The World According To Monsanto

If you're interested in learning more about GMOs, but don't have time to read the book I mentioned in my GMO post, I'd recommend watching the movie "The World According to Monsanto" on YouTube.  Pretty much everything in the movie is in the book and you get enough in the movie to get a good understanding.  Check it out!  If you do a search on the title on YouTube, you can either select the full length movie (as linked above), or you can watch it broken up into parts... which is great if you only want to spend 10 minutes or so a day watching it. 

GMOs - what they are and why they're bad

Over the last two weeks, I have been reading the book "Seeds of Deception: Exposing Industry and Government Lies About the Safety of the Genetically Engineered Foods You're Eating," by Jeffrey M. Smith. I just finished it this past weekend and felt compelled to blog about it.

I'd been wanting to read the book for awhile and checked it out from our WAPF local chapter library. I'm very glad I read it. I've been apprehensive about genetically modified (GM) foods for quite a few years now, but I never really understood the depth of the political corruption and cover-up behind them. Wow. I really think anyone even remotely curious about GM foods should read this book. And I wish that our political leaders would, as well. Michelle Obama is such a health advocate, emphasizing our need to know what is in our food... I wish she would read this... and maybe bend her husband's ear about some things!

The book basically covers the many significant health dangers of consuming GM foods. It highlights that GM foods are not a religious issue (as some have argued in the past), rather a food safety issue. However, the U.S. media generally does not pick up on the safety issue. The book discusses the reasons behind this. It was very disturbing to read the factual accounts of Monsanto and other large biotech corporations, in cooperation with government agencies, strong-arming their way through the media, scientific institutions, and politicians.

Not only do I want to recommend that everyone read this book (or at least check out the websites I have listed at the bottom of this post), but I wanted to also provide some information on GMOs. I know much of my own family and many of my friends are unaware of what a GMO even is, let alone the risks associated with them. So here is my attempt at providing a little education on the subject.

What is a GMO and where do I find them?

Genetically modified organisms (GMOs) are made by blasting certain genes from one species (bacteria, viruses, insects, animals or even humans) into the DNA of a food crop or animal to introduce a new trait. Genetic engineering (GE) creates unpredictable changes in foods. The composition of a GM food may be quite different from its natural counterpart.

The major GM crops in the U.S. are cotton, soy, canola, corn, and sugar beets. According to the Institute for Responsible Technology, approximately 91% of the soy, 88% of the cotton, 88% of the canola, 85% of the corn, 90% of the sugar beets, and 50% of the Hawaiian papaya in the U.S. markets are genetically modified. Others include a small amount of zucchini and summer squash, and some tobacco. There are others, as well, but these seem to be the biggest offenders. The two main traits that have been blasted into these GM foods are herbicide tolerance and the ability of the plant to produce its own pesticide. These traits do not increase nutrition of the foods, whatsoever.

Nearly all processed foods contain one or more of the typical GM ingredients, in one derivative or another - soy flour, soy protein, soy lecithin, textured vegetable protein, corn meal, corn syrup, high fructose corn syrup, dextrose, maltodextrin, fructose, citric acid, lactic acid, corn oil, soy/soybean oil, etc.

Common items that probably contain GMOs include: infant formula, salad dressing, bread, cereal, hamburgers, hot dogs, margarine, mayonnaise, crackers, cookies, chocolate, candy, fried foods, chips, veggie burgers, meat substitutes, ice cream, frozen yogurt, tofu, soy sauce, tamari, soy cheese, tomato sauce, protein powder, baking powder, alcohol, vanilla, powdered sugar, peanut butter, enriched flour, pasta, cosmetics, soaps, detergents, shampoos, bubble baths.

So what's the big deal?

"GM foods have been linked to toxic and allergic reactions, sick, sterile, and dead livestock, and damage to virtually every organ studied in lab animals. The effects on humans of consuming these new combinations of proteins produced in GMOs are unknown and have not been studied.

