Avoid Toxins in Foods

Why am I avoiding genetically modified foods, foods created by Monsanto to be able to tolerate huge amounts of insecticides, like Round-Up which Monsanto also sells? Read that sentence again and think about it.

Plainly, GMO foods contain poisons. Monsanto says these poisons only kill insects, not mammals, i.e. humans. Unfortunately, that has not proven true. Insects, yes, right away. Humans, yes, but much more slowly. Have you seen those Internet pictures of little rats fed GMO corn, their tiny bodies bulging with cancer tumors?

And have you wondered why there’s so much cancer here that it’s now the number three cause of death of US inhabitants? We try to avoid carcinogens, but they are in on or almost everything.

Oregon is in a massive fight against Monsanto. California forbids its seeds. Europe has banned GMO foods, and the hormone rBRT which ups cows milk production 25% but is toxic to humans and probably to cows, too. The EU stopped importing American beef because US cattle are fed GMO corn. Russia and China have banned GMO foods, too. There goes our previously thriving soy export market. What’s keeping the US from banning GMO? Monsanto’s handsome “campaign contributions” to congressmen and congresswomen? Hillary Clinton, already campaigning for US President, strongly supports Monsanto. She’ll not get my vote unless she swings 180 degrees.

To avoid GMO foods, I read labels, looking for the words: Non GMO on the package. Mostly, I skip prepared foods. I cook from scratch, and mostly from the perimeter of the store: Fresh vegetables and fruits, well washed. Even organic ones actually taste best and yield more anti-oxidants. Organic produce is safe, but gets sprayed with an insecticide made from pyrethrum daisy, to which I and many other people are allergic. I use few canned foods because too often the can linings contain BHA plastic.

Because all corn and soy products grown in the US are now GMO, and I’ve had allergic reactions to soy products, I reluctantly leave both out of my diet now. I search milk and milk-product cartons for the words: No rbST,  No artificial hormones and No GMO ingredients.

I eat and serve those who eat with me: whole grains, and only breads, etc, labeled 100% whole grain. “Contains whole grains” doesn’t cut it; that could mean only a miniscule amount of the parts of the grain with B vitamins and Vitamin E. I eat fresh vegetables and fruits with every meal as salad or dessert.

Breakfast One: Grapefruit half or sliced orange. Porridge made with steel cut oats, cooked with raisins and topped with whole-milk yogurt and blueberries or sliced strawberries or raspberries.

Breakfast Two: Fresh fruit. Omelet stuffed with chopped fresh bell pepper, green onion, and minced parsley. Breakfast is always followed by a mug or two of green tea such as sen cha or gunpowder tea.

Lunch:  Smǿrrebrod One: A slice of rye bread, buttered and topped with 2 washed and dried lettuce leaves, 2 or 3 thin lean beef slices smeared with horseradish or mustard, large slice of tomato, mayo, and thin slices of sweet or dill pickle. Smǿrrebrod Two: substitute sliced hard-boiled eggs for meat. Milk or lemonade to drink.

Dinner: Brown rice, a high protein curry or a bean dish, and a large fresh vegetable salad.

Hot weather dinner:  Huge salad of lettuce, sliced green onions, and pickled herring, or the Thai Beef Salad I gave you  in the June 19th issue of The Loop.  Toasted whole-grain gluten-free bread. Beverage, limeade. Dessert: Fruit with spray-on whipped cream. Oat bran cookies.