Salad Anatomy 101.

20160831_195731 I know it’s sort of late in the season to be writing about salads, but we’ve been eating a ton of them lately in an effort to be budget friendly. So I thought I’d share some tips for making a salad worth being a main course.

Mix greens.
I buy a head each of organic red leaf lettuce, green leaf lettuce, and romaine. I take them home, rinse them off, chop them up, and mix them well in a large bowl. This usually lasts me for a week and a half or more, depending on hubby’s work schedule. But, how do you keep your lettuce from browning? you ask. Storing chopped lettuce in a mason jar with a standard canning lid set (not a plastic lid) and a paper towel on the bottom really works. The lettuce will stay fresh for as long as 2 weeks.

I don’t recommend adding spinach greens to your salad raw because of their high oxalate content which prevents absorption of calcium. Beet greens are a bit problematic as well. If you have a yard that you don’t treat with chemicals, you can grab some dandelion greens for your salad. I wouldn’t recommend buying them: they cost almost $3 for a small bunch where I am, and that seems like a ridiculous price to pay for something that grows everywhere. Just be sure to pick leaves from plants that haven’t bolted yet (started growing a flower) so you’re greens aren’t overly bitter.

20160903_124044Multiple sources of protein.
I try to have meat of some form on my salads if I’m making one for dinner. I’ll put less meat or no meat at all on lunchtime salads because I usually want a lighter meal for lunch.
Other than meat I like to add different kinds of sprouted beans. You can use whatever kind of beans you like; they don’t necessarily need to be sprouted. I sprout mine for better nutrient absorption, and I like the way they taste, but it’s totally optional. A bonus with using cooked and cooled beans is that you get some resistant starch with your salad, which helps your digestion.
Soaked and dried nuts are also a great addition to salads because they add a delightful crunch.

Something raw other than the greens.
Think sliced tomatoes, shredded carrots, avocados, etc. If you’re struggling with thyroid issues, avoid eating raw cruciferous veggies.

Fermented veggies or pickled veggies.
I like to top my salads with some purple cabbage cortido, because it’s delicious (even though I hate sauerkraut) and crunchy. It also adds a delightful tang to your salad. If I don’t have any on hand I like to chop up some pickles, pickled okra is good as well, or artichoke hearts. Olives are also delicious.

Sprouted seeds.
I love putting sprouted and dried sunflower seeds on top of my salad. This is something I picked up from my awesome mother-in-law. She makes incredible salads.

I find that sometimes I don’t even need dressing if I’ve put enough stuff on the salad, but my go-to dressing recipe is below (this is a good dressing if you’re fighting a candida overgrowth):

Lemon Salad Dressing

  • Servings: 2 cups
  • Difficulty: easy
  • Print
1/2 cup fresh squeezed lemon juice
1/2 cup filtered water
1 cup olive oil
1 tsp ground mustard
1/2 tsp salt
1/2 tsp ground black pepper

  1. Combine all ingredients in a jar. Shake well. Serve.

Really, the possibilities are endless. These are just some suggestions based on things that I have found to take a salad from good to great.

What do you usually put on your salads?

Book Review: Fasting as a Family by Melissa Naasko.

Melissa Naasko is a friend of mine, so reading this book was a little like sitting and listening to her talk about food. She moved away a few years ago, so it was nice to read this and “hear” her voice for a bit. She is a wonderful woman and I miss hearing her stories.

That said, this book is geared toward Orthodox Christian households. I am not Orthodox Christian, so I don’t fast quite as hardcore as the intended audience, but I did need some dairy free ideas for Friday fasting aside from pan-fried fish with rice and veggies. This book delivered and then some. Even if you’re not Orthodox Christian this is a helpful book. She includes worksheets and helpful budgeting advice in addition to some pre-made menus.

I’ve made three recipes from this book and I have not been disappointed so far! It’s really helpful to have a book dedicated to meatless meals to turn to when I’m out of ideas (which happens a lot). Whether I need to cut back on meat for budget reasons or fasting, there are some really good ideas in here and I’m excited to try more of the recipes soon.

Would I recommend this? Yes. So much yes. I would happily pay the $21.95 again.

Kombucha Revisited.

