Genetically modified food is a hot button issue. But state labeling bills keep failing to pass. Could it be that we’re not as informed about the issue as we think? 

While Oregon is still counting ballots from the vote earlier this month that was favored to win, Colorado’s GMO labeling ballot initiative lost by a landslide. Much of that has to do with the millions of dollars spent by Big Food and Ag to defeat the measure. But we can’t blame them entirely, can we?

A few weeks ago while shopping at my local farmers market, I overheard a conversation that stopped me in my tracks:

Woman: Are these avocados genetically modified?

Vendor: No, ma’am, they’re certified organic. See the sign?

Woman: Yes, but how do I know they’re not GMO? There’s so much genetically modified food out there.

At this point, I politely butted in and told the confused woman that for one, there are no genetically modified avocados commercially available, and second, the organic certification ensure customers that whatever food they’re buying is not genetically modified. The seller looked relieved but the woman became even more confused and challenged my response: “Why should I believe that there are no GMO avocados? Basically everything we eat is GMO.”

I knew it was a losing battle, so I took my organic avocados and suggested she spend some time researching it. But I couldn’t get the conversation out of my head. It reminded me of another chat I had with an acquaintance several years ago. She has celiac disease, the condition that makes digesting gluten somewhat of a nightmare. She casually told me the reason she developed the disease was likely due to all the genetically modified wheat. Which, I gently told her, doesn’t actually exist. She also refused to believe me, so I changed the subject, not wanting to press the issue.

In Jeremy Seifert’s award winning film, “GMO OMG”, he polls random people about what GMOs are. Jimmy Kimmel recently conducted a similar stunt, and the results are funny but also really sad because they illustrate that not only do Americans have no idea what they’re eating, they don’t really seem to care very much. They may say they want to avoid eating GMOs with firm resolve, but when it comes down to explaining in the simplest terms what a GMO is, most people are stumped, confused and misinformed.

But if we really want “the right to know” what’s in our food, we have to be better informed. We should know the most common culprits for GMOs (soy, corn, canola, sugar beets, cottonseed oil, meat, eggs, dairy). We should also know which foods are generally safe, like whole, unprocessed foods, like avocados, organic or not.

It’s also probably in our best interest to not lambast Monsanto ad nauseum, even though the company is hegemonic and largely responsible for genetically modified food and the herbicide (Roundup) most often used on the crops. But it’s not the only company producing GMO seeds. Others, like Syngenta, Dow, Dupont and Bayer CropScience are creating numerous genetically modified seeds and companion pesticides and herbicides that threaten our food, health and environment. To localize our frustration on one company can prevent us from seeing the damage these other companies are causing until it’s too late.

We can’t assume that illuminati-affiliated evil overlords are producing all of our food. Victimization can be crippling. We do still have choices – lots of them. And if we want to see GMO labeling ballot initiatives pass, we have to peer past the fear-mongering of sites like Natural News and Foodbabe just as much as we have to look past the Big Food and Ag companies telling us their products are perfectly safe, sustainable and environmentally sound.

Fifty years ago we really could be misinformed. A lot of that cluelessness has led us to this point in the first place. We’ve given corporations too much wiggle room, and now they’re intent on taking even more. But we’re too connected now to be misinformed. There’s too much at stake. Do we want to be actively engaged in deciding what type of future our children will inherit or do we want to play Words with Friends?

A revolution doesn’t have to be an uprising. It can be a slow shift over time, successful mostly as a result of our spending power. But we tend to look at revolution like other things that are healthy for us – like that juicer sitting in the cabinet. It’s right there. We know it has the power to change our lives, but all we can think about is the hassle of taking it all apart, cleaning it out and then putting it back together. But now more than ever, we need to do what we can to get informed on the issue of genetically modified food. Then, we need to vote for labeling every time we can and be able to talk with our friends and family about this issue. It’s everyone’s right to know and everyone’s responsibility.

Find Jill on Twitter @jillettinger

Related on EcoSalon

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Chipotle Labels GMOs…So, Should You Still Eat There?

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Image: Nigel Hanlon

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Public outrage over genetically-modified foods is growing by the day. But is it OK to cross the line into vandalism? Recent actions by anti-GMO activists in Hawaii force us to decide.

