What's the deal with GMO's?

written by

Jared Frye

posted on

June 22, 2021

If you’ve been to our website or follow us on social media, then you know we work hard to make sure any supplements, seeds, or feeds, we use are non-GMO. It’s something we’re very passionate about and work hard to make sure that anything we use on our farm complies. For a lot of people, the term GMO isn’t a familiar term, and they’re not really sure why it’s something they should be concerned about.

So what is a GMO?

GMO stands for Genetically Modified Organism. To create genetically modified food plants, scientists take the DNA from another organism and insert them into the DNA of the plant in hopes that the resulting plant will express traits associated with the donor DNA organism. Which sounds really cool, right? One of the main issues is the process of inserting genes into the DNA of the plant is random, meaning scientists have no idea where the genes go. This can disrupt the functioning of other genes and create proteins, toxins, and allergens in foods that have not been present before. (1) Most commonly crops are genetically modified so they produce their own resistance to pesticides and herbicides, namely RoundUp. This allows farmers to spray RoundUp freely in the field to eliminate weeds and pests, without harming the crop itself.

What kinds of things contain GMO’s?

There are quite a few GMO crops approved in the United States that are likely in your pantry…. certain varieties of apples, canola, corn, some potato varieties, soybeans, sugar beets, yellow squash, zucchini, there’s even a GMO salmon that’s approved and for sale in the US!!

Now you may be thinking, I don’t buy corns or soybeans, so I’m probably okay. Well, if you look at the labels in your pantry, those foods probably contain some of those items listed above. More than 70% of processed foods contain ingredients that are derived from genetically modified crops.

Does that really matter? What do GMO’s do that’s so bad?

Environmental Concerns

One of the biggest environmental concerns with genetically modified crops is the increased use of pesticides and herbicides in industrial agriculture. It was found over a period of 15 years (’96-’11) that herbicide use in the US increased by 123 million pounds and pesticide use increased by 404 million pounds! So, if these wonder plants are being genetically modified to resist pests and allow the application of herbicides, why would we need to INCREASE our use of those things? Well, as we’ve said before….nature is smart, and it will find a way! Over time, more and more weeds and insects are becoming resistant to common herbicides and pesticides.

To combat this two things are being done: first, as indicated by the study referenced above, the amount of chemicals being used continues to increase every year. The second thing that’s being utilized is to apply older, stronger, more toxic chemicals. These chemicals, such as dicamba and 2,4-D, are much more toxic, are prone to drifting when applied, and have a completely different residual effect after application.

Personal Health

A study performed from 2007-2008 found that two-thirds or greater of the air and rainfall samples tested in Mississippi and Iowa contained glyphosate, the main compound found in Roundup. So 13 years ago they were finding quantifiable amounts of chemicals present in the air and water….wonder how much there is now?

Studies conducted on rats have shown the effects of exposure to such commonly used chemicals. One such study was conducted on rats fed genetically modified corn that had been sprayed with Roundup before it was harvested. The exposed rats were over 5 times more likely to develop tumors and various types of organ damage. Kidney and liver related deficiencies were among the most common. Male fertility issues were another commonly found diagnosis in rats exposed to genetically modified corn or soy.

Genetically modified corn and soy has also been found to cause extreme stomach inflammation and uterine damage in pigs, over those fed a non-GMO diet.

I know I have personally had conversations with folks who ask, “you’re not actually concerned that some chemical applied to an animal will pass through the meat are you?” It has long been a common thought for many years that it didn’t matter what was in the plants or animals that we ate, but I think it’s becoming very clear to a lot of folks just like you that it does in fact matter.

So what can you do to help avoid these foods?

  • Avoid buying processed foods (and I get it, sometimes you just need a Cheeto…but check the labels, look for the “Non-GMO Project Verified” label or buy the organic Cheetos)
  • Buy local! This is one of the easiest and greatest ways to know what you’re getting. Buying local not only supports your local farmers and keeps your dollars in your community, but it gives you a chance to get to know where your food comes from. You can come by our farm anytime and see the animals, see how we raise them, and ask any questions you want. Get to know your farmer and you’ll be confident about where your food comes from.
  • And of course you can always grow your own food! Starting a small backyard vegetable garden is a great activity – good for your mind and body, and a great hobby for the entire family.