IMG_0927Since I last wrote about the strange and wonderful art of brewing kombucha I’ve switched brewing methods. I switched from container brewing to a continuous brew system. I like the continuous brew system better for a few reasons: we drink a lot of kombucha in this house, so the container brewing actually occupied more space because I needed to brew at least two jars at once; continuous brew allows you to hit all of the enzymatic sweet spots during the brewing process whereas if you let a container brew go for 30 days, you basically have vinegar; Hamling can access the kombucha on his own which encourages him to drink it more often; the process itself is much easier.

Continuous brew kombucha needs the same ratios of tea, water and sugar. So, for 64 ounces of kombucha you need 1/2 cup sugar and 4-6 bags of tea. I’ve split the tea and sugar (sucanat) into two jars so that I can use cooler water to dissolve the sugar while the tea is brewing. I do this in an effort to leave the minerals in the sucanat as undisturbed as possible, it’s really just a preference thing.

All you do is brew the sweet tea, take out the tea bags or strain your tea leaves out, allow the tea to cool and then pour it over what’s left in the continuous brew container. Easy-peasy.

To maintain the brew I take everything out to clean the glass jar about twice a year, or as needed depending on the amount of yeast that settles on the bottom. Also, the SCOBY can get adventurous and start growing in the spigot. When it blocks the spigot enough to be annoying (and I can’t get it out with just a toothpick), I’ll clean it out.

Make sure to always keep a thin cloth (like muslin, or even a coffee filter) secured over your SCOBY home to keep fruit flies and debris out. It’s important to use a cloth rather than a lid so that the SCOBY can breathe.


Well, we did not escape this monster spring unscathed: all of us are sick right now.

It was a perfect storm of antibiotics, needing to rest my water kefir grains and running out of elderberry syrup. Hamling needed a round of antibiotics for a blister that was migrating down his finger toward his hand. I still have no idea what happened to his poor finger, but he really did need the antibiotics. Right after the antibiotics he got pink eye, then a cold. Then I got the cold, then Hamlette got the cold, and now Hubby has the cold.
As an aside: breast milk really does resolve pink eye. In case anyone was wondering.

I’ve been sick for 14 days now, ya’ll. This sucks. I’ve said it before, but I’m pretty sure I’m on the tail end of it now. At least, my throat isn’t sore anymore.

So today I thought I’d write about all the things I do to help myself through a cold. It’s much better to prevent it from happening, but sometimes – despite my best efforts – it happens anyway.

  1. Elderberry syrup.
    This is the recipe I use. This is kid-approved: Hamling asks me for “medicine” almost every day. I usually give/take one shot glass a day, but when we’re sick I up that to 2 for the kids and 3-4 for me.
  2. Honey and turmeric.
    I take a mixture of equal parts honey and turmeric, a dash of fresh cracked black pepper, ginger and cinnamon. This helps with inflammation and is pretty awesome for sore throats.
  3. Throat Coat tea with honey.
    I use this sparingly because I’m nursing. Depending on what area of my throat is sore, sometimes I’ll just gargle it rather than drinking it.
  4. Elderberry tea with honey, coconut oil and gelatin.
    I don’t always add the gelatin, but the coconut oil gives a nice energy boost if I’m having a rough day.
  5. Netti pot with some sort of probiotic (or Alkalol).
    This sounds weird, but it really does help. I was breaking open a capsule of probiotcs into my netti pot water (in addition to the salt). I ran out of those and used breast milk in the last two netti pots. It still weirds me out (the breast milk) but it was really helpful. If both of those suggestions are too strange (I don’t blame you) you can use Alkalol: it feels awesome! Be sure to use either distilled water, or water you’ve boiled for a few minutes for your netti pot.
  6. Lots of rest.
    Sometimes this means popping a movie or two on for Hamling. I’ve made my peace with that.
  7. Salt water gargles in the a.m.
    I gargle warm salt water after I’ve finished oil pulling in the morning. It helps clean out all the post-nasal drip gunk from the night before.
  8. Lots of bone broth.
    Bone broth is pretty delicious just warmed up, seasoned a bit with oregano, in a mug. If you disagree, try making more soups or cooking your savory grains in it.
  9. Skin brushing.
    Skin brushing is supposed to help move/drain the lymph system. All I know is that I feel better after I do it. Usually I’ll brush before my hot bath.
  10. Hot Himalayan salt bath before bed.
    I also add vitamin C. I run the water as hot as I can stand (think hot tub hot) and soak for as long as it takes me to watch an episode of anime; usually 45 minutes to an hour, depending on the amount of ads. Be sure to rinse off after so that the salt and vitamin C don’t hang out on your skin all night.

