Lyme Disease Study Presents Stevia as a Potential Treatment

The bacteria that causes Lyme, Borrelia burgdorferi, is tricky to manage. Antibiotics are used to treat it, but according to numbers from the Centers for Disease Control (CDC), they only work for 80-90% of cases. The other 10-20% develop into chronic Lyme, as the bacteria is able to change form and hide in the body. Conventional medicine is still divided as to whether Chronic Lyme actually exists, so it makes sense that they can only offer management solutions instead of actual treatment. Patients increasingly find themselves turning to alternative medicine. A recent study suggests there is yet another treatment available in the alternative arsenal: stevia.

Conventional medicine is still divided as to whether Chronic Lyme actually exists, so it makes sense that they can only offer management solutions instead of actual treatment. Patients increasingly find themselves turning to alternative medicine. A recent study suggests there is yet another treatment available in the alternative arsenal: stevia.

Will the Real Stevia Stand Up?

Stevia is a naturally sweet herb that is more than 100 times sweeter than sugar, but unlike sugar, it doesn’t raise blood sugar levels. Originally from South America, stevia has been around for more than 1,500 years, but it hasn’t gained public popularity until recently. Stevia is incredibly concentrated and doesn’t feed Candida in the body the way other sweeteners do.

The best form of any food, nutritionally, is in its natural state. The pure stevia leaf, whether fresh, dried, or in a tincture, is the best way to use the plant along with all of its flavonoids, sterols, antioxidants, and phytonutrients. But not all stevia is created equal. Many of the widely available stevia powders are bleached and altered with other chemicals and additives like erythritol and dextrose.

It’s the Little Things in Life

The phytonutrients in stevia are powerful. A new study from researchers at the University of New Haven found that stevia leaf extract is more effective at dealing with Lyme disease in all of its forms than any of the currently used antibiotics. The bacteria that causes Lyme disease is a spiral-shaped bacteria, and the common antibiotics used like doxycycline, cefoperazone, and daptomycin can be effective in dealing with the bacteria in that form. Unfortunately, Borrelia burgdorferi can morph into a dormant round body under unfavorable conditions, and in this form, antibiotics are more likely to miss it. In fact, antibiotics increased the bacteria in its dormant form.

Is Stevia is a Better Idea than Antibiotics?

Stevia and antibiotics were both effective against the Borrelia burgdorferi is its spiral form. Stevia reduced the bacteria in its dormant form, whereas the antibiotics increased its resistance to the next antibiotic treatment and may have even helped it to multiple. Antibiotics, even when they work as intended, damage to the body. They suppress the immune system and kill off good bacteria, effectively ridding the body of its natural defenses. Is there really any question as to which treatment is better?

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What You Need to Know About the First GMO Apples

An apple a day keeps the doctor away, right? Apples are a perfect, portable snack loved by adults and kids alike. They are low in calories, high in fiber and are a great source of Vitamin C. The bad news? Apples are one of the dirty dozen, one of the most pesticide-laden fruits or vegetables on the market. The news is about to get worse for real food lovers. The first GMO apples will be going on sale in the Midwest as early as this February.

About the GMO Apples

The GMO, or genetically modified apples, were developed from the Golden Delicious variety and are sold under the Artic brand produced by Okanagan Specialty Fruits of Summerland, B.C. The apples are sold pre-sliced in plastic pouches. Instead of using citric acid to delay browning, the apples were genetically modified to reduce the amount of the enzyme, polyphenol oxidase (PPO), in the fruit. This enzyme is what causes the fruit’s flesh to oxidize, or turn brown, when exposed to air. The result is an apple that, once sliced, will not brown for up to three weeks.

What is Oxidation?

Oxidation is a natural chemical process that occurs in all living cells. When the skin of an apple is broken, the cell walls and membranes rupture,  allowing oxygen in. The process is accelerated by PPO, which results in the browning of the apple flesh.

What’s the big deal about browning apples? Well, for starters, it’s unattractive. Oxidation causes some loss of nutrients and causes the apple’s flesh to soften. For apple processors, this makes handling the fruit and getting it to market a delicate dance.

