bioengineered food Archives - Amazing Health Advances

Are Big Retail Chains Driving Global Obesity? Study Confirms Alarming Link

The AHA! Team — Mon, 12 May 2025 05:07:00 +0000

Dr. Sanchari Sinha Dutta, Ph.D. via News-Medical – As large retail chains dominate global food markets, unhealthy eating soars—highlighting an urgent need to reshape food environments to combat rising obesity rates. In a recent study published in Nature Food, researchers assess the impact of the retail food environment on global health. An overview of the global food landscape South Asia experienced a dramatic 275% rise in the density of chain outlets from 2009 to 2023, highlighting a rapid shift toward large corporate food systems. Over the past 50 years, global food systems have radically transformed from independent and traditional food sources to systems that are often urbanized, industrialized, digitalized, and run by large retail conglomerates. These changes have increased the availability and affordability of many foods; however, modern global food systems are associated with numerous challenges, including inequitable access to nutritious foods and increased consumption of highly processed products. Compared to traditional foods like grains, fruits, and vegetables, highly processed packaged foods are often high in energy while lacking essential nutrients. Consuming these foods increases the risk of numerous non-communicable diseases (NCDs), the most common of which include obesity, type 2 diabetes, and cardiovascular disease. Diet-related decisions can be largely influenced by the type of retail food environment, which encompasses supermarkets, convenience stores, vending machines, cafes, and restaurants. Multinational food chains, for example, often offer affordable foods that are highly processed and unhealthy. Therefore, when these retailers are the only source of food in low- and middle-income regions, they inevitably contribute to NCD-related morbidity and mortality in these populations. To date, few studies have compared differences in the density of retail food systems within and between countries. Thus, it is imperative to better understand current and historical trends in the global food retail landscape and how these differences in food systems impact the prevalence of NCDs. Study findings Digital grocery sales surged globally, especially in upper-middle-income countries, signaling a new frontier in how unhealthy foods reach consumers. The researchers of the current study measured changes in physical and digital retail food environment indicators across 97 and 23 different countries, respectively, from 2009 to 2023 and 2013 to 2023. Between 2009 and 2023 the density of chain outlets increased from 2.63 to 3.25 for every 10,000 individuals, respectively, a rise of over 23.6%. This growth was faster in low—and middle-income countries before 2017. The slowest growth of chain outlets in high-income countries was observed between 2016 and 2020. Overall, a consistent rate of chain outlet growth was observed in upper-middle income countries during the study period. Between 2009 and 2023, the density of non-chain outlets decreased by 13.7%, with every nation outside of North America experiencing a reduction every year. The greatest decrease was observed in upper-middle income countries, followed by low-to-middle income and high-income countries. North America showed the highest reliance on chain stores for unhealthy food, accounting for more than 80% of these sales throughout the study period. The ratio of non-chain to chain outlets decreased by 61% during the study period, with low- and middle-income countries experiencing the largest decline despite having the highest number of non-chain outlets for each chain outlet. Between 2009 and 2023, grocery sales from chain outlets increased by 8.5% in all nations included in the analysis, with South Asia experiencing the greatest increase of 6.68%. However, North America and sub-Saharan Africa did not report any changes in the percentage of grocery sales from chain retailers. The sale of unhealthy foods increased by 4.9% between 2009 and 2023 with South Asia reporting the greatest annual increase during this period. No significant changes in the sales of unhealthy foods were reported in North America. The percentage of unhealthy food sales from chain outlets also increased significantly by 10.9% during this period. In North America, over 80% of unhealthy food sales were from chain outlets, compared to 30% in South Asia. Impact of the retail food environment on obesity The prevalence of obesity increased by about 2% between 2009 and 2022, with all included geographical regions reporting a significant rise in obesity rates. The density of chain and non-chain outlets and the sales of unhealthy foods positively correlated with obesity rates. As the number of non-chain grocery stores reduced in certain nations, the likelihood of rising obesity rates increased. Study takeaways An increasingly corporatized retail food environment is associated with increases in obesity prevalence. Surprisingly, sub-Saharan Africa and North America were unique, showing no notable rise in the proportion of grocery sales made by large chain retailers over the study period. Large chain retailers gain the power to manipulate prices to maximize profits and increase the sale of ultra-processed, unhealthy, and packaged foods by largely dominating food markets. These factors can collectively manipulate customers to develop unhealthy food habits, potentially increasing the risk of developing NCDs like obesity. The study findings emphasize the crucial need to monitor the role of retail food environment transformation on human and planetary health, especially in low—and middle-income countries, where this change is more rapid and pronounced. Journal reference: Scapin, T., Romaniuk, H., Feeley, A., et al. (2025). Global food retail environments are increasingly dominated by large chains and linked to the rising prevalence of obesity. Nature Food. doi:10./1038/s43016-025-01134-x, https://www.nature.com/articles/s43016-025-01134-x To read the original article click here.

