By Carol Chuang, MS, CNS, CNC, CMTA

Genetically modified (GM) foods are foods derived from genetically modified organisms (GMO), in which the genetic material (DNA) has been altered in a way that does not occur in nature.

GM foods were first put on the US market in the early 1990s. Nowadays, the US alone plants over 50% of the world's GM crops, followed by Argentina and Brazil which take up another 30%.

The four most commonly found genetically modified (GM) crops in the US are:

1. Soy (91% of all crops)

2. Cotton (88%)

3. Canola (88%)

4. Corn (85%)

All these are common ingredients used in modern food manufacturing. Hence, if your diet consists of mainly processed foods, you will be eating about 75% GM foods.

So, are GM foods safe? According to the biotech industry and the US government, a GM food is deemed safe as long as its composition and nutritional characteristics are substantially equivalent to an existing food.

The truth is GM foods have never been properly tested for human consumption. Only feeding studies on animals have been done and the results have raised much alarm.

In the following, you will discover that there is much more than a casual association between GM foods and adverse effects on human health and the environment. Thus, unless you want to be a guinea pig in this "experiment", you should really think twice before buying GM foods.

 

Why GM Foods Are Produced

 

The initial objective for developing plants based on GM organisms was to improve crop yield. As the world population is expected to grow from the current 6.8 billion to reach 9 billion by 2040, GM food manufacturers argued that this is the way to ensure an adequate food supply for the booming population. GM crops promised to meet this need by being:

• Pest resistant
• Disease resistant
• Herbicide tolerant
• Cold tolerant
• Drought tolerant
• Salt tolerant

The largest share of GMO crops planted globally is owned by a US company called Monsanto, which is also the manufacturer of the world's best selling herbicide called Roundup.

 

Monsanto produces these patented GMO seeds which are also Roundup-tolerant, known as Roundup Ready crops. Such crops allow farmers to use Roundup as a post-emergence herbicide against most weeds.

 

Current Roundup Ready crops grown in the US include soy, corn, canola, sugar beet, and cotton.

 

Is it safe to eat crops sprayed with Roundup? Monsanto claims so and it has consistently relied on industry-funded data to declare the safety of Roundup. However, objective research published in peer-reviewed journals tells another story.

• Various studies on rats and humans have challenged Roundup's alleged safety, ranging from hormonal disruption, impairment of liver and kidney function, to genetic damage.
• Environmentalists claim that Roundup is toxic to beneficial soil organisms and harmful to birds and small mammals by damaging their food supplies and habitat.
• Studies show that farmers use multiple times more Roundup on Roundup Ready crops than conventional ones, resulting in an epidemic of herbicide-resistant weeds and the use of even more toxic herbicides in developing countries, including those banned in the US and Europe.

Additionally, have you ever considered what may come to your health when you are eating a genetically engineered crop that has been made resistant to such a potentially toxic herbicide?

 

Lastly, the claim by the biotech industry that GM varieties of plants produce higher crop yields has not been substantiated. A 2009 report published by the Union of Concerned Scientists (UCS) concludes that despite 20 years of research and 13 years of commercialization, genetic engineering has only increased US crop yields marginally and is unlikely to play a significant role in increasing food production in the foreseeable future.

 

Potential Dangers Of GM Foods

The biotech industry says that millions have been eating GM foods without any ill effects. However, no one has ever monitored the human health aspects of GM foods. Besides, even if the foods were creating health problems, it may take decades before the cause can be identified.

A good example was the introduction of partially hydrogenated vegetable oil (transfat) back in the 1960s. Manufacturers claimed that it was healthier than animal fats, and it took the US government decades to acknowledge that transfat was in fact, the culprit of an epidemic rise in heart disease, breast and prostate cancers in the US.

We are playing with technology that we do not fully understand. At this point, no one knows the full extent of what happens to the end product when you splice in new genes, and then eat that product for several generations. However, GM foods have already raised enough concern that they may be inherently unsafe for humans and the environment.

