GMO 101

Why avoid GMO?

Genetically modified organisms are foods that have had foreign genes inserted into their DNA to give them traits that are not native to the species. For example, some genetically modified plants contain DNA that has been modified to cause the plant to repel pests. More likely, it has been modified to withstand heavy spraying of herbicides or pesticides - chemicals made by the same company that sells GMO seeds - such as Monsanto

DNA codes for proteins. Modified DNA has the potential to code for unnatural proteins that can cause health problems in those that can consume them, including life-threatening allergies and possibly cancer. GMO can grow into foods with altered nutritional value, or toxic properties.

The pollen containing DNA from genetically modified crops is blown by the wind to other fields, contaminating normal crops and altering the natural environment.

Genetically modified fish (seafood tampered with in order to grow bigger faster) will eventually breed with natural fish, creating strange mutations that are irreversible, causing natural fish to become extinct. The salmon frankenfish has been approval by the FDA but so far its distribution is being held up by the US Congress pending further study.

Some GMO seeds, particularly the soybean seeds sold by Monsanto, are programmed to self-destruct, forcing farmers to buy new seeds every year from this biotech giant.

GMO do not have to be labeled in the United States.  Monsanto is spending a lot of money to fight pending labeling legislation.

Many European nations have banned genetically modified crops, or have at least imposed labeling laws on the few approved GMO

Corn and soy are two crops that are most likely to be genetically modified (90%). That means that anything made with these crops most likely contain GMO – such as high fructose corn syrup, bakery items, condiments, frozen dinners, fast food, soymilk, cereal, canned vegetables, and more.

The only way to avoid GMO with any certainty is to buy organic foods, which are prohibited by law to be genetically modifed. The only way to prevent these organisms from eventually contaminating even organically grown food is to refuse to buy them and decrease demand.

Saturated Fat Is Not Bad For You

Eating saturated fat does not cause cardiovascular disease. This is not newly discovered information, and it never made scientific sense to begin with.  Studies found in the peer-reviewed medical journals are actually often poorly designed, or misinterpreted, even by the researchers themselves, in order to support the financial interests of those funding them, such as pharmaceutical companies and the processed food industry.

Analyses of studies examining the relationship of saturated fatty acids and heart disease have been grossly off the mark since the 1950's.  Ancel Keyes, a well known epidemiologist of his time, examined cohort studies from 7 countries and concluded that diets high in saturated fats and cholesterol cause heart disease, and that substituting vegetable oils was protective.  He has since been criticized for extracting only data that could be manipulated to support his hypothesis while ignoring data that contradicted his premise.

There is much more convincing evidence that vegetable oils, which contain pro-inflammatory omega-6, and sugar are two of the main dietary contributors to heart disease.  Vegetable oils and sugars are often used in place of saturated fat in prepared foods.  Saturated fats, unlike polyunsaturated oils, are stable during cooking.  Some saturated fats, such as the short chain fatty acids found in butter and coconut, may have medicinal value.

Dietary cholesterol, as well, absolutely does not pose a health risk to 499/500 people.  Yolks are the most healthful part of the egg.  The "study" about egg yolks that has been in the news lately, which was financed by several pharmaceutical companies, used ridiculously poor methodology and should be ignored.

The only nutritional downside to animal fat is that factory farmed animals live in very toxic conditions.  Toxins, including injected drugs like hormones and antibiotics, are stored in the adipose tissue.







Siri-Tarino PW, Sun Q, Hu FB, Krauss RM. Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. American Journal of Clinical Nutrition. 2010. 91(3):535-46

Why Diets Don't Work

Did you know that, barring certain metabolic disorders, your body has a built-in Calorie counter?  An assortment of hormones and brain chemicals work together to tell your body what it needs to replace the energy (Calories) it expends every day.  This mechanism works best in active people who eat real food.

Once you go on a "diet", your built in Calorie counter takes its first hit.  First of all, when the body senses a potential famine, it will tenaciously defend its fat stores.  The weight you lose is mostly water, muscle and glycogen.  When you start eating as you did before, you will quickly replace the glycogen and water and you will now store more of what you eat as fat.  This is a protective mechanism.  You will not replace the muscle mass, and this will result in a lower metabolic rate.  The only way to remedy the loss of muscle is resistance training fueled by a proper food intake.

Here are a few other ways that dieting can make you fat:  The sweet taste of artificial sweeteners alters insulin metabolism so that you store more food as fat.  Restricted eating behaviors can signal to your brain that you are "fat" and your body will comply in many cases!  Processed low-calorie, low-fat foods provide little satiety value and can make you chronically hungry.  Excessive food restriction does not provide the amino acids and energy to get proper results from exercise.

Soy is Toxic

Soy protein is toxic, particularly if it is unfermented, even if it is organic and not genetically modified (most soy is GMO). That means soymilk (and derivatives like yogurt, frozen desserts, and cheese), tofu, edamame, meat substitutes, roasted soynuts, the filler and flavor enhancers in processed foods, and soybean flour are not good for you.

The toxins are numerous: the isoflavones genestein and daidzein which are potent goitrogens (thyroid disruptors) and estrogens (endocrine disruptors), protease inhibitors that impede digestion and cause pancreatic dysfunction, oxalates and phytates that impede mineral absorption, and neurotoxins such as high levels of manganese. Also, despite what the ads say, soy is not a source of quality protein and can stress your kidneys.

It is hidden in processed foods and commercial pet foods. Most baby formulas are made with soymilk. Many years ago soy was not considered a food, but was used only as a nitrogen fixative in soil. It was only cultivated as a food by people of ancient China who were experiencing serious shortages of dietary protein. It was referred to as "the poor man's cow" and it was better than nothing   However, back then, mostly fermented soy was eaten.

The process of fermentation, as with making soy sauce, deactivates some of the toxins. If you insist on eating soy, tempeh (to me it is just moldy soybeans), miso, and natto (a source of certain vitamins but supposedly tastes vile) it is probably safe in moderation.  Too much soy sauce, though, can act like MSG.

The negative effects of soy have been known for many years. (I actually became aware back in the 70's after I experienced adverse effects from experimenting with it.) Big Corporate successfully marks it as a health food because it is cheap to produce and is a financial goldmine.