Rats fed Monsanto’s GM corn suffer from tumors

A study conducted at University of Caen in France finds that rats fed Monsanto’s genetically modified corn suffered from tumors and severe liver and kidney damage. Rats fed corn from NK603, a seed variety that is tolerant to Monsanto’s Roundup weedkiller, died earlier than rats fed a standard diet. Tom Sanders, head of the nutritional sciences research division at King’s College in London remarked the study did not provide data on the amounts of food fed to the rats and what their growth rates were. 

GMOs are highly unpopular in Europe and are a debated topic in the United States. In California, the 2012 ballot measure Proposition 37 seeks to mandate labeling of genetically engineered foods. The results of this study could create further opposition to GMOs. 

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Canned Soup is convenient but not always safe!

As a current college student this is very good to know, we usually go for the food that is most convenient (not time consuming and easy to make). -Aliyah, Neon Tommy

If you’re looking for a hearty meal to warm you up as the temperature drops this winter, you may want to put down that can of soup and back away slowly. 

Researchers at Harvard found that people who ate canned soups for five days in a row had 1,200 times as much of the chemical bisphenol A (BPA) in their bodies as those who ate fresh soups. 

BPA has been linked to a wide array of health issues such as reproductive abnormalities, cancer, diabetes and heart disease, and is used in the lining of canned foods. 

READ MORE HERE: Take Part

Too much food when other people are starving

I’ve long believed that chefs can radically reduce food waste by planning better, prepping less food, and donating leftovers, in that order. Other strategies, such as “tray-less dining,” help in “all you care to eat” settings, such as college dining halls. I recently decided to put my beliefs to the test. In doing so, I realized the limitations of my good intentions and how tough it can sometimes be to put ideas into practice.

I attended a chefs’ competition — a real one, without squadrons of makeup artists, predetermined “secret” ingredients, or unseen hours of washing and prepping ingredients — for Bon Appétit Management Company chefs. This semiannual Northern California Chefs Exchange started at 7 a.m. with a butchery demonstration, followed by a farmers’ market trip and then a tutorial on artisanal tofu making. By noon, the 32 chefs I accompanied on their morning journey were as hungry to compete with each other as they were to eat each others’ creations……

Food waste happens, especially when feeding a crowd. Fewer guests show up at events than expected, an inexperienced chef or host that genuinely wants to demonstrate generosity orders far too much food. But donating leftovers has its complications too, even with the best of intentions at play. Most agencies want familiar food, not “fancy food.” And like the rest of the population, they want meat. For those of us on the giving end, it’s important to experience our embarrassments — and get over them. Reducing food waste is critically important for humanitarian and environmental reasons, but donating prepared food has its challenges. Perhaps this means we need to work harder at not having so many leftovers in the first place.

READ ENTIRE ARTICLE HERE: The Atlantic

How many servings? …new CBS Food Icon

This looks cool! -Aliyah, Neon Tommy