Awakening Internal

Personal growth through the eyes of love


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What Are GMO’s Anyway??

You hear a lot about GMO’s these days.  What is the best way to avoid GMO’s?  Eat organic, whole foods!  What exactly is a GMO?  Genetically modified foods have had foreign genes inserted into their genetic codes.

“Genes change every day by natural mutation and recombination, creating new biological variations. Humans have been exploiting this for centuries—shuffling genes in increasingly systematic ways and using extensive crossing and artificial selection—to create many combinations that would never otherwise have occurred. Just about everything we eat is derived from livestock, crops, and microorganisms bred specifically to provide food. Humans have also redistributed genes geographically: the soybean is native to Asia but is now grown throughout the Americas, and the potato, native to the American continent, is grown throughout the temperate world. DNA has never been “static,” neither naturally nor at the hand of people.

Genetic modification is an extension of this. However, unlike conventional breeding, in which new assortments of genes are created more or less at random, it allows specific genes to be identified, isolated, copied, and introduced into other organisms in much more direct and controlled ways. The most obvious difference from conventional breeding is that genetic modification allows us to transfer genes between species.”  Leighton@campden.co.uk

The average American’s diet relies heavily on corn, not so much in its vegetable form, which is okay in moderation but in its more toxic forms like high-fructose corn syrup, which is found in a lot of the fake, processed foods available in your grocery store or restaurants.  If you are vegan or vegetarian, you probably get soy in your diet as a protein substitute.

Potential benefits of genetically engineered food include:

  • More nutritious food
  • Tastier food
  • Disease and drought-resistant plants that require fewer environmental resources (water, fertilizer, etc.)
  • Decreased use of pesticides
  • Increased supply of food with reduced cost and longer shelf life
  • Faster growing plants and animals
  • Food with more desirable traits, such as potatoes that absorb less fat when fried
  • Medicinal foods that could be used as vaccines or other medications

Potential risks include:

  • Modified plants or animals may have genetic changes that are unexpected and harmful.
  • Modified organisms may interbreed with natural organisms and out-compete them, leading to extinction of the original organism or to other unpredictable environmental effects.
  • Plants may be less resistant to some pests and more susceptible to others.

It is easy to see that there are perceivable benefits to genetically modifying our foods.  It is less apparent to many that there can be a huge and detrimental impact upon our health by eating the same.  So…what should we do?

  1. Remove processed foods from your diet and eat whole foods.
  2. Eat animal protein that is organic and naturally raised.

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It’s virtually impossible to provide a complete list of genetically modified food (GM food) in the United States because there aren’t any laws for genetically modified crops!

Some estimates say as many as 30,000 different products on grocery store shelves are “modified.” That’s largely because many processed foods contain soy. Half of North America’s soy crop is genetically engineered!

 

Rapeseed – Resistance to certain pesticides and improved rapeseed cultivars to be free of erucic acid and glucosinolates. Gluconsinolates, which were found in rapeseed meal leftover from pressing, are toxic and had prevented the use of the meal in animal feed. In Canada, where “double-zero” rapeseed was developed, the crop was renamed “canola” (Canadian oil) to differentiate it from non-edible rapeseed.

 

Honey – Honey can be produced from GM crops. Some Canadian honey comes from bees collecting nectar from GM canola plants. This has shut down exports of Canadian honey to Europe.

 

Cotton – Resistant to certain pesticides – considered a food because the oil can be consumed. The introduction of genetically engineered cotton plants has had an unexpectedly effect on Chinese agriculture. The so-called Bt cotton plants that produce a chemical that kills the cotton bollworm have not only reduced the incidence of the pest in cotton fields, but also in neighboring fields of corn, soybeans, and other crops.

 

Rice – Genetically modified to contain high amounts of Vitamin A. Rice containing human genes is to be grown in the US. Rather than end up on dinner plates, the rice will make human proteins useful for treating infant diarrhea in the developing world.

