This Year's Garden, and Thoughts About Baby Food

Our garden failed last year, in Nick's words.  But I beg to differ.  We did end up with about twenty butternut squash and.....well, ok, it failed other than that (although check out the handful of delicious butternut squash recipes I came up with on the right side of my blog, who knew butternut squash was so versatile?!).  Nick is pretty sure he disrupted the whole nitrogen balance when he bought an electirc tiller and tilled the crap out of the soil before planting.  This year he did a little less tilling and a lot more research online.  But this garden still seems to be giving him a lot of stress (he's constantly going to the kitchen to open the blinds and look outside to make sure the plants are "ok" and growing).

The view from our kitchen.  A few weeks ago it actually got so cold we had to cover the plants to protect them from the frost!

Ready for the great "BlogSpot" font change?  Yes, I can't control it, sorry, I'm not sure why it does this....

I bought some rosemary and mint at the store, and we planted it right away (rosemary and mint in summer salads? Yes, please).  Pretty soon we'll be planting basil, which is actually my favorite summer herb.   The garden has been ready for a few weeks now and pretty soon it will be taken over by delicious plants, and you better believe I have some serious recipes in mind for this year (come on, you know you're excited, right?!)  That is, if the rabbits and bugs don't eat them (this is Nick's constant fear).  

It's ready!!  The only issue?  We found a huge bees nest in this area last night.....

Here is what we are growing this year;

In addition to these we are growing broccoli and bell peppers.  Nick is taking this very seriously.

At first we talked about growing some food that may be good to cook, puree, and freeze for baby food (since we plan on having a baby one of these days...maybe sooner than later?  We'll see what mother nature has in mind) but when I posted on my facebook page (The Candid RD) a question about making baby food, someone responded with this link about something called Baby Led Weaning.  The concept, in short, is that you don't use pureed baby food to feed your infant but instead you sort of let your baby start eating whole foods, with their hands, while you're close by watching and encouraging.  Boy do I have a lot to learn!  I'd never heard of this concept, but I think I like it.  Then there was this recent article about parents feeding their babies solids too soon.    I'm starting to realize just how much there is to learn about....babies, but I'm excited to learn more about the food aspect because as a dietitian I need to know the latest and greatest evidence-based ways to feed and nourish a baby and child (I'm starting to see more and more mothers and pregnant women for personal consultations).  I can actually still remember feeding my little brother when I was 13 years old.  I'll never forget the look on his face when he took his first bite of solid food, it was classic and I wish I had the photos to share!

And here is another topic to consider; Organics.   This article was interesting; Is organic baby food really worth the extra price?  Is it really necessary?  The article explains that there really aren't any difinitive answers, and the current evidence says it's not really necessary, nor worth the premium price.  What are your thoughts?  I'm on the fence.  I can still remember reading this article from today's dietitian a few years ago, and it's stuck in my head.  Since then I haven't read about the issue much, and I haven't been buying organic unless it's from the "dirty dozen" list.  My focus has always primarily been on feeding both myself and Nick nutritious foods, then I think about organics, GMOs, pesticides, etc.  But now that I'm thinking about getting pregnant...things have changed a bit.  Yes, we still have a budget, and yes, I'm still not a hardcore organic believer, but I am also not 100% convinced that future research isn't going to support the use of organic foods for pregnant women and young children.  Anyway, more on my lifestyle changes and pregnancy preparations later (I've got a lot to discuss and can't wait to hear your thoughts), for now, let's get this garden going!

QUESTION:  What are your thoughts on organic foods for baby? Have you ever tried baby-led weaning??

Nick has added a fence to block the rabbits from eating our bounty. I hope it works! It also blocks the garden in the back.

QUESTION: What's in your garden this year?  If the answer is nothing, what are you most looking forward to finding in your supermarket that is local and fresh? For me it's zucchini, corn, and eggplant!

Thanks for reading.

The Candid Rd

Watching Your Weight? Don't Be Confused (or Fooled!) by These Labels....

