I confess. I was one of those teachers who handed out candy to her students. I wanted to do special things for them, and I thought it was no big deal. I didn’t understand how my actions could have been impacting their health and their behavior. Today I do, and I feel it’s so important to let others know what I’ve learned so they can avoid my mistakes.

I have to point out that this home had a dog and a cat. Why does that matter? Because I didn’t sneeze once. Why does that matter? Because years ago I would have sneezed through the whole presentation. I never thought cleaning up my diet could have the power to reduce my allergies to almost nothing…but it has.

We started the night with some fun movement.

Each teacher shared one of her biggest challenges to maintaining a healthy lifestyle, and making time to hit the gym was a common one. But you don’t have to hit the gym to stay in shape. There are moves you can do at home and simply by making activity a part of your lifestyle makes a big difference. Park far away from the entrance; take the stairs instead of the elevator; take the stairs two at a time; run with your kids; hike in the woods.

If the gym is your thing, you don’t have to be there long. I wrote about this last week and how I spend only a little time at the gym these days. It’s been liberating!

We moved to the kitchen area to start chatting about food. While I used to make my food choices based on the sale fliers, I now understand the power of food and strive to make sure most everything I put into my mouth fuels me. I understand that just because something is sold legally on the shelf in a store, it doesn’t make it safe. It’s no longer a matter of what’s “good” or “bad”; it’s understanding how the variety of chemicals, hormones, antibiotics, and genetic modifications in food these days are impacting my health.

This was a smart group of women. Some had already been researching the topics I brought up. I love that. And I love when the women share what they’ve been learning, as always happens during these nights.

The host shared her latest read, Salt, Sugar, Fat, by Michael Moss. This book goes into detail about how our foods have changed, and how marketing plays a huge role. Makers of the Oreo cookie, for example, will consistently create other types of Oreos in order to get more shelf space.

The food industry is huge and whatever the companies can do to get your business- i.e. chemical flavors to keep you buying more or eating more- it will be done. It’s important to keep that in mind as we prepare our food lists. The industry does not have our best interests, or our health, in mind when it comes to designing food. Check out this segment that appeared on 60 minutes a couple years ago, and you will see what I mean.

Another guest shared her home recipe replacement for Febreeze. Spraying chemicals into the air to mask odor is not a good idea. Try this instead…

1 10 oz. spray bottle, filled with filtered water
10-12 drops of lemon, lavender, or peppermint essential oils
1/2 tsp of baking soda

Shake well and spray the smelly area. Vacuum up the light powder and the odor should come with it. But voila! No chemical residue in the air.

We then sampled some easy snacks. I made a delicious berry fruit dip that I found in Raw Foods for Busy People. There was also old-fashioned homemade popcorn, seed truffles, chocolate bark, and of course, smoothies.

Smoothies changed my life. It was because of them that I’ve been able to reduce much of the inflammation responsible for my allergies. I was getting nowhere near the amount of leafy greens my body needed to stay healthy. These same leafy greens (along with weight resistance at the gym) have kept my bones good and dense. In fact, I had my bone density tested two years ago and the results showed I had the same as that of a woman ten years younger. Hoorah! Greens are an amazing source of calcium, as well as magnesium, selenium, and Vitamin K, which help with the absorption of calcium.

At the end of the night, the ladies began to discuss possible changes within the school, particularly with regards to the current recommended safe snack list. It was so exciting to be a part of that.

I often hear it said that “feeding my kids a few Cheezits isn’t a big deal”. That would be absolutely true if the only source of toxins our children were getting were from those few Cheezits. Unfortunately, this isn’t the case.

Our children today are born already having been exposed to at least 287 chemicals while in utero. The Pottenger Cat Study indicates that we also may have passed along weakened genes to our little ones because of all the processed foods we ate as children. So already, at birth, our babies have the cards stacked against them. Then, because there is little way around it, we continue to expose them to a variety of toxins.

We can’t live in bubbles, and I don’t believe we have to. What we CAN do is try our best to make sure our kids have minimal exposure to toxins. We can eat as clean as possible- give them fruits and veggies for snacks most of the time and leave the packaged stuff for sometimes. We can use personal care products that are fragrance-free, and clean our homes with vinegar, baking soda, lemon, and Borax. We can store leftovers in glass jars instead of plastic containers. Heat up leftovers on the stove instead of in a microwave.

