Food Archives - Page 20 of 35 - The Paleo Network

Are You Eating GMO’s?

What are GMO products?

They are foods that are made from genetically modified organisms, specifically genetically modified (GMO) crops. It first began in 1994 when a tomato was produced with an alteration that prevented it from ripening quickly.

What are the concerns with altering the natural growing process?

The first concern is not just what it necessarily does to your body, but what it can do to the entire crop that is being altered. If one of the plants is effected by a virus, then modifying the plant can spread the disease to the rest of crops. On a large scale this could be devastating not only for the farmer who is harvesting the crops, but it can be devastating on a larger scale.

Another genetic alteration that chemists and farmers make, is to change their crop so that it will stand conventional herbicides and pesticides.

Some countries have raised their awareness of the harmful alterations that have been made to crops that they have banned it. New Zealand doesn’t allow the production of GMO crops. In 2005 Switzerland banned GMO crops and animals, however the ban only lasted 5 years. Australia has not yet banned GMO crops. Countries that have embraced GMO crops are the United States, China, South Africa, Britain, Spain, and Canada. Not only have they embraced the concept of altered foods but they seem to have tried to get the public to support it and see that it is healthy.

An area of big concern is the lax labelling laws in some countries – it’s very probable that you could unwittingly eat GMO’s, where the law does not require them to be labeled as such. Worrying, don’t you think?

What should you do?

The best thing you can do is make sure you pay attention to what you are buying. Read labels, shop at farmers markets. Get to know the farmer who grew your produce. You can even grow your own fruits and vegetables.

Marketing companies are sneaky. Don’t let them convince you that you are purchasing good quality foods that went through a potentially dangerous growing process.

Why GMO Foods Are at Odds with a Paleo Lifestyle

At its core, the Paleo diet is all about getting back to basics — eating food in its most natural, unprocessed form, as our ancestors would have. Genetically modified organisms, by definition, are the result of laboratory interference, not evolution or traditional agricultural practices. This makes GMO foods fundamentally incompatible with the philosophy of Paleo. The aim of Paleo is to nourish the body with foods that work with our biology, not against it. GMOs represent a modern shortcut that often prioritises profit, shelf life and convenience over nutrition and long-term health.

Health Risks: Are GMOs Safe for Humans?

One of the major criticisms of GMOs is the lack of long-term human studies. While many governing bodies claim GMOs are safe, there remains an absence of conclusive evidence to determine what effects, if any, these modified foods might have on human health over decades. Concerns raised by independent researchers include the potential for allergic reactions, antibiotic resistance, and digestive issues, particularly in people who already experience gut sensitivity.

Moreover, many GMO crops are specifically designed to be resistant to chemical herbicides such as glyphosate, a controversial chemical linked to several health concerns. While the crop itself may be modified, the real issue often lies in the pesticide residue that comes with it. With mounting concerns around endocrine disruption and carcinogenic effects, this presents another compelling reason to avoid GMOs wherever possible.

Environmental Impact of GMO Agriculture

The problems with GMO farming extend far beyond the plate. Intensive GMO agriculture often leads to monocultures — large-scale plantations of a single genetically identical crop. This reduces biodiversity, makes the entire crop more vulnerable to pests and disease, and forces farmers to become increasingly reliant on synthetic fertilisers and chemicals.

In addition, the use of herbicide-resistant crops has led to a dramatic increase in herbicide use, contributing to environmental degradation. These chemicals can contaminate soil, waterways and harm beneficial insects, such as bees and butterflies. Over time, this results in an ecosystem imbalance that has far-reaching consequences beyond a single season’s yield.

The Patent Problem: Corporate Control of the Food Chain

Another concern surrounding GMOs is the issue of intellectual property. Many GMO seeds are patented by large biotech corporations, meaning farmers are not allowed to save seeds for the next growing season. Instead, they must buy new seeds each year, creating a dependency on multinational corporations. This dynamic threatens traditional farming practices and food sovereignty, particularly for smallholder farmers trying to maintain sustainable, independent operations.

