The Dangers of GMO Foods: “Genetic Roulette”

Please view the documentary below about the health and environmental dangers posed by the Genetically-Modified Organisms (GMOs) that have been unleashed into our food supply. The film is available for FREE online until 9-22-12 (likely there will be a fee after that)!! It’s definitely worth the time to watch it….and FORWARD it!!!

Evidence is mounting that GMOs cause gastrointestinal damage (leaky gut) leading to FOOD ALLERGIES and a host of other health problems (e.g., excema, asthma, allergies, autoimmune diseases, food intolerances, birth defects, infertility). According to experts in this film, there are even implications for those suffering with Autism Spectrum Disorders. Some of the most common genetically-modified foods include: corn, soy, sugar beets, canola and cottonseed oil, aspartame (artificial sweetener), growth hormones in milk, papaya, and zucchini squash.

(If the video posted below doesn’t work, please click here to view this documentary.)

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Genetically-Modified Cows Producing Low-Lactose Milk! What’s next?!

I literally cannot believe what I just read in an article posted on OrganicAuthority.com (see below)! Yikes! I think it’s time to go crawl under a rock now. Anyone care to join me?!

I try not to post too many “dooms day” articles…but this is the reality we live in, and things are getting pretty darn creepy out there! If we don’t stick up for natural foods, it seems it won’t be long before there aren’t any left!! Seriously, if you cannot digest lactose… then just don’t ingest it! It seems a lot simpler and more logical than this Frankenstein nonsense of “made-to-order” animals! It’s such a shame that the genius of these genetic modification scientists is not put to better use. Thoughts, anyone???

Oh, and here’s the article that got me so fired up today…

“Scientists at the Inner Mongolia Agricultural University of Life Sciences, Biological Manufacturing Key Laboratory in north China say that they have successfully bred the world’s first genetically modified calf able to produce low-lactose milk within two years.

Named “Lakes,” the calf was born on April 24th after the research team used extracted fetus fibroblasts taken from a Holstein cow who was 45 days pregnant. The team then genetically engineered the fetus by transplanting a lactose dissolution enzyme into the cell of the unborn calf. The fetus was then transplanted into the womb of a cow in July where it completed a successful 9-month gestation period. Two other fetuses in the experiment died. The enzyme, which can dissolve lactose….” (Click here to read entire article on OrganicAuthority.com)

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Farm Tour – Chisholm Family Farm (Elmwood, NE)

The hubby and I LOVE touring local farms, and there are SO many great ones in the Omaha, NE area!!! Last weekend we visited Chisholm Family Farm in Elmwood, NE (about 40 minutes from Omaha). Special thanks to Laura (and her daughter) for hosting us for the afternoon!! We had a blast visiting, petting and feeding the animals and also enjoyed a tour of the RAW MILK facilities and store! I highly encourage my readers and clients to buy from local farmers AND to visit local farms to see where healthy food comes from!

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OAT FLOUR PANCAKES (Gluten-Free/Dairy-Free)

CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!

Not to toot my own horn…but these are AWESOME!! You won’t even miss the butter, either!

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

Makes about 15 pancakes.

INGREDIENTS:
2 1/2 cups gluten-free oats (or 2 3/4 cups gluten-free oat flour)
1 TBSP baking powder (look for brand that’s gluten-free and aluminum-free)
1 tsp sea salt
14-oz. water
2 eggs
1/4 cup grapeseed oil (If you can have dairy, feel free to use softened butter here instead.)
1/4 cup honey

*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of every ingredient used in our recipes.

DIRECTIONS:

Preheat non-stick griddle to 375 degrees.

Grind oats into a flour if using whole oats (we throw ours in our blender). Mix all dry ingredients together in a medium mixing bowl – a whisk works great for this…really breaks up the clumps. Mix wet ingredients together in a separate bowl.

Stir wet ingredients into dry ingredients until just combined – it’s okay if the batter is a bit lumpy. Don’t over-mix or pancakes will be tough.

Test that skillet is fully preheated by sprinkling some water on it – the droplets should “dance” and sizzle.

Using a 1/3 cup measuring cup, scoop batter onto the skillet. Pancakes are ready to flip when the edges are slightly dry and the top is covered in bubbles (peak underneath to make sure the bottom is golden brown before flipping).

Flip pancakes and cook until underside is golden brown – do NOT flip more than once or flatten the cakes with your spatula. These pancakes rip easily. To keep them from tearing, be sure to slip your spatula under them in one smooth, really quick motion …and you may wish to wipe your spatula clean between batches, as well. Serve immediately or store in fridge/freezer for reheating.

I enjoy these plain (I’ve never really enjoyed syrup) – these really are sweet enough to hold their own 😉  Obviously, if you’re not “dairy-free,” feel free to spread butter all over them – I’m sure that’d be delicious! Otherwise, top with pure maple syrup or raw honey!

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