I think that’s it.

What do you do when you’re sick?

Lessons from the Thyroid (part II)

I hope everyone had an awesome Thanksgiving!

Here’s part two of my thyroid story, for those interested:

The first thing I did (after my initial freak-out) after getting a diagnosis was to read as much as I could about it on the internet. I was careful to source my information from websites that seemed reputable, and I only tried things that didn’t strike me as too good to be true. Because, let’s face it, if it seems too good, it is too good.

I found a number of good blogs while I was doing this, and a number of bad ones. I also happened to luck out and get in on The Thyroid Sessions as they were being released, so I didn’t have to pay for them. The site is really gimmicky looking, but I know for a fact that there is good information to be had if you watch them. I’ll be honest though, I probably wouldn’t have watched them if they hadn’t been free, so I wouldn’t blame you for not watching.

My criteria for a “good” blog is rooted in whole foods and a certain holistic approach to life in general. Everything is connected in some way, whether we are able to identify the connection or not. It doesn’t make sense to treat anything (physical or otherwise) in a singular way, which is why the “magic bullet” mentality of western medicine doesn’t resonate with me. Sure, those bullets will treat symptoms (sometimes really effectively), but they are rarely effective at actually resolving the issue because they hardly address the root cause. In this case I could take the synthetic hormone replacement and I’m sure it would make me feel better, but if I hadn’t changed my eating habits I would still be doing damage to my thyroid. While I wouldn’t necessarily feel in poor health, I would be stuck with the medication for the rest of my life and my body wouldn’t have a proper chance to heal.

So the very first thing I learned was about the gluten-thyroid connection. Or, more specifically, the gut-thyroid connection: If your digestive system is malfunctioning in some way, chances are your thyroid isn’t far behind. Once I managed to heal my gut a little I could have a bit of gluten here and there, but I still avoid it as much as possible because I feel terrible after I’ve had too much.

I know, “but gluten-free is such a fad,” you say. Or, “I eat that stuff all the time and I feel fine!”

I said those things too. And, honestly, the only reason I cut gluten out of my diet was because I read so much about it negatively affecting thyroid function. I didn’t think it made me feel bad when I was eating it regularly. Bad was just my normal and I had no idea. None. Removing gluten was just an experiment, and it turned out to be one of the things that changed my life for the better.

People tell me all the time that what they eat doesn’t make a difference in how they feel. I’m here to tell you that it does. The biggest lesson I’ve learned from my thyroid is that the old adage “you are what you eat” is more true than most of us realize. My journey with food has left me more connected with my body. I’m a more grounded person than I was 3 years ago because of the choices I’ve been making when it comes to diet. I know that sounds really strange, but food is such a large part of life that decisions you make about what you eat have a significance that impacts your life in ways that are small, but powerful.

Lessons from the Thyroid (part I).

I apologize for the small hiatus I took: we got sick the first week and my parents came to town the second week for an early Thanksgiving celebration. I had all kinds of grand ideas about writing while they were here, but it turns out those ideas weren’t exactly realistic.

At any rate, I’ve been wanting to write about my thyroid journey for a little while now, so I thought today would be a good day for that.

When the wee one was about 9 months old I went to a doctor for a standard physical. Just to make sure I was doing alright after having a baby. I guess I knew something was off, I just wasn’t sure what that something was, or where to start looking. I didn’t have any of the usual thyroid symptoms like weight gain or sensitivity to cold. Sure, I was somewhat of an emotional wreck and I felt like I was going to die if I didn’t take a nap every day, but I thought that was a normal part of being a new mom. I’m sure it is to some extent, but I had it pretty bad.

So the doctor ran a standard lab panel, which I guess includes TSH (thyroid stimulating hormone) now, because we didn’t discuss needing a TSH at the visit. When I got the results in the mail about a week later my TSH had been highlighted -it was over 10, which is the standard medicating point- and there was a prescription for levothyroxine included. There was also a small note from the doctor that basically said I was hypothyroid and needed to start medication. No call, just two sentences written on a piece of paper.

