GMOs and Why You Should Live On Only Popcorn (stove top popcorn)

I’m doing my best to understand Genetically Modified Organism (GMO) foods and determine whether they are safe to eat.  It is difficult to do, since the companies that produce GMO seeds assure us of their absolute 100% safety and the anti-GMO groups are hysterical about their danger.  I tend not to trust folks like Monsanto, Dow or Hooker Chemical based on their past history of deceit to protect profits.  The anti group likely has a valid point, but they are unusually bad at expressing it.  I often dismiss them, because they really don’t know how to present their argument in a cogent way, instead relying on fear and uncontrolled emotion to make their case.  For example, you just can’t scream “GMOS CAUSE CANCER” on a discussion board and fail to present any evidence showing how.  Similarly, you shouldn’t smear me with “YOU HATE THE PLANET” if you do not know my opinions, for certain and for sure, because actually I sort of like this planet and either way, it’s the only one we have.

We are stuck in a quandary.  The data from producers asserts that we should eat up all their GMO, trademarked foods.  We’ll live a long and happy and healthy and holy (since this is the American way) life.  On the other side, if you do a little digging, avoiding the crazies who troll the interwebs, you will find some pretty scary stuff about GMOs.  So, what is a person who wants to do the right thing for themselves and their family to do?  My best take on this is to avoid GMOs until the verdict is in. 

What does that mean?  You could do worse than follow the Fresh Fun Foods mantra of “When I die, I want to decompose.”  At the Farrell house we’ve been living this way for a long time.  Years back, when I was first diagnosed with diabetes, I took a diabetes education class at the local hospital.  It was enlightening, because I realized I didn’t need to know how many fats and carbs were in a Bigg Mack, since I literally hadn’t been in a McEvil for 25 years.  Most of the presenter’s recommendations did not apply to me or our family, you see we don’t buy any processed food, there’s little junk food around the house and we don’t drink soda, sticking almost exclusively to water, beer, cidre or wine.  I have never had a Hot Pocket.  Why would I buy DiGiorno when Vinny’s is just down the block?  

Since GMOs turn up in processed foods, almost all corn in the USA is GMO, the best way to avoid GMO until the research and legislation shakes out is to quit buying the frozen prepared stuff and cook for yourself.  That’s where I come in.  Cooking is a wonderful family activity.  You’ll need to shop and chop.  Kids should be taught to value fresh foods and need to learn the best way to prepare what they buy from local producers.  Why not buy good, healthy food and prepare it yourself, rather than let someone make it for you in a factory.

If you want to completely avoid GMO, there is only one way that you can and that would be to go on a popcorn diet.  If you only eat popcorn, you will avoid all GMO, since popcorn comes from a type of corn that has never been modified, at least for the moment.  Now, there has to be a couple of qualifications here.  A popcorn diet may not give you all the vitamins and nutrients necessary to live.  That’s a big downside.  Also, you will have to learn to cook popcorn on a stove, because as we have learned, microwave ovens are rotten and so is that sickly yellow “butter flavored” stuff they jam in the package.  While the corn in microwave popcorn is ok, everything else around it wants to kill you.  

You’ll need a heavy pot with a tight-fitting lid, unless you want popcorn all over your stove.  Don’t use enamel lined pots like Le Creuset.  They don’t hold up to the heat.  Use peanut or salad oil.  Olive oil might sound good, but it does not hold the high temperature that you need and will burn, contributing an acrid flavor.  Popping up just a couple of kernels lets you know when the oil is hot enough to pop the remainder of the corn quickly, without burning.  Butter added early will burn and should go in at the last minute, preserving its sweetness.  Yes, once again, technique matters, even with popcorn.

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Popcorn  (serves 4)

1 c. popcorn

1 tbs. peanut or salad oil

1 tbs. unsalted butter

1 tsp salt

pinch black pepper

In a heavy pot with a tight fitting lid, heat the oil and three kernels of popcorn on a high heat.  When those kernels pop, reduce the heat to medium and add the remaining popcorn to the pot.  It should cover the bottom in 1 layer.  More is not better.  Cover the pot and shake it back and forth while still on the heat to coat the kernels with the oil.

After a minute you will hear the corn begin to pop.  Resist the urge to look in the pot.  Shake it a couple of times.  After less than 5 minutes the popping will cease.  Give it another shake.  If there is no more popping, carefully remove the cover avoiding the burp of steam, add the butter, salt and pepper.  Recover the pot and allow it to rest one minute so that the butter melts.  Stir to mix in the butter and seasonings, turn the popcorn out into a large bowl and start fighting with the kids so you can get the chef’s share.

*If you want to play around with flavored popcorn, try adding a shake of paprika or chili powder with the butter.  Some garlic, finely chopped, could also work.  How about a squeeze of lemon and chopped fresh oregano?   If you want to get really crazy, skip the butter and season the popcorn with olive oil, garlic, finely chopped basil and diced sun dried tomatoes.