Where In The World Are All Those GMO Crops?

The United States maintained the overall lead, with 69 million hectares devoted to eight different crops.

The Guardian created this handy visualization based on the data, which was released earlier this week. It shows total hectares by country, and the specific genetically modified crops grown in each country.

 The World's GM Crops


The World has not waited for GMO-Crops.

GMO Crops are *no megatrend*. Also, consuming more and more meat from factory farm animals fed with GMO feeding stuff made of monoculture-soybeans from former Brazilian rainforest areas, treated with huge amounts of pesticides (endangering people living next by) will be *no megatrend* – as it is not healthy, destructive in many senses, not sustainable, and against all independent scientific evidence.
For further information e.g. consult the following links:
[2] http://www.testbiotech.de/en/node/619
[3] http://www.greenpeace.org/france/PageFiles/266577/iaastd-rapport-en-anglais.pdf
[4] http://www.agassessment.org/

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GMO Crops

Manage Weight Gain By Protein Metabolism

A new study published in the Journal of the American Medical Association makes a distinction between calories that get stored as body fat and calories that get used exercising to build lean muscle mass.  Over a 3-month period, study subjects overate and were deliberately inactive. Those who ate a low-protein (5 percent) diet did lose more weight—but they also stored more body fat and lost lean muscle mass. In fact, the low-protein group stored an astounding 90 percent of their calories as body fat, versus just 50 percent for the high-protein (25 percent) group. (Your body uses more energy building muscle than storing fat; we all know that, but the study results underline that this applies to our food choices, not just how much we exercise.)

The study’s protein takeaway

Federal recommendations for protein (46 grams for women and 56 for men daily) may not be enough to maintain muscle mass, especially as people age (and naturally lose muscle). The study participants needed to consume at least 78 grams of protein daily to avoid losing muscle, said study author Dr. George A. Bray, MD, chief of clinical obesity and metabolism at the Pennington Biomedical Research Center, in Baton Rouge, Louisiana.

Read about more new studies on protein’s key role in weight management. To learn about wise food choices and metabolism, see “The hormone balance plan.

Diet Nutrient Levels Linked To Cognitive Ability, Brain Shrinkage

CORVALLIS, Ore. - New research has found that elderly people with higher levels of several vitamins and omega-3 fatty acids in their blood had better performance on mental acuity tests and less brain shrinkage typical of Alzheimer’s disease – while “junk food” diets produced just the opposite result.

The study was among the first of its type to specifically measure a wide range of blood nutrient levels instead of basing findings on less precise data such as food questionnaires. It found positive effects of high levels of vitamins B, C, D, E and the healthy oils most commonly found in fish.

The research was done by scientists from the Oregon Health and Science University in Portland, Ore., and the Linus Pauling Institute at Oregon State University. It was published today in Neurology, the medical journal of the American Academy of Neurology.

“This approach clearly shows the biological and neurological activity that’s associated with actual nutrient levels, both good and bad,” said Maret Traber,  principal investigator with the Linus Pauling Institute and co-author on the study.

“The vitamins and nutrients you get from eating a wide range of fruits, vegetables and fish can be measured in blood biomarkers,” Traber said. “I’m a firm believer these nutrients have strong potential to protect your brain and make it work better.”

The study was done with 104 people, at an average age of 87, with no special risk factors for memory or mental acuity. It tested 30 different nutrient biomarkers in their blood, and 42 participants also had MRI scans to measure their brain volume.

“These findings are based on average people eating average American diets,” Traber said. “If anyone right now is considering a New Year’s resolution to improve their diet, this would certainly give them another reason to eat more fruits and vegetables.”

Among the findings and observations:

  • The most favorable cognitive outcomes and brain size measurements were associated with two dietary patterns – high levels of marine fatty acids, and high levels of vitamins B, C, D and E.
  • Consistently worse cognitive performance was associated with a higher intake of the type of trans-fats found in baked and fried foods, margarine, fast food and other less-healthy dietary choices.
  • The range of demographic and lifestyle habits examined included age, gender, education, smoking, drinking, blood pressure, body mass index and many others.
  • The use of blood analysis helped to eliminate issues such as people’s flawed recollection of what they ate, and personal variability in nutrients absorbed.
  • Much of the variation in mental performance depended on factors such as age or education, but nutrient status accounted for 17 percent of thinking and memory scores and 37 percent of the variation in brain size.
  • Cognitive changes related to different diets may be due both to impacts on brain size and cardiovascular function.

The epidemiology of Alzheimer’s disease has suggested a role for nutrition, the researchers said in their study, but previous research using conventional analysis, and looking in isolation at single nutrients or small groups, have been disappointing. The study of 30 different blood nutrient levels done in this research reflects a wider range of nutrients and adds specificity to the findings.