 

Soybean – Genetically modified to be resistant to herbicides – Soy foods including, soy beverages, tofu, soy oil, soy flour, lecithin. Other products may include breads, pastries, snack foods, baked products, fried products, edible oil products and special purpose foods.

 

Sugar cane – Made resistant to certain pesticides. A large percentage of sweeteners used in processed food actually come from corn, not sugar cane or beets. Genetically modified sugar cane is regarded so badly by consumers at the present time that it could not be marketed successfully.

 

Tomatoes – Made for a longer shelf life and to prevent a substance that causes tomatoes to rot and degrade.

 

Corn – Resistant to certain pesticides – Corn oil, flour, sugar or syrup. May include snack foods, baked goods, fried foods, edible oil products, confectionery, special purpose foods, and soft drinks.

 

Sweet Corn – Genetically modified to produces its own insecticide. Officials from the US Food and Drug Administration (FDA) have said that thousands of tonnes of genetically engineered sweet corn have made their way into the human food supply chain, even though the produce has been approved only for use in animal feed. Recently Monsanto, a biotechnology food producer, said that about half of the USA’s sweet corn acreage has been planted with genetically modified seed this year.

 

Canola – Canola oil. May include edible oil products, fried foods, and baked products, snack foods.

 

Potatoes – (Atlantic, Russett Burbank, Russet Norkatah, and Shepody) – May include snack foods, processed potato products and other processed foods containing potatoes.

 

Flax – More and more food products contain flax oil and seed because of their excellent nutritional properties. No genetically modified flax is currently grown. Herbicide-resistant GM flax was introduced in 2001, but was soon taken off the market because European importers refused to buy it.

Papaya – The first virus resistant papayas were commercially grown in Hawaii in 1999. Transgenic papayas now cover about one thousand hectares, or three quarters of the total Hawaiian papaya crop. Monsanto, donated technology to Tamil Nadu Agricultural University, Coimbatore, for developing a papaya resistant to the ring spot virus in India.

 

Squash – (yellow crookneck) – Some zucchini and yellow crookneck squash are also GM but they are not popular with farmers.

 

Red-hearted chicory – (radicchio) – Chicory (Cichorium intybus var. foliosum) is popular in some regions as a salad green, especially in France and Belgium. Scientists developed a genetically modified line of chicory containing a gene that makes it male sterile, simply facilitating the production of hybrid cultivars. Today there is no genetically modified chicory on the market.

 

Cotton Seed Oil – Cottonseed oil and linters. Products may include blended vegetable oils, fried foods, baked foods, snack foods, edible oil products, and small goods casings.

 

Tobacco -The company Vector has a GMO tobacco being sold under the brand of Quest® cigarettes in the U.S. It is engineered to produce low or no nicotine.

 

Meat – Meat and dairy products usually come from animals that have eaten GM feed.

 

Peas – Genetically modified (GM) peas created immune responses in mice, suggesting that they may also create serious allergic reactions in people. The peas had been inserted with a gene from kidney beans, which creates a protein that acts as a pesticide.

 

Vegetable Oil – Most generic vegetable oils and margarines used in restaurants and in processed foods in North America are made from soy, corn, canola, or cottonseed. Unless these oils specifically say “Non-GMO” or “Organic,” it is probably genetically modified.

 

Sugar beets – May include any processed foods containing sugar.

 

Dairy Products – About 22 percent of cows in the U.S. are injected with recombinant (genetically modified) bovine growth hormone (rbGH).

 

Vitamins – Vitamin C (ascorbic acid) is often made from corn, vitamin E is usually made from soy. Vitamins A, B2, B6, and B12 may be derived from GMOs as well as vitamin D and vitamin K may have “carriers” derived from GM corn sources, such as starch, glucose, and maltodextrin.

So, on this note, like I said at the beginning of this article, the BEST way to avoid GMO’s, is to eat organic, whole foods.  Stay away from processed food and it is very important to cook at home as much as you can; by cooking at home, you know exactly what you’re getting!!

