Monsanto’s GMO Wheat Found Growing Illegally AGAIN…This Time In Washington

GMO wheat

Isabelle Z.
August 4, 2016

A farmer has found 22 illegal plants of genetically modified wheat in an unplanted Washington field, sparking fears of another international trade fiasco like the one that occurred three years ago when similar wheat was found growing illegally in Oregon.

The wheat, which has been developed to be resistant to Monsanto’s Roundup herbicide, is unapproved for sale and commercial production in this country. The exact location of the wheat plants in question has not been released, and it’s not clear how it got there in the first place. It is being reported that the field where it was found had not been planted since last year.

Federal officials are working together with the farmer to make sure the modified wheat is not sold. They will be testing the farmer’s entire harvest of wheat to make sure none of it is tainted with GMOs. The wheat they have tested so far has all come up clear, and the USDA claims there is no evidence that this wheat has made its way into the market.

The plants found in Washington are eerily similar to wheat that was discovered three years ago in Oregon. The inserted DNA in the plant is the same, although it appears in a different location.

Similar discovery led other countries to ban American wheat in 2013

When genetically modified wheat was discovered in an eastern Oregon field in 2013, a number of Asian countries placed a temporary ban on American wheat imports, including Japan and South Korea, while the European Union began to scrutinize American wheat. The plants involved were discovered after being sprayed with Roundup and surviving. An investigation failed to uncover how the plants got there.

In light of the Washington finding, South Korea, the fifth biggest market for American wheat, has already said it will be inspecting all American wheat imports for signs of GMOs. The USDA said it would make a test available to trading partners. Washington Grain Commission CEO Glen Squires said be believes trading partners will continue to buy the wheat once they have the tests, and he added that he doesn’t anticipate major trade disruptions taking place as a result. Prices on wheat are nearing multi-year lows thanks to tight competition in the international market.

Genetically engineered wheat is illegal for commercial use and production in the U.S. and throughout the world. Monsanto admitted that GMO wheat plants were used during field trails between 1998 and 2001 in the Pacific Northwest, but they were never commercialized. Illegal GMO wheat was also discovered at a university research center in Montana, 14 years after Monsanto had tested it there.

Possibilities of contamination high

Part of the problem is that wheat pollen can blow into neighboring fields, which means it is fairly easy for crops to become contaminated. Wheat is also capable of self-pollination, which means there is no telling just how far the GM wheat from Monsanto’s open-air tests could have spread. It seems to be popping up unexpectedly even more than a decade after the tests. This places the integrity of our nation’s wheat crops at risk, and it means that short of growing your own organic fruits and vegetables at home, there is little that can be done to ensure that the food you consume is completely pure.

Farmers aren’t happy about the possible contamination, and the tests used to check for purity can be quite expensive. Monsanto shelled out $2.4 million in order to settle a lawsuit that was filed by American wheat farmers in the fallout of the Oregon GMO wheat scare. In 2015, the firm paid a further $350,000 to various farmers for the same problem. Of course, these amounts barely make a dent in the firm’s bottom line as their annual profits number in the billions.

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Many Of These Conditions Can Be Linked To Gluten!

Dr. Bob DeMaria
July 26, 2016

Is gluten just the newest ‘thing’ in health or is there really something to it? Dr. Bob DeMaria, the Drugless Doctor, discusses the role gluten can play in the body and what kind of health challenges it could lead to. Do you have signs that gluten is hard on your body? How do you know? Dr. Bob discusses this as well. Find out if many of these conditions can be linked to gluten!

Sustainable Food Group Petitioning Big Food [Bread] To Stop Spraying Wheat With Cancerous Glyphosate

J.D. Heyes
July 26, 2016

A United Kingdom-based charity and organic certification body has called on all major UK bread makers and supermarkets to stop using and selling products that have been treated with glyphosate, the main chemical in the widely-utilized Roundup herbicide by Monsanto.

In a letter, the Soil Association noted that the country’s wheat harvest is approaching, and requested that bread companies and farmers refrain from applying glyphosate as a pre-harvest desiccant in the wheat supply chain, the site Farming UK reported.

Dessication refers to the process of applying a herbicide to a crop shortly before it is harvested, ostensibly to even out ripening so that harvesting can be done sooner (as in northern climates); to improve weed control for a future crop; or when farmers want to ripen a crop more quickly so that they can replant another sooner.