Baby steps. We can take baby steps.

Every step we take in the right direction counts. We just have to start.

Here is a “safe” snack list I came up with earlier this year. Click twice on the photo to see an enlarged version.

Thanks for a wonderful night, ladies!

And here are more photos from the night!

My friend, Dwayne, along with his beautiful wife, Cheryl, started making changes to their lifestyles earlier this year. Over the months, I started to notice a difference, and when Dwayne kicked my butt during our last cycling trip, I told him I had to share his story.

Dwayne is in the early part of his journey. He may not be at the “Puritan” level I am (which took me years to arrive at), but he is doing what works for him right now, and that works for me! But I’ll let him share those steps with you…

Dwayne, I think you beat me to middle-age, right?

Yes, I am the big 4-5! (Gulp)

Ah, but it’s all about how you feel, right? Some 45′s are younger than others. So tell us what inspired your lifestyle changes.

A Biggest Loser contest was the impetus for the change. The weekly weigh-ins were good for keeping me focused in the short-term, while an upcoming trip to Jamaica, the MS bike ride, and beach time are keeping me focused long-term. But I also knew I had to do something. The myriad health issues associated with weight gain were motivating as well.

Note: Dwayne, Cheryl, and I are all taking part in the upcoming Cape Cod Getaway, a cycling event that covers 150 miles in two days to raise money to research Muscular Dystrophy.

Having lost almost 40 pounds must feel great and be a motivation itself!

Very. I have essentially committed to my new size as the wardrobe is being replenished at a different size. True commitment when you’re a cheap/thrifty kinda guy! I realize that I’m risking my manhood when I say this, but I like shopping for clothes in smaller sizes.

So I know you were using a stationary bike 4-5 days a week in your home, and now you’re outside biking. So great. What other changes have you made?

While I haven’t cut out meat entirely, I did dramatically cut back my meat consumption. Almost no red meat now, though I still allow myself the occasional summer barbecue.

Instead of bagels every morning for breakfast, I’m bringing yogurt and fruit. Salads for lunch, which surprisingly, fill me up. Pretzels and baked veggie chips have replaced regular potato chips, and I’ll grab a Blow Pop when I get a sweet craving. I know these have the chemicals I should avoid, but for now, I’m focusing on the calorie intake.

So you’re more aware of what’s in your food! That’s so great. So any chance that means you’re reading labels now?

I am, but mostly my focus is still on calories and fat…though I have been well-schooled that high-fructose corn syrup is the work of El Diablo. At this point, I don’t worry about much else but I do understand that less is more in terms of ingredients.

How are you feeling these days? Do you believe you’ll maintain these changes?

I do believe I’ll be able to maintain as this has clearly become more of a lifestyle change and not a diet. I like the new look and energy level, and the increased stamina overall.

I love that, Dwayne! I really believe that dietary changes have to be about embracing life and wanting to have more energy. Diets, for the sake of dieting, rarely work long-term. Have you made any other discoveries during this time?

The big takeaway for me is that significant weight loss and health improvement can be done by a focus on better choices and a dramatic reduction in poor choices. Meat and a few beers once in a while is okay.

Any future goals for yourself?

I’m just gonna keep at this and see where I end up in terms of fitness level. I’ll definitely be a whole lot more comfortable going to the beach now. Just have to find my mankini.

When we met, Matt was nearing two years since his stroke. At 41, the idea of a stroke was the last thing on his mind. But walking to the laundromat that early March morning changed his life. Here, Matt shares his story.

Matt, how did you realize you were having a stroke?

On my way to the laundromat, I started to feel warm and the slight headache I’d awoken to was worse. My left arm started to hurt and grow progressively more numb. When I put down my laundry bag, I realized I’d somehow walked into the street. When I entered the laundromat- sweating- and gave my name, my words came out slurred, as if I’d been drinking.

Thinking I may be coming down with the flu, I boarded the train and headed to work. My arm grew progressively heavier and it was difficult to breathe. The idea of a stroke crossed my mind, but I thought, No Way. You’re only 41. There is NO way this is a stroke.

