FYI: ID NON-TOXs, NON-GMOs

Alternet
Published on Alternet (http://www.alternet.org)
New Way to Identify Pesticide-Free, Non-GMO Food
By Radha McLean [1] / EcoWatch [2]
March 20, 2015
FOOD NOT BOMBS!
Eco-conscious shoppers now have an alternative to organic food [3] that has been certified [4] by the U.S. Department of Agriculture as Certified Naturally Grown [5] (CNG). The equally pesticide-free method of farming is being used by a growing number of small farmers who cannot afford the expense of getting an organic certification from the USDA.

Naturally grown produce, considered to be the grassroots alternative to certified organic agriculture, requires a national certification by the CNG. The CNG conducts rigorous oversight to assure that all food labeled Certified Naturally Grown is grown without the use of synthetic chemicals or GMOs [6].  (Read Full Article)

Natural Mosquito Bite Relief

ENVIRONS_BUG-RXS

NEWS: FDA OK’S GMO APPLES & POTATOES

BREAKING NEWS: Following USDA approval, FDA rubberstamps GMO apples and potatoes. The U.S.

FOODS_GMO-EATS

Food and Drug Administration has approved genetically engineered Granny Smith and Golden Delicious apples by Okanagan Specialty Fruits and six varieties of potatoes, including Ranger Russet, Russet Burbank and Atlantic potatoes, by J. R. Simplot Company, based on voluntary safety and nutritional summary assessments by the companies. “It is a company’s continuing responsibility to ensure that food it markets is safe…” says the FDA.

NOT NEEDED. NOT WANTED. NOT PROVEN SAFE. BOYCOTT GMO APPLES & POTATOES. Which grocery store do you shop at? Tell them to reject GMO apples and potatoes.

READ: http://www.fda.gov/…/Newsr…/PressAnnouncements/ucm439121.htm

‪#‎FDAapprovesGMOApplesAndPotatoes‬ ‪#‎OkanaganSpecialtyFruits‬ ‪#‎ArcticApples‬ ‪#‎GrannySmith‬ ‪#‎GoldenDelicious‬ ‪#‎apples‬ ‪#‎JRSimplot‬ ‪#‎InnatePotatoes‬ ‪#‎RangerRusset‬ ‪#‎RussetBurbank‬ ‪#‎Atlantic‬ ‪#‎potatoes‬ ‪#‎FDA‬ ‪#‎boycottgmoapples‬ ‪#‎boycottgmopotatoes‬ ‪#‎boycottgmos‬ ‪#‎labelgmos‬ ‪#‎gmofreecanada‬ ‪#‎gmofreeusa‬

KELLOGG’S FROOT LOOPS & GMOS

KELLOGG’S FROOT LOOPS

Kellogg’s Froot Loops Tests Positive For GMOs and Weedkiller

  In 2013, GMO Free USA sent a sample of Froot Loops to a certified lab to test for the presence of GMO material. The quantitative PCR test verified, by DNA analysis, that 100% of the corn in the Froot Loops was GMO, containing DNA sequences known to be present in insecticide producing Bt and Roundup Ready corn.  The soy contained DNA sequences known to be present in Roundup Ready GMO soy. This year we plan to continue testing for the presence of GMOs in various food products and now we have expanded our testing to include glyphosate. GMO Free USA plans to further expand testing to include 2,4-D, dicamba, atrazine, and neonicotinoid insecticides.

The corn in Froot Loops produces insecticides from inside every cell of the plant that can’t be washed off and is regulated by the EPA. The FDA, EPA, and USDA allowed the insecticidal GMO corn discovered in Froot Loops to be commercialized without ever conducting human safety tests.

An in-vitro study found that the insecticides in this corn may be toxic to human cells (1). Feeding studies conducted on mammals found adverse effects, including immune system disturbances (2), blood biochemistry disturbances (3), male reproductive organ damage (4), disturbances in the functioning of the digestive system (4) and signs of organ toxicity (4)(5)(6). Industry claims that these insecticidal proteins are broken down in the digestive tract, yet a study found the proteins circulating in the blood of pregnant and non-pregnant women and the blood supply to fetuses (7).

Glyphosate is the active chemical ingredient in Roundup herbicide as well as many other name brand glyphosate-based herbicides. These herbicides are the most widely used in the world and their use has increased exponentially with the introduction of GM crops. In response to agrichemical industry requests, the EPA has increased the allowable tolerance levels of glyphosate residues in crops without any scientific basis. And so, we sent Froot Loops cereal back to the lab to test for glyphosate.