This corporate control extends into lobbying and influence over labelling laws, research funding and public education campaigns. It’s important to question the motivations behind GMO promotion when so much of it is driven by profit rather than public health.

How to Avoid GMOs on a Paleo Diet

Fortunately, there are practical ways to minimise or avoid GMOs while still enjoying a varied and nutrient-rich Paleo diet:

Buy certified organic: In many countries, certified organic standards prohibit the use of GMO seeds or ingredients. While not all organic food is perfect, it’s a reliable starting point for avoiding genetic modification.
Shop local: Farmers markets and community-supported agriculture (CSA) programs often involve smaller-scale farmers who don’t use GMOs. Talk to your farmer and ask about their growing methods.
Grow your own: Even a small garden can give you control over what goes into your food. Choose heirloom or open-pollinated seeds, which are not genetically modified.
Read labels carefully: Look out for common GMO crops like soy, corn, canola and sugar beet, especially in processed foods. If you see these ingredients and they’re not marked organic or non-GMO, they are likely to be genetically modified.

Hidden GMO Ingredients to Watch Out For

While whole GMO foods are easy to spot (think corn and soy), it’s the hidden ingredients in processed items that often trip people up. Many packaged foods contain derivatives from GMO crops, such as:

High fructose corn syrup
Soy lecithin
Canola oil
Citric acid (often derived from corn)
Monosodium glutamate (MSG)

These ingredients show up in everything from salad dressings and protein bars to non-dairy milk and sauces. Even supplements and medications can contain GMO-derived fillers. Staying Paleo helps you naturally avoid these additives by focusing on whole, unprocessed foods — but it’s still important to double-check anything that comes in a package.

The Labelling Debate: Transparency or Obfuscation?

In some countries, such as Australia, GMO labelling laws are inconsistent or weakly enforced. Products containing genetically modified ingredients might not be clearly labelled, leaving consumers in the dark. This lack of transparency erodes consumer trust and makes it difficult to make informed food choices.

There has been a strong push from consumer advocacy groups around the world to implement stricter labelling requirements. Until legislation catches up, the best defence is personal education. Get familiar with the most commonly modified crops in your region, research your favourite brands, and support businesses committed to clean, transparent practices.

Final Reflections on GMOs and Your Paleo Lifestyle

Ultimately, the choice to avoid GMOs aligns with the deeper goals of a Paleo lifestyle — nourishing your body with food that supports long-term health, while respecting nature’s rhythms and integrity. Whether your focus is gut health, fertility, autoimmune conditions or simply energy and wellbeing, steering clear of GMOs helps you keep your food as close to its original, intended form as possible.

As with many aspects of health, awareness is the first step. You don’t need to be perfect or paranoid, but the more you learn, the more empowered your choices will become. Choosing real, whole, unmodified foods may take a bit more effort at first — but the long-term rewards for your health, the environment and food independence are well worth it.

Are GMO foods allowed where you are? I’d love to hear your views on GMO’s, in the comments, below.

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7 Most Pointless Foods to Avoid

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As a fan of real food, some of the things I see on sale completely baffle me. This is my list of the seven most pointless “foods” on sale in a store near you…

1. Packet egg whites.

Where to start with this one? What’s wrong with the poor victimised yolk and all of the nutrition it offers? And exactly how hard is it to crack open an actual real egg?

2. Coconut oil spray.

I wrote a whole post about this one – the point of spray oil is to make sure we have a low fat diet – so given that we aren't scared of fat, coconut oil in a spray can is a complete contradiction…

3. Avocado spread.

My avocados turn brown not longer after I've cut them – yet this stuff stays mysteriously green…

4. Mashed pumpkin.

How hard is it to cook up a pumpkin and mash it?