At noon, after my left leg started to numb and my face seemed crooked, a co-worker asked if something was wrong. I broke down and admitted I might be having a stroke. They immediately drove me to the hospital.

By the time we arrived (2pm?), I was having major trouble walking. I truly felt scared then because all of a sudden there were a bunch of people working on me- tubes being shoved in, clothes flying off…just like in the ER show.

Wow. That’s wild, Matt. Why were you so reluctant to believe it was a stroke?

First, I was only 41. You don’t have strokes at 41! Or at least I didn’t think so. Plus, I had never had health issues, was at a good weight, and took care of myself through yoga and running.

I never considered that my diet might be an issue, because everything else about me seemed fine. As a bachelor living in NYC, I often dined at the best restaurants. I ate lots of meat, rich dishes, bacon, butter. Good beer. My friends shared that interest so we treated ourselves often. When I cooked, I used a LOT of butter, bacon, and rendered fat for my sauces, etc.

Because there were no health issues, I never visited the doctor. My job was high-stress, but I exercised, didn’t smoke, and wasn’t overweight. I was the classic “can’t happen to me” story.

So what were you told at the hospital?

Definitely a stroke. My MRI showed two small blood clots on the brain. Cholesterol was blamed. My level wasn’t sky-high, but the neurologist said, high enough to cause a stroke.

So how did you deal afterward?

So many emotions. First, I was angry. I believed I was in good shape and taking care of myself. When I walked around Hoboken and saw so many overweight people, I resented them. Then I developed a fear of eating. What was okay to eat and what wasn’t?

I finally sought professional help, which gave me the chance to vent. By doing so, I was able to see that while I’d been good about regaining my physical health, I’d been neglecting the mental part. Some of the basic nutritional tips my therapist gave me started to make sense, and my jumbled thoughts became less jumbled.

So your healing really started with your therapist. When did you feel like yourself again?

In July, four months after the stroke, I had moments where I felt like myself. I attended my brother’s wedding. I started beginner’s yoga. In October, I began meditative yoga, and it was like a rebirth! I had never been strong at meditation, but with my brain in need of support, I practiced more. My teacher, Amy, would send me advice and tips. That made such a difference. To say I am indebted to her is an understatement.

Meditation is one of those far under-rated practices for most people. There are SO many health benefits! And it can take just minutes a day if that’s all someone has, right?

Definitely.

What is your diet looking like these days?

I’ve eliminated about 75% of processed foods and almost all dairy. When I do include dairy, like the occasional soft cheese, it’s always organic. I eat the colors of the rainbow, lots of greens…and no more BLUE Gatorade. If I don’t recognize an ingredient on a label, I know it’s not likely good for me and I pass. Instead of butter, I use soy-free Earth Balance. My breads are sprouted and my grains are brown. I rarely ever eat red meat anymore, and occasionally chicken and fish.

Just as important as my diet, though, is that I make sure to visit my doctor for checkups! I feel that if I had been doing that, my stroke could have been prevented.

Have these changes made a difference?

Absolutely! I’ve been able to get off my cholesterol meds and the antidepressant I was on for a little while. I take omega-3 and Vitamin D3 supplements. My doc was blown away by my last test results, and I’m only required for six-month visits now. My neurologist, who has high blood pressure himself, consults with me about nutrition! He is amazed by my recovery. Because brain blood clots are so serious, full recovery usually takes longer and is almost never fully expected.

In May 2012, I ran my first 5k since the stroke. I’ve since run 9 more, and hope to complete a 10k this year. In July, I beat my pre-stroke time by 40 seconds. I started to cry once I realized what I’d done.

How do you feel today, more than two years after the stroke?

I feel better than I have in my life. I have some issues with balance, my left arm isn’t as strong as the right, and I still have some neck and shoulder pain. That said, the stroke was the best thing that ever happened to me. It happened at an age where I could do something about it.

A friend of mine asked when I would return to my old eating habits. “Why would I want to?” I said. I was given this second chance, and it is my responsibility to make the most of it. A few people may think I am full of sanctimonious BS, but others have said my story has inspired them to make changes, too. Maybe this is my legacy?

