Earthbeam Natural Foods

Well-come to Wellness ... We Believe in GMO-Free

noreply@blogger.com (Earthbeam Foods) — Fri, 28 Jun 2013 19:15:00 +0000

It's official! We're going 100% GMO-free!

We have been committed to offering only the best organic foods since 1971. We have also honored your right to know what is in the food you choose. Because of the increased use of genetically-engineered, or genetically-modified organisms (GMOs) in our food supply, we continue to investigate the ingredients used in the growing and production of all of the foods we sell.

On August 1, 2014, our 43rd anniversary, our grocery department transitioned to 100% certified organic and GMO-Free.

We sincerely appreciate your continued support and encourage conversation and inquiries on the subject of GMOs. We are available online, over the phone, and in person every day at the store.

Download and share the press release!

What does this mean for you?

Some of the items you are used to seeing on our shelves will be discontinued. However, they will be replaced with new products that are GMO-Free and organic.

During this transition, what can you do to help us?

We pride ourselves in screening ingredients before putting them on our shelves, and encourage product suggestions from customers. If you know of products that are GMO-Free and organic, let us know.

What can you do to support truth in labeling?

We have a collection of documentaries and books on GMOs, as well as online resources (below) that offer more information. Start talking! Talk to your friends, your family, your senator. Make it known that you have the right to know what is in the food you purchase.

The Institute for Responsible Technology
Organic Consumers Association
Non-GMO Project

We are seeking products with trusted logos such as:

Make Mother's Day Special

noreply@blogger.com (Earthbeam Foods) — Fri, 26 Apr 2013 19:47:00 +0000

Cook up an elegant feast this Mother's Day:

Spring Vegetable Gnocchi with Artichokes and Artichoke Broth,

Green Garlic Tapenade, Chevre Truffles & Champagne

Spring Vegetable Gnocchi with Artichokes and Artichoke Broth
Serves 6
Ingredients
1/4 organic butter
1 pound organic medium artichokes, hearts only
10 cloves organic garlic, sliced
1 large organic leek, sliced
1 organic bay leaves
1 sprig organic thyme, stems removed
1 sprig organic rosemary, stems removed
2 cups organic white wine
4 cups organic vegetable or chicken broth
1 tablespoons organic salt
1/2 tablespoon organic black pepper
1 cup organic spring vegetables of choice

Gnocchi
1 pound organic russet potatoes
1 teaspoon organic white pepper
1/2 teaspoon organic nutmeg
1 organic egg
1 teaspoon organic salt
1 cup organic flour
1 cup organic grated parmesan

PREPARATION

1.   Preheat oven to 375˚F to cook the potatoes for the gnocchi.

2.   Lightly brown the butter in a deep sauce pan and add the artichoke hearts. Sauté on medium heat for 7 minutes, until you can start to smell the artichokes. Add the sliced garlic and leeks and sauté for another 2 minutes. Add the herbs and wine and reduce the wine by half. Add the broth and bring to a boil, then decrease the heat to low. Cook the artichokes approximately 15 to 20 minutes, until tender when poked with a knife.

3.   To prepare the gnocchi, bake the potatoes at 375˚F until soft, approximately 25 minutes. Remove the potatoes and slice open the skin to allow the steam to escape for 3 minutes. Using a spoon, scoop out the potato into a food mill. Mill the potato into a bowl and add the spices, egg, salt, and half of the flour; incorporate with your hands gently. Add the remaining flour and the parmesan. The objective is to incorporate all of the ingredients with the least amount of “working” the dough (10 to 15 maximum touches). Shape the dough into small gnocchi.

4.   Poach the gnocchi in salted boiling water until they float for 10 seconds. Remove and place them in ice water.

5.   To serve, scoop a portion of gnocchi into each bowl then ladle artichokes, spring vegetables, and artichoke broth on top.

Recipe courtesy of CUESA.org

Green Garlic Tapenade
Ingredients
One bunch organic green garlic, coarsely chopped
1/4 cup organic olive oil
5 cloves organic garlic, sliced
organic pepper
organic salt
Acme Italian Bread

1. Add all ingredients into a food processor (or a mortar and pestle) and mash until desired consistency is reached.
2. Slice bread into 1/2-inch rounds.
3. Spoon tapenade into a medium bowl and serve.

Serve with Chevre Truffles (CUESA.org) and Bossard Thuaud Sparkling White Wine.

GMO Series: Our Commitment to You

noreply@blogger.com (Earthbeam Foods) — Fri, 19 Apr 2013 20:11:00 +0000

Our Commitment to You

Since 1971, we have been committed to offering only the best natural and organic foods. We have honored your right to know what is in the food you choose. Because of the increased use of GMOs in our food supply, we continue to investigate the ingredients of some of our favorite products. By August 1, 2014, our 43rd anniversary, we will offer only certified organic and non-GMO foods for sale. In order to keep our doors open and stay in business, we will need to dramatically increase our sales. Please help us do so by spending more of your food dollars at Earthbeam and by telling friends and family about our great store.

We will be eliminating all products with at-risk, non-organic ingredients:

Corn (including flour, meal, oil, starch, gluten, and syrups)
Soy (including flour, oil, lecithin, protein, isolate, and isoflavones)
Canola Oil
Cottonseed Oil
Beet sugar (unless specified as "pure cane")
Papaya (only from Hawaii)
Zucchini/Yellow Squash

We encourage you to join us in the continuing conversation about food safety and food choices. As awareness spreads, many organizations, groups, websites, and other sources have gathered and shared information about this vital shift in our food supply. Here are the website we recommend for more information:

Non-GMO Project, a non-profit collaboration committed to preserving and building sources of non-GMO products, educating consumers, and providing verified non-GMO choices. Look for their logo and certification on our shelves, one of the tools we will be using to ensure GMO-free products.

Also sponsored by the Non-GMO Project is The Campaign for Healthier Eating, a great resource for families, recipes, and hands-on projects related to eating well.

Institute of Responsible Technology, founded in 2003 by author and GMO expert Jeffrey Smith. A world leader in educating policy makers and the public on GM foods and crops, with thorough investigations, reports, and resources on health, environment, the economy and agriculture. IRT is the source for many of the articles we distributed in the GMO Series.

Organic Consumers Association is an online and grassroots non-profit public interest organization campaigning for health, justice, and sustainability. The OCA deals with crucial issues of food safety, industrial agriculture, genetic engineering, children's health, Fair Trade, and more. This is a great site for breaking news in the food and agricultural industry.

We are also pleased to announce two GMO lectures in April sponsored by Earthbeam:

Monday, April 15 @ 6:00PM the San Mateo Public Library, Oak Room
Wednesday, April 17 @ 6:30PM Burlingame Public Library, Conference Room

Please RSVP for these events by responding to this e-mail.

UPCOMING IN MAY: film screening of The Genetic Roulette.

Thank you for your time and commitment to learning more about GMOs. We are always available to answer questions at the store and via e-mail (earthbeampress@gmail.com).

Sincerely,

Earthbeam Foods

GMO Series #6: GMOs & the FDA

noreply@blogger.com (Earthbeam Foods) — Fri, 22 Mar 2013 20:10:00 +0000

An FDA-Created Health Crisis Circles the Globe

How corporations engineered the non-regulation of dangerous genetically modified foods

People are often confused as to how countries like France, Germany, and Peru have banned GMOs, and yet the United States has not banned GMOs or even required labeling products so that consumers have the choice about what they may want to purchase and consume. How is this possible? What is happening behind the scenes?

Government officials around the globe have been coerced, infiltrated, and paid off by the agricultural biotech giants. In Indonesia, Monsanto gave bribes and questionable payments to at least 140 officials, attempting to get their genetically modified (GM) cotton approved.[1] In India, one official tampered with the report on Bt cotton to increase the yield figures to favor Monsanto.[2] While most industry manipulation and political collusion is subtle, none was more significant than that found at the US Food and Drug Administration (FDA).

The FDA's "non-regulation" of GM foods

Genetically modified crops are the result of a technology developed in the 1970s that allow genes from one species to be forced into the DNA of unrelated species. The inserted genes produce proteins that confer traits in the new plant, such as herbicide tolerance or pesticide production. In the US, new types of food substances are normally classified as food additives, which must undergo extensive testing, including long-term animal feeding studies.[4] If approved, the label of food products containing the additive must list it as an ingredient.There is an exception, however, for substances that are deemed “generally recognized as safe” (GRAS). GRAS status allows a product to be commercialized without any additional testing. According to US law, to be considered GRAS, the substance must be the subject of a substantial amount of peer-reviewed published studies (or equivalent) and there must be overwhelming consensus among the scientific community that the product is safe. GM foods had neither. Nonetheless, in a precedent-setting move that some experts contend was illegal, in 1992 the FDA declared that GM crops are GRAS as long as their producers say they are. Thus, the FDA does not require any safety evaluations or labels whatsoever. A company can even introduce a GM food to the market without telling the agency.
Such a lenient approach to GM crops was largely the result of Monsanto’s legendary influence over the US government. According to the New York Times, “What Monsanto wished for from Washington, Monsanto and, by extension, the biotechnology industry got. . . . When the company abruptly decided that it needed to throw off the regulations and speed its foods to market, the White House quickly ushered through an unusually generous policy of self-policing.” According to Dr. Henry Miller, who had a leading role in biotechnology issues at the FDA from 1979 to 1994, “In this area, the U.S. government agencies have done exactly what big agribusiness has asked them to do and told them to do.”
Following Monsanto’s lead, in 1992 the Council on Competitiveness chaired by Vice President Dan Quayle identified GM crops as an industry that could increase US exports. On May 26, Quayle announced “reforms” to “speed up and simplify the process of bringing” GM products to market without “being hampered by unnecessary regulation.”[5] Three days later, the FDA policy on non-regulation was unveiled.

