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According to the FDA, the most common ones are corn (92% of all corn planted is GMO), soybean (94% planted are GMO), canola (95% is GMO), and sugar beets (99.9% are GMO). There are also GMO potatoes, papayas, apples, and summer squash, although these are not quite as prevalent in our food supply.
There are a number of grains for which no GM varieties exist, and there is no risk of contamination for these crops. If you want to be 100 percent certain you're consuming GMO-free grains, your options include amaranth, barley, buckwheat, bulgur, einkorn, farro, grano, kamut, millet, oats, quinoa, rye, sorghum, spelt, teff and triticale.
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Which grains are GMO-free?
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Mar 2, 2023 · Cornmeal is, in fact, the only GMO grain in the U.S. All other grains are non-GMO grains including wheat, barley, oats, millet, quinoa, rice and rye, among others.
2 days ago · Organic whole grains, legumes, nuts and seeds are safe. One caveat… conventional RICE which has been contaminated with GMOs. Buy organic rice only… safe brands include Lotus and Lundberg. Keep eating out to a minimum. Avoid processed and packaged foods/beverages that are not non GMO. Non GMO on a budget? fruit-veg2
Aug 11, 2021 · Myth 6: Only organic, non-GMO whole grains are healthy. The truth: There’s no genetically modified wheat commercialized anywhere in the world. Putting non-GMO on a product containing wheat is ...
- Amaranth
- Kamut
- Millet
- Teff
- Freekeh
- Farro
- Barley
- Fonio
- Sorghum
- Bulgur
Once considered a weed, amaranth is now known for its killer nutritional value. This grain provides 5.17 grams of fiberand 9.35 grams of protein per cup, so it’s a more-than-capable stand-in for any other grain you can imagine. It’s a great source of the amino acid lysine, as well as magnesium and calcium. And it contains squalene, a compound that ...
Kamut is the brand name (and the most commonly used name) for the ancient Khorasan strain of wheat. It’s a great source of protein, with 9.82 grams per cup, and provides selenium, zinc, and magnesium. A small 2013 studyfound that replacing semi-whole-grain wheat products in participants’ diets with Kamut products reduced their risk of metabolic syn...
Once used primarily as bird feed, millet is now increasing in popularity among humans, whether it’s prepared like riceor made into flour and used in baked goods. It’s a good source of protein, providing 6.11 grams per cup, and researchsuggests it can help regulate blood glucose levels. Another benefit of keeping glucose levelsin check: When blood s...
These teensy-weensy grains punch way above their weight class, nutritionally speaking. One cup of teff provides a heap of calcium (123 milligrams). It’s also a good source of vitamin C— plus, it’s gluten-free. Teff primarily contains high-resistant starch, which lab studiessuggest may help prevent colon cancer. You don’t immediately digestresistant...
This grain is freakin’ awesome! (Sorry, we had to.) (OK, we didn’t have to, but it was still fun.) Basically, freekehis wheat that’s harvested early (when the leaves are yellow and the seeds are green and soft) and then roasted to give it a smoky flavor. Freekeh provides more than four times as much protein as brown rice and has a low glycemic inde...
This ancient strain of wheat was allegedly rationed to Roman soldiersthousands of years ago. Geddem, Julius and friends! Farro provides more fiber than brown rice or even the mighty quinoa, although not by much – a mere and you can swap either of these out for what Mr. Caesar himself called “Pharoah’s wheat.” Farroprovides fiber fit for a king (of ...
Barleydates back to the Stone Age and can take on many roles. It’s available as a flour or meal for baked goods. Plus, you can add it to soups and stews in its pearled form. And it’s a key ingredient in beerand whiskey (some would argue this is its most important function). Since it’s high in fiber (1 cup of the pearled stuff provides almost 6 gram...
Fonio might be a tiny type of millet, but there’s a whole bunch of nutritional value in this humble grain. It’s a great source amino acids, specifically methionine. This helps your liver process fat and cysteine(a member of the group of proteins that makes up hair, nails, and skin) and helps remove toxins from your liver and brain. Fonio is one of ...
Sorghum is a gluten-free grain that can be a great option for folks with celiac disease. Plus, it’s super versatile — you can cook it into porridge, pop it like popcorn, use it in flour form in baked goods, or even make beer from it. One study found that sorghum is a great source of antioxidants and might help reduce the risk of diabetes. And look ...
Bulgur, another derivative of wheat, is the result of boiling, drying, and cracking wheat kernels. It’s incredibly versatile and cooks in about the same amount of time as pasta. With 8.19 grams of fiber per cup, bulgur beats quinoa, oats, millet, buckwheat, and corn in that category. Super quick and ultra-fibrous? Sign us all the way up.
May 20, 2024 · Buckwheat. This gluten-free whole grain is known for its deliciously complex nutty, slightly bitter flavor, and it is also the main ingredient in soba noodles. “Buckwheat is particularly high in ...
