Love & Belonging Through Bread & Tea

My maternal grandmother

Making Someone's Presence Valuable

My maternal grandmother was a baker.  She had passed away when I was around 12 years old at the beautifully ripe age of 92.  I only knew her for a short time, yet her presence in my life was large and loving.  There was a wisdom, a naughtiness, and the knowledge that she could (and would) take on any life circumstance and make it right.  Navigating the bizarre and the trivial, she charted the world to her course and no one else's.  I remember invading her world often, and whenever I did, she always found a way to make my presence valuable. 

It's no wonder then, that when I find myself tossed about by life or the fickleness of friends, I think of her.  She was a faithful spirit who suffered no fools. 

Many years ago when she lived in her house on Leonard street, she would regularly invite us over for tea.  My mom, my sisters, and I would dress properly, and then walk up the steps to her home.  It was rather formal and mysterious, this "going to Grandma's house."  I couldn't quite wrap my mind around the simple fact that my mother had a mother, and that this woman lived by herself.  I thought it strange that she was "old", and did not understand what "old" really meant.  I just knew that my sisters were "much" older than me (and they never let me forget it), and that my mom was much older than my sisters, which meant that Grandma must be very, very old, indeed. 

Grandma receives a teapot from my sisters, before I was born.

Grandma gave birth to her last, my mother, when she was 49.  Her first child, my aunt, was 22 years my mother's senior.  She had 7 more children in between.  These numbers were incomprehesible, and my mom has always looked freakishly young for her age which confused things even more. Today I watch in utter bemusement, as the faces of my nieces and nephews consider this puzzle between their moms, grandmas and aunties.  A puzzle that adults can only pretend to have deciphered.   Grandma was a mystery.  Age was a mystery.  It still is.

An Unlikely Tradition

Besides bearing a freakishly young-looking youngest, my Grandmother also made freakishly amazing Dutch pastries.  The tea... well...I've never tasted orange pekoe tea like Grandma's.  That spicy, slightly flowery scent and the forbidden-grown-up taste became part of my DNA, its detail brewed into my memory.  Grandma gave us each our own cup, my sisters and I.  We were a part of her house, and as we grew up, our tea cups grew up, too.  My first was the tiniest tea cup I had ever seen.  But with Grandma, I never, ever felt small.  Even that tiny teacup made me feel like I belonged.  It was my size, after all.

My first "tea" cup

As a food allergic adult, I have never felt that I could transform the flakiness of her Banket (almond roll), or the doughy goodness of her Olie Bollen (Dutch Fritters/Donuts) into a gluten-, yeast-, and dairy-free version that would do her justice.  My grandmother was a true talent and became a resourceful single mother when my mom was but seven.  She milked her own cow (Bessy) and was also no stranger to food allergies.   When my mom had an allergic reaction to Bessy's milk, she bought a bunch of goats.  She used this "new", alternative ingredient without missing a beat. 

 My mom and her goat, Molly

After I grew up and moved away, I would fly back into Grand Rapids to visit, and sometimes would find my mom and Grandma's  oatmeal chocolate chip cookies in the kitchen.  These cookies were my favorite.  When I couldn't eat them anymore, I thought, "No big deal.  It's just cookies."  In a sense this is very true.  Then one day I saw my mother's furrowed brow mulling over "gluten-free" boxes of this and "dairy-free" bags of that and I had a moment of profound realization.  It wasn't just about cookies.  I thought that I had to actually surrender my grandmother into the abyss of my allergen-free world.  I was secretly mourning the loss of, not cookies, but precious memories and with them some sense of real belonging.  But by transforming a favorite, traditional recipe into one that her daughter could eat, my mother was honoring a sacred food tradition.  Food traditions have a spiritual importance, even if carried on in an unlikely way. 

I haven't yet been able to alternatively duplicate many of my Grandma's toughest recipes, but I've been able to adapt this Dutch Cinnamon Bread that my mom used to make.  When the cinnamon wafts through the house, it brings me back to my mom's kitchen and always, for some reason, reminds me of my grandmother.  I offer this recipe to you as I carry a family food tradition into my world of alternative ingredients.  I hope that Grandma would feel loved and be proud.

