Now and then I catch myself freaking out about Gmo’s, they are in so many things that we are consuming , it’s not such an easy task to be aware. So here’s a blogpost to help you with GMO’s search and avoidance.
Gmo means Genetically Modified Organisms
Here it’s a list of foods:
Currently Commercialized GM Crops in the U.S.:
(Number in parentheses represents the estimated percentage that is genetically modified.)
Currently commercialized GM crops in the U.S. include soy (94%), cotton (90%), canola (90%), sugar beets (95%), corn (88%), Hawaiian papaya (more than 50%), zucchini and yellow squash (over 24,000 acres).
Other Sources of GMOs:
Dairy products from cows injected with the GM hormone rbGH
Food additives, enzymes, flavorings, and processing agents, including the sweetener aspartame (NutraSweetï¿½) and rennet used to make hard cheeses
Meat, eggs, and dairy products from animals that have eaten GM feed
Honey and bee pollen that may have GM sources of pollen
Contamination or pollination caused by GM seeds or pollen
Some of the Ingredients That May Be Genetically Modified: Vegetable oil, vegetable fat and margarines (made with soy, corn, cottonseed, and/or canola)
Ingredients derived from soybeans: Soy flour, soy protein, soy isolates, soy isoflavones, soy lecithin, vegetable proteins, textured vegetable protein (TVP), tofu, tamari, tempeh, and soy protein supplements.
Ingredients derived from corn: Corn flour, corn gluten, corn masa, corn starch, corn syrup, cornmeal, and High-Fructose Corn Syrup (HFCS).
Complete List of Invisible Ingredients
Some of the Foods That May Contain GM Ingredients:
Hamburgers and hotdogs
Tamari and Soy sauce
Any sugar not 100% Cane
Vanilla (may contain corn syrup)
Non-Food Items That May Contain GM Ingredients:
Natural Agricultural Statistics Service (NASS), Agricultural Statistics Board, US Department of Agriculture: Acreage. Click here to download PDF (2009)
Ruth Winter, A Consumer’s Dictionary of Food Additives: Descriptions in plain English of more than 12,000 ingredients both harmful and desirable found in foods, 6th ed. (New York: Three Rivers Press, 2004).
Robert S. Igoe, The Dictionary of Food Ingredients, 2nd ed. (New York: Van Nostrand Reinhold, 1989)
Research Triangle Institute, Economic Characterization of the Dietary Supplement Industry, March 1999 Click here to download PDF
Codex General Standard for Food Additives (GSFA) Online Database of the World Health Organization (WHO) Food and Agriculture Organization (FAO) of the United Nations and the reports of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Available at:http://www.codexalimentarius.net/gsfaonline/additives/index.html
The University of Maryland Medical Center database of supplements by name: http://www.umm.edu/altmed/index.htm
Archives of the Agricultural Research Service of the USDA: http://www.ars.usda.gov/is/AR/archive/
Reports of the European Commission Scientific Committee for Food: http://ec.europa.eu/food/fs/sc/scf/reports_en.html
U.S. National Institute of Health (NIH) PubMed Central (PMC): http://www.ncbi.nlm.nih.gov/pmc/
I learn all this information in my health coaching course and their website explaining all of the above is at:
Please READ and BE AWARE.
“Nothing is sexier than Being HEALTHY. ”
Tatiane de Souza