The four primary GM foods are soy, corn, canola, and sugar beets. Derivatives of these foods are present in over 70 percent of food in the grocery store[1].
The main reason the plants are genetically modified is so they can handle higher amounts of herbicide. Bacterial genes are inserted that allow them to survive doses of herbicide that would otherwise kill them.1
What to do?!
If you live near a health food store, it should be pretty easy to buy organic soy milk, tofu, tempeh, cornmeal, polenta, and canola oil. (By definition, Certified Organic food cannot be GM.) The challenge comes with packaged foods!
Most packaged foods contain fillers like soybean oil, soy protein, and high fructose corn syrup. Those produced by healthy brands like “Eden Organic” and “Arrowhead Mills” may have all organic ingredients. But many do not.
That’s a big reason why health-conscious people like you are returning to their kitchens and making recipes from scratch from whole foods… without fillers and preservatives. It’s the surest way to protect yourself from eating denatured foods.
It’s also why we’ve enlisted five amazing chefs to contribute to The Vegan / Vegetarian Mastery Program. With our combined recipes and cooking secrets, you’ll be whipping up quick delicious meals like a pro.
Here’s a rundown of the chefs you’ll get to learn from:
Jo Stepaniak, MSEd, is the author and co-author of sixteen books on compassionate living and vegetarian cuisine, and has been a contributing author to many other books, pamphlets, national publications, and magazines. She was inducted into the Vegetarian Hall of Fame at the 2008 NAVS Vegetarian Summerfest. Her award-winning column Ask Jo! appears on her Web site, “Grassroots Veganism”. http://www.vegsource.com/jo
Meredith McCarty’s most recent cookbook won the Versailles World Cookbook Fair Award. It’s called Sweet and Natural – More Than 120 Naturally Sweet and Dairy Free Desserts. Formerly the associate editor of Natural Health magazine, Meredith directed The East West Center for Macrobiotics for 19 years. She’s also worked with Drs. Benjamin Spock, Dean Ornish and John McDougall. www.healingcuisine.com
Jill Nussinow, R.D., authored the award-winning cookbook, The Veggie Queen: Vegetables Get the Royal Treatment. She’s a Registered Dietitian who writes and edits for Natural Food Network magazine and Vegan Culinary Experience magazine, She’s also been a nutritionist and cooking teacher at the McDougall program for the past 7 years. www.theveggiequeen.com
Nomi Shannon is widely known for her best selling book, The Raw G
ourmet — which has sold over 150,000 copies. In 2008, she received three awards for Best Educator, Favorite Chef, and Favorite Recipe Book. She’s been featured in Alive magazine, Get Fresh, San Diego North County Times, and Galveston News. Nomi is not only a Certified Hippocrates Health Educator. She actually ran The Hippocrates Health Institute’s certification course! www.rawgourmet.com
Elaina Love’s recipes have been published internationally, and she’s been teaching worldwide since 1998. She’s the creator of the Amazing Nut Milk Bag, and a Chef/Instructor at the renowned Living Light Culinary Arts Institute, where she’s been on staff since 2000. http://www.purejoyplanet.com
[1] Clarity Digital Group LLC, “Medical Groups Say Genetically Modified Foods Should Be Avoided”, www.checkbiotech.org, Sept 2, 2009