So for the past year, I’ve been following that advice. I have a full life, and while I consider my time at the gym to be an investment in my health, going for only 30 minutes four times a week means I can snooze my full seven hours of sleep every night. I spend 15 minutes on weights, and another 15 with cardio equipment.

While I use free weights to mix things up, I like to go with moves and equipment that engages a number of muscles at once.

This move is one of those. I can feel this cross body pull in my legs, arms, and abdomen.

The plank is amazing for utilizing a number of muscles. Start where you are and keep working toward holding it for 90 seconds or more. If you can hold for that long, Dr. Oz says you are a rock star! I do this move at home on the days I can’t get to the gym, or when I’m feeling a little sleepy. It helps to keep me feeling energized!

The leg press is probably one of my favorite pieces of equipment, because it makes me feel like I am the Hulk. In one year, I’ve been able to increase my weight by 40 lbs. Pete suggested that I increase the weight so that I was challenged but still comfortable, and then to move the weights more slowly.

By doing this, our primary muscle groups tend to tire a bit, which means our secondary muscle groups must take over. The idea, then, is that we work out many more of our muscles by slowing down and concentrating on each move.

Then there is the cardio part. I used to spend a good 30-40 minutes on the treadmill, mostly walking on an incline. I kept it pretty steady and didn’t change any settings.

A number of studies have since proven that interval training is most effective. This means a minute or two at low to moderate intensity, alternating with another minute at high intensity.

I generally use the elliptical now because, again, it engages a number of body parts. I start off with a couple minutes on a “10″ setting (which used to be 8) and up it to “13″ for about a minute and a half. Then back down for 2 minutes, and so on, until the 15 minutes is up.

Then it’s time to leave! That’s it. I feel great and have done what I need to do to maintain a body with enough muscle mass to help me to feel energized, keep my bones strong, and keep my body tone and in shape.

NOW…

I feel it’s important to mention a few other things.

1) I don’t want any woman to read this and feel that my body is ideal and that by working out this way for a year, she will have the same. I am actually a little underweight. I’ve been this way for much of my life, despite that I eat large meals and include lots of healthy fats. This means that if famine struck, I’d be one of the first to go. Don’t envy that.

2) I have learned to love my body. There are three body types and mine is ectomorph. There have been times I’ve wished I were more mesomorph because I’d love bigger muscles. I also have spider veins on my legs and my butt jiggles more than I’d like sometime. But that is not what I focus on anymore. My body is amazing. Every day it works to keep my heart beating, blood flowing, and distribute nutrients. It allows me to move around to do the things I want and be with the people I love. Because of this body, I can live, and I make it a point to be grateful for that every day.

3) I spend less time at the gym, but my life is full of movement. I have made being active part of my lifestyle. I park in spaces far from the store, I squeeze my butt when I’m standing in line, I play games with little ones, I bike with my son, I hit the trails as often as possible. I love to learn new things and meet new people. I’m expanding my universe all the time. Doing so keeps me motivated to take care of myself and to live my life to its fullest.

4) I practice gratitude. This has probably been the one thing that’s impacted my life the most in the past few years. When we consistently focus on what’s going wrong in our lives, it’s easy to get down on ourselves. To feel beat upon by the world. That was my life at one time. Now I’ve made it a point to notice the green lights, the breeze blowing in the window on a hot day, and the way a warm cup of tea feels in my hand. I see lessons in disappointment because I know that without them, I could never grow. I’ve given up on retail therapy because material things can’t move me forward.

5) I eat to fuel my body. Yes, I may grab a handful of potato chips or a Betty Crocker brownie if I’m at a party, and I don’t stress about it. But most of my days are filled with foods that fuel my body. I see food as a life force, and everything I put into my body is either going to add life or take some of it away. I choose to add!

6) I am training harder now. In a few weeks, I’ll be cycling 150 miles in two days to raise money for MS research. My friend, Marleigh Brown, is my inspiration. I ride for her, our team captain, and for all those who can’t. Having done only 15 minutes of cardio a day means I’ve had to build up my diaphragm and leg muscle so that I can finish this ride. So while this workout has been perfect for most of the year, I now need to get in gear, in more ways than one.

