There was recently a big uproar about the FDA’s decision to approve genetically modified salmon for human consumption without the need to do any chemical testing on the salmon first.

FDA won’t allow food to be labeled free of genetic modification: report

By Raw Story‘Extra labeling only confuses the consumer,’ biotech spokesman says

That the Food and Drug Administration is opposed to labeling foods that are genetically modified is no surprise anymore, but a report in theWashington Post indicates the FDA won’t even allow food producers to label their foods as being free of genetic modification.

In reporting that the FDA will likely not require the labeling of genetically modified salmon if it approves the food product for consumption, thePost‘s Lyndsey Layton notes that the federal agency “won’t let conventional food makers trumpet the fact that their products don’t contain genetically modified ingredients.”

The agency warned the dairy industry in 1994 that it could not use “Hormone Free” labeling on milk from cows that are not given engineered hormones, because all milk contains some hormones.

It has sent a flurry of enforcement letters to food makers, including B&G Foods, which was told it could not use the phrase “GMO-free” on its Polaner All Fruit strawberry spread label because GMO refers to genetically modified organisms and strawberries are produce, not organisms.

Read Entire Article

Intel Hub – The FDA is actively working with corporations such as Monsanto to essentially poison the food supply. The FDA is crawling with former Monsanto execs, the same company that brought us the infamous agent orange toxin and who controls the vast majority of the American food supply. We live in a country where our government BANS companies from labeling their products GMO free!

Bloomberg just ran an article that shows that consumer concern over the safety of genetically modified food is not unfounded.

According to the article scientist found that genetically modified corn, which was altered to cause the corn to produce an insecticide, is polluting the waters and streams near the corn fields were it is grown. Bloomberg reports that 85% of the corn grown in the U.S is genetically modified and the insecticides have been found in the waters up to 6 months after the corn was harvested meaning that the toxins produced by the corn enters the environment and stays there.

Apparently, while the scientists are concerned about the impact the toxins produced by the corn will have on the environment there is no concern over the health and safety of humans consuming the toxins either through direct consumption or as it comes up the food chain after the toxic corn is feed to livestock.

Toxin From Biotech Corn Detected in U.S. Streams, Study Finds

ept. 28 (Bloomberg) — An insecticide produced by genetically modified corn was found in streams in the U.S. Midwest, according to research by the Cary Institute of Ecosystem Studies.Samples at 217 stream sites in Indiana found the protein Cry1Ab, the toxin expressed by so-called Bt corn, in water at about a quarter of the locations, the Millbrook, New York-based institute said on its website, citing a study published this week in Proceedings of the National Academy of Sciences.

The insecticide enters waterways through runoff and when corn stalks, leaves and plant parts are washed into stream channels, …

…

These corn byproducts may alter the health of freshwater bodies, the institute said, adding that ultimately streams that originate in the Corn Belt drain into the Mississippi River and the Great Lakes.

Corn is made to produce the Cry1Ab protein, which is toxic to the European corn borer, by adding a gene from the soil bacterium Bacillus thuringiensis, or Bt….

The study was conducted six months after the corn harvest, indicating that the insecticide can persist in the environment…

…

More than 85 percent of U.S. corn in 2009 was genetically modified to repel pests, resist herbicide exposure or both…

Read the original story.

Grist Magazine gives us more information on the new report which you probably won’t find being discussed from any Corporate news sites.

Field of Screams — Transgenic crops’ built-in pesticide found to be contaminating waterways

One of the main arguments offered in support of the wide use of genetically engineered crops is that they reduce overall pesticide use. This is particularly the case with Monsanto’s “Bt” line of corn, soy, and cotton seeds, which are able to produce their own pesticide, a “natural” toxin from genes of the bacteria Bacillus thuringiensis. Ironically, commercial pesticide derived from Bt also happens to be one of the only chemical pesticides approved for use in organic agriculture, because it’s produced through a biological process.Biotechnology companies thus consider Bt seeds some of their most “eco-friendly” products. In theory, farmers don’t have to spray pesticide as much or as often on these crops, and therefore pesticide runoff into waterways is much less of a concern. Well, after years of denial, Monsanto finally admitted recently that superbugs, or pests that have evolved to be able to eat the Bt crops, are a real and growing concern…

…

The fun part? No one has any idea yet of the effects of long-term, low-dose exposure to Bt on fish and wildlife. Perhaps it’s high time somebody did a study on that since, as the researchers dryly observed, the presence of Bt toxin “may be a more common occurrence in watersheds draining maize-growing regions than previously recognized.” Apparently.

So. Not only do genetically engineered crops have worse yields than conventionally bred crops, cost more, lead to pesticide resistance, contaminate other plants with their transgenes, possibly cause allergies and even organ damage, but now we also learn that the plants themselves are possibly poisonous to the environment.