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Buyer Beware: Frozen Food Health Dangers Exposed

The AHA! Team — Fri, 15 Nov 2024 06:06:31 +0000

Patrick Tims via NaturalHealth365 – NEW research: Every 10% increase in calories from junk food triggers a ‘CRAZY’ effect on cancer risk We’ve all been tempted by the siren call of the frozen food aisle. Those colorful boxes promise delicious, “home-style” meals in minutes – it’s hard to resist. And when you’re short on time, brands like Stouffer’s may seem like a gift from heaven. But, behind the mouthwatering images and claims of so-called “wholesome” ingredients lurks a less appetizing reality. These frozen favorites contain excess denatured salt, unwanted preservatives, plus other unhealthy additives. While these foods may be easier on our schedules, they’re not doing our health any favors. In this article, we’ll take a closer look at what’s really inside these frozen meals. We’ll explore how companies like Stouffer’s have built empires on convenience and whether that convenience is worth the potential cost to your health. EWG food scores show frozen food companies are no longer trustworthy brands focused on consumer well-being There was a time when Hungry Man dinners and Boston Market frozen meals were staples in many American households. These quick and easy options seemed the perfect solution for busy families and individuals. However, our understanding of nutrition has evolved, and so has our perspective on these freezer aisle options. In recent years, organizations like the Environmental Working Group (EWG) have shed light on the true contents of many frozen foods, including popular brands like Stouffer’s. Their findings have given consumers pause, prompting a closer look at what we’re really eating when we opt for convenience. The EWG’s food scoring system evaluates products based on nutrition, ingredients, and processing methods. This comprehensive approach considers factors such as pesticide residues, contaminants, food additives, and antibiotic use in meat production. When applied to frozen meals, the results are often concerning. Many frozen food brands, Stouffer’s included, fall short in several areas. Most are not certified organic, which raises questions about the quality and origin of their ingredients. More troubling are the additives commonly found in these products. The meat used in frozen entrees presents another area of concern. Much of the meat ingredients come from animals treated with synthetic antibiotics and hormones – practices that are increasingly scrutinized for their potential impact on human health and the environment. It’s important to note that these findings don’t necessarily mean all frozen foods are harmful. However, they do highlight the need for consumers to be more discerning about their choices. As we dive deeper into specific ingredients and their potential effects, it becomes clear that the convenience of frozen meals often comes at a hidden health cost. Don’t believe Stouffer’s misleading frozen food claims When you flip over a Stouffer’s package, you might notice something curious – the vague term “flavor” listed as an ingredient. This ambiguity is just the tip of the iceberg. These frozen meals often contain high levels of toxic fats, excess sodium, and artificial flavors – a far cry from the wholesome, home-cooked meals they aim to replicate. While Stouffer’s maintains that their products are safe and high-quality, recent scrutiny has raised some red flags. For instance, many of their products contain genetically modified organisms (GMOs), including modified food starch and soy protein isolate. While big food companies turn a blind eye to the dangers of consuming GMOs, their presence alone contradicts the “natural” image many associate with the brand. Perhaps more concerning are the chemical additives and other questionable ingredients. Are those mysterious “flavors” listed on the package? They could hide a cocktail of artificial chemicals that manufacturers aren’t required to disclose individually. The EWG report we mentioned earlier also highlights the high levels of denatured salt in these meals. While salt enhances flavor, excessive amounts can pose cardiovascular risks. Moreover, heavily processed ingredients contradict the wholesome, home-style image the Stouffer’s brand tries to project. Let’s look at a specific example: Stouffer’s Cheesy Chicken Bacon Ranch frozen bowl. This product received the worst possible health score of 10 from the EWG, indicating it’s packed with potentially harmful chemicals and unhealthy ingredients. One particularly troubling component is sodium nitrite, which is used to preserve meat color and prevent spoilage. This additive has been linked to an increased risk of cancer. The disconnect between Stouffer’s marketing claims of healthful, non-toxic meals and the reality of their ingredients is stark. While these frozen dinners offer undeniable convenience, consumers should be aware that this convenience may cost their health. As we continue to unpack the world of frozen foods, it’s becoming clear that what we see on the front of the package doesn’t always match what’s listed in the ingredients. Be careful when adding items to your shopping cart When grocery shopping, consider bypassing the frozen food aisle altogether. Instead, opt for healthier, organic, all-natural options. Focus on foods without the aforementioned sodium nitrite. Opt for selections that are organic and contain sea salt. If you pick an item off the shelf with a lengthy list of chemicals and/or additives, don’t put it in your cart. In general, the fewer ingredients listed on the packaging, the healthier it is. Be aware that most frozen food is chock-full of denatured salt, which can contribute to high blood pressure. When choosing between sources of protein, favor antibiotic-free, 100% grass-fed, and organic foods. Sources for this article include: Healthy-holistic-living.com Goodness.com To read the original article click here.