Fake safety assessments

Biotech companies do participate in a voluntary consultation process with the FDA, but it is derided by critics as a meaningless exercise. Companies can submit whatever information they choose, and the FDA does not conduct or commission any studies of their own. Former EPA scientist Doug Gurian-Sherman, who analyzed FDA review records obtained through the Freedom of Information Act, states flatly, “It is clear that FDA’s current voluntary notification process (even if made mandatory) is not up to the task of ensuring the safety of future GE [genetically engineered] crops.” He says, “The FDA consultation process does not allow the agency to require submission of data, misses obvious errors in company-submitted data summaries, provides insufficient testing guidance, and does not require sufficiently detailed data to enable the FDA to assure that GE crops are safe to eat.”[12] Similarly, a Friends of the Earth review of company and FDA documents concluded:
“If industry chooses to submit faulty, unpublishable studies, it does so without consequence. If it should respond to an agency request with deficient data, it does so without reprimand or follow-up. . . . If a company finds it disadvantageous to characterize its product, then its properties remain uncertain or unknown. If a corporation chooses to ignore scientifically sound testing standards . . . then faulty tests are conducted instead, and the results are considered legitimate. In the area of genetically engineered food regulation, the ‘competent’ agencies rarely if ever (know how to) conduct independent research to verify or supplement industry findings.”[13]
At the end of the consultation, the FDA doesn’t actually approve the crops. Rather, they issue a letter including a statement such as the following:
“Based on the safety and nutritional assessment you have conducted, it is our understanding that Monsanto has concluded that corn products derived from this new variety are not materially different in composition, safety, and other relevant parameters from corn currently on the market, and that the genetically modified corn does not raise issues that would require premarket review or approval by FDA. . . . As you are aware, it is Monsanto’s responsibility to ensure that foods marketed by the firm are safe, wholesome and in compliance with all applicable legal and regulatory requirements.”[14]
The National Academy of Sciences and even the pro-GM Royal Society of London[15]describe the US system as inadequate and flawed. The editor of the prestigious journalLancet said, “It is astounding that the US Food and Drug Administration has not changed their stance on genetically modified food adopted in 1992. . . . The policy is that genetically modified crops will receive the same consideration for potential health risks as any other new crop plant. This stance is taken despite good reasons to believe that specific risks may exist. . . . Governments should never have allowed these products into the food chain without insisting on rigorous testing for effects on health.”[16]

Evaluations miss most health problems

Although the body of safety studies on GM foods is quite small, it has verified the concerns expressed by FDA scientists and others.

The gene inserted into plant DNA produces a protein never before seen in the food supply that is inherently unhealthy.
The inserted gene has been found to transfer into human gut bacteria and may even end up in human cellular DNA, where it might produce its protein over the long-term.
Toxic substances in GM animal feed might bioaccumulate into milk and meat products.
Farmer and medical reports link GM feed to thousands of sick, sterile, and dead animals.

But there is not a single government safety assessment program in the world that is competent to even identify most of these potential health problems, let alone protect its citizens from the effects.[21]
A review of approved GM crops in Canada by professor E. Ann Clark, for example, reveals that 70% (28 of 40) “of the currently available GM crops . . . have not been subjected to any actual lab or animal toxicity testing, either as refined oils for direct human consumption or indirectly as feedstuffs for livestock. The same finding pertains to all three GM tomato Decisions, the only GM flax, and to five GM corn crops.” In the remaining 30% (12) of the other crops tested, animals were not fed the whole GM feed. They were given just the isolated GM protein that the plant was engineered to produce. But even this protein was not extracted from the actual GM plant. Rather, it was manufactured in genetically engineered bacteria. This method of testing would never identify problems associated with collateral damage to GM plant DNA, unpredicted changes in the GM protein, transfer of genes to bacteria or human cells, excessive herbicide residues, or accumulation of toxins in the food chain, among others. Clark asks, “Where are the trials showing lack of harm to fed livestock, or that meat and milk from livestock fed on GM feedstuffs are safe?”[22]
__________________

Because genetically modified organisms are relatively new to our food supply, pro-GM arguments often claim that “[it is] generally agreed that long-term monitoring of the human health risks of GM food through epidemiological studies is not necessary because there is no scientific evidence suggesting any long-term harm from these foods.”[31] However, there is a flaw in the biotech logic: because no long-term epidemiological studies are in place, we have no evidence showing long-term harm. Without the studies, the harm cannot be unveiled.
Here is a quote from Dan Glickman, the pro-GM US Secretary of Agriculture under President Clinton:
“What I saw generically on the pro-biotech side was the attitude that the technology was good, and that it was almost immoral to say that it wasn’t good, because it was going to solve the problems of the human race and feed the hungry and clothe the naked. . . . And there was a lot of money that had been invested in this, and if you’re against it, you’re Luddites, you’re stupid. That, frankly, was the side our government was on. Without thinking, we had basically taken this issue as a trade issue and they, whoever ‘they’ were, wanted to keep our product out of their market. And they were foolish, or stupid, and didn’t have an effective regulatory system. There was rhetoric like that even here in this department. You felt like you were almost an alien, disloyal, by trying to present an open-minded view on some of the issues being raised. So I pretty much spouted the rhetoric that everybody else around here spouted; it was written into my speeches.”[32]
Fortunately, not everyone feels that questioning GM foods is disloyal. On the contrary, millions of people around the world are unwilling to participate in this uncontrolled experiment. They refuse to eat GM foods. Manufacturers in Europe and Japan have committed to avoid using GM ingredients. And the US natural foods industry, not waiting for the government to test or label GMOs, is now engaged in removing all remaining GM ingredients from their sector using a third party verification system. The Campaign for Healthier Eating and The Non-GMO Project in America are circulating non-GMO shopping guides in stores nationwide so that consumers have clear, healthy non-GMO choices. With no governmental regulation of biotech corporations, it is left to consumers to protect themselves.

[4] See Federal Food, Drug and Cosmetic Act (FFDCA)

[5] Dan Quayle, “Speech in the Indian Treaty Room of the Old Executive Office Building,” May 26, 1992.

[13] Bill Freese, “The StarLink Affair, Submission by Friends of the Earth to the FIFRA Scientific Advisory Panel considering Assessment of Additional Scientific Information Concerning StarLink Corn,” July 17–19, 2001.

[14] FDA Letter, Letter from Alan M. Rulis, Office of Premarket Approval, Center for Food Safety and Applied Nutrition, FDA to Dr. Kent Croon, Regulatory Affairs Manager, Monsanto Company, Sept 25, 1996. See Letter for BNF No. 34 at http://www.cfsan.fda.gov/~lrd/biocon.html

[15] See for example, “Good Enough To Eat?” New Scientist (February 9, 2002), 7.

[16] “Health risks of genetically modified foods,” editorial, Lancet, 29 May 1999.

[21] Jeffrey M. Smith, Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, Yes! Books, Fairfield, IA USA 2007

[22] E. Ann Clark, “Food Safety of GM Crops in Canada: toxicity and allergenicity,” GE Alert, 2000.

[31] Mike Zelina, et al., The Health Effects of Genetically Engineered Crops on San Luis Obispo County,” A Citizen Response to the SLO Health Commission GMO Task Force Report, 2006.

[32] Bill Lambrecht, Dinner at the New Gene Café, St. Martin's Press, September 2001, pg 139

GMO Series #5: Effects of GMOs on Children

noreply@blogger.com (Earthbeam Foods) — Fri, 22 Mar 2013 20:05:00 +0000

Effects of GMOs on Children

Excerpted from Jeffrey M. Smith’s Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods

“Swapping genes between organisms can produce unknown toxic effects and allergies that are most likely to affect children.”13 —Vyvyan Howard, expert in infant toxico-pathology at Liverpool University Hospital, United Kingdom

Changes in nutrition have a greater impact on the structure and functioning of young, fast-growing bodies. More of the food is converted to build organs and tissues, whereas adults convert more to energy and store this as fat.

The UK Royal Society said that genetic modification “could lead to unpredicted harmful changes in the nutritional state of foods” and recommended that potential health effects of GM foods be rigorously researched before being fed to pregnant or breast-feeding women and babies.”14 Epidemiologist Eric Brunner said that “small changes to the nutritional content might have effects on infant bowel function.”15

Children are more susceptible to problems

Children are three to four times more prone to allergies than adults and “are at highest risk of death from food allergy.” 16 Infants below two years old have the highest incidence of reactions, especially to new allergens encountered in the diet. Even tiny amounts of allergens can sometimes cause reactions. One reason for this sensitivity, according to the EPA, is that “An immature gut or permeable mucosal epithelium is more likely to allow a higher degree of macromolecular transport and access to the immune system than the intact barrier of a normal mature gut. . . . The immune system must also be of sufficient maturity. . . . Both systems appear to be functioning optimally by age three to five.”17

According to the Royal Society of Canada, “The potentially widespread use of GM food products as food additives and staple foods, including use in baby foods, may lead to earlier introduction of these novel proteins to susceptible infants either directly or via the presence of the maternally ingested proteins in breast milk.”18

Children can react to much smaller doses of toxins than adults. Exposure to hormones or endocrine disruptors may also severely affect normal development. And children who are prone to infections may be severely impacted if antibiotics lose their effectiveness due to antibiotic-resistant genes in GM food and the overuse of antibiotics in rbGH treated cows.

Children have a high exposure to GMOs

Children consume a large amount of products that may be genetically engineered. Their diet consists of a higher percentage of corn compared to adults, and allergic children often rely on corn as a source of protein. Cornstarch as a talc substitute on children’s skin may also expose them via inhalation. Infants are sometimes reared on soy infant formula. Among the potential side effects are changes in soy’s natural estrogen mimickers, which may influence sexual development.