These kinds of genetically engineered seeds keep being touted as the only way we’re going to feed the world. Isn’t it about time we started investing in less toxic alternatives?

Read Entire Aticle

Moreover, while the scientists who performed this research seem “shocked” to have found the toxins in the water and persisting in the environment for months I some times wonder what decision making process these scientists and the FDA uses to come to decisions. For example a study published in FEMS Microbiology Ecology clearly showed that the insecticides penetrated the soil through the root system and persisted in the environment. Common sense would tell you once it enters the soil of course the runoff from rain will carry it into lakes and streams.

FEMS Microbiology Ecology

Abstract

The insecticidal toxin encoded by the cry1Ab gene from Bacillus thuringiensis was released in root exudates from transgenic Bt corn during 40 days of growth in soil amended to 0, 3, 6, 9, or 12% (v/v) with montmorillonite or kaolinite in a plant growth room and from plants grown to maturity in the field. The presence of the toxin in rhizosphere soil was determined by immunological and larvicidal assays. No toxin was detected in any soils from isogenic non-Bt corn or without plants. Persistence of the toxin was apparently the result of its binding on surface-active particles in the soils, which reduced the biodegradation of the toxin. The release of the toxin could enhance the control of insect pests or constitute a hazard to nontarget organisms, including the microbiota of soil, and increase the selection of toxin-resistant target insects.

Saxena, D. and Stotzky, G. (2000), Insecticidal toxin from Bacillus thuringiensis is released from roots of transgenic Bt corn in vitro and in situ. FEMS Microbiology Ecology, 33: 35–39. doi: 10.1111/j.1574-6941.2000.tb00724.x Volume 33, Issue 1,pages 35–39, July 2000

Read Entire Study

All247News has printed a piece warning of the dangers of Montosa’s GMO corn.

GMO Corn May Turn Your Tummy Into a Poison Production Factory

August 22nd, 2010.
Michael Danielson

The biotechnology industries are quite proud of their pest-resistant, genetically modified (GMO) corn and other crops. When you hear the term ‘pest-resistant’, you might not think, at first, of what that truly means — that the modified plants are creating their own pesticide inside their cells. In short, the plants kill the bugs that eat them, so the bugs learn not to eat them. Of course, that means that humans who consume the pest-resistant GMO corn are consuming pesticide with every bite, but it’s pesticide from inside the corn, so you can’t wash it off. Biotech companies claim that the toxin that their GMO plants create isn’t dangerous to humans, but many studies show otherwise.

Mice fed the toxin suddenly became allergic to many compounds that previously didn’t bother them. Farm workers have had reactions to the genetically modified toxin, and the Federal Court of Canada has recognized that “People with compromised immune systems or pre-existing allergies may be particularly susceptible to the effects of [this toxin].”

When the same toxin that GMO plants create within their cells was sprayed over areas of Washington State, six people went to the emergency room and hundreds more reported flu-like or allergy-like symptoms — all provably related to the spray. Then ponder the fact that, inside the plant, the toxin is more than three thousand times as concentrated as it is in the natural commercial sprays, and you can start to grasp the danger.

That’s not even half of the danger associated with the pest-resistant corn, however. The toxin is consumed when the corn is eaten, but it’s also present in the pollen, which can be inhaled by anyone working near the corn field. One Filipino village was mysteriously stricken with a disease in which the entire village suffered headaches, vomiting, chest and stomach pain, fever, and more — for exactly the duration of time that a nearby GMO corn field was blooming. The sickness recurred every year that the same variety of corn was planted in that field, and vanished when the corn was replaced with a different breed. When the same breed of corn was planted near four other villages in the area, the same symptoms swept the villages, again only during pollination season.

Whole Foods dumps Silk Soy.

Silk, started by one of Boulder, Colorado’s natural products titans, Steve Demos, and now owned and controlled by mega-corp Dean Foods, was just dealt what must come as a pretty big blow–they’ve been cleaved from their strongest customer base–the conscious consumers who built Silk, back when it was owned by Mr. Demos, into a major player and first real alternative to milk.

For more, click here or here or here or here. Or here.

Excerpt via Planet Green:

The Cornucopia Institute claimed victory against the largest soymilk producer in the country this week, after a landmark deal with Whole Foods:

“Saying that its relationship with Dean Foods had ‘chilled,’ Whole Foods indicated it was bringing in a new branded organic soymilk partner, Earth Balance…’Dean Foods has been roundly criticized for taking the organic out of Silk, and now the marketplace and consumers are passing their judgment,’ said Mark Kastel, Cornucopia’s senior farm policy analyst. ‘They took what once was a pioneering 100% organic brand, before they acquired the company in 2003, and cheapened the product at the expense of American farmers and consumers. Now they are paying a price for their naked profiteering,’ Kastel added.”