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The Wrong Kind of Food Linked to Increased Depression Risk

The AHA! Team — Mon, 23 Sep 2024 08:06:35 +0000

Patrick Tims via NaturalHealth365 – Technology and social isolation are frequently cited as major factors in the rising depression epidemic both in the United States and around the world. While many people do feel increasingly disconnected from their communities, the surge in depression cannot be solely attributed to these tech-driven issues. Recent research published in Clinical Nutrition points to another significant factor: the consumption of ultra-processed foods. With an estimated 280 million people globally experiencing depression, it’s clear that multiple factors contribute to this widespread issue. Research reveals link between ultra-processed foods and depression Recent research highlights a significant connection between the consumption of ultra-processed foods and an increased risk of depression. While this study focused on Brazilian residents, it’s worth noting that Brazilians actually consume fewer ultra-processed foods on average than people in the United States, the United Kingdom, and other developed nations. The study, part of the “NutriNet Brasil” initiative, aimed to investigate chronic diseases and dietary patterns among Brazilians aged 18 and older. Participants completed online questionnaires on their health and dietary habits, initially enrolling in the winter of 2020. The researchers used Nova24h, an innovative online dietary recall tool to assess dietary intake. This technology categorizes foods based on their level of processing and monitors consumption patterns at six and twelve-month intervals. How processed foods might be affecting your mood A Patient Health Questionnaire was employed at the 14-month mark to evaluate symptoms of depression. Participants without a previous depression diagnosis who scored in the depressive range were assessed further with additional questionnaires every six months. This ongoing analysis aimed to track changes in depression symptoms over time. The data analysis uncovered a strong link between the consumption of highly processed foods and the onset of depression. Even after adjusting for factors like diet quality, lifestyle, and demographics, the study found that increased consumption of highly processed foods was associated with a higher risk of developing depression. Specifically, the risk increased by 42% for those consuming higher levels of processed foods compared to those with the lowest intake. Additionally, for every 10% increase in highly processed food consumption, there was a corresponding 10% rise in depression risk. Simple tips to cut down on processed foods and boost your well-being Transitioning to a healthier diet begins with mindful grocery shopping. Here are some practical tips to help you reduce your intake of processed foods and enhance your well-being: Plan your meals: Create a weekly meal plan that includes a variety of whole foods such as organic fruits, vegetables, lean proteins, and whole grains. This helps ensure you’re not relying on processed foods for convenience. Make a shopping list: Before heading to the store, prepare a list of nutritious groceries based on your meal plan. Stick to this list to avoid the temptation of picking up processed snacks or convenience foods. Read labels carefully: When buying packaged foods, check the ingredient list for artificial additives, preservatives, and high levels of sugar or sodium. Opt for products with fewer ingredients and recognizable names. Cook at home: Prepare meals from scratch as much as possible. Home-cooked meals allow you to control the ingredients and avoid hidden additives found in processed foods. Incorporate fresh produce: Focus on buying fresh, organic fruits and vegetables. Choose a variety of colors and types to ensure you’re getting a wide range of nutrients. Opt for lean proteins: Choose lean protein sources such as pasture raised (organic) chicken, wild-caught fish, and organic beans. These options are less processed and provide essential nutrients without added fats or preservatives. Stay hydrated: Drink plenty of clean (filtered) water throughout the day. Sometimes, cravings for processed foods can be mistaken for thirst. Find healthy substitutes: Replace processed snacks with healthier alternatives like fresh fruit, nuts, or homemade popcorn. Experiment with recipes to find satisfying, nutritious options. Grow your own produce: If possible, start a small organic garden at home. Growing your own vegetables and herbs can be a rewarding way to ensure you have access to fresh, unprocessed ingredients. Explore local markets: Shop at local farmers’ markets or organic stores. These venues often offer fresh, seasonal produce and can be a great way to support local agriculture. By following these tips, you’ll reduce your intake of processed foods and boost your mental and physical health, leading to a happier and healthier you. Sources for this article include: Clinicalnutritionjournal.com Psypost.org WHO.int To read the original article click here.

