Glossary: Terms (G-I)

. . . .
GENETICALLY MODIFIED FOOD: are foods derived from genetically modified organisms that have had specific changes introduced into their DNA by genetic engineering. GM foods were first put on the market in the early 1990s. Typically, genetically modified foods soybean, corn, canola, and cotton seed oil. But animal products have also been developed. There is a ton of information available (from both sides of the coin) regarding Genetically Modified Foods.

Documentaries/films to watch (scroll to bottom)
Books to read (scroll to bottom)

. . . .
GLUTEN-FREE: Gluten is glue-like protein found in wheat, barley and rye that adds moisture and puffiness to the bread products we are all familiar with from breads and cookies to pizza crusts. Many people react negatively to gluten, whether they realize it yet or not, and to eat gluten-free means, surprise, eating foods without gluten. Acute gluten intolerance is known as Celiac Disease. Once you start looking for gluten in the products that you buy, you may be surprised to find that gluten seems to make its way into everything—even medications. Alternative flours for gluten-free cooking and baking exist in great variety and there is a boatload of information available online from how a gluten-free diet can benefit autistic children to how gluten intolerance is becoming more common. Think you may be gluten intolerant? Check with your doc first and then, try removing everything containing gluten and wheat from your diet for a week or two. After that week or two, slowly start adding gluten back in. Compare how you felt before, during, and after the testing time frame. Did you notice how removing gluten felt like breaking an addiction? Were you less irritable when gluten-free? Did you sleep better? How was your digestion? Was your stomach less bloated for that gluten-free week or two? Discuss your results with your physician or trust your results and adjust your diet accordingly.

. . . .
GRASS-FED: Cows designed by nature to eat grass. Years ago, all beef was grass-fed. Cattle grazed freely on grasslands until it was time for slaughter and processing. Cows and other ruminants have complex digestive systems to break down grasses and roughage into food that their bodies can use, and when genetically-modified materials like corn are introduced into their diet, cows suffer from intestinal upset and acidosis which “can be a breeding ground for bacteria”—which is dangerous to the humans who consume this meat. “Time is money” in America, however. Corn fattens a cow up quickly and inexpensively, making the cow is ready to slaughter in as little as 18 months. Because of the unnatural diet of feedlot cattle, the cows are given antibiotics to fight off inevitable infection, which in turn end up in human systems. Grass-fed beef is raised in a free range fashion, with farmers rotating the animals from pasture to pasture to allow the grass to recover. This process requires more time, but it ensures that the grass is providing the best nutrition possible to the animals, which in turn provides the best possible nutrition to the people who consume this meat. The ability to roam freely—naturally—is less stressful for the cattle than Concentrated Animal Feeding Operations (CAFOs), and also better for the environment in general, as the manure is spread out across a large areas of land, rather than being concentrated in a sewage lagoon. Responsible farmers are also careful about where their cows roam, to ensure that they do not disturb delicate ecosystems by stirring up the mud in rivers and streams and breaking down their banks, threatening aquatic life. Nutritional analysis of the meat has shown that it is higher in omega 3 fatty acids , as well as vitamins A and E. Buying Grass-Fed beef is empowering. It is your vote for healthier more responsible foods for you, your family and for our environment.

Find Grass-Fed meat in your area.
Michael Pollan and Oprah discuss Grass-Fed Beef in this video.

References:
1. Wikipedia.com

0 Shares