SYV Cottage Hospital

It’s cropping up in more grocery store food labels but most people may not be in the know when it comes to “GMO.”

GMO stands for genetically modified organisms — plants, animals and other organisms — that have had their genes, or DNA, altered in a way that does not occur naturally. This is also known as genetic engineering.

GMOs have been developed over the years to help farmers improve crop production. Through genetic engineering, seeds and plants have been bred so they can live through drought, resist disease and pest damage, and provide added nutrients.

For example, Monsanto has created soybeans with omega-3 fatty acids, which they do not contain naturally. These unique soybeans from Monsanto are called “Roundup Ready,” meaning they are designed to survive heavier doses of Roundup pesticide spraying.

Those who support GMOs say that the enhanced crops will help grow the food supply needed for the extra 2 billion people that will populate the earth by 2050.

However, critics of genetically modified foods are concerned that GMOs may cause more damage than good for people and the planet. Farmers may use more pesticides and herbicides as plants are bred to withstand greater amounts of applied chemicals.

Also, the GMO process often mixes or adds proteins that don’t exist in the original plant, and critics point out that this could create new and more potent allergic reactions and harm the digestive tract.

When the body’s defense system encounters an unfamiliar molecule, its first response is inflammation. Over time inflammation can weaken the intestinal wall and these molecules can pass through the border, leading to “leaky gut.” This in turn can increase the risk of gut diseases such as ulcerative colitis, Crohn’s disease, GERD, and other gastrointestinal infections.

Despite some concerns, GMOs are prevalent in the food supply. The U.S. Department of Agriculture states that 93 percent of soybeans grown in the nation are genetically modified. The majority of corn (86 percent) produced in 2010 was GMO, and 75 percent of rapeseed, known as canola, was also genetically enhanced.

It’s important to note that while most people don’t put large amounts of soybeans, corn and rapeseed on their plates, these ingredients are found in a wide variety of processed foods.

Many people are not aware that their food contains GMOs. There are no labeling laws or requirements in the United States for GMOs to be identified. In contrast, 64 countries around the world do require food and products to be labeled if they contain GMOs. Furthermore, the FDA requires no safety studies for GMO foods and leaves it up to manufacturers and producers to confirm that their products are safe.

Consumers who wish to avoid GMOs have one best protection: Choose foods that are certified organic or non-GMO. Organic foods are not allowed to be produced from GMO crops or other GMO ingredients. Next time you’re at the market, you may find yourself taking a closer look at the labels.

For more information on how to improve your health, visit www.cottagehealth.org/syvch.

Stacey Bailey is clinical dietitian for the Santa Ynez Valley and Santa Barbara Cottage Hospitals.

The post What you need to know about GMOs appeared first on Santa Ynez Valley Star.

As a new year begins, the community is invited to attend free nutrition and diabetes education classes at Santa Ynez Valley Cottage Hospital.

The one-hour classes led by clinical dietitian Stacey Bailey will meet regularly, most often at noon, through March in a conference room at the hospital, 2050 Viborg Road in Solvang.

“Begin a healthy new year with these fun, free, information-filled classes,” Bailey said. “You’re welcome to bring your own lunch to eat during class while we learn together. There’s no RSVP required and I hope you will attend whenever you can.”

Bailey provides both inpatient and outpatient dietary management and counseling services and helps with meal and menu for Santa Ynez Valley Cottage Hospital. She also provides one-on-one nutrition sessions with a doctor’s referral.

For more information, call Bailey at 805-694-2351.

The schedule is as follows. The one-hour classes meet at noon unless specified otherwise.

Friday, Jan. 19 – Exercise & Your Health

Friday, Jan. 26 – Hormones and Weight Connections

Friday, Feb. 2 – Dietary Supplements

Monday, Feb. 4, 11 a.m. – Carbohydrate Counting for Diabetics

Friday, Feb. 9 – Detox Diets Deciphered

Monday, Feb. 12, 11 a.m. – Conquering Diabetes Complications

Friday, Feb. 16 – Getting on Board with Healthy Eating Habits

Friday, Feb. 23 – The Caffeine Controversy

Monday, Feb. 26, 11 a.m.  – Diabetes Management Options

Friday, March 2 – Inflammation and Diet

Monday, March 5, 11 a.m. – Diabetes & Exercise: What You Need to Know

Friday, March 9 – Portion Control is Possible

Friday, March 16 – Nuts for Your Health

Friday, March 23  – Seasonal Spring Eating Ideas

Friday, March 30 – Cholesterol & Fats, Oh My!

The post Hospital offers free nutrition classes for new year appeared first on Santa Ynez Valley Star.