The problem with glyphosate, the Soil Association and others have noted, is that the World Health Organization has confirmed that studies indicate it is a probable carcinogen.


And while the European Union has recently allowed the use of glyphosate pre-harvest in an unrestricted manner, individual EU member states have the authority to decide whether or not they want to permit its use.

The director of policy at the Soil Association, Peter Melchett, said in his letter, that he was “disappointed” over the EU’s glyphosate extension, and appealed directly to UK bread makers to avoid it.

“The Soil Association is disappointed that glyphosate’s license has been extended until December 2017, although the fact that the 18 month extension is far shorter than the 15 years originally proposed has come as a huge blow to the pesticide industry,” Melchett said.

“As you may know, it is for Member States to apply further restrictions on the use of glyphosate, but the Commission made clear (that it supports three important curbs on glyphosate use that were recommended by the European Parliament,” he continued. “In light of mounting evidence that has found glyphosate is not the benign chemical that you were led to believe, the Soil Association believes all these conditions must be implemented as soon as possible.”

Melchett called for any manufactures of flour in the UK to insist that glyphosate not be used on wheat, the primary ingredient in flour, in order to keep the chemical out of the human food chain. He further noted that glyphosate use was controversial, and for that reason should be discontinued. His letter also called on the bread industry to shun the chemical now, before the scheduled harvest of wheat in a couple of weeks.

“The European decision has been taken. The short term and conditional approval for the continued use of glyphosate has clearly confirmed that there are, at the very least, doubts about the safety of glyphosate, and Member States have just agreed that there should be restrictions on pre-harvest use of glyphosate.”

‘Not in our bread’

The WHO study, released in the spring of 2015, and published in the highly respected British medical journal The Lancet, confirmed that the chemical glyphosate is “probably carcinogenic to humans,” and as such it was given the second-highest classification for cancer-causing substances, just below “known carcinogen.”

The study also found that glyphosate was routinely detected in the blood and urine of agricultural workers who had been exposed to it.

The problem even with some organic foods is that genetically modified crop species can often infiltrate fields where no chemical herbicides and pesticides are used. Many have chosen to to purchase their own personal grow systems to avoid any hint of contamination by GM foods.

For bread in the UK, however, the Soil Association hopes that its plea will lead to action on behalf of bread makers and wheat growers. Some have accused the group of “scare-mongering” over glyphosate, but its “Not In Our Bread” campaign shows that glyphosate use has skyrocketed in the country.


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This Is A Real Health Concern & Its Getting Worse

Dr. Walter Crinnion
May 3, 2016

Dr. Walter Crinnion discusses a very popular health topic these days. Find out whether he thinks it’s just a popular topic or a real health concern and why. He also discusses the three most common reacting foods, or foods that cause various issues with digestion or other common health issues. Find out why it is a read health concern.

EXCLUSIVE: Quaker Instant Oatmeal & Silk Non-GMO Soy Milk Found Contaminated With Alarming Levels Of Glyphosate Weed Killer…And They Are Not Even Genetically Modified Foods!

Mike Adams
April 20, 2016

According to glyphosate laboratory testing conducted at Microbe Inotech Laboratories, Inc., in St. Louis, the Quaker Instant Oatmeal (Strawberries and Cream) sample tested at the lab contains an astonishing 1,327.1 ppb (parts per billion) of glyphosate weed killer.

The test results, achieved via the ELISA methodology (enzyme linked immunosorbent assay), are astonishing for two reasons:

1) They are extremely high, far surpassing the levels of glyphosate that have so far been detected in other foods.

2) Oats are not GMO! While glyphosate might be expected at some concentrations in GM soy and other herbicide resistant crops, very few people are aware that glyphosate is being routinely sprayed on wheat, barley and oat crops as a powerful desiccant, right before harvest.

Organic brands were far cleaner

By comparison, Nature’s Path Organic Instant Oatmeal — produced by a cereal company that meticulously avoids GMOs and toxic agricultural chemicals — showed a final test result of “less than 75 ppb” which could mean essentially zero. For grains, anything below 75 ppb is below the LoD (Limit of Detection) for the ELISA methodology.