Crops such as Bt cotton produce pesticides inside the plant. This kills or deters insects, saving the farmer from having to spray pesticides. The plants themselves are toxic, and not just to insects. Farmers in India, who let their sheep graze on Bt cotton plants after the harvest, saw thousands of sheep die!

Genetic engineers continually encounter unintended side effects – GM plants create toxins, react to weather differently, contain too much or too little nutrients, become diseased or malfunction and die. When foreign genes are inserted, dormant genes may be activated or the functioning of genes altered, creating new or unknown proteins, or increasing or decreasing the output of existing proteins inside the plant. The effects of consuming these new combinations of proteins are unknown." (Source: Institute for Responsible Technology)

Something else I found disturbing - Antibiotic Resistant Markers (ARMs) are attached to the foreign gene(s) during the GM process. If this makes it into the DNA, the ARM renders the cell invincible to a normally deadly dose of antibiotics. Many scientists have expressed concerns that these ARMs may transfer into our human digestive systems. The effects of this are not entirely known. Of course, the biotech companies insist that the ARMs are not transferred to the human gut. But we know we cannot trust much of what the biotech companies tell us. This raises the question (at least to me) as to whether this process may be one of the reasons we are seeing so much antibiotic resistance in humans these last few years.

Government is protecting the public, though, right?

From what I read in "Seeds of Deception," the answer is a big fat NO. This is very disheartening to me, especially considering that I work for my state government. My organization is (thankfully) filled with upstanding individuals that are really in it for the right reasons - to look out for the best interests of the public and make our state a better place. But this isn't so for all governmental agencies.

The foundation of the U.S. FDA policy on GMOs is a non-scientific, non-binding guideline. They do not perform any of their own independent tests on GMOs, rather they solely depend upon the large biotech companies to perform the tests. If the biotech companies say it's safe, the FDA agrees.

Information was obtained through FOIA to reveal that some "agency scientists did warn that GM foods might create toxins, allergies, nutritional problems, and new diseases that might be difficult to identify. Internal FDA memos reveal that the scientists urged their superiors to require long-term safety testing to catch these hard-to-detect side effects. Nothing was done that would protect consumers. In fact, in the case of genetically modified bovine growth hormone, some FDA scientists who expressed concerns were harassed, stripped of responsibilities, or fired. The remaining whistle blowers had to write an anonymous letter to Congress complaining of fraud and conflict of interest at the agency." (Source: Institute for Responsible Technology)

One might ask how government can get away with something like this, or maybe more importantly why they would even want to. You need to do a little digging and follow the money trail and you will find your answers. Everything revolves around money and profit these days, doesn't it? It makes me sick! Many government officials (mostly in the politically appointed or elected seats) have held previous positions with Monsanto, or other large biotech companies. Others accept financial contributions and then later go on to work at one of the big biotech companies after their duties have been fulfilled "serving the public."

Agribusiness seems to target both sides of the aisle, though they do tend to find more friends on the Republican side. From the information I reviewed at the Center for Responsive Politics, large agribusiness firms lobby the Republicans with almost double the dollars that go to the Democrats, although the spread was closing in recent years. 

According to the Center for Responsive Politics, Monsanto spent just over $8 million lobbying in Washington in 2010. Their highest year was 2008 at nearly $9 million. The overall lobbying total (for all companies) for agricultural services for 2010 was $33.3 million. Monsanto was the #1 lobbying client at nearly a quarter of the total and trumping the American Farm Bureau (#2) by over $2.5 million.

Like I said, just follow the money trail...

So how do we know GMOs are dangerous, if government is not requiring the studies?

Various independent feeding studies (by concerned or interested scientists) in animals have resulted in potentially pre-cancerous cell growth, damaged immune systems, smaller brains, livers, and testicles, partial atrophy or increased density of the liver, odd shaped cell nuclei and other unexplained anomalies, false pregnancies and higher death rates.