I recently read an article that talked about a University of South Carolina study, which showed those who are trying to lose weight ( a whole lot of people at this time of year!) are more likely to be deceived by food labels.   Apparently the most commonly misunderstood labels include "gluten-free", "trans fat free", "no high fructose corn syrup", "whole grain", "low-fat", and "organic".  But I work in a supermarket and I can tell you right now there are a few other labels that can be just as confusing.  Please continue reading to see what these labels really mean.  And if you want more help, order your "Personal Food Label Guide" at the end of my blog post (the guide was written by yours truly!).

Source: iStock Photos

Trying to lose weight? Trying to be healthier this year? Keep in mind the true meaning of the following food labels (nutrition and nutrient claims); 

Whole Grain:  Sure, the food may have whole grains, but it may not be a significant amount.  In other words, there is probably a bread or pasta on the shelf with more whole grains, and that is the one that has the "100% Whole Grain" claim.  You want more whole grains for more fiber, B-vitamins, and other nutrients.

Source: iStock Photo

Multigrain: This is my favorite.  The "multigrain" claim sounds so healthy, doesn't it?? Every once in a while you will find a bread, cereal, pasta, etc. that claims to be "multigrain" that is actually made with multiple whole grains, but most often it's just made with several grains that are refined.  Or, sometimes you will see; refined wheat...a few other ingredients.... and oats.  Great.  One whole grain (the oats) and it's the least prevalent grain.  Not as healthy as you thought, right?! Does this mean don't buy it?  Not at all, just be aware you may not be getting what you think.

Gluten Free:  Do you believe there are still people out there who think that "gluten free" means healthy, or low-fat?  Believe it.  And, it's not true.  In fact, many gluten-free foods have more fat and more sugar than their gluten-filled originals.   Read the nutrition facts carefully.  Period.

This is a gluten free cookie cake (DELICIOUS!).  It had 10 grams more sugar than the non-gluten free version on the shelf.

No High Fructose Corn Syrup:  Mmmm k.  So what?!  If you are trying to avoid HFCS because you think it's highly processed and detrimental to your health for some reason, that's fine (although I don't really think it's as bad as some people think, but that's for another blog post) but don't be fooled into thinking it will cause weight gain any more than the other "added sugars".  Most foods with the claim "no HFCS" still have other sugars like sucrose, molasses, honey, evaporated cane juice, etc, which are almost exactly the same as HFCS.  In other words, the company is just swapping one added sugar for another.  You want to limit all types of sugars if you are trying to lose, or maintain a healthy weight.

This is a label for bread.  

This is the ingredient list for the bread pictured above.  Let's count the sources of sugar;
Sugar, Honey, Molasses
So, it may not have HFCS, but it still has 3 sources of added sugar!  Granted, they constitute 2% or less of the total ingredients, but so would the HFCS if it were in this bread.....

Trans Fat Free:   Trans-fat free just means the product contains half a gram, or less trans fat per serving.  Eat more than one serving and you could possibly have close to a full gram of trans fat!  That's a full gram too much.  Instead of looking for "trans fat free" look at the ingredient list and make sure there are no "hydrogenated" or "partially hydrogenated" oils.

Low Fat:   Doesn't mean low calorie. Doesn't mean low-sugar. And doesn't mean low sodium.  Remember, food companies have to make up for that fat taste somewhere, and it's typically with more salt, sugar, or something else.  It's fine to eat low-fat foods, but be aware it doesn't mean you can eat the whole bag!

Organic:  Doesn't always mean healthy. Period.  Have you seen the "organic candy bars"? They were made with organic ingredients, not less sugar, or less fat, or whole grains, or whatever else you associate with "healthy" (learn more about what "organic" means by purchasing my book, or viewing the USDA website).

Source: iStock Photo
Looking for "organic" and "natural" foods?  Look in your produce aisle for the best options.  Then you will know you are making a delicious and healthy choice!

