Are GMOs dangerous? What are GMOs? Where are they? Should I avoid them?
These are all the questions we’re answering in today’s podcast.
I’ll share my thoughts on whether or not these are something you need to worry about and what risks exist with exposure to genetically modified organisms.
GMO stands for genetically modified organism. Genes from one plant, animal, virus or bacteria are transferred to another plant or animal.
Generally, this process is used to make crops more resilient against environmental factors like frosts or insects, or to enhance physical features or increase shelf life and reduce spoilage.
In today’s episode, in addition to discussing my thoughts on the question, “Are GMOs dangerous”, we talk about how they are created and what impact they have on the modified organism.
Using corn as an example, we explain how corn is genetically modified. Did you know that the genetic modification of corn causes every cell in the corn plant to emit a pesticide?
Plus, the genetic modification of corn appears to change the nutrient profile.
Take a look at the side-by-side comparison of GMO and Non-GMO corn below.
What does this mean for our health?
The technology used to create GMO crops has developed so rapidly, we cannot be certain of the long-term health effects. The burden of proof on large agricultural companies is limited and most of the research has been done on mice and rats.
How to avoid GMOs
Buy foods and ingredients that are USDA-certified organic, or from local growers you trust that don’t use herbicides. Check out the link for the Non-GMO Shopping guide below to find out more information.
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Fake flavors and frankenflavors are everywhere! The biggest challenge we face is that these fake flavors trigger us to overeat & experience strong, consistent cravings. Today I want to share 10 tips to beat fake flavor so you can burn more fat, feel less hunger & get rid of your cravings.
This is the tactical follow-up episode to the 2 part series I did on how our food has changed. In part one, I talked about the changes to whole foods and how/why they’re more bland than ever. In part 2 I talked about processed foods & how flavor is designed to make us overeat.
Today is all tactic. These 10 tips will help you beat fake flavor, retrain your palate, enjoy food mood, eat less, free yourself from cravings & conquer the world (too much?)
I’ve also invited you to take a free 14-day flavor challenge to help you implement these 10 tips. I hope you’ll join me!!!
Is fake flavor making you fat? What is fake flavor? Why does it seem like year after year we crave food more yet experience less satisfaction from it? What has changed?
A lot has changed.
Our food has changed. Whole foods are different and processed foods are different.
This combination makes fat loss tough and fat gain pretty easy.
Today is part 1 of 2 episodes talking about what has changed about food & what we can do about it so we enjoy food more, eat less of it & reach our fat loss goals without deprivation.
Is Fake Flavor Making You Fat – Part 1 –
What Happened to Whole Foods?
There is a combination of factors that have led many Americans to eat more junk & eat fewer whole foods.
The whole foods have changed. They have far less flavor, less nutrition & less appeal overall.
The processed foods have changed as well. They have more flavor. They have more appeal. They are carefully formulated to make us want, even need, more.
In today’s episode I’m talking about just how whole foods have changed. In part two I’ll be talking about how processed foods have changed and what we can do about it so we stop craving the processed stuff and enjoy the whole foods more.
I share a few stories from the book The Dorito Effect including a story about how & why chickens aren’t nearly as flavorful or nutritious as they used to be.
It all started during World War II when beef was rationed. The limited availability of beef increased consumption of chicken. After the war when there was no more rationing of beef, the chicken farmers had to get creative to ensure that American families would still eat plenty of chicken.
They launched the “Chicken of Tomorrow” contest to challenge farmers to produce chickens that:
Grew faster
Were more uniform in size & color
Had bigger breasts
Required less feed to fuel their growth
Flavor was not one of the judging criteria.
It worked. Chickens got plumper, they grew faster, they looked more uniform and prices dropped. So did flavor.
These “improvements” at the expense of flavor have only continued since the 1940s. They’ve also been seen in beef, pork, fish, fruits, vegetables, wheats and grains.
We have more food at a lower cost with fewer nutrients and less flavor.
This has all happened while big food companies pump out highly flavored low cost processed food-like items.
Today we’re going to look at alkaline diets and the theories behind them. We’ll establish what is true, what is not true and how these concepts should influence the choices you make. We’ll take a closer look at what foods leave behind acidic biproducts and those that do not. Should you emphasize more alkaline foods? Should you avoid acidic foods? We’ll cover it all.
Recently, the World Health Organization decreed that bacon & processed meats contain carcinogens and classified both in the same risk category as tobacco and asbestos. Of course, this has raised a lot of questions and triggered alarm in bacon lovers across the world. But is it true? Does bacon cause cancer? There’s a lot more to this story and I want to take the time today to go through some of the fine points and establish the bottom line.
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