Choosing Non-GMO: Why We Need To and How We Can
The widespread use of Genetically Modified Organisms (GMOs) has become one of the greatest adversaries of wellness in modern society. USDA records updated in July 2020 reveal that an average of 91.5% of all corn and 93.8% of all soybeans planted in the country are genetically engineered(1). The same data set also illustrates rapid expansion of GMOs in agriculture over the past 20 years(1). Even if we do avoid corn and soy, we may still be eating GMO fruits and vegetables without realizing it. This is the state of our food industry despite the dearth of research into the long-term effects that GMO food has on our bodies. The majority of the small volume of research that has been published has been funded by the companies who develop and sell GM seeds(2).
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Activists are drawing more and more attention to the crisis, and while many consumers are able to make healthier choices, other consumers have limited access to good food for various socio-economic reasons. Meanwhile, our organs, especially our livers, are under stress from exposure to and consumption of toxins.
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Photo Credit: Rosalee Yagihara from Vancouver, Canada – 032A3231, CC BY 2.0, commons.wikimedia.org/w/index.php?curid=26358924
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Let’s take a step back and look at why GMOs exist in the first place. Genetically Modified Organisms (GMOs) are engineered to either produce their own pesticides or survive direct application of pesticides. For example, Monsanto’s Roundup Ready crops are engineered to survive direct application of glyphosate (Roundup). Glyphosate is the world’s most heavily used herbicide, and it is classified as a probable human carcinogen by the world’s leading cancer authority(3). The use of glyphosate in agriculture is unregulated and food labelling laws are inadequate and toothless. Big companies spend millions of dollars to defeat GMO-labelling initiatives when they crop up. The task of consumer education is left to independent advocacy groups, such as the Non-GMO Project, who verify the safety of products(4).
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The Institute for Responsible Technology(5) and The Environmental Working Group(6), along with other consumer-oriented organizations, have found evidence that GMOs are linked to many health problems, including intestinal damage, inflammation, higher rates of disease, and even death. Below, we will look at three reasons why genetically modified foods are a poor choice, particularly if you have an autoimmune or inflammatory condition, and we’ll cover some practical tips for avoiding them.
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PESTICIDES
GMO crops were specifically developed to allow farmers to use herbicides without killing the cultivated crops. Monsanto’s infamous GMO seeds were developed to be “Roundup® ready”, meaning they can withstand glyphosate, the active ingredient in Roundup®. This agricultural technology has exponentially increased the use of glyphosate over the past three decades. In late 2017, researchers in southern California compared the prevalence of glyphosate and its metabolite aminomethylphosphonic acid (AMPA) in urine samples over a 23-year period, starting in 1993, just before the introduction of genetically modified crops into the US. The results showed a nearly 500% increase in the prevalence of glyphosate and over 1000% increase in the prevalence of AMPA and since the introduction of GM crops(7).
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Chronic exposure to toxins, including pesticides, can trigger the onset of autoimmune disease, and can cause existing autoimmune conditions to progress. In 2019, a California jury awarded one couple millions of dollars in damages on the grounds that exposure to Roundup® caused their cancers(8). Lawsuits have snowballed since that time. In June 2020, Bayer announced it had resolved 75% of 125,000 Roundup claims for as much as $10.9 billion(9).
An alarming problem caused by the widespread use of glyphosate in our crops is the evolution of glyphosate-resistant “superweeds”, requiring the use of more dangerous, older chemicals such as 2,4-D. This chemical (2,4-D) has been linked with non-Hodgkin’s lymphoma, Parkinson’s disease, endocrine disruption, and reproductive problems(10).
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LEAKY GUT
Many GM crops, including corn, were engineered to produce their own insecticide, called Bt-toxin, by combining the plant’s DNA with DNA from bacteria. Bt-toxin kills insects by destroying the lining of their digestive tracts. The poison is not specific to insects so it can also create holes in human cells(11). Holes in our intestinal cells cause leaky gut, a precondition for developing an autoimmune disease.
GM plants are also engineered to enhance plants’ natural ‘plant protectors’, including prolamins, agglutinins, digestive enzyme inhibitors, and saponins. These chemicals contribute to leaky gut, gut dysbiosis, and inflammation, all of which can exacerbate autoimmune disease or inflammatory conditions.
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GUT BALANCE
Glyphosate can attack the bacteria in our gut, especially the ‘good guys’. Unfortunately, the good bacteria, the friends that help with digestion and keeping the bad bacteria in check, are more likely to be susceptible to glyphosate. Inversely, the bad bacteria, including strains that cause salmonella and botulism, are highly resistant to glyphosate(12). This means that eating GMO foods can decrease your healthy bacteria and increase the bad bacteria, putting you at risk for Candida overgrowth, leaky gut, and inflammation, which can contribute to overall poor health and autoimmune disease.
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HOW TO AVOID GMO
Despite the dominance of GMO foods in our modern food system, we can arm ourselves with knowledge and empower ourselves to avoid GMOs. Below are some tips to guide healthier decision-making.