Natural:  No one is actually monitoring the use of this term.  Did you know that?  And, there is no actual definition for this term either, which is why so many companies use it on their labels.  The FDA has said that the term "natural" can be used on foods that are "minimally processed, with no artificial colors or additives"....but, no one is actually making sure companies are using this term in the correct way.  Not only that, but even if a food really is labeled "natural" correctly, it doesn't mean it's healthy!  I mean....see the "Organic" segment above.  

Click on the PayPal link below to purchase your "Personal Food Label Guide"!  You can get it sent to you as a PDF file, and save it on your SmartPhone desktop as an "app".  This guide can be especially helpful for dietitians, as I refer to it quite often.

 

Thanks for reading!

The Candid Rd

NOTE: I love comments!  But, be sure to come back to read any replies to questions or comments, as they do not go directly to your e-mail.

Do You Buy Organic?

I know the weather in Ohio hasn't been even close to as severe as that on the east coast, but Nick brought this beauty into the house last night;


Seriously, that icicle could kill someone! Of course, after reading Shannon's blog last night, I realized this icicle wasn't as cool as I thought....




Recently, while at work, I was approached by a husband and wife who asked me "Do you buy conventional, or organic eggs?". Apparently the couple had been discussing whether it was worth the extra money to buy organic eggs, and when they saw that the grocery store had a dietitian they figured they would get my opinion (great idea!). I told them, "I do not buy organic eggs, because we (Nick and I) do not eat a lot of eggs". I also told them I would definitely buy organic if we ate eggs more often (more than once a week), if I was pregnant, or if I had young kids who ate eggs often. This conversation sparked my desire to write a post about the foods I buy in organic varieties. But first, let's review:

USDA Organic Home Page
(provides links to all you ever wanted to know about organic foods)

What Exactly Does Organic Mean?
(great info here!)

Understanding the Organic Labels
(100% Organic, Organic, Made With Organic Ingredients....what's the difference?!)



Should You Purchase Organic Foods?
(the information in today's post, written in italics below, was extracted from this link)

My Organic Foods

Chicken

I buy organic chicken purely because it tastes better, in my opinion. I also buy organic chicken because Food Inc. scared me for life. I do not buy organic beef. Why? Lately I've been more into grass- fed beef than organic. I wrote a post about grass-fed beef a while back, check it out here if you'd like to learn more. When I'm not buying grass-fed beef (it's hard to find, and it's expensive!) I buy a well-known brand of "natural beef", which is raised without hormones or antibiotics. The passage below explains why this is important to me;

Food safety issues related to animal products – meats, eggs and dairy products – are diverse. Direct comparison studies of organic vs. non-organic foods are few, and the current data available are specific to commodity, specific to production practice and/or specific to food safety risk. Organic meat products do reduce risk for potential exposure to prion-related diseases including mad cow disease and to arsenic residues in chicken meat; and organic livestock practices do not contribute to the growing phenomenon of drug resistant pathogens. In other respects, however, current data show few significant differences with regard to food safety.

Many beef companies claim to be "natural" but do not indicate what makes their beef natural. The place where I buy most of my meat does a great job of indicating on its packages what makes their beef "natural" and I really appreciate that.

Dairy
(sometimes)

I buy organic yogurt, but only because I prefer the taste of Stoneyfield yogurt, and it happens to be organic. I do not drink milk, but if I did, I would likely buy organic. There isn't much research that indicates organic milk is any better for you, but to be honest I don't really trust that "the government standards for hormones and antibiotics" are always followed properly. I highly suggest reading this PDF file, created by the United Dairy Council; Organic Milk FAQ. You will learn that "organic" dairy doesn't refer to the actual dairy you are consuming, but it refers to the farm management practices of the dairy farm, and that all milk and dairy products are tested for antibiotics and hormones before being sold (again, I wish I could trust this 100%, but I don't.....).





I've had people ask me if I worry about the hormones in milk, and to be honest, I don't. To be fair, I don't drink milk, but when I have kids I will not ban them from drinking conventional milk! Will I buy organic milk at home? Yes, but this has to do with the fact that I trust organic farming practices more so than conventional, mainly because I don't trust that the government really tests all milk for antibiotics and pesticides as stringently as they claim.

