Author: TomsWrite

Jeffrey Smith writes:
I have long believed that the way to reach people about the health dangers of GMOs and glyphosate is through their particular health conditions.

For years I have wanted to build a database like this. Thanks to the rapid growth of technology, I am finally able to share with you what I have wanted for two decades.

http://GMOsCauseDisease.com is live.

It brings together everything we’ve learned about GMOs, glyphosate, and chronic illness, organized by condition and written so anyone can use it.

By now, you probably have a list of friends, family, or acquaintances who are suffering from some disease or condition, and you suspect their food may be a contributor.

Up till now, it has been hard to get their attention with the general warning that GMOs and glyphosate may be part of the cause. Now you have a tool that will.

Think of one of them. Maybe they’ve had IBS for years. They’ve cut out dairy, tried the probiotics, and sat through the appointment where someone told them it’s probably stress. Some weeks are fine. Then it all comes back, and they still don’t know why.

Nobody has ever asked whether their food was genetically engineered, or sprayed with glyphosate before it reached their plate.

Now imagine they could look up IBS and see it all in one place: how rates have changed since 1996, what doctors and animal studies have reported, and stories from people who changed what they ate and felt better.

They can do that today, for IBS or for dozens of health conditions connected to GMOs and Glyphosate.

We built this for:

Anyone who has ever wondered if their food is part of the problem.

Parents trying to figure out what to feed their kids.

People living with a chronic condition who want more options.

Practitioners looking for something to share with patients.

Everyone who has already gone non-GMO and wants to show friends and family why.

Go take a look ? (https://gmoscausedisease.com)

Please get familiar with the site today, so you can easily refer anyone who has one of the dozens of conditions or symptoms we track. Then forward this to someone who needs it.

Over the next week or so I’ll walk you through the site piece by piece. For now, go explore. I think you’re going to love what you find.

Safe eating,

Jeffrey Smith
Founder, Institute for Responsible Technology

Peel, dice, cook, blend and chill.

Click to view the video: https://x.com/dailyfoodsfacts/status/2118316129919942953?a=Y2FsmQ3gcn-9DQRaPwA&s=20

I saw this meme and thought to query the data. This is what ChatGPT returned:
Soaking rice for 30 minutes before cooking can remove some surface starch and a small amount of arsenic, but the two effects are quite different.

1. Arsenic removal

Rice absorbs arsenic from the soil and water in which it grows. Much of this arsenic is inorganic arsenic, the form of greatest concern for human health.
– A 30-minute soak may remove some arsenic, particularly arsenic on or near the surface of the grain.
– However, it is not particularly effective at removing arsenic contained within the grain.
– Rinsing the rice several times before cooking can help, but the reduction is generally modest.

2. Starch removal

Here the answer is more positive.
– Soaking allows some loose surface starch to enter the water.
– Discarding that water and rinsing the rice removes the suspended starch.
– This can reduce the cloudy water and, to some extent, the stickiness of the cooked rice.
– However, most of the starch remains inside the grain.
Research suggests that washing alone does not necessarily make a significant difference to the texture of cooked rice.

3. What is the most effective way to reduce arsenic?

The best-established household method is to cook rice in excess water, much as you would pasta, and drain it afterwards.

The figures for excess-water cooking come from FDA research.

There is also an interesting alternative: USDA research found that soaking white rice for 10 minutes in water at 80°C, using ten parts water to one part rice, removed an average of approximately 38% of inorganic arsenic.

My recommendation

If your objective is to reduce both arsenic and surface starch, I would:
1. Rinse the rice thoroughly.
2. Soak for 30 minutes in plenty of fresh water.
3. Discard the soaking water.
4. Cook in excess fresh water.
5. Drain when cooked.
One qualification: cooking in excess water also removes some water-soluble nutrients, particularly B vitamins and iron from enriched white rice.

Finally, I wouldn’t become overly concerned about rice consumption. Varying your grains rather than relying heavily on rice is a sensible way to reduce long-term exposure to arsenic.

Dave Asprey talks about many aspects of health including the disadvantages of almond, cow, oat milks. He says Coconut Milk and Macadamia Nut Milk are the two best options.

Click to view the video: https://www.youtube.com/watch?v=v2_0y8_GuuA