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See what nature has to offer. These food products have gone through a rigorous verification program to minimize the risk of GMO contamination, giving you the best assurance they are non-GMO. For more information visit www.nongmoproject.org.
SoTru And that’s where we come in. fantastic!! 4 Sustainability Farming and agriculture are complicated, and most non-farmers don’t fully understand all of their complexities. Accordingly, “organic” often becomes a shorthand for everything good that we want our food to be. While there are solid reasons to support organic agriculture, the differences between organic and conventional are far more nuanced than most people realize.
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Talk With Us You need a partner who can satisfy your need for non-GMO ingredients in the U.S. and around the world. Ingredion offers more than a decade of experience in meeting and exceeding international, third-party non-GMO standards for starches, sweeteners and nutrition ingredients.
GMOs are also commonly found in U.S. crops such as soybeans, alfalfa, squash, zucchini, papaya, and canola, and are present in many breakfast cereals and much of the processed food that we eat. If the ingredients on a package include corn syrup or soy lecithin, chances are it contains GMOs.
While the concept of a "miracle food" remains a fantasy, it's pretty well-established that obesity and alcohol are the two most common causes of major long-term illness and increased risk of premature death.
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Brown rice is a heartier, fiber-packed alternative to less-than-super white rice. A half-cup serving contains 1.7 grams of resistant starch, a healthy carb that boosts metabolism and burns fat. Plus, brown rice is a low-energy-density food, meaning it's heavy and filling but low in calories. One study found that women who ate a higher-energy-density diet gained three times as much weight over six years than women eating a low-energy-density diet.
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Nutrients. Studies have shown small to moderate increases in some nutrients in organic produce. The best evidence of a significant increase is in certain types of flavonoids, which have antioxidant properties.
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