I do trust this statement:

"Extensive studies have concluded that the milk from these [containing bST] cows is the same wholesome product that we have enjoyed for generations." (USC)

If you're interested in reading about the bovine somatotropin (bST) hormone found in some conventional dairy foods, check out this link, and click on the first PDF link that comes up.

Dirty Dozen Produce

• Peaches
• Apples
• Sweet Bell Peppers
• Celery
• Nectarines
• Strawberries
• Cherries
• Pears
• Grapes (Imported)
• Spinach
• Lettuce
• Potatoes (** I don't always buy organic potatoes **)

From the USDA website:

Pesticide residues – traces of chemicals that were applied to food crops in the field, during processing and/or while in storage – are measurably different on organic foods and non-organic foods. Analysis of USDA and other data documenting pesticide residues on fresh vegetables and fruits shows that organic produce carries significantly fewer pesticide residues than conventional produce. Measured residues on most products, both organic and non-organic, do not exceed government-defined thresholds for safe consumption.


Once again, I do not trust that residues are carefully measured on all produce to assure a safe amount, therefore I try to always buy organic varieties of the "dirtiest" known produce. This is especially important to me since both Nick and I consume a LOT of produce! Some lists also include blueberries (especially frozen) and kale, therefore I buy those two foods in organic varieties about half of the time. Nick and I eat a lot of frozen blueberries.

Peanuts/Peanut Butter
(Sometimes)

Fungicide, used to prevent mold on peanuts, is apparently used often on peanut crops. Nick eats a TON of peanut butter so I definitely buy organic if it's available.

Soy

I have pretty much cut out soy from my diet (because my body just doesn't digest it well). When I do buy products with soy, I look for non-GMO soy (read more about GMOs here). Will I buy/eat it if it's not non-GMO? Sure, but if the non-GMO is available that's what I'll buy. Let's be honest, I've probably been eating GMO foods my entire life, a little more isn't going to hurt. Ugh.


Bottom Line Overall: If I had enough money, I would buy all organic foods. This isn't because I feel that they are providing me more nutrients (research doesn't suggest this) but really it's because I love our Earth, and I don't trust that our government's "strict food standards" are really keeping us, or our Earth, safe all the time. I will likely buy all organic (or at least most) when I am pregnant, and have young children, but for now I am happy to be able to buy organic when possible, and I don't feel intimidated or scared when consuming conventional foods, of any kind. Heck, I still eat out at restaurants, right?!

Question: Which foods do you buy in organic varieties?

The Omnivore's Dilemma

On Friday I posted a review of the book The United States of Arugula. Today I will be discussing this book:

** If I wanted to give a full review of this book I would probably take up ten posts worth of space. This post is not a review, but a summary of my thoughts about some of the topics brought up and candidly discussed in the book. Even this post is overly-simplified, but hopefully you'll read enough to entice you to read the book yourself. Specifically, Pollan's discussion on the ethical issues involved with eating animals was very interesting, yet not discussed in this review.**

On Wednesday of last week I presented some information from this book, along with information on navigating the grocery store, to a group of eighth graders at a local middle school. They were in the middle of reading the children's version of the book for class, which I thought was pretty fantastic.


This book really got me thinking. Since when do we need a label that told us that what we were buying is "REAL"? When did "real cheese" escape from our food supply? Apparently it's been happening very slowly, right in front of us, but we just don't seem to care.




At the beginning of my presentation to the eighth graders I talked about how years ago (early 1900s through the mid 1950s, I would guess) dietitians worked in hospital kitchens, mainly feeding sick patients (including many men of war), and serving food to customers of the hospital. Flash forward 50 years and now one of the primary roles of dietitians is to help people develop healthier diets, learn how to navigate grocery stores, understand food labels, and understand the basic concepts of healthy eating. Omnivores eat both meat and plants, and therefore have millions of different foods from which to choose for the thousands of meals they will eat in their lifetime. And in fact, this is "the omnivore's dilemma" in a nutshell. Back in the early 1900s, people didn't need RDs to tell them how to eat, because food was so much less complicated! Now it takes an hour to decide which type of yogurt, bread, or multivitamin to buy.