Now, there’s an apple that will not brown for 3 weeks when exposed to air. This is revolutionary for apple processors. This apple will allow some apple processors to limit additives to their apple products to prevent browning. It also ensures a longer shelf life for pre-cut apples.

Is it Safe?

In tomatoes, PPO is vital. It acts as a defense to ward off pests and pathogens. According to Arctic, PPO plays no active role in modern apples. Their scientific team used “gene silencing” to reduce the amount of PPO released by the apples, thereby practically eliminating PPO production in the Golden Delicious apples.

Is this breakthrough in the quest of making a non-browning apple safe for consumers? The USDA gave the GMO apples their stamp of approval, but like many GMO plants, only time will tell. Although Artic studied the “non-target” or side effects of the apple plants for 12 years, as with other GMO foods, no testing of long-term consumption by humans has been completed. For many of these foods, generational studies on animals were never completed either.

Alternatives

If you’re not ready to jump on the GMO brown-free bandwagon, here are few natural ways to keep apple oxidation at bay.

• Slice the fruit in water.
• Toss apple slices in lemon juice.
• Soak the slices in salt water or apple cider vinegar water.
• Sprinkle the slices with ascorbic acid (Vitamin C) powder.
• Wrap a rubber band around a sliced apple to put it back together.

These methods will keep your apple slices brown-free for several hours. Or, you can always just eat an apple in its entirety. For all the time, money and effort that went into keeping apples from oxidizing for three weeks, the reality is that brown apples won’t kill you! Skip the GMO apples and spend your money on organic ones.

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Alliums’ Powerful Health Benefits

Normally I start the day with a green smoothie. To get things going, I toss a handful of kale in the Vitamix along with a couple cups of super-herb tea or almond milk. If I find myself out of Kale, I will throw in a scoop or two of a good nutrition powder (here’s a link to make your own green formula). Then, in go my super foods: coconut oil, flax and hemp seeds, raw cacao powder, maca, and vanilla.

Next comes a handful of frozen blueberries. (I always have a stash frozen organic blueberries in the freezer!) To give it an extra digestive boost, I will often also add a cup of homemade kefir or a high quality probiotic. If it’s cold outside, I will add some warming spices: cinnamon, ginger, cardamom, etc. Be careful not to cook the probiotics in the blender by blending too fast or long.

…gallic acid prevents cellular mutations and is toxic to cancer cells…

If I’m fighting off inflammation, when I have it on hand, I’ll also add an inch or so of fresh turmeric root. To keep the concoction low-glycemic, sometimes I sweeten it with a few drops of liquid stevia. This green super food smoothie starts my day off right by alkalizing and energizing me, and it provides me with a serious dose of the dense, high-quality nutrition. It keeps me going for hours!

Today Was Different

Today, however, for some reason, I was craving something savory – something warm and nourishing. Perhaps it’s the winter weather or the fact that the flu has been going around town. I opened the fridge to see what would appeal to me. Immediately the food that popped out at me was leeks. Leeks… Hmm, leeks for breakfast? I trust what my body is telling me, so here goes!

I grabbed one out of the vegetable drawer, gave it a rinse, peeled off the outer skin, chopped it up and tossed it in a cast-iron pan along with a big spoonful of coconut oil and started sautéing. Next, I ripped up the kale leaves that normally would have gone in my smoothie and tossed them in as well. Two ounces of wild smoked salmon found its way, crumbled, into the pan next. Finally, I cracked two pasture-raised eggs, added a pinch of salt, and voila: a moment later I had a leek-salmon-kale-scramble on the plate. It looked and smelled great, and tasted even better!

So what was the deal? What was my body craving when it so clearly said, “Go for the leeks!” I decided to do a bit of research. I knew leeks are in the allium family, which also includes onions, garlic, shallots, chives, and scallions, but what I discovered shocked me. It turns out that alliums are health-promoting, disease-fighting, phytonutrient powerhouses! First of all, they are high in hard-to-get vitamin K, which the body needs to build strong bones and combat heart disease. The body also needs vitamin K for a variety of other crucial metabolic functions.