"Thousands of sheep, buffalo, and goats in India died after grazing on Bt cotton plants. Mice eating GM corn for the long term had fewer, and smaller, babies. More than half the babies of mother rats fed GM soy died within three weeks, and were smaller. Testicle cells of mice and rats on a GM soy change significantly. By the third generation, most GM soy-fed hamsters lost the ability to have babies. Rodents fed GM corn and soy showed immune system responses and signs of toxicity. Cooked GM soy contains as much as 7-times the amount of a known soy allergen. Soy allergies skyrocketed by 50% in the UK, soon after GM soy was introduced. The stomach lining of rats fed GM potatoes showed excessive cell growth, a condition that may lead to cancer. Studies showed organ lesions, altered liver and pancreas cells, changed enzyme levels, etc.

Unlike safety evaluations for drugs, there are no human clinical trials of GM foods. The only published human feeding experiment revealed that the genetic material inserted into GM soy transfers into bacteria living inside our intestines and continues to function. This means that long after we stop eating GM foods, we may still have their GM proteins produced continuously inside us." (Source: Institute for Responsible Technology)

OK, so how do I avoid GMOs?

Buy 100% organic. The easiest way to do avoid GMOs is to always buy certified 100% organic products, which, by law, cannot contain GMOs. You can also look for the Non-GMO Project seal on the packaging.

Avoid processed foods. Nearly all processed foods contain one or more of the typical GM ingredients, in one derivative or another.

Be wary of vegetable oil and margarine. Most vegetable oils and margarines on the shelves in grocery stores and used in restaurants and in processed foods are made from soy, corn, canola, or cottonseed. Unless the label on the bottle of oil specifically says "Non-GMO" or "Organic," chances are it is genetically modified. Some good alternatives that do not typically include GMOs are: olive oil, sunflower oil, safflower oil, almond oil, coconut oil, and pure butter.

Be wary of your vitamins. Vitamin C is often made from corn. Vitamin E is often made from soy. Vitamins A, B2, B6, and B12 may also be derived from GMOs.

Where can I get more information?

Check out:
Non-GMO Shopping Guide 
Institute for Responsible Technology
Non-GMO Project
Center for Food Safety



This post is part of Monday Mania at The Healthy Home Economist, Real Food Wednesday at Kelly the Kitchen Kop, and Fight Back Friday at Food Renegade.

Dairy Kefir

I've been making dairy kefir for quite some time now, but realized that I never have posted about it.  So here goes!  Dairy kefir is made by adding dairy kefir grains to milk. You can use almost any kind of milk - raw cow's milk, raw goat's milk, pasteurized milk (but not ultra-high temperature pasteurized), homogenized milk, and I've even seen blogs on using coconut milk to make kefir. It is generally recommended to use whole fat milk, rather than low-fat or skim milk.

 The dairy kefir grains, like water kefir grains, are a symbiotic colony of bacteria and yeast. But don't be confused with the two types of kefir grains... they are different in the way they look and the way they eat sugars. Dairy kefir grains look kind of like cauliflower. They're sort of a pale yellow/whitish color and clump together. Dairy kefir grains feed off of the lactose/milk sugar. The resulting kefir is low in lactose, while rich with beneficial bacteria and yeast. It also contains high levels of vitamins, minerals, and enzymes. Kefir is often compared to yogurt because they have similar tastes. While yogurt does contain some beneficial bacteria, kefir is much better for you. It contains five times more beneficial organisms than yogurt and includes beneficial yeasts as well as bacteria, while yogurt only contains beneficial bacteria. These beneficial bacteria and yeasts are good for digestion and help to keep your gut healthy. They also help your body protect itself against viruses, disease, and parasites.

Dairy kefir has many uses. You may drink or eat it plain; use it in smoothies; use it as your acid medium to soak grains/nuts/seeds; or use it to make ice cream, popsicles, salad dressing, cheese, and so much more, I'm sure. So far, I have really only used mine plain, flavored it with pureed fruit, in smoothies, in salad dressing, and for soaking grains. I have wanted to expand my uses of kefir, but just haven't gotten around to it yet. Hopefully I will soon.

