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Title: Hello Trader Joes, your pink slip is showing
Source:
The infamous NY Slimes
URL Source: http://www.nytimes.com/2015/04/27/b ... tically-altered-food.html?_r=0
Published: Apr 27, 2015
Author: STEPHANIE STROM
Post Date: 2015-04-27 07:33:15 by BobCeleste
Keywords: GMO
Views: 1929
Comments: 6
Taken from the article: More than 90 percent of corn and soy grown in the United States is genetically modified, and Chipotle used soy oil to fry its chips and tortillas. Canola oil comes from rapeseed, another large G.M.O. crop. I have told Trader Joes over and over that their use of Canola makes null and void their claim to be GMO free. Trader Joes, like all foreign owned companies, could care less about our health or telling us the truth, you must read labels when doing business with either Trader Joes or Whole Foods. Below the line, is the entire New York Slimes article. In a first for a major restaurant chain, Chipotle Mexican Grill on Monday will begin serving only food that is free of genetically engineered ingredients. “This is another step toward the visions we have of changing the way people think about and eat fast food,” said Steve Ells, founder and co-chief executive of Chipotle. “Just because food is served fast doesn’t mean it has to be made with cheap raw ingredients, highly processed with preservatives and fillers and stabilizers and artificial colors and flavors.” In 2013, Chipotle was the first restaurant chain to indicate which items contained genetically modified organisms, and a small but growing number of restaurants, largely in fine dining, also now label their menus. Grocers, too, are moving to offer consumers more products free of genetically altered ingredients. The shelves and cases in Whole Foods stores are to be free of products containing such ingredients by 2018, and Walmart is vastly expanding its selection of organic foods, which are free of genetic alteration by law. Even big food companies are moving to take genetically modified ingredients, or G.M.O.s, out of their products or to label products so that consumers know which are free of them. Whether other major restaurant chains will follow Chipotle’s lead is uncertain. The increased demand for such products has made them more expensive and difficult to obtain in the amounts that big businesses need. “Say that to live up to the promise of being non-G.M.O., you need a non-G.M.O. ingredient that accounts for just 1 percent of your formula,” said Nicole Bernard Dawes, founder and chief executive of Late July Snacks, which makes chips, crackers and other snacks from organic ingredients. “If you have a supply shortage in that ingredient, you can’t produce your product.” Ridding the supply chain of genetically altered components is difficult. They lurk in baking powder, cornstarch and a variety of ingredients used as preservatives, coloring agents and added vitamins, as well as in commodities like canola and soy oils, corn meal and sugar. Chipotle has run short of beef from time to time, and last December it announced that it could not supply all of its restaurants with the pork needed for carnitas after an audit found that one of its suppliers had failed to meet its standards for raising pigs. That shortage continues, cutting into the company’s sales, and last week it said it probably would not be able to offer carnitas in all of its more than 1,800 restaurants until this fall. Mr. Ells said he did not expect to run into the same problem with supplies of non-G.M.O. ingredients. “We’re working with our farmers to plan enough of these crops we need to meet our supply,” he said. “With pork, it’s harder because we only need one part of the animal, the shoulder, and the farmer needs to sell the whole animal to make it work.” Eliminating genetically engineered ingredients is easier for Chipotle, where the entire menu uses just 68 ingredients, including salt and pepper, while one of its competitors uses 81 just to make a burrito. “The vast majority of our ingredients don’t come in a G.M.O. variety, and we use lots of whole, unprocessed foods, so it was easier for us to do,” Mr. Ells said. More than 90 percent of corn and soy grown in the United States is genetically modified, and Chipotle used soy oil to fry its chips and tortillas. Canola oil comes from rapeseed, another large G.M.O. crop. Getting rid of genetically engineered corn was easiest. Chipotle’s primary tortilla supplier was already producing non-G.M.O. corn flour in small amounts, and it agreed to increase its production. But one oil can’t simply replace another. Different oils have different smoking temperatures. They impart different flavors and having varying viscosity. Chipotle’s chefs preferred sunflower oil but finding enough was tricky. Chipotle found a farmer willing to increase his production of sunflower, but the company needed more oil than he could produce. So instead of using one oil for the majority of its needs, Chipotle now uses sunflower to fry its chips and tortillas, while a non-G.M.O. rice bran oil will be mixed into rice and used to fry fajita vegetables. The flour tortillas posed a bigger problem. “The shortening had an oil in it that was derived from soybeans,” said Chris Arnold, Chipotle’s spokesman. “We won’t use lard for tortillas because of our vegan and vegetarian customers, and we can’t use palm oil because of the environmental impact.” So Chipotle’s flour tortillas are now made with a non-G.M.O. canola oil, which costs more, and the company said last week that it might have to raise prices slightly this year. But Mr. Ells said the cost of going G.M.O.-free was “de minimis.” “It’s really mostly about beef,” he said.