5. Light coconut milk.

I eat coconut milk and revel in what an incredible fat source it is. They reduce the fat? In coconut milk? There would have to be a national shortage in coconut milk before I’d buy this.

6. Meat in a can.

I just don’t get it?

7. Fruit sugar.

Given that fructose is the sugar we want to avoid – they've cleverly separated it so we can get a huge hit in one go.

Do you agree with my list? What would be on your list of the most pointless foods – and why?

Why These Products Exist – And What That Says About Modern Food Culture

As ridiculous as these “foods” may seem, there’s a reason they exist: convenience, marketing, and in many cases, misinformation. The rise of ultra-processed convenience products is often less about nutrition and more about appealing to people who are short on time, overwhelmed in the kitchen, or bombarded with outdated health myths. The paleo lifestyle calls us to question the status quo, especially when it comes to what we put on our plates. Understanding the drivers behind these pointless foods helps us spot the red flags on supermarket shelves—and avoid falling for the hype.

Convenience Culture vs Real Food

Take mashed pumpkin, for instance. It’s not difficult to prepare at home, yet supermarkets are full of pre-mashed, plastic-sealed options. Similarly, “avocado spread” is targeted at people who believe preparing an avocado is somehow too difficult. This reflects a growing dependence on food manufacturers to do the work for us—at the cost of freshness, nutrition, and often, taste. Real food doesn’t need to be complicated, but modern convenience culture has trained us to believe otherwise.

Cracking an egg, opening a coconut, mashing a pumpkin—these are not difficult tasks. But as soon as there’s a packaged alternative, many people will opt for it, regardless of how compromised that option is. Unfortunately, those decisions often result in inferior food quality, questionable additives, and an increased price tag.

Healthwashing: When Marketing Masquerades as Nutrition

Healthwashing is rampant. It’s the reason we have “light” versions of inherently nutritious products like coconut milk. The logic is deeply flawed—removing fat from something that’s meant to be fatty in its natural state doesn’t make it healthier. It makes it less satiating, more processed, and often full of synthetic thickeners to compensate for the missing richness.

Likewise, “fruit sugar” sounds wholesome. Who doesn’t love fruit? But it’s pure fructose—exactly the sugar we aim to reduce on a paleo or real food lifestyle. The name tricks people into thinking it’s natural and therefore better. In reality, it’s just a marketing spin on an isolated and highly concentrated form of sugar.

Reclaiming the Kitchen: Real Food is Simpler Than You Think

One of the key benefits of following a paleo lifestyle is the reconnection with food preparation. Cooking doesn’t need to be complex or time-consuming. In fact, most real meals can be prepared with just a few fresh ingredients, a sharp knife, and a basic understanding of flavour. Yet we’ve been conditioned to fear the kitchen, outsourcing even the simplest steps to corporations with vested interests in convenience.

Rather than buying pre-mashed pumpkin, you could steam a batch of cubed pumpkin in under 15 minutes and mash it with some olive oil, salt, and herbs. Instead of using coconut oil spray, just scoop a spoonful into your pan. Not only is it less wasteful, but you also avoid propellants and synthetic additives often found in spray cans.

The Environmental Toll of Pointless Products

Many of these unnecessary foods come with excessive packaging, contributing to plastic waste and environmental damage. A tin of “light” coconut milk or a plastic tub of avocado spread may seem harmless on its own—but multiply that by millions of units sold worldwide, and the environmental cost quickly stacks up. Real food usually has a lower environmental footprint when sourced locally and prepared at home.

Choosing whole, unpackaged foods is not only a better choice for your health—it’s a conscious decision to minimise waste and reduce reliance on single-use plastics. That packet of egg whites might shave 30 seconds off your cooking time, but it adds to the landfill problem and strips you of the most nutritious part of the egg.

