What the Heck is a GMO?

What the Heck is a GMO?


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http://FitKim.com Have you heard of GMOs but are not sure what they’re all about? Watch this video to learn what they are and how they impact your health!
The Unhealthy Truth by Robyn O’Brien http://RobynOBrien.com
HUGE list of GMO Foods (run!): http://shiftfrequency.com/comprehensive-list-of-gmo-products/
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Nationally renowned nutrition and fitness expert Kimberly Olson, CNC, CPT is the creator of FitKim, a nutrition and fitness blog that teaches people how easy it is to be healthy. She has completed her Master’s Degree in Holistic Nutrition, become a Certified Nutritional Consultant & ACE Personal Trainer, and travels nationally public speaking. She has been consulting clients for over ten years, and has developed a passion for combining nutrition and fitness.
Kimberly is the author of The FitKim Lifestyle: Food & Fitness to Get YOU Fit!, a complete guide to teach readers everything they need to know to live healthier, become more active and learn how to finally lose those stubborn pounds. She has been featured on Fox San Antonio, CBS Minnesota, ABC West Michigan, Yahoo!, YouTube, Houston Woman Magazine, O’Fallon Nutrition Radio and has reached Expert Author status on Ezine Articles.
She is currently working on two PhDs in Natural Health and Holistic Nutrition, as well as her next book, Cooking with FitKim. Kimberly resides in Austin, Texas with her husband, Scott, who is her official taste-tester. He continues to give her five stars for her recipes. She can be contacted at Kim@FitKim.com for freelance and consulting inquiries.
GMOs, or “genetically modified organisms,” are plants or animals created through the gene splicing techniques of biotechnology (also called genetic engineering, or GE). This experimental technology merges DNA from different species, creating unstable combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional crossbreeding.
For consumers, it can be difficult to stay up-to-date on food ingredients that are at-risk of being genetically modified, as the list of at-risk agricultural ingredients is frequently changing. As part of the Non-GMO Project’s commitment to informed consumer choice, we work diligently to maintain an accurate list of risk ingredients.
Agricultural products are segmented into two groups: (1) those that are high-risk of being GMO because they are currently in commercial production, and (2) those that have a monitored risk because suspected or known incidents of contamination have occurred and/or the crops have genetically modified relatives in commercial production with which cross-pollination (and consequently contamination) is possible. For more information on the Non-GMO Project’s testing and verification of risk ingredients and processed foods, please see the Non-GMO Project Standard.
High-Risk Crops (in commercial production; ingredients derived from these must be tested every time prior to use in Non-GMO Project Verified products (as of December 2011):
• Alfalfa (first planting 2011)
• Canola (approx. 90% of U.S. crop)
• Corn (approx. 88% of U.S. crop in 2011)
• Cotton (approx. 90% of U.S. crop in 2011)
• Papaya (most of Hawaiian crop; approximately 988 acres)
• Soy (approx. 94% of U.S. crop in 2011)
• Sugar Beets (approx. 95% of U.S. crop in 2010)
• Zucchini and Yellow Summer Squash (approx. 25,000 acres)
ALSO high-risk: animal products (milk, meat, eggs, honey, etc.) because of contamination in feed.

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