My Mom, about the same age as my Grandmother in her portrait at top

So on this Mother's Day, I appreciate my smart and generous Mom.  She taught me how important our ancestors are to us and kept us connected to her brothers, sisters and mother for as long as she could.    I also remember my Grandmother.  I never wanted to leave her table.  Thank you for teaching me that love and belonging can come through something as simple as bread and tea.  Even in a memory.  Even if it's gluten-free.

About Elisabeth

Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth is a Tender Foodie. She started The Tender Palate, a website for foodies with food allergies where she consults with experts from every area of the Tender Foodie life. She believes that everyone should live deliciously and have a healthy seat at the table. Find her at www.tenderfoodie.com and www.bluepearlstrategies.com.

Dutch Cinnamon Bread (GF, DF, Soy-free)

This is a great recipe to make on special occasions or to bring to a brunch.  It's a flavorful, sweet and sensuous dessert bread.  Even though it isn't my Grandmother's recipe, it always reminds me of her, and how I never wanted to leave her table.

Ingredients

Bread

1 egg

1 cup sugar 

1/4 cup sunflower, safflower or similar oil (a neutral oil is best, although coconut oil would work and lend a little coconut flavor)

1 cup GF teff flour

1 cup GF buckwheat flour

1/2 tsp. salt

1 tsp baking soda

1 can Thai Kitchen Coconut Milk (you need the can to include the coconut fat)

Topping / Swirling Ingredients

1/2 cup sugar

1 T. cinnamon

(in a prep bowl, mix these together and set aside)

Put it Together

BREAD - post swirling

Pre-heat oven to 350 degrees

Grease a 9x5x3 loaf pan (use the same oil you are baking with).

In a food processor or mixer, beat the egg, sugar and oil together until creamy.  In a separate bowl, sift together the flour, salt and soda.  Remove the coconut milk from the can into a bowl, and beat the fat into the rest of the milk.  Add the flour mixture to the egg/sugar mixture alternatively with the coconut milk until blended.  Pour 1/2 of the batter into the loaf pan.  Sprinkle the top with 1/2 of the cinnamon sugar mixture.  Add the rest of the batter to the pan, then sprinkle the remaining cinnamon sugar over the top.  Using a knife, swirl the sugar into the bread in a figure eight type pattern.

Bake 1 hour.  Cool for at least 30 min. then remove from the pan.  Slice and serve.  This bread freezes really well.

REVIEW: Make Me Over Gluten-Free! (Mineral Fusion Make Up)

 

As seen in Women's Lifestyle Magazine's May, 2012 edition.  Photographs by Daniel E. Johnson of Wealthy Street Photography.

Believe it or not, I'm quite camera shy (really).  In this snap happy world of social media, and with my obligations as a blogger for The Tender Palate and writer for Women’s Lifestyle Magazine, my graciousness in front of the camera leaves a lot to be desired.  It’s rather unsettling to emerge from my somewhat secluded life and “let” perfect strangers document my secrets as they emerge on the map of my face, the turn of my posture, and through the self-conscious gates of my eyes.  Internally, I’m very comfortable with who I am.  But when the vacant lens of modern technology curves ominously toward me, I become the awkward stranger who can’t do anything right.

So for this article, I decided to buck up, accept my insecurities and flaws, and just get over it – right in front of you.  

Thanks to photographer, Daniel Johnson (of Wealthy Street Photography), and makeup artist and Women’s Lifestyle Magazine beauty columnist, Marianne Bockheim, I was able to repair my relationship with that dreaded device called “the camera” and get some tips on how to look better in front of it.   They both helped me feel incredibly comfortable.  Marianne worked her magic on my face with gluten-free makeover using Mineral Fusion ™, “Minerals on a Mission ™” make up.  She also offered some great advice on how to use these wonderful products.    

Mineral Fusion Makeup. Photo by Daniel E. Johnson, Wealthy Street Photography

I Chose Mineral Fusion™ for Three Reasons:

1.    It’s gluten-free status.  

“...all of our products are gluten free. However, no, our facilities are not certified as gluten free. We know our products are gluten free because we perform testing on our finished products. Those results have always resulted in undetectable levels of gluten, which indicates there is no cross-contamination occurring at our facility.  Moreover, our equipment is thoroughly cleaned between product runs, as required by the US FDA.”
~Tim Schaeffer, Mineral Fusion’s SVP of Marketing

Please visit www.mineralfusion.com for specific ingredient and processing information.

