If you’re a vegetarian or a vegan, you’ve likely heard the shock and horror in people’s voices as they size you up and wonder how you’re still functioning without animal products.

Most people think animal products are the only protein sources available because the dairy and meat industry has led us to believe we need large amounts of animal products in our diet daily. But even meat-eaters get a good amount of their protein from non-meat sources every day. That's because protein is widely available in many common foods.

We’ve listed 7 great plant-based protein sources that give you just as much protein or more than a single serving of meat. So whether you’re looking to do a plant-based cleanse, add some affordable protein to your diet, indulge in Meatless Monday, or change your diet entirely to either vegan or a vegetarian lifestyle, Naturally Savvy has you covered.

1. Legumes

Legumes are commonly referred to as beans which are known as the “poor man’s protein.” But beans are actually extremely nutrient-rich. Legumes are high in selenium, zinc, phosphorus, calcium, potassium, and folate. Virtually all types of legumes contain protein as well as iron and they're full of soluble fiber, which makes them superstars in the vegetarian world. Some of the most commonly consumed legumes include soybeans, pinto beans, fava beans, lima beans, red beans, black turtle beans, navy beans, mung beans, black-eyed peas, garbanzo beans, green peas, kidney beans and all types of lentils.

A commonly consumed legume that is often referred to as a nut is a peanut. Americans spend more than $800 million a year on peanut butter but most don’t know that peanuts are actually legumes. Peanuts can be consumed raw, in butters and are often found in Asian recipes.

Pinto beans, black beans, kidney beans, and lima beans can provide your body with more than 20% of the daily vitamin value per serving. Legumes can be consumed on their own but are commonly mixed into processed foods such as tofu, hummus, tempeh, miso, falafel, soups, bread, pasta, crackers, chips, and sauces. Most legumes have an anti-inflammatory compound known as saponins. This compound lowers the cholesterol levels, boosts the immune system, and protects the body against cancer. Depending on the legume, you can get 15 to 68 grams of protein per serving. In many ways, beans outshine meat products because they are low in cholesterol and fat, which is why they are much healthier in comparison.

2. Gluten-Free Whole Grains

Grains play many important roles in the diet by providing protein and fiber. Unlike their refined cousins, whole grain is rich in nutrients. Gluten-free grains are low allergy risk and often times a much cleaner grain to consume. Gluten-free whole grains include amaranth, brown rice, corn, millet, oats, sorghum, buckwheat, teff, and quinoa. Quinoa and oats stand out in this group, as they are commonly known for their protein-rich properties.

Quinoa is a good source of fiber, iron, copper, thiamin, and vitamin B6 as well as an excellent source of magnesium, phosphorus, manganese, and folate. One cup of cooked quinoa delivers 18 grams of protein!

Oats are a good source of fiber, especially beta-glucan, and are high in vitamins, minerals, and antioxidants specifically a group of antioxidants called avenanthramides. These antioxidants are believed to have protective effects against heart disease. Due to beneficial health effects, such as lowering blood sugar and cholesterol levels, oats have gained considerable interest as a health food. Oats are a good source of quality protein, ranging from 11-17% by dry weight, which is higher than most other grains.

3. Hemp Seeds

If you haven't tried hemp products in your diet, you're missing out. Hemp seeds are high in nutrition and contain 20 different varieties of amino acids plus all nine of the essential amino acids, making them a complete protein. Recent studies have shown that consuming hemp seeds whether raw or in oil form, have the capacity to aid in the healing process of diseases related to immune deficiency. Hemp seeds can be tossed on a salad or used in sauces that call for seeds.

Hemp protein powder can be used in a smoothie and can replace any protein powder without losing nutritional benefits. One serving of hemp protein powder provides 11 grams of protein. There is no other food that contains such high quantities of essential fatty acids. Hemp seeds also contain high amounts of vitamin E and trace minerals. They even have a balanced ratio of omega 3 to 6 fats at around a three to one ratio.

Read More: 7 Reasons You Will Totally Love Hemp

4. Chia Seeds

“Cha-cha-cha Chia!” Yes, those silly plants they sell on late-night television are the same seeds that provide protein for health-conscious consumers. The South American chia seed is a great protein source as well as providing you with fiber, omega-fats, zinc, vitamin B3, potassium, vitamin B1, vitamin B2, calcium, manganese, magnesium, and phosphorus. Known to be an important food by the Mayan and Aztec civilizations, today Chia has gone mainstream and can be found in everything from yogurts, fruit juices, bread, dressings, sauces, desserts, and crackers. Aside from protein, chia also has a high amount of antioxidants that fight the production of free radicals that can damage molecules in cells and contribute to aging and diseases like cancer. Chia seeds are carb-friendly for those aiming to reduce caloric intake. The true carb content is only 1 gram per ounce.

Chia seeds are also excellent for hydration because they can hold up to 12 times their weight in liquid. When chia seeds are soaked in water they become gel-like and expand in your stomach. Chia seeds are usually grown organically, are non-GMO and naturally free of gluten. Each tablespoon of chia seeds is equal to about one gram of protein.

Read More: Seeds of Life

5. Pea Protein

Peas are part of the legume family but recently are being used in processed foods and supplements as a stand-alone protein source. Pea protein is an excellent alternative to whey or protein mixes. Pea protein is a highly bioavailable protein. Peas are allergen-friendly, non-GMO, and have a naturally balanced amino acid profile that includes high concentrations of branched-chain amino acids and glutamine. Strength-training athletes and bodybuilders are turning to pea protein as a quality vegetarian alternative because it is an ideal choice for building lean muscle development. Pea protein is typically easy to digest and doesn’t carry the negative reputation that other protein powders do such as cramping, discomfort, and bloating. Peas are also being used as an alternative to eggs in products like mayonnaise as they are easy to produce and are friendly to the environment in comparison. One serving of pea protein contains about 24 grams of protein.

6. Nuts

Whether you eat them whole, in an energy bar, trail mix, or as a nut butter spread, you can get a good protein boost from nuts. For example, in a one-ounce serving of almonds, you’ll get 6 grams of protein. In the same serving size, walnuts will give you 4.6 grams of protein and pistachios 5.9 grams of protein. Nuts are often mixed into smoothies, sauces, and processed foods such as butter, cookies, crackers, bread, cheeses, milk, and candy.

Although peanuts carry the title in their name they’re actually a legume. Peanuts grow underground, as opposed to tree nuts such as almonds, beach nuts, brazil nuts, butternuts, cashews, chestnuts, chinquapins, hazelnuts, Ginko nuts, hickory nuts, lychee nuts, macadamia nuts, pecans, pine nuts, pistachios, shea nuts, and walnuts. In addition to protein, nuts provide other significant vitamins and minerals: thiamine, vitamin B6, iron, manganese, magnesium, phosphorus, potassium, zinc, riboflavin, vitamin E, and calcium.

7. Fruits and Vegetables

We left this one for last because this is where most people don’t realize how much protein is hiding in the everyday fruits and vegetables we are all-consuming. Some top protein sources in the fruit section of the produce department include blackberries, apricots, nectarines, raspberries, oranges, jackfruit, cherries, bananas, and apples. All of these delicious selections have 1.5 to 2 grams of protein per serving.

Some standouts in the vegetable world include Kale, which has between 4 to 6 grams of protein per serving. Sprouts contain between 1 to 2 grams of protein per serving as do beets, broccoli, and squash. Brussels sprouts, spinach, sweet corn, mustard, parsley, collard greens, arugula, asparagus, and okra contain more than 3 grams of protein. Avocados contain more than 4 grams of protein per serving.

