GMO Rice

In my distant past, I may have posted once or twice about GMO foods.  I really try to avoid them.   There is no research that says they are different under the microscope or to the naked eye. 

It’s the concept to why they are modified. The excuse is a moving target sometimes.  At first it was to ward off pests, by the plant producing it’s own defenses.  The Monarch Butterfly would thank them but it can’t where Bt corn is grown.  

Then it was to reduce the competition from weeds and the extra time it takes Mega farms to cultivate fields.  Now we spray a protein binding general herbicide.  The protein can be animal or vegetable and changes under the right conditions  (digestion possibly).

But what… we use the same herbicide to dry grains to quicken the time between harvest and sale!

Let’s forget they interbreed with ‘normal’ varieties altering them to carry the modified genetic materials.  Don’t worry the production is reduced in the real world.  So why do we do this…..?

I digress.  According to Center for Food Safety, 92% of US corn has genetically-engineered origin, 94% soybeans and cotton are as well.  Cottonseed oil is a cheap oil used in mass produced food. Transgenic wheat is a mystery.  It doesn’t exist but traces are found in our food. Rice is 60 to 70% modified in our foods.  Most of these many represent the grains as mixed as an ingredient not always whole grain.

I actually look at boxes.   Most people want to tell you what’s in there stuff.  The largest food corporations in the US fought mandatory labelling.  Imagine finding it your Coke is GMO! (High fructose corn syrup, yep)

But here’s where I started off.  My Fancy Uncle Ben’s Rice …. GMO.  Regular Uncle Ben’s rice is not!  You can’t just assume everything is the same.  Those tiny words at the bottom of the side, watching below nutritional data, ingredients, is partially produced with genetic engineering 

Most famous post ever is here about GMO potato chips 

Genetically Engineered Chips?! –

Organic Grains Growing Presence

For those who like to know what’s in their food,  here’s something that should be good news!   Also explains what is necessary to be certified organic

Pear Berry Smoothie

After a short break, the smoothies return.  Going back to good old blueberry and Almond milk.  Lighter tasting, a little thinner texture here.  Plenty of banana flavor but it was a very ripe banana included here.  As usual, blend greens and the almond milk into a perfectly smooth green liquid.  Then add the fruit to that mixture.  Less coarse and seems to produce Luther colored smoothies!
The mad scientist list:
One Frozen Banana

One Pear (quartered and cored)

One cup of Mixed Berries

Two handfuls of mixed Greens

One and a half cups Almond Milk

Two Tablespoons Flaxseed Powder

Blueberry Lemon Smoothie -Day 4

Day four of the smoothie craze!  We are expanding boundaries and moving into lemon land.  This is a return to green stuff as well.  Green tea, spinach and kale being the green part.  I’m hoping to cover the taste well.

The Mad Scientist list of ingredients:

Two Lemons (slightly bigger than a kiwi in size)

One cup Red Grapes

Eight large Strawberries

One cup Blueberries

One cup frozen Mixed Berries

Two tablespoons Flaxseed Powder

Two handfuls of Spinach/Kale mix

20 ounces (700ml) Green Tea

The lemons were peeled with some white fiber left on.  Strawberries quartered with crowns removed.  The mixed berries were blueberries, blackberries, raspberries, and strawberries.  You may wish to slice grapes to make them blend better.  The smoothie looks a little uneven, not particularly smooth.  Either over blend, or cut up fruit more for smoother apparence. The total volume here was about 40 ounces (1.2 L). So adjust accordingly.