Dairy Kefir

2 tablespoons of kefir grains
1 quart of milk

If your kefir grains are dehydrated when you get them, you should follow the directions that come with them to get them hydrated.

It will take your kefir grains some time to become acclimated to your house and your milk. This could take anywhere from a couple of days to a month, according to some sources. You may want to start with only one cup of milk for the first few batches to get your grains acclimated and not waste much milk. Once your grains are fully acclimated, you can use the full quart of milk to make kefir. Make sure you're not using too many grains for the amount of milk you are culturing. You only need about 2 tablespoons for a quart. If you have more, your chances of it separating into curds and whey are higher and the yeast will be in overabundance in the resulting kefir... which does not taste the best.

I started out with some kefir grains from my sister-in-law and had decent luck with them.  Although I never really got a nice, thick kefir out of them.  Unfortunately, those grains died over the holidays when I stopped making kefir due to just plain being too busy.  Just before New Years, I got some more grains from my dairy farmer.  These have been awesome since they were cultured in the same raw milk that I am using.  My kefir is now nice, thick, and creamy.  This isn't the most appetizing picture, but it shows how thick my kefir now gets after 18 hours.  The cream that has risen to the top is extra-thick.  You can also see the kefir grains, which rise to the top as they culture.

To make kefir, pour milk into a wide-mouth quart sized jar. Add the dairy kefir grains and stir gently with a wooden or plastic spoon (don't use metal as it does not react well with the grains). Cover with a cloth, paper towel, or coffee filter, and secure with a rubber band... or just loosely place a jar lid on the jar.  Leave at room temperature away from other cultures to prevent cross-contamination. Ideal room temperatures are between 65 - 80 degrees. It will take longer to culture/ferment with cooler temperatures (like in the winter) and faster with warmer temperatures (like in the summer). If you have your kefir near a heat source (the stove, oven, crockpot, etc.), keep in mind that it will culture more quickly. 

You may culture the kefir until you are satisfied with the thickness and taste. You may want to try tasting it after 12 hours, then 24 hours, 36 hours, and 48 hours. It will get more thick and more sour over time. If you let it go too long, you will see the kefir separate into curds and whey. You might also see some yellow liquid surrounding the kefir grains, this is the beginning of this separation into curds and whey. Its fine to let the kefir culture to this point, if that is what you like or what you want. We tend to like our kefir after about 18 hours in the summer. I'm finding I have to let it culture a little longer in the winter if I leave it on the counter... usually to between 24 and 36 hours now.  But I generally just turn my oven light on and place my jar in the oven with the light on.  Its done after about 18 hours. 

After about 8 or 10 hours, gently stir the culturing kefir.  You will see the grains floating on top - the bumpy stuff. Stirring after the milk has partially cultured will help achieve a smooth consistency.

When you've decided the taste and thickness are right for your family, remove the grains with a wooden or plastic spoon, or use a plastic strainer... remember don't use metal! Transfer the kefir grains to a new batch of milk, or store in the refrigerator until you need them again. Do not rinse the grains - you really only want to rinse the grains if you fear cross-contamination, or are switching to a different type of milk.

Cover the finished kefir and refrigerate.
Dairy kefir grains may be stored in the refrigerator in a small amount of milk. This will keep for one or two weeks.

This post is posted as part of the Tuesday Twister at GNOWFGLINS and Real Food Wednesday at Kelly the Kitchen Kop.

Parabens... and my favorite lotion

I've been on a quest for quite a long time now to eliminate (or limit in some cases) the toxins that our family is exposed to. One of the first steps I took, way back when, was to eliminate the parabens in as many of our personal care products as possible. This was no easy task. Parabens are one of the most commonly used ingredients in personal care products. The only ingredient that is found more often than parabens is water.

Parabens are synthetic chemicals that are added to most personal care products as a preservative. This allows your shampoos, conditioners, sunscreens, deoderants, lotions, hair products, etc. to sit on the shelf for many months and years. This is a good thing, right? You would think so... but really it is very dangerous to your health.

