The case for mandatory GMO labeling

Natural News ^ | 06/18/2012 | Mike Adams

[cva66snipe]

Well just my personal belief is this. GOD knows better than man his creation and the food he provides and created. I just notice the more something is altered for purposes such as shelf life, shipping, etc the more and more flavor it looses.

I live two counties over from Tomato Capitol or Grainger County, Tennessee. At first they were good. Then the alternations began. Now even when they should be fresh you can almost use them for a baseball and they have all the juiciness of a cotton ball. That was just one of many things that simply no longer taste as good as they once did. Bread is another thing. It all taste like it's stale. I'm almost 55 and I remember bakery fresh bread in stores. I can remember Bologna that did not cause extreme gastro calamity as today's product which causes one to bend over doubled in pain 10 minutes after ingestion.

[reformedliberal]

Can’t argue about commercial tomatoes. An exception, if you can find them, are Campari cherry tomatoes, some of which are about the size of a Fourth-Of-July tomato. They taste like tomatoes, all year long. They breed true from the seed of the store-bought ones and can be grown in a pot if you prune them a bit.

I’m older than you. Store bought bread is, IMO, better now than back in 1950, when store-bought meant Wonder Bread or something like it.

Bologna depends, again, IMO, on the brand. Some is truly gut-wrenching and some is not. Sandwich types are worse than ring types. I really can’t taste or otherwise experience any difference in the top brands over even 50 years ago.

But, you can always bake bread and switch to hard salami (Genoa) for sandwiches.

[AlmaKing]

I throw my support to the non-GMO foods.

Raising kids has been an eye opener regarding the food we eat. I started looking at what I was putting in a child’s body and became really concerned with the lack of nutritional value in the majority of processed foods, GMO or not.

I also don’t believe this is a Right-Left problem. I’m not for government mandates in general. I do believe there is a market solution to this. But, the large food processors can’t be allowed to squash the non-GMO producers by lobbying for their own government mandates.

There is a lot of information available, and you don’t have to get it from Natural News, etc.

[cva66snipe]

What happened was we had three big local bakeries in town. Swann {Sunbeam} Kerns, and Meritta. All three delivered the bread the day it was baked out to the local stores. It had a shelf life of maybe about a week. It was true fresh baked bread as good as if you had made it at home.

Our bread now likely comes from Atlanta rather than locally in Knoxville. But I can go to Subway and they have good fresh baked bread in most stores. The Bologna and other processed meats depends greatly on how much & what type of additives they toss in. I had a doctor tell me that much.

Here's a strange one though. My son in law can no longer handle eating any foods with onion in it cooked or raw.

[reformedliberal]

Actually, I know a couple of folks who also can no longer tolerate onion. We can, but I have noticed that we have become extremely sensitive to the smell of grated (not chopped or sliced) onion, raw or cooked. It seems to now last for days in the kitchen. This is true of Vidalias as well as regular yellow or white onions.

What would increase the sulfur component of onions? I think that is the problem.

[cva66snipe]

Additives sprayed on possibly used to increase shelf life maybe? I used to be a trucker and hauled a load of onions out of southern Arizona to St Louis about 27 years ago. They were iced down in a refrigerated truck. Or maybe the icing down is no longer used because of cost. Ice after you cut an onion helps keep them fresh and takes some of the strongest taste out.

[E. Pluribus Unum]

Crackpot alert.

So what if GMO grass kills a few cows? No big deal.

Mysterious Mass Cattle Deaths May Be Caused By Random Grass Mutation