In addition, Whole Foods wants Earth Balance’s soymilk products to be made strictly from soybeans grown in the U.S. That stipulation likely comes as a direct response to Silk’s initial shift–even before it gave up on organic–away from domestic soybeans when it started sourcing (organic, at first) from China. …for the rest, click here.

Excerpt via elephriend Alica Wallace of Boulder Daily Camera:

Move comes in wake of WhiteWave shifting Silk away from certified organic soybeansFourteen years ago, a burgeoning Boulder company — WhiteWave Inc. — was responsible for launching Silk soymilk, a brand that is now the category leader.

So when Whole Foods Market wanted to boost its organic soymilk options a year after Dean Foods’ WhiteWave Foods shifted most of its Silk products away from certified organic soybeans, the Austin, Texas, grocer turned to a burgeoning Boulder County firm — one stocked with former White Wave employees.

Whole Foods this week announced an agreement with Longmont-based Earth Balance under which the natural foods division of New Jersey-based spreads company Smart Balance Inc. would launch its line of organic soymilks at Whole Foods stores nationwide…for the rest, click here.

I’ll leave you with a remarkable, though tangential factoid:

“The NY Times reports that Silk spent $29.1 million on advertising in major media last year.”

Key Update: via the good folks at at Silk Soy:

[Dear Waylon]

Just wanted to chime in quickly regarding your [article]. We appreciate your level of objectivity, and the fact that you allowed us to answer your questions in the video. However some of the other articles you link to are a bit misleading, and the headline is inaccurate.

Silk actually hasn’t been kicked out of Whole Foods. They have limited our distribution in a few regions, but there are still a large number of stores carrying our Organic and Natural products.

[editor's note: this represents a hugely important point--one that contradicts all the other articles I'd read, some of which are linked/referenced below.]

And while we are now offering the Natural soymilk options, we’re still the leading organic provider out there. Just to add a little context, we sell three times as much organic soymilk than all of our competitors combined. Which means we support more organic soybean acres than anyone else in the U.S. as well.

[editor's note: For now: getting even partially booted out of Whole Foods will change that balance significantly--an article I read estimated that a Silk Soy rival, Earth Balance, will nearly double in revenues overnight.]

[editor's note: love it. So no Silk beans from South America, China?]

After a few of the stories you link to hit, we offered up some additional facts via our blog, which you can see here and here…

…We appreciate your willingness to hear and feature our side of the story, journalists like you keep companies like us honest. Hopefully we can continue to work together and keep the dialogue going.

Every bean we source, organic and natural, is done so domestically. We do not source any beans (or other ingredients) from China. Soon, you’ll be able to see where those beans come from down to the county, as we’re poised to launch a new online tracking tool to add more transparency to our sourcing operations.

JB
WhiteWave Foods

~

Whole Foods cuts Dean Foods’ “natural” Silk Soy milk–instead goes with organic brands.

~

Last year, Silk Soy–while continuing to offer a somewhat higher-priced organic option–pushed the majority of its soy milk to “natural” (the beans still weren’t genetically modified [GMO], which is great).

It was a blow to the green movement–and one that changed Silk, overnight, from the world’s largest organic brand into, well, not.

Recently, I interviewed my friends at the Dean Foods-owned White Wave/Silk Soy about their decision to go “natural.” To their credit, they were open about the up- and downsides.

http://www.huffingtonpost.com/waylon-lewis/whole-foods-dumps-silk-so_b_739278.html?ir=Food

The Washington Post

By Lyndsey Layton

September 18, 2010

www.washingtonpost.com

As the Food and Drug Administration considers whether to approve genetically modified salmon, one thing seems certain: Shoppers staring at fillets in the seafood department will find it tough to pick out the conventional fish from the one created with genes from another species.

Despite a growing public demand for more information about how food is produced, that won’t happen with the salmon because of idiosyncracies embedded in federal regulations.

The FDA says it cannot require a label on the genetically modified food once it determines that the altered fish is not “materially” different from other salmon – something agency scientists have said is true.

Perhaps more surprising, conventional food makers say the FDA has made it difficult for them to boast that their products do not contain genetically modified ingredients.

The labeling question has emerged as the FDA determines whether to approve the fish, an Atlantic salmon known as AquAdvantage that grows twice as fast as its natural counterpart. The decision carries great weight because, while genetically modified agriculture has been permitted for years and engineered crops are widely used in processed foods, this would be the first modified animal allowed for human consumption in the United States.The AquAdvantage salmon has been given a gene from the ocean pout, an eel-like fish, and a growth hormone from a Chinook salmon.

‘The public wants to know’

Consumer advocates say they worry about labeling for genetically engineered beef, pork and other fish, which are lining up behind the salmon for federal approval.

“The public wants to know and the public has a right to know,” said Marion Nestle, a professor in the Nutrition, Food Studies and Public Health Department at New York University. “I think the agency has discretion, but it’s under enormous political pressure to approve [the salmon] without labeling.”