As you can see fruits and vegetables consumed alone pack quite the protein punch but oftentimes are combined in salads and fruit and vegetable platters making fruits and veggies another solid meat replacement. In addition to protein, fruits and vegetables contain multiple nutrients and can really add nutritional value to a meal. And now you can understand why most health advocates say, “eat the rainbow.”

More Sources of Vegan Protein

So why is protein intake so important?

Proteins are the main building blocks of the body used to make muscles, tendons, organs, and skin. Proteins are essential for our health and for those looking to maintain healthy body weight. So if you’re looking for plant-based proteins, this list should leave you with multiple options as well as satisfy your nutritional requirements.

Some Recipes to Get You Started

Now that you’re inspired to get your protein fix from plants instead of meat, we’ve pulled together some delicious plant-based recipes featuring these ingredients. We have many options right here on NaturallySavvy.com!

• Andrea's Green Smoothie Routine
• Chocolate Protein Chia Seed Pudding
• Curried Carrot, Quinoa and Lentils
• The Ultimate Detox Salad
• Kale and White Bean Chowder
• Decadent Matcha Hemp Chocolate Bar
• Almond Butter Balls
• 10 Fun and Fabulous Ways to Enjoy Kale

Sources

http://vegetarian.about.com/od/healthnutrition/tp/protein.htm
http://whatscookingamerica.net/CharlotteBradley/Chai-Seeds.htm
http://www.iherb.com/Nutiva-Organic-Hemp-Protein-Hi-Fiber-16-oz-454-g/4705
http://www.healthaliciousness.com/articles/beans-legumes-highest-protein.php
http://www.health-alternatives.com/vegetables-nutrition-chart.html

The post 7 Best Vegan Protein Sources appeared first on NaturallySavvy.com.

1. Environmental Health and Climate Change

According to Cornell entomologist David Pimentel, it is estimated that only 0.1 percent of applied pesticides reach the target pests. The bulk of pesticides (99 percent) are left to impact the environment. Waterways and farmland are contaminated by chemical run-off from farms. Arguably one of the largest environmental disasters has been the loss of quality soil. Many organic farmers grow bio-diverse crops rather than the industrial monoculture model, which depletes the soil. With up to 50 percent of greenhouse gas emissions created by our industrial global food system alone, we hold tremendous power for a healthy climate in our food choices. According to this white paper, organic farming practices can store carbon underground, which will lead to less extreme weather.

Organic management practices such as crop rotation, substantially enhance soil quality, restore nitrogen and organic components, and sequester carbon. In short, chemically produced food is damaging our soil and exacerbating our climate crisis.

2. Safe Drinking Water

The more chemicals applied per acre, the greater the challenge in preserving water quality. The Dead Zone in the Gulf of Mexico is the most graphic example of the enormous harm caused when farm chemicals, flowing off of millions of acres, congregate in the mighty Mississippi. So, not only is chemically dependent agriculture damaging our drinking water it is also harming our waterways and oceans.

3. Health Risks

It should be no surprise that the chemical pesticides that kill off pests are also causing harm to your health. But it doesn’t just stop with harming you; pesticide, herbicide, and chemical fertilizer usage pose health risks to farmers and farmworkers. Pesticides ingested by pregnant women have been linked to birth defects and deformities. Studies have also shown that some herbicides and pesticides stimulate the growth of breast cancer cells and cause mammary cancer in rats. Organic crops cannot be grown with synthetic persistent chemicals, sewage sludge, irradiation, animal cloning, or genetic engineering. The USDA organic seal guarantees that farmers abide by these standards. By eating organic you will dramatically reduce the amount of pesticide residue you ingest on a daily basis, thus reducing your risk for diseases.

Read more: The 12 Worst Endocrine Disruptors in Your Body

4. Biodiversity

Wildlife, insects, frogs, birds, and soil organisms are able to play their important roles in the tapestry of ecology, and we are able to play ours, without interference or compromise. The decline of birds, bees, and other pollinators have been linked to the synthetic pesticides used by conventional farmers. Organic farms are home to around 30 percent more wildlife species than conventional farms. Researchers from the University of Oxford and from Sweden and Switzerland conducted a meta-analysis of nearly 100 studies which estimates that 75 percent of the genetic diversity of agricultural crops was lost in the last century. Leaning heavily on one or two varieties of a given food is a formula for devastation.

What’s more, conventional foods in the last twenty years are produced using genetically engineered seeds. The mixing of genes from different species is what makes GMO crops so unique, and it’s why chemical producers have been able to patent these crops. It is impossible to create such transgenic organisms through traditional crossbreeding methods. Genetically engineered crops have not been thoroughly tested by independent scientists for long-term health and environmental consequences. Genetically engineered foods also contaminate non-GMO and organic crops, which can wipe out organic and heirloom seeds permanently.

5. Avoid GMOs

Often referred to as “frankenfoods,” GMOs can be found in over 75 percent of processed foods sold in America. The U.S. and Canada stand alone without clear mandatory GMO labeling. Both spend millions to keep consumers in the dark about GMO ingredients. 64 other countries label GMOs allowing consumers to make an informed choice, while many other countries have outright banned GMO farming practices. Since GMOs are not labeled, the best guarantee in avoiding GMOs is to choose certified organic foods.

Currently, over 90 percent of all GMO crops are engineered to survive glyphosate spraying, the active ingredient in Monsanto’s weed-killing herbicide, Roundup. These Roundup-Ready crops have made glyphosate the most heavily used pesticide in U.S. agriculture. Since GMO corn and soy were first introduced two decades ago, the amount of glyphosate used by farmers has increased 280 million pounds a year. Glyphosate was recently classified as a “probable carcinogen to humans,” by cancer experts at the World Health Organization. Because of this extreme dousing of chemicals, GMO crops have led to environmental disasters such as superweeds and superbugs. Organic food cannot be grown using genetically modified seeds, nor can any processed organic foods use GMO ingredients. Organic always means non-GMO.

Read more: Are You Eating the 8 Most Common Genetically Modified Foods?

6. Nutrition

Plants nurtured by healthy soil on organic farms produce crops that often contain higher levels of important antioxidants, minerals, and vitamins. On average, organically grown foods provide 21.1 percent more iron (than their conventional counterparts); 27 percent more vitamin C; 29.3 percent more magnesium; and 13.6 percent more phosphorus. A team of researchers found organic milk contains significantly higher concentrations of heart-healthy fatty acids compared to milk from cows on conventionally managed dairy farms. Organic farming is viewed as regenerative agriculture and can actually increase the fertility of the soil, creating more nutritious food while reversing climate change.

7. Good for Farmers

Reduced reliance on chemical and agri-engineering corporations is good for farmers. Certified organic food producers adhere to a strict system of government-mandated regulations, verified and certified by third-party inspectors. Farmers must make a financial commitment to growing food under the organic model, despite the fact that the market for organic food is the largest growing agricultural sector in the U.S.

Farmers are businessmen and women after all and want to grow food that has a market.

Big box retailer Costco, in 2017 passed $4 billion in annual sales from organic produce, eclipsing Whole Foods. Now, organic farmers can’t grow produce fast enough to supply the warehouse retailer. To help nudge supply in the right direction, Costco is lending money to farmers, allowing them to buy land and equipment to grow more organic produce. Choosing organic food creates a positive ripple effect from farm to table, because supply always meets demand.

