GMO’s-Friend or Foe?

The strawberries you enjoy today are far from the strawberries your great grandmother, grandmother, and perhaps even your mother enjoyed as a child. Farmers have long used the technique of genetic modification to enhance the viability of their crops. Traditionally this task was accomplished through plant breeding, but this method is very time intensive and does not always produce the desired results. So when nature does not work in our favor insert technology and we have the growing field of modern biotechnology. This novel technology has allowed us to create crops with the exact desired trait with exceptional accuracy in a rapid time frame.

Genetically modified organisms (GMOs) or more commonly known as Genetically Engineered (GE) foods, are organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally. Biotechnologist can take selected individual genes (from bacteria, viruses, animals, or other plants) to be transferred from one organism into another. This creates what scientists refer to as transgenic plants, specially speaking of plants and was initially aimed at crop protection. This of course is not limited to plants. Currently, the FDA is investigating first genetically engineered fish for human consumption. Yep, this super salmon by AquaBountyTechnologies‘ AquAdvantage Salmon, is closer than ever to being on your dinner table without you even knowing (labeling is not required). Before I dive into this controversy let quickly highlight some of the pros and cons surrounding GMO’s.

I have already alluded to the use of GMO’s for production of healthier more sustainable crop populations. This as many proponents argue will ensure that our food supply will be able to accommodate the booming population. That is a tall list to measure up to but by using technology GMO foods promise to do this in a number of ways including; increased pesticide resistance decreasing the need for synthetic pesticides, increased tolerance to herbicides aiding in the prevention of environmental damages from agricultural waste run-off, increased cold tolerance via insertion of the antifreeze gene from coldwater fish preventing destruction from cold weather, increased drought and salinity tolerance making it possible to grow crops in locations that were previously prone to long periods of drought or too salty to cultivate plants, increased resistance of disease, and increased nutritional content by creating crops engineered to contain additional vitamins and minerals that have the potential to aid in the prevention of malnutrition. In other words, all of these new traits correlate to produce that is lower in price and are more durable with potentially greater nutritional value. Those arguments paint a pretty positive picture, how bad can these foods be? Remember, there are always two sides to every story…

There are three categories that most concerns surrounding these foods fall into: environmental hazards, economic distress, and most concerning human health risks. The environmental hazards that alarm opponents include; unintended harm to other organisms (ie the toxic B.t. gene used to increased pesticide resistance killing insect larvae indiscriminately), reduced effectiveness of these pesticides, gene transfer to non-targeted species through cross-breeding, uncontrolled biological populations, and the threat of extinction of several microbial as well as plant and animal species. Economic concerns surround the agri-biotech companies who patent their GM plants. Patent infringement is a growing apprehension for these businesses while consumers are worried that these patents will ultimately raise the price of seeds pushing out small farmers and third world countries. Lastly, let me touch on suspected human health risks. Presently, scientist do not believe that GM foods pose risk to human health but there is growing concern that inserting foreign genes into our foods may have future unexpected negative impacts on human health. For example there is potential for antibiotic resistance, immune-suppression and cancer. Another major concern is that these new GMO foods will either produce new allergens or will cause allergic reactions in individuals with food allergies. Since GMO foods are not required to be labeled, those who have food allergies are at risk of ingesting foods previously thought to be safe. There is an abundance of information for and against GMO’s of which I am sure I have missed a few points, however, I wanted to point out the most immediate arguments. Now, about that labeling conflict: should GMO foods be labeled as such?

Going back to the super salmon mentioned earlier. A growth hormone gene has been inserted into its DNA as well as a gene that will keep growth hormone elevated year around. This means that this super fish will grow twice as fast increasing farmed production rates. Hmm sounds to me like this is another company who can’t see past the dollar signs. As consumers shouldn’t we at least be given an informed choice? Polls have suggested that 9 in 10 people think that these foods should be labeled. This doesn’t necessarily translate to their unwillingness to consume these products; it simply puts the power back into consumer hands. Beyond the fish debate, did you know that it has been estimated that upwards of 70 percent of processed foods on supermarket shelves contain genetically engineered ingredients. Whether you shop at traditional supermarkets or places like Whole Foods and Trader Joes, chances are that if your food came in a box, plastic or glass container, you are consuming foods that have been genetically modified. For those of you who shop organic you too may be duped into eating GM foods or ingredients. The USDA organic label only requires that 95% of the ingredients are organically produced and the label does not indicate that it doesn’t contain genetic modifications. If the food is labeled 100% organic then rest assured you eating only organic food(s) and ingredients.