If you enjoyed this article, feel free to share or comment below!  I love hearing from each and everyone of you!

Visit my website at http://michelle-manning.healthcoach.integrativenutrition.com/

Sources

http://onlinelibrary.wiley.com/doi/10.1046/j.1365-313X.2001.01119.x/full

http://www.umm.edu/ency/article/002432.htm

http://www.disabled-world.com/fitness/gm-foods.php#ixzz1urCkFYvD

http://www.bmj.com/content/318/7183/581.short

http://archlinux.arch.ttu.edu/w/images/d/d8/Genetically_Modified_Foods.pdf

http://www.sciencemag.org/content/285/5426/384.short

http://promitheas.iacm.forth.gr/lm/?p=2463


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Gluten Free Lasagna

This is another one of my favorite recipes from my mother, that I have taken and made gluten free.  I have also made a dairy free version, but I have to admit that it just wasn’t the same.  I think I need to try some different dairy free products and test it again.  When I do, I will definitely post an update.  I do use Romano cheese though, which helps reduce the amount of dairy.  Romano cheese is made from sheep’s milk, just check the label though, because sometimes cow’s milk is listed as an ingredient.  Also, use organic ingredients when you can.  Whole Foods has a great selection of organic spices.

Prep time:
90 minutes
Cooking time:
60 minutes
Yields:
8 people
Ingredients:

2 lbs hamburger (bison or organic, grass fed ground beef)
1 1/2 tsp minced garlic
3 -15 oz cans of diced tomatoes
1- 8 oz can of tomato sauce
1/2- 6 oz can of tomato paste
1 tsp salt
dash of black pepper
1 tablespoon oregano
1 pack of Stevia
1 tsp of minced onions
2 big bay leaves
gluten free lasagna noodles
Cottage Cheese
Mozzarella Cheese

Directions:
Brown 2 lbs of hamburger  w/ 1 ½ tsp minced garlic
Add 3 can of diced tomatoes (15 oz)
1 can tomato sauce (8oz)
½ can of tomato paste (6 oz)
1 tsp salt
Sprinkle black pepper
1 tbsp oregano
1 pack of Stevia
1 tsp minced onions
2 big bay leaves
Cook for 30 minutes
12 gluten free lasagna noodles, boil and run under cold water
1st layer- noodles
Cover w/ sauce
Cottage Cheese
Sauce to cover
Noodles
Mozzarella Cheese
Sauce to cover
Noodles
Remaining sauce
Romano cheese to cover
***Most important ingredient- LOTS of Vitamin “L” (LOVE)***
Bake at 300 for 30 minutes and let rest for at least 15 minutes…IF you can 


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Spanish Rice and Stuffed Peppers

Ingredients:

1 cup of prepared organic brown rice

1 Can of Organic Black Beans, drained

1 Can of Organic Diced Tomatoes

1 Can of Organic Tomato Sauce

1 green bell pepper

4 Bell Peppers (Red, Yellow and Orange)

1 small organic yellow onion

1 clove of garlic, minced

Himalayan Salt and Black Pepper to taste

Directions:

Sauté onions and bell peppers with one garlic clove minced
Once veggies are sautéed, add a can of diced tomatoes and a can of black beans
Add salt and pepper to season
Add brown rice (make a cup of rice ahead of time. 1 cup of rice and 2 cups of water, bring to boil, turn heat down to low and cover for approximately 40-45 minutes)
Add just enough tomato sauce so the rice isn’t “dry” but it shouldn’t be soupy.
Cut the tops off of red, yellow and orange bell peppers and boil them for 5 minutes and then stuff them with Spanish rice and pour a little bit of the tomato sauce over the top of stuffed peppers and bake on 350 for about 30 minutes (cover with tin foil if they start looking too done).

This is a delicious AND beautiful recipe …ENJOY!