8. Animal Welfare

Livestock raised organically must have access to the outdoors and room enough to move, graze, and develop, in a manner that supports their natural behavior. These animals cannot be given growth hormones and animals treated with antibiotics cannot produce organic products. Conventional animal factories use genetically engineered crops to fatten up livestock ahead of slaughter, whereas organically produced animals cannot ingest genetically engineered feed.

Organically raised livestock have access to graze on grass and are not fed a diet of GMO corn, cottonseed, canola, and soy. Unhealthy and mistreated animals make unhealthy food that accounts for a significant percentage of all food-borne illnesses. To avoid illnesses, and to put a stop to inhumane treatment, purchase certified organic animal products.

9. Hormones and Antibiotic Usage

Organic dairy cows are not injected with milk-boosting hormones such as recombinant bovine growth hormone (rBST), which has shown to increase insulin levels in humans. Studies also show more than 90 percent of the pesticides Americans consume, are found in the fat and tissue of meat and dairy products. According to the Consumers Union, approximately 80 percent of the antibiotics sold in the U.S. are used in meat and poultry production. Many scientists and experts warn that rampant use of antibiotics in animal feed, like penicillin and tetracycline, will breed an epidemic that medicine has no defense against. Karim Ahmed, Ph.D., a senior scientist at the Natural Resources Defense Council (NRDC) states that it, "is perhaps one of the most serious public health problems the country faces. We're talking about rendering many of the most important antibiotics ineffective." Organic meat and dairy cannot be produced with antibiotics and growth hormones.

Read more: Are Antibiotics in Our Meat Causing Superbugs?

10.  Food Security 

A true food future requires us to treat our precious land, water, air, animals, and ecosystem with more deliberate care. More than 600 active chemicals are registered for agricultural use in America, to the tune of billions of pounds annually. The average application equates to about 16 pounds of chemical pesticides per person, every year. This isn’t a sustainable system for any of us.

The loss of our pollinators to poor industrial practices is rapidly threatening the planet’s food supply. Recent reports from the United Nations warn that without immediate action to protect pollinators, the global food supply could be decimated. We must get off the pesticide treadmill and assert our buying power as consumers, so we can reduce the damage and regenerate our environment. The $1 trillion dollar food industry market in America is predominately chemically dependent. We are paying the price with our declining health and the health of Mama Earth. Spending dollars in the organic sector is a direct vote for a sustainable future for the many generations to come.

So after reading Top 10 Reasons to Eat Organic you can see that choosing organic is truly a down payment on our food future. From the bees to the seas, we can’t afford to not eat organic food. At the grocery store, look for the green and white circular USDA Organic label. Organic produce often times has a 9 at the start of the PLU numbers on the sticker or simply look for signs and labels that say “organic”. The cheapest alternative to adopting this lifestyle is to grow your own organic food, buy direct from a farmer at a farm stand, farmers market, or opting for a community-supported agriculture (CSA) program in your community. If you demand it, growers will supply it and the price for organic will decrease as it becomes available in every community!

Read next:

5 Great Tips for Starting a Spring Organic Garden

Eating Organic Reduces Pesticide Exposure

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This simple, 3-ingredient recipe was made ZS, age 11. ZS gave us a quote with a mouth full of a chocolate-dipped strawberry: “This is my favorite special treat and I like making them and I really love eating them.”

SUBMIT YOUR MADE BY ME RECIPE HERE

Ingredients

10 large organic whole strawberries, stem-on

1 cup semi-sweet, good-quality chocolate chips

3 tablespoons Melt Buttery Spread

Directions

Gently rinse strawberries and then let them dry on a fresh towel. Line a tray with waxed paper. Place chocolate and Melt Buttery Spread in a saucepan on low heat. Stir chocolate and Melt until melted and smooth.

Dip strawberries into the chocolate one at a time, leaving upper third of each berry uncoated. If desired, dip again. Place dipped berries on lined tray.

Chill in refrigerator to let the chocolate set, at least 5 minutes as this will make the chocolate harden. Keep the berries chilled until ready to serve. Remove from wax paper and serve on serving tray.

Recipe and photo submitted by ZS, age 11.

SUBMIT YOUR MADE BY ME RECIPE HERE

The post Made by Me: Kid-Friendly Chocolate-Dipped Strawberries Recipe appeared first on NaturallySavvy.com.

Why merge?

Monsanto, like many businesses in the conventional agricultural sector, is suffering these days under the weight of depressed crop markets and failing conventional practices. Crop prices are tanking and that rapid downturn is affecting all agricultural businesses from fertilizers to farm equipment to seeds and pesticides, and ultimately Monsanto’s revenue. Since Monsanto’s products are under fire in the public spotlight and farmers are receiving the lowest prices in several years, there’s bound to be dramatic changes with these agricultural giants. The combined company will benefit from Monsanto’s leadership in seeds and its recent acquisition of the Climate Corporation, while Bayer’s global crop protection presence may open up new markets for growth.

This merger would combine two companies with a long dark history. To date these companies have shaped what people eat, what drugs we take, how we care for our gardens, how we take care of pests, and how we produce our food. This merger will further the power these companies have over our food, our environment and the pharmaceutical industry. This unfortunate union isn’t a new collaboration for Monsanto and Bayer, as they teamed up early on during the Vietnam War in the development of Agent Orange. Let’s take a look at who these two companies are and how they are similar.

Who is Bayer?

Bayer is a lesser-known company, but as infamous as Monsanto in regards to environmental damage and GMOs. Bayer is responsible for making dyes from coal-tar starting as early as 1863. It then developed into a chemical and drug company famous for introducing heroin as a cough remedy in 1896. Later Bayer introduced aspirin in 1899. The company was a Nazi contractor during World War II and is documented as using forced labor. Today, the company is based in Leverkusen, Germany. They primarily make drugs but they also have a crop science unit, which makes weed and bug killers. The goal for Bayer is to dominate the chemical and drug markets globally.

Who is Monsanto?

I’m sure you’ve probably heard of Monsanto but just in case you haven’t let’s recap some of the things you should know about this company. Monsanto is a multi-billion dollar company that has branches in 100 different countries dominating the global seed market. But before Monsanto monopolized the food and chemical markets, they had a varied history in artificial ingredients, plastics, growth hormones, non-biodegradable materials and even created war weapons.

Read our top 15 things you should know about Monsanto

What’s the problem with this deal?

The deal would be the largest agriculture merger to date. However, it’s not a done deal and there are many problems that could halt the merger. We assume these have been considered, so there likely are dealings being made to forge ahead with the merger. Some potential roadblocks include the following:

• There could be antitrust hurdles.

• Many would argue that this merger would equate to a monopoly.

• A combined Bayer-Monsanto would be the biggest player in an industry with only a three mega-monsters left standing.

• The deal could create massive backlash in Germany since it is illegal to grow genetically engineered foods.

• Genetically modified organisms pose a major problem in the EU as many of the products that Monsanto produces and sells are outlawed in Europe.

• GMO products will likely present an array of issues for Bayer when they take the merger to the European Commission for approval.

• Bayer shareholders are livid. They simply do not trust the company since the announcement of joining with Monsanto – its shares have already fallen a massive 12% since the merger was announced.

The proposed merger between Bayer and Monsanto is now in the hands of regulators and the outcome is uncertain. Until then to avoid these companies choose certified organic foods and natural health alternatives.

The post 7 Ways The Monsanto / Bayer Merge Will Impact Our Health appeared first on NaturallySavvy.com.