2.    Mineral Fusion has a low toxicity rating in the Skin Deep database from the Environmental Working Group (www.ewg.org/skindeep). 

3.    The products work.  They work well and are locally available.

FACE PRIMER & CONCEALER DUO

COLOR:  NEUTRAL

Primer & ConcealeMarianne began with my naked face and applied the Face Primer.  This clear gel creates a smooth canvas for the foundation.  Use the lighter half of the Concealer Duo to cover up any discoloration, and the darker Concealer in the center of under eye puffiness to help “flatten” the puffy curve.  Use a thin application of the Concealer on the eyelid from lash to brow to prepare for the eye color.

PRESSED POWDER FOUNDATION & BLUSH

COLORS:  NEUTRAL 2 FOUNDATION; "TRACE" BLUSH

FoundatioUsing a chubby brush swirl the Pressed Powder Foundation over the entire face.  This evens out your skin, and sets the Concealer.

Then, with a brush, sweep the blush along the cheekbones from ear to apple to define.  Since the apples of most cheeks already contain color, you may not need to apply much blush (or any) to this area.

EYE PENCIL

COLOR:  COAL

Before using the liner, apply the lightest neutral eye shadow from lash to brow.  Apply the liner to the top lid starting from the outside corner of your eye.  Move inward with short, choppy strokes along the lash line.  This makes it easier to control how thick or thin your eyeliner is.  Buff the line with a brush to soften.  Use the same choppy eyeliner strokes (outside to inside) on the bottom lid, too, stopping about 1/3 of the way across the lid.  Using a brush, add a little copper eye shadow over the eyeliner to create a softer, different look.

EYE SHADOW

COLOR TRIOS:  “DIVERSITY” & “ STUNNING”

Marianne used two medium toned eye colors directly on the lid (pink on the inside and copper on the highest point of the lid).  She swirled the darker brown around the outside “V” of the eyelid itself.  With a good brush you don’t need to work too hard at blending.  It just happens.

LENGTHENING MASCARA

COLOR:  GRAPHITE

Take one swipe on top of the lashes (root to tips).  Then place the brush under the lashes, push at the lash base, and then wiggle the brush through the lash tips.  This is a great way to reinforce the eyeliner, or even give you the illusion of eyeliner if you choose not to wear it.

LIPSTICK & GLOSS

COLOR:  GEM

Outline the lips with a lip pencil or with a brush using the lipstick itself.  Then fill in your lips with the lipstick.  We used a little lanolin (my personal trick) to the lips to add a lasting shine.

HOW DID WE LIKE THE MINERAL FUSION?

Review first seen in Women's Lifestyle Magazine, May 2012, p. 30I wore the makeup for several hours after our session (I worked into the wee hours of the night) and it has some serious staying power.  The only thing that smudged subtly was the mascara, and it wiped right off without disturbing the rest of my face.  The colors are beautiful, and I am incredibly happy with how my skin looks and feels while wearing it.  It feels good and natural.  Just the way I like it.

Here’s what the expert had to say:

 “I really love the pigment and blendability of the Mineral Fusions make up.  Traditionally, mineral makeup wasn’t known for holding color.  But advances in technology have helped change that.  Mineral Fusion has a wonderful intensity of color and I love it’s luster.  The colors are really user friendly, it isn’t difficult to figure out how to apply it.  You have a great deal of control.  Even the most challenged of skin can wear this make up well. “  

~Marianne Bockheim, www.intelligentbeautysolutions.com

THE IMPORTANCE OF GLUTEN-FREE MAKEUP

According to a recent study (published in October, 2011), gluten (derived from wheat, barley and other grains) in cosmetics, shampoos and skincare products can pose a threat to people with wheat allergies and celiac disease.  Gluten particles are thought too big to be absorbed through the skin, but people may accidentally ingest small quantities of lotion, lipstick, or other products if they have the product on their hands or use it around their mouth. People with celiac disease and wheat allergies (IgE reactions in particular) can also react to topical application, and ingredients can be hidden.  Vitamin E, for instance is often derived from wheat.  The study cited one woman who started using a new lotion, then developed an itchy, blistering rash on her arms, as well as abdominal bloating and diarrhea - all of which disappeared once she stopped using the lotion.