What to Buy Instead

If you’re trying to stick to a paleo way of eating, skip the supermarket middle aisle full of processed “health” products and instead head to the fresh food section. Here are a few simple swaps that make a big difference:

Swap packet egg whites for whole eggs from pasture-raised hens. Enjoy the yolk for its rich vitamin A, D, E, and healthy fats.
Skip avocado spread and buy whole avocados. Mash just before serving and add lemon juice to reduce browning.
Avoid canned meat and buy fresh cuts. Roast extra at dinner and use leftovers for lunch instead of reaching for a can.
Say no to “light” coconut milk. Instead, buy full-fat versions with no additives or simply make your own by blending shredded coconut with hot water.

Don’t Fall for the Trap

One of the best defences against these pointless products is education. When you understand how food is made and what goes into processing, it becomes easier to make informed choices. The more you read labels, research ingredients, and think critically about your food, the less likely you are to be swayed by shiny packaging and buzzwords.

Most of these items rely on the fact that people are time-poor or under-informed. But if you value your health, it’s worth asking: am I paying more for something that actually gives me less? Less nutrition. Less freshness. Less satisfaction.

Your Turn: What Would You Add?

There are plenty more “foods” that could be added to this list—from powdered peanut butter and instant scrambled eggs, to cauliflower in a bag and ready-made zucchini noodles that cost three times more than a whole zucchini. Supermarkets are full of examples where common sense has been replaced by marketing spin.

Have you come across a baffling product lately? Something that made you do a double take? Let me know in the comments below. I’d love to hear what makes your list of most pointless “foods” and why. Let’s keep shining a light on food fads that make no sense—and keep championing real, whole, nourishing food instead.

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Best served with sunshine, reggae music and a fresh coconut with a straw. Failing that, a nice green salad will do.

Print Recipe

5 from 3 votes

Caribbean Lamb and Squash Curry

Best served with sunshine, reggae music, and a fresh coconut with a straw. Failing that, a nice green salad will do. This vibrant curry combines tender lamb with the sweetness of butternut squash and a mix of aromatic spices, delivering a delicious Caribbean-inspired dish.

Prep Time15

Cook Time35

Total Time50

Course: Dinner

Cuisine: Caribbean, Paleo

Keyword: Caribbean cuisine, Caribbean lamb curry, lamb and squash curry, paleo curry

Servings: 4 Serves

Calories: 350kcal

Cost: $25

Equipment

Large heavy-based pan

Ingredients

500 g leg of lamb diced and trimmed of fat
1 medium butternut squash peeled and chopped into cubes
1 onion finely chopped
2 garlic cloves finely chopped
2 cm ginger grated
1 tsp ground allspice
½ tsp turmeric
2 tsp curry powder
2 tsp garam masala
Juice of 1 lime
1 x 400g can chopped tomatoes
Coconut oil
Salt and pepper
Handful fresh coriander finely chopped

Instructions

Brown the Lamb: Heat a little coconut oil in a large, heavy-based pan and raise the heat until the smell of coconut rises. Add the lamb and brown for 2 to 3 minutes, then set aside.
Cook the Aromatics: Add a little more oil to the pan and bring down to a medium heat. Add the chopped onions and cook for 3 – 4 minutes until golden. Now add the garlic, ginger, and spices, and stir well for another 3 – 4 minutes, really allowing the flavours to release.
Simmer the Curry: Add the chopped tomatoes, lime juice, and a little water to the pan, and stir well. Return the lamb, along with the butternut squash. Cover, and simmer gently for 25 minutes.
Check and Serve: Check the squash is completely tender, then serve garnished with some fresh coriander.

Notes

Adjust the spice levels to your preference by adding more or less chilli powder.
This curry pairs well with a green salad or cauliflower rice for a Paleo-friendly option.
For added richness, you can stir in a splash of coconut milk towards the end of cooking.

If you give this curry a try, I’d love to hear how it turned out!