Source: iStock Photo

Speaking of multivitamins, we didn't even have these 70 years ago...so why the heck do we need them now?! If today we have access to the most healthy and nourishing foods, why are we fortifying our bodies with all of these extra vitamins, minerals, amino acids, antioxidants, etc? Have you ever thought that maybe that is the reason for the rise in cancer deaths? Just a thought.....

Source: iStock Photo

I presented to 8 different groups of eighth graders and I asked each group; "how many of you drink vitamin water?". More than half of the students in each group raised their hands. The same was true, by the way, when I asked them if they drank Gatorade or Powerade. They were floored when I told them both drinks were really not as good for them as they had once thought. Check out this article to read more about teens and sports drink.


Further into my presentation I discussed some of the common myths about food and nutrition. First and foremost, high fructose corn syrup isn't necessarily BAD for you, but like the book implied, it's bad because it's so cheap and easily accessible. American's will eat more if given the opportunity (especially when the food is high fat and high sugar), and the corn industry has provided that opportunity to "get more for your money" and we're taking advantage. I discussed how HFCS is the scapegoat, because in reality any form of "added sugar" can cause health disparities when consumed in excess amounts, but it just so happens that HFCS is so freaking cheap, therefore it's found in just about every food (or at least some form of corn is found in every food....) therefore HFCS and corn are all of a sudden "the bad guys". By the way, here are some of the things that corn is turned into:

Corn syrup

Maltodextrin

Ethanol

Lecethin

di- tri- and mono-glycerides

Dextrose

Vegetable shortening

Citric acid

.....

I think I shocked the kids when I told them CORN is actually one of my favorite foods. Not necessarily the corn that is depicted so gruesomely in the book, but popcorn. Popcorn in it's simplest form, not microwaveable popcorn, which has been chemically altered and loaded with butter and salt. Do I frown upon the microwaveable popcorn? Not at all. Do I eat it, and other processed foods, in moderation? Absolutely. If all Americans did this, maybe we wouldn't have such an issue with obesity. But at the same time, as depicted in this book, if processed foods weren't so cheap, and if corn wasn't subsidized by our government, giving farmers more reason to produce more and more of it, maybe more American's would start eating more natural foods.


Speaking of the word "Natural", this word has been completely distorted in the past several years. You can buy a "natural" snack bar that contains some of the most unnatural ingredients; such as maltodextrin and lecithin (both are modified forms of corn, most often). As stated in the book, "Natural raspberry flavor doesn't mean the flavor came from a raspberry; it may have been derived from corn, just not something synthetic" (Pollan). Check out Melinda's post to read more about the term "Natural", and how it's a complete misnomer, or read my post, here. I told the kids to look for foods with the least amount of ingredients possible, rather than seeking out "healthy" words on labels. These days, that's the only way you know you are getting something that is at least close to natural.

I actually brought a container of Ben and Jerry's ice cream to show the kids that just because something has a label that says, "All Natural", it doesn't mean it's healthy. Ironically that same night when I was on my computer I found this article about how Ben and Jerry's must now remove their "All Natural" label, due to the presence some unnatural ingredients. Wow, I'm impressed! Let's not stop there, ok? There are about ten thousand more products that seem to be misleading consumers by using this term.


Want all natural ice cream? Come to my kitchen!




What about organic? Surely our precious organic foods must be what they say. Right? Well yes. The term "organic" has a lot more meaning than the term "natural" and in fact the term "organic" is regulated. The sad thing is, however, "Even organic food has succumbed to the economic logic of processing" (Pollan), as you can now buy foods made with organic maltodextrin, corn starch, xantham gum; all of which are modified forms of corn, or other subsidized food crops.



"Organic agriculture has grown more successful, finding its way into the supermarket and the embrace of agribusiness, organic farming has increasingly come to resemble the industrial system it originally set out to replace...(Pollan)"


In regards to laws about organic foods: "The USDA listened to arguments on both sides and finally ruled that (organic) dairy cows must have "access to pasture".... (Pollan) (as in, at some point during the day they are allowed to roam through the pasture, but most of the time it's a very short period of time....oh boy! How kind.)