The testing was commissioned by the Alliance for Natural Health (ANH-USA), which tested 24 popular breakfast foods and found glyphosate concentrations in 11 of those samples. ANH-USA has also released a video on the subject, entitled “Are You Eating Glyphosate For Breakfast?” (The answer is probably YES…)

“We decided to do this testing to see just how ubiquitous this toxin has become in our environment. We expected that trace amounts would show up in foods containing large amounts of corn and soy,” explained Gretchen DuBeau, executive and legal director of ANH-USA. “However, we were unprepared for just how invasive this poison has been to our entire food chain.”

See the brand names of the products that tested positive for glyphosate

ANH-USA results, found at this link, use generic descriptors of food samples, without their brand names. But Natural News can now exclusively report the brand names behind these foods which tested positive for glyphosate, according to lab results provided to Natural News:

1327.1 ppb – Quaker Instant Oatmeal, Strawberries and Cream
491.9 ppb – Thomas’s Whole Wheat Bagels
151.5 ppb – Rudio Multibagels
403.0 ppb – Pepperidge Farm Whole GrainBread, 100% Whole Wheat
136.4 ppb – Dave’s Killer Whole Wheat Bread
34.4 ppb – OreIda Hash Brown Potatoes
24.1 ppb – Russet Potato
260.6 ppb – Cream of Wheat Hot Cereal Whole Grain
104 ppb – 365 Coffee Creamer
86 ppb – Original Silk Soy Creamer Non GMO

In addition, results of over 100 ppb were also found in eggs, but extracting glyphosate from eggs hasn’t yet been validated with the ELISA method, so we’re not including those results here.

Silk, Whole Foods’ 365, Pepperidge Farm, Thomas’s and other brands all named

Many consumers will be extremely surprised — perhaps “shocked” is a better descriptor — to learn that “Silk” brand non-GMO soy milk still contains glyphosate, according to these test results.

Whole Foods’ 365 brand was also found to contain a significant concentration of glyphosate, as was Cream of Wheat hot cereal, which is mostly made of wheat (which is also non-GMO).

Thus, the disturbing upshot of these tests is that even non-GMO crops can be saturated with glyphosate weed killer chemicals. This includes oats, wheat, barley and other crops.

Glyphosate is currently listed as “probably carcinogen” by the IARC — meaning these health experts believe there is credible evidence that it causes cancer. Click here for the IARC’s report and conclusions.

Because of its toxicity, glyphosate is being aggressively outlawed by various countries around the world such as The Netherlands and Sri Lanka, to name a few.

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Documentary Explores Link Between Mood and Diet

Dr. Mercola
January 9, 2016

The connection between your food and your mood has been the focus of occasional scientific inquiry over the past couple of decades.

Your diet can have a pronounced biochemical effect on your mental health, but the reverse is also true—your emotional state can influence the foods you choose, as well as being a major force behind food cravings.

Dr. Brian Wansink1 of Cornell University, author of more than 200 articles and books about the psychology of eating, is featured in the PBS documentary “Food on the Brain.”

This program explores the psychology of eating and provides tips and tricks for making better food choices when faced with the overwhelming number of products in supermarkets today.

Your Foods Influence Your Moods—And Vice Versa

The average supermarket now carries 43,844 different products.2 How can you even begin to make good choices when there are so many products from which to choose? Going shopping can be overwhelming.

Shoppers report that an abundance of choice can make decision-making difficult, and five percent of shoppers will simply walk away empty-handed when the scope of choices makes selection too overwhelming.3

Research has shown that an unprocessed food based diet, including fermented foods to optimize your gut flora, supports positive mood and optimal mental health.

For example, dark chocolate, berries, coffee, bananas, omega-3 fats, and turmeric (curcumin) tend to boost your mood, whereas sugar, wheat (gluten), and processed foods have been linked to poor mood.

But the influence also works in the other direction. Studies show that your emotional state may significantly control the types of foods you choose, as well as how much food you’re inclined to eat.

Could Avoiding Overeating Be as Simple as Thinking Happy Thoughts?

A series of fascinating studies4 by Cornell University’s Food and Brand Lab (run by Dr. Wansink) were designed to explain the mechanisms by which negative and positive moods influence your food choices.

Researchers found that individuals select healthy or “indulgent” foods depending on whether they’re in a good or a bad mood, respectively. They discovered that if you think about what you’re grateful for, you’ll eat up to 77 percent healthier.

