October 22, 2014

“Organic” Baby Food May Soon Contain Who-Knows-What

pin it button “Organic” Baby Food May Soon Contain Who Knows What

synthetic baby food 300x212 “Organic” Baby Food May Soon Contain Who Knows What

by Alliance for Natural Health

The National Organic Standards Board (NOSB) is even considering allowing genetically engineered vaccines for organic livestock. Action Alert!

The NOSB—a division of the USDA—is responsible for regulating all organic crops and determining what can be called “Certified Organic.” The board is meeting next week, and on the agenda will be whether to allow eight synthetic substances in organic baby food, primarily in organic infant formula.

The substances in question—ascorbyl palmitate, synthetic beta-carotene, a proprietary form of lutein, synthetic lycopene, synthetic l-carnitine, synthetic l-methionine, synthetic taurine, and nucleotides—all have organic alternatives, are not nutritionally necessary as additives, and might be difficult for the infant’s body to process.

In particular, ascorbyl palmitate (AP) and synthetic beta carotene are used as preservatives in infant formula to prevent them from oxidizing and becoming rancid. However,organic standards state that synthetic ingredients cannot qualify as organic if their primary purpose is as a preservative. The International Formula Council, which is trying to get them included, is hoping to sneak around the restriction by never using the word “preservative” in its justification, instead calling them “antioxidants” and saying they “prevent rancidity.” AP has no nutritional value; its sole purpose is to extend shelf life. This is the very definition of a preservative—and the opposite of an organic product. More to the point, organic alternatives exist for AP (such as rosemary extract and tocopherols) and also for synthetic beta carotene.

The NOSB background materials say “it remains inconclusive whether or not the body actually utilizes ascorbic acid that is metabolized from ascorbic palmitate,” which makes AP particularly unsuitable for infants.

A synthetic substance is never supposed to be in organic food unless (a) it is essential and (b) there is no organic alternative. None of the above substances qualify for either of the two requirements. Manufacture of this particular brand of lutein is a proprietary secret, so even the NOSB does not know if it is synthetic or not. They are thus hardly able to certify that the product is harmless!

This, however, may not mean much to the NOSB. As we reported last year, the NOSB approved synthetic ARA and DHA, both of which were genetically engineered and used toxic extraction methods.

At this board meeting, the NOSB will also discuss the use of GMO vaccines in livestock. For Certified Organic foods, GMO vaccines cannot be used unless they are specifically added to the approved list (and none has been added to date). However, there have been reports of organic farmers using them anyway, and the National Organic Program has so far been unwilling to enforce the law against them. The NOSB should demand compliance from the NOP, and ask them to review all information on vaccines to determine which are organic and which are prohibited because they are genetically engineered.

Why is the NOSB allowing such dilution of the organic standards? The New York Timesreports that more than 250 nonorganic substances have been added to the list of allowed substances in organic foods, up from 77 in 2002. Some of these substances are dubious, to say the least: besides the aforementioned GMO DHA, carrageenan—a frequently seen additive in organic foods—has no nutritional value and is only used as a thickening agent; it was approved as a food additive in 1995 based on a deficient technical review by scientists who had corporate ties.

The US Department of Agriculture, which took over organic standards in order to control them, is in actuality no fan of organic agriculture. But the department is very responsive to big food companies. And as we noted last month, the vast majority of organic brands are actually owned by Big Food companies, with only a limited number of independent organic brands still around. Some of these major corporations have seats on the NOSB—and they, of course, are the biggest advocates for allowing synthetics.

Take a look, for example, at General Mills. Last year, a General Mills exec was sitting on the NOSB when the inclusion of DHA was being decided. The company that manufactures DHA sometimes uses technology licensed from General Mills to make it. Coincidence? Of course not. Big Food has an interest in promoting genetic engineering and nanotechnology, since they have invested so much of their R&D budget into them.

Three seats on the board are designated for consumer advocates, but they have never been filled from traditional advocacy groups, instead going to corporate executives. SometimesBig Food execs are shoehorned into seats on the NOSB: an executive from Driscolls, the huge California berry producer, was given a seat that was supposed to be filled by someone who “owns or operates an organic farming operation.” She resigned after a major public outcry, but later rejoined board in a different capacity.