Of course I overreacted a bit, but I also knew that I didn’t want to have anything to do with the medication I had been prescribed. I was off and on hormonal birth control for a few years prior to meeting my husband and I had decided when I stopped that, if I could help it, I wouldn’t take any more prescription medications, particularly involving hormones. I also knew that TSH alone isn’t necessarily a good indicator of what exactly is wrong with your thyroid although it is a great indicator that something is wrong.

I went back in. I don’t remember why, but the doctor (of course) asked how the prescription she had written was going. She was a bit taken aback when I told her that I had decided to try and treat with diet. It was obvious what she thought of my idea, but she told me to come back in 3 months. I ended up returning in a month or so (again, I don’t remember why) and seeing the nurse practitioner who found out I was trying to lower my TSH with diet and was flabbergasted. She immediately wanted to order another TSH to which I had her add free T3 and T4, and thyroid antibodies just for fun. I left after a lecture about how no one had ever (ever, I say!) lowered their TSH with diet, and awaited my results.

I got a call from the nurse practitioner a few days later saying that my TSH was, in fact, 4 points lower and that I should come in for a follow up test in 3 months. The rest of the results were normal, so I knew I didn’t have Hashimoto’s Thyroiditis. I returned for the follow up test (which showed a normal TSH) and I haven’t been back to that doctor since.

I made a lot of changes, and I’ve learned a lot about my body in the time since those doctor’s appointments. It has been a long journey, but I’m very glad I started down the road I did rather than just taking the prescription down to the grocery store and filling it.

The first thing I did when I chose a midwife was to order a thyroid panel to make sure I was okay for pregnancy. We ordered a total of 2, the 1st of which was borderline low, so I started back on a thyroid support supplement and the 2nd was normal so we haven’t tested since the second trimester. I hadn’t been feeling like I felt before I made all of the changes, but it’s always good to check.

Now, I know if I’ve done something that my thyroid dislikes because I’ve learned how to pay attention to my body.

The biggest, most important lesson I’ve learned from my thyroid is to pay attention to yourself. The way you feel, your intuition. This also applies to taking care of yourself. Especially moms, because we tend to forget ourselves in the middle of the chaos that is every day with small children.

Gluten Free Banana Muffins.

IMG_0712I love banana bread. It’s even better if it’s made in an easy to grab form like a muffin. I look for overripe bananas every time I’m at the store, specifically for these muffins. They make an awesome snack to take along to parks or road trips. You can also eat them for breakfast, but be prepared to eat three or four in one go.

I’m at a point in my pregnancy where blackstrap molasses sounds incredibly good. If you’ve ever had blackstrap molasses you will know how strange that is. I haven’t grown a taste for eating it by the spoonful yet, but I want to add it to everything I can, like mashed sweet potatoes or anything I bake. So the last time I made these and I only had 2 bananas I added some blackstrap to the batter because it was too dry, and why not? They turned out really well, so I’m including the adjustments as a variation at the end of the recipe.

Gluten Free Banana Muffins

  • Servings: 12
  • Difficulty: easy
  • Print
1 3/4 cup flour blend (I use this one sans milk powder)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup coconut oil (or butter)
1/8-1/4 cup sucanat
2 eggs
3 bananas

  1. Preheat oven to 400°F. Put paper muffin liners into a muffin tin.
  2. Beat sugar and oil until creamy. Add eggs and mix until combined.
  3. Combine all dry ingredients in a bowl. In another bowl, mash the bananas.
  4. Alternate adding the flour mixture and the bananas to the sugar/oil mixture. Start with half the flour, mix until combined then add the bananas and mix until combined. Add the remaining flour mixture and mix until combined.
  5. Scoop batter into muffin cups lined with paper liners. Bake for 17-20 minutes, rotating muffin tin halfway. Allow to cool in the muffin tin for 5 minutes before removing to a wire rack.

1 tsp cinnamon
1 tsp vanilla extract
1/8 cup blackstrap molasses
2 bananas


Breakfast is the most important meal of the day, so they say. I find this is especially true when I’m pregnant. One thing about breakfast is that you can’t skip it. Even if you wait until lunch time, you are still breaking your fast when you eat whatever it is you decide to eat. Breakfast is the first meal of the day, regardless of time.

There’s a lot of advice about what is best to eat for breakfast. Out of all of it there seems to be at least one consensus: protein is important.