Leeks

Leeks, in particular, are high in manganese, which the body also needs to build strong bones, as well as copper, another essential mineral of which many people are deficient, and the B vitamin, folate. Folate, which has multiple health benefits including fighting depression and promoting healthy red blood cell development, is present throughout all parts of a leak: the leaves, stem and the bulb, in one of its bioactive forms, 5-methyltetrahydrofolate or 5MTHF. Good thing, that apart from the tough outer casing, I sautéed the whole plant for my breakfast!But those nutrients found in leeks are just the beginning. Vegetables in the entire allium family are loaded with other kinds of “phytonutrients.”

Phytonutrients are compounds found in plants that are key to human health. Some examples are the antioxidants found in the raw cacao and the plant sterols found in the maca that I put in my smoothie. Antioxidants fight free-radicals in the body that can damage cells through oxidation. The plant sterols in maca tone the reproductive system, improve stamina and lower cholesterol. Wild salmon is loaded with vitamin D and omega-3 fatty acids. Coconut oil contains caprylic acid, lauric acid, and capric acid that are unique medium-chain fatty acids (MCFAs) that provide the body with easily digested energy and lower cholesterol. Coconut oil is also a potent anti-microbial and anti-fungal.

Mother of All Antioxidants

Alliums are one of the foods highest in an antioxidant that New York Times bestselling author, Mark Hyman, MD calls the “Mother of All Antioxidants:” glutathione. Glutathione is a “glycoprotein,” or a protein molecule with a sugar molecule attached to it, which is needed by every cell in your body, and like copper, almost everyone is deficient in it. It boosts immunity, lowers your risk of heart attack, helps detoxify the body, is anti-cancer, anti-diabetes, etc., etc., etc.!

Alliums are also full of “organosulfur compounds,” hence their strong smell and flavor. Organosulfur compounds also have a long list of major health benefits. First of all, they are extremely active antibacterial, antiviral and antifungal agents! They are also anti-inflammatory and thought to lower the risk for cardiovascular disease.

Allicin, the most prevalent organosulfur compound in alliums, especially present in raw garlic, is a major immune-enhancer. Studies have shown that allicin has the ability to lower total cholesterol, LDL, or “bad cholesterol” and triglycerides, and increase HDL, or “good cholesterol.” Therefore, allicin supports the functioning of the circulatory system and thus lowers the risk of heart disease, stroke, and atherosclerosis. The list doesn’t end there, though! Allicin is even thought to be anti-cancer, and the digestion of allicin in the body produces another master antioxidant, sulfenic acid. Research shows that this phytonutrient neutralizes free radicals faster than even glutathione!

Alliums, like my leek this morning, are also high in other health-promoting “flavonoid” antioxidants as well, such as quercetin. Flavonoids are plant metabolites that plants use for their own protection and health that also provide us with excellent health benefits such as fighting inflammation and helping us ward off viruses and microbes. In addition to being an antioxidant that is both anti-inflammatory and anti-microbial, quercetin is also a natural antihistamine. In other words, it is anti-allergenic!

Leeks also contain the flavonoid kaempferol, which helps prevent free-radical damage to blood vessel linings. Another antioxidant flavonoid found in leeks, and in all alliums, is gallic acid. Studies have shown that gallic acid prevents cellular mutations and is toxic to cancer cells while having no negative effect on healthy cells. Like allicin, it’s also anti-cancer, anti-viral and anti-fungal. And studies have also shown gallic acid to prevent “neuronal cell death.” In other words, it helps stop the degeneration of the nervous system which happens in Alzheimer’s or during stokes. Therefore consumption of alliums may reduce the severity of strokes and might be an anti-aging compound. It could even help you think more clearly!

The list of phytonutrients and the health benefits of consuming alliums goes on and on. Some of them have anti-inflammatory actions that protect against osteoarthritis and ward off infections. Others may protect against asthma, prevent obesity, aid in detoxification and lower blood pressure. Needless to say, the leek I ate this morning could definitely help me ward off the flu. Of course, make sure you eat organic alliums. Organic alliums are higher in minerals and phytonutrients, lower in pesticide residues, and infinitely better for the environment than conventionally grown alliums. Tomorrow, I might go back to my green smoothie for breakfast. But today I am going to enjoy the multiple health benefits of the mighty leek!