To clear the air on this heated debate, pun intended, I’ve pulled together the facts relating to microwave safety, what ailments you may be experiencing and how to replace a microwave with a safe alternative in your home. Whether it’s a quick meal for the kids or reheating your coffee, microwaving anything for consumption is a bad idea based upon multiple studies.

A look at studies showing why you should NOT use a microwave:

Radiation

Microwaving is, technically, a form of food irradiation. A Japanese study by Watanabe showed that just 6 minutes of microwave heating turned 30 to 40 percent of the B12 in milk into an inert (dead) form.

"There may be dangers associated with microwaving food… there is a question as to whether microwaving alters protein chemistry in ways that might be harmful." – Dr. Andrew Weil

Carcinogens and Cancer

• Microwaving has been found to creates cancer-causing agents within milk and cereals.
• Microwaving alters food chemistry that can lead to malfunctions in the lymphatic system and degeneration of the body’s ability to protect itself against cancerous growths.
• Microwaved foods lead to a higher percentage of cancerous cells in the bloodstream.
• Cancer-causing free radicals were formed within certain trace-mineral molecular formations in plant substances, especially in raw root vegetables.

“In a study of garlic, as little as 60 seconds of microwave heating was enough to inactivate its allinase, garlic's principle active ingredient against cancer.”

BPA Dangers

Don't microwave food or drinks in plastic containers, even if they claim to be “microwave safe.”

Heating plastic packages and containers in a microwave can release chemicals into your food or drinks. Microwave ovens heat unevenly, creating hot spots where the plastic is more likely to break down. BPA is one of the most dangerous contaminants in microwavable “safe” plastics.

Infertility, low-libido, breast cancer, cardiac disease, mental disorders, allergies, high blood pressure, and weight gain have all been linked to BPA exposure. Many studies prove that breast milk and formula when microwaved in plastic bottles shows cause for concern as it can leach chemicals like BPA into your child’s food and also heat unevenly, potentially burning your infant.

Cataracts and Impaired Vision

The microwave field next to a microwave oven caused a slew of health problems as well. Some studies show standing near microwaves has been found to cause cataracts, vertigo and blurred vision.

Obesity and Malnourishment

Some argue that microwaves have also led to obesity by way of mass adoption of convenient consumption. Not only did the microwave make it convenient to eat more obesity-promoting foods, it also destroyed much of the nutritional content of those foods, leaving consumers in an ongoing state of malnourished overeating.

Digestive Issues

Heating with a microwave alters elemental food-substances, causing digestive disorders. Microwaved foods have been found to cause stomach and intestinal cancerous growths, a general degeneration of peripheral cellular tissues, and a gradual breakdown of the digestive and excretive systems in a high percentage of people.

Reduction of Nutrients

Microwaving alters the nutritional structure and forms free radicals in raw, cooked, or frozen vegetables even when exposed for a very short amount of time. Those that consume microwaved foods were found with a diminished ability to absorb B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics.

“A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that broccoli "zapped" in the microwave with a little water lost up to 97 percent of its beneficial antioxidants. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants. There were also reductions in phenolic compounds and glucosinolates, but mineral levels remained intact.”

Others argue that lack of nutrients in our food have led to epidemic rates of diabetes, cancer, heart disease, depression, kidney failure, liver disorders and much more.

But even after knowing all these facts some may still decide to continue use of their microwaves. In these cases, please be aware that it is recommended to stand a full foot away from your microwave while it's running as it can expose you to upwards of 400 milliGauss, and a mere 4 milliGauss has been firmly linked to leukemia. Also it is wise to keep children out of the kitchen area while microwaving and to stop use entirely if you're pregnant. Even the FDA warns: “don’t stand in front of a microwave for long periods of time.”

Let’s pause for a moment here with our thinking caps on and ask these two questions:

1. If you can’t stand near the microwave how can it then be safe to ingest the food you’ve just nuked?”
2. Are microwaves making us all sick?

Microwaves have recently been in the news because they are being linked to common ailments as well as the broader diseases discussed.

Some of these ailments include:

• Sleep disturbances (insomnia, night sweats, restlessness)
• Headaches
• Dizziness
• Swollen lymph nodes
• A weakened immune system
• Impaired cognition
• Depression
• Irritability
• Nausea and appetite loss
• Vision problems
• Frequent urination
• Extreme thirst

Here’s the good news! Many people all over the world are not using microwaves in their kitchens. The Russians banned microwaves in the 1970’s due to their findings many of which were noted above and proved again here by independent studies in the U.S. Thankfully we have so many natural ways to process and prepare our foods that you truly don’t need a microwave.

You Don’t Need A Microwave!

Plain and simple microwaves are used only for convenience to prep, defrost or heat up our food. Forty years ago we didn’t use microwaves and guess what, we got by just fine. Most of us that have access to a microwave also have access to a toaster oven, range or even a large baking oven. While you might not have instant mouth melting food, you also won’t have food that is void of nutrition.

Here’s how to never use your microwave again:

Food Prep

Prepare your meals in advance so that you always have a good meal available on those days when you're too busy or too tired to cook.

Alternatively, you can make a couple large meals a week and eat leftovers simply by using one of our reheating alternatives below.

Reheat

A toaster oven makes a GREAT replacement for heating up leftovers! Keep it at a low temperature (below 250F) and gently warm a plate of food over the course of 20-30 minutes. There are great oven safe dishes for this purpose and most can be found relatively inexpensive or even at second hand stores.

Another great alternative is a convection oven. These ovens can be built in just as easily as a microwave or take the place of your current microwave. They can be purchased relatively inexpensive and can be a quick safe way to reheat or heat foods.

Defrost

Plan ahead. Take your dinner out of the freezer that morning or the night before so you don't end up having to scramble ahead of mealtime. Make meals like soup in bulk, and then freeze in gallon-sized freezer bags or other containers. An hour before meal time, just take a bag out and defrost it in a sink of water until it's thawed enough to slip into a pot, then reheat it on the stove. Even better you can use mason jars so you can skip the plastic exposure altogether. You’ll need a bit more time when you use glass to defrost.

Read more: Healthy Eating Tips for a Busy Lifestyle

Popcorn

Don’t microwave your popcorn. Not only is microwaving your popcorn a problem but microwave popcorn bags contain toxic chemicals. Try air-popping your popcorn instead. Air popping machines are relatively inexpensive too. Making popcorn on the stove is easy; using a pan, some quality high-heat friendly oil like coconut oil from Dr. Mercola and a scoop of your favorite popcorn. Once you perfect your stovetop popcorn skills you’ll likely never want to eat microwave popcorn again.

Fast, Warm, Convenient, Foods and Drinks

Often times you’re saving literally only a few minutes when it comes to using a natural alternative for heating your food. Certain foods don’t taste good cold so another alternative is to prepare something in a slow cooker that you can eat once you come home from a long days work. Purchasing insulated materials that will help you keep your lunch warm as you step out for the day is a great way to avoid the lunchroom microwave.

Heating up your once warm beverages in the microwave is another area of concern. We recommend using an insulated coffee or tea canteen that will keep your beverage warm all day. Be sure to also avoid heating the containers you’re given at chains like Starbucks or Dunkin Donuts because they contain high levels of chemicals that will leach into your beverage.

Eat Raw Foods

Eat more organic raw foods instead of heating your meals. This is arguably the best way to avoid the “convenience” of heating up your food with a microwave. Many health experts suggest that at least 35% of our diet should be made up of raw fruits and vegetables. You can do this by adding a side of raw veggies or fruit to any warm meal.

