"GM material can be destroyed by cooking or boiling for 10 minutes, and it can be broken down by the acids and enzymes in the stomach."
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I happened to hear something on the radio to this effect so I looked it up. I am against all of this GM engineering but we may not be able to avoid it in some cases.
Just thought I post this in effort to try to mitigate some of the damage.
So, theoretically - GMO canola oil may be somewhat OK if it was derived from heated seeds... I would try to avoid it but I thought I'd post this info. I don't know about baked goods, etc.
This doesn't negate the damage to the envioroment.
Posts: 7772 | From Northeast, again... | Registered: Oct 2006
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Keebler
Honored Contributor (25K+ posts)
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posted
- With many fats and oils, though, to heat past a certain temperature or length of time can create more oxidants. It literally becomes toxic - and that can damage the lining of our blood vessels and our heart & nerve tissue. -
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Keebler
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The New York Times - May 12, 2005 -
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Razzle
Frequent Contributor (1K+ posts)
Member # 30398
posted
So then how come rats got cancer when fed GMO's? I'd think they'd have a great set of enzymes to break down all sorts of stuff...
-------------------- -Razzle Lyme IgM IGeneX Pos. 18+++, 23-25+, 30++, 31+, 34++, 39 IND, 83-93 IND; IgG IGeneX Neg. 30+, 39 IND; Mayo/CDC Pos. IgM 23+, 39+; IgG Mayo/CDC Neg. band 41+; Bart. (clinical dx; Fry Labs neg. for all coinfections), sx >30 yrs. Posts: 4166 | From WA | Registered: Feb 2011
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sparkle7
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posted
I was kind of surprised to hear about this. I don't know if the rats in the study were fed "raw" food or cooked...? I don't know how true this is about the cooking - it's just something to consider.
We don't know what heating or cooking will do to GMOs unless I can find a study somewhere. I heard this on a radio show about biofuel. I guess they were trying to say that it was non-toxic - but that was in regards to bio-fuel made from GMO corn.
The whole thing is really twisted but I was interested in what others thought about all of this. Keebler - the heating may occur during the processing of the oils, not from the consumer cooking it.
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beaches
Frequent Contributor (1K+ posts)
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posted
It's all very confusing. Even when you watch the food network, some chefs say fry/saute with the canola and others say fry/saute with EVOO.
So what are we to do as we navigate through all of this while we are simultaneously navigating through all our healthcare issues and the grocery stores to feed ourselves and our families??
I don't have answers for anyone. What I've been doing is using the EVOO instead of the canola during cooking/grilling/marinating.
I try to buy organic and locally grown as much as possible. But it is sooo expensive that it's more often not practical to do so.
So I struggle as to whether it's better to feed the family organically-grown produce vs. conventionally-grown produce.
And when there's no choice, is it better to feed us the conventionally-grown vs. no fresh fruit or vegetables?? I don't know if any of us have the answer to this question.
Sparkle, thanks for posting this link. I've yet to read it, but just the possibility of knowing that GM material can be destroyed somehow is very comforting to me. Whew, maybe tomorrow I'll be able put a meal on the table without having a bit of guilt.
Has it ever occurred to anyone here that we are all so conscientious about what we eat as compared to the rest? My God, I don't think I've ever encountered people who were more knowledgeable and astute about what they were putting into their bodies.
It's a good thing, but I sure do miss the days of blissful ignorance when I could have a cheeseburger deluxe with fries and cheesecake for dessert. Granted, those days are long gone for me, just from a caloric perspective. But still.
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poppy
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posted
I am doubting the info that this stuff is broken down by acids and enzymes in the stomach. It has shown up in the intestines in studies.
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sparkle7
Frequent Contributor (5K+ posts)
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posted
It's hard to say. I heard the info about heating from 2 sources & they weren't big pharma or Monsanto... but who knows? We need to know the specifics of the studies about it. I'd have to dig deeper but I have other stuff to do right now.