The debate will be taken up this week, with an advisory committee meeting Sunday and Monday on whether to allow the modified fish, and a separate panel meeting Tuesday on whether the fish should be labeled. The panels will offer recommendations to the FDA commissioner, who will decide both matters.

The biotechnology industry is opposed to mandatory labeling, saying it will only bewilder a public that is not well informed about genetic engineering.

“Extra labeling only confuses the consumer,” said David Edwards, director of animal biotechnology at the Biotechnology Industry Organization. “It differentiates products that are not different. As we stick more labels on products that don’t really tell us anything more, it makes it harder for consumers to make their choices.”

The FDA defends its approach, saying it is simply following the law, which prohibits misleading labels on food. And the fact that a food, in this case salmon, is produced through a different process, is not sufficient to require a label.

The controversy comes at a time when Americans seem to want to know more about their food – where it is grown, how it is produced and what it contains. Books criticizing industrial agriculture have become bestsellers, farmers markets are expanding and organic food is among the fastest-growing segments of the food industry.

The FDA itself is part of a new effort to improve nutrition information on processed foods.

In the European Union and Japan, it is nearly impossible to find genetically modified foods, largely because laws require labeling, said William K. Hallman, director of the Food Policy Institute at Rutgers University. “No one wants to carry products with such a label,” he said. “The food companies figure that consumers won’t buy it.”

There is nothing to stop salmon producers or food makers in the United States from voluntarily labeling their products as genetically engineered – except a fear of rejection in the marketplace, Hallman said. “I don’t know of a single company that does that,” he said.

The FDA maintains it can only require labeling if a genetically engineered food is somehow different from the conventional version – if it has an unusual texture, taste, nutritional component or allergen, for example.

Although some consumer advocates maintain there are important differences, the agency’s scientists have already said they see no “biologically relevant” variations between the AquAdvantage salmon and traditional salmon.

Consumers could be certain of getting the non-modified version if they bought salmon labeled as “wild,” but most salmon consumed in this country is farmed.

Ever since the FDA approved the first genetically altered material for use in food in 1992, when Monsanto developed a synthetic hormone injected into cows to increase milk production, the agency has held that it cannot require food producers to label products as genetically engineered.

In the intervening years, the use of genetically engineered crops has skyrocketed; 93 percent of this year’s soybean crop is genetically engineered, according to the U.S. Agriculture Department.

Byproducts of those crops – soy lecithin, for example – are found in thousands of processed foods from chocolate bars to breakfast cereal; none is labeled as containing genetically modified ingredients.

No ‘Hormone Free’ either

The labeling matter is further complicated because the FDA has maintained a tough stance for food makers who don’t use genetically engineered ingredients and want to promote their products as an alternative. The agency allows manufacturers to label their products as not genetically engineered as long as those labels are accurate and do not imply that the products are therefore more healthful.

The agency warned the dairy industry in 1994 that it could not use “Hormone Free” labeling on milk from cows that are not given engineered hormones, because all milk contains some hormones.

It has sent a flurry of enforcement letters to food makers, including B&G Foods, which was told it could not use the phrase “GMO-free” on its Polaner All Fruit strawberry spread label because GMO refers to genetically modified organisms and strawberries are produce, not organisms.

It told the maker of Spectrum Canola Oil that it could not use a label that included a red circle with a line through it and the words “GMO,” saying the symbol suggested that there was something wrong with genetically engineered food.

“This to me raises questions about whose interest the FDA is protecting,” said Rep. Dennis J. Kucinich (D-Ohio), who has introduced legislation that would require labeling for genetically engineered food. “They are clearly protecting industry and not the public.”

One state with a sizable salmon fishing industry – Alaska – passed a law in 2005 that requires labeling of any genetically engineered fish sold there.

“One side of the argument says let’s give consumers sovereignty over their food choices,” Hallman said. “The other says we’ve done the science on this and it’s no different, so if we put a label on it, we’re implying it’s somehow risky and that’s like government imposed false advertising.”

http://www.washingtonpost.com/wp-dyn/content/article/2010/09/18/AR2010091803520.html?referrer=emailarticle

	This table is for reference only and gives a general idea as to the high fluoride content in some foods and beverages.