Action Alert! Please write to the National Organic Standards Board. Ask them to prohibit the use of synthetic substances in organic baby food—especially synthetic substances that are used as preservatives and have no nutritional value. Also ask the NOSB to strongly recommend that the National Organics Program exercise its oversight and prohibit GMO vaccines from being used on organic livestock.

Take Action “Organic” Baby Food May Soon Contain Who Knows What

Read the full article and comment here: http://www.anh-usa.org/organic-baby-food/

Baby designed by God
by Dr. Amanda Hess & Dr. Jeremy Hess

baby designed by god cover “Organic” Baby Food May Soon Contain Who Knows What

FREE Shipping Available!

More Info


0 commentsback to post

Other articlesgo to homepage

Repairing your Microbiome: Making Kefir at Home

Repairing your Microbiome: Making Kefir at Home

Pin It

Cultured dairy is a traditional food in many cultures. When refrigeration isn’t available fresh milk can only keep for a couple of days before it spontaneously cultures, as in sour or clabbered milk. Adding a starter culture – be it from a previous batch or other source – has long been the method of creating consistent flavors and textures in ones cultured milk.

Milk kefir is one of these cultures. Thought to originate in the Caucuses Mountains, this culture is added to fresh milk and allowed to culture for 12-24 hours, sometimes even longer, and results in a tangy, flavorful milk with the consistency of a pourable yogurt.

Milk kefir has many health benefits, and can be made at home.

How to Make a Gluten Free Cheesecake

How to Make a Gluten Free Cheesecake

Pin It

Cheesecakes are a classic dessert, with many different flavor variations and types. For those on a gluten free diet, finding a 100% gluten free cheesecake recipe that doesn’t skimp on flavor or texture, and still blows you away, can be a bit of a challenge. Many popular cheesecakes like the New York style use a bit of flour in the filling, and the classic graham crust is hard to replace. Even though gluten free grahams are available to purchase, they are loaded with highly processed ingredients and are better off not being touched. Meanwhile, the alternative, making them yourself, is extremely time consuming.

There is however, a very easy solution: make a shortbread crust and nix the gluten flours. Shortbread crusts are light, buttery, very quick and easy to make, and compliment any flavor of cheesecake. Here’s how you make one.

Simple Fermented Carrot Sticks and the Two Types of Fermented Vegetables

Simple Fermented Carrot Sticks and the Two Types of Fermented Vegetables

Pin It

Most of us are familiar with sauerkraut, kimchi, and cucumber pickles as forms of fermented vegetables. Or we are, at the very least familiar with the store-bought vinegar-brined modern day versions of what once were lactic acid fermented vegetables.

But you can ferment just about any vegetable, turning it into a lively probiotic-rich snack, condiment, or enzymatic addition to your meals. Here is a simple recipe you can make at home for fermented carrot sticks.

How to Use Raw Honey in Place of Sugar in Baking

How to Use Raw Honey in Place of Sugar in Baking

Pin It

Raw honey is one of the healthiest sweeteners readily available for use in baking. Honey is a much better choice than processed sugar. Granulated sugar made from cane sugar is actually a natural product. However, most types of granulated sugars in the market go through a refining process which strips out most of the natural nutrients.

In addition, granulated sugar from sugar beets is more than likely from a GMO source. If you do use granulated sugar in your recipes, make sure it is organic cane sugar as close to its original source as possible, which is usually very dark and dry.

You’re better off using raw honey, which is a whole food that in its natural state needs no further refining. And its healthier too! The information here will show you how to replace sugar in your baked goods with raw honey.

How to Make Your Own Sauerkraut

How to Make Your Own Sauerkraut

Pin It

There are many ways to preserve food these days. Freezing is popular for its convenience. Canning is gaining resurgence, and rightfully so, for its place in a local and sustainable food economy. Drying fruits and vegetables continues to be a simple way to put food up, especially in hotter, drier climates.

And then there is lactic acid fermentation, also known as lacto-fermentation. If you’ve ever had unpasteurized sauerkraut or true sour pickles, then you’ve eaten fermented vegetables. These are hard to come by, though, in their true raw form so it is helpful if you know how to make them at home.

This article will show just how easy it is make your own raw sauerkraut at home with only 2 ingredients.

read more


Get the news right in your inbox!