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Climate Change May Create Price Volatility in the Corn Market

A study published April 22 in the journal Nature Climate Change shows for the first time climate change's influence on year-to-year swings in corn prices.

Researchers from Stanford and Purdue universities found that climate change's impact on corn price volatility could far outweigh the volatility caused by changing oil prices or government energy policies mandating biofuels production from corn and other crops.

Taking on Goliath

It takes a great deal of bravery to stand up to Goliath and that’s just what a group of small family-owned farms in Argentina are doing. These brave Argentine tobacco farmers have just filed lawsuits against the goliath Monsanto as well as other major tobacco companies like Philip Morris claiming these companies knowingly poisoned them with herbicides and pesticides subsequently causing “devastating birth defects” in their children.

What's in Your Burger?

If the GMO food additives in 70% of your process food options doesn’t bother you, then try this. In the light of the current massive recall on frozen burgers in Canada, it’s rather timely as Canadians are being advised to avoid more than 135 burger and beef steakette products.

GMO Foods Not Welcome

Countries in Europe and North America are taking a stand against the cultivation of transgenic (GMO) crops. France will reinstate a ban on the cultivation of Monsanto’s MON810 maize (corn) just in time to prevent the genetically modified grain being sown this year.

The French public is fiercely opposed to genetically modified organisms (GMO). The French government's request to the EU Commission was based on "significant risks for the environment" shown in recent scientific studies, mainly one by the European Food Safety Agency (EFSA) in December on "bt11" GMO maize which said its conclusions also apply in some respects to the MON810.

Just Say No

It looks like there is finally some real opposition against genetically engineered foods.

Vermont, California, Michigan and Washington are all working on ballot initiatives to get mandatory labelling of genetically modified (GM) foods in their states. Vermont takes it a step further though, as the legislation would effectively also end phoney "all natural" claims for products that contain wholly unnatural, GMOs.

Unknowingly consumers have allowed Monsanto and other biotech companies to saturate the market with their genetically altered food additives. The misuse of the "all natural" label has only made matters worse.

Antibiotics in Your Food

There is little doubt that antibiotics revolutionised modern medicine and saved millions of lives. But most antibiotics are not used to save life. Humans take them too often for minor ailments. And nearly 50% of all antibiotics are used in farming, primarily in intensive livestock production to compensate for crowded and unnatural conditions on factory farms.

Immune Boosters

This time of year, germs, environmental toxins and allergens are placing tremendous stress on our immune systems. Certain herbs and plants give our immune systems a boost by creating signals that mount a response to an invading pathogen. Astragalus, olive leaf and shiitake mushroom help white blood cells function properly and protect the body from infection.

Astragalus

Best Time For Coffee?

A free Caffeine Zone iOS app, developed at Penn State University, tells you the ideal time to take a coffee break to keep you in the "optimal mental alertness zone". It’s designed to help people determine when an extra jolt of caffeine may give them a mental boost and when it could harm sleeping patterns.

Are All Fats Created Equal?

The terms fatty acids and fats are often used interchangeably, but a fatty acid is the basic unit/building block of a fat molecule. There are three main types of fatty acids/fats found in foods: saturated, monounsaturated and polyunsaturated and they function differently in the body.

Foods of animal origin are typically highest in saturated fatty acids. In contrast, foods from plant origin are usually higher in monounsaturated and polyunsaturated fatty acids. All fats contain 9 calories per gram and approximately 115-120 calories per tablespoon.