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In this short, concise article, you will learn a foolproof method for determining if the produce in your hand is organic, conventional or GMO. Excellent information!
Ideal Bite – GMO Labels – What’s the probability your supermarket plums are genetically modified?
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UPDATE March 2010: The above article has been taken down by its author, but for the same information, I’d like to direct you to the Wikipedia article “Price Look-Up code“.
The original article also was in error in that there is not a certain code (originally reported as being five digits beginning with 8) that indicate a produce item is genetically modified. Ah, only in our dreams would the labelling of GM foods be happening in the United States. In fact, the only promise we have that a food item is not genetically modified is to trust the Organic label as (for now anyway) organic standards prohibit genetic modification.
We had a perfectly charming Dutch Puff for breakfast. I started yesterday by soaking the flour.
Dutch Puff
2 cups freshly ground whole wheat flour
2 cups filtered water
2 tablespoons whey (or yogurt, kefir, or cultured milk)
8 eggs
Soak flour in water with whey 12-24 hours. In the morning, preheat oven to 425°, butter a 9×13 pyrex baking dish and put it in the oven to heat up. Add 8 raw eggs to the flour and beat well. Pour into sizzling hot baking dish and bake 20 minutes. This will puff up, but will fall as it cools. Serve with butter, milk and maple syrup.
This is just your base and pretty bland. You can add dried fruits, nuts, whatever suits your taste. Remember to heat the dish in the oven, that keeps the puff from sticking.
I started dinner when I took the Dutch Puff out of the oven by letting the oven cool down, then putting a bunch of potatoes in at 250° for two hours. (Note to self: two hours was only enough for the smallest baking potatoes.) Before I started the rest of dinner last night, I scooped and mashed the innerds of five of the potatoes with butter, a dot of kefir, some chopped, cooked natural bacon and some raw cheddar cheese. I stuffed the potato skins with this mixture and topped them with a little more cheese and set them in 150° oven to melt the cheese and stay warm. For my allergic daughter, I mixed the “tater guts” with some rice milk and bacon.
Our chicken tonight was simple breasts, dunked in egg, dredged in breadcrumbs and fried up in olive oil. I didn’t pound them first, so they took about 7 minutes a side. When I turned the last batch, I put some asparagus in about an inch of boiling, salted water and covered it. After five minutes, I drained it well and tossed them with some clarified butter. We passed a wedge of parmesan cheese to grate over the top of the asparagus. The kids have always preferred the green shaker cheese, but since it’s not in the house anymore, they are forced to eat the real stuff. Sneaky, ain’t I? Everyone was really thrilled with dinner, and no one even asked about dessert. Perhaps I’m making progress.
As I was doing dinner dishes, I slipped on some water on the floor (Note to self: When it’s time to replace that floor, look for something that’s not so slippery when it’s wet!) and tweaked my knee a little. So much for dancing tonight. Hubby took the older ones, leaving me home with the ones still recovering from a cold. I spent the evening making menus and a shopping list for the next week, planning our Oscar party and playing my favorite video game.
The Dark Side of Fat Loss