	BEVERAGES:
	Juices

	6.8mg/l Gerber’s White Grape Juice #3 0.98 – 1.20mg/l Minute Maid OJ #6,#7 3.0mg/l Gerber’s Graduate Berry Juice #6 0.78mg/l Dole Pineapple #7 >0.6mg/l Prune Juice #13 >0.6mg/l Cranberry Juice #13 >0.6mg/l Pear Juice #13 >0.6mg/l Red Grape Juice #13 >0.6mg/l Cherry Juice #13 >0.6mg/l Apple Grape Juice #13 >0.6mg/l Apple Juice #13

	Soft Drinks

	0.82 -0.98mg/l Coca Cola Classic #6,#7 1.12mg/l Diet Coke #8 0.29mg/l Snapple #7 0.73mg/l Sprite #8 0.85mg/l Hawaiian Punch #8 0.45mg/l Hansen’s Soda #7 0.37mg/l Capri Sun #7 0.79mg/l Publix Orange Juice #8 0.44mg/l Gatorix Punch Concent. #8 0.56mg/l Lipton Ice Tea #8

Tea see also: Green Tea Article (L=Leafs, P=Prepared) UK TEAS

Iced Tea

180.16mg/kg Coarse Tea(L) #19 72.62-89.02mg/kg Green Tea(L) #19 71.11mg/kg Refined Green Tea(L) #19 30-340 mg/kg Black Tea(16 samples) #20 4.57mg/l Tea (P) #17 1.01-5.20mg/l De-caffeinated Teas(P) #21 2.58-3.69mg/l Milk Tea(fr.Brick Tea) #23 77mg/kg Pu’er Brick Tea (L) #24 441mg/kg Bianxiao Brick Tea(L) #24 6.0-6.9mg/kg Herbal Teas (L) #20 7.8mg per cup 1 Cup Black Tea (P) #16 15.6mg/L “Wisdom of the Ancients” Instant Green Tea (P) #37 2.95mg/L Dr. Oetker Black Tea (P) #38 3.99mg/L Apicha Black Tea (P) #38

	Fruit & Vegetables

	0.3 – 13mg/kg Potatoes #12 22mg/kg Potato Waste #30 0.2 – 70.0 mg/kg Spinach #12 14.0mg/kg Rice #12 14.0mg/kg Peas #12 8.2mg/kg Yams #4 2.10mg/kg Corn #4 17.7mg/kg Beets #4 0.205mg 1 Cup Cooked Kale #16 0.180mg 1 Cup Cooked Spinach #16 1mg 1 Medium Apple #33 125 – 250 mg/kg Alfalfa #36

	Sugar & Substitutes

	13.0 mg/kg Sugar #5 10.0ppm Fructooligosaccharides #5 12.0ppm Polydextrose #5 8.0ppm Sorbitol #5

	Meat

	9.0-14.0mg/kg Mech.De-bond Pork #11 2.0-3.0 mg/kg Hand De-boned Pork #11 14.0-42mg/kg Mech.De-boned Beef #11 2.0-4.0mg/kg Hand De-boned Beef #11 1.0mg/kg Chicken Skin #13 1.23mg/kg Cooked Veal #17 1.11mg One Big Mac #1

	Dairy

	0.72mg/l Lucerne 2%Milk #7 0.074mg 1 Cup Nonfat Milk #16 1.50mg/kg Butter #4 1.62mg/kg Cheese #4

	Fish

	61.0mg/kg Canned Sardines #1 61.73mg/kg Shrimp #19 3.36mg/kg Shellfish #17 4.57mg/kg Some Canned Fish #17 26.0mg/kg Mackerel #4

Water

SEE ALSO: F- in Mineral Waters

	0.7-1.2mg/l Tap Water in fl.areas 0.21mg/l Gerolsteiner Wasser #9 8.5mg/l Vichy Water #10 0.05mg/l Reverse Osmosis Water #9

Cereals

SEE ALSO: Fluoride in Cereals

	2.1mg/kg Kellogg’s Fruit Loops #6 1.02mg/kg Cooked Wheat Cereal #17 7.2mg/kg Wheat #4 9.6mg/kg Shredded Wheat #41

Infant Foods

See also: Formula/Soy Unfluoridated Area Fluoridated Area

	Mixed Cereal 0.93ppm 3.85ppm #32 Oatmeal Cereal 0.98ppm 4.87ppm #32 Barley Cereal 1.99ppm 4.30ppm #32 Rice Cereal 2.11ppm 6.35ppm #32

	0.01-8.38mg/kg 238 Infant Foods #29 1.08-2.68mg/l Soy-based Infant Formula #31 0.024-0.172mg/l Breastmilk (area w/0.7ppm in tap water) #22

	Strained Meats

	Chicken w/broth 5.29ppm Range 1.94-10.64ppm #32 Turkey w/broth 0.39ppm Range 0.34-0.43ppm #32

	Other

	250 – 765mg/kg Soil #39 44.0-220.0mg/kg Dolomite #5 0.66-6.8mg/kg 10 Table Salt Varieties #1 7.0mg/kg Sea Salt #1 1.36mg/kg Peanuts #4 3mg 1 Teaspoon Bone Meal #18 200 – 350 ppm Fluoridated salt #40 231 – 310 ppm “Himalaya Salt” #40

