Six Reasons Not To Eat GMO Foods

By Linda Tremer  

Knowing what is in your food is a challenge. The challenge is that it is hard to tell what foods are genetically modified and what foods are safe. Here are six reasons why you do not want to eat genetically modified foods.

1. They are untested. Believe it or not the FDA and the USDA do not test genetically modified foods for safety. There is no way of knowing the long term effects of eating these foods. Some serious health risks have been reported.

2. We are eating pesticides, insecticides and herbicides when we eat GMO foods. The plant is altered to withstand massive amounts of pesticides and herbicides. These are sprayed on the field to kill the weeds and the bugs. The altered plant takes up the pesticides and herbicides and we eat these poisons. And the farmers are spraying more and more insecticides and herbicides on their altered crops.

3. If you have a food allergy you have no way of knowing what is in the food you are eating. In the past a nut gene was inserted into soy beans. Someone recognized that people allergic to nuts would be unaware of this and fortunately the project was canceled. But the gene used to modify the plant is often a trade secret.

4. A German Scientific journal reported that city dwellers had 5 to 20 times the limit of herbicides in their urine than the amount allowed in water. The amount of herbicides we are exposed to in foods is extremely high. Mother's breast milk has tested positive for at least one agrochemical. Some breast milk tested higher than the allowed level in cow's milk.

5. Vegetarians may be eating genes from fish, scorpions, insects and viruses without their knowledge. Meat is not safe either. Animals are fed corn and alfalfa which has been genetically modified. And cows, pigs and chickens have been altered to grow bigger and faster. Dairy products have genetically modified ingredients. Almost all corn syrup is genetically altered. Anything that has with corn syrup in it is a GMO food.

6. Gene transfer is carried out with bacteria and viruses. We have no way of knowing what harmful bacteria or virus has been used and is present in our food. Biotech companies do not have to disclose the presence of altered genes in their food.

These are only some of the reasons not to eat genetically modified foods. There are many other environmental and safety concerns. It is possible to eat healthy food. But we must know what foods are genetically modified in order to make that decision. Take the time to investigate bio technology and contact your representatives to insist on labeling our food.

Linda Tremer is the author of Food to Die For a mystery novel about genetically modified foods. She has also written The Persistent Ghost, and 57 Tips on Where To Meet The Opposite Sex. She has written many healthy living and weight loss articles for the website The Center For Weight Loss. Visit her web site LindaTremer.com

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Xylitol a Diabetic Friendly Sweetener

By Jim Nikou  

Xylitol is an all-natural sweetener that is used as a substitute for sugar. The fibers of various fruits & vegetables contain Xylitol. It is made from fruits like pears, strawberries and plums, as well as cornhusks or birch bark. It tastes more similar to sugar than any of the other substitutes that are available today.

Xylitol was discovered in the latter part of the 19th century. It became popular in Europe as a sweetener that was safe for people suffering from diabetes because it did not affect their insulin levels.

A diabetic individual is generally advised to lower their simple carbohydrates and sugar intake. The majority of the experts agree that a small amount of sugar can be included in a diabetic diet. However, replacing sugar with a sweetener can help a diabetic to manage their glucose levels. This is especially useful for people with a 'sweet' tooth. Xylitol is a great substitute for sugar. One of the greatest qualities is it can take the place of sugar cup by cup. One teaspoon of xylitol only has 10 calories and a GI of 7. Measuring the same as sugar conversion to this sweetener is extremely easy.

The glycemic index (GI) measures how quickly a food causes blood glucose levels to rise. A food that has a high glycemic index causes glucose levels to rise more rapidly. White sugar has a GI of 68; while xylitol's GI is only 7. This means that consuming xylitol will not cause an individual's blood glucose level to spike.

Here is a list of sweeteners and their Glycemic Index measurements:

·       High Fructose Corn Syrup-100

·       White Sugar-68

·       Honey-62

·       Blackstrap Molasses-55

·       Maple Syrup-54

·       Barley Malt Syrup-42

·       Agave Nectar-15

·       Xylitol-7

·       Erythritol-0

Since xylitol is not a carbohydrate its glycemic load (GL) is zero. It is metabolized separately from insulin. The formula GL= (The amount of carbohydrate available x GI)/100 is used to calculate the glycemic load. It measures the quantity and quality of carbohydrates.

Sugar has 40% more calories than xylitol. By using xylitol instead of sugar, a diabetic can reduce their calorie intake to lose weight or control their weight. This is an essential element in managing diabetes. Besides being a sugar substitute for diabetics, it has many other benefits as well.

Benefits of Xylitol

·       No horrible aftertaste

·       1/3 less calories than white sugar

·       Helps reduce the formation of plaque

·       Delightfully sweet taste

·       Helps increase the flow of saliva aiding in the restoration of damaged enamel on the teeth

·       Helps with the reduction of dental cavity development

·       Fantastic sugar alternative for people with diabetes

Today, obtaining xylitol products is becoming easier than ever. There are candies, ketchups, honeys and jams. This is just a sampling of the products available. Whether you are diabetic, or just looking to eat healthier without giving up your sweet tooth, xylitol may be just what you need.

Jim Nikou writes about health and nutrition and is especially interested in xylitol [http://www.exylitol.com/] and xylitol benefits [http://www.exylitol.com/xylitol-benefits]. He became interested in xylitol, since he read about the Turku studies that were the first to identify the dental benefits of xylitol.

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Importance of Testing the Authenticity of Organic Foods

By Karthik Guduru 

The growing popularity of organic foods has created greater demand for organic produce and meats - people are slowly yet surely recognising the long-term benefits of consuming food that is produced or grown without the use of any artificial additions. While various companies and local producers alike are racing to meet the growing appetite for organic foods, there is a pertinent question that looms over our heads - Is the food we are purchasing really organic?

