New Links On GMO foods

[cyberobb99]

We've had some discussions on food health and safety issues here before, so I thought I'd link this page to you guys about Monsanto's GMOs. (Genetically Modified Organisms). Now don't get me wrong...I don't take everything I read from every group on the Net that has it's own page as The Truth, but I know that at least some of what's on this page is verifiably true, so it's worth a read. For me, personally, I'd like to see all GMOs labeled as such so that I have the choice to avoid them.

naturalsociety.com/safety-group-blows-lid-on-secret-virus-hidden-in-gmo-crops/

www.sciencedirect.com/science/article/pii/S0278691512005637

[Coaltrain]

That could very well explain why tomato's taste so differently when I grow them and the ones I purchase from the market. My garden is all organic. I don't even use miracle grow. To keep the weeds down I use straw and leaves. Works great!

[Deleted]

Monsanto and Facebook are the devil.

[cyberobb99]

Feb 8, 2013 10:42:21 GMT -5 Coaltrain said:

That could very well explain why tomato's taste so differently when I grow them and the ones I purchase from the market. My garden is all organic. I don't even use miracle grow. To keep the weeds down I use straw and leaves. Works great!

The primary reason for the difference in taste is that store tomatoes are picked when full-sized but still green, boxed up and "ripened" with ethylene gas, rather than ripened on the plant where complex sugars and flavinoids are naturally supplied in greater amounts by the parent plant. "Truck Tomatoes" must be picked while still hard in order to survive being handled en route to your store weeks later. In your garden, on the other hand, you get to pick it when you decide it's ready. (And hopefully, in the case of tomatoes, you let them sit on your counter for 1 day before eating.)

As an aside, my preferred fertilizer is 1 part dirt, 1 part natural charcoal ash, 1/2 part fish offal. It stinks, but one good dose is good for a whole season!

[Deleted]

Feb 8, 2013 10:52:52 GMT -5 cyberobb99 said:

The primary reason for the difference in taste is that store tomatoes are picked when full-sized but still green, boxed up and "ripened" with ethylene gas, rather than ripened on the plant where complex sugars and flavinoids are naturally supplied in greater amounts by the parent plant.

U have issues

[Coaltrain]

Feb 8, 2013 12:03:22 GMT -5 @1961 said:

Feb 8, 2013 10:52:52 GMT -5 cyberobb99 said:

The primary reason for the difference in taste is that store tomatoes are picked when full-sized but still green, boxed up and "ripened" with ethylene gas, rather than ripened on the plant where complex sugars and flavinoids are naturally supplied in greater amounts by the parent plant.

U have issues

LOL! I like favinoids. They make my pasta sauce better.... especially for stuffed shells and lasagna

[Deleted]

1961 is a faginoid.

[Coaltrain]

Feb 8, 2013 10:52:52 GMT -5 cyberobb99 said:

Feb 8, 2013 10:42:21 GMT -5 Coaltrain said:

That could very well explain why tomato's taste so differently when I grow them and the ones I purchase from the market. My garden is all organic. I don't even use miracle grow. To keep the weeds down I use straw and leaves. Works great!

The primary reason for the difference in taste is that store tomatoes are picked when full-sized but still green, boxed up and "ripened" with ethylene gas, rather than ripened on the plant where complex sugars and flavinoids are naturally supplied in greater amounts by the parent plant. "Truck Tomatoes" must be picked while still hard in order to survive being handled en route to your store weeks later. In your garden, on the other hand, you get to pick it when you decide it's ready. (And hopefully, in the case of tomatoes, you let them sit on your counter for 1 day before eating.)

As an aside, my preferred fertilizer is 1 part dirt, 1 part natural charcoal ash, 1/2 part fish offal. It stinks, but one good dose is good for a whole season!

I plant about 18 plants every year. Both red and yellow tomatoes. I have to let them sit until I get enough to either can or make sauce with. Absolutely no store bought sauce is even allowed in my house. ick!

[Coaltrain]

Feb 8, 2013 12:22:24 GMT -5 @chadgristlethrob said:

1961 is a faginoid.

uh O, he's gonna get you now.

[gatr55555]

Feb 8, 2013 12:23:05 GMT -5 Coaltrain said:

Feb 8, 2013 10:52:52 GMT -5 cyberobb99 said:

The primary reason for the difference in taste is that store tomatoes are picked when full-sized but still green, boxed up and "ripened" with ethylene gas, rather than ripened on the plant where complex sugars and flavinoids are naturally supplied in greater amounts by the parent plant. "Truck Tomatoes" must be picked while still hard in order to survive being handled en route to your store weeks later. In your garden, on the other hand, you get to pick it when you decide it's ready. (And hopefully, in the case of tomatoes, you let them sit on your counter for 1 day before eating.)

As an aside, my preferred fertilizer is 1 part dirt, 1 part natural charcoal ash, 1/2 part fish offal. It stinks, but one good dose is good for a whole season!

I plant about 18 plants every year. Both red and yellow tomatoes. I have to let them sit until I get enough to either can or make sauce with. Absolutely no store bought sauce is even allowed in my house. ick!

Have you ever tried white tomatoes?Some strains can grow to the size of a small grapefruit and they have a very low acid content . Makes them so much sweeter. My grandad used to grow all three colors , so I love tomatoes , but the white ones are so yummy.