Know What You’re Eating

Posted on March 6, 2012 by Katrina

———————————————————————————————————-

80% of processed foods in grocery stores are made from genetically modified organisms (GMOs).

Get informed, eat good food and continue to live a self-sustainable life!

———————————————————————————————————-

LEARN

GMOs are created through experimental technology which merges DNA from different combinations of plant, animal, bacterial and viral species.  The majority of all commercial GMOs (including those in our food) are engineered to withstand direct application of herbicides and/or insecticides.  It’s impact on the environment, human health, the rights of farmers and consumer freedom are currently in serious danger.

No evidence has shown that GMOs increase crop yield, drought tolerance, enhance nutrition or provide any additional benefits to human.  Most developed nations around the world (including Japan, Australia and all countries in the European Union) restrict or ban the production and sales of GMOs because of the associated unknown risks.

Introduced to the United States in 1996, genetic engineering of crops are now part of many foods we consume daily.  Currently, GMOs are found in the following (parenthesis represent estimated percentage that is genetically modified): Soy (91%), Canola (88%),  Corn (85%), Cotton (71%), Sugar Beets (90%), Hawaiian Papaya (50%).

– Graph from United States Department of Agriculture –


GMOs are in many of the foods and ingredients we may not be aware of, according to the Institute for Responsible Technology.  See complete list here.

———————————————————————————————————-

TAKE ACTION

So, what can you do now?

Avoid the Big 5.
Corn, soy, canola, cotton, sugar (in non-organic form), which are the most genetically modified.

Buy organic as often as possible.
GMOs are banned in organic farming and organic foods. Plus, the food is grown without pesticides, synthetic fertilizers, sewage sludge or ionizing radiation. According to the US Department of Agriculture, organic farming methods “foster cycling of resources, promote ecological balance and conserves biodiversity”.

Buy less processed (packaged) food.
GMO corn- and soy-derived ingredients aren’t labeled as “corn” and “soy” on packaged foods.  They are often hidden in ingredients like Aspartame, fructose, glycerol, maltose, soy protein, tamari, tofu, whey, etc.

———————————————————————————————————-

CONNECT

It’s Our Right to Know.
Help to ensure food safety in California by getting the Label Genetically Engineered Food Initiative on the upcoming 2012 Ballot. 800,000 signatures are needed before April 22nd to get this on the 2012 California Ballot.
Learn where you can sign here.

Labels Matter.
Check it out!

Share your knowledge.
Let people know about GMOs, it’s impact on our health and our environment.  Share this post and and be the change you wish to see in the world!


Posted in Sustainable Food | Tagged , , , , , | Leave a comment

Going back to the beginning…

Posted on February 26, 2012 by Rumi

During my recent experience as an instructor helper for Level 5, our instructor asked the class, “Do you use Magnetic Passes as a solo technique in your HT sessions?” All Level 5 students (myself included) in the room paused for a while, many realizing that we seldom use this as a stand-alone technique in our Healing Touch practice.

“Magnetic Passes” is introduced as the first Healing Touch technique in the Level 1 class when we first learn the basic Healing Touch sequence. As we continue the study of Healing Touch, we are introduced to many more techniques to fill our tool box as HT students. The Level 5 instructor’s comment reminded me of a bold statement made by our beloved founder, Janet Mentgen, during one of her class, “In Healing Touch we learn many techniques, but always remember this – when you do Healing Touch, hands are either in motion or still.”

With gentle guidance by our Level 5 instructor, we spent a few minutes exchanging a session using only Magnetic Passes at the end of our first evening. The session was simple, short and the result was astonishing! We all went to bed with much needed energy balancing and most slept well through the night.

To remind us that techniques taught in Level 1 are as profound as other techniques taught in higher levels and to honor Janet’s teaching, we decided to do a session exchange only using Magnetic Passes during a recent Healing Touch general practice group. Again the results were felt deeply by all participants. As an observer, I also felt that the energy of the entire room was “massaged” and “cleared” as everyone moved their hands in beautiful flowing motions. The energy of the room was so soft and loving, and it felt so good to be in the room.

A Qi-Gong Master once commented, ” The first technique you learn is the most important one of all. As you continue your study, you will always come back to the first technique with expanded awareness. This is where you begin and where you always return…”

All solid healing modalities give us depth that holds timeless integrity. Healing Touch is one of them.

We are blessed to know this work.
Posted in Healing Touch and beyond | Tagged , , , | Leave a comment

Self Sustainability + Food

Posted on February 25, 2012 by Katrina

Over the past couple of years, I’ve watched most of the food documentaries (e.g., Food, Inc. and Forks Over Knives), studied up on food politics and even helped start a small veggie garden behind Hashiba Institute.  I’ve read about food insecurities and processed food consumption, but not knowing how to start a conversation with others about how integral food is to self-sustainable health, I quietly hoped for change…

Then something changed last night. Every article I studied, every blog post I read and every video I watched shed light on the current devastation and continuous degradation of our food system.  As I became totally immersed in the reality of genetically-modified produce, industrial chemical/pesticide use, related health epidemics (type 2 diabetes, heart disease, cancer), and corporate control of our food system – the impact began to hit home. I eat those foods, my family buys those products, and my community stores sell those goods that I thought were safe and healthy.  It felt like a punch in the gut and in those few seconds after I started to think, “what do I do?”.

Well, just as I believe that self-sustainable health is about living life to our fullest potential, I believe that food provides us an opportunity to connect with the essence of all things living.  From gardening to the economic and environmental impact of our everyday food choices, I hope to share this journey with you.  To provide resources, a place for conversation, and a simple perspective on that which has become so complex.

Part of this blog is dedicated to sustainable food – “how food sustains us and how we sustain our food”.

I look forward to learning, sharing and walking this path of self-sustainability with you – knowing that as we each grow stronger, our communities and our world grow stronger too.

Here’s to celebrating our self-sustainability through food!

Posted in Sustainable Food | Tagged , , , , , | Leave a comment