Allergies. Allergic reactions occur when the immune system interprets something as foreign, different, and offensive, and reacts accordingly. All GM foods, by definition, have something foreign and different. Soon after GM soy was introduced in the UK, soy allergies skyrocketed by 50% in a single year. Soy allergies in the US have also soared after GM soy came to the market.

Gene transfer. There is the possibility that genes from GM crops may transfer to the DNA of human gut bacteria. A particular concern is the antibiotic resistant genes used in creating GMOs. Scientists use them as marker genes to identify the genes that have been successfully altered. Eating GM foods with these marker genes may encourage gut bacteria to develop antiobiotic resistance. Further, this foreign DNA may continue to produce inside our body even after we stop eating GM food.

Animal studies. There is hardly any feeding study on humans but the ones on animals have resulted in potentially pre-cancerous cell growth, damaged immune systems, smaller brains, livers, and testicles, and higher death rates.

Environmental impact. Outcrossing is the movement of genes from GM plants into conventional crops and related species in the wild. Nobody knows about the longer-term ecological consequences of such unintended cross-pollination.

To date, there is no direct link between eating GM foods and health problems. However, there is enough circumstantial evidence to raise concern. Given a choice, do you still want to eat GM foods?

Ways To Avoid GM Foods

Whole Foods - the two house brands, 365 Every Day Value and Whole Foods Market, are non-GMO.

 

There are many more that endorses non-GMO. Click here to find one in your neighborhood.

 

If you want to avoid GM foods:

1. Buy organic
2. Buy products that carry a "Non-GMO" label
3. Avoid at-risk ingredients made from corn, soybeans, canola, and cottonseed, which are commonly used in processed foods.
4. Buy products listed in this Non-GMO Shopping Guide  

Last but not least, you can support non-profit organizations such as Responsible Techonolgy and Non GMO Project that advocate for no GMOs. Please go to their websites to learn more about their mission and sign a petition to President Obama to support mandatory labeling of GM foods.

 

 

© Carol Chuang 2010

 

 

By Carol Chuang, MS, CNS, CHC, CMTA

Warning: Most Fish Now Contain Mercury!

v      A federal study conducted by the US Geological Survey (released in August 2009) found traces of methylmercury, a form of mercury that is readily absorbed, in every fish sampled in 291 streams across the country.

v      In around a quarter of those fish, the amount of mercury was above the level set by the Environmental Protection Agency (EPA) as safe for human consumption.

v      More than two-thirds of the fish exceeded the EPA level for fish-eating mammals, such as mink and otters.

Where Is The Mercury Coming From?

The leading source of mercury is pollution from coal-burning power plants, which accounts for 40% of all domestic mercury produced as by-products of human activities. Mercury is released from the smokestacks of coal-fired power plants, cement kilns, and certain types of mining activities, and deposited in rain and snow, making its way into the water. From there, it is converted by bacteria into methylmercury, which is absorbed by fish, especially in fish that are up the food chain.

The larger the fish, the likelier they are to have high levels of this toxin. The National Resources Defense Council points out that predatory fish, such as shark, swordfish, and mackerel, can have mercury concentrations that are 10,000 times higher than that of their surrounding environment!

Mercury Is A Major Health Risk

When you eat contaminated fish, the mercury poisons your brain and nervous system. This is especially dangerous for pregnant women and small children. Mercury in the mother's body passes to the fetus where it accumulates. It can also pass from the mother to a nursing infant through breast milk. If fetuses or infants are exposed to mercury, it can cause:

·         Mental retardation

·         Cerebral palsy

·         Deafness

·         Blindness

Even in low doses, mercury can interfere with a child's development, leading to shortened attention span and learning disabilities.