____________________

[information below from Jeffrey Smith’s “Removing Junk Foods (and GMOs) Improved Children’s Behavior”]

Best Prevention: Eliminate Junk Foods

Before the Appleton Wisconsin high school replaced their cafeteria’s processed foods with wholesome, nutritious food, the school was described as out-of-control. There were weapons violations, student disruptions, and a full-time police officer on duty. After the change in school meals, the students were calm, focused, and orderly. There were no more weapons violations, no suicide, expulsions, dropouts, or drug violations. The new diet and improved behavior has lasted for years, and now other schools are changing their meal programs with similar results.

Mice react to junk food and genetically modified foods

Years ago, a science class at Appleton found support for their new diet by conducting a cruel and unusual experiment with three mice. They fed them the junk food that kids in other high schools eat everyday. The mice’s behavior was completely different than the three mice in the neighboring cage, who were fed nutritious whole foods. They slept during the day inside their cardboard tube, played with each other, and acted very mouse-like. The junk food mice, on the other hand, destroyed their cardboard tube, were no longer nocturnal, stopped playing with each other, fought often, and two mice eventually killed the third and ate it. After the three month experiment, the students rehabilitated the two surviving junk food mice with a diet of whole foods. After about three weeks, the mice came around.

Sister Luigi Frigo repeats this experiment every year in her second grade class in Cudahy, Wisconsin, but mercifully, for only four days. Even on the first day of junk food, the mice’ behavior “changes drastically:” they become lazy, antisocial, and nervous. And it still takes the mice about two to three weeks on unprocessed foods to return to normal. One year, the second graders tried to do the experiment again a few months later with the same mice, but this time the animals refused to eat the junk food.

Across the ocean in Holland, a student fed one group of mice genetically modified (GM) corn and soy, and another group the non-GM variety. The GM mice stopped playing with each other and withdrew into their own parts of the cage. When the student tried to pick them up, unlike their well-behaved neighbors, the GM mice scampered around in apparent fear and tried to climb the walls. One mouse in the GM group was found dead at the end of the experiment.

And a senior scientist at the Russian National Academy of Sciences presented evidence at the 14th European Congress of Psychiatry that genetically modified soybeans fed to rats caused an increase in “Anxiety and Aggression.”

It’s interesting to note that the junk food fed to the mice in the Wisconsin experiments also contained genetically modified ingredients. And although the Appleton school lunch program did not specifically attempt to remove GM foods, it happened anyway. That’s because GM foods such as soy and corn and their derivatives are largely found in processed foods. So when the school switched to unprocessed alternatives, almost all ingredients derived from GM crops were taken out automatically.

Protect Yourself & Your Family

GM ingredients are much more common in processed foods, hidden in ingredients like lecithin and sweeteners. These components are deteriorating the health of our families, our crops and animals, and our ecosystems. Instead, reach for wholesome, nutritious foods to improve overall health, balance, and behavior.

For recipe ideas with fresh, wholesome ingredients, visit DeliciousLivingMag.com

For ideas on how to get kids involved in a healthy, nutritious diet, watch for our article in the Burlingame Mother’s Club newsletter this spring!

Quick & Elegant Brunch

noreply@blogger.com (Earthbeam Foods) — Mon, 11 Mar 2013 19:40:00 +0000

US-grown, organic asparagus is here! A lovely, herbaceous, perennial spring vegetable, asparagus is noted for its delicate and versatile flavor, as well as its diuretic properties. Low in calories and sodium, it is a great source of Vitamin B6, calcium, magnesium, and zinc, as well as dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorous, potassium, copper, manganese, chromium and selenium. Asparagus is fast and easy to prep and cook: after a thorough rinse, remove any stiff portion of the shoot with a knife or use your hands to snap it off.

This recipe is great for weekend breakfast or brunch, and great for entertaining!

Asparagus with Poached Eggs
Serves 2

1/2 lb organic asparagus, washed and trimmed
2 Portrero Nuevo Farm eggs
Flower of the Ocean sea salt
red pepper flakes
organic extra virgin olive oil
2 slices Acme Olive Bread

1) Fill a medium saucepan with 3 inches of water and set on high.
2) Heat olive oil in a pan at medium heat. Add asparagus and sautée, tossing regularly, for about 10 minutes.
2) When water boils, crack and add eggs right at the surface so they tumble into the water in one piece. Cover and remove from heat. Set a timer for 3-4 minutes (depending on how runny you like the yolk).
3) Toast bread slices.
4) Check doneness of asparagus by piercing with a fork. If they pierce easily, asparagus are done. Arrange 4-5 stems per plate.
5) When done, remove eggs from water with a slotted spoon. Set atop asparagus, season with pepper flakes and salt. Serve with toast.

GMO Series Fact Sheet

noreply@blogger.com (Earthbeam Foods) — Tue, 05 Mar 2013 02:17:00 +0000

Get the Facts: Toxins and Reproductive Failures

By Jeffrey M. Smith

Rhetoric from the US government since the early 1990s proclaims that genetically modified (GM) foods are not significantly different from natural plant foods. This assertion is political, not scientific. In fact, FDA scientists had privately warned that splicing foreign genes into crops might produce dangerous side effects, including high levels of toxins. Their concerns have now been validated.

Nearly every independent animal feeding safety study on GM foods, as well as several industry studies, show adverse or unexplained effects. Even the first crop submitted to the FDA’s voluntary review process, the FlavrSavr tomato, showed evidence of toxins. Out of 20 female rats fed the GM tomato, 7 developed stomach lesions.[i] According to expert Arpad Pusztai, PhD, such lesions in humans “could lead to life-endangering hemorrhage, particularly in the elderly who use aspirin to prevent [blood clots].”[ii]

GM diets may cause liver damage

The liver processes toxins; its state can reveal toxins in the diet. Liver cells of mice fed GM “Roundup Ready” soybeans had structural changes,[iii] which, according to molecular geneticist Michael Antoniou, PhD, “must reflect some ‘insult’ on the liver by the GM soy.” Antoniou, who does human gene therapy research, said that although the long-term consequences of the GM soy diet are not known, it “could lead to liver damage and consequently general toxemia.”[iv] In addition, rats fed GM corn had liver lesions and indications of toxicity;[v] rabbits fed GM Roundup Ready soy showed altered production of liver enzymes;[vi] and the livers of rats fed Roundup Ready canola were 12%–16% heavier, possibly due to liver disease or inflammation.[vii]

Organ damage and higher death rates

Virtually every organ shows changes from GM food. The pancreas of mice fed Roundup Ready soy showed profound differences, including reduced digestive enzymes;[viii] the pancreas of rats fed GM potatoes were enlarged.[ix] In various analyses of kidneys, GM-fed animals showed lesions, toxicity, altered enzyme production, and inflammation. Enzyme production in the hearts of mice was altered by GM soy,[x] and GM potatoes caused slower growth in the brains, livers, and testicles[xi] of rats as well as potentially precancerous cell growth in their stomach and intestines.[xii] Mice fed Bt potatoes—engineered to produce the insecticide called Bt-toxin—also had proliferative cell growth in their small intestine, as well as abnormal and damaged cells.[xiii]

In the FlavrSavr tomato study, 7 of 40 rats died within two weeks and were replaced.[xiv] Chickens fed GM corn died at twice the rate of those fed natural corn.[xv] But in these two industry-funded studies, the deaths were dismissed without adequate explanation or follow-up.

Reproductive failures and infant mortality

A preliminary study by a senior researcher at the Russian National Academy of Sciences had devastating results. More than half the offspring (51.6%) from female rats fed GM soy died within three weeks, compared to 10% from the non-GM soy group.[xvi] The average size and weight of the GM group was smaller,[xvii] and they were unable to conceive.[xviii] Just after this study was completed, the Russian laboratory coincidentally began feeding GM soy-based feed to all their rats. After two months on the GM soy diet, the infant mortality of rats throughout the facility reached 55.3%.[xix]

When male rats were fed Roundup Ready soy, their testicles became dark blue instead of pink.[xx] GM soy diets also altered young sperm cells in mice;[xxi] and when parent mice ate GM soy, it changed the functioning of DNA in their offspring’s embryos.[xxii] An Austrian government study reported that mice fed GM corn had fewer babies, and smaller babies.[xxiii]

Farmers report livestock sterility and deaths

About two dozen farmers report that pigs had reproductive problems when fed varieties of Bt corn. Pigs were sterile, had false pregnancies, or gave birth to bags of water. Some cows and bulls also became sterile. Other farmers blamed Bt corn for the deaths of cows, horses, water buffaloes, and chickens. [xxiv]

When Indian shepherds let their sheep graze continuously on Bt cotton plants after harvest, within 5-7 days 1 out of 4 sheep died. An estimated 10,000 sheep died in one region alone. Post mortems showed severe irritation and black patches in intestines and livers. Investigators said preliminary evidence “strongly suggests that the sheep mortality was due to a toxin. . . . most probably Bt-toxin.”[xxv] The majority of corn grown in the US produces Bt-toxin.

Investigators in the state of Haryana, India, report that most buffalo that ate GM cottonseed had reproductive complications such as premature deliveries, abortions, infertility, and prolapsed uteruses. Many calves died.

