All Posts Tagged With: "corn"

Full article: http://www.organicconsumers.org/bytes/ob229.htm#SEC2

Excerpt:

Gen-M, the first Monsanto Generation of humans force-fed genetically modified foods hasn’t reached reproductive age yet (they were born in the late 1990s). But, if a critical mass of animal feeding studies are any indication, the millennial generation, reared on Food Inc.’s unlabeled “Frankenfoods” can look forward to a long-term epidemic of cancer, food allergies, learning disabilities, sterility, and birth defects.

Corn (85% of U.S. production is GM), soy (91% GM), cotton (88% GM), canola (85% GM) and sugar beets (95% GM) are all genetically engineered by Monsanto to withstand massive doses of the company’s glyphosate herbicide RoundUp, or else to exude their own pesticide, Bacillus Thuriengensis (Bt). RoundUp, the favorite weedkiller poison of non-organic farmers and gardeners, causes brain, intestinal and heart defects in fetuses. And scientists warn that RoundUp, the most extensively used herbicide in the history of agriculture, “may have dire consequences for agriculture such as rendering soils infertile, crops non-productive, and plants less nutritious.” In addition, hundreds of thousands of US dairy cows are injected with genetically engineered Bovine Growth Hormone (developed by Monsanto) in spite of studies linking BGH with cancer, and longstanding bans on the drug in the EU, Japan, Canada, and most industrialized nations.

With genetically modified foods and crops threatening public health and the environment, not to mention the next generation’s reproductive capacity, why isn’t there a massive consumer outcry to restrain Monsanto’s biotech bullying and ban genetically engineered foods and agriculture?

The answer is disturbingly simple. Collusion between Monsanto and elected public officials (including the current Obama Administration) has obscured the fact that almost all non-organic foods in the US contain GMOs. Despite poll after poll indicating that 85-95% of US consumers want mandatory labels on foods containing GMOs, Congress has heretofore listened to Monsanto and corporate agribusiness, rather than their own constituents. In the European Union, Japan, or South Korea, where GM foods must be labeled, there are no GM foods on grocery story shelves (and little or none served in restaurants), since most consumers would not buy them and a significant number would complain if they saw GMO labels on products. Consequently there are very few GM crops being cultivated in the EU (mainly a small amount of corn in Spain for animal feed).

Most Americans simply do not understand that 80% of non-organic supermarket processed foods (basically every product containing soy, corn, canola, cottonseed oil, or sugar beet derivatives) are contaminated with GMOs. While nearly everyone in North America has eaten genetically modified foods, only 26% believe that they have.

In its never-ending attempt to fabricate “mental disorders” out of every human activity, the psychiatric industry is now pushing the most ridiculous disease they’ve invented yet: Healthy eating disorder.

This is no joke: If you focus on eating healthy foods, you’re “mentally diseased” and probably need some sort of chemical treatment involving powerful psychotropic drugs. The Guardian newspaper reports, “Fixation with healthy eating can be sign of serious psychological disorder” and goes on to claim this “disease” is called orthorexia nervosa — which is basically just Latin for “nervous about correct eating.”

But they can’t just called it “nervous healthy eating disorder” because that doesn’t sound like they know what they’re talking about. So they translate it into Latin where it sounds smart (even though it isn’t). That’s where most disease names come from: Doctors just describe the symptoms they see with a name like osteoporosis (which means “bones with holes in them”).

Getting back to this fabricated “orthorexia” disease, the Guardian goes on to report, “Orthorexics commonly have rigid rules around eating. Refusing to touch sugar, salt, caffeine, alcohol, wheat, gluten, yeast, soya, corn and dairy foods is just the start of their diet restrictions. Any foods that have come into contact with pesticides, herbicides or contain artificial additives are also out.”

Wait a second. So attempting to avoid chemicals, dairy, soy and sugar now makes you a mental health patient? Yep. According to these experts. If you actually take special care to avoid pesticides, herbicides and genetically modified ingredients like soy and sugar, there’s something wrong with you.

But did you notice that eating junk food is assumed to be “normal?” If you eat processed junk foods laced with synthetic chemicals, that’s okay with them. The mental patients are the ones who choose organic, natural foods, apparently.

What is “normal” when it comes to foods?
I told you this was coming. Years ago, I warned NaturalNews readers that an attempt might soon be under way to outlaw broccoli because of its anti-cancer phytonutrients. This mental health assault on health-conscious consumers is part of that agenda. It’s an effort to marginalize healthy eaters by declaring them to be mentally unstable and therefore justify carting them off to mental institutions where they will be injected with psychiatric drugs and fed institutional food that’s all processed, dead and full of toxic chemicals.

The Guardian even goes to the ridiculous extreme of saying, “The obsession about which foods are “good” and which are “bad” means orthorexics can end up malnourished.”