Parabens have now been proven to mimic the estrogen hormone in our bodies. This can lead to extra fat storage/obesity, diminished muscle mass, and male breast growth. Many studies have also linked parabens to an increased rate of breast cancer.

The different types of parabens have different effects on your body, as well. For example, the U.S. Environmental Protection Agency (EPA) found that methyl parabens are linked to developmental, metabolic, hormonal, and neurological disorders. Yet they continue to allow them to be used in products. Sadly, the power of money and the lobbyists for the personal care companies is huge.

I could keep going... it continues to be just as scary. But there are articles upon articles of information on the internet that you can google if you still aren't convinced. This was enough information to convince me, though.

So I started on my quest. Since I use lotion many times a day, I really wanted to find some good alternatives to the brands I used to use. I thought it would be a pretty easy step. I first went out to Trader Joe's because they are known for good quality products. I just grabbed a moisturizing lotion off the shelf, assuming it was safe. I was appalled when I got it home and saw a couple different parabens on the ingredients list. That was one of many wake up calls that many products labeled "natural" or found in health food stores really aren't any better for you than the national brands that you see at your local big-box store.

There are no federal or official guidelines for personal care products. So basically, anyone can claim their product is natural or organic. Yes, even organic products. Some products labeled as organic actually only contain a very small percentage (like single-digit) of organic ingredients! Truly organic products will not contain any preservatives, however they may contain some natural antimicrobial/fungal ingredients (like grapefruit seed extract) or antioxidant vitamins (A, C, and E). These ingredients will act as preservatives with no dangerous side effects.

Back to my quest, after the Trader Joe's lotion debacle, I tried out many other brands... and I always started by researching the brand on the Environmental Working Group (EWG) Cosmetics Database site before purchasing it. I tried several brands, but just wasn't satisfied with them. They either left me feeling greasy or left my skin feeling dry. But I kept looking.


I finally found a lotion that I'm happy with while we were out in Colorado this summer. Dr. Bronner's Magic Organic Lotion. It has an EWG rating of 2 (ratings of 0-2 are low hazards). Although, it does have ethanol listed as an ingredient, which isn't safe but it doesn't effect the overall score of the lotion. I like to use this lotion on my hands and body. It keeps me feeling moisturized and does not make me feel greasy. Dr. Bronners is known for using purely organic ingredients and seems to be an overall great company with healthy products.

I also like to use straight coconut oil as a moisturizer when I'm feeling really dry. It does leave a greasy feeling, which I'm not too fond of, but it does moisturize very well. And its totally safe. Its great to use in the winter and it'd be awesome to use on a pregnant belly, I think.

So anyway, if you are looking for some new moisturizers, I'd highly recommend the Dr. Bronners Magic Organic Lotion - and straight up coconut oil.

If nothing else, I encourage you to take a look at the ingredients list of your most used personal care products. If any parabens are listed as ingredients, I urge you to try some different, safer products. There is no question that the beauty products you use on a daily basis can and will harm you. The adverse effects of the toxic ingredients are compounded over decades. Please choose wisely and read your labels.

Chicken Bone Broth/Stock

I've been making homemade broth/stock from bones for many years now. But I was also canning it at times and I was still buying a good deal of it, too... or making some from Better than Boullion. I decided a few months back that I will not can stock anymore (I will only freeze it now), nor will I buy broth/stock anymore. I'm trying to work broth/stock into our diets more regularly... especially during the cold/flu season that we are headed into.

I've been making stock once a week now for the last three or four weeks so we've been getting it in our diets about two or three times a week. I'd like to eventually have it in our daily diets. That means I need to change the way I make stock... so I can make a larger quantity at one time. Currently, I just make it in my 6-quart crockpot and I usually end up with 3 or 4 quarts of stock once its done. Thanks to a tip I received at last month's WAPF chapter meeting, I think I'm going to start making it in my big roaster so I can make a larger quantity at one time. That way I can still feel comfortable leaving it on while we're away at work (I just would not feel comfortable leaving it on the stovetop when we're away from the house... even if it were only for an hour). I haven't tried it yet, but I look forward to trying it for the first time later this week when I make turkey stock. I'll update on the outcome.

