Monthly Archives: July 2023

bioengineering

What Is BioEngineering

by gmo,

Our food is being modified again! After consumers and consumer advocacy agencies pushed so hard to get genetically modified foods labeled and identified, now food producers are attempting to do an end run around us by change the terminology. On your food labels you may see the terms gene-edited and bio-engineered. Both terms refer to modifications to our food, including plant and animal modifications. 

Consumer resistance to the idea of genetic modification has caused many food-production companies to move into the arena of bio engineering and gene editing. Using technologies such as CRISPR and TALEN they snip out or modify genetic code in whatever way it is that they’re trying to change. This technology is new enough that we do not know the long-term impact of this kind of biological editing. 

Definitions 

To better understand the terminology let’s look at definitions.

Genetic modification requires inserting genes from other plants or species to get the desired result in a plant. Studies have shown that there are negative side effects from this process. 

Gene editing and bio engineering are used to generate changes by altering the genes that already exist within the plant or animal. The premise is that it will closely mimic nature, similar to random mutations that could “technically” happen if nature was left alone. 

As noted, there are negative side effects of genetic modification but what about the other two?

In March of 2018, the USDA stated that “it had no plans to evaluate gene-edited plants for health and environmental safety prior to commercial release if they could otherwise develop through traditional breeding, so long as the crop is not a plant pest or developed using plant pests.” 

While this may sound reasonable, let’s look at some of the negative aspects which should be considered.

First of all, there is the illegal and irresponsible aspect that could arise such as clinical operation of human embryo genome editing since it can be used for modifications in animal stock. 

And secondly there can be what is known as “off-target” editing. This may cause a loss of function mutations in properly functioning genes or incorrect repairing of disease-inducing genes due to the changes that have been made. 

Thirdly, we don’t know the safety of this process to human health and to the environment; it should not be considered “better” than foods that are genetically modified.

We don’t know

According to a paper from 2019, the use of bio engineered/gene edited foods has raised both regulating and biosafety concerns because they affect both the present and future of humans, animals, and the environment. Plus, the current knowledge about the safety of these processes is relatively limited.

Initially genetically modified organisms were promoted as being benign and completely safe. Now thanks to organizations like the Institute for Responsible Technology, The Cornucopia Institute, and the work of Dr. Stephanie Seneff we know that’s not true. But it took time for these findings to come to light.  How long will it take until this newest variant of food modification will be found to be not as advertised?

Many foods do now have a bio engineered label, I suspect it’s because food producers think consumers are not smart enough to understand what’s being done to their food so they believe they can get away with using that on the label. Just as with GMO, anything that says gene edited or bio-engineered is something you want to avoid.

Sources

  • Antonsen, T., Dassler, T. How to Do What Is Right, Not What Is Easy: Requirements for Assessment of Genome-Edited and Genetically Modified Organisms under Ethical Guidelines. Food ethics 6, 12 (2021). https://doi.org/10.1007/s41055-021-00091-y
  • Lassoued, R., Macall, D.M., Smyth, S.J., Phillips, P., and Hesseln, H. Risk and safety considerations of genome edited crops: expert opinion. Current Research in Biotechnology. Vol. 1, November 2019,Pages 11-21
  • Van Eenennaam, A.L., Wells, K.D. & Murray, J.D. Proposed U.S. regulation of gene-edited food animals is not fit for purpose. npj Sci Food 3, 3 (2019). https://doi.org/10.1038/s41538-019-0035-y
  • Zhang, D., Hussain, A., Manghwar, H., Xie, K., Xie, S. Zhao, S., Larkin, R.M., Qing, P., Jin, S., and Ding, F. Genome editing with the CRISPR-Cas system: an art, ethics and global regulatory perspective. Plant Biotechnology Journal. (09 April 2020). https://doi.org/10.1111/pbi.13383
  • The Institute For Responsible Technology, https://responsibletechnology.org/the-basics/ 
  • The Cornucopia Institute. https://www.cornucopia.org/?s=gmo 
  • Dr. Stephanie Seneff. https://stephanieseneff.net/ 

spice substitutions

Spice Substitutions And DIY Blends

by Uncategorized,

There’s nothing worse than being in the middle of a recipe and realizing you’ve run out of something. Or you go to the grocery store to buy supplies and they’re out of whatever it is that you need.

