Weekly Menu May 23 #glutenfree #menuplanning

The Weekly Menu May 23

Summer time is here and I’m looking forward to all that wonderful summer fruit! And guess what, it’s time for the weekly menu again. ?

This is my last week off before starting back at JHU.  This session I’ll be taking Protein Bioinformatics and Molecular Phylogenetic Techniques.  I love science so much and I’m honestly very excited.  I’ve been cooking up a storm during my break and restocking the freezer and pantry. Eating well and exercising. Even working a little on The Weekly Menu III (iBooks version).  It is crazy how much better my pictures are now compared to when I first started – it’s all thank to Instagram inspiration.  But you’ve got to start somewhere, right?

I’m glad to see that scientists have put out a new report on GMOs, which seem to be safe for human consumption.  Now the glyphosate sprayed on everything – not so much.  We avoid GMO food likely to be sprayed with glyphosate, like corn and soy products.  But now it is also being sprayed on non-GMO foods such as wheat and apparently some oats.  Quaker oats is getting sued for the “all natural” label on the packaging because it contains trace amounts of glyphosate. Apparently, they’ve been spraying the oats with glyphosate before harvesting similar to wheat in order to dry them out.  Going gluten free years ago has helped us avoid the wheat and mass-produced oats.  But come on man.  This stuff surely wasn’t meant for human consumption and now it’s showing up in a lot of our foods – even in some California wines.

Besides likely being a human carcinogen as determined by the WHO, I want to know what glyphosate is doing to our microbiome. You know all those bacteria that live on us and in our gut. Glyphosate works by blocking a step of the shikimate pathway so that certain essential amino acids are not produced and the plants die.  The glyphosate used by Monsanto binds to and blocks the activity of the enzyme enolpyruvylshikimate-3-phosphate synthase (EPSP synthase) in the shikimate pathway.

“The shikimate pathway (shikimic acid pathway) is a seven step metabolic route used by bacteriafungialgae, parasites and plants for the biosynthesis of aromatic amino acids (phenylalaninetyrosine, and tryptophan). This pathway is not found in animals, hence the products of this pathway represent essential amino acids that must be obtained from the animal’s diet.” – from Wikipedia

The specific EPSP synthase targeted by glyphosate is produced by plants and in some microorganisms.  But I feel like I’m missing something.  So are some of those microorganisms part of our microbiome?  Do we know yet?  Do we have bacteria that provide us with phenylalanine, tyrosine and tryptophan that are being wiped out by glyphosate? Does that contribute at all to so much sickness?  Hard to know when we are just figuring out all the bacteria involved in our microbiome and what they do and how they might be linked to disease.  We shall see.

Anyway, sometimes I do get a little overwhelmed by how contaminated our food is but try my best to eat clean and not freak out.  So here’s the mostly organic, nonGMO, gluten free, dairy/casein free menu for the week:

Meatless Monday – Black Bean and Avocado Tostadas

Tuesday – Baked Potatoes & Steamed Broccoli with Black Bean Turkey Chili

Wednesday – Dinner Out

Thursday – Salad Niçoise (dressing made with herbs from the patio garden)

FridayAsian Turkey Burgers & Spiced Roasted Potatoes

SaturdayItalian Turkey Meatballs & Quinoa Pasta (trying certified GF oats instead of bread crumbs in the meatballs)

Sunday – Salad with Ginger Peach Dressing & Roasted Chicken

Have a great week every body!

Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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