So why the decision on wanting to incorporate bone broth/stock into our daily diets? Because its just so incredibly good for you! A good broth/stock contains minerals that your body can absorb easily - calcium, magnesium, phosphorus, silicon, sulphur, and other trace minerals. It contains the broken down material from cartilage and tendons - stuff like chondroitin sulphates and glucosamine, which are now sold as supplements for arthritis and joint pain... and they cost quite a bit, too. Fish broth/stock is a great source of iodine and other thyroid-supporting minerals. I haven't tried making fish broth yet, but I'm hoping to get fish heads and bones from my uncle after his fishing trips from now on so I can give it a try.

Most importantly, a good broth/stock contains lots of gelatin from the bones. Gelatin is extremely nutritious. It builds strong bones and cartilage and also benefits your skin, digestion, immunity, heart, and muscles. It has been known to have a positive effect on many human ailments - such as ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice, and cancer to name a few. It is a wonderful digestive tonic and an excellent treatment for reducing inflammation.

Feet, hooves, heads, and necks from animals contain the largest amounts of gelatin. If you don't already have a source for these pieces, you should definitely find one. I have found many sources for chicken feet and necks. Not so much for hooves, but I also haven't looked into it much yet... I've also heard that selling calves hooves is illegal in Michigan... but again I can't vouch for this yet since I haven't looked into it yet. According to Sally Fallon, you should use 2-4 chicken feet for chicken stock and about 2 pounds calves feet pieces to get the best results in a large pot of stock.

So how do you make a good bone stock/broth? Below, I've included a recipe from Sally Fallon, which can be found in the Nourishing Traditions cookbook. This is how I make my chicken stock. I have been using the carcass of a whole bird, plus 2-3 necks and 3-4 feet. Once I start using my big roaster to make my stock, I'll increase the quantities to adjust for a larger amount of stock.

Chicken Bone Broth/Stock

1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
(I also like to add the green parts of leeks... I always wondered what I could do with those green parts aside from throwing them on the compost. Now I just collect them all in a large bag in the freezer to throw into my stocks. It adds a delicious flavor! I also add the leaves from the celery stalks, too!)

If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. Place chicken or chicken pieces in a large stainless steel pot (or crockpot or roaster) with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. This allows the vinegar to work the bones, making them ready to extract all the gelatin and minerals. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours (if you are using a crockpot on low, you should let it go 18-24 hours). The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. (If I use a whole chicken, I take the meat off the bones after a couple of hours, otherwise the chicken gets a weird texture and we don't care for it. Then I put the bones back in to cook... but most of the time I'm starting my stock with only the carcass/bones/pieces, not a whole bird.) Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.

For more information, Sally Fallon has a great article that I'd highly recommend reading - Broth is Beautiful. As well as Kaayla Daniel's article - Why Broth is Beautiful.


This post is part of the Tuesday Twister at GNOWFGLINS. 

Growing Connections, Part 2

It has been a busy week and I haven't had the time to update on the next part of my experience at Growing Connections this past Sunday. But here it is and please bear with me as I work on parts three and four.

After Jordan Rubin's opening keynote session, the conference split into three paths. The first path was titled Weston A. Price 101 and began with a session on the basics of nutrition. The second path was titled Weston A. Price 201 and began with a session on salt. The third track was titled Children's Health and began with a session on vegetarianism. I sat in on the salt discussion. I've read some of the basics about the need for salt in the diet, but haven't delved into it as much as I have other topics. So I figured I could learn some good stuff at that session... which I did. I'll cover the basics and the new stuff (to me) here.

Growing Connections - Part 1

On Sunday, September 19th, I attended the Healthy Traditions Network's annual Growing Connections conference in Birmingham. Healthy Traditions Network is the local Weston A. Price Foundation (WAPF) chapter for the metro Detroit area. It was a great experience for me - getting to meet lots of awesome people with amazing stories, hearing so much great information, and, of course, the fabulous and huge REAL food farmers' market!

