Modern varieties of corn are different from the corn our grandparents ate: they’re sweeter and don’t require as much cooking time. Here’s my secret to perfect cooked corn – without a timer! Plus I’ll share two of my favorite recipes for perfectly cooked corn: summer tomato, avocado and corn salad and corn chowder. Continue reading
This morning NPR reported that a farmer in Oregon found some Roundup-resistant wheat growing on his land. He sent it to a lab for testing. That lab, and then subsequently the USDA, both confirmed that the plants were genetically modified. About a decade ago, Monsanto did create Roundup-resistent varieties of wheat, which they tested in wheat fields in 16 different states, but those field trials ended in 2005 since the wheat industry didn’t want it. It has never been approved by the U.S. government for commercial use.
I’ve been wondering why wheat is getting such a bad rap lately. We’ve known for some time that refined flour contributes to metabolic problems, like cavities, obesity, heart disease, diabetes and cancer. What’s new is the growing number of people having severe and immediate reactions to wheat or the gluten in the wheat. Celiac disease is on the rise, but many other people have digestive, autoimmune or neurological issues, such as IBS, Hashimotos, depression, autism and ADHD, the symptoms of which appear to be vastly diminished when wheat/gluten is eliminated from the diet. But how could wheat really be the culprit, since it is a traditional food that’s been consumed by humans for thousands of years? Continue reading