I was excited to find Mineral Fusion Cosmetics and hope you will be, too!

ABOUT ELISABETH VELTMAN

Pictured with Makeup Artist, Marianne Bockheim (left)Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth is a Tender Foodie. She started The Tender Palate, a website for foodies with food allergies where she consults with experts from every area of the Tender Foodie life. She believes that everyone should live deliciously and have a healthy seat at the table. Find her at www.tenderpalate.com.  (Pictured with Marianne Bockheim)

A MOTHER'S STORY (PART I): The Subtle Signs of Autism & the Long Road Ahead

The Long Road AheadAs we close April, Autism Awareness Month, I thought it appropriate to end it with a beginning.   This is the first in the series of articles written by Kari, a mother of two boys, including a 10 year old son who was diagnosed with Autism.  When Kari approached me with her compelling story, I asked if she would be willing to disclose it so that other parents could potentially learn from the path that she has taken.   The Mt Sinai Children's Health & Environment Center, has recently published a List of the Top 10 Chemicals Suspected to Cause Autism and Learning Disablilities.  The CDC has reported a 78% increase in reported cases of Autism Spectrum Disorder since 2002. This rapid increase not only indicates that many more lives are touched by this disorder, but that there is more than genetics involved -- like the environment and perhaps how food is manufactured.

I thank Kari for her willingness to let us into her life, and take us through her journey from discovery to what has helped her son thrive.

-elisabeth veltman

KARI'S STORY - In her own words

Proud.  

If I had to choose one word today to describe my feelings about my oldest child, it would be "proud".  My son will be turning ten in just a few short months, and six years ago, a few months before his fourth birthday, he was diagnosed with autism.  

Like most mothers, I sit here in amazement as I think about how quickly the time has passed.  Unlike most mothers, however, the words to describe my feelings about my son and his condition throughout most of his childhood would be drastically different than theirs would be.  Now, I choose, "Proud", because I've seen what he has accomplished.  But for many years, "Worried", "Frustrated", "Angry", "Defeated",  "Determined", and "Confident" would have been much more accurate words.

I feel that our story is unique.  A lot of things fell into place for us.  It's a story I've been wanting to share for years, but never knew how.  I always thought that my son should be the one to tell his story someday, if he chose to.  At this point, he knows about his diagnosis, and recovery, but he isn't ready.  Because I feel like his story could help others, I have decided to tell it.  I promised him that I would respect his privacy, so for that reason, I won't be using his real name.  

SUBTLE WARNING SIGNS

It wasn't until the time Caden was about two years old that I started to worry.  Before then, I had plenty of excuses for why he wasn't talking.  He was incredibly agile and I remember being told that kids put a lot of their focus into one area of development at a time.  From the time Caden started walking at 9 months, he was as steady as they come.  I don't ever remember bandaging a skinned knee.  I can clearly remember him running down the hill in our neighborhood to go trick-or-treating at 15 months.  He was always on the go, and I guess I just assumed that he was too busy to talk.  There were warning signs, but his pediatrician didn't seem concerned at all.  At his one year well check-up, I was asked if Caden was pointing.  I told the doctor that he wasn't, and he just shrugged it off and said, “Well, you need to work on that”.  Did he think I hadn't been pointing and trying to teach Caden all along?  I guess not.  He didn't seem worried, though, so neither was I.  

By the time Caden was two, words were starting to come.  I can't remember how many he had, but there were just a few.  He was, however, developing some other skills that made it clear to us that he was very smart.  He loved to spend time in our driveway having me write the alphabet repeatedly.  He would say “A” and I knew what to do.  I was in my third trimester of my second pregnancy and I swear I spent that entire summer bent over drawing with sidewalk chalk.  If I wasn't writing the alphabet,  I was drawing  shapes.  I would draw everything I could think of and then shout one out to him and he would happily run to it.  My driveway was a colorful mess and my neighbors were so entertained by Caden's abilities.  I was still perfectly content with my little guy's development.  