Having a sugar-laden breakfast cereal is a bad idea -even if it’s organic- because the processing techniques used to produce the cereals render them pretty much nutritionally deficient. Not to mention that most cereals ignore proper grain preparation (although I’m starting to see sprouted cereals in the grocery store, which makes me happy). Making your own is a good option, but it’s usually labor intensive unless you’re making granola. Homemade granola is really easy and super delicious, but should be considered a treat because there’s no way to soak or ferment the oats, that I’ve found anyway.

I’m not going to lie, I miss cereal. I do eat it occasionally and it’s one of the things that hubby really loves, so I try to keep some for him to snack on. What I really miss is cream of wheat. I love cream of wheat so much, but I can’t eat it any more. I’m on a quest to find a gluten-free substitute but I haven’t been successful (and I probably won’t be, but I can dream). Hot cereals are easier to fudge because you can ferment them and, if the grains are large enough, rinse them before cooking. This is how I prepare oats and I honestly think they taste better that way.

So here are some suggestions for breakfast:

Fried eggs and…
…sautéed squash. This is one of my very favorite breakfasts! I love a mix of zucchini and yellow squash, sometimes with onions. This is great with fried or poached eggs. One thing to note is that both zucchini and yellow crookneck are genetically engineered (virus resistant) if that’s something you prefer to avoid.
…potatoes. Whether you like country potatoes or hash browns be sure to blanch the potatoes first to prevent the production of acrylamide….bacon! This is a classic, but bacon is so expensive that we don’t enjoy it very often.

Scrambled eggs with bone broth and raw milk cheese mixed in. I add a dash of bone broth to the eggs before I cook them and toss in some cubed cheese when I put the egg mixture in the pan. Super delicious. Top them with some homemade green chili and you’re set!

Sourdough pancakes/waffles. These recipes are fantastic and very filling. I use einkorn flour for mine, but you can use any kind of wheat. I do have to add an egg to mine while I’m pregnant for the extra protein though.

Sourdough English muffin egg sandwiches. The recipe for the muffins is on the same page as the pancakes/waffles.

Banana muffins with cream cheese. Recipe to come.

Fermented oats with coconut oil, gelatin and cream. Maple syrup makes them extra tasty as well as adding some soaked almonds (or other nuts) on top. To ferment the oats, stick the desired amount in a glass jar and cover with water. Make sure the water is at least 1.5 inches above the oats. Cover with a cloth and wait about a week. You’ll know they’re ready when little bubbles start to form in the oats. I give mine a head start with either water kefir or kombucha (about a 50/50 mix with water). Rinse the oats and cook as normal, less 1/2 cup of water.

Yogurt with soaked nuts/seeds/ whatever you like.


So there you have it. I try to cycle through these, but I’m not terribly creative, so we end up eating the same things a lot.

Bone Marrow!

IMG_0674Bone marrow was one of those things that never crossed my mind as edible. I always thought of marrow bones as dog bones, and a lot of people think of them the same way. It wasn’t until I read Ramiel Nagel’s book Cure Tooth Decay that I considered marrow to be food. Even though that book had convinced me to try it I still had to get over the ick-factor. I was raised on the standard American diet (SAD) and I pretty much only ever ate muscle meats. Why on Earth should I eat bone marrow (or liver)?

I started this blog as an outlet. People don’t want to hear about your food adventures in person, especially if you’re offering it as some form of advice. I have watched someone’s eyes glaze over in annoyance or disinterest many times while explaining food (even after being asked), so I brought it to the big wide world of the interwebs. On the interwebs I can’t see you being annoyed so I just keep going. It’s pretty great.

Anyway, the whole point of the above ramble was that I’m kind of off in the tall grass when it comes to diet and nutrition: I don’t follow the government guidelines or what mainstream nutritionists say. I never have anything less than whole milk in the refrigerator and I eat butter off the knife. So it seems like trying bone marrow wouldn’t have been weird for me, but I had my reservations. I have to say that I’m not a fan of eating it straight out of the bone. Many people love it this way but it isn’t for me, I didn’t like the texture. It’s a bit like eating semi-solid gelatin, which makes sense considering what it actually is.

The flavor of beef marrow bones, however, is a winner. What I’ve started doing is roasting them, taking the marrow out with a baby food spoon and melting it into quinoa or rice. The rich flavor it lends to the quinoa is amazing and it makes a veggie stir fry super filling.

