Issues surrounding genetically modified food have been discussed recently in this newsletter. I am going to add my two bits to the conversation, especially concerning soy products.

In the United Kingdom, soy allergies increased by 50% after genetically modified soy was introduced. The modified soybeans were created to be resistant to Roundup. While this is a benefit to the large companies who grow soybeans, growing evidence shows it to get a detriment to many consumers who eat soy products regularly. Studies show the modification process may have increased the natural allergens in the soybeans. It also appears that the changes in the DNA may produce new allergens. People can even have an allergic reaction to touching the genetically modified crops or breathing its pollen.

www.celsias.com/article/genetically-modified-foods-unsafe-evidence-that-li/

Soy and corn are the top two genetically engineered crops. Depending on where you shop, it can be hard to avoid getting modified soy in your diet. “Since genetically engineered soy and corn are used in many processed foods, it is estimated that over 70 percent of the foods in grocery stores in the U.S. and Canada contain genetically engineered ingredients.” (www.thecampaign.org) Meat eaters are not safe from the effects of GMO crops either because chickens and cows are fed modified corn and soy.

The United Stages is the largest producer of genetically modified crops. It is a big business. In 2003-2004, genetically engineered crops in the United States brought in $27.5 billion. Many other developed countries are wiser, putting their health concerns first. “All of the European Union nations, Japan, China, Australia, New Zealand and many other countries require the mandatory labeling of foods that contain genetically engineered ingredients. As a result, food manufacturers in all those countries choose to use non-genetically engineered ingredients.”(www.thecampaign.org)

Supporting our local and regional organic farmers and not buying GMO products is a good way to encourage companies to stop the use of this detrimental practice. Sharing your concerns with your friends and family members can spread the word. You can also write to your elected representatives and ask them to support legislation that discourages genetic alteration or at least requires labeling that will show which products contain GMO crops.

In spite of all the GMO concerns, you don’t have to give up your favorite soy foods. Those of us who shop at the Moscow Food Co-op are lucky because the store offers safe organic soy products. “All soy that is labeled organic is guaranteed to not be genetically manipulated and not to be treated with herbicides.” (www.soyinfo.com/haz/gehaz.shtml)

So you can still enjoy a tofu Thanksgiving. The tofu turkey recipe is easy to make and is stuffed like a turkey. It will offer a satisfying meal for vegetarian diners. And if you want an alternative to dairy toppings for your pumpkin pie, try the tofu ‘whipped cream.’

Terri Schmidt is thankful for her family and friends and wishes you and yours a lovely Thanksgiving holiday.

Tofu Turkey

http://www.freecookingrecipes.net/recipes/cheese/t/tofu-turkey.html

5 pounds medium firm tofu

1/2 cup sesame oil (no substitutes)

1/4 cup tamari

Mash tofu well. (For optimal results, blend a firm Chinese style tofu with a smaller portion of Japanese style, such as Mori-Nu Firm.) Line an 11" colander with a single layer of moistened cheesecloth. Transfer tofu to colander. Press tofu to flatten, and fold edges of cheesecloth over it. Place a cake tin or other flat object over the surface of the tofu and weigh it down with a heavy object (about 5 lbs) to press the liquid from the tofu. After the tofu has drained for 1 hour, hollow out to within 1 inch of the colander. Fill the cavity with your favorite stuffing. Pack in stuffing and cover with the remaining tofu. Pat down so surface is flat and firm. Oil a roast or turkey pan, place pan over colander, and flip over so that flat surface of filled tofu faces down. Remove cheesecloth. Mix sesame oil and soy sauce to use as a basting liquid. Baste tofu with liquid. Bake covered at 400 degrees F for 1 hour. Remove cover, baste, and return to oven to bake uncovered until top becomes golden brown, about one hour more. Baste again at least once during remaining cooking time.

Tofu Whipped Cream Topping

www.freecookingrecipes.net/recipes/vegetables/t/tofu-whipped-cream-topping.html

10 1/2 ounces firm tofu

1/4 cup vegetable oil

1/4 cup confectioners sugar

1/2 teaspoon lemon juice

1/4 teaspoon salt

1 Tablespoon vanilla