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Choose Organic Whenever Possible
Organic foods are by definition non-GMO, so buying organic fruits, veggies, and packaged foods will ensure that you avoid GMOs. Organic foods are free of dangerous pesticides, herbicides, and other toxins used on conventionally farmed foods. Look for labels that say “100% Organic” or “USDA Certified Organic.” The next best label to look for is “Non-GMO Project Verified”.
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Switch To Grass-Fed Meat
Unless marked otherwise, most livestock is fed genetically modified, pesticide-laden corn, soy, and alfalfa, instead of traditional grass. This is extremely important because the diet of the animals you eat affects your body as well. The old adage “you are what you eat” is true for us and for the animals we consume. If the tissues in your animal food were built upon a diet of GMO feed, the pesticides will end up in your body. Remember also that livestock are now given growth hormones and antibiotics to get them as fat as possible as quickly as possible, so they’re ingesting high quantities of genetically modified feed over their short lifespans.
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We carry a variety of local grass-fed meats and organic meats at The Harvest Moon. These happy cows live at Fields Edge Farm right here in Floyd.
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Check Out the Environmental Working Group (EWG) Guide to Avoiding GMOs
The EWG has created a resource(13) detailing which foods are most commonly GM, and which foods are a safer bet. Buy them all organic if you can, but if that’s not feasible, buy organic when it comes to the most commonly GM foods.
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Support Your Liver
Our superhero liver works constantly to filter toxins out of the bloodstream and break down these toxins. In today’s overly toxic environment, our livers needs support.
Good liver support supplements contain N-Acetyl-Cysteine, or NAC for short. It’s a special form of cysteine, an amino acid used by the body to help make glutathione. Glutathione, as you may have heard before, is the body’s most powerful free radical scavenger and is made in your liver! Glutathione also helps recycle other antioxidants and plays a significant role in the detoxification, mitochondrial health, and the elimination of heavy metals and mycotoxins.
Another amazing free radical fighting ingredient to look for is alpha lipoic acid. Alpha-lipoic acid is uniquely soluble in both fat and water. This means that it can often go where other antioxidants cannot. It helps your body recycle antioxidant vitamins C and E, and it amplifies the free radical fighting power of CoQ10 and glutathione. All of these are vital in supporting the liver as it carries on the battle to protect the body from a constant barrage of environmental and ingested toxins.
Mother Nature also provides many natural, herbal supports for our liver function. The most renowned is milk thistle (Silybum marianum). Milk thistle, or silymarin, has been used to bolster liver function for over 2000 years, and research has validated its liver-protective properties. Others worth noting for their protective properties are turmeric, licorice, green tea, ginseng, garlic, and ginger.
At The Harvest Moon, we are committed to the health and wellbeing of our community. We strive to put products on our shelves that do not contain GMOs, and we prioritise local, clean, organic, produce and packaged foods. In addition, we have a wide range of supportive supplements and herbs. Remember to ask if there’s something you need that you don’t see on the shelf. We do our best to find what you’re asking for. We wish all of our customers continued wellness.
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Sources
1. https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx.
2. http://www.scientificamerican.com/article/do-seed-companies-control-gm-crop-research/.
3. http://www.iarc.fr/en/media-centre/iarcnews/pdf/MonographVolume112.pdf.
4. https://www.nongmoproject.org/about/mission/
5. http://responsibletechnology.org/.
6. http://www.ewg.org/.
7. https://jamanetwork.com/journals/jama/article-abstract/2658306
8. https://www.npr.org/2019/05/13/723056453/california-jury-awards-2-billion-to-couple-in-roundup-weed-killer-cancer-trial.
9. https://www.law.com/2020/09/17/under-fire-from-judge-bayer-settles-thousands-more-roundup-lawsuits/?slreturn=20210024095636
10. http://www.centerforfoodsafety.org/press-releases/3536/epa-approves-new-24-d-herbicide-blend-paving-way-for-controversial-ge-crops#showJoin.2-4-D
11. https://www.ncbi.nlm.nih.gov/pubmed/22337346.
12. https://www.ncbi.nlm.nih.gov/pubmed/23224412.
13. https://www.ewg.org/foodnews/
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Plenty! and Harvest Moon Customers
Growing Community One Neighbor at a Time
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During October – December of 2020, Harvest Moon customers donated $99.86 to the Plenty! change jar at the register. 2020 was not the easiest of years, for many families in Floyd. Thank you to everyone who made this possible! The spirit of giving not only helps to feed others in our community, but it helps to grow a stronger and more resilient community.
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The Moon matched the customer donation amount, and together we donated the following items to Plenty!:
1 case of Organic Frozen Mixed Vegetables
10# of Organic Pretzels for Healthy Snacks
1 case of Organic Peanut Butter
25# of Organic Flour
50# of Organic Corn Meal
Note: All items are purchased at cost. 100% of all donations go directly to purchase food for Plenty!
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Plenty! is a homegrown non-profit organization whose mission is to help feed its neighbors in Floyd County. They operate a number of programs and could always use a little help if you’re looking for someplace worthwhile to donate a few of your precious hours. Their programs include:
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●Food Bank – with fresh produce, meats, dairy
●Food Pick Ups – Trips to Food Lion, bulk bread runs, Feeding America for donated food used in Plenty’s various programs.