While the best option is to have a Preparedness Pantry, the good news is there are ways to make substitutions so you’re not caught in a lurch. Some of these substitutions come in super handy simply because you can save money by easily substituting one spice for another.  For example, I never buy chervil or mace, which tend to be more expensive, and use their substitutes instead. And sometimes making a blend yourself allows you to modify a blend to your personal preferences.

Here are some of my favorite ways to replace spices. Where the recipe does not give a measurement it simply means the substitution is to use and equal amount of the other spice. All spices listed are either dried or powdered.

Spice Substitutions

  • Allspice: 1 tsp ground cinnamon + ½  tsp ground nutmeg
  • Cardamom: ground ginger
  • Chervil: tarragon or parsley
  • Cilantro: parsley
  • Mace: ground allspice or ground nutmeg
  • Rosemary: thyme or tarragon or savory
  • Savory: Thyme or marjoram or sage
  • Tarragon: fennel seed
  • Thyme: basil or marjoram or oregano or savory

DIY Spice Blends

  • Apple or Pumpkin Pie Spice: ½ tsp cinnamon + ¼ tsp ground nutmeg + ⅛ tsp allspice + ⅛ tsp ground ginger
  • Brisket Rub: ¼ cup smoked paprika + 3 Tbsp sugar + 2 Tbsp garlic salt + 1 Tbsp black pepper + 1 Tbsp onion powder + 1 tsp cumin powder + 1 tsp chili powder - This is enough for a 5 pound brisket
  • Chai Tea Powder - 1 Tbsp cinnamon + 1 tsp ground cardamom + 1 tsp ground ginger + 1 tsp nutmeg - steep in black tea to make chai tea
  • Chili Powder - 2 Tbsp paprika + 2 tsp oregano + 1 ½ tsp ground cumin + 1 ½ tsp garlic powder + 1 tsp onion powder + ¼ tsp cinnamon + cayenne pepper to taste
  • Everything But The Bagel - 1 Tbsp dried garlic + 1 Tbsp dried onion + 1 Tbsp poppy seeds + 1 Tbsp sesame seeds + 2 tsp kosher salt
  • Fajita Seasoning - 1 Tbsp chili powder + 1 tsp oregano + ½ tsp cayenne pepper + ½ tsp black pepper +½ tsp sea salt + ¼ tsp garlic powder + ⅛ tsp onion powder
  • Garlic Salt: 1 Tbsp sea salt + 1 tsp garlic powder + 1 tsp parsley
  • Herbes de Provence: 1 Tbsp thyme + 1 Tbsp rosemary + 1 Tbsp oregano + 1 tsp ground fennel + 1 tsp basil – if desired you can add 1 tsp culinary lavender
  • Italian seasoning - 1 ½ Tbsp oregano + 1Tbsp basil + 1 Tbsp marjoram + 1 Tbsp rosemary + 1 Tbsp thyme + 2 tsp parsley
  • Poultry Seasoning: 2 Tbsp oregano + 1 Tbsp parsley + 1 Tbsp sage + 1 ½ tsp thyme + 1 tsp crushed celery seed + ½ tsp rosemary + ½ tsp onion powder  
  • Taco Seasoning:  2 Tbsp chili powder + 1 Tbsp ground cumin + 2 tsp sea salt + 2 tsp ground pepper + 1 tsp paprika + ½ tsp garlic powder + ½ tsp onion powder + ½ tsp red pepper flakes + ½ tsp oregano

Don’t forget that spices can be a tricky thing for many people. It’s easy to buy something for a recipe and then it languishes in your kitchen forever. The next thing you know you’re trying to get what you need for a recipe and there’s an explosion of little containers when you open the door.  Keeping your spices organized and being mindful about them can help you have less clutter in the kitchen.