"Along with the national list of permissible synthetics [such as ascorbic acid and xantham gum], "access to pasture", and for other organic animals, "access to the outdoors" indicate how the word "organic" has been stretched and twisted to admit the very sort of industrial practices for which it once offered a critique and alternative" (Pollan).

So here are some closing thoughts I pass on to YOU:

"These days, we need food scientists to feed us." (Pollan)

Let's at least try to be our own food scientists more often....




Don't want to grow a garden? Let a local farmer do that for you, whenever possible.

"These days, 19% of American meals are eaten in the car." (Pollan)

Let's at least try to make those "in car meals/snacks" a bit more healthy, by planning ahead before going on trips, or even keeping healthy snacks in the car at all times, just in case. Fruits and veggies are always fabulous options.

Question: What's one thing you will do today to bring yourself closer to the land, and further from the food scientists?

Getting the Most Out of Your Summer Fruits

Raise your hand if you've been eating more fruit these past couple of months. I bet everyone reading this post has their hand raised (ok, maybe you aren't really raising your hand, but you would if this was class, right?!). My point is that the summers months are the perfect time to take advantage of all the amazing fruits that the farmer's markets and local grocery stores have to offer. Not only are they fresh and delicious, but most of them are very cheap too. Last week during my training I had the chance to taste a casaba melon for the first time. Have you tried one? They sort of taste like a cross between a honeydew and a cucumber. It was interesting. Here are some other great summer fruits:



GRAPES: Make sure to buy organic if they are imported from outside of the USA. If you don't want to spend the extra money on organic, just be sure to rinse them really well. Grapes are a fantastic fruit because of the proanthocyanidins they contain, which are believed to protect LDL cholesterol from oxidation (LDL oxidation causes inflammation and heart disease). Grapes also contain resveratrol, which may have anti-aging benefits, and which also benefit the heart.

Tip: It's easy to eat grapes, and lot of them, really fast. Help yourself slow down by freezing them! They are really refreshing when they are frozen, and it's much more difficult to eat too many, too fast (this is especially important for diabetics, as too many grapes can really spike your blood sugar).





CHERRIES: Make sure to buy organic cherries, or just wash conventional cherries really well (they are on the dirty list). Recent research has shown that cherries may have a beneficial impact on biomarkers of metabolic syndrome. In one study rats were put on a high fat diet, in combination with whole cherry powder, and they had decreased abdominal weight and decreased markers of inflammation.





PEACHES: Make sure to buy organic peaches, or just wash conventional peaches really well (they are also on the dirty list). While you may not think that peaches are very high in antioxidants, the contrary is true. Researchers have recently begun doing more research on peaches and are finding that their flesh and skin are packed with disease-fighting antioxidants! One downfall about peaches is that they are sort of low in fiber. Add them to some yogurt and homemade granola for some additional fiber and amazing taste.




Tip: Similar to grapes, peaches taste really great when frozen. I love to freeze slices of peaches and then add them to smoothies, or even make them into peach ice cream.



Each of the above fruits can be purchased in the dried form, which is fine, but watch out for dried products with added sugars. A typical serving of fruit will contain between 10-15 grams of CHO (fructose; SUGAR), so if you purchase dried fruit with more sugar than this, chances are it was added (you can also look at the ingredient list to find this out). Frozen varieties of fruits also tend to have added sugar, so just keep your eyes peeled.

Now I'm off to Pittsburgh to start my third week of training. Should be a good day, and a great week. Thanks for reading everyone! Keep on smiling :)

You're Probably Eating a Genetically Modified Organism....

Good morning! I'm glad everyone enjoyed my video blog post yesterday. I will try to do more video posts in the future, as I will have less time to type and videos are much faster to create! I also plan to make my posts a lot shorter in the future, but still very informative.


The topic of today's post is GMO's, and much of the information is from my favorite magazine; Today's Dietitian Magazine.