As with anything, you should do some of your own research and determine what your thoughts are on it. There are a lot of great resources out there, some of our favorites are:

www.non-gmoreport.com & Environmental Sciences Europe

And a quick Google search will garner you plenty of different resources to start your reading…be warned it is a bit of a rabbit hole and you’ll just keep going deeper in as you read! 

More from the blog

The Secret to Perfect Pork

The Secret to Perfect Pork

How to Cook Pork Without Drying It Out (Simple, Foolproof Guide) If you’ve ever said, “I don’t cook pork because it always turns out dry…” You’re not alone. It’s probably the most common thing we hear. And the truth is—you’re not doing anything crazy wrong. You’ve just been taught the wrong way to cook pork. The Real Reason Pork Turns Out Dry For years, pork was cooked to very high internal temperatures. Why? Because older production systems carried a higher risk of foodborne illness, so the advice was simple: Cook it until it’s well done. The problem is—that advice stuck around long after the industry changed. And what it created was a generation of overcooked, dry, flavorless pork. The First Rule: Stop Overcooking It Here’s the key: 👉 Pork is perfectly safe at 145°F (with a short rest) That means: Slight blush of pink? Totally fine Juices still in the meat? That’s what you want When you cook pork to 160°F+ like many people still do, you’re squeezing all the moisture right out of it. Use a Meat Thermometer (Seriously) If there’s one tool that will instantly improve your cooking, it’s this. No guessing. No cutting into the meat. No “I think it’s done.” Cook to temperature, not time. Pork chops / loin: Pull at 140–145°F, rest to finish Tenderloin: Same range Ground pork: 160°F (this one’s different) This alone will fix most dry pork problems. Don’t Skip the Rest This is where a lot of people lose it at the finish line. When pork comes off the heat, the juices are still moving. If you cut into it right away, all that moisture runs out onto the plate. Let it rest: 5 minutes for chops 10–15 minutes for larger cuts That’s how you keep it juicy. Choose the Right Cooking Method Not all cuts should be cooked the same way. Quick Cook (Hot & Fast) Best for: Pork chops Tenderloin Method: High heat Short cook time Don’t overdo it Low & Slow Best for: Shoulder (Boston butt) Picnic roast Method: Low temperature Long cook time Breaks down connective tissue → tender, pull-apart meat Fat Is Your Friend One of the biggest mistakes people make is trimming too much fat or avoiding it altogether. That fat: Adds flavor Helps retain moisture Protects the meat during cooking Especially with pasture-raised pork, that fat is where a lot of the flavor lives. Simple Cooking Method That Works Every Time (Pork Chops) If you want a go-to method, here it is: Pat chops dry and season generously with salt and pepper Heat a cast iron skillet until hot Sear 2–3 minutes per side Add butter, garlic, and herbs Baste for another minute or two Pull at 140–145°F Rest 5 minutes That’s it. Juicy, flavorful pork—every time. One More Thing: Quality Matters If you’ve only ever had grocery store pork, you might already be at a disadvantage. Pasture-raised pork: Has better fat distribution Holds moisture better Has more flavor to begin with Which means when you cook it properly… it really shines. The Bottom Line Dry pork isn’t a pork problem. It’s a cooking problem—and an easy one to fix. Cook to the right temperature. Let it rest. Use the right method for the cut. Do that, and pork goes from “risky dinner choice” to something you actually look forward to cooking. Ready to Try It the Right Way? If it’s been a while since pork made it into your weekly rotation, now’s a good time to give it another shot. You might be surprised how good it actually is.