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Food, Nutrition, and Herbs for Insomnia

If your mantra in life is, “I’ll sleep when I’m dead,” you might want to take 5 minutes to rethink this strategy. Driver fatigue is responsible for an estimated 25% of all fatal and serious car accidents and a continual lack of quality sleep is directly linked to weight gain, diabetes, and cardiovascular disorders. You can pump the weights and crank up the cardio, but if you are not balancing your body with the healing powers of sleep, you won’t be able to stave off these debilitating symptoms and conditions forever. In fact, pushing your mind and body beyond its natural limits without rewarding it with well-earned sleep can result in chronic fatigue, adrenal dysfunction, and hormone dysregulation.

Not convinced? Research confirms that lack of sleep is also directly linked to:

  • Shrinking of the brain
  • Organ failure
  • Infertility
  • Memory reduction
  • Cancer
  • Depression
  • Obesity
  • Chronic illness
  • Premature aging
  • Reduced life expectancy

Luckily, stacking your fork with slumber-inducing snacks is easier than you think. But can you really eat yourself to sleep? Is it possible to create your best dreamscape while stuffing your face? Is your dinner your best doctor? Yes, yes, and definitely yes.

The Science of Sleep

There are more than a dozen interconnected hormones and chemicals responsible for the onset and execution of a successful sleep session. They’re all important ingredients for a dream feast, but having a bite-sized understanding of these primary components will see you to sleep in no time.

Melatonin

Melatonin is a hormone that is produced by the pineal gland in the brain. It’s a vital element of the system that regulates your internal body clock and natural sleep-wake rhythms.

How and when your body creates and releases melatonin is contingent upon light exposure in the day and the gradual onset of darkness in the evening. Levels start to rise from early evening, remain high and steady throughout the night, and begin to drop off in the early morning hours.

Healthy levels are attributed to the ability to fall asleep quickly, to reduced or eliminated sleep interruptions, and to being able to wake easily at consistent times. In addition, melatonin is a powerful antioxidant. It is capable of free radical scavenging throughout the entire body due to its ability to penetrate cell membranes and navigate the blood-brain barrier.

Though there is still much to learn about this heroic hormone, there is growing evidence that supports the positive impact melatonin may have on countless biological functions. From heavy metal chelation, Alzheimer’s Disease treatments, and obesity prevention to insomnia, immune function, and seasonal affective disorder (SAD) treatment, melatonin is king.

Studies show, melatonin has a hand in:

  • Immune function
  • Jet lag recovery
  • Headache reduction (particularly cluster headaches)
  • Managing sleep cycle disruption due to night or shift work
  • Delayed sleep phase syndrome treatment
  • Controlling sleep disorders associated with autism, cerebral palsy, blindness, and ADHD
  • Reducing withdrawal symptoms after quitting smoking
  • Medication or pharmaceutical induced insomnia
  • Helping to fight certain types of cancer (particularly brain, breast, colon, lung, and renal)
  • Reducing the side effects associated with chemotherapy
  • Reducing the impact and instance of tinnitus
  • Protection from radioactivity
  • Prevention of gallstone development
  • Improved fertility

Studies suggest that it may be especially useful to treat sleep issues that are due to behavioral, developmental, or mental disorders.

Tryptophan

Tryptophan is an essential amino acid that is responsible for making melatonin and serotonin. Humans cannot synthesize it, and a lack of tryptophan would be lethal; it must be obtained from plant or animal sources.

This vital molecule is helpful in dealing with sleep disorders including sleep apnea, insomnia, and bruxism. It may also have a serious psychological impact, with low levels showing a correlation with depression, anxiety, irritability, and aggression. Conditions such as PMS, ADHD, and Tourette’s syndrome all show symptom relief when consistently healthy tryptophan levels are present.

Due to the link with both serotonin and melatonin, tryptophan induces feelings of calm, relaxation, well-being and sleepiness. It also assists your body in manufacturing and assimilating proteins for cellular function and efficiently assists with niacin production and conversion.

Cortisol

Cortisol is the flight-or-fight hormone responsible for a wide range of functions and reactions in the body. Produced in the adrenal glands, it is transported throughout the body via the bloodstream. Cortisol creates the rise and shine impulse that wakes you up in the morning. Maintaining homeostasis of this hormone is an essential component to finding that sweet sleep spot.