In adults, mercury poisoning can be serious too, causing psychological, neurological, and immunological problems. It is linked to:

·         Trouble with blood pressure regulation

·         Fertility problems

·         Memory and vision loss

·         Fatigue

·         Neuro-muscular dysfunction

Further, mercury bonds very firmly to structures in your central nervous system. Mercury has an extremely long half-life (time to reduce level by 50%) of somewhere around 15 years in the body.

Farm-Raised Fish: Not An Environmentally-Friendly Or Healthy Alternative

Farm-raised fish contributes to the degradation of marine ecosystems.

·         Farm-raised fish are fed great quantities of fish meal, which comes from wild-caught fish. The Organic Consumers Association pointed out that for the 10 species of fish most commonly farmed, it takes 1.9 kg of wild fish to produce 1 kg of farm-raised fish.

The growing environment at fish farms is similar to the animal factory farms everywhere - overcrowded, sickly, infected animals being fed whatever it takes to grow them as large as possible in as short a time as possible.

·         Farm-raised fish, like factory-farmed meat, is pumped full of antibiotics, hormones, and even chemicals to change their color, such as to make salmon appear pink.

·         Studies have consistently found levels of PCBs, dioxins, toxaphene, and dieldrin, as well as mercury, to be higher in farm-raised fish than wild fish.

Therefore, steer clear from farmed-raised fish as they are clearly not a healthy food choice.

 

 

Healthy Choices

 

Fortunately, there are still some safe, unpolluted areas out there, such as in certain pristine waters in the Arctic, Antarctic, and Alaskan waters.  Safe choices of fish to eat regularly are:

 

·         Wild Alaskan salmon

·         Smaller fish, like anchovies, herrings, and sardines, which are lower in the food chain and less likely to be contaminated.

   

 

 

 

 

 

 

 

 

 

 

Finally, if you decide not to risk your health by eating contaminated fish, you should remember that your body still has a requirement for omega-3 fats. Omega-3 fats support heart health, reduce inflammation, improve cellular integrity, and are vital for memory and nervous system functioning.

 

·         Take a high quality fish oil supplement, one that is free of detectable levels of harmful contaminants like mercury, dioxins, lead, and PCBs.

 

 

© Carol Chuang 2009

By Carol Chuang, MS, CNS, CHC, CMTA

Influenza (flu) season in the United States usually ranges from November through March, and sometimes into early spring. Flu is caused by viruses, which infect the nose, throat, and lungs. Flu is very contagious; a person can spread the flu starting one day before he or she feels sick, and continue to pass the flu virus to others up to 7 days after symptoms start.

With the recent outbreak of the swine flu (H1N1) virus, this winter's flu season might start sooner and is looking to be a challenging one. However, there are ways to substantially improve your immune strength and reduce or eliminate your risk of contracting the flu. The following are some important guidelines to keep your immune system healthy and strong:

Optimize your vitamin D level. This is probably the single most important action you can take to fend off infections of all kinds. Through a blood test called 25 (OH) D, you can find out if your vitamin D level is within the optimal levels of 50-70 ng/ml. Since it is very difficult to obtain enough vitamin D from the diet and if you regularly use sunscreen when you go outdoors, you probably need to take a vitamin D3(cholecalciferol) supplement.

If you find out that you are deficient in vitamin D, it is quite safe to supplement with 1,000-2,000 IU daily. Since vitamin D is fat soluble, you need to take it with food that contains fat. Although Vitamin D is not toxic up to 10,000 IU a day, if you intend to take a high dosage for any duration of time, you should seek advice from a health care professional.

Wash your hands. This will decrease the likelihood of spreading a virus to your nose or mouth. Use a simple chemical-free soap or alcohol-based hand sanitizer; there is no need to use antibacterial products. When we use a lot of antibacterial products, they end up in septic tanks and sewage treatment plants and they kill off the good microbes in the environment, leading to the development of super bugs or antibiotic resistant bacteria.

