GMO "CHICKEN" COMING TO ROOST!-LEGAL CHALLENGE AGAINST THE PERPETRATORS

Genetically modified food is so common in the US, it does not make news any more with many Americans, resigned to their helplessness as the State is refusing to check the spread of these potentially harmful versions of many staple foods. Obviously the regulatory authorities are either afraid of the financial muscle of giant GMO companies which are dominating the landscape in that country or the dangerous nexus between politicians and these monopolists, paralyzing the entire food safety monitoring system of the country. It is shocking that more than 80% of foods in the American market contain varying levels of GMO foods without the citizen ever knowing about it because of the non-transparent labeling policy. It is in this context that the accidental contamination of natural wheat fields in some farms in the US with GM wheat came as a shock to many GMO sensitive consumers and traditional wheat farmers. It befitting that the affected farmers have gone for legal action against those responsible  for it demanding financial compensation. Here is a take on this new development with far reaching implications.  

Two wheat farms in Eastern Washington filed a lawsuit Thursday against agricultural giant Monsanto, claiming their business has been damaged by the discovery of genetically modified wheat in Oregon. The suit, filed in U.S. District Court in Spokane, seeks class-action status and damages to be determined by the court. Separately, the Center for Food Safety filed a lawsuit in the same court Thursday also seeking class-action status for Northwest wheat farmers. Its fellow plaintiffs are Clarmar Farms and wheat farmer Tom Stahl, both of Douglas County The actions come after the U.S. Department of Agriculture (USDA) said last week that a farmer in Oregon found genetically modified wheat in his field almost a decade after Monsanto stopped testing that type of wheat. The two Washington farms in the first suit — Wahl Ranch in Adams County and Dreger Enterprises in Lincoln County — grow soft white wheat, the variety prevalent in the Northwest and the type grown by the Oregon farmer who found a genetically modified strain in his field. As a result of the discovery, Japan stopped its customary order of soft white wheat last week. "We've seen a drop in future and current cash prices on wheat already, and at least one shipment of wheat turned away or refused. We think this is actual damage," said Kim Stephens, a partner at Tousley Brain Stephens in Seattle, one of two firms representing the farms. The other is the Hausfeld, a Washington, D.C., firm. Monsanto Chief Litigation Counsel Kyle McClain said in an emailed statement that there is "scant basis for a lawsuit."

Of course the GMO lobby will protest with all its power that they are not responsible for the accidental contamination and condemn the class action suit with contempt! The consequences of the discovery of GM wheat among natural wheat plants will definitely affect American wheat exports in a very significant way. While almost the whole world is shunning GMO products, America is stubbornly clinging to GMO products which are being showed through the throat of millions of consumers who have no choice but to continue with their lives like a conditioned flock of sheep! It is still not clear as to how the American government certifies GM products as safe and natural when tons of scientific data say otherwise! It is time that the rest of the world massively boycott American agricultural products to send the message that GM foods are not acceptable unless independent confirmation about their safety is established. 

V.H.POTTY
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THE DAY OF RECKONING FOR GM CROPS-REACHING THE DEAD END?

GM foods are facing enormous consumer resistance due to the "trust deficit" that exists to day between the GM food producers and the consumer, mainly because of the "opaque" manner in which the former work. While the safety of GM foods has not yet been established beyond a shadow of doubt, its potential environmental hazard is yet to be realized widely. It is another matter that 80% of the processed foods consumed in the US contain one or more of GM food ingredients, without the consumer ever knowing about it! The emerging consumer awareness about the uncertainties inherent in GM foods is putting pressure on the industry to declare the presence of GM ingredients in packed foods as a part of the label. Though the GM food lobby is powerful enough to deflect criticisms, the recent report that even they are rattled by the emergence of weedicide resistant weeds which seem to have adversely affected the crop yields. Here is a take on this new development with far reaching implications.

"This is a complex problem," said weed scientist David Shaw in remarks to a national "summit" of weed experts in Washington to come up with a plan to battle weeds that have developed resistance to herbicides. Weed resistance has spread to more than 12 million U.S. acres and primarily afflicts key agricultural areas in the U.S. Southeast and the corn and soybean growing areas of the Midwest. Many of the worst weeds, some of which grow more than six feet and can sharply reduce crop yields, have become resistant to the popular glyphosate-based weed-killer Roundup, as well as other common herbicides. Monsanto Co's Roundup worked well for many years. It became prevalent with the commercialization of "Roundup Ready" crops Monsanto developed to tolerate the weedkiller, making it easy for farmers to treat their fields. But now super weeds have developed a resistance to Roundup, and farmers are scrambling to figure out how to combat their weeds. "We don't have that next technology. We have to get back to the fundamentals," said Shaw, who chairs a task force that is working with the U.S. Department of Agriculture on how to tackle weed resistance problems. Several farmers spoke out about their struggles at the summit, as did experts from the USDA and crop consultants. "This is our number one issue," said Arkansas crop consultant Chuck Farr. "It is a challenge every day, every field." Harold Coble, an agromist and weed scientist with the USDA, called the problem of weed resistance a "game changer" and said farmers must become more versatile. Too many have simply been relying on the chemicals for too long, he said.

Whether the above development will restrain further growth of the GM food industry is some thing to be watched in future. Already the cost of GM seeds and the high cost of cultivation of such crops are impediments for the growth of the industry. Promised yield increase using GM seeds is not happening in many places where cultivation of GM crops has been popular for some time. If the GM technology innovators are not able to find a solution to this emerging dangers, there is every likelihood of farmers reverting to conventional agricultural practices which may sound the death knell for the GM crops industry.  

