'It's All About Your Food!" event sponsored by Healthy On You & The Salk Institute last Wednesday at our home. Amy Rommel, the Salkexcellerator research fellow discussed her research on the deadliest form of brain cancer, glioblastoma. She also discussed food and its relationship to cancer and gave her final word on GMOs in our food supply. Great evening with the Salk and the Healthy On You community, learning about health and healthy eating!

People are still taking about how much they learned  about our food supply and so-called healthy foods. Amy was able to deliver valuable advice about avoiding fat-free foods (yogurt, milk etc.,)  sugar-free substitutes (stevia, truvia etc.) and limiting your sugar intake, especially high fructose corn syrup. She stated that in her lab, when she is growing cancer cells for research, she feeds the media sugar because it promotes cell growth. Say no more! 

Another interesting point she makes is that eating GMO produced food is not always bad. Its already in so many products we currently consume such as cotton and those delicious tomatoes we love that stay fresh longer. I learned that most tomatoes have been genetically modified with the addition of Vitamin A because as a population we are deficient.

So, not all GMOs are bad, but it would be great to know when the foods you eat are genetically modified in some way. She states, "the only real way to avoid genetically modified foods is to buy 100% Organic,  Certified Organic, and USDA Organic-labeled products." 

Look out for some clips from her talk here on my blog. 

Get to know your health living expert!  Read about Healthy On You in the  At Home with Nick and Sam Binkley article in the March Home & Garden issue of Ranch & Coast Magazine. This time, editor Andrea Naversen delves into our gardens, home and home-life, giving readers further insight on how Healthy On You came to be. We had a great time with the R&C crew shooting our home and gardens on the most glorious sunny San Diego day.
​
She writes,"At the end of one laughter-filled class, fuel by camaraderie and, no doubt, a few glasses of local organic wines, students gathered at the nine-foot long dining table in the great room to share the bounty from the Binkley's gardens. It was "cheers!" all around."
​
Read the full article below! 
​