Cortisol levels peak between 8-9 am. and respond to daily activity levels. Production sharply declines between midnight and 4am. This balance creates what is known as a diurnal rhythm (being awake during the day, sleeping at night).

Depending upon the cells it is interacting with, cortisol can have a directly positive impact on your stress response, blood pressure, and inflammation reduction. It also influences blood sugar control, metabolism regulation, and memory formation.

However, both high and low cortisol levels will have a negative influence on your ability to fall and stay asleep.

Cortisol regulates energy by selecting the right nutrients the body needs to function. When elevated for extended periods of time, cortisol can interfere with weight, immune function, and chronic disease.

Experiencing a spike of cortisol late in the day or evening can induce an elongated stress response due to adrenaline release that prevents the yummy wind down after a long day. Similarly, dysregulation can cause unhelpful hiccups of cortisol through the night that interfere with a solid sleep state and those vital REM periods.

Excess cortisol may present as an inability to shut your brain down at night and racing thoughts that often focus on negative experiences in the past or worries about the future – otherwise known as being “tired but wired”.

Overproduction of cortisol can be caused by being overworked, routinely stressed, worn down, or chronically ill. Over time, this can manifest as adrenal fatigue, insomnia, sleep disruption, and depression.

Low levels will reduce the “cortisol awakening response”. Energy is often at a bare minimum, inducing a state of chronic fatigue. This can prevent initiation of other hormone cycles or incite overreaction of others, creating a negative feedback loop.

GABA (Gamma Aminobutyric Acid)

GABA is the primary inhibitory neurotransmitter and the most important amino acid for sleep, muscle relaxation, and anxiety reduction. In short, it turns off the worrying thoughts that impede restful sleep and prepares the mind for mood balancing subconscious decongesting. These sedating effects have a huge impact on sleep quality and quantity.

GABA can be helpful with relaxation and the ability to fall and stay asleep. It has also useful in dealing with restless leg syndrome, muscle spasms, and even epilepsy.

Low levels of GABA can prevent you from going into a deep sleep, which allows minor distractions to wake you up and prevent you from nodding off again. In addition, low GABA is linked to depression, anxiety and other psychiatric disorders.

Poor diet, illness, age, and exposure to environmental toxins can all affect the GABA levels.

When to Eat

Eating yourself to sleep involves diet consciousness. Get familiar with the best foods for supporting those 40 winks.

Make sure you’re not consuming the wrong stuff at the wrong time. It confuses the natural flow of chemicals and hormones that orchestrate revitalizing rest, which can be a tripwire for general system dysregulation. All sources of caffeine should be consumed before 2 pm. For sensitive folk, this includes chocolate. Additionally, avoid taking Vitamin D supplements or Fermented Cod Liver Oil after 2 pm. Ideally, you should stop eating for 4 hours before bed, but at the very least, skip heavy, spicy, and/or difficult to digest meals within that time frame.

If necessary, eat a small high protein/high fat snack at 7pm or earlier to tide you over and keep your blood sugar balanced. A handful of nuts promotes tryptophan production. To keep nighttime interruptions to a minimum, stop drinking about 2 hours prior to bed.

Foods and Substances That Prevent Sleep

Trans fatty acids and industrial seed oils (vegetable, canola, margarines, and shortenings) promote systemic inflammation, that encourage biological stress. Foods with a high glycemic index will also interfere with natural sleep patterns by spiking blood sugar and cortisol response. These include simple carbs, sugar, fruit juices, sodas, and energy drinks.

Pharmaceuticals, Over the Counter Meds, and Substances

Medications can be seriously disruptive to sleep, but also very sneaky. It’s often difficult to ascertain whether those tablets are tampering with your sleep, particularly if you are taking multiple medications. Have a rifle through your medicine cabinet to check whether one of these top culprits is causing problems.

  • Alpha-blockers and Beta Blockers
  • SSRI antidepressants
  • Angiotensin II-receptor blockers (ARBs)
  • Cholinesterase inhibitors and ACE inhibitors
  • Second-generation (nonsedating) H1 antagonists
  • Glucosamine and chondroitin
  • Statins
  • Corticosteroids

Nicotine and THC (marijuana) could also be a factor.