[i] Department of Veterinary Medicine, FDA, correspondence June 16, 1993. As quoted in Fred A. Hines, Memo to Dr. Linda Kahl. “Flavr Savr Tomato: . . . Pathology Branch’s Evaluation of Rats with Stomach Lesions From Three Four-Week Oral (Gavage) Toxicity Studies . . . and an Expert Panel’s Report,” Alliance for Bio-Integrity (June 16, 1993) http://www.biointegrity.org/FDAdocs/17/view1.html

[ii] Arpad Pusztai, “Genetically Modified Foods: Are They a Risk to Human/Animal Health?” June 2001 Action Bioscience www.actionbioscience.org/biotech/pusztai.html

[iii] M. Malatesta, C. Caporaloni, S. Gavaudan, M. B. Rocchi, S. Serafini, C. Tiberi, G. Gazzanelli, “Ultrastructural Morphometrical and Immunocytochemical Analyses of Hepatocyte Nuclei from Mice Fed on Genetically Modified Soybean,” Cell Struct Funct. 27 (2002): 173–180

[iv] Jeffrey M. Smith, Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, Yes! Books, Fairfield, IA USA 2007

[v] John M. Burns, “13-Week Dietary Subchronic Comparison Study with MON 863 Corn in Rats Preceded by a 1-Week Baseline Food Consumption Determination with PMI Certified Rodent Diet #5002,” December 17, 2002 www.monsanto.com/monsanto/content/sci_tech/prod_safety/fullratstudy.pdf

[vi] R. Tudisco, P. Lombardi, F. Bovera, D. d’Angelo, M. I. Cutrignelli, V. Mastellone, V. Terzi, L. Avallone, F. Infascelli, “Genetically Modified Soya Bean in Rabbit Feeding: Detection of DNA Fragments and Evaluation of Metabolic Effects by Enzymatic Analysis,” Animal Science 82 (2006): 193–199.

[vii] Comments to ANZFA about Applications A346, A362 and A363 from the Food Legislation and Regulation Advisory Group (FLRAG) of the Public Health Association of Australia (PHAA) on behalf of the PHAA, “Food produced from glyphosate-tolerant canola line GT73,” www.iher.org.au/

[viii] Malatesta, et al, “Ultrastructural Analysis of Pancreatic Acinar Cells from Mice Fed on Genetically modified Soybean,” J Anat. 2002 November; 201(5): 409–415; see also M. Malatesta, M. Biggiogera, E. Manuali, M. B. L. Rocchi, B. Baldelli, G. Gazzanelli, “Fine Structural Analyses of Pancreatic Acinar Cell Nuclei from Mice Fed on GM Soybean,” Eur J Histochem 47 (2003): 385–388.

[ix] Arpad Pusztai, “Can science give us the tools for recognizing possible health risks of GM food,” Nutrition and Health, 2002, Vol 16 Pp 73-84

[x] R. Tudisco, P. Lombardi, F. Bovera, D. d’Angelo, M. I. Cutrignelli, V. Mastellone, V. Terzi, L. Avallone, F. Infascelli, “Genetically Modified Soya Bean in Rabbit Feeding: Detection of DNA Fragments and Evaluation of Metabolic Effects by Enzymatic Analysis,” Animal Science 82 (2006): 193–199.

[xi] Arpad Pusztai, “Can science give us the tools for recognizing possible health risks of GM food,” Nutrition and Health, 2002, Vol 16 Pp 73-84

[xii] Stanley W. B. Ewen and Arpad Pusztai, “Effect of diets containing genetically modified potatoes expressing Galanthus nivalis lectin on rat small intestine,” Lancet, 1999 Oct 16; 354 (9187): 1353-4.

[xiii] Nagui H. Fares, Adel K. El-Sayed, “Fine Structural Changes in the Ileum of Mice Fed on Endotoxin Treated Potatoes and Transgenic Potatoes,” Natural Toxins 6, no. 6 (1998): 219–233.

[xiv] Arpad Pusztai, “Can Science Give Us the Tools for Recognizing Possible Health Risks for GM Food?” Nutrition and Health 16 (2002): 73–84.

[xv] S. Leeson, “The Effect of Glufosinate Resistant Corn on Growth of Male Broiler Chickens,” Department of Animal and Poultry Sciences, University of Guelph, Report No. A56379, July 12, 1996.

[xvi] I.V.Ermakova, “Genetically Modified Organisms and Biological Risks,” Proceedings of International Disaster Reduction Conference (IDRC) Davos, Switzerland August 27th – September 1st, 2006: 168–172.

[xvii] Irina Ermakova, “Genetically modified soy leads to the decrease of weight and high mortality of rat pups of the first generation. Preliminary studies,” Ecosinform 1 (2006): 4–9.

[xviii] Irina Ermakova, “Experimental Evidence of GMO Hazards,” Presentation at Scientists for a GM Free Europe, EU Parliament, Brussels, June 12, 2007

[xix] I.V.Ermakova “GMO: Life itself intervened into the experiments,” Letter, EcosInform N2 (2006): 3–4.

[xx] Irina Ermakova, “Experimental Evidence of GMO Hazards,” Presentation at Scientists for a GM Free Europe, EU Parliament, Brussels, June 12, 2007

[xxi] L. Vecchio et al, “Ultrastructural Analysis of Testes from Mice Fed on Genetically Modified Soybean,” European Journal of Histochemistry 48, no. 4 (Oct–Dec 2004):449–454.

[xxii] Oliveri et al., “Temporary Depression of Transcription in Mouse Pre-implantion Embryos from Mice Fed on Genetically Modified Soybean,” 48th Symposium of the Society for Histochemistry, Lake Maggiore (Italy), September 7–10, 2006.

[xxiii] Alberta Velimirov and Claudia Binter, “Biological effects of transgenic maize NK603xMON810 fed in long term reproduction studies in mice,” Forschungsberichte der Sektion IV, Band 3/2008

[xxiv] Jeffrey M. Smith, Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, Yes! Books, Fairfield, IA USA 2007

[xxv] “Mortality in Sheep Flocks after Grazing on Bt Cotton Fields—Warangal District, Andhra Pradesh” Report of the Preliminary Assessment, April 2006, http://www.gmwatch.org/archive2.asp

To learn more about the health dangers of GMOs, and what you can do to help end the genetic engineering of our food supply, visit www.ResponsibleTechnology.org.

To learn how to choose healthier non-GMO brands, visit www.NonGMOShoppingGuide.com.

GMO Series #4: Genetically Engingeered Soy & Corn

noreply@blogger.com (Earthbeam Foods) — Mon, 04 Mar 2013 22:31:00 +0000

“I used to test for soy allergies all the time, but now that soy is genetically engineered, it is so dangerous that I tell people never to eat it—unless it says organic.”

-Allergy specialist John Boyles, MD

Beginning in 1996, genes from bacteria and viruses have been forced into the DNA of soy, corn, cotton, and canola plants, which are used for food. Ohio allergist John Boyles is one of a growing number of experts who believe that these genetically modified (GM) foods are contributing to the huge jump in food allergies in the US, especially among children.

The UK is one of the few countries that conduct a yearly food allergy evaluation. In March 1999, researchers at the York Laboratory were alarmed to discover that reactions to soy had skyrocketed by 50% over the previous year. Genetically modified soy had recently entered the UK from US imports and the soy used in the study was largely GM. John Graham, spokesman for the York laboratory, said, “We believe this raises serious new questions about the safety of GM foods.”

Genetic engineering may provoke allergies

There are many ways in which the process of genetic engineering may be responsible for allergies. The classical understanding is that the imported genes produce a new protein, which may trigger reactions. This was demonstrated in the mid 1990s when soybeans were outfitted with a gene from the Brazil nut. While scientists attempted to produce a healthier soybean, they ended up with a potentially deadly one. Blood tests showed that people allergic to Brazil nuts reacted to the beans. It was never marketed.

The GM variety planted in 91% of US soy acres is called Roundup Ready—engineered to survive otherwise deadly applications of Monsanto’s Roundup herbicide. The plants contain genes from bacteria, which produce a protein that has never been part of the human food supply. Since people aren’t usually allergic to a food until they have eaten it several times, no tests can prove in advance that the protein will not cause allergies.

As a precaution, scientists compare this new protein with a database of proteins known to cause allergies. According to criteria recommended by the World Health Organization (WHO) and others, if the new GM protein contains amino acid sequences that have been shown to trigger immune responses in other proteins, the GM crop should not be commercialized (or additional testing should be done). Sections of the protein produced in GM soy, however, are identical to shrimp and dust mite allergens. But the soybean got marketed anyway.

Frighteningly, the only published human feeding study on GM foods ever conducted verified that the gene inserted into GM soy transfers into the DNA of our gut bacteria and continues to function. This means that years after we stop eating GM soy, we may still have the potentially allergenic protein continuously produced within our intestines.

Damaged soy DNA creates new (or more) allergens

The process of creating a GM crop produces massive collateral damage in the plant’s DNA. Native genes can be mutated, deleted, permanently turned on or off, and hundreds may change their levels of protein expression. This can increase existing allergen, or produce a new, unknown allergens. Both appear to have happened in GM soy.

Levels of one known soy allergen, trypsin inhibitor, were up to seven times higher in cooked GM soy compared to cooked non-GM soy. Another study discovered a unique, unexpected protein in GM soy, likely to trigger allergies.

In addition, of eight human subjects who had a skin-prick (allergy-type) reaction to GM soy, one did not also react to non-GM soy, suggesting that GM soy is uniquely dangerous.

Increased herbicides, digestive problems and allergies

Farmers use nearly double the amount of herbicide on GM soy compared to non-GM soy; higher herbicide residues might cause reactions.

GM soy reduces digestive enzymes in mice. If proteins “digest” slowly in humans, there is more time for allergic reactions (possibly to many food proteins).

Eating GM foods is gambling with our health

Documents made public from a lawsuit revealed that FDA scientists were uniformly concerned that GM foods might create hard-to-detect allergies, toxins, new diseases, and nutritional problems. Their urgent requests for required long-term feeding studies fell on deaf ears. The FDA doesn’t require a single safety test. The person in charge of that FDA policy was Monsanto’s former attorney, who later became their vice president.

Buying products that are organic or labeled non-GMO are two ways to limit your family’s risk. Another is to avoid products containing any ingredients from the seven GM food crops: soy, corn, cottonseed, canola, Hawaiian papaya, and a little bit of zucchini and crook neck squash. This means avoiding soy lecithin in chocolate, corn syrup in candies, and cottonseed or canola oil in snack foods.

