Archive for the 'GMO' Category

Is it REALLY Organic?

Monday, October 15th, 2012

Full List of Non-Organic Ingredients Allowed in Organic Food

* List provided by Electronic Code of Federal Regulations – May 22, 2012

Non-Organic Agriculture Products Allowed:

* Casings, from processed intestines.
* Celery powder.
* Chia ( Salvia hispanica L. ).
* Colors derived from agricultural products.
* Annatto extract color—water and oil soluble.
* Beet juice extract color
* Beta-carotene extract color, derived from carrots
* Black currant juice color
* Black/Purple carrot juice color
* Blueberry juice color
* Carrot juice color
* Cherry juice color
* Chokeberry—Aronia juice color
* Elderberry juice color
* Grape juice color
* Grape skin extract color
* Paprika color —dried, and oil extracted.
* Pumpkin juice color
* Purple potato juice
* Red cabbage extract color
* Red radish extract color
* Saffron extract color
* Turmeric extract color
* Dillweed oil
* Fish oil —stabilized with organic ingredients or only with ingredients on the National List
* Fortified cooking wines.
* Marsala.
* Sherry.
* Fructooligosaccharides
* Galangal, frozen.
* Gelatin
* Gums—water extracted only (Arabic; Guar; Locust bean; and Carob bean).
* Hops ( Humulus luplus ).
* Inulin-oligofructose enriched
* Kelp—for use only as a thickener and dietary supplement.
* Konjac flour
* Lecithin—de-oiled.
* Lemongrass—frozen.
* Orange pulp, dried.
* Orange shellac-unbleached
* Pectin (high-methoxy).
* Peppers (Chipotle chile).
* Seaweed, Pacific kombu.
* Starches.
* Cornstarch (native).
* Rice starch, unmodified —for use in organic handling until June 21, 2009.
* Sweet potato starch—for bean thread production only.
* Tragacanth gum
* Turkish bay leaves.
* Wakame seaweed ( Undaria pinnatifida ).
* Whey protein concentrate

Non-Synthetic Allowed:

* Acids (Alginic; Citric—produced by microbial fermentation of carbohydrate substances; and Lactic).
* Agar-agar.
* Animal enzymes—(Rennet—animals derived; Catalase—bovine liver; Animal lipase; Pancreatin; Pepsin; and Trypsin).
* Bentonite.
* Calcium carbonate.
* Calcium chloride.
* Calcium sulfate—mined.
* Carrageenan.
* Dairy cultures.
* Diatomaceous earth—food filtering aid only.
* Egg white lysozyme
* Enzymes—must be derived from edible, nontoxic plants, nonpathogenic fungi, or nonpathogenic bacteria.
* Flavors, nonsynthetic sources only and must not be produced using synthetic solvents and carrier systems or any artificial preservative.
* Gellan gum —high-acyl form only.
* Glucono delta-lactone—production by the oxidation of D-glucose with bromine water is prohibited.
* Kaolin.
* L-Malic acid
* Magnesium sulfate, nonsynthetic sources only.
* Microorganisms—any food grade bacteria, fungi, and other microorganism.
* Nitrogen—oil-free grades.
* Oxygen—oil-free grades.
* Perlite—for use only as a filter aid in food processing.
* Potassium chloride.
* Potassium iodide.
* Sodium bicarbonate.
* Sodium carbonate.
* Tartaric acid—made from grape wine.
* Waxes—nonsynthetic (Carnauba wax; and Wood resin).
* Yeast—nonsynthetic, growth on petrochemical substrate and sulfite waste liquor is prohibited (Autolysate; Bakers; Brewers; Nutritional; and Smoked—nonsynthetic smoke flavoring process must be documented)

Synthetics Allowed:

* Acidified sodium chlorite—Secondary direct antimicrobial food treatment and indirect food contact surface sanitizing. Acidified with citric acid only.
* Activated charcoal —only from vegetative sources; for use only as a filtering aid.
* Alginates.
* Ammonium bicarbonate—for use only as a leavening agent.
* Ammonium carbonate—for use only as a leavening agent.
* Ascorbic acid.
* Calcium citrate.
* Calcium hydroxide.
* Calcium phosphates (monobasic, dibasic, and tribasic).
* Carbon dioxide.
* Cellulose—for use in regenerative casings, as an anti-caking agent (non-chlorine bleached) and filtering aid.
* Chlorine materials—disinfecting and sanitizing food contact surfaces, Except, That, residual chlorine levels in the water shall not exceed the maximum residual disinfectant limit under the Safe Drinking Water Act (Calcium hypochlorite; Chlorine dioxide; and Sodium hypochlorite).
* Cyclohexylamine —for use only as a boiler water additive for packaging sterilization.
* Diethylaminoethanol —for use only as a boiler water additive for packaging sterilization.
* Ethylene—allowed for postharvest ripening of tropical fruit and degreening of citrus.
* Ferrous sulfate—for iron enrichment or fortification of foods when required by regulation or recommended (independent organization).
* Glycerides (mono and di)—for use only in drum drying of food.
* Glycerin—produced by hydrolysis of fats and oils.
* Hydrogen peroxide.
* Magnesium carbonate—for use only in agricultural products labeled “made with organic (specified ingredients or food group(s)),” prohibited in agricultural products labeled “organic”.
* Magnesium chloride—derived from sea water.
* Magnesium stearate—for use only in agricultural products labeled “made with organic (specified ingredients or food group(s)),” prohibited in agricultural products labeled “organic”.
* Nutrient vitamins and minerals, in accordance with 21 CFR 104.20, Nutritional Quality Guidelines For Foods.
* Octadecylamine —for use only as a boiler water additive for packaging sterilization.
* Ozone.
* Pectin (low-methoxy).
* Peracetic acid/Peroxyacetic acid —for use in wash and/or rinse water according to FDA limitations. For use as a sanitizer on food contact surfaces.
* Phosphoric acid—cleaning of food-contact surfaces and equipment only.
* Potassium acid tartrate.
* Potassium carbonate.
* Potassium citrate.
* Potassium hydroxide—prohibited for use in lye peeling of fruits and vegetables except when used for peeling peaches during the Individually Quick Frozen (IQF) production process.
* Potassium iodide—for use only in agricultural products labeled “made with organic (specified ingredients or food group(s)),” prohibited in agricultural products labeled “organic”.
* Potassium phosphate—for use only in agricultural products labeled “made with organic (specific ingredients or food group(s)),” prohibited in agricultural products labeled “organic”.
* Silicon dioxide.
* Sodium acid pyrophosphate —for use only as a leavening agent.
* Sodium citrate.
* Sodium hydroxide—prohibited for use in lye peeling of fruits and vegetables.
* Sodium phosphates—for use only in dairy foods.
* Sulfur dioxide—for use only in wine labeled “made with organic grapes,” Provided, That, total sulfite concentration does not exceed 100 ppm.
* Tartaric acid—made from malic acid.
* Tetrasodium pyrophosphate (CAS # 7722–88–5)—for use only in meat analog products.
* Tocopherols—derived from vegetable oil when rosemary extracts are not a suitable alternative.
* Xanthan gum

GMO Ticking Time Bomb

Friday, October 5th, 2012

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GMO Interview

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What is GMO

Monday, October 1st, 2012

GMO Facts

Thursday, December 15th, 2011

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)

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How YOU become a pesticide factory

Thursday, December 15th, 2011

Jeffrey Smith reveals how genetically engineered crops result in gene transfers into the bacteria in the human gut. It means that after eating GMOs, we may have genetically modified proteins inside our own bodies. Even worse, when BT (genetically engineered) corn is consumed, the gene that produces the BT toxin may transfer into the bacteria living in your intestines, turning you into a HUMAN PESTICIDE FACTORY.

The name sounds innocent enough, but these mild-sounding words are used by the food industry as an umbrella term for some pretty horrible stuff, including certain ingredients that come from (more…)

Even animals know better

Thursday, December 15th, 2011

Jeffrey Smith relates a story about how farmers test whether their farm animals will eat GMOs. Most farm animals naturally avoid genetically engineered feed if given a choice!

Poison on Your Platter

Friday, November 4th, 2011