As an added bonus I make beef stock out of the bones and marrow drippings that got left behind in the pan I roasted the bones in. Bone marrow broth makes a phenomenal minestrone soup!

To roast the bones preheat the oven to 450°, shake some salt and pepper on the wider end of the bone and set it in a baking dish with a rim. Shake salt and pepper on the top and roast them for 15 minutes, or until the edges are bubbly. If you don’t like eating things that are slightly pink, roast the bones for 2 to 3 minutes more. Once they’re roasted you can serve them as is or remove the marrow for some other purpose.

To make stock place the bones and any veggie scraps into a stock pock and cover with water. Use a bit of hot water to clean the marrow drippings out of the baking pan. Season however you’d like and bring to a boil. Reduce heat to medium-low and simmer, covered, for 2 to 3 hours. Strain and store, or enjoy for dinner!


I’m on vacation in Grand Junction Colorado and then Laramie Wyoming, so this post is sort of filler. I don’t have any decent pictures for it, so I apologize.

There’s a lot of debate about GMO’s on the interwebs. Most of it isn’t friendly. There’s a great divide between people for GM food and people against it. From what I can tell, the two sides are starting from entirely different worldviews: GMO advocates believe in science over nature and those against are firmly on the side of nature. Myself? I think it’s arrogant of us to assume we can force genes into plants (particularly genes of different species) and have no ill-effects.

But I’m not here to talk about the theory and science behind GMO’s. I want to explain why it is that I avoid them.

I have had digestive problems since I was an infant. My mom tried really hard to breastfeed me but it just didn’t work out, so I started on formula. I was always a colicky baby and my parents have plenty of crazy diaper stories they love to share. Ever since I can remember I’ve had brain fog and stomach troubles; up until very recently I thought it was totally normal to alternate between constipation and diarrhea (it’s way not normal, by the by, it’s a sign of intestinal distress).

When my TSH was over 10 at a routine physical I cleaned up my diet and brought it back to normal range within 3 months. I was pretty strict about grains and dairy for a long time. I was essentially paleo but I still ate potatoes and beans.

When I cut the wheat (which is not GMO, just to clarify), the conventional corn, soy, and white sugar (beet sugar is GMO) my health improved drastically. I still had a long way to go, but I no longer suffered from the constant brain fog and my stomach was a lot better off.

These days I’m less strict about what I eat. That being said, I know if I’ve been eating things that are detrimental to my health. Soy is a big one. I do alright with organic soy, but conventional soy gives me a hangover, even in small amounts. I avoid soy on principle because of my thyroid, but sometimes it sneaks in in things like jarred pizza sauce, or something my husband has picked up from the store (which isn’t saying anything about his shopping abilities, he’s just not as concerned as I am and that’s OK).

Corn is another big one. Conventional corn gives my stomach a run for it’s money. Given that GM corn is designed to erode the intestines of the insects it’s meant to ward off, this doesn’t surprise me. I’ve always been sensitive to things I ingest (like caffeine and alcohol or over the counter drugs) so I figure I’m also sensitive to herbicide residue and the BT that’s modified into the corn. It’s not much of a stretch to think that, since I’ve been eating BT corn for the majority of my life, my intestines are a little worse for wear. I know this because when I started my Live Blood Analysis I had two different kinds of undigested proteins in my blood and candida. Both of which indicate intestinal permeability. In my opinion, BT corn was a large part of the cause.

White (beet) sugar is less of an issue, but I do get a sugar hangover the next day if I have a moderate amount. Cane sugar doesn’t affect me the same way, so I use Sucanat for all of my sugar needs barring toffee and frosting. If I need refined sugar I always purchase organic.

So, there you have a super unscientific summary of why I avoid the major GMO’s. There are different kinds, like a strain of rice modified to contain vitamin A those potatoes modified to resist bruising (among others). I’m on the fence about those GMO’s that have nothing to do with herbicides or insecticides. I mean, cheese is mostly produced with a GM enzyme to avoid relying on calf stomachs for the rennet, so GM food is really difficult to avoid.

The bottom line is that the science is not settled -anyone who says this has no understanding of how science actually works, or is forgetting loads of history of science failing to identify problems it created- and there are too many unknowns for me to feel like GMO’s are a wholesome choice for my family. Given my personal health history and the resolution of symptoms when I started avoiding GM food, I’m keeping them off of my plate for now.