The Best Sleep Diet

Let’s eat! It’s time to breakfast, lunch, and dinner ourselves into bed. These dietary additions will manufacture the building blocks of structural hormone and chemicals to balance and promote the best sleep.

Follow an organic, anti-inflammatory diet that excludes processed products and is high in whole foods, healthy fats, vegetables, and some fruits. Along with plenty of nuts and seeds, you’ll be able to load up on important antioxidants and phytonutrients while maximizing fiber intake. Be sure to keep your Omega 3 and Omega 6 fatty acid intake ratio within the 1:3-1:4 range.

Top Foods for Melatonin Management

  • Tart cherry juice
  • Bananas, oranges, pineapple
  • Tomatoes, bell peppers, sweet corn
  • Barley, oats, rice
  • Flaxseed, walnuts, almonds
  • Fenugreek and mustard seeds

Top Foods for Tryptophan Production

  • Seeds and nuts
  • Soy
  • Cheese
  • Red meat
  • Poultry
  • Fish and shellfish
  • Beans and lentils
  • Eggs

Top Foods for Cortisol Control

  • Cold water fish
  • Beef liver
  • Eggs
  • Greek or fermented yogurt
  • Flaxseed and walnuts
  • Chard (swiss, ruby, rainbow)
  • Citrus fruits and papaya
  • White beans

Top Foods That Promote GABA

  • Black, green, oolong tea
  • Halibut, mackerel, shrimp
  • Beef liver
  • Fermented foods
  • Jumbo oats and rice bran
  • Almonds and walnuts
  • Lentils

Other Foods for Sleep

There are lots of additional options and substitutes for getting the most delicious sleep. Switch regular potatoes for beta-carotene rich sweet potatoes, and that greasy side dish for some steamed dark leafy greens. Cook with coconut oil and drizzle a fresh salad with extra virgin olive or avocado oils. Incorporate grass fed gelatin and a dash of creamy milk into your smoothies.

In the evening, make up a brew of your favorite herbal tea. Chamomile, mint, lavender and St. John’s Wort are particularly soothing.

What Supplements Promote Good Sleep

Finding the right combination of supplemental additions to your diet and routine is extremely personal. There is no one-size-fits all approach, so careful experimentation and observation is an important part of finding what’s right for you.

Herbs

Vitamins and Minerals

Supplements and Extracts

Final Thoughts

Stop hiding your sleep worries under the bed. Make integrating these balancing practices into your routine a daily, lifetime habit. Eat yourself to sleep, sleep yourself to life.`

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GMO Study Finds Altered Amino Acids May Increase Histamine Reactions

One of the criteria the Food and Drug Administration considers when deciding whether or not to approve a GMO is called “substantial equivalence.” This means the nutritional profile and toxicity levels of the modified plant are within the same range as a non-modified plant. When a new strain of corn is similar enough to the original to demonstrate substantial equivalence, the product is free to pass to market with fewer safety checks. A new study looking more closely at the differences between a specific variety of GM corn, Monsanto’s NK603, and the non-modified corn it is derived from is challenging that principle.

Substantial equivalence is a standard practice in the industry. The GM crop database notes that

…small statistical differences between NK603 and control lines were observed only in: six amino acids (alanine, arginine, glutamic acid, histidine, lysine, and methionine) as measured in grain from European trials (no differences were observed in material from U.S. trials); and stearic (C18:0) acid levels. Overall, these differences were not consistent across all trial sites and they were considered to reflect random variation. All compositional results were within the ranges observed for commercial non-transformed lines.”

Peer reviewed research from Dr. Michael Antionou at King’s College in London has found that the differences in those amino acids are more important than Monsanto has considered or is disclosing.

Amino Acid Differences May Increase Allergic Reactions

In the words of Dr. Antionou,

Our study clearly shows that the GM transformation process results in profound compositional differences in NK603, demonstrating that this GMO corn is not substantially equivalent to its non-GMO counterpart. The marked increase in putrescine and especially cadaverine is a concern since these substances are potentially toxic, being reported as enhancers of the effects of histamines, thus heightening allergic reactions, and both have been implicated in the formation of carcinogenic nitrosamines with nitrates in meat products.”