A family farm in Puna, Hawaii, suffered from a recent act of eco-activism where over 100 genetically-modified papaya trees were cut down by machete during the night.

“It’s hard to imagine anybody putting that much effort into doing something like that. It means somebody has to have passionate reason,” said Delan Perry, vice president of the Hawaii Papaya Industry Association.

Genetically-modified (GM) papaya trees were introduced to the region to protect against ringspot virus. In 1992, the virus became widespread, infecting thousand of papaya trees by killing the plants leaves. As a result, the virus cost farmers millions of dollars in losses. The genetically-modified papayas, which are planted on the majority of farms in Puna, Hawaii, are resistant to the dangerous ringspot virus. And it’s estimated that the genetically-modified seed has saved Hawaii’s papaya industry over $11 million.

Puna is the center of Hawaii’s commercial papaya industry, and this incident of eco-activism wasn’t the first of its kind. In 2011, the same farm was attacked, with 3,000 genetically-modified papaya trees cut down over 10 acres. And only a year before 8,500 GM papaya trees were destroyed.

Should Genetically Modified Foods Be Destroyed?

There is a clear divide between consumers who support organic farming and those who support GMOs. Genetically-modified crops often tote reduced pesticide use, but reports show GMOs often require extra chemicals to combat weeds. Even more so, the untested effects of GMOs raise enormous concerns, and consumers are still fighting for the right to know through GMO labeling.

At first, those of us who oppose genetically-modified foods might cheer at this valiant act of civil disobedience. Yet, it quickly becomes apparent that each act of vandalism negatively impacts farmers who are already struggling to hold on to their land. The most recent attack on the genetically-modified papaya farm in Puna cost the family over $3,000 in lost crops.

“These farmers are working really, really hard to support their families,” says regional property owner Peter Houle. “They’ve done nothing wrong and they feel violated.”

If papaya farmers are only protecting planting genetically-modified seeds against the ringspot virus by , should they be punished in this way?

Images: Hawaii News Now

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It’s news as big as an overstuffed veggie burrito:  Chipotle, the popular Mexican-inspired fast food chain, has labeled GMO ingredients on its website. And there are a lot of them.

Chipotle’s announcement is progress. No other restaurant, or food manufacturer for that matter, labels GMOs. In the U.S., anyway. Whole Foods has given themselves five years to put a GMO labeling program in place. Some manufacturers are non-GMO verified by the Non-GMO Project, but for the most part, we’re left in the dark intentionally as the biotech industry and major food manufacturers seek to keep us from making informed decisions about what foods we put in our bodies, and what impacts our food choices have on the planet. (Because informed consumers tend to buy less of the processed stuff, which means big trouble for corporate profits.) Instead, they give us the perception of choice: do you want Cool Ranch or Nacho Cheese flavored Doritos? Cherry or Strawberry flavored yogurt filled with artificial flavors, sweeteners and colors? Diet Pepsi or Diet Coke? It’s easy to overlook the fresh vegetables and fruits, whole grains and beans when we’re being asked to navigate these other food “categories.” The proof is in our skyrocketing obesity and Type 2 diabetes rates.

That’s what makes Chipotle so, well, awesome. Their menu doesn’t bog you down with McGimmicks, just healthy choices: taco or burrito? Brown rice or white? Pinto beans or black beans? Choosing healthy, simple ingredients offers consumers a break from the branded world of foodstuffs, and any familiarity with whole ingredients is a step towards fixing our diet issues. Sustainability and healthy ingredients have been core focuses that set Chipotle apart from other chains. Chipotle has proven that locally sourced ingredients and healthier meat and dairy products can be utilized in a fast food environment while still being affordable (and tasty). The chain looks to support farmers as much as the consumer with its menu items and quality commitments. Their gimmick is no gimmick. And it’s refreshing.

In countries where GMO labeling laws are in effect, consumer support typically dwindles for GMO products. Manufacturers reformulate. Monsanto, the targeted company for the anti-GMO movement, recently announced it would be withdrawing applications from the European Union for GMO crops. The science just isn’t there on the long-term health implications of foods that are designed to tolerate massive amounts of pesticides. We’re already seeing the environmental impact with pesticide and herbicide resistant bugs and weeds, and those that can’t tolerate the chemicals–particularly important pollinators facing epidemic level die-offs that now threaten the global food supply.