	SEE ALSO: Salt Fluoridation

	130.0-160mg/kg Gelatin #15 328 mg/kg Super Kelp Tablets #35

	Dental Products

	1920mg/kg Aquafresh For Kids #6 6,000-12,000ppm Topical Fluoride Gel #23 500-1,500ppm Most Toothpaste #23 12,300ppm Radent Prophy Paste #26 12,300ppm Topex Fluoride Foam #27 2000ppm School-based Oral Mouthrinse Program #28 60,000-120,000ppm Silver Fluoride Solutions #23

	Permissable Cryolite Content Application Federal Register Cryolite (Sodiumfluoaluminate)=>Fluorine=54.3% see also: Pesticides

Proposed

Current

	45mg/kg 7mg/kg Cabbage #14 95mg/kg 7mg/kg Citrus Fruits #14 35mg/kg 7mg/kg Collards #14 30mg/kg 7mg/kg Eggplant #14 180mg/kg 7mg/kg Lettuce, head #14 40mg/kg 7mg/kg Lettuce, leaf #14 10mg/kg 7mg/kg Peaches #14 55mg/kg none Raisins #14 30mg/kg 7mg/kg Tomatoes #14 45mg/kg 7mg/kg Tomato Paste #14

	References
	#1 – Siebert & Trautna, Dept Expt Dentistry, Univ Würzburg, Germany. “Z. Ernaehrungswiss. 24 (1985) pp. 54-66″. [Abstract:”Fluoride content of selected human food, pet food and related materials”, Fluoride 19(3):152-153 (1986) #2 – Walters CB – Journal of Sci Food Agric 34:523-8(1983) #3 -  Jan G. Stannard, et al. “Fluoride Levels and Fluoride Contamination of Fruit Juices,” Journal of Pediatric Dentistry, 16(1):38-40, (1991) #4 -  Leading Edge Research Group #5 -  Lab tests , courtesy Cathy J.Rookard, Director, ACIDD (Association for  Children and Infants with Digestive Disorders) #6 -  Fluoride Risk Assessment Symposium in San Diego, June 19-21,1998;(local media conducted an analysis of fluoride content in some foods) #7 -  Lab Tests, San Jose, California (non-fluoridated area) #8 -  Lab Tests, Jupiter, Florida (non-fluoridated area) #9 -  Label(Canada) #10- Lantz O, Jouvin MH, De Vernejoul MC, Druet P – “Fluoride-induced chronic renal failure”  Am J Kidney Dis  10:2, 136-9 (1987) #11 – Field RA, Kruggel WG, Riley ML – J. Animal Science 43 ,755 (1976) #12 – Bredemann G – Biochemie und Physiologie des Fluors und der industriellen Fluor-Rauchschaeden. Berlin, (1956) #13 – Journal of the American Dental Association (Heilman, et al.,July 1997) #14 – Federal Register: August 7, 1997(Volume 62, #152) (PF-750;FRL-5727-3) #15 – Kumpulainen, J.,Koivistoinen,P.:Residue Reviews 68 p. 37 (1977) #16 – BabyCenter Editorial Team w/ Medical Advisory Board (http://www.babycenter.com/refcap/674.html#3) #17 – Dabeka WD, McKenzie AD – “Survey  of lead, cadmium, fluoride, nickel, and cobalt in food composites and estimation of dietary   intakes of these elements by Canadians in 1986-1988”  Journal of AOAC International  78 :4,  897 -909  (1995) #18 – Label, Kal-Mart Meal Powder #19 – Asanami S, Tanabe Y, Koga H, Takaesu Y – “Fluoride Contents in Tea and Sakura Shrimp In Relation To Other Inorganic Constituents” Shikwa Gakuho,  89(8):1407-12 (1989) #20 – Nabrzyski M, Garjewska R – “Aluminum and Fluoride in Hospital Daily Diets and in Teas” Z Lebensm Unters Forsch 201 (4):307-10 (1995) #21 – Chan JT, Koh SH – “Fluoride content in caffeinated, decaffeinated and herbal teas” Caries Res 30(1):88-92 (1996) #22 – Latifah R,Razak IA – “Fluoride levels in mother’s milk” J Pedod 13(2):149-54 (1989) #23 -Gotjamanos T, Afonso F – “Unacceptably high levels of fluoride in commercial preparations of silver fluoride”  Dent J 42(1):52-3 (1997) #24 – Cao J, Zhao Y, Liu JW -  “Safety evaluation and fluorine concentration of Pu’er brick tea and Bianxiao brick tea” Food Chem Toxicol 36(12):1061-3 (1998) #25 – Cao J, Zhao Y, Liu J – “Brick tea consumption as the cause of dental  fluorosis among children from Mongol, Kazak and Yugu  populations in China” Food Chem Toxicol 35(8):827-33 (1997) #26 – http://www.pascaldental.com/Fluoride.htm #27 – http://www.sultandental.com/PGflfoam.htm #28 – Oxford County Board of Health, Community Dental Services at (519)539-6121/ 1- 800-755-0394http://www.ocl.net/oxf/ocbh/dnt-rins.html #29 – Heilmann JR, Kiritsy MC, Levy SM, Wefel JS – “Fluoride Concentrations of Infant Foods” JADA 857 (1997) #30 – Federal Register: March 12, 1997; Volume 62, Number 48, Page 11437-11441 #31 – Silva M, Reynolds EC – “Fluoride Content of Infant Formulae in Australia” Aust Dent J 41(1):37-42 (1996) #32 – Singer L, Ophaug R – “Total Fluoride Intake Of Infants” Pediatrics 63, p.460 (1979) #33 -Waldbott GL, Burgstahler AW, McKinney HL – “Fluoridation:The Great Dilemma” Coronado Press (1978) #35 -Trautner, K et al – “Die Bewertung der Fluoridzufuhr mit der Nahrung. Studien zur Bioverfuegbarkeit” Dtsch. Zahnaerztl.Z.38:50-53 (1983) #36 – Milhaud G, Riviere F, Enriquez B – “Experimental study of fluorosis in lambs” Ann Rech Vet 6(4):369-77 (1985) #37 – PFPC 2004 – Norwest Labs, Langley, British Columbia, Canada #38 – Buzalaf MAR, Bastos JRM, Granjeiro JM, Levy FM, Cardoso VE da S, Rodrigues MHC – “Fluoride content of several brands of teas and juices found in Brazil and risk of dental fluorosis” Rev Fac Odontol Bauru 10(4):263-267 (2002) #39 – Bundesamt für Umwelt, Wald und Landschaft  (2000) #40 – PFPC – Salt Fluoridation (2003) #41 – PFPC – Fluoride in Cereals (2001)

