflammation." Mejia observed that this is important since inflammation can lead to cancer progression. Her study was published in Molecular Nutrition & Food Research in latter part of 2011.

In the in vitro study, de Mejia and former graduate student Sirima Puangpraphant first isolated, and purified, then treated human colon cancer cells with caffeoylquinic acid (CQA) derivatives from mate tea. As the scientists increased the CQA concentration, cancer cells died. "Put simply, the cancer cell self-destructs because its DNA has been damaged," de Mejia said.

Inducing apoptosis, or cell death, is one of the tactics medical researchers have been trying to create through pharmaceutical anti-cancer drugs. However research has also discovered that natural medicines also possess this capability. The new University of Illinois study now demonstrates that yerba mate is one of those substances with this cancer-fighting power.

Yerba mate stops inflammation

The study suggests that the mate tea compounds not only have potential as anti-cancer agents but may also be effective against other diseases associated with inflammation. However, since the colon and its microflora play a major role in the absorption and metabolism of caffeine-related compounds, the anti-inflammatory and anti-cancer effects of mate tea may be most potent against bowel cancer. "We believe there's ample evidence to support drinking mate tea for its bioactive benefits, especially if you have reason to be concerned about colon cancer," de Mejia noted.

The scientists will also soon publish the results of a further study on yerba mate and colon cancer. The new study compares the development of colon cancer in rats that drank only mate tea against a control group that drank only water.

Wheat Grass

Scientists prove the healing effects of wheat grass juice and wheat grass extract

Wheat grass is composed of the young shoots of wheat before stalks form a head with grain. It contains no wheat gluten, and is considered by many natural health professionals to possess healing properties. Wheat grass is, by composition, a superfood. This is due to wheat grass's heavy concentration of chlorophyll, vitamins, minerals, and enzymes. Wheat grass is usually consumed either as wheat grass powder or juice. It can be taken orally, or as an effective enema implant for detoxification. Clinical studies have confirmed that wheat grass juice and wheat grass extract do have healing properties. Wheat grass juice has been used clinically to treat ulcerative colitis, aid breast cancer patients undergoing chemotherapy, and act as a potent antioxidant.

Wheat grass juice has been clinically proven to heal ulcerative colitis and offers hope to breast cancer patients undergoing chemotherapy

While natural health advocates have been lauding the healing properties of wheat grass for over sixty years, it is only fairly recently that a randomized, double-blind, placebo-controlled clinical study has been done to scientifically "prove" the effectiveness of wheat grass juice. The April 2002 issue of Scandinavian Journal of Gastroenterology reports that patients who were clinically diagnosed with active distal ulcerative colitis were given either 100cc wheat grass juice or a placebo for a month. Participants kept a diary, while clinicians examined the patients for any changes. Of the patients who fully completed the study, all of them showed a significant reduction in disease activity. Researchers surmised that this was due to the antioxidant properties contained in wheat grass juice.

Breast cancer patients undergoing chemotherapy were given wheat grass juice to observe if wheat grass juice might inhibit myelotoxicity. Myelotoxicity is bone marrow suppression, where the cells which are responsible for immunity, blood clotting, and delivering oxygen are decreased. Myelotoxicity is life-threatening. The breast cancer patients were divided into intervention and control groups. The intervention group received 60cc wheat grass juice daily, while the control group did not. A full 50% of the control group was not able to complete the study due to "censoring events." Only 16.67% of the wheat grass juice group was not able to complete the study. While the control group patients were "censored" largely due to white blood cell counts, the wheat grass juice patients were "censored" due to an increase in nausea. These results were enough for the researchers to suggest that wheat grass juice may be able to reduce myelotoxicity, even during chemotherapy.