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Consumer Warning: The Troubling Rise of “Techno-Foods”

The AHA! Team — Wed, 28 Aug 2024 08:58:12 +0000

Patrick Tims via NaturalHealth365 – In recent years, we’ve witnessed an alarming trend: the invasion of our dinner plates by so-called “techno-foods.” These artificial creations, masquerading as healthier or more sustainable options, are rapidly filling grocery store shelves. But are they really the solution to our food challenges, or just another way for big corporations to pad their bottom lines while making people sick? The dubious origins of fake food Let’s rewind to two decades ago when agri-giant Monsanto (now Bayer) introduced genetically modified crops resistant to their herbicide, glyphosate. They touted it as a way to reduce pesticide use. Fast-forward to today, and we’re grappling with glyphosate residues in our food supply and mounting concerns about its potential health impacts, including links to non-Hodgkin’s lymphoma. This herbicide once praised as a farming revolution, is now found at alarming levels throughout our food chain, from cereals to wine. Moreover, nature has fought back with “superweeds,” forcing farmers to use even more potent chemical cocktails. This pattern of prioritizing profit over health continues with the latest wave of techno-foods. Frankenfood on your plate Take the much-hyped plant-based meat alternatives. Companies like Impossible Foods are pushing products that are essentially processed concoctions of isolates, concentrates, and a laundry list of unwanted additives. Peek at the label of an Impossible Burger, and you’ll find a dizzying array of ingredients – many of which you’d be hard-pressed to pronounce, let alone recognize as food. Then there’s the emerging “lab-grown” meat industry. It cultivates animal cells in a soup of growth factors and synthetic nutrients. While it claims this will solve the environmental issues of traditional animal agriculture, we’re left to wonder about the long-term effects of consuming meat grown in a petri dish. Even your glass of milk isn’t safe The techno-food invasion doesn’t stop at solid foods. Now, we’re seeing “synthetic biology” or “synbio” milk hitting the market. These products are created by genetically modifying yeast, bacteria, or fungi to produce milk proteins. The companies behind these franken-milks insist they’re identical to cow’s milk proteins, but studies have shown significant differences in amino acid composition. Moreover, synthetic milk often lacks the full spectrum of nutrients found in traditional milk. It introduces dozens of novel molecules into our diets without a clear understanding of the long-term consequences. Protecting yourself from the techno-food takeover So, what can conscientious consumers do in the face of this onslaught? Read labels always: If you can’t pronounce it, don’t eat it. Choose whole, unprocessed foods: Nature knows best when it comes to nutrition. Support local, organic farmers: This helps ensure a supply of real, unadulterated food. Grow your own: Even a small garden can provide you with fresh, natural produce. Stay informed: Keep up with independent research on these new food technologies. What’s the bottom line? While techno-foods may promise convenience, sustainability, or cost savings, they come with significant unknowns. Are we really willing to be guinea pigs for the food industry’s latest profit-driven experiments? Instead of embracing these artificial alternatives, we should be focusing on improving our current food system – promoting sustainable farming practices, reducing food waste, and ensuring access to real, organic, wholesome food. Remember, just because something is on the grocery store shelf doesn’t mean it belongs in your body. Stay vigilant, choose wisely, and prioritize your health over food industry profits. Sources for this article include: GMWatch.org Childrenshealthdefense.org To read the original article click here.