How Chipotle even determined what ingredients are genetically modified is impressive considering there’s little in the way of paper trails. GMO-free options don’t seem to exist in the quantities they need, the company claims. And it doesn’t sound like they have plans any time soon to reformulate their menu offerings to be 100 percent GMO-free. But they could, considering one of the most common GMO ingredients on the menu is soybean oil. (The company notes it’s working to transition from soybean to rice bran oil in most markets.) Corn may be a bit more difficult, understandably, but adding a GMO-free (organic) option could sweeten the deal for consumers wanting to avoid GMOs (but still enjoy a taco).

Still, the question isn’t whether or not Chipotle can change their menu offerings, but whether disclosure is just as good. The responses are mixed. Some consumers are saying they’re thrilled, congratulating Chipotle and swearing to continue to support the chain. Others are turned off by the presence of GMOs and will no longer eat there. Is the move a victory? Or does it just emphasize the overwhelming prevalence of GMOs in American food?

Related stories

Behind the Label: Chipotle, Food with Integrity

Vegan Burrito Recipe with Kidney Beans and Kabocha Squash Cheese

Keep in touch with Jill on Twitter @jillettinger

Image: punctuated

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A round-up of what we’re reading right now. 

Early risers tend to be more optimistic, pro-active, and conscientious than night owls. Here’s how to become one. [via Greatist]

Chocolate is filled with heart-healthy flavinoids, but does that mean you should indulge? An ayurvedic expert investigates. [via Elephant Journal]

Ladies, stop apologizing – you’re reinforcing the gender divide. [via Fast Company]

Posting on Facebook affects your brain much the same way that food and sex does. Now we just feel dirty. [via NY Daily News]

The movement to label genetically modified foods will mean battling both the government and big corporations. [via UTNE]

Oh, just a lazy Sunday in Paris. [via Fathom]

Image: jRa7 QaTar

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Good luck distinguishing these Frankenfoods from real, natural food as they flood our supermarkets.

Genetically altered to withstand heavy applications of toxic chemicals, resist disease or contain more nutrients, so-called “Frankenfoods” are appearing on supermarket shelves at a rapid rate. Currently, genetically modified (GM) corn and soy can be found in many processed foods, and the produce section may contain GM zucchini, corn on the cob and papaya. But beyond those that have already been approved for human consumption, many more GMOs are on the way – and they probably won’t be labeled. These 20 crops and animal products include both those that are already available (whether we like it or not) and some that are still in development, like cows that produce human breast milk.

Corn

If you eat any kind of processed food on a regular basis – tortilla chips, cereal, granola bars – chances are, you consume genetically modified corn. The Center for Food Safety estimates that over 70% of the processed foods in American grocery stores contain genetically modified corn or soy. Corn is altered to contain proteins that kill insects that eat them, so they effectively produce their own pesticides.

Rice

Rice plants are often modified to be resistant to herbicides and pests, to increase grain size and to generate nutrients that don’t exist in the grain naturally. Varieties include Bayer’s herbicide-resistant “LibertyLink” rice, vitamin A-infused “golden rice” and the bizarre Ventria Bioscience “Express Tec” rice, which has been altered to contain human proteins naturally found in breast milk. The latter is used globally in infant formula.

Tomatoes

Among the first foods to be genetically altered, GM tomatoes have been developed to be unnaturally high in anti-oxidants, to have more intense flavor and to stay fresh longer. While there are not currently any genetically modified tomatoes on store shelves, they’re being used extensively by scientists to study the function of genes that are naturally present in the plants.

Soybeans

The most common genetically engineered food of all is the soybean. Since 1996, scientists have been creating varieties of soybeans that are resistant to both pests and herbicides, and they wind up in places you’d least expect them, like candy bars. A new GM soybean with higher levels of healthy oils was approved by the USDA in 2010; chemical companies DuPont and Monsanto are both working on their own versions of the biotech bean.

Cotton

We don’t think of cotton as a food, and technically it isn’t – but we still end up eating it. Cotton isn’t classified as a food crop, so farmers can use any chemicals they want when growing it. That means cottonseed oil, which is present in products like mayonnaise and salad dressing, can be packed full of pesticides. Along with soy, corn and canola, cotton grown for oil extraction is one of the most frequently genetically modified crops in the world.