The glyphosate residue test was conducted by an accredited lab using the Specific LC/MS/MS testing method with a minimum detectable level of 0.02 ppm. The test documented the presence of glyphosate in Froot Loops at a level of 0.12 ppm, or 0.12 mg/kg. This gives significant reason for concern.

“We are deeply concerned about the health risks of genetically engineered foods and the associated insecticides and herbicides, especially their effect on the bodies of growing children. Children eat more food per pound of body weight than the average adult. As a result, pound for pound, they have substantially heavier exposures than adults to any toxins that are present in food, water or air. Children are undergoing rapid growth and development and their delicate developmental processes are easily disrupted. We must keep them safe,” said Alexandra Zissu, Editorial Director of Healthy Child Healthy World. (READ FULL ARTICLE)

Recipe: Oven Baked Zucchini Chips

Oven Baked Zucchini Chips

htttp://www.skinnyms.com/oven-baked-zucchini-chips/

by Skinny Ms.

FOODS_ZUCCHINI- CHIPS
Why hit the vending machine when you can have a yummy superfood snack, like Oven Baked Zucchini Chips? Zucchini is one of our vegetable favorites. With the perfect combination of seasonings, this recipe turns a mild-flavored vegetable into a tasty, crunchy treat. Skip the processed bag of chips, and replace it with these fantastic Oven Baked Zucchini Chips. They’re only 99 calories per serving!

Oven Baked Zucchini Chips

Ingredients

1 (large) zucchini, cut into 1/8″ – 1/4″ slices
1/3 cup whole grain breadcrumbs, optional Panko (homemade breadcrumb recipe)
1/4 cup finely grated parmesan cheese, reduced fat
1/4 teaspoon black pepper
Kosher or sea salt to taste
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 tablespoons low-fat milk

Directions

Preheat oven to 425 degrees.

Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.

Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray. We use Cassio Oil Spray Pump. Or, place zucchini on a wire rack sprayed with non-stick cooking spray.

If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.

NOTE: Zucchini Chips will continue to get crispier while cooling.

NOTE: For gluten free chips, use gluten-free bread crumbs.

Yields: 4 servings | Calories: 99 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Previous Points: 2 | Points Plus: 2 | Cholesterol: 13 | Carbohydrates: 12 g | Sodium: 241 mg | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 6 g |
3.0
http://skinnyms.com/oven-baked-zucchini-chips/
Copyright 2012 Skinny Ms. ® All rights reserved.

Yogurt Linked to Lower Blood Pressure

Yogurt Linked to Lower Blood Pressure
By Crystal Phend, Senior Staff Writer, MedPage Today | Medically Reviewed by Zalman S. Agus, MD and Dorothy Caputo MA
FOODS_YOGURT
WEDNESDAY, Sept. 19, 2012 (MedPage Today) — Yogurt may help prevent hypertension as part of a healthy diet, an observational study suggested.

People who ate at least the equivalent of one serving every three days were 31 percent less likely to develop high blood pressure than those who ate no yogurt at all, Huifen Wang, PhD, of Tufts University in Boston, and colleagues found.

An even stronger effect was seen among individuals who were not taking antihypertensive drugs, according to their analysis of the Framingham Heart Study Offspring Cohort reported at the American Heart Association’s High Blood Pressure Research meeting in Washington, D.C.

“Yogurt is a nutrient-dense, low-fat dairy product,” the group noted. “Higher yogurt intake, as part of a healthy diet pattern, may be beneficial for blood pressure control and hypertension prevention.”

That finding reinforces the known role of low-fat dairy products in reducing blood pressure, Rachel Johnson, PhD, RD, chair of the AHA nutrition committee, commented in an interview with MedPage Today.

The association supports the DASH diet recommendation of two to three servings of low-fat dairy per day.

“I would encourage my patients to choose fat-free or low-fat yogurt and to watch the amount of added sugars that are in the yogurt to keep the calories down,” Johnson said. ”

However, “when we talk about adding heart healthy foods we always want to think about what will they replace in the diet, not necessarily adding them on top of your existing diet in order to maintain a healthy weight,” she cautioned.

Wang’s group studied 2,197 adults in the offspring cohort of the Framingham Heart Study who did not have high blood pressure at baseline. Participants answered dietary questions and were followed for blood pressure along with other measures in the longitudinal study.

On the baseline food-frequency questionnaire, 44 percent of the participants reported that they ate yogurt at least once a month.

During the 14 years of follow-up, blood pressures rose and 913 of the participants developed hypertension.

Yogurt intake rose too, and those with high intake — more than 2 percent of their daily calories from yogurt — were less likely to develop hypertension.

The odds ratio of incident hypertension was 0.69 compared with individuals who didn’t eat yogurt, with a significant 95 percent confidence interval of 0.54 to 0.87 after adjustment for demographic and lifestyle factors and cholesterol-lowering medication use.