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Tricks: How Brands Manipulate Lab Tests to Deceive Consumers

The AHA! Team — Thu, 22 Aug 2024 03:09:52 +0000

Patrick Tims via NaturalHealth365 – Social scientists unanimously agree that we have rapidly transitioned from a high-trust society to one where trust is nearly nonexistent. Social change, economic uncertainty, and ongoing tech disruptions have eroded trust in both institutions and individuals. If you trust brands to be honest about food, beverages, and other consumer products, it’s time to reconsider your mindset. Brands are going to great lengths to manipulate lab tests and deceive consumers. Can you trust your favorite brands? Uncovering the deception in lab reports Brands creatively manipulate studies to persuade consumers to spend their hard-earned money on dangerous and faulty products. Comparing independent lab results with those disclosed by brands reveals the true extent of the disconnect. Lab test manipulation aims to confuse consumers so that as many products as possible can be sold. Spot checks on a wide array of consumer studies have found discrepancies in test results across several product lines. Brands’ lab tests are clearly biased, while independent testing reveals the truth. Every consumer should be aware that there is no truly independent third-party test lab when a brand’s money is involved. Any study sponsored or influenced by a brand is tainted by a conflict of interest. How brands exploit detection limits to mislead consumers One tactic brands use is labeling lab reports as “non-detect,” which means that the lab did not find the substance in question at levels above a certain threshold. However, this term can be misleading. In many cases, the detection limits (the smallest amount of a substance a lab can reliably identify) used by these brand-sponsored labs are higher than those used by independent labs. This difference in detection limits causes discrepancies in the reported results, especially in measurements like parts per million (ppm) for specific particles. Brands can manipulate the detection limits so that any substance present below a certain level is reported as “non-detect.” This allows them to claim that their products are free of harmful substances, even when they are not. These “non-detect” lab reports are then used to mislead consumers about the safety and quality of their products. For example, some brands refuse to test for substances like Teflon (a brand name for a type of chemical known as PTFE) or PFAS (per- and polyfluoroalkyl substances), which are harmful chemicals often found in consumer products. Independent labs, on the other hand, do test for these chemicals, including fluorine, which is a marker for the presence of Teflon. Fluorine that bonds to carbon creates Teflon, a substance often associated with non-stick surfaces. To further obscure the presence of these chemicals, some brands use qualifiers like “intentionally added” to suggest that harmful substances were not deliberately included in the product. This qualifier is a way for companies to avoid full transparency about how PTFE and other harmful chemicals end up in products used by consumers. Additionally, some brands employ different testing methods that conveniently result in “non-detects,” even when the products contain harmful chemical compounds. This exploitation of detection limits and selective reporting creates a false sense of security for consumers, making it crucial to compare brand-sponsored lab results with those from independent labs. Brand testing quantity and frequency are also questionable Brands and testing labs often refuse to disclose the number of tests conducted to detect specific chemicals or components. It’s possible to test a product thousands of times and obtain a single result showing non-detect for the desired chemical or component. The brand can then legally use that single test result in its advertising, presenting it as the truth when it is far from it. Consumers remain unaware of the actual number of tests conducted to achieve the intended result. For example, in makeup testing, brands can cherry-pick samples that do not test positive for heavy metals, fluorine, or other harmful components. These selectively chosen lab results are then presented to the public as evidence of the supposed absence or near-absence of dangerous chemicals. Similar practices occur with other consumer products, such as lotions and lubricants. The moral of the story: Don’t take the brand’s word for it In today’s low-trust environment, it’s more important than ever to be skeptical of brand claims, especially when it comes to product safety and quality. Instead of accepting these claims at face value, take the time to compare them with independent lab results and unbiased product reviews. By digging deeper and questioning the information brands provide, you can make more informed decisions and protect yourself from potentially harmful products. Remember, your health and safety are worth the extra effort. Trust, but verify – and prioritize transparency and independent verification over slick marketing claims when in doubt. Sources for this article include: Mamavation.com To read the original article click here.

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One Step Closer to Lab-Made Mother’s Milk

