How to avoid GMOs when eating out
Author and GMO expert Jeffrey Smith shares his advice on how to make the best food choices when you're not the one doing the cooking.
Thu, Oct 13, 2011 at 05:07 PM
A couple of years ago, I was delighted to sit down to a meal with many like-minded friends at a lovely restaurant. Jeffrey Smith — author of the best-selling book about genetically modified organisms or GMOs, "Seeds of Deception," and "Genetic Roulette" — kindly helped us avoid GMOs in our meal as we ordered as a group. I asked him to share his expert advice in how to avoid GMOs when eating out. I found it very helpful and hope you do, too.
MNN: What are the top offenders when eating out? What should we especially avoid?
Jeffrey Smith: Fast-food places are the biggest offenders, since their processed foods usually have soy and corn derivatives in most items. For other types of establishments, most of the potential GMOs are visible: e.g. corn products and tofu. To avoid sugar from sugar beets, you will have to limit your desserts to those with pure cane sugar or some other sweetener, as plain sugar is mostly from sugar beets. But don’t go for the packets of Equal or Nutrasweet. These are from aspartame, which is produced from the use of GM microorganisms and is linked to quite serious diseases.
The chief invisible GMO ingredients are oils. Soy, corn, cottonseed, and canola are all GMOs. So I inquire, usually by phone in advance, whether the restaurants uses these as cooking oils. If so, I find out if they can cook my entrée without oil, or with olive oil. Butter is also an option, but it may be from cows injected with GM rbGH, or fed GMOs.
From a health perspective, the processed foods like oils, sugar and corn sweeteners will have less risk than, say, GM corn on the cob or corn chips. The refined oils won’t have DNA and proteins. But the massive collateral damage that occurs in a GM plant due to the process itself might cause the introduction or overproduction of a dangerous constituent, such as a fat soluble toxin, that does make it into the oil. So its still a risk, but not as bad as those products that still contain the DNA and proteins.
What type of items should we order?
Ideally organic food. For non-organic, they key is just avoiding the at-risk ingredients (from soy, corn, cottonseed, canola, sugar beets, Hawaiian papaya, and a little bit of zucchini and crookneck squash.).
I imagine that certain kinds of restaurants are harder to eat GMO-free than others. What type of restaurant do you look for when eating out?
I look for restaurants that cook from scratch. It’s easier to find places that don’t use GM cooking oil if they are Italian, Greek or Middle Eastern. They usually use olive oil. But confirm that it’s pure and not blended with canola or some other GM oil.
Do you have a favorite restaurant?
I think I’m too eclectic to have a single favorite. My small town in Iowa has some great restaurants. But I also love trying local ethnic foods while I travel. While visiting India, for example, every meal in a 19-city tour was 5 star.
Do you have any other tips for us?
When you start trying to avoid GMOs in restaurants, it’s easy to get angry or blame the owner or server. I recommend just the opposite. Bring them a Non-GMO Shopping Guide and a brochure on the health dangers (available at www.responsibletechnology.org). Realize that most people are not even aware of GMOs. They will much more likely pay attention to you and the literature if you are friendly and loving.
And if you accidentally eat GMOs that you are trying to avoid, don’t fret and worry. After all, worrying is toxic, so why add to your toxic load by worrying about eating a toxic GMOs.
Thanks, Jeffrey! Your advice is much appreciated.
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