Linda’s comment:  I made this recipe and it is DELICIOUS….I made my own crepes or you can buy packaged crepes in the daily case or refrigerated tortillas. Use as much organic ingredients as you can.  enjoy

ORGANIC SUMMER CREPES

• INGREDIENTS
  • 1/3 cup organic reduced-fat sour cream
  • 1/2 cup chopped fresh chives, divided, plus more for garnish
  • 3 tablespoons organic rice milk
  • 2 teaspoons organic lemon juice
  • 3/4 teaspoon salt, divided (sea-salt or bio-salt)
  • 1 tablespoon organic extra-virgin olive oil
  • 2 cups chopped organic zucchini
  • 1 1/4 cups organic chopped green beans 
  • 1 cup fresh organic corn kernels
  • 1 cup part-skim ricotta cheese 
  • 1/2 cup shredded organic Monterey Jack cheese 
  • 1/4 teaspoon freshly ground pepper
  • 4 9-inch “ready-to-use” (making your own crêpes is recommended) 

Vitamin C improves Gout!  I have attended a high level conference on MYCOTOXINS in our environment and the research was very powerful. These substances like AFLOTOXINS that we all consume from our diet, including corn and wheat were shown to be a major contributor to Gout. 

We all forget the high dose Vitamin C is a major detoxifier, as when it leaves the body it is always carrying toxins with it. So the more that leaves the lower the toxin load will be!  Somehow when we get excited about what high dose IV Ascorbic Acid can do, we forget we all live on a toxic planet and our patients need the oral forms of Ascorbic Acid TOO on a daily basis, ideally for life, to get the full benefits Ascorbic Acid supplementation can provide.

Garry F. Gordon MD,DO,MD(H)
President, Gordon Research Institute
www.gordonresearch.com

Article Excerpt:

Medscape Medical News 2009. © 2009 Medscape
March 10, 2009 — Vitamin C supplementation may help prevent gout, according to the results of a prospective study reported in the March 9 issue of the Archives of Internal Medicine.
“Several metabolic studies and a recent double-blind, placebo-controlled, randomized trial have shown that higher vitamin C intake significantly reduces serum uric acid levels,” write Hyon K. Choi, MD, DrPH, from Vancouver General Hospital and University of British Columbia in Vancouver, Canada, and colleagues. “Yet the relation with risk of gout is unknown.”
From 1986 through 2006, the investigators evaluated the association between vitamin C intake and the risk for incident gout in 46,994 male participants who had no history of gout at baseline. American College of Rheumatology criteria for gout were determined by a supplementary questionnaire, and validated questionnaires administered every 4 years examined vitamin C intake.
There were 1317 confirmed incident cases of gout during 20 years of follow-up. Compared with vitamin C intake less than 250 mg/day, the multivariate relative risk (RR) for gout associated with total vitamin C intake of 500 to 999 mg/day was 0.83 (95% confidence interval [CI], 0.71 – 0.97). For intake of 1000 to 1499 mg/day, RR was 0.66 (95% CI, 0.52 – 0.86), and for 1500 mg/day or greater, it was 0.55 (95% CI, 0.38 – 0.80; P < .001 for trend). Per 500-mg increase in total daily vitamin C intake, the multivariate RR was 0.83 (95% CI, 0.77 – 0.90).

Linda’s comments:  I can not encourage everyone enough to STOP eating  GMO foods.  Here is a study showing you what it does to rats, yet you are willing to eat GMO.  What do you think it is doing to your stomach, colon and digestive system??  It effects the heart, adrenal glands, spleen, colon. Have you ever stopped to think why we have a rise in Cancers?  If you love your children and grandchildren you will try and educate them against GMO foods. 

We present for the first time a comparative analysis of blood and organ system data from trials with rats fed three main commercialized genetically modified (GM) maize (NK 603, MON 810, MON 863), which are present in food and feed in the world. NK 603 has been modified to be tolerant to the broad spectrum herbicide Roundup and thus contains residues of this formulation. MON 810 and MON 863 are engineered to synthesize two different Bt toxins used as insecticides. Approximately 60 different biochemical parameters were classified per organ and measured in serum and urine after 5 and 14 weeks of feeding. GM maize-fed rats were compared first to their respective isogenic or parental non-GM equivalent control groups. This was followed by comparison to six reference groups, which had consumed various other non-GM maize varieties. We applied nonparametric methods, including multiple pairwise comparisons with a False Discovery Rate approach.

Here is a summary of what crops, foods and food ingredients have been genetically modified as of July, 2007:

Currently Commercialized GM Crops in the U.S.:
(Number in parentheses represents the estimated percent that is genetically modified.)

Soy (91%)
Cotton (88%)
Canola (80-85%)
Corn (85%)
Hawaiian papaya (more than 50%)
Alfalfa, zucchini and yellow squash (small amount)
Tobacco (Quest® brand) Continued