AHA Publisher — Mon, 20 Jun 2022 07:00:07 +0000

Abigail Klein Leichman via Israel21c – Baby formula is one of the products in severely short supply in the United States, due in part to the global supply chain crisis over the past two years. The ensuing formula shortage in recent months has highlighted the need for alternatives, as not every mother is able to breastfeed – and for premature babies, access to breastmilk can be lifesaving. A solution may be on its way from Israel. Food-tech startup Wilk Technologies has announced a breakthrough in its development of cell-cultured breastmilk: the company successfully produced a key breast milk protein, lactoferrin, in its lab. Lactoferrin is the major protein responsible for providing iron and other key nutrients to nursing infants and is one of the most important bioactive components of breastmilk. It has anti-infective, immunological and gastrointestinal benefits for newborns, infants and young children. Lactoferrin is found in concentrations up to 50 times higher in human milk than in cow milk, so incorporating human lactoferrin proteins into infant formula can provide a product that is considerably closer to real breastmilk than the cow and plant-based substitutes on the market. “This breakthrough brings us one step closer to our goal of providing all infants with the full range of nutritional benefits that can only be found in breastmilk,” said Tomer Aizen, CEO of Wilk. “This is significant news for both the infant formula industry and parents who may soon have access to the optimal product for ensuring their infants’ growth and development.” In addition to its benefits for infant nutrition, he noted, lactoferrin is under research for its preventive and therapeutic benefits for conditions including coronary heart disease and even Covid-19. Rehovot-based Wilk (formerly BioMilk) is working to enable the production of human lactoferrin in unlimited amounts, thus facilitating the long-term sustainable production of such proteins independent of animal or human sources. To read the original article click here.

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What Is Bioengineered Food? New Laws, Bioengineered vs. GMO