The study needs to be confirmed with further research and other variables tested, the scientists said.

This work was supported by the National Institutes of Health.

By David Stauth, 541-737-0787

Contact: Maret Traber, 541-737-7977 or maret.traber@oregonstate.edu


About the Linus Pauling Institute:  The Linus Pauling Institute at OSU is a world leader in the study of micronutrients and their role in promoting optimum health or preventing and treating disease. Major areas of research include heart disease, cancer, aging and neurodegenerative disease.

Hey FDA, What About Other Bogus ‘Natural’ Claims?

by Kelsey Blackwell in New Hope 360 Blog

Dec. 5, 2011 1:00pm

The Food and Drug Administration sent a warning letter last week to a food processor for misusing the term “natural.” According to my research, it’s not the only company doing so.

One of these foods is not like the other. One of these foods, according to the Food and Drug Administration, should not be using the term “natural.” Can you guess which?

Truvia Natural Sweetener

Sun Chips Jalapeno Jack Flavored Multigrain Snacks




Alexia Foods All Natural Roasted Red Potatoes & Baby Portabella Mushrooms


Hormel 100% Natural Brown Sugar Deli Ham

Breyers Natural Vanilla


And the winner is … Alexia Foods. Last week the FDA issued a warning letter to the food manufacturer for misleading consumers by using the term “All Natural” on its Roasted Red Potatoes & Baby Portabella Mushrooms which contain the synthetic chemical preservative disodium dihydrogen pyrophosphate. But if you scanned the above list and thought more than one of these foods sounded suspicious, you’re right on in my eyes.

The FDA’s definition of what can be labeled as “natural” is, shall we say, pretty loose. According to the government agency’s website, “from a food science perspective, it is difficult to define a food product that is ‘natural’ because the food has probably been processed and is no longer the product of the earth. That said, [the] FDA has not developed a definition for use of the term natural or its derivatives. However, the agency has not objected to the use of the term if the food does not contain added color, artificial flavors, or synthetic substances.”

There’s plenty of incentive for companies to slap on an all natural label. For whatever reason, consumers trust the term.  According to a survey released last year by the Shelton Group, a Knoxville, Tenn.-based advertising agency, 31 percent of consumers chose “100 percent natural,” 25 percent chose “all-natural ingredients” and 7 percent chose “contains natural ingredients.” In contrast, only 14 percent chose “100 percent organic” and about 12 percent chose “certified-organic ingredients.”

A fuzzy FDA defined definition coupled with consumers’ clear affection for the term, has led to a Wild West approach to its use. In less than 10 minutes of Googling, I found plenty of “natural” foods with very unnatural ingredients. Take a look at what’s in the above mentioned products:

  • Truvia Natural Sweetener: This sugar substitute is enhanced with “natural flavors.” As Eric Schlosser points out in his book Fast Food Nation, “The distinction between artificial and natural flavors can be somewhat arbitrary and absurd based more on how the flavor has been made than on what it actually contains. A natural flavor is not necessarily healthier or purer than an artificial one.”
  • Sun Chips Jalapeno Jack Flavored Multigrain Snacks: I’d pass on these chips made with genetically modified corn, natural flavors and maltodextrin.
  • Hormel 100% Natural Brown Sugar Deli Ham: What’s a sandwich without added hormones and antibiotics?
  • Breyers Natural Vanilla: I don’t think ice cream made with rBGH milk and cream tastes so sweet.

While I appreciate the FDA’s effort in targeting Alexia Foods, I think it’s time for the government agency to narrow its definition of the term “natural” and go after other companies misleading consumers.

Omega 3 Oils May Slow Retinitis Pigmentosa

Retinitis pigmentosa is one of several eye conditions that appears to benefit from nutritional substances. In a study published Monday, researchers found that people with the condition experienced a slowing of the disease process if they took vitamin A supplements and ate a diet high in omega-3 fatty acids.

Retinitis pigmentosa causes night blindness by adolescence and eventually tunnel vision and total blindness by about age 60. Vitamin A has been a standard therapy for the condition since 1993 when studies showed it slowed disease progression.

But adding omega-3s to the mix may be even better. Researchers at Harvard Medical School and the Massachusetts Eye and Ear Infirmary looked at data from studies on visual acuity involving 357 patients.

The analysis showed those who had a diet high in omega-3s — which are found in oily fish — had a slower annual rate of decline in acuity. Someone adopting this dietary recommendation by age 35 could have 18 years of additional vision, with most people retaining their visual acuity and central vision field for most of their lives, the authors said.

The study is published online in the Archives of Ophthalmology.


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