The EALM Blog Shelf

While Laura Cipullo and the Laura Cipullo Whole Nutrition Team work on some new and exciting projects, you may notice less posts on the Eating and Living Moderately Blog. We have created a “blog shelf” below to keep you entertained and educated. Get caught up on the latest nutrition education by clicking on each year below. We will send you nutrition updates, but we will not be inundating your mailboxes on a weekly basis. If you want weekly “love” and inspiration, subscribe to our Mom Dishes It Out blog for weekly posts and recipes. Mom Dishes It Out provides expert advice from mom Registered Dietitians and mom Speech Pathologists on the “how to” of health promotion!

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The EALM Blog Shelf

Please feel free to peruse our posts organized by year below. Or take a look at the categories listed at the bottom of the page to find a post in the desired.







What’s the Story with GMOs?

By: Laura Cipullo and the Laura Cipullo Whole Nutrition Services Team

Genetically modified organisms, or more commonly referred to as GMO’s, have been quite the topic these past few years. With Dr. Oz expressing his belief that GMO labeling should be mandatory and Whole Foods announcing their plan to label all GMO-containing products sold in their stores by 2018, it is no surprise that people are asking what the deal is with GMO’s?

What are GMOs?

According to WHO (the World Health Organization), GMOs are organisms that have had their DNA unnaturally altered. Genetic engineering is the act in which selected genes are transferred from one organism to another, occasionally between unrelated speciesi.


Why are they used?

Genetic engineering is used when growing crops. The benefits of growing GM foods have been found to be:

  • Greater durability
  • Higher nutritional content
  • Faster, more abundant growth, which leads to lower prices
  • Overall protection of the cropi

Are they safe?

This is a loaded question. You could get either a yes or no answer from many different people. However, there is a potential risk for both the environment and humans.

The Grocery Manufacturer’s Association reports that GMOs are present in 75-80% of processed foods in the United States. GMOs are primarily found in industrialized crops, like soybeans, corn, canola oil, cotton, and sugar beets, which are typically found in processed foodsii.

The USDA, EPA, and the FDA regulate GMO crops, however the FDA’s policy does not require any additional testing to prove safety when compared to non-GMO foods. In fact, many believe that long-term GMO consumption is associated with increased cancer risk, chronic illnesses, digestive disorders, and even food allergiesii. Although, the WHO states “GM foods currently available on the international market have passed risk assessments and are not likely to present risks for human health. In addition, no effects on human health have been shown as a result of the consumption of such foods by the general population in the countries where they have been approved”i.

The EWG (Environmental Working Group), recently calculated that the average American eats a strikingly high amount, 193 pounds, of genetically engineered foods annually. “We calculated that the average American annually consumes 68 pounds of beet sugar, 58 pounds of corn syrup, 38 pounds of soybean oil and 29 pounds of corn-based products, for a total of 193 pounds” of genetically engineered foods. These numbers were calculated based on the USDA’s findings that 95% of sugar beets, 93% of soybeans, and 88% of the corn grown in the United States are genetically modifiediii.

GMO Addoption US

“What’s shocking is that Americans are eating so much genetically engineered food, yet there have been zero long-term studies done by the federal government or industry to determine if its consumption could pose a risk health,” said Renee Sharp, lead author of the report and the director of EWG’s California office. “If you were planning on eating your body weight of anything in a year or feeding that much food to your family, wouldn’t you first want to know if long-term government studies and monitoring have shown it is safe?”iii

Food for thought: what’s the difference between genetically modifying our plants versus naturally cross-pollenating them? We wonder if all of our food, whether it is a fruit, vegetable, grain, or meat product, is bred to be superior? If you think our food should be labeled as genetically modified, should we also label if it is naturally cross-pollenated or bred for optimal results? We would love your thoughts and feedback.


For additional reading:

World Health Organization’s 20 Questions on GMOs

GMO Crops vs. Traditional Plant Breeding


[i] “20 Questions on Genetically Modified Foods.” WHO. World Health Organization, n.d. Web. 30 Sept. 2013. <>.

[ii] Ruhs, Barbara. “Update: GMOs in foods: GMOs–ingredients that have been genetically altered–are everywhere, from fast food to frozen yogurt, but are they safe? EN answers your top questions.”Environmental Nutrition 2013: 1. Academic OneFile. Web. 30 Sept. 2013.

[iii] “Americans Eat Their Weight in Genetically Engineered Food.” Environmental Working Group. Environmental Working Group, 15 Oct. 2012. Web. 30 Sept. 2013. <>.

Is Your Favorite Organic Restaurant Actually Organic?

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Does your favorite restaurant promote the use of “organic produce when possible” or “local and sustainable ingredients”? Over the years, trends towards local, sustainable and organic foods have increased.  This rising demand has many restaurants and food establishments working to promote a greener image, but in reality are not. Very few restaurants are certified organic, so how do you know if a restaurant is really practicing what they preach and if they’re really using organic ingredients?

Be Aware of Organic Deception or Simply, Misinterpretation

Restaurants across the nation utilize the terms “organic,” “local,” and “sustainable” but more often than not, it’s used as a marketing tool. While some restaurants do source some of their produce from organic farmers, customers may not be receiving a dish that is entirely composed of 100% organic ingredients. How can restaurants and chefs get away with this? If you recall from our article, Sustainable Agriculture, the term organic doesn’t necessarily mean sustainable and sustainable doesn’t always mean organic! In other words, this means that restaurants that promote sustainable practices may be recycling meat bones, creating compost or simply recycling, but may or may not be using organic produce. On the other hand, a restaurant may use organic ingredients but may not be environmentally friendly. Indeed, restaurants that promote the use of local ingredients may be doing their share to support local farmers but even though some local farmers grow organic produce, this isn’t always the case.

The confusion of all these terms results in misuse of these words by restaurants and misinterpretation by consumers. Just as the old saying goes, “Don’t judge a book by its cover,” the same concept should be applied when evaluating a restaurant’s image vs. the actual ingredients. For example, a restaurant can boast the use of organic and local ingredients, but since they are not certified organic restaurants, they can mix and combine organic produce with conventional ingredients.

If eating organic is important to you then it is also important to do your research so that you know what you are eating and what you are paying for.  Truthfully, there is no sure way to tell how much of a restaurant’s food is organic, local or sustainable—unless of course, you ask!

Why Aren’t Restaurants Entirely Organic?

It’s no hidden secret, organic ingredients are often more expensive than conventional produce. Aside from being time and labor intensive, organic certification is very expensive. In return, it often costs restaurants more money if they purchase all of their ingredients from organic suppliers. Restaurant go-ers would be faced with higher prices, as restaurants would have to raise menu prices. In addition, running an organic restaurant is not easy! At the back end, restaurants would have to make sure organic ingredients are stored separately from conventional ingredients and even prepped on different cutting boards.

Just like the packaging on certified organic foods, restaurants have to be able to back up their claims. If they label their menus as “We use organic produce when possible,” this gives them room to avoid the stringent regulations and issue altogether.


Tips to Find Out If Your Restaurant Is 100% Organic:

  • Call or ask when you are there
  • Visit a certified organic restaurant
    GustOrganics is New York City’s only certified organic restaurant, certified by NOFA-NY