Having something warmed up quickly is a nice luxury we’ve all come to love but at what cost? Once you’ve replaced your microwave with these easy tips you’ll be able to avoid the ailments, the long-term exposure diseases and the risk associated that are still being uncovered. The science is there to support instilling the cautionary principle when it comes to microwaves. Here at Naturally Savvy, we suggest using natural alternatives for heating, defrosting, reheating, and warming foods.

Read More: Growing Your Own Organic Garden

Do you have some tips to avoid using microwaves? Did we leave something out? Let us know in the comments!

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Here are 10 ways to connect your child's education to practical fun in your own kitchen.

1. World History

Kitchen time can be used to teach your little student about historical uses of certain ingredients. You’ll also be able to discuss different cultures by trying various spices, and unique cuisines they may have only tried when eating out.

Lesson idea: Pick one item that you’re using and have your child research it. For example have your child research the history of a spice and have them share their findings while making a special dish with that spice. For younger kids research it for them and read them your findings. Every single ingredient has a history.

Try this recipe: Made by Me: Simple 5-Ingredient Guacamole Recipe

2. Reading and Writing

From reading ingredient packaging, to recipe instructions, if you’re going to cook you will definitely end up reading and likely you’ll read aloud. You’ll also end up writing if you’re coming up with a recipe from scratch and need to jot it down on a recipe card.

Lesson idea: Pick a recipe out of a book and have your child help you vary the recipe. Read it aloud, replace the ingredients with your favorites and write a new recipe card. A full recipe card requires ingredients, directions and maybe a fun story your little one wants to share. Once you’ve collected a few recipes you can turn the collection into an easy print book and offer the collection of new recipes as a gift to your friends and family. Many stores and online sources have recipe book templates and this can be a fun project for both of you. Cookbooks are also great fundraising tools for schools and can be a part of your volunteer time with other parents.

3. Nutrition

Kids that know how to cook their own foods resist the urge to eat convenient junk food or dine out at fast food restaurants. Teaching your children about nutrition is an easy application in the kitchen by swapping unhealthy ingredients for healthier options. You can also discuss how to make a balanced meal so they’re getting a little bit from each food group as well as noting the importance of introducing functional foods like fermented foods.

Lesson idea: Take a kid favorite recipe and unjunk it. Make a healthy version of a family favorite. Swapping things like Himalayan cooking salts for iodized table salt or replacing white sugar for a healthier alternative are just two examples of how to easy it is to unjunk a recipe. The most important part of the food nutrition lesson is to have your student note how they feel after they’ve eaten foods that are both good and bad for them. Have them track both scenarios and remind them that they have a choice to eat foods that help them feel good or feel bad.

Read More: 12 Nutrition Tips for Picky Eaters 

4. Organizing and Building

There’s nothing like a live game of Tetris, also known as filling the dishwasher or finding out how to put a blender or mixer back together after cleaning it. Legos and Minecraft don’t have anything on your kitchen activities. Most complex recipes also have step-by-step instructions and some require prep work and a building process. Have your little one map out the process with you and teach them how to organize so they can build their masterpieces.

Lesson idea: Kids love baking so pick an item that has many steps and requires organization. Then have your child organize it based on those steps. Have them also plan the clean up and put the project on a timeline. Have them map out how they will finish all of the steps and cleanup in the allotted time. Younger ones can help build same sized cookie scoops and organize the same amount of raisins or chocolate chips in each cookie.

Try This Recipe: Made by Me: Delicious Wheat-free Waffle Recipe

5. Math

Even math becomes a necessary tool when you have to measure out those ingredients or double a recipe. Fractions anyone? The measuring spoons, cups and quarts can be challenging if a recipe calls for something that you don’t have a guide for. Help your child memorize cups and teaspoons so they can easily adjust, double or triple a recipe.

Lesson idea: Pick a serving size for a recipe that requires your little one to either cut in half, double, or triple. Be sure to find one that incorporates teaspoons, cups, handfuls and other challenging measurements to navigate. For little ones you can have them help you count scoops, cups, or tablespoons out loud. You can also have them do simple addition and subtraction for less complex recipes. Verbal word problems are a great lesson when working on complex recipes and determining the final ingredients using math. This may be just the refresher you need as an adult. I know I did!

Double This Recipe: Made by Me: Chocolate Almond Balls Recipe

6. Confidence and Independence

When you teach kids how to make their own food, you’re instilling independence and confidence in a skill set they can use their whole life. They can use this skill for professional uses such as restaurant work as a teen or young adult or who knows they could even turn into the next Top Chef. The more practice they get in the kitchen the more they will connect with their food and set a high standard for food choices. There’s a lot of independence in being able to make food you like to eat rather than relying on a family member or restaurant to satisfy their palettes.

Lesson idea: Make a goal to teach your child five things they like to eat and have them make those dishes a few times over the course of a few weeks. Take note of their proud demeanor. Confidence in all things comes from repetitive practice and your young one will soon be independently beaming with proud joy over their kitchen skills. Be prepared to taste their creations when they are undercooked or even burned to the crisp and encourage them to find their errors and keep trying.

7. Safety and Focus

Kids in the kitchen have to be aware of their surroundings so it requires them to be in the moment, focus and pay attention to safety practices. Turning on a gas range for example requires them to understand and respect the open flame and the flow of gas. Teach them safety tips and focusing tactics around the hot stove, sharp knives, blender blades, hot spices and flames.

Lesson idea: Have them make a safety code for the kitchen for the refrigerator. Laminate their ideas so they can use it as a checklist for their kitchen adventures. Have them come up with a kitchen mantra so they can apply their focus in a fun way and repeat it when they feel distracted. An example of a kitchen mantra for your kid would be: “I’m happy to be in the kitchen and excited about creating this delicious recipe.” This mantra can go on top of the checklist so if they forget it they can use their safety code as a set point.

Try This Recipe: Made by Me: Roasted Cauliflower Recipe

8. Unjunking

By teaching your kids about good food, cooking instead of ordering out, and using great ingredients, you’re setting up a healthy food future for your child and for all of us. Who knows they may make a career out of their kitchen knowledge such as a food blogger, author, nutritionist, chef, or educator. At any rate, they will know how to cook a few other things besides Top Ramen when they go away to college. Either way your gift to them is unjunking their diets.

Lesson idea: Start the unjunking process by finding a recipe that requires some swapping for a healthier option. Then generate a list for those healthier ingredients. Go to the store and have them read food labels with you. Teach them what the labels mean for example what does organic, non-GMO verified, fat-free, sugar-free, low-calorie and gluten-free mean to your recipe. Can you make the recipe you want healthy and yummy?

9. Art

Maybe your creative genius likes to mold mashed potatoes or make log cabins out of carrot sticks. Cooking is an art and much of the design work comes when you display your creations for your guests.

Lesson Idea: Teach your little one how to prepare a beautiful plate of food using inspiration from your favorite restaurants or cooking shows. Play with sauces and garnishes. Then have them set the table in the most artistic way they choose. Show them their options of silverware, serving dishes, vases, runners, napkins and stemware. Allow them to choose all the combinations and be prepared to say yes to all the fancy stuff that’s collecting dust in your china cabinet.

Read More: 8 Tips to Make Family Meals Healthy and Fun

10. Responsibility

Don’t forget what is arguably the least fun part of cooking in the kitchen – cleaning. Cleanup requires taking responsibility of the disaster they have on their hands after they’ve made that special treat.

Lesson Idea: Take time to show your little chef how to properly clean the kitchen from the dishes, to the floors, to properly closing the ingredient jars. This lesson will also allow them to become big helpers in the kitchen. As your child grows up add the appropriate task so they understand the responsibility of messing up the kitchen requires cleaning it up too.