Exploring the Flavours of Caribbean Paleo Cooking

Caribbean cuisine brings together bold spices, tropical ingredients and slow-cooked techniques that make every dish rich in both flavour and history. When you make this Caribbean lamb and squash curry, you're embracing a tradition of spice-forward meals that are deeply satisfying while remaining entirely Paleo compliant.

Why Caribbean Flavours Work So Well With Paleo

The Paleo lifestyle emphasises whole foods, clean proteins, and nutrient-dense vegetables—many of which align beautifully with traditional Caribbean ingredients. Spices like allspice, nutmeg, thyme, and ginger are not only delicious but also offer health benefits. Coconut milk adds creaminess without dairy, while root vegetables and squashes provide slow-digesting carbohydrates full of fibre, vitamins, and minerals.

Ingredient Swaps and Add-Ins

If you're missing any ingredients or want to put your own spin on this recipe, here are a few simple swaps and additions you can try:

Instead of lamb, try goat, beef, or even chicken thighs for a different twist.
Swap butternut squash with pumpkin or sweet potato for a seasonal variation.
Add chopped spinach or kale towards the end of cooking for a boost of greens.
Include diced green plantains for a heartier texture and added tropical authenticity.

Tips for Cooking with Lamb

Lamb has a strong, distinctive flavour that shines when paired with robust seasonings like those in jerk and curry blends. If you're new to cooking lamb, here are a few things to keep in mind:

Look for grass-fed lamb when possible, which aligns more closely with Paleo values and typically has a cleaner taste.
Trim excess fat to avoid overly greasy results, especially if you're using cuts like shoulder or leg.
Sear the lamb well before simmering—it adds depth of flavour and locks in moisture for that fall-apart tenderness.

Batch Cooking and Freezing

This curry lends itself exceptionally well to batch cooking. Double or triple the quantities and freeze individual portions for easy midweek meals. Just make sure to let the curry cool completely before freezing, and use airtight containers or resealable freezer bags labelled with the date.

When you're ready to eat, simply defrost overnight in the fridge and reheat gently on the stove until piping hot. The flavours often deepen even further after resting, so leftovers are a bonus rather than a compromise!

Serving Suggestions

This lamb and squash curry is hearty enough to stand alone, but here are a few complementary Paleo-friendly sides to serve it with:

Cauliflower rice – A classic choice for soaking up all that spicy sauce.
Steamed greens – Think bok choy, broccolini or silverbeet with a drizzle of lemon juice.
Simple cucumber salad – Refreshing and cooling, it balances the heat of the curry.
Pan-fried green bananas – Traditional in Caribbean cuisine and a fun twist for Paleo eaters.

Spice Level Adjustments

If you're sensitive to heat, you can easily dial back the spice without losing depth of flavour. Reduce the quantity of chilli, or use a milder variety. On the flip side, if you're someone who loves a bit of fire, try adding fresh chopped scotch bonnet or habanero—just remember to handle them carefully and wash your hands after!

Entertaining Caribbean-Style

This dish is a showstopper at dinner parties. The exotic aroma alone sets the tone for a festive evening. You can keep the theme going with reggae or steel drum music, and a tropical fruit platter for dessert. Consider serving some homemade coconut water kefir or sparkling lime water with fresh mint to stay refreshed.

Why Paleo Meals Like This Make Sense

Unlike many modern dishes filled with additives, dairy, grains, or preservatives, this Caribbean lamb curry stays true to both its cultural roots and Paleo values. By focusing on slow-cooked meat, vegetables, herbs, and spices, you're giving your body something nourishing, satisfying and truly enjoyable.

It's also proof that eating Paleo doesn’t mean sacrificing excitement or indulgence. Quite the opposite—it invites creativity, cultural exploration, and new textures and tastes at every meal.

Share Your Version

Did you try a different protein? Add something extra? Make it in a slow cooker? I'd love to know how you adapted the recipe! Drop a comment and share your tips so others can benefit too.

Caribbean flavours, Paleo style—it really doesn’t get much better than this.