Read more
The Truth About Pork: Why Pasture-Raised Changes Everything

The Truth About Pork: Why Pasture-Raised Changes Everything

The Truth About Pork: Why Pasture-Raised Changes Everything If we’re being honest… pork doesn’t always get a fair shake. Beef and chicken tend to be the “safe bets.” They’ve built a reputation around strength, health, and clean eating. Meanwhile, pork often gets lumped in with overly processed products and questionable sourcing—and over time, that’s given it a reputation it doesn’t really deserve. Because the truth is, real pork—raised the right way—is one of the most nutrient-dense, flavorful, and versatile meats you can put on your table. The difference comes down to one thing: How it’s raised. Not All Pork Is Created Equal Most of the pork people are familiar with comes from confinement operations. Pigs raised indoors, on concrete, with limited movement and a uniform diet designed for efficiency—not nutrition. That system produces pork that’s: Lower in nutrient density Higher in omega-6 fats Lighter in color and milder in flavor And over time, that’s shaped how people think about pork. But that’s not how pork was meant to be raised. How We Raise Pork (And Why It Matters) On our farm, pigs live outside—on pasture and in woodlots—where they can do what pigs are meant to do. They root. They forage. They move. Their diet includes: Grasses and roots Acorns and natural forage Bugs and insects A balanced, non-GMO grain ration That lifestyle changes everything about the meat. Not just in how it tastes—but in how it nourishes your body. The Nutritional Difference Pasture-raised pork isn’t just different in philosophy—it’s different on a nutritional level. You’ll find: Higher omega-3 fatty acids (the same beneficial fats found in fish) More vitamin D from natural sunlight exposure A better omega-6 to omega-3 balance, supporting heart and brain health Higher levels of key nutrients like B vitamins, zinc, and selenium And when it comes to lean cuts like pork loin or tenderloin, you’re getting protein levels comparable to chicken—just with more flavor and satisfaction. Let’s Clear Up the “Pork Isn’t Healthy” Myth Pork didn’t earn its reputation overnight. It came from years of eating pork that was: Raised in confinement Fed a limited, grain-heavy diet Processed and preserved in ways that stripped away quality But when you step back and look at pork raised on pasture, it’s a completely different food. Clean protein. Balanced fats. Rich in nutrients your body actually needs. The problem was never pork. It was how pork was being raised. A Return to the Way It Used to Be Not that long ago, pork was a staple in nearly every household. Families relied on it for: Flavor Versatility Long-term nourishment Lard was a trusted cooking fat. Bones were used for broth. Nothing went to waste. That wasn’t a trend—it was common sense. And now, more people are starting to come back to that way of eating. Why Pork Deserves a Place on Your Table If you’re looking for a protein that works for everyday meals, pork is hard to beat. It’s: Versatile (chops, roasts, sausage, ground) Flavorful without needing much added Nutrient-dense and satisfying Often a more practical option for feeding a family A few simple ideas: Cast iron pork chops with butter and herbs Slow-cooked pulled pork Breakfast sausage made from real ingredients Cooking with lard instead of highly processed seed oils It’s the kind of food that fits real life. Taking It a Step Further: Nose-to-Tail Eating On our farm, we believe in using the whole animal. Not just because it’s efficient—but because it’s the right thing to do. That includes: Bones for broth Organs like liver and heart Fat rendered into lard These parts are some of the most nutrient-dense foods available: Liver – rich in vitamin A, B12, and iron Heart – contains CoQ10 for energy and heart health Bones & marrow – packed with collagen and minerals This is how people used to eat—not out of necessity alone, but because it made sense. The Bottom Line Pork shouldn’t be the “forgotten meat.” When raised the right way, it’s: Clean Nutritious Flavorful And deeply connected to the land it comes from Our pigs play a role in improving our soil, rotating through pasture, and helping us leave things better than we found them. And the result is pork you can feel good about feeding your family. Ready to Try It for Yourself? If it’s been a while since pork made it into your weekly rotation… this might be the time to bring it back. You might just find it earns a permanent place at your table.

Read more
Return To Top