What are GMOs?

Genetically Modified Organisms (GMOs) are organisms, which have had their genetic material modified in some way. Most often the modification is done by a technique known as recombinant DNA (rDNA). With this technique two unrelated pieces of DNA (certain segments of DNA, called genes, are what carry genetic information) are spliced, or combined to create another DNA (DNA has two strands, so once the two unrelated strands are combined, that creates a new DNA). This process allows specific desirable traits to be transferred from one organism to another, which includes traits from unrelated species. The transferred gene is then able to carry instructions for making a protein, which then controls the rest of the GMOs biological processes and determines each of its characteristics.

Chances are this tomato was genetically modified!

Foods such as soy, corn, rice, canola, potatoes, and tomatoes have been genetically engineered since 1996, most often with herbicide-tolerant traits. It's estimated that 60% to 70% of the food products in your local grocery store have at least one genetically modified ingredient. Here is what the proponents and opponents are saying about GMO's:

Proponents say

- This procedure can reduce the use of pesticides and herbicides, because specific genes can be created, making the crop resistant to specific insects and weeds.

Opponents say

- Crops modified to produce their own pesticides and herbicides will promote resistance among the pests, which will eventually lead to the use of even more synthetic chemicals.

Proponents say

- GMOs may provide more nutritional value, specifically by allowing the creation of special genes that produce more important nutrients, such as vitamin A (many children and adults are deficient in vitamin A in third world countries, which causes death and disease), iron (similar to vitamin A, many people in third world countries eat mainly rice, which is low in iron, therefore many individuals are extremely iron deficient). Scientists have already created rice with added iron and vitamin A, which have saved the lives of thousands of people.

Opponents say

- There are several health concerns. First, there is a potential for allergenicity due to the introduction of novel proteins. Second, there is a potential for antibiotic resistant genes, which are used as selective markers in the rDNA process. These could be transferred to gut bacteria and thus alter the guts response to anti-microbial therapies.

Proponents say

- The antibiotic-resistance genes that are feared by opponents would likely be degraded by stomach acid, thus not cause any harm.

My Opinion

In my opinion, genetically modified crops are a fantastic way to increase the nutritional quality of foods in third world countries, but I really don't think we need to increase the nutritional value of the foods here in America. We aren't an unhealthy society due to not having enough food, such as those in third world countries. We in fact have the opposite problem, where we have too much food and we are consuming too much of all the wrong kinds. Adding vitamins, minerals, and/or Omega-3 to crops is similar to pumping vitamins and minerals into a water bottle or soda pop. It just masks the problem and gives people more excuse to eat less veggies and fruits because they will have more nutrients in just one or two servings.

My problem is that while there may not be much evidence of any concerns now, who knows what the future will hold? I'd like to think that since this has been happening for over 16 years now these foods must be safe, but I'm no idiot. I know that our government tries their best to make sure all that we eat is safe, but that's clearly not always the case. Another issue I have is that we never know if we are consuming something that is genetically modified. The only way to know if something isn't a GMO is if it is organic, so if you want to stay away from GMOs you'll have to buy all organic foods, which is close to impossible during this time of economic hardship. I think we as Americans have a right to know what we put in our mouths, whether it's good or bad. Will I freak out if I consume a GMO? Not at all, as it turns out I've been consuming them for years, but do I want to have the ability to say "no" if I want? Of course. We all do.

More Information

- If you want to make sure your food is not genetically modified, you'll have to purchase all organic, as the organic seal can only be used if a food is not genetically modified.

- Want to learn more? Visit this site to learn more pros and cons, and make your own decision about GMOs.

Question: What are your thoughts on GMO's? Are you for them, against them, or in the middle like me?

Coming Up

Nick and I are throwing our "big" house warming party on Saturday, then cleaning up and recovering (hehe) on the fourth. I plan on posting an update to my "About Me" page on Saturday, which is just something I feel I should do since it's been about a year since my last update!

What's everyone doing for the fourth??

Don't forget about my giveaway! I'll announce the winner on Monday. Have a great day everyone.