Canola Oil

Canola, a cultivar of rapeseed, produces one of the most commonly consumed food oils, and it’s one of America’s biggest cash crops. What you may not know is that canola stands for “Canadian oil, low acid,” referring to a variety of rapeseed developed in the 1970s. 80% of the acres of canola sown in the U.S. are genetically modified, and a 2010 study in North Dakota found that the modified genes of these plants have spread to 80% of wild natural rapeseed plants.

Sugar Beets

Despite the fact that an environmental impact study has yet to be completed, the USDA has announced that farmers may now plant Monsanto’s Roundup Ready sugar beets, which have been altered to withstand the company’s herbicide. This decision comes despite a 2010 court order that prohibited planting the GMO beets until the study was performed. Sugar beets provide about half of America’s sugar.

Salmon

Salmon may become the first genetically modified animal to be approved for direct human consumption. The FDA has decided that a variety of GM salmon that grow twice as fast as their natural, un-modified peers is both safe to eat and safe for the environment.

“We’re looking here at a scenario where the fish might wind up sooner or later in the ocean,” Brian Ellis, plant biotechnologist at the University of British Columbia Vancouver, told Discovery News. “I think if we go down this route, we have to be prepared to accept some potentially unknown consequences.”

Sugar Cane

Providing the other half of America’s precious sugar, sugar cane is set to debut on our shelves in genetically modified form sometime soon. Brazil’s state-owned agricultural research agency has been hard at work developing drought-resistant sugar cane that also bears increased yields for years now, and may have it certified for commercial use within five years. Australia is also working on its own version.

Papaya

After the Ringspot Virus nearly destroyed all of Hawaii’s papaya crops, a new variety was engineered to resist the disease, and it now represents the majority of the papayas grown in the United States.

“Papaya would be unique in the sense where the industry in Hawaii is dependent on biotech,” says Kevin Richards, director of regulatory relations for the American Farm Bureau. “What you have in Hawaii is a very contained, isolated agro-eco system, which is vulnerable to diseases.”

Potatoes

The first genetically modified food to be approved for cultivation in Europe in over a decade, Amflora potatoes are currently being grown in Sweden. High in starch content, the potatoes are actually meant for use in paper, glues and other commercial products rather than as food, but that doesn’t mean they won’t end up affecting the food chain. Nearby farmers worry about their rabbits, deer, and especially their bees.

Honey

Could genetically modified crops have something to do with the mysterious ailments that are killing honeybee colonies by the billions? Some researchers believe so. A zoologist in Germany found that genes used to modify rapeseed crops had transferred to bacteria living inside bees. GMOs are currently considered to be among the possible causes of Colony Collapse Disorder. And if the genes are causing changes within the bees, they’re also likely to cause changes to the honey that the bees produce.

Bananas

After banana crops in Uganda were affected by a bacterial disease that caused the plants to rot, scientists developed a genetically modified variety that could help alleviate the $500 million annual loss. The ban on GM crops was waived to make way for the GM version of Uganda’s staple food. A gene from sweet pepper was inserted into the bananas that make them resistant to the bacteria. Cultivated bananas have almost no genetic diversity, so supporters of this decision argue that introducing the GMO fruits will actually help bananas as a whole.

Zucchini Squash

Zucchini are among the foods currently on store shelves that are often genetically modified. The main threats to zucchini harvests are viruses and fungal infections, and GM zucchini eliminate those problems.

Pork

Pigs are currently being genetically modified for the possibility of producing human organs as early as 2013, but that’s not their only use. Another variety may eventually end up on our plates. A project called “Enviropig” has inserted genes from mice and E.coli bacteria into pigs to make them process their food more efficiently, potentially reducing their environmental impact. The modification allows the pigs to digest chemicals called phosphates which are present in cereal grains; these chemicals normally just pass right through a pig’s system where they can end up in waterways.

