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GMO 101 - A Practical guide
Dear Chef Alain. Thank you for caring and having the initiative of creating a book that will help bring much needed information about GMOs. This amazing book, will help us all live healthier lives, while also caring for the environment. Thank you for thinking ahead and caring not only for our health, but also for the future of the Earth. Wishing you the best in health. One Planet for all, all for one Planet. - Rachel Parent. Founder, Kids Right To Know. Twitter: @RachelsNews What a wonderful resource, Chef Alain Braux has created for us! In his 5th book on food and health, Alain Braux explores the dark sides of genetically modified organisms (GMOs) in our environment. He reviews how GMOs came to be and then became a major force in our current agricultural and industrial environment and, most importantly, how GMOs are beginning to adversely affect our health. Chef Alain explores the negative effects of GMOs on our immune systems, increasing the risk of developing food allergies, leading to the development of autoimmune diseases. The book also includes a comprehensive list of genetically engineered ingredients hidden in our food supply. What most of us do not realize is that GMOs are also used in the manufacturing of many vitamins and nutritional supplements! Chef Alain has given us the ultimate reference guide to keeping GMOs out of your life! As a practicing physician, a clinical researcher and a champion of using "Food As Medicine," I highly recommend this book. If you care about your health, your family's health, and the future of humanity this book is for you. - Dr. Terry Wahls. Clinical professor of Medicine, University of Iowa, Iowa City, Iowa, U. S. A. Author, The Wahls Protocol. How I Beat Progressive MS Using Paleo Principles and Functional Medicine at TerryWahls.com Chef Alain has provided a wonderful introduction for some, and resource for others wanting to expand their knowledge of GM foods. He's written an accurate account of the beginning of the GMO takeover of our food system, while disproving the seed oligarchies propaganda and myths, and covering the many health concerns that are constantly present in our grocery stores. It covers the many important facts that are part of this issue, I wish for anyone trying to gain more knowledge of their food to read this book. - Birke Baehr. Internationally-known Youth Food Advocate, Author, Public Speaker, and Future Farmer in organic and sustainable farming practices at Birke on the Farm As a chef, Alain Braux has a deep appreciation for good-tasting, nutritious, and sustainably produced food. At the same time, he has a deep concern for foods that pose risks to our health and the environment, such as genetically engineered foods. He clearly expresses his concerns in GMO 101. A Practical Guide to Genetically Engineered Food. In this comprehensive book, Chef Alain describes the history of genetically engineered foods, how they are made, and, most importantly, how they threaten our health. He also lists, in incredible detail, the foods and ingredients that are derived from GMOs. In order to stop this uncontrolled experiment on our food, more and more people must become aware of this threat. GMO 101. A Practical Guide to Genetically Engineered Food is an excellent tool to learn about GMOs and to avoid them. - Ken Roseboro. Editor and Publisher, The Organic & Non-GMO Report This book is one of the most amazing GMO Truth guides in existence today, not only clearly detailing the harms, but providing a practical guideline to avoid the known dangers of these genetically engineered and agrochemical contaminated foods. I highly suggest anyone who is aware of the issue to read it and spread it far and wide! - Sayer Ji. Author, researcher, and lecturer on GMO issues; Steering Committee Member of the Global GMO Free Coalition (GGFC); Advisory board member of the National Health Federation.
272 pages, Paperback
First published September 1, 2014
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Displaying 1 - 2 of 2 reviews
May 10, 2015
There are some very good points made in Chef Alain Braux’s book, GMO 101: a practical guide, like the fact that the FDA certification level for GM foods is GRAS (generally recommended as safe), not a resounding recommendation for anything. Also, a good rule of thumb for spotting GMOs is to look for a patent, as these “frankenfoods” are patented by the huge corporations that create them.
Chef Braux has a delightful and engaging style of writing that sometimes may be a bit too light to get across the author’s obvious seriousness about the subject, but also makes for easier reading. His acronym, “TMI” [too much information] is rather accurate. Not too much, but overwhelming at times.
I experienced some broken links in my electronic copy which may simply be the settings on my computer; however, as nice as links are, I am not a fan of hyperlinks from books for that very reason. Due to the dynamics of the Internet, sometimes they don’t work, especially once the book is a couple of years old.
This is a good argument for having a References [used] section included and cited back to any facts inside the work. You should never present something as “fact” without a source/citation of some kind. This eases the burden of having broken links for those who actually want to know more and/or read what the author has read. I also wish that there had been a Glossary, as there were many terms that a novice to this subject will not recognize.
There are many, many useful links, and lists that have information on the subject, such as a “Master GMO Ingredients” list, and “Sources of Genetically Engineered Ingredients in Food,” and even many quite helpful tips like how to eat GMO at home, and when you go out to a restaurant or even a friend’s house. His advice for dining at a friend’s house is an example of his delightful writing style because he advises us not to make a big deal of non-GMO in the interest of friendship. He even includes a section on food for your pet.
The last sections of the book are what I believe to be most helpful. There are “Non-GMO Information Resources” where organizations working and storing data on this issue are listed. There is a list of non-GMO books, and even some links to non-GMO documentaries.
I’m giving 4 stars because of Chef Braux’s enjoyable writing style and to credit the excellent resources that I mentioned from the end of the book. These alone would be worth the purchase price.
Chef Braux has a delightful and engaging style of writing that sometimes may be a bit too light to get across the author’s obvious seriousness about the subject, but also makes for easier reading. His acronym, “TMI” [too much information] is rather accurate. Not too much, but overwhelming at times.
I experienced some broken links in my electronic copy which may simply be the settings on my computer; however, as nice as links are, I am not a fan of hyperlinks from books for that very reason. Due to the dynamics of the Internet, sometimes they don’t work, especially once the book is a couple of years old.
This is a good argument for having a References [used] section included and cited back to any facts inside the work. You should never present something as “fact” without a source/citation of some kind. This eases the burden of having broken links for those who actually want to know more and/or read what the author has read. I also wish that there had been a Glossary, as there were many terms that a novice to this subject will not recognize.
There are many, many useful links, and lists that have information on the subject, such as a “Master GMO Ingredients” list, and “Sources of Genetically Engineered Ingredients in Food,” and even many quite helpful tips like how to eat GMO at home, and when you go out to a restaurant or even a friend’s house. His advice for dining at a friend’s house is an example of his delightful writing style because he advises us not to make a big deal of non-GMO in the interest of friendship. He even includes a section on food for your pet.
The last sections of the book are what I believe to be most helpful. There are “Non-GMO Information Resources” where organizations working and storing data on this issue are listed. There is a list of non-GMO books, and even some links to non-GMO documentaries.
I’m giving 4 stars because of Chef Braux’s enjoyable writing style and to credit the excellent resources that I mentioned from the end of the book. These alone would be worth the purchase price.
July 27, 2015
Great resource book
This is a great book (especially if you have the e-book) to reference if you read many food labels like I do. It is laid out in a user friendly way with loads of great info that is readily available in a click or two. I highly recommend this book if you have any question at all about the source of the ingredients in the food you buy.
Chef Alain lays it all out there for you. Keep up the great work chef. I look forward to your future work.
This is a great book (especially if you have the e-book) to reference if you read many food labels like I do. It is laid out in a user friendly way with loads of great info that is readily available in a click or two. I highly recommend this book if you have any question at all about the source of the ingredients in the food you buy.
Chef Alain lays it all out there for you. Keep up the great work chef. I look forward to your future work.
Displaying 1 - 2 of 2 reviews