Genetically modified organisms, or GMOs, are ones that have undergone scientific processes that alter their genetic material in order to yield traits that are not inherent to the organism. Genetic modification mixes the genetic material across organisms that would not normally be compatible. I know times have changed and there's all kinds of mixing going on in the world (which I am not opposed to-it's rough out here!), but I'm not sure how to feel about science playing with the food we eat. In the case of food, genetic engineering is sometimes used in plants to make them more resistant to pests, unusual weather patterns, or herbicides used in farming. In certain instances, supposedly, genetic engineering serves to enhance the nutritional profile and growth of food crops. However, there is some controversy surrounding these modification processes, as it is unclear as to the kinds of health consequences that they may have on human health. The research that has been conducted on GMOs and health is limited to animal studies. The outcomes of animal studies do not necessarily map onto what would happen in humans.
According to a recent news story, 70% of foods in American grocery stores contain genetically modified organisms. Unfortunately, though, labeling of these items is not required. Even organic foods can contain GMOs. Therefore, you don't really know what you're getting so it's not like you can say, "I'm not going to buy this product" because GMOs are lurking everywhere. To me, this is sneaky. If there was no cause for concern, why not be transparent about the situation? I know, I know, no one wants to lose money. What's a few human lives...Anyway, since I don't know the real impact of these experimental foods, I can't really say that they will harm you, but I just want my readers to be aware of what's out there. Even if you can't avoid buying them, you can make a difference on another level if ever we get the opportunity to vote for labeling. Just as an FYI, the top four GM crops are corn, soy bean. cotton, and canola. For an addditional resource on this topic, here is an article published on the Huffington Post website: http://www.huffingtonpost.com/2013/05/23/gmo-labeling-bill-genetically-modified-food_n_3325972.html
3 Comments
Today's meatless dish is inspired by flavors found in many traditional Chinese dishes--ginger, scallion, and sesame oil. Savory and a tad spicy, this omelette is sure to meet your "eggs-pectations"!
You will need: 1 large egg + 2 egg whites 1/2 of a large carrot, finely chopped 1/4 of a large bell pepper, finely chopped 1 scallion, chopped, reserving some of the green portion for garnish 1/4 cup chopped broccoli 1 tsp canola oil 1/2 tsp sesame oil 1/4 tsp kosher flake salt 1/4 tsp powdered ginger a couple shakes of garlic powder a few sprinkles of red pepper flakes black pepper to taste Heat about half of the canola oil in a small non-stick pan to medium-high heat. Add the chopped vegetables and stir on and off for about 2 minutes. Add the powdered ginger and red pepper flakes. Stir for 1 minute more and remove pan from heat. Cover with a top and allow to rest as you prepare the eggs. Crack eggs in a small dish, being careful to separate and discard two of the yolks (or save the leftover yolks for a moisturizing face mask!). Whisk in salt, pepper, and garlic powder. Add the remaining vegetable oil to the pan and return to heat. Add the eggs and allow to cook for 2-3 minutes. Place a top on the pan and remove from heat, allowing the egg to continue to cook and set. Carefully flip omelette and return to heat to cook for about 1 minute more or until set. Remove from heat, drizzle with sesame oil, garnish with reserved scallion pieces and serve. Serves 1. To go along with my omelette, I cooked a serving of rice and green peas (more fiber!), which I seasoned with soy sauce, rice vinegar, and sesame oil. Nutrition Info (for omelette only): Calories: 195 Fat: 12 g Sodium: 280 mg Carbohydrates: Negligible (< 5 g) Fiber: 1 g Protein: 14 g Nutrition highlights of this recipe: +Protein-rich +Rich in vitamin D +Naturally low carb |
AuthorHello there, my name is Alena and I am a Registered Dietitian! This blog is a platform through which I can share my knowledge and perspectives on a variety of nutrition-related topics. Feel free to contribute by commenting. Archives
November 2021
|