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In this unique podcast episode Jeffrey sits down with Bethany our outreach coordinator and in Q & A style asks Jeffrey one of the most often asked questions we get from our readers. How do you eat organic and non-GMO while you're traveling? As the leader of IRT Jeffrey has traveled to over 45 countries and many times spends about 6 - 9 month per year on the road; how does he eat healthy in countries where organic and non-GMO is not part of their culture?
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Notes for this week's Podcast
This week's Transcript
Speaker 2: (00:07)
Hi everyone. It's Jeffrey Smith. I'm with Bethany. Bethany has been working with Institute for responsible technology for years, and she's the one that responds to your info at emails among a zillion things. My God Bethany, if you were not around to support this, our world would perish. So thank you for what you do. So that was a question that people ask you.
Speaker 1: (00:33)
Sure. Um, so as many of you probably know Jeffrey travels, a lot, and many people are interested in if you're able to maintain your organic diet while you're traveling. And if you are, how do you do it?
Speaker 2: (00:53)
It's a good question. And no, I can't be a hundred percent organic while I travel. Um, it's interesting there for years, my focus was on non-GMO and I was fine eating nonorganic foods, going out to restaurants. I mean, I traveled, let's put it in perspective. I traveled six to nine months per year. So I lived mostly on the road. I traveled to 45 countries and many of those countries, I could not communicate with the wait staff or the restaurant owners in Thailand or, or in other places. So there was, I had strategies depending on the country and my focus was on non-GMO. So I was very happy to eat a lot of things in Europe because they don't use GMOs and except for animal feed there. So I would have organic or wild caught or whatever, if I was going to go eating meat. Um, so the issue then became after a while, what happens?
Speaker 2: (01:57)
What about all the Roundup that's sprayed on the non GMO products? It's sprayed on wheat and oats, basically the grains, the beans and other things. So then we start, we started talking about the importance of eating organic. I had already, by that time decided I better read organic. And it was interesting. I, a friend of mine, Robert Scott Bell, we were, we speak at conferences together a lot, and he was only organic and I was clearly non-GMO. So I was, I knew what to ask her a waitress or waiter or the restaurant owner, what to, what, what they had. So I could avoid the GMOs, but he was only interested in organic. He had a, a higher bar than I did. We went to a whole foods once together and they don't have a lot of organic cook food. They asked the people behind the counter. If we buy an organic potato or organic potatoes here, can you make them into organic French fries and service?
Speaker 2: (02:51)
And they said, yes. And so we had organic French fries when I went out with Robert Scott Bell. And now I tell him, you told me, so, uh, I should have been eating organic the whole time. So, um, I have certain restaurants that I, I will find organic restaurants in areas, certainly in the United States, by using the search engines, whether it's Yelp or Google or, um, for there's a fork one, I think, and I'll look for those. And it turns out you meet great people there. And it's a fantastic way of traveling because you're in an environment that feels like home and you get great food from conscientious people and you support their economy for healthy food. Uh, farm to table is another way now with farm to table, they may call themselves farm to table, but you need to ask, where did this come from? Do you know the farm?
Speaker 2: (03:44)
Do what's their practices? Occasionally I will actually call a farm to find out if I go to a place regularly, or if I have time before I go, I want to know if I can, if I can trust him, that may be impossible in most cases because I'm traveling and busy, but I like to do it from time to time, especially if I'm going back to a place or wondering whether I can eat this really delicious sounding, uh, entree in the future. And I want to find out and the restaurant owner doesn't know, sometimes they'll actually call and then get back to me in, in many cases, he w when you're trying to eat, non-GMO the keys, the key is avoiding the genetically engineered oils, soy corn, and canola. There's also cottonseed, but very few restaurants use cottonseed in the United States. So I'll avoid going to restaurants that use those oils and have no other choice.