Have you changed your lifestyle this past year? If so, I’d love to hear how. Feel free to comment or shoot me an email. Donna@BetterOffWell.com

Beans are a great source of protein and fiber, but like all plant foods, they also contain micro-nutrients that help to keep us healthy. Adding raw foods like greens, onions, and shredded carrots up the nutrient content and provide digestive enzymes so we don’t have to call on our own stores of them.

And tacos are fun and easy. This recipe may look complicated but it’s really not. Just throw together the seasonings for the taco seasoning and toss it on top of the beans and into the oven they go while you shred, chop, and stir. Ready in less than 30 minutes.

Look for corn shells that are gmo-free, as almost all corn in this country is genetically-modified, and that is one toxin we should try to avoid.

Feeds 3-4

Ingredients

1 onion
1 carrot
3 tbs cilantro
1 tomato
1 jalapeno pepper (optional, if you’re a wimp like me)
4 lettuce (of choice) leaves
1 cup refried beans or 1/2 cup almond butter
1/2 cup spaghetti sauce

1 can (or 1 1/2 c cooked) garbanzo beans, rinsed

Taco Seasoning for Beans

1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin seed (or powder okay)
1 tsp rosemary
1 tsp chili powder (or more if you like the fire factor)

Mix seasonings into small bowl. Place rinsed beans on a baking sheet. Sprinkle with seasoning and bake at 375 degrees for 10-12 minutes.

While beans are baking, chop and shred veggies. Mix spaghetti sauce with refried beans (or almond butter). Separate each into bowls.

When garbanzo beans are finished, add them to a bowl. Start with a layer of refried bean mixture, then garbanzo beans, then toppings. Enjoy!

Packed with protein, fiber, vitamins, and healthy fats, these bars pack a cold punch. They don’t travel well, but would do well for the kiddos as an afternoon snack or for you as breakfast. Or lunch.

Ingredients

1 1/2 cups frozen strawberries
1/2 large banana or 3 soft dates
1/2 cup pecans or almonds
2 tbs raw sunflower seeds
2 tbs sesame seeds
2 tbs flax seeds
juice from half a lemon
1/2 cup dark chocolate chips
1/4 cup chia seeds

Ingredients

Combine first seven ingredients in a food processor and grind till well blended. If still some bits and pieces, that’s okay. Add chips and pulse for about a minute. Add chia seeds and pulse one more time. Empty contents into baking dish lined with parchment paper (if you don’t use paper, it’s difficult to get the bars out after). Place into freezer for about 40 minutes. Cut into squares and place back for another hour, till solid.

I made them again today in a shallow baking pan. The upside is that they freeze faster. The downside is that they also melt faster.

So she thought.

Tatum quickly developed a love for the program and the teachers- Tracy Dorcil and Amanda Ghostlaw- who ran it. Soon she was trying black bean brownies, homemade chicken nuggets, and even sampled raw greens. Today Tatum drinks a green smoothie nearly every day. After making dinner with her family one weekend, she burst into the classroom to share of the experience with her teachers.

“My eyes welled up with tears,” said Tracy. “I was so proud of her and loved seeing how proud of herself she was.”

The Wellness Wizards program began as an initiative by Tracy and Amanda, who were disturbed by what they were seeing coming to school in lunch bags. Having begun their own health journeys a couple years prior, the teachers couldn’t wait to share what they had only recently learned themselves.

And that’s when they asked me to come on board. I met Tracy and Amanda at a BOW Ladies Night event, and was so excited by their enthusiasm. When they told me a few months later of their idea to start the Wizard program, I was doing mental cartwheels.

Really??? You’re going to do this after school? On your own time? With a grant??

I was inspired, to say the least, and so happy to sign on as a part-time speaker. During my first session, the kids learned how to have a healthier Halloween and tasted candy that did not include artificial flavors, colors, or refined sugar. Those were a big hit.

During my second visit, we made easy gift truffles and talked about family holiday recipes. We practiced mindful eating the next time, and for my last visit, we made green smoothies. It was a blast talking with this group, and each time I visited they blew me away with what they were learning.

Barely hitting the double digits in their young lives, these guys and gals had smartened up to marketing strategies targeting kids, knew how to read ingredient labels, and were setting weekly wellness goals.