Systolic blood pressure rose less in the high-consumption group as well — by 0.19 mmHg less than among nonconsumers. Diastolic pressures didn’t correlate with yogurt consumption.

“On a population-wide basis a small lowering can have a large impact, although on an individual basis that may seem small,” said Johnson, a professor of nutrition and medicine at the of the University of Vermont in Burlington.

That link with systolic change actually strengthened when excluding individuals on antihypertensive medication at follow-up.

Adjustment for BMI and change in BMI didn’t eliminate the significance of any of the findings.

Although the study adjusted for many of the potentially confounding factors, this type of correlational study can never entirely eliminate the possibility of additional unmeasured confounding if people who consume more yogurt have a more heart-healthy lifestyle, Johnson noted.

Also, the high-consuming group wasn’t averaging more than half to a third of a serving of yogurt per day.

“What we want to look for is if there is a stepwise lowering of blood pressure with higher intake,” she pointed out, although “this could be just part of total dairy intake.”

Source: Yogurt Linked to Lower Blood Pressure

Recall: SolarWorld Solar Systems!

Over 1.3 Million SolarWorld Solar Systems Recalled – Electrocution and Fire Hazard

RECALL_SOLAR-UNIT

by The CPSC

SolarWorld Solar Systems recalled a large number of their solar panels. The panels were installed with bare-copper grounding lugs and those can corrode, which could result in a faulty ground circuit, posing an electric shock, electrocution or fire hazard.

About 1.3 million solar panels in the U.S. and 210,000 in Canada were recalled. SolarWorld has received one report of corrosion related to the bare copper lugs, but no injuries have been reported yet.

It is possible to identify from the ground whether a tin-coated lug (silver) or a bare-copper lug (brown) has been used on their solar panels. Those who are able to identify the improper lugs should contact SolarWorld for replacement. If it is indeterminable which grounding lugs were used, consumers should contact SolarWorld to have an authorized SolarWorld agent inspect the installation and replace the lugs with tin-coated grounding lugs or equally safe alternative remedy at no cost to consumers. SolarWorld is requesting that distributors and others remove SolarWorld’s installation instructions dated before June 2014 from their websites or other commercial information sources.

The recall involves SolarWorld solar systems installed with bare-copper grounding lugs installed after June 1, 2010. These solar systems use energy from the sun to generate electricity within a system circuit. The installation instructions for SolarWorld solar systems sold after June 1, 2010 called for the use of GBL-4DB lugs for grounding. SolarWorld has revised these installation instructions to explicitly call for tin-coated lugs, specifically Ilsco part number GBL-4DBT. “T” is for tin-coated and indicated by the silver color of the lug. These were purchased from SolarWorld installers and distributors, or other distribution companies, from about June 2011 to June 2014 for approximately $1,000 to $10,000, depending on system size.

SolarWorld Americas, of Camarillo, California, a subsidiary of SolarWorld AG, of Bonn, Germany.
Contact SolarWorld toll-free at (877) 360-1787 from 9 a.m. to 6 p.m. PT Monday through Friday or online at www.solarworld-usa.com and click on the “Product Safety” tab for more information.

About 

The U.S. Consumer Product Safety Commission (CPSC) shares product recall information with the public through various channels, including news outlets like US Recall News.

Calories Not Chemicals

FOODS_CHEM-COUNT

The Looming Olive Oil Apocalypse

Alternet
Published on Alternet (http://www.alternet.org)

FOODS_OLIVE_OIL3
Mother Jones [1] / By Tom Philpott [2]

December 2, 2014  |

The world’s most celebrated olive oil comes from sun-drenched groves of Italy. But Italy is also a hotbed of olive oil subterfuge, counterfeit, and adulteration—and has been since Roman times, as Tom Muellar showed in an eye-opening 2007 New Yorker piece [3] (which grew into a book called Extra Virginity: The Sublime and Scandalous World of Olive Oil [4].)  Next year, getting real olive oil from Italy is going to be even harder than usual. Here’s the LA Times’Russ Parsons:

As a result of what the Italian newspaper La Repubblica is calling “The Black Year of Italian Olive Oil,” the olive harvest through much of Italy has been devastated—down 35% from last year.

The reason is a kind of perfect storm (so to speak) of rotten weather through the nation:

When the trees were turning flowers to fruit in the spring, freezing weather suddenly turned scorching, causing the trees to drop olives. Summer was hot and humid, leading to all sorts of problems. Then in mid-September, there was a major hail storm, knocking much of the fruit that remained onto the ground.

