Last fall, the television talk-show “Jimmy Kimmel Live!” interviewed people shopping at a farmers’ market about genetically modified organisms, commonly known as GMOs. Asked if and why they avoid them and what the letters “GMO” refer to, the shoppers were hard pressed to answer correctly. Regardless, they were perceived to be “bad.”
It’s clear that there’s poor public understanding of the science behind genetically modified organisms.
A genetically modified organism is a plant whose DNA has been manipulated with genetic material to achieve an advantage such as resistance to insects, disease, and weed killer, or tolerance to frost or drought.
Eight U.S. crops are genetically modified: Alfalfa, sugar beet, corn, soy, canola, cotton, papaya, and zucchini and yellow summer squash.
The vast amount of soy is used for animal feed and soybean oil, but the soybeans used for edamame, tofu, and soy milk are a different plant and are not modified. Wheat is never genetically modified.
Like the recent gluten-free craze, food manufacturers of packaged goods are sensing a marketing opportunity to set their products apart from the competition. More and more, you’re seeing “Non-GMO” plastered on the front of food packages — without a verification process — in order to sell products.
The facts
Let’s dispel the myth that most processed foods are genetically modified because they include oil or sugar made from modified crops. In reality, the process of creating oil and sugar breaks down all the proteins from the plant — including the modified protein — so that the end products do not include any of the original genetically modified proteins.
For all the angst over these foods, peer-reviewed scientific studies overwhelmingly suggest there are no observed health problems from eating food with genetically modified ingredients. The National Academy of Science, World Health Organization, European Food Safety Authority, Department of Agriculture, Food and Drug Administration, Centers for Disease Control, and several national medical and health organizations have all deemed genetically modified ingredients to be identical to their non-modified counterparts and safe for human consumption.
Still, if you wish to avoid modified foods, simply choose USDA Organic products — which is a guarantee that a product contains no modified ingredients — or look for the “Non-GMO Project Verified” label. There is also a new voluntary Department of Agriculture government certification and labeling program.
By eating more whole grains, fruits, vegetables, dairy, and lean animal protein, you’ll eat healthier and avoid genetically modified ingredients.
Christine Palumbo is a Naperville-registered dietitian nutritionist who is a new Fellow of the American Academy of Nutrition and Dietetics. Follow her on Twitter @PalumboRD, Facebook at Christine Palumbo Nutrition, or Chris
Turkey, brie, and apple sandwich
Prep Time: 5 minutes
Makes: 1 serving
INGREDIENTS:
1 tbsp. Dijon mustard
2 slices whole wheat sourdough bread, toasted
3 slices Hillshire Farm Naturals Hardwood Smoked Turkey
1 slice Brie cheese
4 thin slices green apple
DIRECTIONS: Preheat broiler. Arrange bread on a baking sheet. Spread mustard on one slice of bread. Layer with turkey, apple, and brie cheese. Broil 2 minutes or until cheese melts and turkey is warm. Top with second slice of bread.
NUTRITION FACTS: 360 calories, 50 g carbohydrate (12 g sugar), 20 g protein, 8 g fat (3 g saturated), 7 g fiber, 1290 mg sodium, 15% DV calcium, 15% DV iron.
Adapted from Hills