Why would this be?

Individuals in positive moods who make healthier food choices are often thinking more about future health benefits than those in negative moods, who focus more on immediate taste and sensory experience. Researchers wrote:

“When people are in a good mood, things seem okay and they can take a big picture perspective. This kind of thinking allows people to focus on the more abstract aspects of food, including how healthy it is…

Conceptually, when people feel uncomfortable or are in a bad mood, they know something is wrong and focus on what is close in the here and now.

We hypothesized and demonstrated that this kind of thinking gets us to focus on the sensory qualities of our foods – not things that are more abstract like how nutritious the food is.”

The research team suggests that if you’re in a bad mood and you want to reduce your temptation to overeat, or not eat the wrong thing, try focusing on something other than the present. If you want to change your eating, change your thoughts—think of something you’re grateful for.

Comfort Foods May Not Be So Comforting After All

The healing power of comfort food may be overrated, if you believe the results of a recent study.5 Researchers at the University of Minnesota found that indulging in comfort food has little effect on how quickly you recover from a bad mood.

The study was funded by NASA in hopes of finding a way to improve the mood of astronauts on space missions. Astronauts tend to lose weight in space, where work demands are high and the food is generally bleak and uninspiring.

Individuals who didn’t soothe themselves with food found their moods bouncing back just as quickly as those who indulged in “comfort food.”6 Even when comfort food helped with mood, the effects were short-lived.

In a previous study,7 Dr. Wansink’s research team found that, contrary to popular belief, people tend to eat “comfort foods” as a reward, rather than in response to sadness or stress.

About 86 percent of those surveyed reported seeking out comfort foods when they were in a happy mood, as opposed to 36 percent reporting eating comfort foods when feeling down.

Tips and Strategies to Prevent Overeating

Being mindful of your eating is important, but sometimes mindfulness alone isn’t enough. Many human behaviors are driven by unconscious emotions, and eating patterns are no exception. There are ways to clear out these unconscious emotions, which I’ll be addressing shortly, but it’s also nice to have a few psychological tools to “trick” your body into eating less. Dr. Wansink discusses a few of these in the featured documentary.

Smaller Plates Equal Smaller Portions

Although calorie counting is not an effective approach to weight loss, portion control can be important, particularly if you are inactive or have a sluggish metabolism. Westerners typically consume much larger portions than they need. One way to control portions with minimal effort is by using smaller plates. This seems to work by way of an optical illusion—food portions appear larger on a smaller plate, which tricks your brain into serving and eating smaller portions.8

Plate size has been found to affect how much you eat by 25 percent! Interestingly, the same applies to glassware and utensils. If you want to reduce your intake of sweetened drinks or alcohol, use tall, thin glasses instead of short, wide ones. Similarly, using a smaller fork9 and cutting your food into smaller pieces10 seems to reduce consumption.

If you’re using larger plates, choose plates of a color that contrasts greatly with your food, but with a color similar to the tablecloth. Dr. Wansink also mentions a “half-plate” rule. He says, “It doesn’t matter what you eat as long as half your plate consists of fresh vegetables and fruits.”

I would generally agree, provided you’re not consuming junk food or processed foods. Remember also that a large portion of those vegetables are best consumed raw. Make sure to drink plenty of pure filtered or spring water every day, as sometimes thirst masquerades as hunger.

A 2010 study found that drinking two cups of water prior to meals is an effective way to reduce food intake, especially for middle-aged and older adults.11 Another scientific review concluded that drinking ice water prior to a meal, in lieu of a sweetened beverage, may result in your eating less.

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Magnesium — A Key Nutrient for Health and Disease Prevention
Dr. Mercola
December 28, 2015

Magnesium is the fourth most abundant mineral in your body. More than 3,750 magnesium-binding sites have been detected on human proteins,1 and it’s required for more than 300 different enzymes in your body.

In short, magnesium plays an important role in a wide variety of biochemical processes, including the following:

Creation of ATP2,3 (adenosine triphospate), the energy molecules of your body Action of your heart muscle Proper formation of bones and teeth
Relaxation of blood vessels Regulation of blood sugar levels Activating muscles and nerves
Helping digest proteins, carbohydrates, and fats Serving as a cofactor for RNA and DNA It’s also a catalyst for neurotransmitters like serotonin

As is the case with vitamin D, if you don’t have enough magnesium, your body simply cannot function optimally, and insufficient cellular magnesium levels set the stage for deterioration of metabolic function that can snowball into more serious health problems.