Other major olive oil-producing nations suffered similar calamities; Parsons reports that in Spain and Mediterranean neighbors, production is also “forecast to be far below last year’s.” And California, that big chunk of Mediterranean-like climate on our west coast, where excellent olive oil is produced? Parsons says the epochal drought is pinching production, and he quotes Muellar to the effect that “frankly, I hear about a lot of games being played there too, with labels and quality alike.” Sigh.

I find all of this distressing. I came of age as a cook in an era of olive oil hegemony. I treat it like the oil that powers my car, as something to be relied on casually, as if it appeared by magic from nowhere. (Nearly all my Tom’s Kitchen columns feature it.)

Once a staple of Mediterranean polyculture—farms and households would feature olive trees in mixed groves along with a multitude of other crops—olive oil production has long since industrialized. Here is The Ecologist [5] from 2008:

Industrial olive farms grow their olive trees, planted at high densities, in massive irrigated orchards on lowland plains. The olives are harvested by machines that clamp around the tree’s trunk and shake it until the olives fall to the ground. Oil is then extracted by industrial-scale centrifuge, often at high temperatures. In contrast, small, traditional farms are often ancient, their trees typically planted on upland terraces. The farmers manage their groves with few or no agrochemicals, less water and less machinery. Olives are picked off the ground by hand and the oil extracted by grinding the olives in a millstone and press. Demand for cheap, mass-produced oil is making it a struggle for the smaller, traditional farms to be economically viable, however.
….
Intensive olive farming is a major cause of one of the biggest environmental problems affecting the EU: widespread soil erosion and desertification in Spain, Greece, Italy and Portugal. In 2001, the European Commission ordered an independent study into the environmental impact of olive farming across the EU. The report concluded: ‘Soil erosion is probably the most serious environmental problem associated with olive farming.

I fear that next year’s olive oil crunch is a harbinger of things to come. I am officially in search of alternative cooking fats. One I’ve come to appreciate: lard from pasture-raised hogs. Lard’s rotten nutritional reputation is the result of outdated and discredited science [6]. And it makes food taste really good, too.
[7]

Links:
[1] http://www.motherjones.com/tom-philpott/2014/11/looming-olive-oil-apocalypse
[2] http://www.alternet.org/authors/tom-philpott
[3] http://www.newyorker.com/magazine/2007/08/13/slippery-business
[4] http://www.extravirginity.com/
[5] http://www.theecologist.org/investigations/food_and_farming/269479/drizzle_with_care.html
[6] http://www.nytimes.com/2005/08/12/opinion/12kummer.html?_r=0
[7] mailto:corrections@alternet.org?Subject=Typo on The Looming Olive Oil Apocalypse
[8] http://www.alternet.org/tags/olive-oil
[9] http://www.alternet.org/tags/food-0
[10] http://www.alternet.org/tags/california-drought
[11] http://www.alternet.org/%2Bnew_src%2B
 
/food/looming-olive-oil-apocalypse

Study: Correlation, GMOs & 22 Diseases!

Alternet
Published on Alternet (http://www.alternet.org)
FOODS_MONSANTO2
 Study Shows Dramatic Correlation Between GMOs And 22 Diseases
Popular Resistance [1] / By Kevin Zeese and Margaret Flowers [2]
November 18, 2014  |

There is a growing movement for labeling of GMO crops, and many would go further and ban GMOs completely. Currently there is a close vote in Oregon on a GMO labeling initiative, with advocates for labeling 0.3% behind and raising money to check ballots (we urge your support) [3]. Those who profit from GMOs spent $20 million to prevent labeling in Oregon. Several states in the Northeast [4] have put in place laws that will require labeling.

Vermont is about to be sued [5] to prevent GMO labeling. GMO profiteers have an unusual marketing strategy. While most companies brag about their product, the GMO industry spends hundreds of millions to hide their product. The US does not requiring labeling of GMOs despite the fact that 64 countries around the world label GMO foods [6].

Millions have marched against Monsanto [7] urging labeling or the banning of GMO products. There is a national consensus in favor of labeling [8] but the government has been unable to respond. Indeed, President Obama’s food czar is a former Monsanto executive [9]. The deep corruption of government is putting the health of the American people at serious risk.

The research highlighted below, “Genetically engineered crops, glyphosate and the deterioration of health in the United States of America,” was published in The Journal of Organic Systems [10] this September and links GMOs to 22 diseases with very high correlation. We reprinted many of the graphs from the study that show an incredible correlation between the rise of GMO crops that use the herbicide glyphosate and a wide range of diseases. (Read Full Article)

« Older entries

Follow

Get every new post delivered to your Inbox.

Join 81 other followers