Genetically Engineered Corn

The biotech industry is fond of bragging about their genetically modified (GM) crops that “resist pests.” This conjures up images of insects staying away from GM fields. But resisting pests is a euphemism for contains its own pesticide. When bugs take a bite of the GM plant, the toxin from the plant splits open their stomach and kills them.

The idea that we consume that same toxic pesticide in every bite is hardly appetizing. But the biotech companies insist that the pesticide, called Bt-toxin, has a history of safe use. Organic farmers, for example, have used solutions containing the natural form of Bt-toxin—produced from Bacillus thuringiensis bacteria—as a method of natural insect control. Genetic engineers simply remove the gene that produces the Bt in bacteria and insert it into the DNA of corn and cotton plants. Moreover, they claim that Bt-toxin is quickly destroyed in our stomach; and even if it survived, it won’t cause reactions in humans or mammals. Studies show otherwise.

Bt spray is dangerous, the GM version is worse

Mice fed natural Bt-toxin showed significant immune responses and caused them to become sensitive to other formerly harmless compounds. This suggests that Bt-toxin might make a person allergic to a wide range of substances.^[i]^,[ii],[iii]

Farm workers and others have also had reactions to natural Bt-toxin,^[iv]^[v]^[vi]^[vii]^[viii] and authorities acknowledge that “people with compromised immune systems or preexisting allergies may be particularly susceptible to the effects of Bt.”^[ix]In fact, when natural Bt was sprayed over areas around Vancouver and Washington State to fight gypsy moths, about 500 people reported reactions—mostly allergy or flu-like symptoms. Six people had to go to the emergency room.[x]^,[xi]Now, thousands of agricultural workers in India exposed to GM Bt cotton varieties are reporting those exact symptoms; they don’t react to natural cotton.^[xii]

The Bt-toxin produced in the GM plants is probably more dangerous than in its natural spray form. In the plants, the toxin is about 3,000-5,000 times more concentrated than the spray, it doesn’t wash off the plants like the spray does,^[xiii]^[xiv]and it is designed to be more toxic than the natural version.^[xv] In fact, the GM toxin has properties of known allergens and fails all three GM allergy tests recommended by the World Health Organization (WHO) and others.[xvi]

GM pollen may cause allergies

Bt-toxin is produced in GM corn and can be eaten intact. It is also in pollen, which can be inhaled. In 2003, during the time when an adjacent Bt cornfield was pollinating, virtually an entire Filipino village of about 100 people was stricken by a disease. The symptoms included headaches, dizziness, extreme stomach pain, vomiting, chest pains, fever, and allergies, as well as respiratory, intestinal, and skin reactions. The symptoms appeared first in those living closest to the field, and then progressed to others by proximity. When the same corn was planted in four other villages the following year, the symptoms returned in all four areas—only during the time of pollination.

The potential dangers of breathing GM pollen had been identified in a letter to the FDA in 1998 by a UK government committee. They had even warned that genes from inhaled pollen might transfer into the DNA of bacteria in the respiratory system.^[xvii] Although no studies were done to verify this risk, years later UK scientists confirmed that after consuming GM soybeans, the foreign inserted genes transferred from the soy into the DNA of human gut bacteria. If Bt genes from GM corn chips, for example, also transfer, it might convert our intestinal flora into living pesticide factories—continually producing Bt-toxin inside of us.

Lab animals react to GM crops

Studies confirm that several GM crops engineered to produce built-in pesticides provoke immune responses in animals. A Monsanto rat study on Bt corn showed a significant increase in blood cells related to the immune system.^[xviii]Pesticide producing GM peas^[xix] and potatoes^[xx] (not Bt) also provoked immune responses in rodents.

Allergic reactions are a defensive, often harmful immune system response to an external irritant. The body interprets something as foreign, different, and offensive, and reacts accordingly. All GM foods, by definition, have something foreign and different. According to GM food safety expert Arpad Pusztai, “A consistent feature of all the studies done, published or unpublished, . . . indicates major problems with changes in the immune status of animals fed on various GM crops/foods.”^[xxi]

In addition to immune responses, several studies and reports suggest that GM foods are toxic.

To learn more about the health dangers of GMOs, and what you can do to help end the genetic engineering of our food supply, visit www.ResponsibleTechnology.org.

To learn how to choose healthier non-GMO brands, visit www.NonGMOShoppingGuide.com.

International bestselling author and filmmaker Jeffrey Smith is the leading spokesperson on the health dangers of genetically modified (GM) foods. His first book, Seeds of Deception, is the world’s bestselling and #1 rated book on the topic. His second, Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, provides overwhelming evidence that GMOs are unsafe and should never have been introduced. Mr. Smith is the executive director of the Institute for Responsible Technology, whose Campaign for Healthier Eating in America is designed to create the tipping point of consumer rejection of GMOs, forcing them out of our food supply.

[i] Vazquez et al, "Intragastric and intraperitoneal administration of Cry1Ac protoxin from Bacillus thuringiensis induces systemic and mucosal antibody responses in mice," Life Sciences, 64, no. 21 (1999): 1897–1912; Vazquez et al, “Characterization of the mucosal and systemic immune response induced by Cry1Ac protein from Bacillus thuringiensis HD 73 in mice,” Brazilian Journal of Medical and Biological Research 33 (2000): 147–155.

[ii] Vazquez et al, “Bacillus thuringiensis Cry1Ac protoxin is a potent systemic and mucosal adjuvant,” Scandanavian Journal of Immunology 49 (1999): 578–584. See also Vazquez-Padron et al., 147 (2000b).

[iii] EPA Scientific Advisory Panel, “Bt Plant-Pesticides Risk and Benefits Assessments,” March 12, 2001: 76. Available at:

http://www.epa.gov/scipoly/sap/2000/october/octoberfinal.pdf

[iv] M.A. Noble, P.D. Riben, and G. J. Cook, “Microbiological and epidemiological surveillance program to monitor the health effects of Foray 48B BTK spray” (Vancouver, B.C.: Ministry of Forests, Province of British Columbi, Sep. 30, 1992).

[v] A. Edamura, MD, “Affidavit of the Federal Court of Canada, Trial Division. Dale Edwards and Citizens Against Aerial Spraying vs. Her Majesty the Queen, Represented by the Minister of Agriculture,” (May 6, 1993); as reported in Carrie Swadener, “Bacillus thuringiensis (B.t.),” Journal of Pesticide Reform, 14, no, 3 (Fall 1994).

[vi] J. R. Samples, and H. Buettner, “Ocular infection caused by a biological insecticide,” J. Infectious Dis. 148, no. 3 (1983): 614; as reported in Carrie Swadener, “Bacillus thuringiensis (B.t.)”, Journal of Pesticide Reform 14, no. 3 (Fall 1994)

[vii] M. Green, et al., “Public health implications of the microbial pesticide Bacillus thuringiensis: An epidemiological study, Oregon, 1985-86,” Amer. J. Public Health, 80, no. 7 (1990): 848–852.

[viii] A. Edamura, MD, “Affidavit of the Federal Court of Canada, Trial Division. Dale Edwards and Citizens Against Aerial Spraying vs. Her Majesty the Queen, Represented by the Minister of Agriculture,” (May 6, 1993); as reported in Carrie Swadener, “Bacillus thuringiensis (B.t.),” Journal of Pesticide Reform, 14, no, 3 (Fall 1994).

[ix] Carrie Swadener, “Bacillus thuringiensis (B.t.),” Journal of Pesticide Reform 14, no. 3 (Fall 1994). See also, Health effects of B.t.: Report of surveillance in Oregon, 1985-87. Precautions to minimize your exposure (Salem, OR: Oregon Departmentof Human Resources, Health Division, April 18, 1991); and Material Safety Data Sheet for Foray 48B Flowable Concentrate (Danbury, CT: Novo Nordisk, February, 1991).

[x] Washington State Department of Health, “Report of health surveillance activities: Asian gypsy moth control program,” (Olympia, WA: Washington State Dept. of Health, 1993).

[xi] M. Green, et al., “Public health implications of the microbial pesticide Bacillus thuringiensis: An epidemiological study, Oregon, 1985-86,” Amer. J. Public Health 80, no. 7(1990): 848–852.

[xii] Ashish Gupta et. al., “Impact of Bt Cotton on Farmers’ Health (in Barwani and Dhar District of Madhya Pradesh),” Investigation Report, Oct–Dec 2005.

[xiii] C. M. Ignoffo, and C. Garcial, “UV-photoinactivation of cells and spores of Bacillus thuringiensis and effects of peroxidase on inactivation,” Environmental Entomology 7 (1978): 270–272.

[xiv] BT: An Alternative to Chemical Pesticides, Environmental Protection Division, Ministry of Environment, Government of British Columbia, Canada, http://www.env.gov.bc.ca/epd/epdpa/ipmp/fact_sheets/BTfacts.htm

[xv] See for example, A. Dutton, H. Klein, J. Romeis, and F. Bigler, “Uptake of Bt-toxin by herbivores feeding on transgenic maize and consequences for the predator Chrysoperia carnea,” Ecological Entomology 27 (2002): 441–7; and J. Romeis, A. Dutton, and F. Bigler, “Bacillus thuringiensis toxin (Cry1Ab) has no direct effect on larvae of the green lacewing Chrysoperla carnea (Stephens) (Neuroptera: Chrysopidae),” Journal of Insect Physiology 50, no.2–3 (2004): 175–183.

[xvi] FAO-WHO, “Evaluation of Allergenicity of Genetically Modified Foods. Report of a Joint FAO/WHO Expert Consultation on Allergenicity of Foods Derived from Biotechnology,” Jan. 22–25, 2001; http://www.fao.org/es/ESN/food/pdf/allergygm.pdf

[xvii] N. Tomlinson of UK MAFF's Joint Food Safety and Standards Group 4, December 1998 letter to the U.S. FDA, commenting on its draft document, “Guidance for Industry: Use of Antibiotic Resistance Marker Genes in Transgenic Plants,” http://www.food.gov.uk/multimedia/pdfs/acnfp1998.pdf; (see pages 64–68).