Alfalfa

Genetic modification is making its way into the sprouts on your sandwiches and salads. The GMO industry demanded that the USDA allow unrestricted planting of genetically modified alfalfa, which makes up about 7 percent of U.S. crop fields. Alfalfa is a prolific pollinator, so it can easily spread to non-GMO alfalfa. USDA chief Tom Vilsack resisted the idea at first, but in January 2011, he gave in.

Meat and Eggs

The importance of that GMO alfalfa decision? It has a huge domino effect on the entire food chain. Alfalfa is not just grown for edible sprouts, of course – it’s mainly animal feed. Livestock have been fed genetically modified grains like corn and soy since 1996, when these crops were first introduced, and adding alfalfa to the mix will substantially increase the amount of GMOs that animals like cows, chickens and pigs take in. Of course, just like all of the other effects of GMOs, how all of this will pan out for the livestock and for us is not yet clear.

And direct genetic modification of food animals is in the works, too. Aside from the previously mentioned pigs, animals that are in “laboratory stage” include cows and goats that can produce milk containing drugs like antibiotics, and chickens that produce drugs in their egg whites. Under current FDA rules, GMO meat and dairy won’t need to have special labels on store shelves, making it extremely difficult to tell what is modified and what isn’t.

Milk

Aside from the contamination that may occur when dairy livestock consume genetically modified feed, GMOs can end up in your milk in other ways, too. The United States is currently the only nation in the world that allows milk containing the genetically engineered recombinant bovine growth hormone (rBGH) to be sold for human consumption. Milk from cows treated with these artificial hormones has been found to contain lower nutritional value, higher pus content (yes, you read that correctly) and increased levels of the cancer-causing hormone IGF-1.

And then there are the cows that are being genetically engineered to produce human breast milk. Scientists in China have bred a herd of 300 dairy cows with milk that resembles the balance of fats and nutrients that are best for human babies. The researchers believe that this modified cow milk is a possible substitute for human milk, and could be sold on store shelves in the future.

Aspartame

How can an artificial substance be genetically modified? Aspartame may seem like an odd addition to this list, but the fact is, Monsanto makes it using genetically modified bacteria. The bacteria produce the amino acid phenylalanine, which, when combined with aspartic acid, creates the faux sweetener.

Photos:  millionsagainstmonsanto, kimberlykv, janineomg, maurice

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Monsanto has been making headlines again. It seems Monsanto, the agri-biotech mega-corp, is a bad seed indeed.

Where to start? First off, sugar beets.

This super sweet variety beet is used in 44 percent of all U.S. sugar production. After the USDA approved planting Monsanto’s Roundup Ready sugar beet seeds genetically altered to withstand Roundup herbicide sprays in 2008, 95 percent of beet seeds planted the following year were Monsanto seeds. Wha?

Then earlier this fall, a federal judge ruled against the USDA’s approval citing lack of adequate studies surrounding the GM seeds. The result? A report estimates that total U.S. sugar production will be reduced by 20 percent in 2011, due to a shortage of conventional seed availability.

Once again, Monsanto’s monopolizing of seed in this country back-fires (surprise!) resulting in a genuine shortage of real and diverse seed supplies. (Aren’t you glad the corporation has been suing farmers for storing seed?)

You would think by now, the USDA and farmers alike might be suspect of any Roundup Ready seed given the latest news: Monsanto is now paying farmers to use its competitors’ herbicides in conjunction with Roundup. Why? Because, as many warned might happen, new “super weeds” have developed a resistance to Roundup due to its repeated use, making Roundup no longer effective. Good thing our farmers have Roundup Ready GM seeds – not!

Kudos to Europeans for attempting to anticipate disaster before it hits. Earlier this month, Europeans gathered over a million signatures in the hopes of putting a stop to genetically modified (GM) crop cultivation in the EU through on online charter organized by Greenpeace and Avaaz. Unfortunately, while it is required by law that the European Commission re-consider approvals with so many signatures, it won’t put a freeze on GM cultivation during deliberation.

Image: kevinpoh

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Rising like a phoenix from the ashes in these comfortable yet stylish pants, you will never suffer from shopper’s remorse. Ethos Paris is one of the most affordable yet pretty lines I’ve come across yet. Hands down.

I met the designer recently in New York during Market Week and was assured that it was in fact certified organic, Fair Trade and not genetically modified. Sold.

And at $54, you should be sold too.

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