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| Nutritionist and Author |
More people are reading Going Against GMOs, which has led to new highly rated reviews.
Angie Wagg from Kelly’s Thoughts on Things blog called Going Against GMOs “The Definitive Guide to Understanding,” which I consider a very high compliment!
She wrote:
A new GMO labeling law was signed into law this summer. At first that sounds like positive news for American consumers who want to easily identify and avoid GMOs.
But it turns out it really isn’t.
I was so pleased to have the opportunity to share the straight scoop on the new law and what it means to consumers in an interview with my long-time friend and colleague, trailblazing nutritionist Ann Louise Gittleman. (When I was first starting in the nutrition and health writing business, she inspired me and helped show me the ropes, so I couldn’t have been happier to answer her questions!)
Check out the interview I did with her, What’s the Deal with GMO Labeling? on her blog.
Copyright 2016 Melissa Diane Smith
Genetically modified organisms (GMOs) have become the food issue of our time, yet most Americans continue to have big gaps in their understanding about these laboratory created food impostors.
If you wish there was a way that you could quickly learn the most important information you need to know about GMOs in an easy-to-understand way (and if you live in Southern Arizona), don’t miss the opportunity to hear me speak on “How to Shop and Eat Non-GMO (Even Without Mandatory Labeling!)” at the new Natural Grocers store at 5600 E. River Road in Tucson at 11 a.m. this Saturday, October 1, 2016.
I am delighted to be a featured speaker during the Grand Opening of the new Natural Grocers natural food supermarket at 5600 E. River Road in Tucson this month.
On Tuesday, September 20, 2016, at 6 p.m., I will present “Going Against the Grain for Health: How to Make Food Your Best Medicine.” In this presentation, I’ll cover the health troubles caused by refined grains, whole grains, gluten grains, and genetically modified ingredients hidden in grain-based foods, and explain how to use this information to lose unwanted weight, reverse disease processes, and revitalize health. I’ll also give my answers to common questions I receive, such as “was wheat always not good for us, or has it become worse for our health in recent years?” and answer any other questions that you have.
by Melissa Diane Smith
Q: I have a 10-year-old daughter who was diagnosed with celiac disease earlier this year, and a 6-year-old son who has experienced dramatic improvements in behavior problems (diagnosed as ADHD) since I put him on a gluten-free diet a year ago. I know how to put gluten-free meat on some gluten-free bread, but I’d like to transition my kids off of these processed products. Can you offer any suggestions? —Ann L., Las Vegas
A: Making healthy, gluten-free school lunches that your kids will like is completely possible. You just need to get creative by filling the lunch boxes with at least a few different, colorful, easy-to-eat foods. Include some protein, vegetables, healthy fats, and fruit. Prepare the boxes to look as tempting as possible, cut vegetables in interesting shapes, and pack them with gluten-free dips. (Studies have found that children are more likely to eat their vegetables with a dip.)
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IN PLACE OF |
TRY |
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Soy sauce |
Coconut Secret Coconut Aminos, or beef, mushroom, or vegetable broth combined with balsamic vinegar, seasonings, and Red Boat Fish Sauce, which is made with wild-caught anchovies and salt |
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Miso |
South River Azuki Bean Miso |
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Soybean oil |
Avocado oil, olive oil, coconut oil, or macadamia nut oil |
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Soy milk |
Organic milk, or almond, cashew, coconut, hazelnut, or rice milk |
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Soy-based |
Soy-free veggie burgers from Hilary’s or Organic Sunshine Burgers |
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Mayonnaise |
Soy-free Primal Kitchen Mayo made with avocado oil |
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Edamame |
Green peas, fava beans, or chickpeas |
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Tofu (in a stir-fry or salad) |
Mushrooms, chickpeas, or cooked, cubed, organic chicken pieces |
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Silken tofu (in recipes) |
Vegan yogurt made from almond or coconut milk, sometimes combined with a thickener such as arrowroot |
by Melissa Diane Smith
Q: I recently started paying more attention to food labels and I realized that soy is in virtually everything I eat! I’ve seen some products labeled soy-free, and I’m wondering: Why do some people avoid soy? Does it promote health problems, and if so, what types of problems? —Betty C., Atlanta
A: Soy is found in so many common foods that most people eat some every day without realizing it—and vegetarians often eat a lot of it. The trouble is that soy has certain nutritional problems that can lead to a variety of health issues. From my perspective, that makes it a food we’re not designed to handle. However, soy is so ubiquitous in our food supply that it can be difficult to avoid unless you consciously work at it. But more people are looking at the evidence and choosing to put in the extra effort to do just that.
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