For starters, magnesium is critical for the optimization of your mitochondria, which have enormous potential to influence your health, especially the prevention of cancer.

In fact, optimizing mitochondrial metabolism may be at the core of effective cancer treatment. But your mitochondrial function is also crucial for overall good health, energy, and athletic performance.

Optimizing Mitochondrial Function with Magnesium

Mitochondria are tiny organelles, originally thought to be derived from bacteria. Most cells have anywhere from 1 to 2,000 of them. Your organs need energy to function properly, and that energy is produced by the mitochondria in each cell.

Since mitochondrial function is at the very heart of everything that occurs in your body, optimizing mitochondrial function (and preventing mitochondrial dysfunction) by making sure you get all the right nutrients and precursors your mitochondria need is extremely important for health and disease prevention.

As explained by Rhonda Patrick, Ph.D., in the video above, magnesium plays an important role. Patrick has done extensive research on the link between mitochondrial metabolism, apoptosis and cancer, and on the effects of hyperthermic conditioning on muscle growth.

High-intensity interval training helps optimize athletic performance by increasing your oxidative capacity, meaning the ability of your muscle cells to consume oxygen. Your oxidative capacity relies on your mitochondria’s ability to produce ATP by consuming that oxygen inside the cell.

As noted by Patrick, “You want your ATP production to exceed your ATP consumption, in order to enhance or maximize your performance and avoid muscle fatigue.”

You can increase your oxidative capacity in two ways:

  • Increasing the total number of mitochondria in your cells by engaging in high intensity interval exercises. However, in order for new mitochondria to be created, you must have sufficient amounts of magnesium.
  • Increasing the efficiency of your mitochondria to repair damage and produce ATP. This process also requires magnesium as a co-factor.

Common Causes for Magnesium Deficiency

A century ago, we were getting an estimated 500 milligrams (mg) of magnesium from the food we ate, courtesy of the nutrient-rich soil in which it was grown. Today, estimates suggest we’re only getting 150 to 300 mg a day from our food supply.

As noted by Patrick, eating a diet rich in calories and poor in micronutrients (read processed foods) is a primary risk factor for magnesium deficiency, for the simple reason that magnesium resides at the center of the chlorophyll molecule.

Chlorophyll, as you may know, is what gives plants their green color. Most Americans eat far too few fruits and vegetables, which may explain why more than half of the American public is deficient in magnesium.

In addition to not getting sufficient amounts from your diet, magnesium is also lost through stress, lack of sleep, alcohol consumption, and prescription drug use (especially diuretics, statins, fluoride and fluoride-containing drugs such as fluoroquinolone antibiotics).

Magnesium levels can also decline in the presence of certain hormones, such as estrogen. If you have elevated insulin levels — which an estimated 80 percent of Americans do — you’re quite likely to have low magnesium levels.4

Increasing your magnesium intake may actually go a long way toward improving your condition, or warding off insulin resistance and diabetes in the first place. In one study,5 prediabetics with the highest magnesium intake reduced their risk for blood sugar and metabolic problems by 71 percent.

A second study6 also found that higher magnesium intake reduces the risk of impaired glucose and insulin metabolism and slows progression from pre-diabetes to diabetes.

According to the authors, “Magnesium intake may be particularly beneficial in offsetting your risk of developing diabetes, if you are high risk.” The mechanism by which magnesium controls glucose and insulin homeostasis appears to involve two genes responsible for magnesium homeostasis.7

Magnesium is also required to activate tyrosine kinase, an enzyme that functions as an “on” or “off” switch in many cellular functions and is required for the proper function of your insulin receptors. Last but not least, digestive problems such as Crohn’s disease and leaky gut impair your body’s ability to absorb magnesium, which is yet another cause of inadequate magnesium levels.

As noted by Dr. Dean, it’s quite possible that magnesium insufficiency is part of why health problems such as heart disease, diabetes, and high blood pressure are so prevalent these days. It may also play a role in fibromyalgia,8 magnesium deficiency is a well-recognized factor in migraines.9

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