The Transgenic Issue

The rise of the organic food movement has always somewhat perplexed me. Having grown up on Kraft Mac n’ Cheese, I never really gave much thought to where my food came from (a box) or what went into it (1 cup of water and microwave radiation). Still, I can appreciate the desire not to ingest chemicals I can’t pronounce. Genetically modified foods, on the other hand, don’t really bother me. I’m okay with the idea that my tomatoes have a few non-coding “foreign” DNA sequences as long as the procedure contributed other benefits, such as disease resistance or enriched vitamin content. However, some people fear that these extra sequences or the procedure itself could prove harmful to humans in the long run. Judging by the continued expansion of organic food aisles in grocery stores, this is a big concern among the general public despite known government safety testing.

The resulting challenge for scientists is to develop a method of improving crops without introducing these “potentially harmful” sequences people find so objectionable. Thus enters the concept of precision breeding, which has recently been used to give rice the ability to breathe underwater. According to the CNN article, Dr. Pamela Ronald and a team at UC Davis have managed to introduce a novel gene from a low-yield rice variety into a commonly used high-yield variety that will enable it to survive up to 17 days completely underwater – almost 6x longer than the regular species. The new plants were tested in rice-loving India and Bangladesh, where massive flooding has severely reduced crop yields in recent years. The neat trick is that they managed to do this without introducing any of the non-related DNA traditionally used as vectors in genetic engineering. Precision or smart breeding instead uses knowledge of the plant genome to make informed breeding matches to generate the hybrid of choice – no test tubes involved. It’s a technique that’s been around for a few years and is gaining momentum among plant breeders and researchers, who have dubbed it “green biotech.” It’ll be interesting to see how this plays out in the supermarket over the next decade or so.

Recovery and Reflection

My body has been pretty angry at me these past few days. After a weekend of debauchery and pretty terrible food, my body has sort of gone into a state of confusion. While on a ski trip to Sugarbush in Vermont with the Cornell Ski and Snowboard Club, healthy food choices weren't exactly readily accessible. Shamefully, my days in Vermont consisted of pasta with Ragu (I still can't believe I ate canned sauce), bagels smothered in overindulgent amounts of cream cheese, greasy bacon, and way too much beer. After eating such highly processed things, I then forced my body to pound the slopes despite the 0 degree weather and bone-chilling winds. 

So here I am, physically exhausted, my skin is an absolute mess, and every inch of my body feels heavier than normal. I am actually shocked at how extremely different I feel from just one weekend of bad food and alcohol. Don't get me wrong, the weekend was totally worth the after math, but I am now thoroughly convinced to eat heathy food when I have the choice. 

Since returning to Cornell, I've been drowning myself in steamed vegetables, whole grains, and gallons of pomegranate juice with hopes to make a recovery to my usually energetic self. I'm hitting the gym for an hour of boot camp and eating every green leafy vegetable in sight. I'm hoping that my experience is a lesson to myself that good food is crucial to everyday life. It drastically changes the way I feel and the amount of energy I have. So for the next few days I'll eat myself to recovery and revel in my discovery of the true value of healthy food.

The Low Carb Low-Down

Inspiration for this post came from a clever suggestion that I found while skimming through my usual health and cooking blogs to pass the time during a particularly boring lecture. Allrecipes.com offers a fantastic alternative to the gooey mozz and tomato paninis we all know and love. Their article of suggestions for cutting back "bad carbs" promotes the use of eggplant as an alternative to bread. This 10 minute meal is a brilliant way to focus on healthy, low carb foods. 

Place two fairly thick slices of eggplant on a cookie sheet covered with aluminum foil. Broil briefly until golden brown but still firm. Add fresh mozzarella, tomatoes (fresh or sun-dried), and basil to one slice of the eggplant and top with the second slice. Broil until melted to your own preference!

In my opinion, practicing a low carb diet can be an effective way to lose weight in a healthy way if it is done properly. Practicing a low carb diet forces the body to burn fat rather than the usual surplus of carbohydrates. Highly processed carbohydrates are digested rapidly and therefore contribute the most to a dramatic increase in blood sugar. Consumption of such products can lead to weight gain and an increased risk for heart disease and diabetes. To remedy this problem, it is important to concentrate on consuming good carbs, such as whole grain bread and pasta, beans, fruits and vegetables. The good carbs contain poly and monounsaturated fat and often provide a great source of fiber and omega-3's. 

To avoid feeling run down while on the low carb diet, shy away from low carb foods, such as heavy cheeses and processed meats, and replace them with lean meats, beans, nuts, fruit, and whole grains!

My Breakfast: Fresh Tomato and Rosemary Scrambled Eggs with Avocado

Scrambled eggs may be one of the easiest dishes to make and they have the potential to pack huge amounts of flavor and health benefits. With a cup of coffee in hand, I created this dish to satisfy my morning hunger pangs. The tiny little egg that I cracked into the sizzling pan is packed with proteins and essential amino acids. Tomatoes are also beneficial due to their high vitamin count of C and A. Rosemary is believed to be an anti-inflammatory herb that improves memory, digestion, and circulation. And lastly, the fresh avocado that accompanies the dish is a monounsaturated fat (the good kind of fat!!) that is recognized for its ability to lower cholesterol. This recipe was formulated for a portion size of one but can totally be increased depending on your crowd!

1 tablespoon olive oil

1 scallion

About 5-10 grape tomatoes, sliced thin

1 tablespoon fresh basil

2 eggs, scrambled

Splash of milk

Dash of kosher salt and freshly ground black pepper

1 sprig of rosemary, off the stem

1/4 cup of sharp shredded cheddar cheese

1/2 avocado, sliced

To a hot skillet, add olive oil and scallion and cook until scallion is slightly translucent. Add tomatoes and basil and cook briefly until tomatoes and basil begin to wilt. In a separate bowl, whisk eggs, milk, salt, and pepper. Add egg mixture to the skillet and allow to cook through. Add rosemary and cheddar cheese during the last couple minutes of cooking. Plate scrambled eggs with avocado slices and enjoy!