Although the jury is still out on the health ramifications regarding GMO’s, consumers should be informed about the foods they purchase. As more of our foods become “Frankenstein foods” where do we draw the line? Our food industries need to stop trying to out compete Mother Nature.  Ultimately we will end up hurting ourselves continually altering our fundamental foods to make what is already good better and once we modify these foods we can’t go back. It is also my opinion that many of these large ari-biotech companies hide behind the guise of humanitarian aid in order to push the GMO agenda when in actuality it’s their deep pockets they are trying to protect.

Save The Ta Tas

If you are not aware that October is Breast Cancer Awareness Month then you may want to watch something other than Jersey Shore or perhaps pick up a newspaper, Facebook does not count as reading folks! Let me wake up your eyes for a moment with this tid bit from the Susan G Komen website. In 2011, it is estimated that among U.S. women:

· There will be 230,480 new cases of invasive breast cancer (includes new cases of primary breast cancer among survivors, but not recurrence of original breast cancer among survivors).
· There will be 39,520 breast cancer deaths.
These are pretty staggering statistics. Although breast cancer is rare in men it does occur and it is estimated that in 2011, among U.S. men:
· There will be 2,140 new cases of breast cancer.
· There will be 450 breast cancer deaths.

Now that I have your attention, lets talk about some seemingly small steps you can take daily to help your body stay healthy and cancer free. What you eat can hurt you, but it can also help you. With that said, my advice is to minimize your ramen noodle stash, toss the overabundant Halloween candy that you intentionally bought in excess, lay off the fast food, and check your refrigerator/cabinets for some of these foods that contain cancer-fighting properties; avocados, mushrooms, broccoli, cauliflower, kale, cabbage, brussel sprouts, carrots, tomatoes, sweet potatoes, figs, flax, garlic, grapefruit, red grapes, oranges, lemons, papaya, raspberries, licorice root, rosemary, turmeric, seaweed and other sea vegetables, and….drum roll please…red wine! Yep, I am serious but of course in MODERATION, this is not an invitation to drink yourself into a stupor and then use the justification that, “my trainer said it would help reduce my risk of cancer.” Why red wine you ask? Well give me a moment to explain. Red wine contains polyphenols, which are potent antioxidants, and are compounds that help neutralize disease-causing free radicals. It also contains the compound resveratrol, found in grape skins and research has demonstrated that resveratrol inhibits cell proliferation and can help prevent cancer. Unfortunately there is no superfood or a single element in a particular food that alone combats cancer: help yourself out by eating a variety of foods!
So, as many of us have been personally affected by this disease I though I would share a delish recipe that contains mega cancer fighting ingredients. Without further adieu please welcome to your recipe arsenal, Sesame Kale.

· 1 large bunch kale
· 2 cloves minced garlic
· 2 teaspoons sesame seed oil
· 2 tablespoons water
· 1 teaspoon reduced-sodium soy sauce
· 2 teaspoons toasted organic sesame seeds
· 1/8 cup dried sea vegetables (optional)

Prepare sea vegetables per package directions. Mince garlic. Wash kale, strip the leaves from the spines and tear into bite-size pieces. Heat sesame oil to medium; add garlic and sauté until lightly browned. Add kale, sea vegetables, water and soy sauce and cook until kale is just wilted, approximately 2 minutes. Be sure not to overcook. Add sesame seeds and serve.

Nutrition information: Calories per serving (1 cup): 181; total fat 12.6 g; sodium 311 mg; total carbohydrates 14.8 g; protein 5.0 g; dietary fiber 2.9 g; sugars 2.2 g; provides 181 percent daily RDA for vitamin A; 24 percent calcium.

One final note to leave you with, a small plug for Mrs. Norilyn De La Pena. If you haven’t already and if you are able to donate, click the link below to help her raise money for the cure. Welcome to the Susan G. Komen 3-Day for the Cure:

Happy Eating!

Amber Leon

Amber began instructing summer camps and clinics with United Spirit Association
working with cheerleaders of all ages. Since then she has worked with young children instructing basic sports skills developing both cognitive and motor skills while instilling an early excitement for engaging in physical activity. She is also pursuing a Masters in Nutrition. As a former collegiate cheerleader and marathon runner she has a passion for improving performance and breaking through barriers.

Education
• Bachelor of Arts and Science in Communicative Disorders, San Diego State University
• National Strength and Conditioning Association – Certified Personal Trainer