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#1. To: BobCeleste (#0)
We only have 4 Trader Joes here in the Houston area, (vs 155 Krogers, 130 H-E-Bs and bunches of other supermarket chains). So even though I can find them with Google, I've never actually seen a Trader Joes around here in real life, so I don't go there very often. Anyway, I just noticed on the TV that H-E-B was advertising an increased variety of their own store brand "organic/natural, non-GMO" foods at supposedly "lower" prices.
Willie, my wife and I were “anti-salt warriors” at one time. I wish you well, Willie.
Thanks Gatlin... my meds seem to be keeping everything under control, and I feel pretty well overall, so I don't worry about it too much. And I see the doctors regularly, so I'm pretty satisfied that I don't have any major issues that are being neglected. Actually, this is a pretty big week for me. My prosthetist is supposed to be finished building my pegleg on Wednesday, and I begin physical therapy on Friday to start learning how to use it. (It's actually a cool, pretty high-tech contraption, so I can hardly wait to see how the final thing is actually put together & works.)
I have 1 about 4 miles up the highway - but I really But here's an idea for something GMO free Start by going to the health food store Bake those things in a preheated slow (200 degrees) If you get more ambitious, you can buy organic tomatoes, Or take the 9 month route and GROW you own tomatoes and
Sounds like your spirit is great, Willie ... that's most important.
My prosthetist is supposed to be finished building my pegleg on Wednesday Cheer up things could be worse:) "you're getting whittled down pretty good Mr. Meriwether"
потому что Бог хочет это тот путь
So I guess that's supposed to be "good," but maybe it's just another marketing gimmick.
But because I'm diabetic with heart issues, I just wish they'd offer better low-salt, low-fat, low-salt, low-sugar, low-salt, high-fiber foods. (Did I mention low-salt? That crap is almost as bad as sugar. They put way too much salt in EVERYTHING.)
#2. To: Willie Green (#1)
(Edited)
We gave up that battle many years ago and now enjoy salt.
I am hot linking some articles you may or may not have seen regarding salt.
#3. To: Gatlin (#2)
#4. To: Willie Green, Gatlin (#1)
We only have 4 Trader Joes...
don't go there often either.
and (supposedly) healthy (and yummy):
(or TJs if you feel lucky).
What you need are non-GMO, organic,
6 inch diameter yellow corn tortillas,
and non-GMO, organic salsa. (Hot, please.)
Cut the tortillas twice (into 4 'chips' each).
Arrange in one layer on a cookie sheet -
no PAM spray or olive oil or anything needed -
(unfried / nonfat tortilla chips you are making).
Just an ungreased cookie sheet (stainless
steel works best).
oven about 15 minutes or until crunchy. Serve with
the salsa for dipping. I had this for breakfast
this morning believe it or not.
onions, cilantro and what-not and make your own salsa.
what-not. (I used to.)
#5. To: Willie Green (#3)
#6. To: Willie Green (#3)
But because I'm diabetic with heart issues,
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