“This week I went outside to play instead of staying in and playing video games,” said one little guy in a football jersey.

“I drank water instead of soda yesterday.”

“I tried a kiwi for the first time with my mom and we both liked it.”

It was hard not to well up with tears myself each time I was there. And this is why…

Our food has changed drastically in the last few decades. I ate a LOT of processed foods when I was growing up, and my health suffered- during my childhood and beyond. But the foods kids are eating today have changed even since then. There are colors in almost everything. Petroleum-based food colors that have been linked to hyperactivity in kids. There are flavors and preservatives designed by scientists in laboratories to provide a taste explosion in our mouths, keep us coming back for more, and extend shelf life. On top of that, there is sugar.

Here a sugar, there a sugar, everywhere a sugar sugar.

Really. Everywhere. And it’s almost all refined and much of it is high fructose corn syrup, which our bodies don’t really know how to process. The average American consumes about 140 lbs. of sugar each year. That’s a whole person in sugar. And it’s being linked to the rising rates of obesity, diabetes, and heart disease.

Then there are genetically-modified foods. Since these were introduced in the 1990′s, food allergies have increased by 18% in this country.

Add to that the chemicals ubiquitous in our environments today- our lawns, clothing, detergents, furniture, cleaners, air fresheners, and personal care products, and it’s easy to see why our bodies are having a hard time keeping us healthy.

So how do we deal with this? We start with baby steps. We remove a toxin today. Another tomorrow. Then again next month. We keep moving in a direction toward better health.

With our little ones, we start a vocabulary. We teach them about food- the “real” food and the “pretend” kind, and how it’s okay to have the latter once in a while, but why the focus should always be on the stuff that fuels us first.

We plant seeds. We nurture the seeds as best we can, but sometimes we never get to see them blossom. We have to hope that the planting and nurturing was enough. Thanks to Amanda and Tracy for planting some pretty strong seeds.

I look forward to helping you plant more next year.

Scenes from Graduation Night/Health Fair…

But last night I was angry. Literally shaking with fury, I whipped out this comment and hit “post”.

This is just ONE of the reasons I cannot stand Monsanto. Vernon Hugh Bowman, a 75-year old farmer from Indiana, has to pay Monsanto more than $84,000. Why? Because he replanted seeds from a soy crop that grew the year before. A practice passed on from farmer to farmer for hundreds of years!! But now farmers can’t do that, because the seeds are patented. We are patenting our food! That is wrong, wrong, wrong. Okay…done for now.

Having just finished reading yet another article about a farmer sued by this biotech bully, I had had it. So I let my fingers fly away on the keyboard.

Then there was the comment by a fellow health coach who reminded me that I needed to chill and send my love to the farmer instead. Right. Breathe. I needed to breathe. Thank goodness for my health coach peers.

Then came another comment by one of my scientist Facebook friends who, in true scientist fashion, laid down the process about how that whole court case went down.

Her comment:

First – he signed an contractual agreement not to replant when he bought the seeds, and had been doing so for years

You don’t have to be happy about it – but it’s the way the seed business works in general these days. It’s nothing unique to Monsanto – they just get the most press about it. Dupont and Syngenta are the two largest seed producers/sellers in the country and have similar business practices, though I guess that’s in part because Dupont has been busy with a lawsuits against Monsanto and vice-versa.

And she was right, too. I’ve been following this case, and it did go all the way to the Supreme Court and the Court of Appeals. Monsanto argues that the patent for the seeds means they have ownership over that seed technology, so to replant the seeds infringes upon those ownership rights.

But here’s the trouble I have with that. Not until 1985 were plants allowed to be patented. Farmers had tried to patent their hybrids earlier in the century, but Congress consistently refused. There is inherent danger in patenting plant life, and our government recognized that. To this day, Congress has steered clear of the plant patent process; rather it goes through the US Patent and Trademark Office.

Mr. Bowman is not the first or only farmer to be sued by Monsanto. And replanting with purpose is not the only grounds for a lawsuit. The biotech firm has been known to sue for infringement even when plants are spread through such a natural act as pollen drift. Because, you see, the patent not only includes the plant and its hybrids, it also includes the pollen.