[xviii] John M. Burns, “13-Week Dietary Subchronic Comparison Study with MON 863 Corn in Rats Preceded by a 1-Week Baseline Food Consumption Determination with PMI Certified Rodent Diet #5002,” December 17, 2002 http://www.monsanto.com/monsanto/content/sci_tech/prod_safety/fullratstudy.pdf, see also Stéphane Foucart, “Controversy Surrounds a GMO,” Le Monde, 14 December 2004; and Jeffrey M. Smith, “Genetically Modified Corn Study Reveals Health Damage and Cover-up,” Spilling the Beans, June 2005, http://www.seedsofdeception.com/Public/Newsletter/June05GMCornHealthDangerExposed/index.cfm

[xix] V. E. Prescott, et al, Transgenic Expression of Bean r-Amylase Inhibitor in Peas Results in Altered Structure and Immunogenicity, J. Agric. Food Chem. 2005, 53

[xx] A. Pusztai, et al, “Genetically Modified Foods: Potential Human Health Effects,” in: Food Safety: Contaminants and Toxins (ed. JPF D’Mello) (Wallingford Oxon, UK: CAB International), 347–372, also additional communication with Arpad Pusztai.

[xxi] October 24, 2005 correspondence between Arpad Pusztai and Brian John

The Facts: How to Choose- GMO vs. Non-GMO?

noreply@blogger.com (Earthbeam Foods) — Tue, 12 Feb 2013 00:20:00 +0000

How do you choose: GMO vs. non-GMO?

Most Americans, according to a CBS/New York Times poll, would choose foods made without genetically modified organisms (GMOs) if they knew which was which—if they were labeled. However, unlike most other industrialized nations, GMOs don’t have to be labeled in the US or Canada. Therefore, avoiding GM foods in our supermarkets takes some work. Here are some tips on how to choose:

Tip #1: Buy Organic

The best way to guarantee no GMOs is to buy organic foods, which don’t allow the use of genetically modified seeds. Organic food also has lower pesticide residues than conventional food.

Tip #2: Look for “non-GMO” labels

Some companies voluntarily label products as “non-GMO.” The best label is now the Non-GMO Project Verified seal: a verified standard for non-GM products that have cleaned their products and registered with the organization.

Tip #3: Consult the Non-GMO Shopping Guide

For a handy list of non-GMO brands by category, go to www.NonGMOShoppingGuide.com. New products are added regularly. View it online, download or order copies, or download the Mobile Phone application.

Tip #4: Avoid AT-RISK ingredients

If it is not labeled organic or non-GMO, and the brand is not listed in the guide, look at the ingredients panel to see if it contains any possible GM products (including derivatives of corn and soy). Here are some common ones: (a more comprehensive list is available in the Non-GMO Shopping Guide)

· Corn

o Flour, meal, oil, starch, gluten, and syrups

o Sweeteners such as fructose, dextrose, and glucose

· Soy

o Flour, oil, lecithin, protein, isolate, and isoflavones

· Canola Oil

· Cottonseed Oil

· Beet sugar (unless specified as “pure cane,” most sugar is blended with beet sugar)

· Papaya (only from Hawaii)

· Zucchini and yellow squash

· Aspartame (also known as Nutrasweet and Equal)

· Meat, fish, eggs

o Most US livestock and farmed fish are fed GM soy or corn, causing our supply of meat, and eggs to be tainted with bio-accumulate toxins. To avoid GM-fed animal products, buy organic, wild caught, or 100% grass-fed.

o GM Salmon, the first live animal to be genetically modified, is due to be approved by the FDA on Feb 25^th. If approved, the only way to avoid it will be to purchase wild salmon.

· Dairy

o The same is true of cows fed GM corn- health risks are transferred to the consumer.

o Additionally, cows injected with genetically engineered bovine growth hormone, (rbST or rbGH) are considered at-risk. The milk from drugged cows has more pus, antibiotics, bovine growth hormone, and insulin-like growth factor 1 (IGF-1). IGF-1 is a powerful hormone and a high risk factor for cancer. That’s primarily why the American Public Health Association, American Nurses Association, and many other groups condemn the use of rbGH. Consumer concerns about rbGH has forced Wal-Mart, Starbucks, Dannon, Yoplait, and most of the major dairies in the US to stop using the hormone.

o To avoid this, look for labels (such as “contains no rbST or rbGH”), consult the Non-GMO Shopping Guide, or buy organic dairy products.

Moving GMOs out of the market

Much of Europe has already banned genetically modified seeds. As soon as news spread of the extensive damage a GMO diet can cause, consumers responded by rejecting items with at-risk ingredients. Within a month, 750 articles on GMOs were circulating; within just ten weeks, the tipping point of consumer rejection was achieved. GM ingredients had become a marketing liability. At the end of April, Unilever publicly committed to remove GMOs from its European brands. Within the week, so did nearly every other major food company.

These same companies (Monsanto, BASF, etc) continue to use GM ingredients in the US. Four years ago, only one in four people were even aware that they had ever eaten a genetically engineered food. However, in the aftermath of Prop 37, awareness has soared: in 2012, 92% of Americans want GMOs labeled, and 6,000+ products are already approved and labeled as non-GMO.

This number is due to increase in 2013, in both the US and Canada. As knowledge spreads and more states develop anti-GMO campaigns, food companies will soon hit a tipping point as they did in Europe. When this happens, they will be forced eliminate all GMOs from their brands and proudly proclaim GMO-free.

Help increase awareness by sharing this information: the facts, the Non-GMO Shopping Guide, the Non-GMO Project, and more.

To learn more about the health dangers of GMOs, and what you can do to help end the genetic engineering of our food supply, visit www.ResponsibleTechnology.org.

To learn how to choose healthier non-GMO brands, visit www.NonGMOShoppingGuide.com.

noreply@blogger.com (Earthbeam Foods) — Fri, 01 Feb 2013 21:32:00 +0000

Cook Light this Weekend: One Pot Kale and Quinoa Pilaf
Food52's Best New Year's Resolution Dish Contest Winner

Serves 2-4

2 cups salted water
1 cup quinoa
1 bunch kale, washed and chopped into 1" lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon walnut oil (or olive oil)
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with kale and re-cover. Let simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
2. While quinoa cooks, take a large serving bowl and combine half of the lemon juice, all of the lemon zest, scallions, walnut oil (you can substitute olive oil), pine nuts, and goat cheese.
3. Check the quinoa and kale when the cooking time has completed-- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine with salt and pepper, and remaining lemon juice.

Recipe courtesy of Food52
Try another version from Delicious Living

Also try with strips of rainbow chard!

Introduction: GMO Series

noreply@blogger.com (Earthbeam Foods) — Tue, 29 Jan 2013 19:05:00 +0000

Introduction: GMO Series

Here at Earthbeam Natural Foods we are committed to spreading knowledge and truth about the food industry. As you may already know, in support of Prop 37 and the fight to eliminate genetically modified ingredients from our food supply, Earthbeam has dropped all brands whose parent companies funded the “No on 37” campaign- a narrowly defeated Proposition from last November’s ballot. Many of you signed the petition in-store, took a moment to listen, and have committed to making a change. We thank you for your support.

Now, we’re taking the next step to educate YOU, the consumer, about Genetically Modified Foods. Today there are many resources emerging about the dangers of GMOs. One of the most trusted and accessible is The Institute for Responsible Technology, founded by Jeffrey Smith, the leading consumer advocate promoting healthier non-GMO choices. On his website, Smith has developed tools and resources for consumers and retailers, one of which is a series of articles answering fundamental questions you may have- What are GMOs? What are the risks? What can I do as a consumer?

Introducing: The GMO Series, brought to you by Earthbeam and The Institute for Responsible Technology. Over the course of ten weeks, we’ll deliver one article to your inbox every Tuesday morning. Take a moment to read, consider, and then forward the articles to the ones you love. Also, feel free to reply with questions, concerns, and statements or stop by the store to let us know what you are learning.

There’s a short introduction to GMOs below, followed by Jeffrey Smith’s introduction, with links to the sources and further information. We’re so eager to share this information with you and thank you for making time to educate yourself!

Happy Reading,

Earthbeam Staff

_________________________________

What are GMOs?

GMO stands for Genetically Modified Organism. Also referred to as the shortened GM (genetically modified) or GE (genetically engineered), these abbreviations essentially stand for the same concept: the transferring of genes from the DNA of one species into that of another in order to obtain a desired trait or characteristic. This is done in an attempt to increase nutritional benefits or herbicide tolerance. However, the crops have no benefit to our health, only to the wallets of those manufacturing the seeds.

The GM seed industry is comprised of five companies: Monsanto (the largest, accounting for 88% of GM seeds on the market), DuPont, Syngenta, Bayer CropScience, and Dow. Together, these five companies own more than 35% of the worldwide seed market as well as 59% of the pesticide market. (Smith, 2007)

Introduced into the food supply in 1996, overwhelming studies and responses to GM foods have proven danger to our health and the future of food. Kept under wraps by false studies, hidden truths, and industry conglomerates, genetic engineering has been hidden from the public eye for almost twenty years. However, with recent media attention from California’s Prop 37, as well as other campaigns to label GMOs, more Americans are becoming aware of the dangers behind the industry.

Stay tuned to our GMO Series to find out more.

_________________________________

It’s time to reclaim a food supply without dangerous genetically modified organisms (GMOs). And we can do it- together.

When European consumers said no to GMOs, the food companies kicked them out. As more and more US consumers rejected GM bovine growth hormone, most dairies and brands, including Wal-Mart, Starbucks, Kroger, Dannon, and Yoplait responded.

Now we are joining forces nationwide in the Campaign for Healthier Eating in America- designed to achieve the tipping point of consumer rejection of GMO to force them out of the market.