 Take these lessons a step further by growing some organic ingredients for your recipes. Read our articles on starting your own organic garden and get your kids active with you in the garden too!

Read More: 10 Fruits and Vegetables Perfect for Planting with Kids

Are you up for teaching your kids some lessons? Did we leave out some important lessons? Do you have some ideas you want to share with Naturally Savvy? If so, please leave them in the comments section below.

The post 10 Educational Lessons You Can Teach Kids in the Kitchen appeared first on NaturallySavvy.com.

SUBMIT YOUR MADE BY ME RECIPE HERE

Ingredients2 1/2 cups almond flour

1/2 cup coconut flour

1 egg

7 tablespoons Barlean's Virgin Organic coconut oil, softened

6 tablespoons 100% maple syrup

1 cup good quality chocolate chips

1/2 teaspoon Mercola’s Himalayan Crystal Cooking Salt

Directions

Preheat oven to 350 F. Place all ingredients except for the egg in a bowl and mix them together with a spoon. Whisk the egg in a separate cup to ensure it is fully mixed then add to mixture.

If you’re in the winter months you’ll need to soften your coconut oil ahead of time, adding it to the mix. To do this simply place in a small jar with a lid and place in hot water, alternatively you can put it in a ramekin while you’re preheating your oven to melt it. DO NOT USE A MICROWAVE.

Scoop cookies into the palm of your hand to make them into balls. This also helps press the oils into the flour and keeps them from crumbling. Place on a buttered cookie sheet and bake in oven for 10 minutes.

SUBMIT YOUR MADE BY ME RECIPE HERE

The post Made by Me: Chocolate Almond Balls Recipe appeared first on NaturallySavvy.com.

1. Monsanto, Coca-Cola Saccharin, Vanillin, Caffeine

In 1902, Monsanto sold its first product, an artificial sweetener called “Saccharin” to the Coca-Cola Company. By 1905 Monsanto began to make profit by selling vanillin and caffeine. In the 1970’s saccharin fell in popularity when a study revealed that it caused cancer in test rats and mice – causing it be listed on the NIH’s carcinogen list. However, saccharin is still being used in drinks, processed foods, medicines, chewing gum, fruit spreads, toothpaste, and junk food.

2. Monsanto and DDT

In 1944, Monsanto and 15 other companies started manufacturing DDT as an insecticide for killing pests. DDT was used in the civil war to take care of lice, and to curb diseases from transferring to soldiers from mosquitos. Hundreds of thousands U.S. soldiers were issued DDT powder and told to sprinkle it in their sleeping bags. Despite all the claims of Monsanto that DDT was safe, the research in the 1970s confirmed that DDT was toxic and due to public pressure DDT was banned in 1972.  U.S. and International authorities classify DDT as a probable human carcinogen.

3. Monsanto and War Weapons

During WW2, Monsanto was involved in creation of the first nuclear bomb in what was referred to as the “Manhattan project.” Additionally Army documents have surfaced linking Monsanto to white phosphorus, which has been used against people in the Gaza Strip (most recently), El Salvador, Lebanon, and other countries including in Vietnam during the war. Monsanto’s production of PCBs, DDT and Agent Orange has also played a starring role in various wars throughout the world.

4. Monsanto, Vietnam, Dioxin and Agent Orange

In addition to the Manhattan project Monsanto created chemical weapons that were sprayed on the Vietnamese civilians and American troops during the Vietnam War. “Operation Ranch Hand,” was a campaign where American planes sprayed 72 million liters of Agent Orange during the Vietnam War. The effect: over 1 million (roughly the population of Montana) Vietnamese children, women, and men were exposed to one of the most toxic chemicals on the planet, Dioxin. Over 100,000 American troops were also exposed. Monsanto and Dow Chemicals were the primary suppliers of Agent Orange, however Monsanto was able to produce a stronger version both quicker and cheaper, which is why Monsanto was the key defendant in the lawsuit brought on by Vietnam War veterans. Survivors of Operation Ranch Hand, experienced nausea, rashes, headaches, extreme fatigue, depression, suicidal tendencies, violent rage, cognitive problems, birth defects, peripheral neuropathies (nerve damage), cancer, and body deformities. More than 3 million American troops and their offspring were also the victims of Agent Orange. In 1987 Monsanto had to pay 180 million dollars settlement to the veterans of the Vietnam War.

But Agent Orange didn’t just harm those involved in the war. In 2012, Monsanto settled a lawsuit with thousands of plaintiffs in Nitro, West Virginia for $93 million. Residents claimed they had been poisoned by decades of contamination from cancer-causing chemicals used in the manufacturing of Agent Orange produced in a Monsanto plant.

Read more: There's What in our Drinking Water?

5. Monsanto, Disneyland and Styrofoam

Yes, you read that correctly. Monsanto even contaminated the “happiest place on earth.” Monsanto was involved in the creation of several Disneyland attractions that were entirely built with non-biodegradable plastic. One of those attractions was called Monsanto’s “house of the future,” an old video of this invention can be seen here. When Disney decided to remove Monsanto attractions, they couldn’t remove the pieces like they had with other plastic attractions. They had to squeeze large intact pieces of the non-biodegradable plastic into a truck and haul it off the property.

Another non-biodegradable disaster created by Monsanto was Polystyrene. Polystyrene production became a focus of Monsanto’s in 1941 and is commonly referred to today as Styrofoam. Polystyrene is a petroleum-based plastic used in everything from packing materials, car parts, and food storage to medical applications. Since Polystyrene is non-biodegradable it has been dubbed the largest environmental waste product on the planet. Polystyrene is also considered the main component of marine debris worldwide. Harvard states “the environmental impacts of polystyrene production in the categories of energy consumption, greenhouse gas effect and total environmental effect ranks second highest, behind aluminum.” Since Polystyrene is made up of styrene and benzene, both neurotoxins, chronic exposure to it has been tied to many health concerns such as depression, headaches, fatigue, kidney failure, and weakness. Polystyrene food containers have been found to leach the toxins when they come into contact with warm food, drinks, alcohol and acidic foods.

Read more: The Truth About Styrofoam

6. Monsanto, Aspartame and NutraSweet

Aspartame was once on a Pentagon list of bio warfare chemicals yet was approved by the FDA in 1974. It is currently in over 4,000 products worldwide and is consumed by over 200 million people in the United States alone. What those 200 million consumers don’t know is that Aspartame clinically exacerbates predisposed illnesses and complicates illnesses such as Lupus, Multiple Sclerosis, Parkinson's, diabetes, and allergies.

By the early 80’s NutraSweet consumers complained of headaches, dizziness, vomiting, nausea, blurred vision, seizures, convulsions and a host of other reactions to aspartame. Despite the fact that complaints about aspartame represent 80-85% of all food complaints registered with the FDA, it is still on grocery shelves.

7. Monsanto and PCBs

Polychlorinated biphenyls, also known as PCBs, were one of Monsanto’s earlier successes at profiting off of a known toxic chemical. In the early 1920’s, PCB’s were used as lubricants, cutting oils and hydraulic fluids until scientific evidences showed that PCBs are one of the deadliest carcinogens and chemicals linked to auto-immune system disorder, birth defects, cancer, organ failure and death.