RED FLAGS

It was also around this time, during my second pregnancy, that I started to worry about Caden's behavior.  It was clear that he couldn't understand most of what we were saying, so there was no explaining anything to him.  He couldn't follow directions and he couldn't be reasoned with at all.  We spent a lot of time that summer and fall playing outside with the other neighborhood children.  Well, when I say “playing with” I really mean “playing near”.  Caden rarely acknowledged the other children.  He was much more content to lay on their driveway, rolling cars and trucks back and forth.  It was a great neighborhood with tons of kids.  Caden was the youngest so I didn't realize at the time that this lack of interest in other children should have been a red flag.  What I did realize, however, was that the kid was getting to be a real handful.  Every single time that it was time to go home, he threw tantrums so violent that one of the neighborhood dads had to carry him home for me.  He was so big and strong for his age and too much for me to restrain at the end of my pregnancy. I was growing more and more concerned about how I was going to handle Caden AND his new brother who would be arriving very soon.  

Caden was 27 months old when Nolan arrived nearly a month early.  Aside from the expected chaos of a house with a toddler and a newborn, the transition went fairly well for Caden.  There were no signs of jealousy or anything out of the ordinary.  He just went about his business as usual for the most part.  I remember that he would get a bit irritated when Nolan would cry, but luckily, Nolan was a pretty easy baby in those early days.  We were lucky to have family come stay with us to help for a few weeks.  By the time we were on our own, it was nearing the end of fall, so we pretty much just stayed cozy inside.  This was fine by me because I wasn't sure how I would handle the “time to go home tantrum” that had become all too familiar.  It was rare for me to venture out with both kids by myself.  I would often wait until my husband was home in the evenings before heading out to the store or to do much of anything.  I was also incapable of getting Caden to nap.  He still needed a nap, but he just couldn't calm himself and I didn't have the time to lay down with him and help him relax and drift to sleep.  My husband was a real savior during that phase and would drive home from work during his lunch break to help me with this.  

My confidence as a mother was starting to suffer and I was starting to question why my day-to-day life seemed so much harder than the lives of the other mothers I talked to.

THE REALIZATION

One day stands out in my mind as being a turning point for me.  I had taken the boys to the pediatrician where Nolan, who was about five months old, was diagnosed with an ear infection.  I decided to stop at Wal-Mart on the way home to pick up his prescription, instead of waiting for my husband to pick it up on his way home from work.  What a mistake!  We had to wait about 20 minutes for the prescription to be prepared, so we picked up a few groceries. During this time, Nolan started to get extremely fussy. The kid was absolutely screeching!  He was screaming and crying in agony and that prescription couldn't get ready fast enough.  I regretted my attempt to multitask as I looked at the check-out lines, but decided not to abandon my half full cart and make a run for it.  As we stood in line, I picked up the baby in an attempt to comfort him and it was at that very moment, possibly sensing my inability to do anything about it, that Caden started picking up my groceries and angrily hurling them.  Produce on the floor.  Canned goods at people's heads.  It was pure chaos and I must have looked like a deer in the headlights.  I fought to get Nolan back into the cart quickly, while simultaneously trying to shield him from Caden AND pay for my groceries.  It was at that moment that an older couple approached me and insisted on helping.  I'm not one to accept help from strangers, but at that moment, my life was falling apart and I was desperate.  My child was out of control and there was absolutely nothing I could do about it.  They took over for me.  They pushed my cart full of groceries and crying infant to my car as I wrestled Caden through the parking lot.  By that point I was sobbing.  I somehow managed to get both boys into the car, drove out of the parking lot, but had to pull off the road.  I was shaking, frantic and scared.  I called my husband and told him that I needed help.  

Not just his help in that moment, but I needed help with Caden.  

This couldn't be right.  

 

Read Part II of Kari's story, "So This is Autism"

OTHER LINKS ABOUT AUTISM

 Why Children with Autism are Often Picky Eaters (by Melanie Potock, MA, CCC-SLP)

Organic? All Natural? GMO’s? What’s Happening to Our Food?

As seen in Women's Lifestyle Magazine's April 2012 Edition.  Read the Full Magazine.

Photo Courtesy of Women's Lifestyle Magazine

It's Not Just About Food Allergens Anymore

When you become a Tender Foodie, you start to read labels.  As entertaining as this sounds, it is a necessary and regular exercise that helps keep people with food allergies safe.  Labeling gives us important information, and it helps build trust with manufacturers.  But as you apply this label-reading practice to your daily life, you begin to see how essential each ingredient is to your overall health.  It is as important to read what’s ON the label as it is to understand what is NOT on the label.  ‬

‪In this article, I’ll help decipher some of the labels you see every day, and then outline important events that are happening off- label, so you can better understand your choices.  It isn’t just about food allergens anymore. ‬

‪ORGANIC LABELING‬

Organic is a labeling term that indicates that the food or other agricultural product has been produced through approved methods that integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used.