Speaker 2: (04:41)
Um, but still that leads me exposed to organic. So where I can eat organic in, when I'm traveling in the U S it's a lot easier when I'm traveling to a country where the amount of organic is infinitesimal, uh, Southeast Asia, sometimes like that. Um, then I, I, I go back to my non-GMO criteria and I realize I'm taking, uh, probably taking onboard some toxins and need to make sure that I pay attention to the supplements and prestigious that I've learned from doctors. And that we've taught it through the healing from GMOs and Roundup course. But the other piece here is this. I don't worry about it. I tell people if you accidentally or have to eat GMOs around it, don't worry about it. Think of what I say. Worrying is toxic, the GMOs and rounded per toxic. Now you have added toxins, just realize you're not going to be able to be a hundred percent.
Speaker 2: (05:37)
Even when you eat organic, there are going to be some drifts. There's going to be some glyphosate from the water supply. Occasionally don't worry because you want food to be a wonderful nourishing experience. And yes, there's going to be toxic residues. There's going to be reduction of minerals over time because of the way we've been farming and the way our soils have been denuded, there's going to be changes that are not by themselves, something to celebrate or applaud, but we need to take care of our precious hearts. When we eat, we need to enjoy the food and the company
Speaker 1: (06:11)
And the whole supply
Speaker 2: (06:13)
Chain in gratitude. So we need a level of discipline over our emotions. And part of that discipline from personal experience, I have to admit Bethany is getting over our anger at the restaurant at the waiter or waitress at the restaurant owner. You want to say, don't, you know, that this oatmeal that you're serving is full of ground up, and you need to have organic oatmeal. I've gotten over that years ago, I got over it, but I realized, why am I? Cause I was so upset that I couldn't have this delicious entree because it was genetically engineered. And I was upset and I was angry and I was pouty. And I went, this is so unhealthy. Oh my God, this is more unhealthy than eating the entree. So the key is, this is an opportunity when you get your food together in your life, you want to get your life together in your food. I just made that up. So that's my answer today. Anything you want to add?
Speaker 1: (07:17)
Um, I just want to add that it takes a lot of, well, not a lot of extra, but some extra pre-planning to your trip, but your health is always worth it.
Speaker 2: (07:30)
Carry food wherever you can. Yes. Especially when Arab, you know, airplanes, airports. Sometimes there are food deserts. They only serve food shaped objects. Uh, and so I carry with me always organic snacks that I can eat. Uh, and you know, if I'm, if I'm giving a talk somewhere and I'm somewhere, all day and they don't have any food that I can eat, I want to be able to reach into my bag and have something that I know I can eat. Um, so, uh, do your best and don't worry about it and be prepared. Thank you for that addition, because that's really important.
Speaker 1: (08:08)
Yeah. Yeah. When you carry your food, I've actually taken an entire carry on, on an airplane full of organic food.
Speaker 2: (08:15)
And I'll, I'll, I'll tell you had someone working with IRT who was very sensitive to GMOs and Roundup, and she cooked her food before we were, we went to Mexico for the convention of biological diversity and Cartagena protocol conference in the UN. And we were giving a talk in Mexico city and she cooked her food frozen and shipped it with dry ice. We rented a, uh, an apartment. She put it in the freezer and she thought she cooked, cooked the frozen food. Every day. Didn't have to risk her health, uh, people who are very like that need to take precautions and we can learn from them and her food. Believe me was more delicious than the food I was eating. So I was like, Ooh, this is interesting. I should take notes. So good luck on your travel and safe eating. Thank you for listening to live healthy. Be well, please subscribe to the podcast, using whatever app you're listening to podcasts with, or go to live healthy, be well.com to subscribe. This podcast will inform you about health, dangerous corporate and government corruption and ways we can protect ourselves, our families and our planet. I interview scientists, experts, authors, whistleblowers, and many people who have not shared their information with the world until now, please share the podcast with your friends. It will enlighten and may even save lives. CPT [inaudible].