1) In its pioneering testing several years ago, the Environmental Working Group (EWG) identified up to 493 chemicals in Americans of all ages, including 287 industrial chemical pollutants found in the cord blood of 10 babies born in 2004.
So, from the time we are in the womb of our mother, our body is flooded with synthetic toxins.
2) Even though this EWG data was collected a decade ago, not much has changed since then, in terms of our exposure to chemicals. Read More »
In a recent online survey of a 1,000 health-conscious consumers conducted by Market LOHAS – Mambo Sprouts Marketing Research, it was found that 80% of shoppers seek out non-GMO products, with 56% saying non-GMO was key to brand buying versus 52% for organic.
Hence, a product that has the words “Non-GMO” on its packaging is going to carry more weight with consumers than “Organic”.
On many levels, this is incredibly worrisome, mostly because shoppers are making the absolute wrong and unhealthy decision at the supermarket. Read More »
As a follow-up from that post, I got an e-mail from a reader asking how she would know if she is eating genetically-modified soy or not.
Figuring that many other people may have that same question, I wanted to explain how to avoid eating genetically-modified food (GMOs) and the things that you need to look out for.
#1 – Buy USDA Certified Organic Products GMOs are prohibited in organic food. Therefore, look for products that contain the USDA certified organic seal.
Even though GMOs are prohibited in organic, organic crops can be contaminated by GMOs through cross-pollination and drift. (That is why the proliferation of GMOs is a real threat to organic farming. The co-existence of GM-crops and organic crops is simply not possible, despite what our government would like us to believe.)
USDA rules require that organic certifiers test samples from at least 5% of the operations they certify on an annual basis. Read More »
Whenever I think about a lot of the food that I ate growing up, it isn’t overly pleasant. It was the standard American diet with all of the processed, fast food that most of the country still consumes today.
Fortunately, my childhood took place before the emergence of GMOs (mid-90s) and growth hormone milk (late 80s), so I escaped some of the really bad things when my body was in its crucial stage of development.
One food that I fondly remember eating, and loving, at family dinners was potatoes. And it wasn’t just the insides of the potatoes. I particularly loved eating the skins. Yet, little did I or my parents know just how toxic they were.
When many people think of the most important foods to be eating organic, potatoes do not immediately come to mind as quickly as apples, grapes, or spinach do. But they should and here’s why. Read More »
Late Monday night, I read about the Stanford University report on organic food, which said that organic and conventionally-grown food offered similar nutritional benefits, and have spent the last few days processing this news.
Here are my key takeaways.
INTELLECTUAL HONESTY MUST REIGN SUPREME
Based on the parameters that the Stanford professors used, it was obvious that organic was going to be the clear loser before they even got started.
In yet another study, we have more evidence that organic is the healthier choice.
A recent report out of the University of Barcelona claims that organic tomatoes have a higher amount of antioxidants than conventional tomatoes.
Researchers used liquid chromatography coupled to mass spectrometry to determine that organic tomatoes have a greater amount of phenolic compounds or polyphenols. Polyphenols, which are natural antioxidants of plant origin, are associated with the prevention of cardiovascular and degenerative diseases, and some forms of cancer. Read More »