Bob’s Red Mill and GMOs

Bob - Bob's red mill



Does he or doesn’t he–that is the question.

The answer is: His products are GMO-FREE ūüôā




Here’s an article I came across from Bob’s Red Mill when I was researching Kamut flour. I have some in my closet. Why I bought it, I don’t know–it’s in the wheat family. At one time I was considering making my own pasta and apparently this flour makes a supurb pasta and flat bread.

Here’s Bob’s Article answering the question about Bob’s Red Mill products and GMO seeds…

Our Policy Regarding GMOs
by Cassidy Stockton     February 27th, 2013 in Featured Articles, Health, Whole Grains 101
With all of the attention swirling around genetically modified organisms (GMOs), we’ve been getting a heap of questions about our products and GMOs. Rest assured, at Bob’s Red Mill, we are committed to providing identity preserved products exclusively.

‚ÄúIdentity preserved‚ÄĚ means that the seeds that were planted to grow our crops came from a non-GMO source. We work constantly with our farmers and suppliers to ensure that the ingredients we procure are non-GMO. In fact, each of our corn, rice, soy and flax suppliers is required to sign a statement which affirms that their ingredients come from non-GMO sources. Read More…

CORN: the evil grain (or so they say)


Ripped from the October/November issue of¬†Living Without magazine’s article titled, “Corn Fed”.

Here is a list of substitutions for corn products:

Baking corn-free can be a challenge because corn is hidden in some key ingredients. Try these corn-free alternatives.

  • Replace cornstarch with an equal amount of tapioca starch/flour or potato starch (NOT potato flour)
  • Replace corn flour with an equal amount of sorghum flour
  • Replace corn syrup with an equal amount of honey, agave* nectar, tapioca syrup or rice syrup.
  • Replace xanthan gum with an equal amount of guar gum
  • Baking Powder: Blend together 1/3 C baking soda, 2/3 C cream of tartar and 1/3 C arrowroot starch. For corn-free commercial baking powder, try Hain’s Featherweight Baking Powder (, made with potato starch.
  • Confectioners’ Sugar: Combine 1 1/2 T tapioca starch/flour or potato starch with enough granulated sugar to make 1 C. Process mixture in a blender on high speed for 45 seconds or until powdered. Store in an airtight container until used.

* Agave: With an obscenely high amount of fructose (more than regular sugar), and the extensive refining process it goes through to become what it is, this is not a good option to replace sugar.

DID YOU KNOW? – things I wish I didn’t know about whats in our food

tree perch_2644

White vinegar or just plain vinegar is typically distilled, and if so, are gluten-free.
Distilled vinegar can be distilled from wheat, corn, potatoes, beets, wood, apples, and many other things. Most in the U.S. are not made from wheat, but are instead made from corn, potatoes or wood, which are all CGCF safe. (Heinz white vinegar is distilled from corn). Distilled vinegar made from wood is gluten-free.

Wood-based vinegar is often the vinegar used in processed foods.
(Oh, wonderful–another reason to buy processed foods!)

Flavored vinegars are made with white distilled vinegar, to which favorings are then added.
They may not be gluten-free.

Malted vinegars are usually not gluten-free.

Red and white wine and balsamic vinegars are gluten free.

I buy Bragg Apple Cider Vinegar


Most all commercially available gelatins, including Knox powder and Jell-o are made from beef
(who knew!). There are many foods that also contain beef-derived gelatin such as marshmallows and vitamin capsules!


Powdered sugar contains corn starch ūüė¶

Canola oil is used in biofuel product ūüôā

Pigs getting sick on genetically modified feed–who knew!

Charlotte's Web

Charlotte’s Web (Photo credit: alex.ragone)

Here’s another article from Organic Connections on the effects of genetically modified feed on pigs. Here’s the first paragraph:

“A new, peer-reviewed study has just been released detail¬≠ing adverse effects of genet¬≠i¬≠cally engi¬≠neered (GE) feed on pigs. Center for Food Safety has long advo¬≠cated for more robust safety test¬≠ing prior to intro¬≠duc¬≠ing GE foods into the food sup¬≠ply. Currently, no GE safety test¬≠ing is required in the U.S. The long-term study revealed that pigs fed a GE diet suf¬≠fered higher rates of severe stom¬≠ach inflam¬≠ma¬≠tion and had on aver¬≠age heav¬≠ier uteruses. The find¬≠ings were bio¬≠log¬≠i¬≠cally and sta¬≠tis¬≠ti¬≠cally sig¬≠nif¬≠i¬≠cant and mir¬≠ror what many farm¬≠ers have been report¬≠ing anec¬≠do¬≠tally for years. The study was per¬≠formed over the course of five years by inde¬≠pen¬≠dent researchers in Australia and the U.S.” Read More

More GMO information from Blue Ribbon Foods

The title of the article is GMO’s – Pros and Cons. This article is written by Dr. Keith Kantor,gmos-pros-and-cons Sc.D, PhD and you can find it at Blue Ribbon Foods.

Dr. Kantor has been an advocate of natural food and healthy living for 27 years.  In 1994 he was appointed CEO of Service Foods, Inc., the largest all natural food company of its kind in the United States.


GMO’s are microorganisms, plants, and animals that have their genes altered. Usually they are modified either to further scientific research or to alter the food supply. Common genetic modifications include: adding antibacterial genes to plants, introducing genes that make the organism bigger or hardier, making new foods by adding genes from existing foods, and adding animals genes to plants and vice versa.

Most American crops are now genetically modified and the percentage of GMO’s in our food supply is growing extremely rapidly. Products that are genetically modified do not have to be labeled as such.

Check out the rest of the article at the above link and while you’re there check out the rest of their site.

This is not a paid advertisement. I came across this company at the Atlanta Gluten Free Expo at the beginning of May 2013.


Non GMO project



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