AHA Publisher — Wed, 09 Mar 2022 09:51:34 +0000

Jillian Levy, CHHC via Dr. Axe – As of January 2022, new food labeling laws take effect in the U.S. that replace the term “GMO foods” with “bioengineered food” instead. Believe it or not, GMO/bioengineered ingredients can be found in more than 75% of processed foods made in the U.S. Some consider these modern food production methods to be a necessary part of how we feed the world in 2022 and beyond — in order to keep up with growing demand as the population continues to climb. However, organizations, including the Center for Food Safety, believe that each day tens of millions of American infants, children and adults eat genetically engineered foods without their knowledge. New regulations and labeling laws hope to help fix this problem. So are bioengineered foods harmful or potentially healthy? Let’s find out below. What Is Bioengineered Food? The U.S. Department of Agriculture (USDA) defines bioengineered foods as “those that contain detectable genetic material that has been modified through lab techniques and cannot be created through conventional breeding or found in nature.” In other words, bioengineered foods are made with help from science and technology. Their genetic material is altered in a way that changes how the food is grown, usually to help produce more of the food at a cheaper cost. Are bioengineered foods the same as GMO foods? Bioengineered, or “BE” for short, is the federal government’s new way tor refer to genetically modified organisms (GMOs). While the two terms can mostly be used interchangeably, the new BE labeling laws leave out many products that are made with GMOs (more on this below). The main difference between the two is this: BE foods must contain detectable genetic material that shows up on tests, but many products made with new GMO techniques are untestable, so they don’t require BE labeling. Essentially, a food can contain small amounts of GMO ingredients, or be made with help from technology, but it still won’t bear a new BE label. What foods have bioengineered ingredients? The USDA has created an official “List of Bioengineered Foods.” The list contains 13 items that are considered bioengineered foods/ingredients: Alfalfa Arctic™ Apple Canola Corn Cotton Some Eggplant Ringspot Virus-Resistant Papaya Pink Pineapple Potato AquAdvantage® Salmon Soybean Summer Squash Sugarbeet These bioengineered ingredients are used to make many food products found on store shelves — including those that contain cornstarch, corn syrup, canola oil, high fructose corn syrup, granulated sugar and soybean oil. You’ll find the new BE label on processed foods and other products, such as: Sodas/soft drinks Baked goods Frozen meals Non-organic milk made from cows fed genetically modified soy products Tofu (GMO soy beans) Dressings made with vegetable oils (canola, soybean, corn, sunflower, safflower) Cereals Sweetened juices Canned soups Additionally, BE crops are used to make animal feed. Labeling Laws (USDA Update) Starting Jan. 1, 2022, “The National Bioengineered Food Disclosure Standard” took effect. It requires food manufacturers, importers and retailers in the U.S. to comply with a new national labeling standard for food that’s been genetically modified. What’s the goal of the new labeling? The new BE labeling law is regulated on a federal/national level compared to a state level, which was previously the case with GMO food labeling. The main goals of the new labeling laws are to “give people more information about what they eat and standardize labels across the country,” as one NPR article explained. The USDA says, “The updated labeling should increase transparency of our nation’s food system, establishing guidelines for regulated entities on when and how to disclose bioengineered ingredients. This ensures clear information and labeling consistency for consumers about the ingredients in their food.” How will bioengineered foods be labeled? Going forward, labels on some foods will say “bioengineered” or “derived from bioengineering.” Manufacturers can also use two BE logos approved by the USDA. Something controversial about the new BE labeling is that certain foods are exempt from needing to be labeled as bioengineered, even though they do contain some genetically modified ingredients. The USDA has stated that “highly refined ingredients (like some sugars and oils)” do not require labels if the level of genetic material is below the USDA’s detectability threshold. Exemptions to the new BE labeling include: foods that are, or are primarily made with, meat, poultry or egg products (these must be the first ingredients) or foods that are primarily made with water, broth or stock (again, these must be the first ingredient listed). Very small food manufacturers with sales below $2.5 million per year also don’t need to label their food as bioengineered. Aside from foods having BE labeling, packages can include QR codes for consumers to scan so they can learn more about the products. There is also a phone number listed on some bioengineered foods for consumers to text if they want to be provided with more information about that food. Risks and Side Effects Is it safe to eat bioengineered food? From a health standpoint, bioengineered foods are not very different than GMO foods, which are still controversial. According to the National Academy of Sciences, the U.S. Food and Drug Administration and the World Health Organization, there’s no solid evidence that genetically modified/bioengineered crops are harmful to human health, although not every organization agrees, including the Non-GMO Project and Center for Food Safety. The Non-GMO Project created the product verification program to help educate consumers about the risks of consuming GMO foods, for both their health and the environment, and to help preserve and build a non-GMO food supply. For example, the Non-GMO Project explains: “Planting vast areas with just a few crops erodes biodiversity, while the chemical pesticides that go hand in hand with GMOs damage soil health. Agriculture that relies on GMOs is a losing proposition.” The Center for Food Safety states, “Genetically engineered foods are different from other foods. Genetic engineering allows, for the first time, foreign genes, bacterial and viral vectors, viral promoters and antibiotic marker systems to be engineered into food.” While it has not been proven in all studies, there’s potential that genetically engineered foods may contribute to health problems such as: antibiotic resistance allergies immuno-suppression loss of nutrients Are There Any Benefits? Are bioengineered food ingredients healthy? In most cases, no. The majority of genetically modified/bioengineered foods are highly refined and processed, meaning they are low in nutrients but may be high in calories. There are not added health benefits to consuming these foods or ingredients. In other words, technology has not made them healthier foods. However, they can be appealing because they are typically inexpensive, and they are widely available. One benefit of the new BE labeling law is that it keeps consumers better informed about what they are buying and eating. The new labeling is also intended to have “the interest of minimizing costs for producers” in mind. As one article published by Piedmont puts it, “GMOs have been in our food supply for more than 20 years. They are made by scientists who have genetically introduced new traits or characteristics to an organism, allowing it to grow faster, look better, taste sweeter and resist herbicides, etc.” How to Avoid Them When grocery shopping, check for new bioengineered labels. The USDA offers two official labels for BE products that contain circular green images with two different sets of text: either “bioengineered” or “derived from bioengineering.” You’re most likely to see these labels on products made with corn, soy, canola oil and sugar, such as some cereals, frozen foods, dressings, etc. The Non-GMO Project has created its own label known as “the Butterfly” that ensures a food does not contain GMOs or bioengineered ingredients. You can look for the Butterfly label on foods if you want to be sure the food is GMO-free. The organization has stated: “Bioengineered Food labeling law is ineffective at finding GMOs and avoiding GMOs, largely because of restrictions, loopholes and exemptions. Too much falls outside of the law’s purview for it to be effective. That’s why the Butterfly remains the most rigorous, transparent and trustworthy label for GMO avoidance.” Here are steps you can take to avoid bioengineered/GMO foods: Buy food that is labeled 100 percent organic. Purchase products with the Butterfly/non-GMO label. Opt for unprocessed, whole foods that contain minimal ingredients (or only one). Purchase grass-fed beef and organic dairy products. Shop at local farmers markets, and purchase more food from small producers. Conclusion What is bioengineered food? The USDA defines it as foods that contain detectable genetic material that has been modified through lab techniques and cannot be created through conventional breeding or found in nature. Bioengineered food ingredients include corn, canola, soybeans, sugarbeets and some others. These are found in many processed and refined foods. Food producers are now required to use two logos approved by the USDA to label bioengineered food under the new national standard that took effect on Jan. 1, 2022. These labels will replace GMO labeling in most cases. While it hasn’t been proven that GMO/bioengineered foods are harmful, they are mostly highly processed products that are lacking nutrients in most cases. To read the original article click here.

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