Eliminate sugar and food allergens from your diet. Studies show that just a small amount of sugar will impair white blood cells up to 50% for very short periods of time. Sugar is also a much liked food for growing bad bacteria and yeast in your digestive tract. Therefore, watch out for how much fruit juice you drink as they have just as much sugar as regular sodas. Also, by identifying and eliminating your food allergens, the immune system will be spared to combat other invaders rather than the allergens.

Get enough sleep. It has been proven that sleep dramatically enhances the activity and effectiveness of the immune system. Healthy, deep sleep allows the body to release a significant amount of growth hormone that boosts the immune system and aids in the growth and repair of the body. Make sure you get at least 7-8 hours of quality sleep every night.

Reduce stress. Stress is a part of life, but if it becomes overwhelming, your body will be less able to fight off the flu and other illnesses. When you are constantly stressed, you are like an elastic band stretched to the limit. Therefore, you need to create downtime for yourself and allow your body to reset to a state of ease. Your body responds to your emotions; when you are calm and relaxed rather than anxious and stressed, your body will have more reserves to fight infections.

Exercise. Moderate exercise has been shown to increase your immunity to disease. When you exercise, you increase your circulation and blood flow throughout the body. The components of your immune system are also better circulated; as a result, it increases the chance of you eliminating the foreign invader before it spreads. However, do not overtrain as it will run down your immune system and make you more susceptible to illness.

Omega-3 fats. Take a high quality omega-3 fish oil to help boost the immune system and reduce inflammation in your body. You want to ensure that the fish oil is derived from wild-caught small fish and free from mercury, PCBs, dioxins, lead, and other contaminants.

Fish oil is preferable to flax oil because fish oil contains both crucial EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) omega-3 fats. Flax oil, on the other hand, contains ALA (alpha-linolenic acid), which has to be converted to EPA and DHA in the body. For some people, this conversion does not always take place, especially for those who are in less than optimal health.

Foods that help strengthen immunity

The following foods, if eaten on a regular basis, can help to strengthen your immune system:

Probiotics. About 80% of your immune system lives in your gastrointestinal tract; these are the good bacteria called probiotics. They help to improve the intestinal microbial balance and inhibit disease causing and toxin producing bacteria. These beneficial microorganisms are found in yogurts, kefir (fermented milk), and fermented vegetables (such as sauerkraut, kim chee). A healthy dose of probiotics can protect the body against infections.

Turmeric.

This rich, flavorful spice has been used for centuries in Ayurvedic (traditional Indian medicine) and traditional Chinese medicines, as well as in cooking. Turmeric is found in yellow curry and its golden color comes from curcumin, a polyphenol (an antioxidant) with anti-inflammatory effects and strong cold and flu-fighting properties.

Garlic. Much of the immune-boosting properties of garlic come from its sulfur-containing compounds, in particular, one called allicin. These compounds act like a broad spectrum antibiotic against bacterial, viral, fungal, and parasitic infections. They also enhance the immune system and have anti-tumor and antioxidant features, which help guard cells from everyday wear and tear.

Oregano. This herb contains high concentrations of phenolic acids and flavonoids, as a result, it has the highest antioxidant, anti-inflammatory, and anti-bacterial compounds among all the herbs. Use it often with other herbs and foods.

Fruits and vegetables. Last but not least, the nutritional value of fruits and vegetables, in particular, the raw version, is unparalleled. You get vitamins, minerals, enzymes, and antioxidants that will help you fight off diseases.

Supplements. Vitamins A, C, and E and minerals like zinc and selenium have shown benefits in boosting your immunity. Consult your healthcare professional before taking high dosages of any supplements.

Medicinal herbs. Echinacea,  goldenseal, astragalus, elderberry, and olive leaf extract have also shown benefits in strengthening the immune system. Consult your healthcare professional before taking any herbs. Some may have side effects, contraindications, and drug interactions.