I hear ya, beaches... A bag of groceries from Whole Foods can be $75. They have grassfed steaks for around $27... I don't know who's buying all of that stuff. I guess all the people who are working for big pharma who live in the mansions around here.
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sparkle7
Frequent Contributor (5K+ posts)
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posted
I'm still looking for info about cooking or processing GMOs. I found one study but it was a little confusing.
Just a note - look out for foods that claim "100% Natural"...
But what makes this lawsuit especially intriguing is its potentially far-ranging impact. According to the Center for Food Safety: �upwards of 70 percent of processed foods on supermarket shelves � from soda to soup, crackers to condiments � contain genetically-engineered ingredients.� While it�s unclear how many of these products also claim to be natural, given all the greenwashing going on these days, it�s likely to number in the thousands.
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sparkle7
Frequent Contributor (5K+ posts)
Member # 10397
Cooked GM soy contains as much as 7-times the amount of a known soy allergen
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Why are there different stories about this?
The person I heard say that cooking distroyed any harmful effects for genetic modification was someone who was a proponent of bio diesel & adding corn alchol to gas... Confusing to say the least.
One would think that the concept of bio diesel was pro-ecology but if it's genetically modified corn - - - kind of suspect. Is breathing in bio diesel fumes a good idea if it's from GMO corn? Not to mention the environmental impact...
It's hard to know what is propaganda. All of these interests have big lobbies. The thing that is most heinous is pouring herbacides on the genetically modified crops. I read they want to use a variant of Agent Orange now since the weeds are developing tolerance.
So - it's not really just that the tomatoes are spliced with salmon genes... which is bad enough. It's not just making "hybrids". It's the combination...
I am not an advocate of this by any means but it's important to know all the sides of the story. The things that they mention as "pros" are kind of revolting to me but I never grew corn on a farm... There has to be better ways to go about this.
It just that there's alot of linkage between government, the military, universities, & the corporations. There are alot of vested interests & money to be made from patents, as well as, having a covert way to continue biological warfare.
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Cass A
Frequent Contributor (1K+ posts)
Member # 11134
posted
Dear Friends,
Thanks for the data on this thread! I've been involved in the GMO issue here in California for about a year now---there's a proposition on the ballot to require foods for sale at the retail level to be labeled if they knowingly contain GMOs (Proposition 37). And, this initiative would forbid calling foods containing GMOs "natural"! Currently, there is no standard whatsoever for using this word in labeling that I can see.
There is more and more data coming out daily about the harmful effects of GMOs AND of the herbicides many of them are engineered to withstand. Most of this data has been previously suppressed; scientific studies of animals funded by the biochemical industry END their data at 30 days, when the first major harm in independent animal studies starts to show up!
The most clear exposition of GMO foods and their effects and what a person can do about it is the movie, Genetic Roulette. It's currently free to watch on-line. I believe the link is geneticroulettethemovie.com, but I could be wrong about that.
I have grown corn (organically) and know that the Bt dust can be washed off, if applied externally. The Bt toxin GENE, however, created the stomach-destroying toxin inside the body of whatever eats it--insect, animal, or human. And, the "bacterial soup" in the digestive tract may take up the gene and keep it going, even after the original food it was in has "left." This may well be the cause of "leaky gut syndrome."
As for what the effect of cooking is on these issues, I have no data. I do know that most oils become harmful when heated too high---these include butter, olive oil (any heat at all), canola. The only ones I've investigated myself that are safe to cook with are coconut oil, peanut oil and sesame oil. Butter is fine at low temperatures (when using butter, I only use organic---too much bio-accumulation of toxins otherwise).
At this time, there are only a few crops that are mostly genetically engineered: canola, corn, soy, sugar beets (100%), cotton and cottonseed, Hawaiian papaya. Some crookneck squash is, also.
Unfortunately, most packaged foods contain one or more of these ingredients.
The best overall summary of the issues and what an individual can do is the movie, Genetic Roulette.
Best,
Cass A
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