Day: July 9, 2011

Interesting Information: GMO Foods Have Not Been Tested Properly

Interesting Information:  July 9, 2011

GMO Foods Have Not Been Tested Properly

Philip Bereano, PhD, is a professor emeritus at the University of Washington and an engaged activist concerning genetically modified (GM) foods.  I saw this quote from him in the July/August 2011 issue of Well Being Journal and tracked down the whole interview, which is on Dr. Joseph Mercola’s web site:  http://articles.mercola.com/sites/articles/archive/2011/04/02/dr-philip-bereano-on-gmos.aspx.

Bereano said the following:

The problem with calling genetically engineered organisms safe is that there are no valid risk assessments being done on them. There is no research, really, being done into the health or environmental effects of a genetically engineered organism. Certainly no work that is published in the open peer-reviewed literature, or  that isn’t proprietary. Corporations promoting these things claim that they have done research, but you can’t get any information on it because it’s all claimed to be proprietary.

The whole interview is worth a scan because Bereano is arguing that what is coming clear is that there is a deliberate corporate strategy being carried out with government help to corner the markets on seeds and to drive organic farmers out of the market by the simple process of contamination.

Don’t scream “conspiracy theory” because while there may be some conspiracy going on here, what’s really occuring is the normal working of the logic of unfettered capitalism–which seeks to control all markets, to drive out all competitors, and to colonize any part of the economy so that it functions as a profit center.

Bereano addressed the claims that GMO foods can “feed the world” and that they are cheaper and shows that neither claim is true.

In May 2009, the American Academy of Environmental Medicine called for a ban on the use of GMO foods:  http://www.aaemonline.org/gmopressrelease.html.  Members are seeing increasing levels of serious health problems they believe to be connected to GMO foods.

What’s really disturbing is that GM foods don’t have to be labeled–which is another argument for buying local from people you trust.  Be especially careful with corn–especially corn chips.  Be sure to choose organic corn chips.   And do take  a moment to read about this issue so that you understand what is at stake for you and your beloveds.

Interesting Information: Vanilla Ice Cream

Interesting Information:  July 9, 2011

Vanilla Ice Cream

COOKS ILLUSTRATED, May/June 2010, investigated vanilla ice cream.  Nationwide, there are nearly 40 brands of vanilla ice cream.  CI chose the eight top-selling brands and taste-tested those.  The winner was Ben & Jerry’s Vanilla.  Next came Haagen-Dazs, Wells blue Bunny, Breyers, Friendly’s, Blue Bell, and Turkey Hill.  Edy’s Grand Vanilla was not recommended.

The criteria included what kind of vanilla was used (natural or synthetic); the tricky business of using stabilizers like carob gum, guar gum, tara gum, and carrageenan (the winner uses two); how much air is pumped into the ice cream to expand volume; and what kind of sweetener is used.

Edy’s, for instance, is a big package with lots of air, while Ben & Jerry’s is a small package with lots of ice cream.  Between the two, Ben & Jerry’s is a POUND heavier than Edy’s, even in the smaller package.

And ice creams using corn syrup tasted “`unnaturally sweet,’ ”  no matter the sugar levels.

Testers discovered that “keeping it simple” produced the best vanilla ice cream:  cream, milk, sugar, eggs, real vanilla, and a minimum of emulsifiers made the best ice cream.

Homemade Vanilla Ice Cream

You can keep it even simpler:  get a pint of some real/raw heavy cream, add 2 or 3 egg yolks (keep the whites for macaroons or meringues) , some real vanilla extract, a tablespoon of healthy arrowroot for creaminess, some maple syrup or honey for sweetness, put it into one of those quart ice cream makers you keep frozen in the freezer, and you have delicious and healthy ice cream in about 20 minutes!

You can also make food processor ice cream out of cream or yogurt and frozen fruit.  That recipe is on the blog in July 2010.

Interesting Information: Greek Yogurt

Interesting Information:  July 9, 2011

Greek Yogurt

A friend gives me her COOKS ILLUSTRATED magazines when she finishes them.  The May/June issue had an article on Greek yogurt I found interesting.

I knew that Greek yogurt was just yogurt with a lot of the whey drained out of it.  Anyone can make it, and the leftover whey is an amazing substance that is full of enzymes that help digestion.   A tablespoon of whey in a bit of water before a meal can really help digestion and can begin restoring probiotics in the gut.  You can also freeze it and use the ice cubes in smoothies, put it in soups, and so forth.  And, of course, there is a whole foodway of lacto-fermented foods made with whey that are chock full of enzymes.  Sauerkraut is an example, and there is a recipe for it in the recipe section of this blog.

I always thought that whey had a lot of protein, so I was skeptical about draining off the whey.  However, COOKS ILLUSTRATED says that whey does not have that high a protein content, so what’s being lost by draining some off to make a thicker yogurt is “only” the enzyme and mineral content of the whey.  (What remains is high in protein.)  If one uses the whey in other ways, no substantial harm is done–unless you are buying the yogurt and are never getting the whey.  (I’m guessing the whey is used to make that dried whey protein powder which, like all dried liquids, has been harmed by the drying process.)  Anyway, do note that you are now dealing with a whole product that has been splintered into parts–which is not a good thing to do as the whole contains all that you need to digest and use the product most effectively.

The market has “caught on” to Greek yogurt and is busily trying to make a buck on it.  So, buyer beware.  Read the labels to see what’s been added to what should just be yogurt with the whey drained off.  Many manufacturers are getting the creamy thickness of Greek yogurt (as they are with regular yogurt) by using thickeners like pectin, gelatin, seaweed, and milk protein concentrate.  These yogurts (Yoplait and The Greek Gods are examples) also have considerably higher levels of carbohydrates than other brands, and we are learning, together I hope, that carbohydrates are the root cause of many chronic diseases in America.

Unfortunately, COOKS ILLUSTRATED bought into the belief system that fat is not good, so they tested nonfat yogurts.  (One needs fat to digest protein.)  CI liked Olympus Nonfat Greek Yogurt the best.  It is imported from Greece.  they recommend Voskos, Brown Cow, Dannon, Oikos, and Fage.  Chobani was recommended with reservations.  And Athenos, Yoplait, and The Greek Gods were not recommended at all.

For me, the best bet is to make your own yogurt from whole real/raw milk.  If you want to make Greek yogurt or, even, some yogurt cheese, drain off some or all of the whey.  But, be sure to use the whey in some other ways in your diet.

If you must buy yogurt, which would be made with pasteurized milk, seek out a whole milk, cream-line one with no additives.  There are still a few left out there.