Better Nutrition

Going Against GMOs

October is Non- GMO Month, a perfect time to interview our Food Matters columnist Melissa Diane Smith, author of the new book Going Against GMOs: The Fast- Growing Movement to Avoid Unnatural Geneticall­y Modifi ed “Foods” to Take Back Our Food and Health


Author and BN columnist Melissa Diane Smith offers advice for steering clear of geneticall­y modified foods ( GMOs).

Why did you decide to write your new book?

I felt there was a strong need for an easy- to- understand consumer’s guide on geneticall­y modifi ed organisms ( GMOs) in our food. The book covers basics most consumers have missed and off ers practical informatio­n on how to avoid GM foods, including shopping and eating out advice and more than 45 recipes.

What are GMOs and why do we need to “go against” them?

GMOs are created using genetic engineerin­g techniques. Engineers insert genes from one living thing— say, a bacterium— into the DNA of another living thing— say, a type of corn— to confer new traits, such as pesticide production in a crop.

The FDA doesn’t conduct safety studies on GM foods; it leaves that up to the companies that make them. But animal research points to serious health risks from eating GM foods, including infertilit­y, immune system problems, gastrointe­stinal problems, organ changes, and tumors.

Plus, GMOs threaten our environmen­t, food security, and agricultur­al system. Most geneticall­y modifi ed crops on the market are sprayed with large amounts of herbicide, which pollute our land and water and get into our food. Chemical companies have been purchasing more of the world’s seeds, geneticall­y modifying them, and patenting them, so a handful of companies control our seed and food supply— and farmers can no longer save and pass down those patented seeds.

There are many health, environmen­tal, farmers’ rights, and food security reasons to avoid GMOs. Perhaps tops on the list are that GM foods benefi t the chemical companies that make them, not us, and the only reason most of us have been eating them is because we didn’t know we were!

What are the main challenges of going against GMOs?

Well, GMOs are everywhere— in all stores, all restaurant­s, and in all diets. To avoid them, you have to go against what most people are eating, which can be uncomforta­ble and overwhelmi­ng at fi rst. It takes time to change buying and eating habits.

Understand that it’s a process, so be patient with the time it takes to learn how to be a savvy non- GMO shopper. Two important strategies are to continuall­y remind yourself why you’re avoiding GMOs, and to plan ahead by having nonGMO foods easily available and ready to eat when you’re at home or on the road. Following the Eat GMO- Free Challenge in the book— a tip to try each day for a month— is a great way to learn gradually.

Tell us about your approach to a GMO- free diet.

It’s really the same approach I emphasized in my fi rst book, Going Against the Grain— focus on non- starchy vegetables and, to a lesser extent, fruits in place of processed convenienc­e foods such as bread, crackers, and cereals. That’s the best way to avoid the most common sources of GMOs— corn; soy; sugar; canola oil; and cottonseed oil.

As of right now, there are only four produce items that may be geneticall­y modifi ed— sweet corn, zucchini, yellow squash, and papaya from Hawaii and China. Avoid those foods or seek out organic or non- GMO versions. Any other produce items you buy are naturally non- GMO. Loading up on vegetables is protective of health! According to one recent study, each daily portion of fresh vegetables we eat reduces the overall risk of death by 16 percent.

What are the best ways to avoid GMOs?

At the grocery store, shop mostly on the outer edges, where the fresh produce, meats, and less- processed foods tend to be displayed. Stay away from packaged foods as much as possible, and avoid vegetable oils such as soybean and canola oils.

When you do buy processed foods, fi rst look for a Non- GMO Project Verifi ed label, which means the item has completed a rigorous reviewr process by the NonGMOG Project. The process includesi testing of at- risk ingredient­s.i

To be labeled USDA Organic, a product must be produced without the use of GMOs, as well as without irradiatio­n, sewage sludge, antibiotic­s, growth hormones, and synthetic chemical fertilizer­s. However, some GM crops, such as corn, can spread through wind drift and contaminat­e organic crops, and organic certifi cation does not require specifi c testing for GMOs.

Therefore, for the most protection, choose products that feature both the Non- GMO Project Verifi ed label and the USDA Organic label— or just avoid foods made with the 11 direct sources of GMOs. ( Editor’s note: see sidebar at left.) For fresh meat, seek out wild- caught fi sh, organic or Non- GMO Project Verifi ed poultry, and organic, 100% grass- fed beef.

What about avoiding GMOs at restaurant­s?

When eating out, understand that Mexican cuisine based on corn and Asian cuisine based on soy tend to be problemati­c for avoiding GMOs, whereas Greek, Italian, and Middle Eastern restaurant­s that use 100% olive oil are much better bets for getting non- GMO meals. Also, know that most restaurant­s routinely use GM vegetable oils. A good fi rst question to ask is: What kind of oil do you cook with and use in your salad dressings? The answer that you’re looking for is 100% pure olive oil.

What else can we do as consumers to support the Non- GMO movement?

Take action in ways that resonate most with you. Consider donating to nonprofi t, non- GMO groups. Grow your own food, even if it’s just herbs on your windowsill. Get involved in targeted boycott and petition campaigns, and work with others to enact local GMO bans as several West Coast counties have done. Another powerful strategy is to ask your fi nancial advisor to sell any mutual funds that own large volumes of stock from major biotech fi rms— the companies behind GMOs.

These actions contribute to a fast- growing movement of consumer awareness that can kick GMOs out of the food supply and create a healthier food system.

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