V.H.POTTY
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http://foodtechupdates.blogspot.com

SAFETY OF SOY UNDER THE SCANNER-NEED FOR CAUTION

Soybean if often trumpeted as the ultimate health food at least by the US Soybean industry during the last few years. There was a time when Peanuts were damned because of the lower quality of protein contained in them due to less than optimum levels of Lysine amino acid and since Soy is rich in Lysine its proteins always enjoyed a higher PER status. It is a fact of history that the powerful Soy lobby tried its best to "kill" de-oiled peanut meal taking the name of Afflatoxin though the latter survived this assault, still providing support to the feed industry in India and in some other countries. Same is true regarding Soy oil, an inferior cooking oil which tried to outsell others like Palm oil, Coconut oil, Peanut oil and Rapeseed oil through negative tactics which of course did not succeed. If American consumers were carried away by the high pitch promotion of Soybean in their country, they are going to pay for it, if the recent report regarding the safety of this legume crop is to be believed.

"Within the last 30 years, soy products have gained ultimate health food status. Promoted as being heart healthy, and a good source of protein, tofu, soy milk, and all varieties of soy-based meat and dairy replacements became the mainstays of most vegetarian and vegan diets, as well as being accepted among many omnivores. In Asian cultures, where soy is a traditional part of the diet, it is only consumed in small quantities, but for some reason, that didn't translate to the American consumer. We began eating soy without the knowledge that soy was never meant to be consumed in such great quantities, and even less in its unfermented state. For a while now, studies have shown that soy contains lots of phytoestrogens, making heavy soy consumption potentially very harmful for both men and women. Beyond the high levels of estrogen, the famous proteins in unfermented soy products, like tofu, soy milk, and most others, are actually quite difficult for our bodies to digest. Not only that, but unfermented soy contains phtyic acids that block our bodies' absorbption of lots of minerals, like calcium. Fermented soy, like tempeh and miso, are much easier for the body to take in and contain less phytic acid".

What lessons one must learn from this episode is very clear and that is, one should not be carried away by any super claims by the industry unless they are scientifically validated. It is a truth that best food is always a blend of diverse natural products and depending on one particular food is invariably fraught with danger and health risks. The principle of mutual supplementation through a blend of foods is the rock foundation of good nutrition and sound health, free from diseases and metabolic deficiencies. Just because a particular food is rich in one or two nutrients, it does not mean that it can be consumed ad libitum. A blend of peanut and soybean is more balanced because the contents of Lysine and Methionine, both essential amino acids, in the blend are more beneficial than either of them.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

A MAYONNAISSE WITH HIGH VEGAN CREDENTIALS

Mayonnaise is not a popular item in the Indian cuisine but with increasing stress on consumption of vegetable salads for good health, it has made its presence in the market, though to a limited extent. A standard recipe of Mayonnaise must have egg and edible oil though new versions are available without egg solids for the benefit of strict vegans. Those who are allergic to soy cannot consume these alternative options. Similarly except for olive oil many oils used may not be heart healthy. The latest Mayonnaise preparations developed for such people are based on coconut oil, almond milk, starch and apple cider. Here is a take on it.

"Nearly every health magazine on the stands contains something about coconut these days. Coconut products have long been a staple in Vegan and Vegetarian diets. Fresh coconut milk can be used as a cow's milk replacement. Green coconut water can be consumed as an isotonic beverage. The latest darling of the health food world is coconut oil. Prized for it's medium chain triglycerides (MCT's) and their antiviral and antimicrobial properties. Coconut oil is rich in Lauric acid (as is the meat and milk of the coconut) which studies show have immune system enhancing effects".

Though the above piece looks like a "promo" for coconuts which some consider as "smelly" and unhealthy, selecting right ingredients can give a product with bland flavor. As for health implications, coconut oil and palm kernel oil are the only two oils, considered most nutritious to day because of their ability to avoid getting deposited like other triglyceride oils in the arteries and cause atherosclerosis.

V.H.POTTY

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CHICKEN "MEAT" FROM SOYBEAN-WHO IS THE "TARGET" CONSUMER?

Advent of extrusion cooking technology enabled food scientists to develop meat substitutes in granule and chunk forms which resembled meat to a great extent. In India 75% of the population is vegetarian by habit, various faiths and beliefs or economic compulsions though some do consume animal foods occasionally. The development of meat analogs is supposed to be targeted at these irregular consumers and those meat eaters who can extend the meat component in the food preparations for economic reasons. The dry products from defatted soybean flour manufactured in single screw or twin screw extruders are still popular in India. How ever Chicken meat substitute developed recently in the US is yet to make its debut in India.

'This particular soy substitute is different because we are working with a higher moisture content, which is up to 75%," Hsieh said in the release. "The high moisture content is what gives the soy a very similar texture to chicken--in addition to the appearance." We have a few questions: If this product ever comes to market (Hsieh is currently refining it and doing taste tests), to whom will it appeal? Carnivores who are looking, for health reasons, for a palatable meat substitute that tastes like the real thing? Would vegetarians be interested in this at all? Will chicken noodle soup ever be the same?"

The same question regarding the target consumer is relevant for this product also. Vegetarians are unlikely to go any where near such a product that reminds them of Chicken for which they have aversion. Ultimately such products may become popular with health conscious consumers as they are rich in proteins of good quality. In a country like India such products may have better chance of success if branded differently without alluding to meat. A cheese substitute or a paneer substitute has a better chance of success than meat substitutes in the country.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com