‪~USDA National Organic Program‬

‪The label “Organic” is important for the many reasons stated in the above quote.  One of the most important issues of our time, however, is that it’s one of the only ways to know that your products do not contain Genetically Modified Organisms (GMOs).  You could also get to know your farmers and vineyard owners, learn about their practices, and trust them.  It’s not scientific, but there are responsible farmers out there who grow organically, even bio-dynamically (above and beyond organic), but who do not use the USDA certification process.  We’ll get into GMOs in the next section.  ‬

‪First, let’s roll up our sleeves, get out our magic decoder rings, and review organic labeling.  ‬

‪“100% Organic” / USDA Certified Organic Seal‬

‪Only manufacturers who have met the USDA requirements and who have been certified by a licensed agent may use this claim and use the USDA Certified Organic Seal.  All agricultural aids and processing agents must be 100% organic, must not be irradiated, and may not contain GMOs, or anything (including chemicals) from the National List of Prohibited Substances.  ‬

‪“Organic” / USDA Certified Organic Seal‬

‪At least 95% of the product must be composed of certified organic agricultural products.  The remaining 5% must consist of organically produced agricultural products if commercially available. If not, the product may consist of certain non-organic agricultural ingredients or non-agricultural or synthetic ingredients listed in the regulation.  No genetically modified organisms (GMO), sewage sludge or irradiation are allowed in the remaining 5%.  ‬

‪Food producers can use the above terms (“Organic” & “100% Organic”) anywhere on the package, as long as it doesn’t interfere with other legal labeling requirements.‬

‪“Made with Organic Ingredients”‬

‪Up to 3 organic ingredients can be highlighted anywhere on the package.  This practice is often used as a marketing tool to underscore that the product contains organic ingredients.  An unlimited number of organic ingredients can be marked as such in the ingredient list.  For a food producer to use the “Made with Organic Ingredients” label, however, at least 70% of the ingredients must be certified organic.  The remaining 30% may be substances from any non-organic product produced without GMO, sewage sludge, or irradiation.  ‬

‪What Happens When a Product is Less Than 70% Organic?‬

‪If a product is made with less then 70% organic ingredients, the manufacturer is not permitted to use the term “organic” anywhere on the label, EXCEPT in the ingredient list itself (such as “organic carrots, peas, organic tomatoes”, etc.)  The USDA Certified Organic Seal may not be used.  The label must, however, identify the certifying agent, identify which ingredients are organic, and may include a statement or organic percentage in the ingredient information panel.‬

‪“ALL NATURAL”‬

‪. . . Ah, the wild west of food marketing.  I hear people say, “But the label says that it’s All Natural?  How could that be bad?”  ‬


‪Steve Kluting, an attorney with Varnum, who focuses his practice on food industry issues, including product labeling, explains:  ‬

‪While the use of "organic" and its related terms is strictly regulated, the use of "natural" and "all natural" on food labeling is much more loosely dictated under the law.  To label a product as "natural", a food business does not have clear and straight-forward rules to comply with so, as a result, the grocery aisle is filled with "natural" products that a consumer might purchase despite that consumer having a definition of "natural" that's vastly different from the FDA, the USDA, or the food processor that labeled it.

‪In short, the FDA does not consistently define this claim, nor regulate it.  It’s policy (not law) is that natural foods contain no added color, synthetic substances or flavors, and that nothing artificial or synthetic has been included in, or added to, a food that would not normally be expected to be in food.  But what is considered “synthetic”?  High fructose corn syrup is one example of an inconsistency and is under scrutiny by a number of courts.  GMO products are also allowed with this label.‬

‪GMO LABELING‬

‪According to the USDA Economic Research Service, 90% of soy crops produced in the United States, 86% of corn and 93% of cotton are genetically modified.  About 80% of our processed foods contain GMOs (think soy lecithin, sugar from GM sugar beets, and high fructose corn syrup).   At least 30 countries (including Japan and the entire European Union) have either banned, demanded labeling, or have greatly restricted GMOs.  According to Reuters in February 2012, China, the 2nd largest corn consumer in the world, is considering approval for GMO corn for 2013.  ‬