Watch out for hospitals. Finally, unless you have a serious need to go to the hospital, it is better to stay away as they are the prime breeding grounds for infections of all kinds. Don't be surprised that it is one of the likeliest places you could be exposed to a new bug. Wash your hands or use hand sanitizers.

To sum up, there is no one magic cure to boost the immune system. However, there are many things that you can do to help yourself become stronger in preparation for this winter's flu season. So, start early and stay healthy.

© Carol Chuang 2009

By Carol Chuang

According to a Centers for Disease Control (CDC) study, bisphenol A (BPA) is in the urine of 95 percent of the people tested. Studies in animals suggest that early-life exposure, at least for fetuses, infants, and children, can lead to genetic damage as BPA causes chromosomal errors at even very low levels.

BPA is a chemical used in many common products such as impact-resistant baby bottles, spill-proof toddler "sippy" cups, Nalgene water bottles, plastic storage containers, plastic utensils, dental sealants and the inside linings of just about every food or soda can.

What is BPA?

BPA is a chemical used to make polycarbonate - a clear, tough and lightweight plastic - as well as epoxy resins that line the insides of food and beverage cans. BPA is an estrogen "mimic". It activates the same receptors in the body as estrogen does. In the 1930s, BPA was first studied as a synthetic estrogen for women. Because hormones are the messengers in the body's endocrine system, chemicals like BPA disrupt the functions of the system.

The Food and Drug Administration (FDA) approved BPA for use in materials that come in contact with food three decades ago when there was little research about its risks. After the recent release of a number of research studies from the National Institute of Environmental Health Sciences (NIEHS), the FDA says it will reconsider the safety of BPA.

The NIEHS studies show that BPA might be linked to increased rates of breast and prostate cancer, early onset of puberty in girls, type 2 diabetes, obesity, attention deficit hyperactivity disorder (ADHD), a decline in semen quality, and urogenital abnormalities in male babies.

Women of childbearing age are at greatest risk. Early-life exposure can lead to genetic damage, as BPA causes chromosomal errors at even low levels. These chromosomal errors in the developing fetus can also lead to spontaneous miscarriages.

Heat Releases More Toxin

The problem with BPA is that it doesn't stay put in the plastic. It leaches into whatever food or beverage you put in a plastic container, canned goods, or plastic baby bottle. And if you microwave the containers or bottles, put hot liquids or foods into them, or wash them in the dishwasher with harsh detergents, you increase by 55 times the amount of BPA that leaches into your food or drink than when used cold! Moreover, the increased release of BPA continues even after the hot liquid is removed, leading to increased BPA leaching in cold drinks.

How to Minimize Your Exposure to Toxic Plastic

• Avoid using anything made with the clear, tough, lightweight plastic called polycarbonate. It contains BPA. Check the recycling symbol on the bottom of the container. If it's No. 7, the plastic may be polycarbonate. Not all No. 7 plastics are polycarbonate though; No. 7 is the "Other" category which covers mixtures of plastics that don't carry their own recycling symbol.

• Only use glass baby bottles and dishes for your baby. Give your baby natural fabric toys instead of plastic ones.

• Prepare or store food, especially hot foods and liquids, in glass, porcelain, or stainless steel dishes or containers.

• If you choose to use a microwave, don't microwave food in a plastic container. And never microwave anything covered in plastic wrap even if it is labeled "microwave safe".

• Replace canned foods with foods that are fresh, frozen, or packaged in aseptic (shelf-stable) boxes. At least one manufacturer, Eden Foods, lines its cans with a BPA alternative made from plant extracts.

• Avoid older versions of Delton dental sealant. (Dental sealants are plastic resins that a dentist bonds into the grooves of the chewing surface of a tooth to help prevent cavities.) Older sealants contain BPA; the newer Delton Plus sealants don't contain the chemical.

• Avoid using plastic made with the No. 3 recycling symbol (PVC or V). Polyvinyl chloride is another toxic plastic used for cling wrap, some plastic squeeze bottles, cooking oil and peanut butter jars, detergent and window cleaner bottles.