So now, the practice of passing down seeds from one generation to the next, as has been done for hundreds of years, is no longer possible. From a business perspective, this makes complete sense. How else does a company make billions if it only sells its product once per farmer?

But is this ethical? Is it right that one company- or a few…there is also Syngenta, Dow, and Bayer- have ownership over our food? Where does that control stop? Does it come down to a few companies choosing what we grow?

To me, this is a slippery slope we are treading and I don’t like the direction we are slipping into.

So here are seven reasons why I believe we should be avoiding genetically modified foods at all costs.

1. Biotech bullying. As seen in Mr. Bowman’s case, and in hundreds of others, big money is beating down the small farmer.

2. More chemicals. While gm foods were to be the answer to our chemical troubles, and were supposed to eliminate the need for extra toxic herbicides, such has not been the case. Mother Nature always fights back when we try to change the natural balance of life itself. Despite farmers’ best efforts, herbicide-resistant superweeds are cropping up on genetically-modified farmlands across the country. Many of these have roots so strong that farmers have to hire migrant workers to pull the plants individually. Additionally, they are spraying crops with more toxic glyphosate in amounts that were never tested as safe, and in combination with other chemicals that have never been tested for synergistic effects. How these combinations of chemicals react within the human body is unknown.

3. And still more chemicals. Bayer, with its “Science for a Better Life” campaign, has just announced it plans to build a $400 million plant to manufacture glufosinate-ammonium herbicide, another chemical it proposes will take care of the superweed problem. Right. Because it’s been so effective so far.

4. Monsanto is smug. The CEO, Hugh Grant (no, not THAT Hugh Grant) called people who are concerned about GMO’s “elitist” and and said we “elitists” do not care about the poor populations who are guaranteed cheaper food because of genetic modifications. Okay, first…this is a guy who likely has a billion dollar contract with Monsanto in salary, stocks, and revenue, and he is calling me “elitist”. Right. Second, the reason genetically-modified food is so cheap has little to do with the technology and more to do with antiquated government subsidies that pays farmers to grow corn and soy. And where do these “cheap” crops go? Mostly into processed foods, and to feed the livestock that make up the burgers and chicken patties found at the McDonald’s on nearly every corner in our poor neighborhoods. Mr. Grant is right; those dollar burgers are feeding our people.

5. GM technology never long-term tested. While the biotech industry claims its technology is perfectly safe, and though it’s been given the green light by our government time and again, the truth is that genetically modified food has never been tested for safety in humans, nor were there any long-term studies done prior to their release. The proteins being inserted into the DNA of the plant may have been tested, but testing at a genetic level is still a highly complex and new level of science. We can’t know what the unintended consequences of genetic modifications may be. Top scientists like David Suzuki warned against the release of gm-foods until further testing was done.

In 2001, the U.N. Food and Agricultural Organization and the World Health Organization jointly sponsored a meeting to discuss the safety of gm foods. At the meeting was Dean D. Metcalfe, chief of the Laboratory of Allergic Diseases at the National Institute of Allergy & Infectious Diseases. Metcalfe explained the unknowns about allergens with regards to gm foods. He argued that although it was possible to test for known proteins, it was the unintended creation of new proteins that made it difficult to test gm foods for allergenicity.

And speaking of allergies…since the 1990′s, when genetically-modified foods were introduced into our food system, food allergies have seen an 18% increase. This according to the Centers for Disease Control, which now refers to the issue as an “epidemic”. Does this mean genetically-modified foods have caused this? NO. But it does mean there is a potential correlation and further testing should be done, but testing is near impossible because the patents on genetically-modified foods bar scientists from this kind of research.

6. We are patenting food. I said it already, but really…OWNERSHIP of food. Of plants. Of nature. When does our choice to eat the way we want, and the foods we want, end? Well, right now that choice is already limited because in this country, we are not made aware of which foods contain genetically-modified ingredients. Your best bet is to avoid corn and soy because almost all corn and soy is gm. Sugar beets, canola, and cotton are high on that list, too (think cottonseed oil). Here is a guide to help you stay informed.