GMOs have been cited several times as a factor in the increase in allergies worldwide, though many scientists and researchers have remained firm in their conviction that GMOs do not contain any known allergens. The differences in amino acids found in this study suggest that while NK603 may not be derived from a substance known to cause allergies, the specific amino acids it enhances increase the likelihood of allergies occurring. Both putrescine and cadaverine are considered toxic in large doses. One could argue that GMO corn has such small amounts that it doesn’t matter, but does that argument take into account the amount of those compounds accumulating in the body over time? Without knowing the quantity of GMOs being consumed on a daily basis and the amount of chemical compound build up, it’s impossible to rule out the NK603 as a cause in increased allergic reactions.

GMO Regulation is Missing a Big Puzzle Piece

Getting a GMO approved in the United States involves three different government agencies, the Environmental Protection Agency, the Food and Drug Administration, and the U.S. Department of Agriculture. It’s a tremendous undertaking, with the average development and approval process from four years ago costing 136 million and taking 13 years. Once the company presenting the product has proved “substantial equivalence” though, it is assumed that the crop is safe and ready for market. From that point, there is no longer any incentive to continue safety testing and research. These companies are fundamentally altering the building blocks of the food we eat. Valid, peer-reviewed studies showing the negative effects of these manipulations continue to appear. Saying a product has been safety tested before its initial release is different from saying something is safe when released with incomplete information and saying that it is safe after more than a decade of data has suggested otherwise.

The companies seeing billion dollar profits from the product are left to correct the negative long term effects, often to the detriment of profits. What company is willing to do that? Regulatory systems are allowing one of the necessities of life to be irrevocably altered. A system that does not force a company to at least acknowledge (let alone fix) that alteration and its negative effects is a broken system.

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GMO Pink Pineapple Is Coming – Ever Heard of Pink Pineapple Disease?

The newest addition to the pineapple marketplace, which will be grown in Costa Rica, is a genetically modified pineapple dubbed the Rosé. Are consumers are just clamoring for a sweeter pineapple with a more pleasing, pink color?

Although a new and “improved” pineapple doesn’t seem to be high on our priority list, The Food and Drug Administration has given Del Monte Fresh Produce the go-ahead for their new, genetically engineered, pink pineapple. According to the FDA:

(Del Monte’s) new pineapple has been genetically engineered to produce lower levels of the enzymes already in conventional pineapple that convert the pink pigment lycopene to the yellow pigment beta carotene. Lycopene is the pigment that makes tomatoes red and watermelons pink, so it is commonly and safely consumed.”

The statement from the FDA gives the pineapple (and genetically engineered crops in general) a glowing review. But why a pink pineapple?

Pineapple Consumption

Pineapple is the third most consumed fruit in the world, after mangos and bananas, with 24.8 million tons of pineapples produced each year. That may seem like a lot, but when compared to other GMO crops like corn (over a billion tons a year), soybeans (278 million), and sugar beets (247 million), pineapple is not a commodity product.

When you consider the amount of time and money that goes into obtaining approval for a new GMO product, the actual demand for pineapple doesn’t make it seem to be a good choice. Are we really getting a new pineapple because we need a sweeter pineapple? So why pineapple? Is it the demand?

 Pink Pineapple Disease

If you have ever eaten canned pineapple, chances are you’ve seen or eaten a piece of pineapple with a reddish or pink hue.

In fruit cocktail, it’s easy to assume cherry juice stained the pineapple, but that might not be the case at all.

Pineapples are susceptible to a disease called pink disease, which is caused by the bacteria Pantoea citrea. When this bacteria infects the pineapple fruit it turns pink in canned preparations. Manufacturers can’t tell if the fruit has been infected until it has been canned and the disease is expensive to treat.  The new pink pineapple is a brilliant solution to this problem. Rather than wonder why their canned pineapple is pink, red, or rust colored instead of the familiar yellow, consumers will see the Rosé pineapple. It will never occur to them to investigate, to discover they are eating fruit infected with a disease. This subtle deception will allow those who sell canned pineapple to normalize and pass off diseased pineapples as something else.