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Roasted Portobello Mushroom

Look at this fab dinner! Lightly toasted Udi’s gluten free baguettes , roasted Portobello mushroom, topped with sauteed onions, peppers and basil and then i topped THAT with fresh baby arugula. All organic ingredients! YUMMMMM…. What’s your fave meal?

mushroom

Ingredients:

Portobello Mushroom

Olive Oil

Clove of Garlic, minced

1/4 Red Onion, Sliced

1/4 Bell Pepper (Red, Yellow or Orange)

Fresh Basil (chopped)

Handful of Arugula

Directions:

Preheat oven to 400

Wash mushroom, break stem off and brush with olive oil and top with 1/2 of your minced garlic, Himalayan salt and pepper to taste.  Put in preheated oven for 12 minutes.

Meantime, while mushroom is roasting, sauté you onions, peppers, chopped stem of mushroom, basil and garlic.  When tender, remove from heat.

Take mushroom out when time is up and top with sautéed veggies and fresh arugula

Did you enjoy this recipe?  Feel free to share with someone that you know would enjoy and comment in the comments section, I’d LOVE to hear from you!

 

 


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Banana Bread-Gluten and Dairy Free

Banana Bread

I have taken a favorite recipe of mine, from my mother and tweaked it so I can have a gluten and dairy free version of banana bread, being that I’m intolerant to both gluten and dairy.  A lot of the time, when I purchase gluten and dairy free breads, I find that they are dry and a little tough…but you will NOT find that with this recipe!!  This banana bread is moist and I mean MOIST and very soft…probably because we really didn’t even give them time to cool down before we started shoving them in our pie hole!!

INGREDIENTS:

Not quite ¾ cup of Grade B maple syrup (organic)

½ cup earth balance shortening

3 ripe bananas (organic)

2 eggs well beaten (local, organic)

1 1/3 Bob’s Red Mill Flour

½ teaspoon salt

1 teaspoon baking soda

1/3 cup chopped pecans (organic)

Directions:

Cream syrup and shortening together then add bananas and eggs. Put flour, salt and baking soda together separately and mix.  Blend wet and dry ingredients and pecans but don’t over mix.  Bake in a loaf pan for 50 minutes at 350 degrees or in a muffin pan for approximately 12-15 minutes.

When you try this recipe, please comment on this post and let me know just how DELISH you think it is too!!!


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Pumpkin Soup

 

Tis Punkin’ Season!!!

It’s amazing how my body craves foods that are in season. This is something that started about 3-4 years ago for me. Craving foods that are in season; this is how our bodies are designed to operate and if our digestion is working correctly and addictions aren’t driving our cravings, then our bodies will crave what our bodies need AND seasonal. Today I threw together a new creation that I wanted to share with you.

Pumpkin Soup
(It’s important to use organic ingredients every opportunity you can)

Put a spoonful of ghee, butter, earth balance (whatever you use for butter) in your pan to melt.
Puree a few carrots, quarter of a sweet onion, half of a clove of garlic and coconut milk. Add pureed mixture to melted butter and stir in one can of pumpkin. Add a pack of stevia, honey or maple syrup (whatever you prefer),a little vanilla, cinnamon, salt and pepper to taste. Add additional coconut milk if needed to reach desired consistency. Bring to a slow boil, slowly stirring the whole time and cut heat down to low for five minutes.

It’s ready to eat! I did grind a little salt and pepper on top once in my bowl and its delicious!

Let me know if you try it and I’d love to hear what you think about it!  Start to finish took me about 10-15 minutes total, super quick and super easy!

 

Pumpkin Soup


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Roasted Summer Squash

Roasted Summer Squash

Preheat oven to 400°

Ingredients:

1-yellow squash, sliced

1-zucchini, sliced

1-small red onion, sliced

1-handful of mushrooms, sliced

1 cup of pecan pieces

1-clove of garlic, minced

salt and pepper

Directions:

Combine all ingredients in a bowl and toss with olive oil, sea salt or Himalayan salt and cracked black pepper until all vegetables are coated with the olive oil. Bake uncovered for 30 minutes.  How easy is THAT??!!!

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Some of my fall faves!