Wheat grass extract absorbs free radicals and inhibits fat cells in rats

A second clinical study confirms the antioxidant properties contained in wheat grass extracts. The capacity to absorb free radicals (ORAC) was observed, using both aqueous (water-based) and ethanol (alcohol-based) extracts. The most potent wheat grass extracts were those which were 1) alcohol-based, 2) the wheat grass had grown for fifteen days before harvesting, and 3) the wheat grass had grown in soil with nutrients. Not only did this type of wheat grass extract have impressive antioxidant properties, it also significantly reduced fat (lipid) cells in rat liver mitochondria. The ORAC value for both alcohol and water-based wheat grass extract was found to be higher than that of many other vegetables or extracts

About Raw food

Health Basics: What is dead food, and how much are you eating daily?

You can eat food that is organic every day, but if most of it is cooked on high heat then it is void of nutrition. Just about everyone has heard of the benefits of eating raw "live" food, but what ratio of your total food intake is actually raw (or not heated over 120 degrees)? When you add up everything you put in your mouth, from baked, boiled, broiled, and fried, you may find you're eating a majority of "dead food." If you have a "cooked food" profile above 70%, you need to flip that ratio and become at least 70% raw, and it may take awhile to adjust.

Cooking food chemically changes additives into acid-forming toxins, free radicals and poisons that make you lethargic, depressed, tired, inflamed, achy, weak, sick and in need of relief from a general numb feeling that keeps you performing at your best. Baking, boiling, broiling and frying, destroys essential nutrients. Vitamins, minerals, anti-oxidants, probiotics and enzymes are the foundation of good health. (http://www.rawfoodlife.com/)

Flash frying is a good compromise if you're missing that "heat" in the kitchen. Also, try heating soups, stews, and casseroles at 120 degrees or lower. This will retain many more of the nutrients your body needs. Use avocado to substitute for deli meats, you won't even notice the difference after a few sandwiches. Say goodbye to nitrates, hormones, antibiotics and MSG in meats. Make sprouted grain sandwiches with fresh spinach and some olive oil, and always avoid the cooked, processed wheat bread, white bread and buns.

Dispelling the protein myth and more

Most "raw foodists" are not as extreme as they are often labeled, and they usually consume about 75% organic, uncooked, unprocessed foods and live spring water. If you want to morph yourself into this highly beneficial and intelligent regimen, the best way to begin is to only shop around the edges of a store, where there are fresh fruits and vegetables, especially greens like kale, lettuce, parsley and cilantro.

Remember, your body is like an alkaline battery, running on the electrons. Cooking and processing food eliminates these electrons, the exact source of energy your body requires to perform at top notch. Too much acid causing food (more than 30% daily) makes your body break down and decay. Alcohol, prescription drugs, meat, dairy, starch foods, cooked food, salt, and sugar all produce acid. (http://www.alissacohen.com/)

In other words, just as fish needs certain pH levels in water to flourish, if the pH of your blood becomes more acidic than alkaline, it quickly reduces the oxygen levels in your blood, so you simply lose energy, immunity, and brain power!

Let's dispel the three most common myths about eating raw:

• Raw food doesn't deliver enough protein. Wrong! Fresh vegetables deliver amino acids, your direct link to protein. Meat and eggs are only the "middle man" that requires too much energy to digest.

• Eating raw is too expensive. Wrong. Many local farmers markets and co-ops have amazing prices, especially if you watch out for what's in season for your region. Find the closest ones to you and go visit or take advantage of fresh local food, even in the winter.

• Raw food takes too long to prepare (not convenient). Wrong again. Organic vegetables and fruits are more accessible than ever, and so are simple recipes for making it tasty every time.

Put the following on your next list: Green leafy vegetables, wild dandelion, fresh herbs, garlic, basil, sprouts, sea veggies, and don't forget avocado for your chocolate mousse! The best part is that these alkalizing foods are all around you, just like the junk food, so there's really no excuse. Make sure you're prepared for each meal, so when you get hungry, you always choose the right balance of alkalizing foods and drinks (http://www.youtube.com/watch?v=ae-dlHOmwk4).