After you read these articles, please pass them onto your entire network, and encourage them to do the same.

It is past time for us to look to the government to bail us out of this mess. We are on the top of the food chain, and we can make things happen- together.

Safe eating.

Jeffrey M. Smith

To learn more about the health dangers of GMOs, and what you can do to help end the genetic engineering of our food supply, visit www.ResponsibleTechnology.org [http://www.responsibletechnology.org/]

To learn how to choose healthier non-GMO brands, visit www.NonGMOShoppingGuide.com

International bestselling author and filmmaker Jeffrey Smith is the leading spokesperson on the health dangers of genetically modified (GM) foods. His first book, Seeds of Deception, is the world’s bestselling and #1 rated book on the topic. His second, Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, provides overwhelming evidence that GMOs are unsafe and should never have been introduced. Mr. Smith is the executive director of the Institute for Responsible Technology, whose Campaign for Healthier Eating in America is designed to create the tipping point of consumer rejected of GMOs, forcing them out of our food supply. Watch the free online video today for the big picture.

Works cited:

Smith, Jeffrey M. Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods. Fairfield, IA: Yes!, 2007. Print.

These articles are provided by and distributed with permission from The Institute for Responsible Technology.

noreply@blogger.com (Earthbeam Foods) — Mon, 14 Jan 2013 20:48:00 +0000

Greek Yogurt with Dates, Sesame, & Toasted Quinoa

We're always on the lookout for great recipes. This nutty take on yogurt and granola is good for a hearty breakfast, or an afternoon snack. Recipe courtesy of Bon Appetit.

1 tbsp uncooked quinoa
1 tsp sesame seeds
1 chopped pitted Medjool dates
1/2 cup Straus, Oikos, or Wallaby Greek Yogurt

Toast the quinoa and sesame seeds in a dry skillet over medium-high heat, stirring constantly, until the quinoa darkens slightly, about 1½ minutes; let cool. Stir toasted mixture and dates into Greek yogurt. Enjoy!

Read More http://www.bonappetit.com/recipes/2013/01/2013-cleanse/day-13#ixzz2Hz8Os8T9

Boycott these Brands!

noreply@blogger.com (Earthbeam Foods) — Mon, 17 Dec 2012 20:07:00 +0000

In support of Prop 37 and the fight to eliminate genetically modified ingredients from our food supply, Earthbeam has dropped all brands whose parent companies funded the "No on 37" campaign. The following is the complete list (to our knowledge) of companies who funded the campaign, along with their sub-brands that we used to provide:

- General Mills: Food Should Taste Good, LaraBar, Muir Glen, Cascadian Farm
- Smuckers: Kashi, Natural Brew, Knudsen, Santa Cruz Organics
- Kraft: Back to Nature, Green & Black
- Cargill: Horizon
- Nestle: S. Pellegrino, Arrowhead
- Hershey: Dagoba, Mars, Seeds of Change
- Con Agra: Lightlife
- Coca-Cola: Honest Tea, Smart Water
- Rich: French Meadow

We've replaced these products with better, GMO-free alternatives from our favorite brands like Cadia, Nature's Path, Lakewood, and more small, locally-made products. We thank you for your support & encourage you to commit to this boycott in all of your buying decisions and spread the word.

Holiday Sweets: Acorn Squash Bread

noreply@blogger.com (Earthbeam Foods) — Mon, 10 Dec 2012 20:05:00 +0000

Acorn Squash Bread
(Makes 1 loaf)
1 small-medium acorn squash
1-1/2 cups granulated sugar
1/2 cup mild olive oil
2 large eggs
1-1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp ground clove
1/2 tsp freshly grated nutmeg
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans

Preheat the oven to 350 degrees. Cut the squash in half and scoop out the seeds. Place the squash halves cut side down on a baking dish and fill with 1/2" of water. Roast for 45 minutes to 1 hour, or until the squash is very tender. Remove from the oven to cool. Once cool, scoop the squash from its skin and puree in a food processor or with a fork until smooth (bread calls for 1 cup of squash puree-- though a medium squash will yield about 1-1/2 to 2 cups).

In a medium bowl, combine the 1 cup squash puree, sugar, oil, eggs. Mix well. Sift together the flour, spices, baking soda, baking powder, and salt. Add this to the squash mixture and mix until no lumps are visible. Fold in the nuts.

Scoop the batter into a buttered and floured loaf tin. Sprinkle the top of the loaf generously with coarse sugar (optional). Bake for 45-55 minutes until set. A toothpick inserted into the center of the bread should come out clean. Cool.

Feeling sweet? You can whip up a cream cheese frosting for this bread in no time. Add 5 oz softened cream cheese, 3tbsp unsalted butter, 1 cup confectioners sugar, and 2 tbsp maple syrup and whip until smooth. Lef loaf cool completely before frosting.

noreply@blogger.com (Earthbeam Foods) — Fri, 20 Jul 2012 20:40:00 +0000

Hello Summer!

Join us as we indulge in all of our favorite summer sweets: stone fruit & melons!

Celebrate Spring with Seasonal Produce!

noreply@blogger.com (Earthbeam Foods) — Thu, 12 Apr 2012 02:38:00 +0000

Asparagus, Spinach, & Chevre Quiche

Needed:

1/2 tablespoon olive oil 

8 asparagus spears, ends removed and cut into 1-inch pieces 

4 cups fresh baby spinach 

5 large eggs 

1 cup milk 

3/4 cup crumbled chevre (goat cheese) 

1/4 cup shredded mozzarella cheese 

Salt and pepper, to taste 

4 green onions, chopped 

1 9-inch pie crust

Cook:

1. Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and stick in freezer while you prepare the other quiche ingredients.

2. In a large skillet, heat olive oil over medium heat. Add the asparagus spears, and spinach. Cook until asparagus spears are slightly tender and spinach is wilted. Transfer spinach to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Set aside.

3. In a large bowl, whisk together eggs and milk. Stir in the chevre and mozzarella cheese. Season with salt and pepper, to taste.

4. Remove pie crust from the freezer. Place asparagus pieces, spinach, and green onions on the bottom of the crust. Pour the egg and cheese mixture over the vegetables and into the crust.

5. Bake the quiche for 45 minutes or until quiche is set and slightly golden brown. Let quiche stand for 15 minutes before serving.

Prep Time: 20 minutes/Cook Time: 45 minutes/ Total Time: 65 minutes

Label-GMOs Campaign Thanks!

noreply@blogger.com (Earthbeam Foods) — Mon, 26 Mar 2012 20:56:00 +0000

As the signature-gathering season winds down, we would like to thank everyone who helped Earthbeam and San Mateo County support the California Label GMO Campaign. Thanks to you, we were able to gather over 300 signatures to support the ballot proposal to label GMOs in our state.

Stay informed on the campaign progress: http://www.labelgmos.org/ & http://www.facebook.com/labelgmos

Late Winter/ Early Spring Produce

noreply@blogger.com (Earthbeam Foods) — Mon, 12 Mar 2012 19:37:00 +0000

Spring is upon us! Now that the clocks have been turned forward, there's more time for cooking. And with the arrival of new seasonal fruits and veggies, it is easier than ever!

March – April

Produce

asparagus cabbage acorn squash pea greens grapefruit escarole leeks celery butternut squash navel oranges mandarin oranges radishes

Here's some recipes to get you started:

Black Beans & Acorn Squash Chili with Toasted Pepitas

1 tablespoon olive oil

1 small yellow onion (chopped)

4 cloves garlic (chopped)

2 teaspoons ground cumin

1 (15-ounce) can diced tomatoes, in juice

1 cup low-sodium vegetable broth

1 lb acorn squash puree (fresh or canned)

1 teaspoon chili powder (or to taste)

1 small jalapeno, seeds removed, finely minced

1 teaspoon dried oregano

2 (15-ounce) cans low-sodium black beans (rinsed and drained)

1/2 cup pumpkin seeds

1/4 cup chopped cilantro leaves

1 avocado cubed

6 tablespoons low-fat sour cream or plain Greek yogurt

1. Heat oil in a medium saucepan over medium heat and sauté onion until lightly browned, 6–10 minutes. Add garlic and cumin; cook for 30 seconds, stirring. Stir in tomatoes with juices, broth, and squash; mix until smooth. Add chili powder, chipotle, oregano, and beans. Bring to a boil, reduce heat, and simmer, partly covered, for 15–18 minutes, until beans are soft and chili is thickened. Season with salt and pepper.

2. While chili cooks, heat a small skillet over medium-low and toast pumpkin seeds until they begin to brown and pop, 3–5 minutes, shaking pan frequently.

Serve chili hot, topped with pumpkin seeds, cilantro, avocado, and sour cream or yogurt.

From Delicious Living (March 2012) with some substitutions: replaced pumpkin with seasonal acorn squash. You can bake and puree it yourself, or get it in a can.

Chicken Fra Diavolo with Angel-Hair Pasta

1 pound boneless, skinless chicken breasts

½ tsp salt

1 tsp ground black pepper

1-2 tsp crushed red pepper flakes

2 tbsp plus 2 tsp olive oil, divided

1 small yellow onion, thinly sliced

4 large cloves garlic, minced, divided

1 (15-oz) can diced tomatoes, in puree or juice

3 tbsp tomato paste

½ cup white wine

½ tsp dried ground rosemary

1 cup chopped asparagus

8 oz whole-grain angel hair pasta

¼ cup chopped fresh flat-leaf parsley

1/3-1/2 cup shaved Parmesan, Asiago, or other hard, sharp cheese

1. Bring a large pot of water to boil.

2. Cut chicken into strips about 1 ½ inches long and ¾ inch wide; toss with salt, pepper, and red pepper flakes. Heat 1 tbsp oil in a skillet over medium-high heat. Add half of the chicken; cook for 3-5 minutes, until lightly browned on all sides. Transfer to a plate and cover to keep warm. Repeat with remaining chicken.