In 1979, the U.S. Congress banned production as it recognized PCBs as a significant environmental toxin and a persistent pollutant. Rather than disposing their stockpile of PCBs in a manner that was least destructive to the environment, and human health, Monsanto dumped their PCBs in an open pit near Anniston Alabama. There they sat, secretly poisoning local residents for 40 years. In 2003, Monsanto was tasked to clean up it’s mess and paid out over $600 million to residents of Anniston, Alabama, who experienced liver disease, neurological disorders and cancer after exposure to PCBs.

But Alabama wasn’t the only casualty. 99% of all PCBs were manufactured in a plant in Sauget, Illinois and currently Illinois has one of the highest rates of immature birth and fetal death and home to two superfund sites. A Superfund site is defined by the EPA as “an uncontrolled or abandoned place where hazardous waste is located, possibly affecting local ecosystems or people.” Although PCBs were banned in 1970s, they still remain in water along Dead Creek in Sauget where Monsanto had its plant for manufacturing PCBs as well as many other locations in the U.S.

Lawsuits and findings about PCB contamination continue today in the U.S. The city of Oakland, California filed a lawsuit that holds Monsanto accountable for allegedly contaminating of the city’s storm water as well as the San Francisco Bay with PCBs. A new Portland State University study revealed oysters native to the Pacific Northwest contain a cocktail of PCBS, glyphosate and pharmaceuticals. PCBs are another example of how Monsanto poisoned families, destroyed neighborhoods, and sullied renewable resources for profit.

8. Monsanto and the Growth Hormone rBGH

Monsanto’s rBGH is a genetically modified hormone that is injected into dairy cows to increase milk production. By artificially increasing milk output, rBGH also raises the levels of pus, antibiotic residues, and a cancer-accelerating hormone called IGF-1. When consumed by humans it continues to act as a cancer accelerator and has been linked to breast, colon, and prostate cancer. Many producers rejected rBGH and started labeling their products “rBGH free” but it is still in high use in the U.S. Certified organic farmers cannot use hormones like rBGH in dairy production.

9. Monsanto, Roundup, and Glyphosate

After DDT was banned Roundup became the new go-to product pushed by Monsanto. Glyphosate, the main ingredient in Roundup, was originally used as a scaling agent to clean water deposits from industrial pipes. In 1970, Monsanto chemist John E. Franz discovered Glyphosate to be a strong herbicide. 40 years later, Monsanto has flooded our food, our oceans, our rain, our intestinal flora, our wine, our beer, our breast milk, and our pollinators with Glyphosate.

After selling Roundup, Monsanto’s sale grew by 20% and from 1980s to 1990s Roundup has made up for 45% of the company’s income. Glyphosate is now the most heavily used herbicide on Earth. In 2012, at least 283.5 million pounds were sprayed on American farmlands, according to the U.S. Geological Survey. These wouldn’t be shocking statistics if it weren’t for the fact that Glyphosate has been linked to cancer, infertility, a lowered immune system, and erectile dysfunction.

But it’s not just human health that is in decline due to glyphosate, a 2015 report showed record decline in Monarch Butterflies due to Monsanto’s Roundup-ready crops. A 2010 study at the University of Buenos Aires also found that injecting glyphosate (the active ingredient in Roundup) into chicken and frog embryos caused the same sort of spinal defects that doctors have found to be increasingly prevalent in communities where farm chemicals are used. The World Health Organization declared glyphosate as a “probable carcinogen” but the biotech giant continues to discredit and fight those findings.

Just this year Monsanto filed a lawsuit to prevent California from listing glyphosate as a known carcinogen. The EPA has recently been under pressure to release the final findings relating to glyphosate but just three days after posting the results they were removed. The EPA commented, “Glyphosate documents were inadvertently posted to the Agency’s docket. These documents have now been taken down because our assessment is not final. EPA has not completed our cancer review. We will look at the work of other governments as well as work by HHS’s Agricultural Health Study as we move to make a decision on glyphosate. Our assessment will be peer reviewed and completed by the end of 2016.” An investigation into this decision has been launched and the EPA is expected to respond to the science community by mid-May 2016.

The true effects that glyphosate will have on our planet, our food security and our bodies will be revealed in time. Just as we eventually found out about Agent Orange, DDT, PCBs, Saccharin, Aspartame, and rBGH, the truth about glyphosate will become known.

Read more: The Cancer Apocalypse

10. Monsanto, Patented Life and GMOs

Monsanto is the first company to successfully patent seeds. In 2001, Monsanto owned 91% of GMO crops worldwide. Monsanto’s introduction of genetically modified crops into the food chain started in 1997. Monsanto’s Roundup-ready GMO crops were developed to help farmers control weeds. Because the new crops are resistant to Roundup, the herbicide can be used in the fields to eliminate unwanted foliage. Current Roundup Ready crops include soy, corn, canola, alfalfa, cottonseed, and sorghum, with wheat under development. These crops show up in over 75% of processed foods today.

Monsanto sold the GMO technology to farmers by promising worldwide markets, less use of chemicals and higher yields. None of these promises have come to pass, in fact just the opposite. GMOs have caused 99% loss in export of US agricultural products to Europe. According to a report, the use of pesticides has grown by 404 million pounds from the time they were introduced in 1996 through 2011.

11. Monsanto and Your Right To Know

The food movement’s landmark attempt to label GMOs was under a proposed California law called Proposition 37 or “California Right To Know.” This law would have given consumers the right to know about GMO ingredients in their food so they could make an informed choice. The proposition was defeated after Monsanto and allies spent millions of dollars in false advertising and outspent the pro-labeling side ten to one. To date, the right to know about GMOs movement has only secured one victory with legislatures, in the state of Vermont, set to go into effect on July 1, 2016.

A similar proposition that was also challenged by Monsanto was Prop 65. This proposition was targeted with millions of dollars in false advertising but managed to pass in California. Prop 65 required manufacturers to label their products for harmful chemicals and allowed citizens to bring suit to enforce the law if regulators proved lax.

Monsanto’s latest attempt at manipulating democracy in their favor is the Safe and Accurate Food Labeling Act, better known as the Deny Americans the Right to Know Act or DARK Act. The DARK Act would undo state labeling laws FDA to require mandatory national labeling of GMOs. Monsanto has gone to great lengths to say that GMOs are safe, yet they go to greater lengths to keep consumers from knowing what they are eating. It poses the question; if they’re so proud of this product why hide it from consumers?

Read more: The DARK Act Reintroduced in Senate

12. Monsanto and The Revolving Door

The reason why Monsanto is still polluting the world with toxic chemicals is the company’s cancerous connection within the decision makers. There is a revolving door between Monsanto and the US regulatory and judicial bodies responsible for making key decisions. Although Obama promised to label GMOs in 2007, he appointed the key figures of biotech companies as head of FDA and USDA.

Michael Taylor worked for the FDA, then represented Monsanto as a lawyer, then returned as the FDA's Deputy Commissioner for Policy when rBGH, a growth hormone used to gain higher meat and milk yields in cows, was granted approval.

Tom Vilsack: Former pro-biotechnology governor of Iowa that was assigned as USDA secretary. Roger Beachy: Former director of Monsanto who later became director of USDA. Elena Kagan took Monsanto’s side against organic farmers in Roundup Ready Alfalfa case and later nominated to Supreme Court. Linda Strachan was Monsanto’s representative who later became assistant secretary for USDA and EPA. Islam Siddiqui is a former DuPont and Monsanto VP who became the representative of agriculture negotiator for US trade. Justice Clarence Thomas was a former Monsanto lawyer who later wrote the majority opinion on a key Monsanto case.