It is not uncommon for manufacturers to use unfair practices and get away with loopholes in food labelling norms. There could also be chances that as consumers, we may mistake natural or free-range foods to be organic. There is a worldwide movement to persuade lawmakers to force GMO foods to put GMO labels on their food and openly declare how it was grown, so that all other foods without such labels is naturally assumed to be organic. In order to safeguard ourselves from scrupulous practices and purchase only authentic organic foods, here are a few steps and precautions to be taken.

1. Understanding organic foods:

To truly understand what you are consuming is organic, one needs to completely understand what organic foods really are. Organic food can be defined as produce derived from organic farming practices, without the use of any chemical or synthetic additives, keeping in mind the goal of sustainability, health and safety of the environment, the food and the consumers of such food. The common misconception in case of organic foods is the free usage of the term organic to refer to natural or free-range foods. Natural foods and free-range foods are not the same as organic foods. Natural foods or ingredients refer to those foods that have undergone minimal processing, with no guarantee to its cultivation procedures and synthetic additives. Free-range refers primarily to animal husbandry where the animals are allowed to roam freely outdoors, as opposed to being enclosed within constricted spaces for twenty-four hours each day.

2. Read the labels through and through!:

While labels offer vital information when it comes to ingredients, food processing and the like, it is important to make it a practice to go through not just the bold headings printed on the label, but also on the fine print. It is required by law for manufacturers to clearly label foods for what they are, organic or not. When you come across a product that says 'Organic' or 'Certified Organic', this could mean various things - the product is 100% organic, the processed food is made with organic ingredients, or the processed food consists of less than 95% of organic ingredients. The key is to peruse the labels and make sure that what you are buying is 100% organic or is made using 100% organic ingredients.

3. Look for certification/authenticity marks:

Indian-made organic foods or organic produce carries an authentication mark or certification mark called India Organic - this mark is an indicator of the produce or the food product conforming to the National Standards for Organic Products implemented by the Government of India through the National Program for Organic Production (NPOP). This certification mark is recognized by several countries across the globe.

4. Keep an eye out for PLUs:

Typically, Price Look-Up codes or PLUs carry indicators of whether the food product is organic or not. In several countries, an organic food item is identified using the PLU code - if the code begins with the digit 9, it is said to be organic, based on the code classification. While this is not a common practice in India, it is best to research on price codes at your regular grocery store to understand how they identify organic produce.

Organic foods carry with them various health benefits and environmental benefits - the key is to identify those that are authentic. While it is easy to get misled by relying on labels alone, it is not too hard to keep oneself equipped of the different ways to identify genuine organic foods from the spurious or wrongly labelled ones.

Independent Blogger, Environmentalist, Organic Food Enthusiast, Organic Products Researcher. I am looking forward to share my knowledge, gain new knowledge and share a positive vibe to this world.

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Buckwheat Nutrition - A Useful Way to Remain Healthy

By Nikki W Nilles 

Buckwheat is not a cereal grain. Buckwheat is originally a fruit seed. Like other cereal grains buckwheat nutrition is also very useful to keep the body healthy and fit.

A Nutritious Food like Buckwheat

A nutritious food like buckwheat is available throughout the year and they can be grounded as flour. A delicious item like porridge can be easily made from it. In some cases it has served as a substitute for rice. People suffering from diseases related to gluten and those who have sensitivity with the wheat can easily replace those items with buckwheat. It is gluten free and often well tolerated by the people. A hearty food like buckwheat is rich in minerals like magnesium and manganese. Moreover they are also rich in dietary fiber too along with an earthy flavor.

Description Of Buckwheat Nutrition

The buckwheat has a similar size to the wheat kernels but they have an unusual triangular shape. It differentiates the buckwheat from other cereal grains. To make it edible the outer hull of buckwheat must be milled and removed. The buckwheat kernels or groats have a very strong nutty flavor in it when it is roasted and they are often referred as one of the most renowned European dishes named "Kasha". When the kernels are unroasted, they contain much more subtle flavor. Generally the buckwheat kernels colors range from tannish pink to brown. Similarly when they are grounded as flour their colors become light or dark form. The dark form of buckwheat is more nutritious and they are denser too.

Nutrition Values of Buckwheat

The amount of nutrition values of cooked or roasted buckwheat is very high. One cup of roasted buckwheat can provide 154 calories along with 1 g of fat, 6 g of protein, 5 g of dietary fiber, 33 g of carbohydrates and many more. The roasted buckwheat is generally richer in dietary fibers and carbohydrates. They are also an essential source of several necessary minerals. One cup of cooked buckwheat provides 117 mg of phosphorus, 0.25 mg of copper, 85 mg of magnesium and 0.68 mg of manganese.

Nutrient Benefits of Buckwheat

Buckwheat nutrition is immense. Whether they are cooked groat kernels or whole-groat flour, they are always an excellent source of carbohydrates. The human nervous system or the cells rely on these sources of energy. The availability of high amount of dietary fiber helps the health of the digestive system. It helps in weight management and in reducing the blood sugar and cholesterol. The essential 13 vitamins and minerals are found in buckwheat and that's why it's considered as one of the nutrient-rich food. Therefore you need to ensure the presence of buckwheat nutrition in your regular meals for a healthy life.

Buckwheat nutrition is very useful to keep the body healthy and fit. You can get all the information about Buckwheat Healthcare Products athttp://www.buckwheat.com.sg/products/prodlist.aspx

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