7. Our seed choice is shrinking. Why did Mr. Bowman purchase genetically-modified soy if he was hoping to replant like generations before him? Well, at least part of the reason could be that there are so few other choices for farmers right now. 90% of the soy grown in this country is gm. And biotech companies are not stopping there. They continue to buy up seed companies across the country- mind you, world. You are likely familiar with this story, too. The fewer the companies, the higher the prices. If you would like to purchase seeds from companies that have taken the non-gmo pledge, find them here.

I could go on. When it comes to this issue, I do get angry. But anger is not healthy nor effective, so I am channeling that anger into passion and change. You don’t have to agree with everything I write about this topic, but we need to become informed. Debate is good, and when it comes to our food, we need to have this debate. Lord knows it’s not happening in the mainstream media, so if you wish to leave your comments here, please do.

Peace.

Tomato paste is loaded with antioxidants, which help to zap the bully molecules, aka free radicals, in our bodies. It’s best to look for a quality paste with no added sugars, and if you can find one in a can with no BPA lining, way better.

If you are a foodie rock star and make your own, my hat is off to you.

Black beans are loaded with magnesium, a super busy mineral in our bodies, involved in more than 300 cellular functions. It helps to maintain muscle, nerve, and heart rhythm functions. It regulates blood sugar, helps keep cholesterol in check, and synthesizes protein. Other rich food sources include dark, leafy greens, almonds, and wheat germ.

I served these burgers up with a side of the Happy Herbivore’s onion rings. Those were a big hit with my son, though next time I want to add more seasoning. I couldn’t find her recipe online, so here is one from The Snarky Chickpea, that looks very similar.

Burger Ingredients

1 can black beans (rinsed) or 1 1/2 cups cooked
1/2 c (gluten-free) bread crumbs
1/4 c (gluten-free) flour
1 can tomato paste
1 tsp garlic powder
1 tsp onion powder
3 scallions, chopped fine

Directions

Smash beans with a masher in bowl, then add all other ingredients and mix. Don’t be afraid to get your hands dirty and squish away. Form into patties of preferred size and cook in skillet till browned on both sides. Serve on greens or favorite whole wheat roll with greens, avocado, and tomato.

What the heck are groats? There are a variety of groat grains, but in this muesli they are oat groats. Just out of Mother Nature’s husk package. They are what we know as oats, before they go through the process of becoming oats. Steel-cut oats are the next best thing. They haven’t been rolled or heated, only cut to speed up cooking time. Because of the minimal processing involved, both groats and steel-cut oats are loaded with nutrients that often get lost in the processing required to make rolled or instant oats.

You can find them at health food stores, Whole Foods, or even at Amazon.

I am trying to incorporate more raw foods into my diet because I know doing so provides relief to my digestive system. Raw foods contain their own natural enzymes, so my body doesn’t have to work so hard, and can expend energy on other, more important business, like…giving me Jillian Michaels biceps! (yeah…not happening…)

In order to eat any type of grain in the raw, it has to be soaked (also called fermented or sprouted). Doing so makes the nutrients in the grain bio-available for our bodies and is more in line with how we historically ate grains.

So I did a groat soak for five hours in warm water, then allowed them to sit in a strainer over a bowl, at room temperature, for the next 12 hours (which included overnight). I ran water over them a couple times in that period, which is important to keep them clean and to prevent molding.

Soaking grains is still fairly new to me, but the more I read about its benefits, the more inclined I am to want to do it. The practice just requires a little planning, so I will work my way into it. Baby steps, right?

When I make this again, I will take photos of the process, because I know you are sitting on the edge of your seat trying to picture what soaking oats look like. It’s exciting.

So here is the recipe, but you don’t need to follow to the t. Use the amount of milk and fixins’ that please your palate. In the words of Randy Jackson…don’t be afraid to make it your own, Dawg!

Ingredients

2 c oat (or buckwheat) groats, soaked and rinsed
1 1/2 c (or more, as desired) almond milk
1/2 c coconut flakes
2/3 c raisins
1/4 chopped almonds
2 tbs pumpkin seeds
2 tbs sunflower seeds
1 tbs pure local honey
1 tsp cinnamon
1 tsp pure vanilla

Add ingredients to the groats, and enjoy!