13. Monsanto and Farmers

Prior to Monsanto meddling with our food, America was made up of a patchwork of small family farms. There was no such thing as organic, or conventional food. Everything was organic. Farmer’s were left to farm and worked hand in hand with nature. Farmer’s across the globe have fallen victim to a classic bait and switch contract imposed by the agrochemical giant. Monsanto baits them with promises of higher yields, easier weed control, thriving markets and switches those promises out with chemical dependency, terminator seeds, lower yields, and in many cases, the inability to sell their harvest.

GMO Farmers must depend on Monsanto for both seeds, and the chemicals needed to grow them. This alters the century’s old tradition of saving seeds and working with nature to produce the highest yield. Farmers can no longer keep their seeds, share their seeds with local farmers or trade them when funds are low. What’s even more concerning is that entire crops become contaminated with GMO seeds as they neighbor farms or are subjected to cross-pollination issues.

Fast forward to the age of mono-cropping, factory farming, DNA splicing, GMO farming, and subsidy-driven farming where hundreds of pounds of toxic chemicals are used to produce one glass of milk.

Farmer’s in India and around the planet commit suicide daily after falling for Monsanto’s false benefits of GMO farming. Since the introduction of genetically modified crops into the food chain, Monsanto has filed 145 lawsuits against farmers. On average, that is about one lawsuit every three weeks, for 16 straight years. The chemical giant has won more than $23 million from its farmer targets.

But farmers are fighting back against patent lawsuits and contamination complaints. One grain grower said that in 2004 he became ill due to Monsanto’s weed killer, the farmer claimed he suffered from neurological problems, memory loss, headaches and stammering after inadvertently inhaling the herbicide. He won his case in 2012 and after Monsanto appealed that victory, he experienced another historic moment. The appeals court said Monsanto was “responsible” for the intoxication and ordered the company to “fully compensate” François.

Read more: Lawsuit by Widow of California Farmer Says Monsanto Knew About Roundup's Link to Cancer  

14. Monsanto and Corruption

Monsanto has a long history of corruption and greed dating back to the early 1900’s. Many of Monsanto’s crimes have long since been buried, yet their trajectory has been consistent. Profit at all costs. Sell chemicals, control food and fatten the pockets of its shareholders by all means necessary.  As discussed in the points above, Monsanto maintains their control by collecting our elected officials, suing farmers, and blindfolding U.S. consumers. By 1995, Monsanto was ranked 5th among other corporations for releasing more than 37 million pounds of toxic chemicals into the environment.

The corruption of our media becomes apparent when you read FOIA requests that show scientist, academics, and University professors being paid to attack organic enthusiasts, farmers, doctors, and nutritionists. The Monsanto mouthpieces are paid to tout benefits and safety of GMOs. A recent review found 27 articles quoting (or authored by) University professors after they received Monsanto funding, but without disclosing that funding.

Read more: Monsanto Collaborates with University Professor

We also end up paying for the environmental cleanup of all these Monsanto products after they contaminate our environment. As consumers, we often forget how powerful we really are. We CAN change the course of our food and environmental future by simply choosing to opt out of Monsanto’s experimental control. As you read this list, keep in mind, your story with Monsanto doesn’t have to end poorly. Americans are rising up and sharing the truth about the injustices Monsanto has carried out and you can too!

The post 15 Things You Should Know About Monsanto appeared first on NaturallySavvy.com.

The DARK Act (Deny Americans the Right to Know,) introduced by Senate Agriculture Chairman Pat Roberts, failed reach the required sixty votes needed to move forward. If passed, The DARK Act would have made GMO labeling voluntary, revoking state’s rights to implement laws requiring mandatory GMO labeling. The interesting thing is, is that we’ve already had voluntary GMO labeling since introduction of GMO foods in the 90s! However, we haven’t seen one of the big food companies label GMO ingredients voluntarily. On the contrary, these same companies have spent millions on PR campaigns designed to keep consumers in the dark about the food they are producing.

Read more: The DARK Act Reintroduced in Senate

For context, let’s take it back a few years to better understand the magnitude of this announcement. More than thirty states across the U.S. have aimed to get genetically engineered foods labeled through legislation and ballot initiatives. Under the umbrella of the GMA (Grocery Manufactures Association,) these mega food companies created websites, falsified studies, personally attacked food movement leaders and influencers, all to keep consumers in the dark about GMO ingredients in their food. To their dismay, Americans still wanted to know what they are eating. In fact, 90% of Americans want foods made with GMOs to be labeled. This is an issue that crosses party lines, socio-economic barriers, racial and gender divisions for one simple reason… it is our food. Everyone who watches what food they put in their bodies have been fighting for clear labels on food products across the U.S. for years.

In 2014, following a three year effort from a locally formed coalition, Vermont became the first state to pass a no-trigger law with major support. The law would require processed foods made with genetically engineered ingredients to be labeled. Foods for human consumption available for retail sale that contain genetically modified ingredients shall be labeled as, “partially produced with genetic engineering,” or, “may be partially produced with genetic engineering,” or, “produced with genetic engineering.” Foods that are comprised of ingredients derived from animals that are fed GMOs do not need to be labeled.

The Vermont law only covers products that have been made using genetic engineering. So for example the milk and cheese from dairy cows that ingest GMO feed, would not carry a GMO label. Consistent with non-GMO project standards, anything with less than 0.9% genetically engineered ingredients does not have to be labeled. The same rule applies to food offered for immediate consumption such as food served in restaurants, alcoholic beverages or foods that use genetically engineered processing aids or enzymes. The Vermont law was based off the GMO labeling standard used across the European Union. In truth, similar labeling is already present in 64 other countries so it seems like this shouldn’t have been such a hard fought victory, right? Well, that’s where the big food companies have denied us of this basic right- the right to know what we are eating and feeding our families.

Read more: Top 10 Reasons to Avoid GMOs

The most popular and effective argument from the companies that make and profit from GMO ingredients, was that labeling would cost consumers an estimated $400 more per month in groceries. This was disproved multiple times by proponents of GMO labeling, independent studies, food manufacturers, grocers, private labeling experts and so on, but remained a talking point used by lobbyists, representatives and elected officials for years. However, when companies such as Mars rolled out products like Peanut M&M’s the minor costs of adding a few words to their existing packaging was not passed onto the consumer as threatened previously. What’s more is that these companies actually admitted last week that the new GMO labels wouldn’t cost the consumer anything.

Simply put, GMO labeling won’t increase food prices. Food companies change their labels all the time and have been quoted saying that changing labels is factored into the cost of doing business. It’s nice to hear these companies finally admit the truth, and that they support transparency and plan to give consumers what they want. Clear, on package GMO labeling, so they can make an informed choice on how to feed their families. Prior to the DARK act failing, Campbell’s became a frontrunner by becoming the first major food company to announce their new GMO labeling policy. Campbell’s declared that they would support mandatory, clear, on-package GMO labeling, while at the same time, breaking away from the GMA. Here at Naturally Savvy, we commend Campbell’s for being a leader and standing up for consumers’ right to know. The other four companies, Mars, General Mills, ConAgra and Kellogg’s stated that they were simply on target to comply with the Vermont GMO labeling law and defended the use of their GMO ingredients and products containing them.

So, now that these five companies have announced their usage of GMOs and their commitment to labeling them, it begs the question, who will be the next to label GMOs? Weigh in with your comment about GMO labeling and the companies you want to come forth to comply with Vermont and support your right to know.

The post Five Major Food Companies will now Label their GMO Ingredients: Campbell’s, Kellogg’s, General Mills, ConAgra and Mars! appeared first on NaturallySavvy.com.