Making the Switch to Raw Milk

We finally made the switch to raw milk last month and I cannot tell you how excited I was about it (and still am)! I had done a lot of research into it a little more than a year ago, after my first taste of raw milk at the Grand Blanc farmers' market (much of this post was actually written back then and has been sitting in my blog drafts until we actually made the switch). It is seriously the best tasting milk ever... so creamy and smooth and sweet... like milk is supposed to taste! I wish it would not have taken me more than a year to finally sign the papers to buy a couple cow shares. But life got in the way, as it often does, and other things took priority. Then I had my gall bladder attack in July and my entire focus on eating switched back to where it was a year ago, focusing in on the Nourishing Traditions and WAPF way of eating... only this time I have been more proactive at actually making the bigger changes.

Brassicas and thyroids... Who knew? Not me!

I've mentioned before that I receive regular newsletters from a local organic farm called Nature's Pace Organics. The newsletters are mostly geared towards their CSA members, but anyone can sign up for them. Anyway, there was some interesting (to me) information in the latest newsletter that I thought I'd share. I had no idea that eating raw Brassica family veggies could be a problem for folks with thyroid issues! So here's the excerpt from the newsletter:

"On that cabbage note, I’d like to quickly touch on a concern some may have with the consumption of too many vegetables in the Brassica genus. Vegetables that belong to this genus include broccoli, brussel sprouts, cabbage, cauliflower, collard greens, kale, kohlrabi, mustard, rutabagas, turnips and napa cabbage. These are among my favorite veggies not only for their delicious taste (especially the kohlrabi!), but also for the anti-carcinogenic, glucosinolates found within. A word of caution though, these foods, when digested by intestinal bacteria, can release substances called goitrogens that may suppress the thyroid’s ability to function. The thyroid gland regulates body metabolism, body temperature, blood calcium levels, energy, excess fats, hormones, oxygen, weight loss, among others. The level of goitrogens is at its highest when these foods are eaten raw. These goitrogens also show evidence of providing additional protection against cancer, and I tend to feel that if something is raw with its life-giving enzymes the positive will outweigh the negative. However, after a prolonged absence from eating these foods, and quite suddenly eating plenty again, I feel there’s been quite a noticeable change in my body temperature, a change Jacob can feel on me by the mere touch. The variables internally within and externally of the body are numerous, and I would suspect food combination also plays a part in all this, but a noticed correlation that is being expressed here. My family experiences problems with low thyroid functions already (presumably many of yours also, since we all live near the ionizing radiation of the Flint auto industry) which make us especially vulnerable to compounds of this nature. In short, if you have a pre-existing thyroid condition, you may want to avoid eating your brassicas raw. Steaming/boiling these foods decreases the amount of goitrogens considerably. Like everything else with what we eat, listen to your body and what it’s telling you."

Will we see an end to GMOs?

I certainly hope so, though I know the road will be a long one with huge multi-national companies like Monsanto lobbying in D.C. Hopefully we'll see some improvements in our food labeling at the very least. I was reading a news article/blog post this morning about President Obama's food safety team that gives me some hope. Check out the article if you're interested in this stuff and be sure to click on all the links, too. There are some great articles that he links to. I am very happy to read that Mrs. Obama is planting the first veggie garden since Eleanor Roosevelt - and its going to be a big one, 1100 square feet! I knew that the First Lady had added local, healthful eating to her own agenda, but hadn't heard about the garden. Something else I learned from clicking the links in the original post totally freaked me out. You know GMOs are bad when the company behind the development of them (Monsanto) bans them from their own cafeterias! Now that is scary!! Let's hope we can see some turn-around from previous food safety policies with this new administration and team. Be sure to write your Congresspeople and the White House, whether you are for or against these new directions so that we can make a difference!

