What Are GMO Foods?

One of the most highly debated issues in the food industry is whether GMO foods are safe. So the first question we need to answer is what are GMO foods? According to the Non GMO Project, a GMO, also known as a genetically modified organism, is "a plant, animal, microorganism or other organism whose genetic makeup has been modified in a laboratory using genetic engineering or transgenic technology." Essentially, this means scientists are creating combinations of plant, animal, bacterial, and virus genes that are not natural.

While, proponents of GMOs will argue that farmers have been using crossbreeding methods for generations, genetic engineering is something completely different. Genetic engineering allows the transfer of genetic materials to other unrelated organisms, creating "frankenfoods" that are not natural. For example, scientists might transfer fish genes to a tomato to make it grow better. Or they might add pesticide genes to produce to ensure they are able to withstand those pesticides and grow. 

GMO foods were first used in 1992 after the Supreme Court approved the patenting of genetically engineered organisms and the FDA granted a path for GMO foods to be sold to the public. The first GMO food to be approved was the flavor savor tomato, which was soon followed by soy, corn, potatoes, and cotton. As soon as these crops entered the market, there has been constant worry that the public are guinea pigs to a food experiment where we don't know what the harms will be decades into the future. 

Food scientists and companies that produce GMO foods argue that science has been used for centuries to improve the growing of foods and to ensure crops' desirable traits survive. However, per our assertion above about the difference between crossbreeding and genetic engineering, this is not exactly a strong argument. They also argue that GMO foods are needed  to feed a growing world population, so this is something that must considered in the food debate. 

However, one thing that is not up for debate is that you don't have to eat GMOs if you don't want to. By buying local from small farmers and organic farms, you can avoid eating genetically modified produce. Have a conversation with your local farmers to ensure the integrity of what you're eating. You should also read labels. While companies are not required to say when they use GMOs in their foods, the ones that don't are usually quick to point it out on their labels. 

Food Trends for 2018

With 2018 in full swing, it’s time to take a look at the food trends that are expected to take hold this year. Trends in the food industry come and go, with some of them sticking around for quite some time. How will this year’s trends last? Only time will tell. Here are some of the food trends expected to take hold in 2018 according to health and nutrition articles.

Diets Based on Plants

One of the biggest food trends you should expect to see in 2018 is that of the plant-based diet. In 2017 there was a 6 percent increase in veganism, which shows that plant-based diets are still gaining traction not only in the United States but also across the globe. There will be a selection of plant-based products showing up on the shelves this year.

Flavors from Flowers

Floral flavors will also likely be a big hit this year. There’s no reason that you should only enjoy the scent of flowers when they are in your garden or in a vase on your table. So, where will this trend appear? You will likely find floral flavored teas and alcoholic drinks coming to a store and restaurant near you in 2018.

Mobile Protein

Mobile protein will take hold of the market in 2018. What do we mean by mobile protein? Think portable protein. These new items will be competition for protein bars. Consumers want more flavor and items that have more wholesome ingredients.

Exotic Flavors

Exotic flavors took over the market in 2017. Look for more of the same in 2018 as more and more flavors from foreign countries hit restaurants in the United States. We are specifically talking about food from Middle Eastern countries. Look for new spices, jams, and other ingredients to take hold in 2018.

4 Reasons to Eat Organic

What was once a highly common buzzword has become a necessity as more and more consumers choose organic foods over conventional foods. You read about organic food in health magazines, on the news, in food stores – practically everywhere you turn. Opting for organic food is a beneficial choice for both personal and environmental reasons. Here are just four of the many reasons why you should eat organic.

·        Avoid Chemicals and Toxins: Commercially grown food contains a whirl of active chemicals that are toxic. Animals and plants are treated with pesticides, herbicides, fertilizers, growth hormones, and antibiotics. When you consume animal and plant products, you are taking in these chemicals as well. Organic farming prohibits the use of pesticides and fertilizers and antibiotics and growth hormones in animals. When you consume organic food, you don’t take in any chemicals or toxins. Organic food helps cleanse your body of toxic residues.

·        Take inMore Nutrients: Because soil and crops are not treated with manufactured chemicals, organic foods tend to be richer in nutrients and antioxidants. Organic food provides significantly greater levels of vitamin C and E, iron, magnesium, and phosphorus. Organic food is also lower in heavy metals and has fewer pesticide residues.

·        Support the Environment: Modern agricultural practices are destructive to the environment since they use various chemicals, pesticides, and fertilizers. These chemicals, pesticides, and fertilizes not only destroy farmland but also poison our water supplies. Under organic standards, the use of toxic chemicals is prohibited.

·        Enjoy Better Taste: Many find that organic food tastes better. This is because it reflects the soil in which it was grown. The soil is nourished and well-maintained so it produces healthy and strong plants. Organic produce is fresher since it doesn’t contain preservatives. It also stores better and has a longer shelf life than conventional produce.