‪The U.S. has been using GMO crops since around 1996 without any labeling.  There is also no standard definition of “Non-GMO” labeling.‬

Photo Courtesy of Women's Lifestyle Magazine
‪Petitions created by consumer and farmer groups raise important questions about the wisdom and safety of GMO crops.  In March 2012, 45 Congressmen and women and 10 Senators have recognized that GMOs are a critical issue and have prompted the FDA to look at GMOs much more closely.  ‬

‪In January of 2000, a group of 828 concerned scientists from 84 different countries have issued an open letter to all governments, urging them to immediately suspend all release of GMO crops:‬

‪We urge the US Congress to reject GM crops as both hazardous and contrary to the interest of family farmers; and to support research and development of sustainable agricultural methods that can truly benefit family farmers all over the world. ‬

‪We, the undersigned scientists, call for the immediate suspension of all environmental releases of GM crops and products, both commercially and in open field trials, for at least 5 years; … and for a comprehensive public enquiry into the future of agriculture and food security for all.

‪  ~ From an open letter to all governments Signed by 828 scientists from 84 different countries, including Majory U.S. Universities.‬

‪What is a GMO?‬

‪A GMO food contains genes replicated in a lab from other plants, animals, bacteria or even viruses that give these foods different characteristics – such as a resistance to insects, increased yield, or drought resistance.  This is not crossbreeding.  GMO crops are specifically engineered to withstand the direct application of herbicide, and /or to produce insecticide.‬
‪ ‬

‪What’s Wrong with GMOs?‬

‪Some of these new characteristics sound noble and helpful.  GMO manufacturers have made claims that genetic engineering will “feed the world”.  However, they have released new genes into our food supply without knowing how these genetic alterations would affect human, animal or farming health.  ‬

‪Independent, long- term studies have exposed serious health and farming concerns.  The Non-GMO Project, a non-profit organization dedicated to preserving non-GMO foods, has compiled an impressive, but frightening list of scientific research using large and small animals.  According to these studies, GMOs have caused problems with immune, reproductive, and gastrointestinal systems; and have also caused organ damage and accelerated aging in these animals.  ‬

‪In one of only a handful of human studies performed at the University of Sherbrooke Hospital in Quebec, Canada, 93% of pregnant women had traces of insecticide present in their blood, namely, the bacterial toxin, “bacillus thuringiensis”, or Bt, found in GMO Corn.   The health effects were beyond the scope of this study, but significant, none-the-less.  ‬

‪GMOs are an experiment, plain and simple.  It is not the consumer’s responsibility to prove that GMOs are safe or to put their health on the line in the name of science.  GMOs must be removed from the market and then be properly and independently tested.  Until then, we have the power to act.  We can demand labeling of GMO foods.  The FDA has until mid-April to respond to the petition to label GMO’s.   Go to www.justlabelit.org to learn more.‬

‪7 Simple Actions You Can Do Now‬

‪1.    Read every label – every time‬
‪2.    Know your brands‬
‪3.    Stay away from the top GMO 8:  corn, soybeans, canola, cottonseed, sugar beets, Hawaiian papaya, yellow squash and zucchini (buy these organic, but be aware that cross-breeding between GMO & Organic can easily occur for certain crops, like corn)‬
‪4.    Go Organic whenever possible‬
‪5.    Look for the “Non-GMO Project” Seal‬
‪6.    Shop using the “Non-GMO Shopping Guide”‬
‪7.    Ask the FDA for Labeling.  Nearly one million people have sent their comments to the FDA through the “Just Label It!” campaign at www.justlabelit.org.  The FDA has until mid-April to respond to the petition to label GMOs.  ‬

‪MORE RESOURCES‬

‪The Institute for Responsible Technology (http://www.responsibletechnology.org)‬

‪Just Label It!  (http://justlabelit.org)‬
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‪The Non-GMO Shopping Guide  (http://nongmoshoppingguide.com‬)

About Elisabeth

Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth is a Tender Foodie. She started The Tender Palate, a website for foodies with food allergies where she consults with experts from every area of the Tender Foodie life. She believes that everyone should live deliciously and have a healthy seat at the table. Find her at www.tenderpalate.com.