Adapted from information in Going Against GMOs. (A shorter version of this article appears in the November issue of Better Nutrition magazine.)
Try this streamlined four-step plan to prepare a holiday meal without gluten and genetically modified ingredients.
Diana Reeves, the founder of GMO Free USA, has celiac disease and has been eating gluten free for more than five years. Three other members of her family were diagnosed with celiac around the same time and she went searching for a common environmental trigger. After learning about disturbing research on genetically modified organisms (GMOs) in foods and vitamins, she began avoiding GMOs, too. She experienced what she says was a “transformational” difference in how she felt and became totally committed to eating non-GMO.
Her husband and daughters are also gluten free and have joined her in removing GMOs from their diets. Together, as a family, they are among the growing numbers of people who will be serving a non-GMO, gluten-free Thanksgiving meal this year.