PVC is the least recyclable plastic and poses risks to both the environment and human health. PVC contains chlorine, so its manufacture can release highly dangerous dioxins. If you must cook with PVC, don't let the plastic touch the food. Never burn PVC, because it releases toxins.

• Avoid using plastic made with the No. 6 recycling symbol (PS). Polystyrene is used in Styrofoam food trays, egg cartons, disposable cups and bowls, carry-out containers and opaque plastic cutlery.

Polystyrene can leach potential toxins into foods. Never microwave food in polystyrene containers.

Safer Plastic Choices For Foods And Beverages

If you do choose to use plastic with your food, it is relatively safer to use those with recycling symbols No. 1 (PETE) 2 (HDPE), 4 (LDPE) and 5 (PP).

Water bottles from No. 1 and 2 are recommended for single use only.

© Copyright Carol Chuang, 2008.

By Carol Chuang

Seafood
 
Organic seafood doesn't mean anything because the USDA hasn't defined the term. When buying fish and seafood, ensure it is wild-caught.

 

Virtually all seafood, whether from fresh or salt water, is now contaminated with toxic metals and dangerous chemicals. Farm-raised seafood is the least healthy and most contaminated.

Bigger fish species are usually higher in mercury. Avoid cod, grouper, halibut, mahi-mahi, monkfish, orange roughy, sea bass, shark, snapper, swordfish, and tuna.

As a simple rule, choose smaller fish species. The ones from cold water, such as wild Alaskan salmon and butterfish, are even better because of their higher omega-3 content.

Fruits and Vegetables

If you can afford to buy more organic items, substitute conventional produce that tend to have the most pesticides. The Environmental Working Group (EWG), a non-profit organization based in Washington, D.C. that advocates for policies protecting global and individual health, ranked the 43 most commonly consumed fruits and vegetables based on pesticides concentration.
 
The following is a list of The Dirty Dozen, with the top one being the most contaminated:

 

• Peaches
• Apples
• Sweet bell peppers
• Celery
• Nectarines
• Strawberries
• Cherries
• Pears
• Grapes (imported)
• Spinach
• Lettuce
• Potatoes

Soft-skinned fruits and vegetables have the worst residues compared to produce with thicker skins or peels. According to the EWG, you can lower your pesticide exposure by almost 90% just by avoiding The Dirty Dozen and by eating the 12 least contaminated instead.
 
The following is a list of The Consistently Clean, with the bottom one being the cleanest:

 

• Papaya
• Broccoli
• Cabbage
• Bananas
• Kiwi
• Sweet peas (frozen)
• Asparagus
• Mango
• Pineapples
• Sweet corn (frozen)
• Avocado
• Onions

Coffee

 

Most commercial coffee is laden with herbicides and pesticides. Many chemicals banned in the U.S. for their ultra toxicity are exported to South American countries. Some of these chemicals are known to be used on coffee plantations which export their coffee back to the U.S. Therefore, if you must drink coffee, opt for organic coffee.

 

 

GMO Food

 

Many have heard about the most common GMO (Genetically Modified Organism) food sources, such as corn or soybean, but most people are clueless about just how much of the produce is now available in GMO varieties. Although the U.S. does not require GMOs to be labeled, you can still find out whether or not the produce is genetically engineered by looking at its PLU (Price Look-Up) code.

 

• A conventionally grown product carries a 4-digit PLC code (e.g. conventionally grown papaya - 5492).
• An organic product carries a 5-digit code, starting with the number 9 (e.g. organic papaya - 95492).
• A GMO product carries a 5-digit code, starting with the number 8 (e.g. GMO papaya - 85492).

Therefore, even when buying produce from The Consistently Clean list, double-check to make sure you are not buying a GMO variety.

 

© Copyright Carol Chuang, 2008.