Genetically Modified: Sciences Answer To A Food Crisis… Or The Destruction Of A Planet? Pt. 2 of 3

By: Casey Jordan | From: TrueRants Network

This article is the second in a three part series that will discuss some of what is happening in the food industry as it pertains to GMO’s and Genetically Engineering our food. A genetically modified organism or a “GMO” is a living organism that has been artificially altered and modified in a laboratory through genetic engineering or “GE” This science combines DNA from plants, animals, bacteria, and viruses that does not occur in nature or through traditional crossbreeding methods. These organisms are also referred to as “transgenic” organisms.

With more that 80% of the foods we eat being processed or genetically modified, and meals being 4 times larger, it’s causing an alarming increases in our calorie, carbohydrate, and added sugar consumption. Since 1950 the obesity rates in adults have more than tripled. In children increasing from 5% in the 80’s to 21% today in the United States alone. As obesity, diabetes, and heart disease rates skyrocket, doctors are now treating the first generation of children suffering from fatty liver disease.  It’s time to look closely to what we are putting in to our bodies.

The first image that comes to mind for most people when they hear the term "processed food" is a wrapped burger and a sleeve of fries served over a counter at a fast food joint.  But the truth is a majority of the food you have in your home is processed.  Processed foods have been altered from their natural state for "safety" and convenience reasons.  What you're really getting are chemicals -- additives, things like preservatives, sweeteners, coloring, flavoring, trans fats, emulsifiers. These are all chemicals that are then put into 'fake' foods to make them taste real, and are designed to appeal to our taste buds and to make us crave more of them. Many of the processed food companies claim their products aren't unhealthy, but contain added salt, and multiple forms of sugar, and are healthy in moderation. Based on a 2000 calorie a day diet for any one above the age of 4 years old, a person should only consume 65 grams of fat a day, 20 grams of saturated fatty acids, 25 grams of fiber, 50 grams of protein, 300 grams of carbohydrates, 2400 grams of sodium, 300 grams of cholesterol, and 25 grams of sugar witch equals 4 teaspoons, also remember that age, gender, weight and activity level should also be factored in to your daily nutrition guide.
         
The best place to start when reading a label to monitor your daily nutrition is the serving size, then moving to calories, and actually measuring out the portion. Make sure your getting enough fiber, protein, vitamin A and C, calcium and Iron, and limit your intake on sugar (natural and added sugars), saturated and trans fats, carbohydrates, sodium and, cholesterol.  It is also very important to look at the ingredients, and the order this are listed from contain the most to least.  If you are concerned about your intake of sugars, make sure that added sugars are not listed as one of the first few ingredients. Companies are now using these other names like ‘evaporated cane juice’ or ‘organic palm sugar’ , and corn syrup, high-fructose corn syrup, fruit juice concentrate, maltose, dextrose, sucrose, honey, and maple syrup as a disguise and to avoid the word SUGAR. These are still an added ‘free sugar’ and usually contain fructose as a sweetener.  The processed food companies have wrapped there products in colorful packages, encouraging you to give it a try with catchy names and creative graphics. Delicious food that's appealing to the eye, and convenient to prepare, and anything that yummy has to be nourishing, right?

Many years ago our great grandparents ate seasonal whole food, not altered in any way.  Since the 1950’s each generation, our diets grew further and further away from nature. Chemical agriculture became widespread after World War II. Natural and organic farming methods were replaced with the use of chemical fertilizers and pesticides.  No longer do we go to the local butcher for meat, or the farmers marked for vegetables, if it’s not processed or modified in any way we do not buy it.  Previous generations could handle the small amount of processed foods and environmental toxicity without seeing as much of an effect on health as we see today. This environment is changing the way our genes are being expressed, causing damage to our guts, creating chronic inflammation, and contributing to a rise in food and environmental allergies like we have never seen before.  Has this gone too far or can we get back to eating natural foods?

Check back next week for part 3.