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I have dedicated my life to studying and applying the best that natural health care has to offer. I am dedicated to patient education and my primary goal is to help my chiropractic patients in enjoying good health and balance in life.

Devine Chiropractic endorses I-522, labeling genetically modified foods.

Filed by Julia Devine, age 13.

 

“I am not a science experiment!”  That was the message I took to Proctor farmer’s market on Saturday as I collected signatures to get I-522 on the ballot next November.  I-522 would require labeling of GMO products.  A similar measure, Prop 37 is on this November’s ballot in California.  If prop 37 passes, and it is expected to, California will be the first state to require labeling of GMO’s.  50 countries, including the EU (European Union) already require genetically-modified ingredients to be labeled, but the US has lagged behind….until now.abe There was overwhelming support for I-522 at the farmer’s market.  Most people knew what GMO’s were and were eager to sign my petition.  I had the opportunity to share my concerns and also hear what other people thought.

One lady who came up to me owns a small business that bakes gluten-free products.  She wanted her products to be non-gmo certified.    Currently there is only one organization that certifies GMO-free.  It is called the “non GMO project” and if you pass their tests, your company can display the  “non-GMO project” sticker.  This lady applied for certification and had to wait six weeks for a reply.  Because she has 10 products, it would cost her $3000 a year to have certification and she wasn’t able to afford that, so she does not currently have the non-GMO sticker.  Even though passage of this law will require her business to pay to be certified, she happily signed the petition.  She hopes that when more businesses want to be certified, the price will come down.

The vendor who was selling organic honey products was very eager to sign the petition. GMO’s are being blamed for honeybee colonies collapsing.  So many honey bees have died recently that there is a lot to worry about.  Honebees are very important pollinators.  If GMO causes honeybees to die (because gmo’s produce their own insecticide) then crops will not be pollinated and this may lead to a severe food shortage.

A lot of people thanked me for coming to the farmer’s market to collect signatures.  A lot of the people came up to me when they saw what I was doing.  They were surprised that I came on my own and not for a school assignment.  An organic farmer gave me a Chinese pear as a way of saying thanks.  Of all the people I asked, only three people declined to sign my petition.

 

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Agave Syrup – It’s Not So Sweet!

 

 

The Rodale Institute’s list of the five worst sweeteners  ranks calorie-free Aspartame found in diet sodas, as the unhealthiest sugar, followed by agave nectar.  Splenda, white sugar and high-fructose corn syrup (HFCS) round out the top five offenders.

The problem with agave? 

Native Mexicans  make a sweetener, a Mexican version of real maple syrup called miel de agave, out of the agave plant by boiling agave sap for a couple of hours. This is not what agave nectar is.

Just like sugar comes from beets (which are natural), and corn syrup comes from corn (which is natural), agave syrup comes from the agave plant, which is natural. But sugar, HFCS and agave syrup are not natural substances. They are processed substances created by man. Agave syrup is highly-processed, created through the use of enzymes, heat, or a combination of enzymes and heat. And like HFCS and other man-made foods, agave syrup should be avoided.

Agave nectar is mostly fructose, which is probably the single most damaging form of sugar when used as a sweetener. Fructose, found naturally in fruit, is fine when you get it from whole foods like apples (7 percent fructose), but not when it’s concentrated and made into a sweetener.

All sugar including table sugar, high-fructose corn syrup and honey contains a mixture of fructose and glucose, but with the exception of pure liquid fructose, agave nectar has the highest fructose content of any commercial sweetener. Table sugar is 50 percent fructose and high fructose corn syrup is 55 percent fructose, while agave nectar is a shocking 90 percent fructose, almost twice as high as HFCS!

Fructose is the most dangerous part of commercial sweeteners, because it causes insulin resistance and significantly raises triglycerides (increasing the risk for heart disease) and increases fat around the middle (leading to a greater risk for diabetes, heart disease and Metabolic Syndrome).  Fructose has also been linked to fatty-liver disease.

Agave nectar syrup’s popularity and the misconception that it is a “healthy sweetener” is a triumph of marketing. True, it has a low-glycemic index, but that in itself doesn’t mean it’s good for you.  While a small amount of agave nectar on occasion might not hurt you, I avoid it.

Natural sweeteners such as stevia, raw (preferably local) honey, blackstrap molasses, real maple syrup and date sugar are less processed, have less environmental impact and provide more vitamins and minerals.  When I use sweeteners, I choose one of these natural sweeteners, not a man-made alternative.

What is your favorite sweetener?

 

 

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Genetically Modified Food – Just Label It!

More than 40 countries, including China and Russia, require labels on genetically engineered food.   Most European countries require labeling. America does not.

“Non-GMO” labels are starting to appear on certain food products and choosing products that have  the USDA Organic seal assures us that what we are eating is not genetically engineered, but more than two thirds of the processed foods we eat contains GMOs, and few of us realize it.

Please join me in asking President Obama to listen to the 92% of Americans who want to be able to make informed decisions about what they eat.  Log in and sign up for better transparency in our food system. Tell Washington to “Just Label It!”

Just Label It

 

 

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