We don't know how bad these things really are, but
it's good to realize that it's not too hard to minimize our intake, merely by
doing what this list is all about - eat (only) fresh food.
----- Original Message -----
Sent: Thursday, March 20, 2008 8:36
PM
Subject: [Livingontheland] Genetically
Modified Ingredients Overview
Genetically Modified Ingredients Overview http://www.seedsofdeception.com/Public/BuyingNon-GMO/index.cfm
Here
is a summary of what crops, foods and food ingredients have been genetically
modified as of July, 2007:
Currently Commercialized GM Crops in the
U.S.: (Number in parentheses represents the estimated percent that is
genetically modified.)
Soy (89%) Cotton (83%) Canola
(75%) Corn (61%) Hawaiian papaya (more than 50%) Alfalfa, zucchini
and yellow squash (small amount) Tobacco (Quest® brand)
Other
Sources of GMOs:
* Dairy products from cows injected
with rbGH. * Food additives, enzymes, flavorings, and
processing agents, including the sweetener aspartame (NutraSweet®) and rennet
used to make hard cheeses * Meat, eggs, and dairy
products from animals that have eaten GM feed * Honey
and bee pollen that may have GM sources of pollen *
Contamination or pollination caused by GM seeds or pollen
Some of the
Ingredients That May Be Genetically Modified:
Vegetable oil, vegetable
fat and margarines (made with soy, corn, cottonseed, and/or
canola)
Ingredients derived from soybeans: Soy flour, soy protein, soy
isolates, soy isoflavones, soy lecithin, vegetable proteins, textured
vegetable protein (TVP), tofu, tamari, tempeh, and soy protein
supplements.
Ingredients derived from corn: Corn flour, corn gluten,
corn masa, corn starch, corn syrup, cornmeal, and High-Fructose Corn Syrup
(HFCS).
Some Food Additives May Also Be Derived From GM
Sources:
The list may change as we encounter new information: ascorbic
acid/ascorbate (Vitamin C), cellulose, citric acid, cobalamin (vitamin B12),
cyclodextrin, cystein, dextrin, dextrose, diacetyl, fructose (especially
crystalline fructose), glucose, glutamate, glutamic acid, gluten, glycerides
(mono- and diglycerides), glycerol, glycerol, glycerine, glycine,
hemicellulose, , hydrogenated starch hydrolates, hydrolyzed vegetable protein
or starch, inositol, invert sugar or inverse syrup, (also may be listed as
inversol or colorose), lactic acid, lactoflavin, lecithin, leucine, lysine,
maltose, maltitol, maltodextrin, mannitol, methylcellulose, milo starch,
modified food starch, monooleate, mono- and diglycerides, monosodium glutamate
(MSG), oleic acid, phenylalanine, phytic acid, riboflavin (Vitamin B2)
sorbitol, stearic acid, threonine, tocopherol (Vitamin E), trehalose, xanthan
gum, and zein.
Some of the Foods That May Contain GM
Ingredients:
Infant formula Salad
dressing Bread Cereal Hamburgers and
hotdogs Margarine Mayonnaise Crackers Cookies Chocolate Candy Fried
food Chips Veggie burgers Meat substitutes Ice cream Frozen
yogurt Tofu Tamari Soy sauce Soy cheese Tomato sauce Protein
powder Baking powder (sometimes contains corn
starch) Powdered/Confectioner's sugar (often contains corn
starch) Confectioner's glaze Alcohol Vanilla Powdered
sugar Peanut butter Enriched flour Vanilla extract (sometimes
contains corn syrup) Pasta Malt White vinegar
Non-Food Items
That May Contain GM
Ingredients:
Cosmetics Soaps Detergents Shampoo Bubble
bath
Sources for "Genetically Modified Ingredients
Overview:
Natural Agricultural Statistics Service (NASS), Agricultural
Statistics Board, US Department of Agriculture: Acreage. Available at: http://www.thecampaign.org/Acre-06-30-2006.pdf
(2006)
Cornell Cooperative Extension, GEO-PIE (Genetically Engineered
Organisms Public Issues Education) Project. http://www.geo-pie.cornell.edu/crops/ingredients.html
Ruth
Winter , A Consumer's Dictionary of Food Additives: Descriptions in plain
English of more than 12,000 ingredients both harmful and desirable found in
foods, 6th ed. (New York: Three Rivers Press, 2004).
Robert S. Igoe ,
The Dictionary of Food Ingredients, 2nd ed. (New York: Van Nostrand Reinhold,
1989).
Research Triangle Institute, "Economic Characterization of the
Dietary Supplement Industry" March 1999. Available at: http://www.cfsan.fda.gov/~acrobat/ds-econ.pdf
Codex
General Standard for Food Additives (GSFA) Online Database of the World Health
Organization(WHO) Food and Agriculture Organization(FAO) of the United Nations
and the reports of the Joint FAO/WHO Expert Committee on Food Additives
(JECFA). Available at: http://www.codexalimentarius.net/gsfaonline/additives/index.html
The
University of Maryland Medical Center database of supplements by name: http://www.umm.edu/altmed/ConsLookups/Supplements.html
Archives
of the Agricultural Research Service of the USDA: http://www.ars.usda.gov/is/AR/archive/
Reports
of the European Commission Scientific Committee for Food: http://ec.europa.eu/food/fs/sc/scf/reports_en.html
U.S.
National Institute of Health (NIH) PubMed Central (PMC): http://www.pubmedcentral.nih.gov/
Also
consulted the following industry sites:
http://www.corn.org/web/bioprod.htm http://www.confectionerynews.com/news/ng.asp?n=70687-danisco-xylitol-sugar http://www.grainprocessing.com/food/malinfo.html http://www.cargillfoods.com/pdfs/sweeteners.pdf/ca198.pdf
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genetically modified foods.
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