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- Fly over to the Poplar Grove Wings and Wheels Museum benefit
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- TRRT Online Edition | July 1-7
- Governor, AG differ on legality of payroll without budget
- Regular RHA meeting a quiet affair
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- Smoking bans a breath of fresh air to some, infuriating to others
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Raw Energy: GMOs: The untold risks in our food
By Brenda Richter
Grocery stores offer more than 40,000 products, the majority of which are processed foods.
According to the Grocery Manufacturers Association, at least 75 percent of the processed foods contain one or more genetically modified (GMO) ingredients.
The U.S. Department of Agriculture continues to approve genetically modified foods, which is debilitating to the health of our society.
Many people do not realize the majority of GMO crops have been genetically engineered to withstand spraying of herbicides, such as Monsanto’s Roundup. Its active toxic ingredient, glyphosate, is systemically transported throughout the plant and into our environment and food chain.
According to the American Academy of Environmental Medicine, “there is more than a casual association between GMO foods and adverse health effects.” The U.S. government does not require labeling of GMO foods.
How do you avoid GMOs? Choose organic fresh produce and reject products that likely contain GMOs, such as soy, corn, dextrose, corn starch and soy lecithin. Purchase organic seeds and plants for your garden. Move toward a high raw food, plant-based diet, and learn to make yummy foods, chemical-free that provide you with living quality nutrient value.
My raw food classes offer a lot of variety with nutritional information. Join my monthly e-mail newsletter for free recipes, attend a seminar at the Green Festival or Health Freedom Expo in the Chicago/suburban area.
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, and teaches raw culinary arts classes in the Rockford area.
From the May 16-22, 2012, issue