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Science Fiction and GMOs

robot dog and japanese food
Is engineered food only for engineered beings?  (Photo of robot dog with traditional Japanese food courtesy of Hiroaki Maeda via Create Commons).

 

This article ran first in the Concord Journal

In March of this year, Whole Foods Market announced a commitment to full GMO transparency by giving their suppliers five years to source non-GMO ingredients, or to clearly label products with ingredients containing GMOs.

Well, that’s good for the rest of us because Whole Foods has clout. As a national, natural products supermarket chain, when Whole Foods says something, many manufacturers jump.

What are GMOs anyway? They’re Genetically Modified Organisms that result when genes from one species of bacteria, viruses, insects, animals, or even humans, is forced into the DNA of another species. This does not occur in nature or in traditional crossbreeding. GMOs are like science fiction!

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Health Myth: I Can’t Take Vitamin K if I’m on Coumadin

Probably the number one safety concern I hear from customers is the one where you’re supposed to strictly avoid vitamin K – and especially supplements containing vitamin K – if you’re also taking the drug Warfarin (Coumadin). As with many misunderstandings, there’s a kernel of truth here. But it’s still a misunderstanding! Not only is it okay to get a little vitamin K every day from a multivitamin or other supplement, it actually helps the Warfarin work better.

Let me explain.

Vitamin K, among the many things it does, helps blood to clot.[1] Warfarin, on the other hand, interferes with vitamin K with the intention of keeping blood from clotting. So, at first glance, it certainly looks like a bad idea to combine the two!

Bear with me.

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Kelp Fettuccine with Nori Cashews & Broccoli

Kelp noodles are a gluten-free, guilt-free “pasta.” Here’s what Sea Tangle, the company which makes kelp noodles under their name and under the Goldmine name, says:“Kelp Noodles are a sea vegetable in the form of an easy to eat raw noodle. Made of only kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed), and water, they are fat-free, gluten-free, very low in carbohydrates and calories. Their form and neutral taste allow for a variety of uses including salads, stir-fries, hot broths, and casseroles…. Best of all, no cooking is required. Rinse and add to any dish. They are ready to eat!”

How many calories do these puppies contain? The entire 12 ounce bag contains only 18 calories. Wow.

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Pumpkin with Quinoa, Lentils and Roasted Austrian Pumpkinseed Oil

Roasted pumpkinseed oil is made from an Austrian pumpkin whose seeds have no hulls! The oil is a dark color, and is extracted by drying, crushing and mixing the seeds with water and salt to make them more digestible, then roasted at low temperature to evaporate the water. Once dried, the seeds are pressed to extract the oil. It takes five pounds of roasted seeds, or about 35 pumpkins to produce one liter of oil! High in mono-unsaturated fats with goodly amounts of vitamins E, B1, B6, A, C and the mineral zinc, pumpkinseeds and their oil are said to be effective in the treatment of prostate problems and help reduce cholesterol. The oil is sensitive to heat, so don’t cook with it. It’s fine to drizzle on after cooking.

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Overcome Carb & Sugar Cravings

by Debra Stark

According to nationally reknowned, locally-based Dr. Mark Hyman, family physician and a four-time New York Times bestselling author, we’re battling a “diabesity” epidemic.  Diabesity, he says, is when our bodies move from balanced blood sugar to insulin resistance (the state when our cells become numb to the effects of insulin and need increasing amounts of it), to full blown diabetes and obesity.

Diabesity occurs, Dr. Hyman says because we’ve drugged our cells with too much sugar and starch (yes, this is an oversimplification on my part…).

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Chimpanzees Prefer Organic

I loved this when I read it in the Natural Foods Merchandiser back in 2003, and love it still today! It reminds me that we’re not as smart as we think we are… “Chimpanzees can tell the difference between organic and conventional fruits.”

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Stevia Lemonade with Pink Hibiscus

Thanks to Adam, we’ve been enjoying this recipe for some years now. And I run the recipe each summer because people ask me to. And, yes, it can also be found in our third cookbook, Blue Ribbon Edition, from our kitchen to yours.

If you don’t know, stevia is a South American herb that tastes much sweeter than sugar. The good thing is that stevia doesn’t affect blood sugar, is safe for diabetics and contains virtually no calories. An 8-oz cup of Pink Stevia Lemonade yields roughly 3 calories. You can live it up, baby!

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Tomato Beet Salad with Sumac & Pomegranate Molasses

A perfect Mediterranean summer salad! It’s gorgeous to look at and delicious to eat.

You can find sumac in our bulk spice bins. Don’t know what it is? Sumac is a fruit of the genus Rhus, which is ground into a purple powder used as a spice in Middle Eastern cuisine. It adds a lemony taste, and is lovely with salads or meats, or as a garnish on hummus or rice.

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Dr. Tori Hudson Wants You to Have a Happy Period!

Fourteen years ago, I was driving from Seattle out to the Oregon Coast. Actually my girlfriend at the time was driving, when I yelled “Stop!”  That’s probably not a good idea when someone else is driving. That’s how accidents happen.

But I’d just seen a sign out the window, on a quaint but unremarkable wooden home, that said it was Dr. Tori Hudson’s clinic. I knew Dr. Hudson from her Women’s Encyclopedia of Natural Medicine, as well as a monthly column she wrote on women’s health for a magazine called the Townsend Letter. I knew she was a professor at the preeminent naturopathic medical school in the world. At least in my mind, she was a celebrity. And there was her clinic, tucked away without any fanfare, and – this has never stopped impressing me – despite her fame and success and credentials, she was selling chopped firewood from the porch on the honor system.

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Fiber, Part III, Final!

I had originally planned to close out this epic three-part article by going over the hundred-and-one source of fiber. But I changed my mind. First of all, it would kind of overwhelming. And also, I figure if you already understand the differences between soluble and insoluble fiber, you can probably figure out all you need to know about most fiber-rich foods just by reading the nutrition labels.

So instead of a big long list, here are four especially noteworthy source of fiber.

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