This colorful quinoa dish is perfect for lunch or dinner, and it’s a meal that is sure to become a staple on your menu rotation! Not only is this meal visually satisfying, but it also has a wide variety of nutrients and produce present. Along with avocado, black beans, and red pepper, corn is another ingredient that plays an important role in this dish due to it’s flavor profile and texture.
Over 70% of all corn found in U.S. grocery stores has been genetically modified in the form of herbicide-tolerant (HT) corn, or the form of insect-resistant (Bt) corn. While there is no large scale human research on genetically modified corn and its health impact, we share the concern of many researchers about the introduction of novel proteins into food and their potential for increasing risk of adverse reactions, including food allergies. One way to avoid these potential genetically modified risks is to select certified organic corn, since genetic modifications are not allowed in certified organic food. (1)
While not a “Dirty Dozen” food in terms of pesticide residues as evaluated by the U.S. Environmental Working Group (EWG), non-organic, conventionally grown corn has repeatedly been shown to contain organochlorine pesticide residues. In one study, 19 different pesticide residues were found on samples of conventionally grown corn. Like potential genetically modified food risks, potential pesticide risks can be avoided through selection of certified organic corn. So make sure that when you choose corn, it’s safe to eat so it will treat your body right!