Lettuce……………….. 8ppm
Parsley………………. 7.8ppm
Stinging Nettle……… 7.8ppm
Spinach……………….. 5.7ppm
Dill, garden Dill… …..5.3ppm
Allspice………………..5ppm
Clover Pepper………..5ppm
Jamaica pepper………5ppm
Pimenta………………. 5ppm
Bitter melon, Sorosi 4.8ppm
Rhubarb………………. 4ppm
Pistachio……………… 3.8ppm
Black Currant……….. 2.8ppm
Coconut……………….. 2.7ppm
Cauliflower………….. 2.5ppm
Cabbage,
Red cabbage
White Cabbage………..2.5 ppm
Apple
(Malus domestica BORKH.)… 2.1ppm
Ben Nut, Drumstick Tree, Horseradish Tree…. 4ppm
Black bean, Garden bean,
Green bean String bean……… 2ppm
Ginger………. 2ppm
Cloudberry… 1.9ppm
Carrot………. 1.8ppm
Red Currant, White Currant.. 1.8ppm
Brazilnut………………………. 1.7ppm
Tomato (Miller)…….1.7ppm
Pecan………………….1.6ppm
Black Walnut…………1.6ppm
Dog Rose, Dobbrier, Rose…. 1.5ppm
Rown Berry………. 1.5ppm
Cashew………1.4ppm
Shagbark Hickory…… 1.3ppm
Almond………….1.3ppm
English filbert …..1.2ppm
Butternut…… 1.1ppm
Bell pepper, Cheery Pepper,
Cone Pepper, Green Pepper,
Paprika, Sweet Pepper…… 1ppm
Pea…….. 1ppm
Mandarin, Tangerine…..1ppm
Gooseberry….1ppm
Peach ….1ppm
Onion…. 1ppm
Strawberry…. 1ppm

Source: Jim Duke, U.S. Agricultural Research Service 1992 http://www.ars-grin.gov/duke/

More:
http://wlapwww.gov.bc.ca/wat/wq/BCguidelines/fluoride/fluoridetoo-14.html#P1425_142839

Food police target organic foods in California! on TV News

http://www.youtube.com/watch?v=ifvp3Fxi7Uo
Police raided the Rawsome Foods organic grocery store with guns drawn in search of “raw-foods”. George Hemminger (George4Title) said the battle over organic foods is heating up because large agricultural businesses and corporations feel threatened by local co-ops and have hijacked the FDA and other government regulatory agencies.

RAW VIDEO: California Police raid Organic Food store GUNS DRAWN looking for raw milk!!

http://www.youtube.com/watch?v=MHoFY7h-do8
California Police raid organic food store looking for raw milk!!

Keep Raw Milk LEGAL!!

http://www.youtube.com/watch?v=56tiOnGSgyQ
In October 2007, California State Legislature passed a bill banning the sale of raw milk. Despite its medicinal value, raw milk will no longer be available to the public. Republican Presidential Candidate Dr. Ron Paul has introduced a bill to legalize the transportation of unpasteurized milk. Please help save raw milk. Visit www.organicpastures.com to make a donation.

