I have highlighted something on nearly every page and read the book with all the eagerness that any good novel evokes. If I don't win a copy, I've already added it to my wish list and will order my own. Nonfiction books deserve a place on the shelf, and I have hard copies of all my brain books, even if I read them first on my Kindle.
Like many others, I'm concerned about genetically modified/engineered foods and found Robyn O'Brien's short Ted Talk packed with information.
- Are we really allergic to food or to what's been done to it?
- 1997-2002 - doubling of the peanut allergy
Nor have we been told that they are rotated in fields that contain genetically engineered cotton, a controversial crop used in our food supply that is treated with a weed killer linked to cancer and infertility.
We tend to only hear about the peanut allergy when it comes to peanuts in the news, but a deeper look into how we grow peanuts today unearths a lot of questions.
Since when did so many kids suddenly have a peanut allergy? A peanut butter and jelly sandwich hasn’t always been a loaded weapon on a lunchroom table.
From 1997-2002, the incidence of peanut allergy doubled. In the last fifteen years, there has been a 50% increase in the number of children with food allergies. About 1 in 20 U.S. children have food allergies — a 50 percent increase from the late 1990s, according to a recent CDC survey.
But that’s not where it stops. (you can read more on Robyn O'Brien's blog)