3. Reduce heat to medium. Add 1 tbsp oil, onion, and half of the garlic; cook for 1-2 minutes, stirring constantly. Add tomatoes with juices, tomato paste, wine, and rosemary. Return chicken to pan, and stir to mix. Reduce heat to simmer and cook. covered, for 5-10 minutes.

Stir in remaining garlic and peas; cook for 5 minutes more, until peas are hot and chicken is cooked through.

Meanwhile, cook pasta al dente in boiling water. Drain well, and toss with remaining 2 teaspoons olive oil. To serve, divide pasta among plates, spoon chicken and sauce over pasta, and sprinkle with parsley and cheese.

Taken from Delicious Living Magazine (March 2012) with substitutions: replaced frozen peas with fresh asparagus.

Earthbeam & the Label GMOs Campaign

noreply@blogger.com (Earthbeam Foods) — Mon, 27 Feb 2012 21:49:00 +0000

Earthbeam is proud to be working with the State of California to remove GMOs from our food source. This will be a long battle, but the start is to inform the public about what it is they are consuming.

Genetically modified ingredients have been in most processed foods in the United States since 1996. GM plants, such as soybean, corn, cottonseed, and canola, have had foreign genes forced into their DNA. The inserted genes from species such as bacteria and viruses, which have never been in the human food supply. These foreign particles have been linked to toxic and allergic reactions, thousands of sick, sterile, and dead livestock, and damage to virtually every organ and system in lab animals. Though the long-term effects in humans are still mysterious, there are no doubts as to their severe risk to our health and the health of future generations.

Genetically modified ingredients have already been removed from China, the UK, and other European countries. The United States will be next!

Along with the tireless aid and support of the Label GMOs campaign, Earthbeam is gathering signatures to help pass a law that would require all food to be labeled as to whether or not it contains GMOS. As basic as ingredients and calories, it's our right to know.

Here at Earthbeam, we are committed to providing products without known GMOs.

Stop by to sign the petition! And pick up a snack while you're at it!

Here are some links to help you get informed:

The Campaign: labelgmos.org

Get the Facts: nongmoproject.org

China kicks out Monsanto: naturalsociety.com

UK kicks out Monsanto: naturalsociety.com

Response to Ken Whitman "Will Big Food work in the natural market?"

noreply@blogger.com (Earthbeam Foods) — Mon, 06 Feb 2012 22:15:00 +0000

This month in Organic Connections Magazine, Ken Whitman detailed the recent history of food mega-companies branching out into the natural and organic food market. Does this steer away from the basis that the natural market should be based on? Ken asks us, and we respond:

It is true that mass production, cheap food, and unconscious ingredients have taken their toll on our national health. But as organic and natural food move their way up on the American consciousness, big brands like Heinz, Coca-Cola, Kraft, Kellogg’s, and General Mills adopt natural branches to their “brand portfolios,” as Whitman mentions, to keep up with the changing mindset.

Is this right? Definitely not. To answer Whitman’s question, no factory-economy company can ethically play both sides of the fence. Though it offers more natural options to the everyday consumer, the financial support is split between the GMO-free, fresh, organic business and the globally sourced, unhealthy industries that got us into this mess in the first place.

That being said, as a small business promoting organic, local and positive food ethics, we do our best to offer the highest quality food to my customers. But if we stood by this and this alone, our store shelves would be half empty. We understand Whitman’s point in “trivializing what is a necessary evolution for the health of our population and planet,” and in an ideal world, we would be able to offer only GMO-free, organic food with local ingredients from small farms. But as a retailer, we are stuck in the middle of selling products from independent distributors and the factory-economy companies. Simply put, a business cannot afford to support only the food at the very highest rung on the food chain.

For example, when Coca-Cola bought Odwalla in 2001, we did not immediately take it off of my shelf. Though we disagree with Coca-Cola’s food practices, we could not cut them from our product base without a replacement. However, when Columbia Gorge, an organic alternative to Odwalla, was brought to our attention in 2010, we made the switch. It was a similar situation when Procter & Gamble acquired Tom’s of Maine. After dropping Tom’s, we simply replaced their products with similar one’s offered by Jason, Dr. Ken’s, Weleda, and Bioforce.

We can take action as more wholesome companies emerge from the food world, and it is easy for a manufacturer to take a one-sided stance. But retailers and small markets are an essential step in bringing the food to the everyday consumer. To get this done, we have to stand in the middle of two very different worlds.

As Ken describes, “… the natural market continues to grow and brings with it a change in values. It’s about people and quality of life. It’s about small farms, fresh produce, no GMOs or chemicals, artisanal products and giving back. It’s not all about more for less. People are willing to pay more so a farmer can make a decent living.”

We at Earthbeam are grateful to have customers who are willing to pay more to support the choices that we make as a conscious business and as conscious eaters. As this continues, we can continue to make changes that support the ethics that the business was started on: sustainability, wellness, knowledge, and organic.

Read Ken's article and respond for yourself: http://organicconnectmag.com/wp/will-big-food-work-in-the-natural-market/#.TzBQ1ByyaTw

National Non-GMO Month

noreply@blogger.com (Earthbeam Foods) — Sat, 12 Nov 2011 21:22:00 +0000

October is National Non-GMO month.

Here at Earthbeam Foods, we are committed to offering as many non-GMO products as possible. Though we are unable to offer 100% non-GMO products, we pride ourselves in helping you make educated choices and selling non-GMO products when available.

We support all legislation and progress towards labeling genetically modified foods, including the grassroots-powered 2012 ballot initiative to make the labeling of food products containing GMOs mandatory.

You can help spread the word, make a pledge to non-GMO, and stayed informed at http://labelgmos.org. As reported by www.organicconsumersfund.org/label, “California is poised to be the first state with mandatory GMO labeling laws through the 2012 California Ballot Initiative process.

Of course, there are a lot of untold truths about genetically modified organisms. The first, simple truth is that GMOs are dangerous- to our health, our families, and our communities. In North America, over 80% of our food contains GMOs, the most common being soy, cotton, canola, corn, sugar beets, Hawaiian papaya, alfalfa, and squash (zucchini and yellow). The Non-GMO project does a great job of divulging these truths and offering them to the consumer in an accessible and thorough way (http://www.nongmoproject.org/).

It is important to understand that, though organic buying is an important step towards a healthy lifestyle, organic products are not necessarily non-GMO. Organic ingredients may still be genetically engineered because of cross contamination, through pollination or during manufacturing.

You can find a list of Non-GMO approved products at http://www.nongmoproject.org/product-verification/search-participating-products/, many of which we are proud to offer here at Earthbeam.

However, at this time, organic is the most positive change that one can make in their eating and buying habits. Here are Beyond Frankenfoods and Toxics “Ten Reasons to Buy Organic”:

1) Most organic foods are produced without GMOs

2) Organic foods are safe and pure

3) Organic foods & farming are climate-friendly

4) Organic certification prohibits nuclear irradiation

5) Very few cases of food poisoning have ever been linked to organic farms or food processors

6) Organic farming categorically prohibits the use of sewage sludge

7) Animals on organic farms cannot be fed slaughterhouse waste

8) Humane treatment of animals

9) Organic has high nutritional value

10) Organics preserve family farms

noreply@blogger.com (Earthbeam Foods) — Thu, 04 Mar 2010 00:51:00 +0000

Only the Most Luscious Organic Produce

noreply@blogger.com (Earthbeam Foods) — Fri, 27 Mar 2009 20:42:00 +0000

If it's not fresh, certified organic and 100% GMO-Free, Earthbeam doesn't carry it! Rest assured, you'll only find the best certified organic fruits and vegetables, grown locally, from Earthbeam. Carefully hand-selected and properly stored for freshness. New arrivals daily.

Shop, save and eat seasonally every week! Find special prices on selected fruits & veggies Monday-Sunday while supplies last. Special orders welcome.

Earthbeam buys direct from certified organic distributors and local farms ensuring the produce we carry is grown without synthetic fertilizers, conventional pesticides, fertilizers, sewage sludge, irradiation, and genetic engineering (GMO’s). We ensure the organic integrity of all the produce we carry.

Get a head start on weekend cooking and preparing homemade meals for the week using the freshest seasonal ingredients.

Swing by Earthbeam on Farm Fresh Fridays! You'll save 10% Off all certified organic herbs, fruits and veggies (while supplies last).

Deli Fresh: Vegan, Raw, and Natural Meats

noreply@blogger.com (Earthbeam Foods) — Wed, 25 Mar 2009 19:18:00 +0000

If you’re looking for a quick healthy lunch option, look no further than Earthbeam.

On a daily basis we have a delicious mouth-watering selection of organic and fresh deli options selected only from the companies we trust. Sandwiches, vegan entrees, natural meats, tofu burgers and dogs, daily homemade soups, salads, burritos, pastas and other healthy options are just some of our high quality offerings.

Brands include Urban Leaf Co, Massimo's pizzas and wraps, Earthbeam's own deep-packed sandwiches on artisan breads, Gloria's vegan wraps, Fare + Square sandwiches, California Porridge, and Sweet Earth and two daily soup options.

Personal & Body Care

noreply@blogger.com (Earthbeam Foods) — Tue, 24 Mar 2009 19:18:00 +0000

Earthbeam is proud to carry the most natural, top quality products available including Dr. Hauschka, Anne Marie Borland, Chinese Herbs, Griffin Remedy, Zion Health, Giovanni, Collective Well Being, as well as a selection of baby and men's products. All parraben-free!

We help guide your choices for hair, body and skincare. When Earthbeam sources and stocks body and personal care products, we ensure ORGANIC and GMO-Free ingredients come first, and only buy from companies that are fully transparent, use only pure and safe ingredients, who grow or purchase the highest quality raw material, and have third party certified authentication throughout the entire manufacturing process.

We are pleased to offer Herbs of Grace mineral make-up.