The bottom line? Pink is pleasing to the eye. But more importantly, pink is profitable (as Susan G. Komen knows). As each new GMO is released it becomes aching clear (if it wasn’t already) that the innovations sold as a way to feed the world are actually meant to feed wallets. We see the pink pineapple as a cosmetic choice made to protect and boost profit margins by selling diseased fruit unbeknownst to the customer.

P.S. Don’t confuse red pineapple with pink pineapple. Much of the media is making the mistake of showing the “red pineapple” (see image on the right). Genetically modified pink pineapple is supposed to be indistinguishable from regular pineapple on the outside. 

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Food Emulsifiers Linked to Gastrointestinal Disease

When you eat something from a box, can, or jar, chances are you’ve eaten an emulsifier. Emulsifiers like xanthan gum, any and all lecithins, and carrageenan extend the shelf life of products and improve their texture. Unfortunately, a recent study published in Cancer Research says they also promote intestinal inflammation, foster the growth of harmful bacteria, and increase the risk of tumors and colon cancer.

The Studies

This was not the first study on the emulsifiers and their impact on health. A previous study found that a group of healthy mice fed a diet including 1% of a commonly used emulsifier were unable to properly control their blood sugar levels, ate more, and gained more weight. An examination of the mice’s gut tissue revealed signs of low-level inflammation. In the same study, a group of mice predisposed to intestinal disease fed the same amount of emulsifiers saw an increase in the symptoms of conditions like inflammatory bowel disease and colitis. The emulsifiers increased the amount of harmful bacteria living deep in the protective mucous in the gut, increasing the potential for irritated and inflamed intestinal tissue.

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The results of the previous study dovetail nicely into the most recent emulsifier study. In the previous study, the emulsifiers caused inflammation and increased the mice’s risk of heart disease, stroke, and diabetes. The study released in November 2016 found that the regular consumption of emulsifiers disrupted the balance of the gut and increased the growth of colorectal tumors and rates of colon cancer. This makes sense as cancer thrives in an inflamed environment where damaged cells provide food for it.

For both of these studies, the mice consumed emulsifiers in amounts proportional to the amount found in processed foods. Federal food regulations limit the amount of a particular emulsifier to 1 or 2 percent. The regulators don’t, however, place any kind of limit on the number of emulsifiers that can be present in any given food. The mice in these studies were only exposed to two emulsifiers, polysorbate 80 and carboxymethylcellulose. A basic, gluten-free loaf of white sandwich bread from Udi’s (probably the most well-known and easily accessible gluten-free brand of bread) has four added emulsifiers, xanthan gum, guar gum, sodium alginate, and locust bean gum. If one percent of two different emulsifiers can disrupt the intestinal microbiome in a significant way, what does one percent of four different emulsifiers do? Now imagine the filling between the bread also contains an emulsifier or two. That amount of emulsifying food additives causes serious gastrointestinal health issues in mice. Do we know what it’s doing to humans?

But We Aren’t Mice

The biggest issue with a study like this is the fact that we aren’t mice, and our diet requirements are different. A study like this on humans could be more difficult, in part due to the proliferation of these compounds. It’s also worth mentioning that only two emulsifying agents were used in this study, polysorbate 80 and carboxymethylcellulose. Both of these emulsifiers are more processed than “natural” emulsifiers like lecithins and gums, and comparing the results found in this study with a study focusing on different emulsifiers might provide more answers.

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But You Already Knew That, Didn’t You?

So why does it matter? It’s only a study on lab mice that doesn’t actually prove anything, right? This study doesn’t change anything, but not for the reason you may think. Emulsifiers and most importantly, the processed food where you find them, are not good for you. This isn’t a matter of “if only we knew more.” Do the details make a difference when the universally acknowledged healthy lifestyle is the lifestyle that preaches whole foods and avoids the processed?

We live in the real world though and unless you’re homesteading in a big way, a box, can, bag, or jar will eventually make its way into your kitchen. You cannot escape the emulsifiers. Carrageenan, gums, and lecithins are some of the more easily identified emulsifiers, but until writing this article, I had no idea what polysorbate 80 actually did. Reading the label is imperative. If it reads more like a science kit than a recipe, your gastrointestinal system will not thank you.

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