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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review May 28, 2014 / 28 Iyar, 5774

Eat Without Fear

By John Stossel




JewishWorldReview.com | It's easy to scare people about what's in their food, but the danger is almost never real. And the fear itself kills.

Take the panic over genetically modified organisms, or GMOs. Ninety percent of all corn grown in America is genetically modified now. That means it grew from a seed that scientists altered by playing with its genes. The new genes may make corn grow faster, or they may make it less appetizing to bugs so farmers can use fewer pesticides.

This upsets some people. GMOs are "unnatural," they say. A scene from the movie "Seeds of Death" warns that eating GMOs "causes holes in the GI tract" and "causes multiple organ system failure."

The restaurant chain Chipotle, which prides itself on using organic ingredients, produces videos suggesting that industrial agriculture is evil, including a comedic Web series called "Farmed and Dangerous" about an evil agricultural feed company that threatens to kill its opponents and whose products cause cows to explode.

Michael Hansen of Consumer Reports sounds almost as frightening when he talks about GMOs. On my show, he says, "It's called insertional mutagenesis ... you can't control where you're inserting that genetic information; it can have different effects depending on the location."

Jon Entine of the Genetic Literacy Project responds: "We've eaten about 7 trillion meals in the 18 years since GMOs first came on the market. There's not one documented instance of someone getting so much as a sniffle."



Given all the fear from media and activists, you might be surprised to learn that most serious scientists agree with him. "There have been about 2,000 studies," says Entine, and "there is no evidence of human harm in a major peer-reviewed journal."

That might be enough to reassure people if they knew how widespread and familiar GMOs really are — but as long as they think of GMOs as something strange and new, they think more tests are needed, more warnings, more precaution.

Yet people don't panic over ruby red grapefruits, which were first created in laboratories by bombarding strains of grapefruit with radiation. People don't worry about corn and other crops bred in random varieties for centuries without farmers having any idea exactly what genetic changes occurred.

We didn't even know what genes were when we first created new strains of plants and animals. There's no reason to believe modern methods of altering genes are any more dangerous.

In fact, because they're far more precise, they're safer.

And since genetic modification can make crops more abundant and easier to grow, it makes food cheaper. That's especially good for the poor. Another life-changer is a new strain of vitamin A-enriched rice that has the potential to decrease the frequency of blindness that now afflicts about a half-million people a year, mostly children.

But activists — who tend to be rich and well-fed — are pressuring countries in Asia and Africa into rejecting GMO rice.

Crusades against food are endless. First Lady Michelle Obama urges students to eat organic, even though that term has no real meaning in science besides "partly composed of carbon."

My nonprofit for schoolteachers, Stossel in the Classroom, offers free videos that introduce students to economics. This year, we ran an essay contest inviting students to write on the topic "Food Nannies: Who Decides What You Eat?"

I was happy to see that many students understood that this debate is about more than safety. It's really about freedom. Sixteen-year-old Caroline Clausen won $1,000 for her essay, which contained this sarcastic passage: "Congress shall have the power to regulate the mixing, baking, serving, labeling, selling and consumption of food. Did James Madison's secretary forget to copy this provision into the Constitution?"

Rising generations will have more food options than ever before. They face less risk of starvation or disease than any humans who have ever lived. Let's give them science instead of scare stories.



John Stossel Archives


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