●On-Site Farm for Education & Growing Food
●Portable Produce – Food deliveries for shut-ins and Folks who have a difficult time with mobility.
●Pre-School Produce – Introducing kids to delicious vegetables and healthy eating
●School Gardens – Spark the joy of in growing a garden
●Snow Day Soup – A little extra warm food delivered on cold, snowy days when the kids are home from school
●On-Going Educational Classes
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If you’d like to see how you might be able to help, please contact Kerry or Rachel at Plenty! They’d love to talk with you!
Plenty@swva.net
540-745-3898
192 Elephant Curve Rd., Floyd, VA 24091
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RECIPES
Using Winter’s Beautiful, Bountiful Brassicas
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Brussels Sprout and Carrot Salad
w/ Cara Cara, Avocado, and Orange Tahini Dressing
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Serves four to six as a side
A note on shaving Brussels sprouts––it’s best done with a mandoline or with a very sharp knife. Either way, be very, very careful. If cutting by hand, it helps to first cut the Brussel sprout in half, lay on the flat edge, and then cut very thin strips. The carrots are easily cut into ribbons with a peeler.
Ingredients:
orange tahini dressing
3 tablespoons tahini
2 tablespoons olive oil
1/4 cup fresh squeezed orange juice (Cara Cara or otherwise. See notes at end of recipe.)
1 teaspoon maple syrup
1/2 teaspoon sea salt
1/2 teaspoon red chili paste
1/4 teaspoon ground coriander
for the salad
2 cups shaved Brussels sprouts
3 carrots, trimmed and peeled into ribbons
1/2 a red onion, sliced paper thin ( madoline’s help!)
3 Cara Cara oranges
1 avocado, peeled and sliced
Directions:
Make the Dressing: Either in a blender or with a fork, whisk the olive oil into the tahini, and then blend in the orange juice, maple syrup, sea salt, chili paste, and coriander. Thin with water or more orange juice if needed.
Place the shaved Brussels sprouts, carrot ribbons, and red onion in a bowl and drizzle with half the dressing, turning to combine. Set aside while you prepare the remaining ingredients.
Zest one of the oranges and set aside. Use a sharp knife to trim the top and bottom off the oranges, and then, working your way around, slice off the peels. Slice oranges into 1/2 inch thick rounds. Slice the avocado.
Layer the orange and avocado slices into the shaved vegetables. Drizzle with the remaining dressing, using your hands to better incorporate it, and finish with the reserved orange zest.
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For those of you wondering as I was when I first encountered this recipe………..
What are Cara Cara Oranges?
A Cara Cara Orange is the result of the cross-pollination of a Washington Navel Orange and a Brazilian Bahia Navel Orange. Once the orange blossoms are pollinated, medium-sized oranges with red to pink flesh and an incredibly sweet citrus flavor are created.
What is the difference between Cara Cara Oranges and Navel Oranges?
The main difference between a Cara Cara Orange and a Navel Orange is that the Cara Cara is an all-natural hybrid orange, along with the red-pink color inside resembling a grapefruit.
Where do Cara Cara Oranges come from?
Cara Cara Oranges, also known as ‘Red Fleshed Navel Oranges’, are young. They were discovered in 1976 in Venezuela, but they didn’t make their way to US markets until the ’80s and were only sold in select markets.
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Barley, Cauliflower, and Herbs with Burrata
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A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it’s delicious with basically any whole grain; try wheat berries or spelt.
This dish requires some advanced preparation and time, but oh what a beautiful, tasty and warm dish to create for those you love!
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Ingredients:
½ cup pearl, hulled, or hull-less barley
Kosher salt
¼ cup fine fresh breadcrumbs
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 cups whole milk
1 cup finely chopped cauliflower
1 small shallot, finely chopped
½ cup finely chopped celery hearts, plus ¼ finely chopped celery leaves
¼ cup finely chopped fresh flat-leaf parsley, plus ¼ finely chopped fresh flat-leaf parsley stems
½ teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Champagne vinegar or white wine vinegar
8 oz. burrata or fresh mozzarella, torn
1 tablespoon crème fraîche
Coarsely ground black pepper
Directions:
Preheat oven to 350°. Cook barley in a large pot of boiling salted water until tender, 15–20 minutes for pearl, 35–40 for hulled or hull-less. Drain and spread out on a rimmed baking sheet; let cool.
Meanwhile, toss breadcrumbs with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Bake, tossing once, until golden brown, 10–12 minutes; let cool.
Bring milk to a simmer in a medium saucepan over medium-high heat; season with salt. Add cauliflower and cook until just softened, about 3 minutes; drain well. Discard milk.
Toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season salad with salt.
Mix burrata and crème fraîche in a medium bowl; season with salt. Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper.
DO AHEAD: Barley can be cooked 1 day ahead; cover and chill. Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.
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NEW, BACK IN STOCK & SEASONAL ITEMS
DURING JANUARY
We want to be YOUR store. Please let us know if there is something we don’t have that you want, and we will do our best to get it in!
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