The Rural Agenda

I've been browsing President Obama's agendas for the last week or two and wanted to point out his Rural Agenda in particular. I am quite excited about many of his agendas, but I thought this one would be appropriate to post about here, since it will affect our food supply. I was quite impressed with this, as I'd been reading various sources over the last six months or so that have led me to believe he was pretty lukewarm on issues such as these. I think this should bring much hope and excitement to rural communities, which always get overlooked due to the focus on the inner-cities, even though they face many of the same problems that the inner-cities do. Of course, it is partially our responsibility to help President Obama accomplish these initiatives - if we believe in them at least. Most of these will require some action by Congress. It is always important for us, as American citizens, to contact our Congressional delegation on the issues we feel are important (whether in support or not). It is our right to have our voices heard - contacting your Congressional delegation is one very important way of being heard. I encourage anyone reading this, that feels these issues are important, to contact your Congresspeople expressing your views and requesting their support (or not) on these initiatives. And if you are one that sits back and does nothing, just waiting for things to happen, and then find yourself unhappy with the results... then I hope you don't sit around and complain about this or that... because you had your chance to help make a difference, you just have chosen not to.

I've just copied and pasted the agenda below.

PRESIDENT OBAMA'S RURAL AGENDA:

Rural communities face numerous challenges but also economic opportunities unlike anything we have witnessed in modern history. President Obama and Vice President Biden believe that together we can ensure a bright future for rural America. They will help family famers and rural small businesses find profitability in the marketplace and success in the global economy.

Ensure Economic Opportunity for Family Farmers

~ Strong Safety Net for Family Farmers: Fight for farm programs that provide family farmers with stability and predictability. Implement a $250,000 payment limitation so we help family farmers -- not large corporate agribusiness. Close the loopholes that allow mega farms to get around payment limits.

~ Prevent Anticompetitive Behavior Against Family Farms: Pass a packer ban. When meatpackers own livestock they can manipulate prices and discriminate against independent farmers. Strengthen anti-monopoly laws and strengthen producer protections to ensure independent farmers have fair access to markets, control over their production decisions, and transparency in prices.

~ Regulate CAFOs: Strictly regulate pollution from large factory livestock farms, with fines for those that violate tough standards. Support meaningful local control.

~ Establish Country of Origin Labeling: Implement Country of Origin Labeling so that American producers can distinguish their products from imported ones.

~ Encourage Organic and Local Agriculture: Help organic farmers afford to certify their crops and reform crop insurance to not penalize organic farmers. Promote regional food systems.

~ Encourage Young People to Become Farmers: Establish a new program to identify and train the next generation of farmers. Provide tax incentives to make it easier for new farmers to afford their first farm.

~ Partner with Landowners to Conserve Private Lands: Increase incentives for farmers and private landowners to conduct sustainable agriculture and protect wetlands, grasslands, and forests.

Support Rural Economic Development

~ Support Small Business Development: Provide capital for farmers to create value-added enterprises, like cooperative marketing initiatives and farmer-owned processing plants. Establish a small business and micro-enterprise initiative for rural America.

~ Connect Rural America: Modernize an FCC program that supports rural phone service so that it promotes affordable broadband coverage across rural America as well.

~ Promote Leadership in Renewable Energy: Ensure that our rural areas continue their leadership in the renewable fuels movement.

Improve Rural Quality Of Life

~ Combat Methamphetamine: Continue the fight to rid our communities of meth and offer support to help addicts heal.

~ Improve Healthcare: Work to ensure a more equitable Medicare and Medicaid reimbursement structure that often gives rural healthcare providers less money for the very same procedure performed in urban areas. Attract providers to rural America by creating a loan forgiveness program for doctors and nurses who work in underserved rural areas. Promote health information technologies like telemedicine.

~ Improve Rural Education: Provide incentives for talented individuals to enter the teaching profession, including increased pay for teachers who work in rural areas. Create a Rural Revitalization Program to attract young people to rural America and retain them. Increase research and educational funding for Land Grant colleges.

~ Upgrade Rural Infrastructure: Invest in the core infrastructure -- roads, bridges, locks, dams, water systems and essential air service -- that rural communities need.