H. R. 778 Unpasteurized (Raw) Milk Legalization Bill

To authorize the interstate traffic of unpasteurized milk and milk products that are packaged for direct human consumption.

BOULDER – Earth Balance, a line of all-natural buttery spreads, shortenings and nut butters, will launch a new line of organic, non-GMO verified soymilk exclusively at Whole Foods Market stores across the country next month.

Earth Balance’s soymilk is made with 100 percent USA-grown soybeans and is available in original, vanilla, chocolate and unsweetened varieties. The soymilk is also vegan, free of lactose, cholesterol, dairy, gluten and is a source of calcium, vitamin D and omega-3s.

“As the soymilk market has recently strayed from organic, we are happy to be working with Earth Balance to provide the highest-quality soymilk available, as it is now the first and only refrigerated soymilk product that is both organic and non-GMO project verified,” said Errol Schweizer, senior global grocery coordinator of Whole Foods Market.

Based in Longmont, Earth Balance is a division of Paramus, N.J.-based Smart Balance Inc. (Nasdaq: SMBL), which has 73 employees and posted revenue of $239.5 million in 2009.

http://www.bcbr.com/article.asp?id=52751

EUGENE, Ore.–So Delicious Dairy Free® Coconut Milk Beverage received a Non-GMO ProjectCertification from the Non-GMO Project. Turtle Mountain, manufacturer of So Delicious Dairy Free® foods, expects the rest of the lines in its product portfolio to achieve Non-GMO Project certification and bear the program’s mark on its packaging by the end of 2010.

“As a leader in the natural foods industry, we are constantly looking for ways to improve our practices, lesson our environmental impact, and provide consumers with accurate information regarding the sourcing of these foods,” says John Tucker, senior vice president of marketing and technology at Turtle Mountain. “We are proud to receive this status and gratified to see the industry move in this direction with such consensus.”

The Non-GMO Project is a nonprofit organization, created by leaders representing all sectors of the organic and natural products industry in the U.S. and Canada, to offer consumers a consistent non-GMO choice for organic and natural products that are produced without genetic engineering or recombinant DNA technologies.

The Project began as an initiative of independent natural foods retailers who were interested in providing customers with more information regarding the GMO risk of their products. With the help of technical consultants and industry leaders, the Non-GMO Project created a collaborative non-GMO third-party verification program that began enrolling products in the fall of 2008. Working at every level of the supply chain, all the way back to the seeds, the Project’s role is to inspire and ensure viable non-GMO alternatives long into the future.

Manufactured food products that have been through this rigorous process may display a “Non-GMO Project Verified” seal, which means that the item has been produced according to best practices for GMO avoidance.

Genetic engineering is the practice of altering genetic blueprints of food products to enhance specific traits, such as increased resistance to pesticides or disease. Although genetically modified foods can improve yield and other crop characteristics, a growing number of consumers fear the technology used to create genetically modified foods is unpredictable and poses a potential threat to human health and the environment.

March 30, 2010 - Eden Foods submitted EDENSOY to the Non-GMO Project (The Project) August 28, 2008. After thorough scientific and methodical studies covering everything from the seed to aseptic packaging, it recently became the first – and remains the only – soymilk in North America to be verified compliant with The Project’s standards for avoiding GMOs (genetically modified organisms).

The Non-GMO Project was created by members of all sectors of the natural food industry in the USA and Canada. Eden Foods being one. The Project is North America’s first third-party, independent non-GMO verification program utilizing on-site facility audits, document and systems reviews, and DNA PCR (polymerase chain reaction) testing of all inputs at risk of GMO contamination. The Project provides the first credible third-party, non-GMO verification program through all levels of the supply chain, thus providing verified non-GMO alternatives.

In 1993 Eden pioneered and perfected a process to avoid genetically engineered organisms and their derivatives in food. Soybeans today are predominantly genetically engineered. To keep EDENSOY GMO free, much work is demanded, including multiple tests of all beans used as seed, in growing, at the elevator, and at the manufacturing plant. Eden Foods rejects use of pharmaceutical enzymes and knows all of its farms, fields, and suppliers involved in the creation of EDENSOY.

Eden Foods enthusiastically supports The Project and has helped it become a dependable and much-needed filter that knowledgeable people require. As of today Eden has verified 128 foods, including EDENSOY; 80 in the U.S. and 48 in Canada. To view Eden enrolled and verified-pure food, visit edenfoods.com/verified.

About Eden Foods
Eden Foods is a 42 year principled manufacturer of natural food offering more than 250 authentic, organic, traditional, pure foods. All are superb pantry fare. Information and over 975 free recipes are at www.edenfoods.com. Retailers, institutions, and co-ops, please visit access.edenfoods.com.