How E Coli Entered Our Food System

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I am a chef and food activist but admittedly not a scientist.  Still there is an overwhelming amount of evidence that e coli entered our food system via genetically modified seeds, specifically corn.

e coliTo make corn that was resistant to their “Round Up” weed killer, Monsanto Chemical Company developed a way of changing the genetic structure of corn so that “Round Up” wouldn’t hurt it.  The way they got the genetic modifications into the seed germ was to piggyback it on an obscure bacteria found in feces and soil.  That bacteria was e coli.  This is a well known and well documented story that has been mentioned in documentaries like King Corn and Food Inc. Monsanto does not deny that they use e coli in their GM products but they do deny that it is connected to the outbreaks of the past few decades.  The time line of outbreaks corresponds perfectly with the introduction of GM seed into the food system.

Cows are fed this e coli laced GM corn.  Corn is not a natural food for cattle therefore it takes their stomachs longer to digest than it would natural foods like grass or hay.  A cow’s stomachs (they have four of them) are the absolute best breeding ground for e coli reproduction.  Now the bovine scat is teeming with the deadly bacteria; this scat is then sold as fertilizer all over the world.  That is how it finds its way to produce like spinach, cilantro and sprouts.  Since these foods are commonly eaten raw there is no heat application to kill the e coli microbes.

As far as prevention of e coli dosing simply spray all of your produce with a combination of water and white vinegar.  The vinegar will kill most any bacteria including salmonella and e coli. From the The Vinegar Institute:

Add 2 tablespoons white distilled vinegar to 1 pint water and use to wash fresh fruits and vegetables, then rinse thoroughly.

E coli symptoms according to WebMD:

  • Severe stomach cramps and stomach tenderness.
  • Diarrhea, watery at first, but often becoming very bloody.
  • Nausea and vomiting.

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
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