Raw Energy: No GMO in organic

Brenda Richter

By Brenda Richter

Originally, all foods were “organic” or grown without pesticides, herbicides, fungicides and other manmade chemicals. Large-scale and modern, “conventionally grown” foods began around the time of World War II.

Conventionally grown foods are deficient in minerals as a result of being grown in depleted soil, and are full of chemicals and pollutants.

Purchasing organic produce not only tastes better, but protects your health and that of our planet, and supports work environments where farm laborers are not exposed to daily chemicals.

Certified organic produce is not allowed to contain any genetically-modified organisms (GMOs). Genetic modification is a process of artificially inserting genes into the DNA of food crops or animals. For example, a gene from a salmon may be injected into a gene of a tomato.

The U.S. does not require labeling of GMO products. In all likelihood, you are ingesting GMOs regularly if you are not exclusively eating organic produce.

Crops such as corn, soybeans, canola and cottonseed are some of the common crops that are genetically modified. GMOs are present in baby food, candy, ketchup to cereal.

The Standard American Diet places a high impact on water pollution, wildlife, landfill waste, GMOs, pesticides, fertilizers, herbicides, antibiotics, growth hormones, greenhouse gases and gas consumption. The ratio of impact respectively decreases for vegetarians, vegans, organic, and raw organic vegans.

A diet rich in raw organic produce not only enriches our society but your health, vitality, and well-being. Learn to create your favorite foods deliciously raw, organic and vegan. Visit www.myrawenergy.com or e-mail: myrawenergy@yahoo.com.

Brenda Richter is a graduate of Living Light Culinary Arts Institute, where she received her certification as a Raw Culinary Arts associate chef and instructor. She’s passionate about sharing the living foods lifestyle with others, and teaches raw culinary arts classes in the Rockford area.

From the March 7-13, 2012, issue

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