Issue 125: Say No to GMOs There are plenty of reasons to avoid and beware of genetically modified (GM) foods. As you may know, genetic modification of foods is a process that takes genes from a completely different species and places them into the DNA of a plant or animal. That alone is a reason to avoid them, but new research reinforces previous findings that GM foods lead to organ disruptions in rats and mice. Scientists reviewed 19 studies and discovered certain parameters—including blood and urine biochemistry, blood cells, and organ weights, including the kidneys, liver, heart and spleen—were significantly disrupted in GM-fed animals.
As you might suspect, these findings could translate into a warning for human health, since GM foods are mainstream. In the past, the American Academy of Environmental Medicine (AAEM) has publicly condemned genetically modified organisms (GMOs) in our food supply, saying they pose “a serious health risk.” AAEM has even called on the U.S. government to implement an immediate moratorium on all genetically modified (GM) foods and has urged physicians to prescribe non-GMO diets for all patients.
The AAEM reveals a long list of disorders associated with GMOs: “Several animal studies indicate infertility, immune dysregulation, accelerated aging, dysregulation of genes associated with cholesterol synthesis, [faulty] insulin regulation, cell signaling, and protein formation, and changes in the liver, kidney, spleen and gastrointestinal system,” they say. These newer findings will no doubt reinforce their stance.
The problem with GM foods, however, may hit closer to home than you think. Unfortunately, you probably have eaten GM foods or are currently eating them—perhaps unknowingly. GM corn and soy make up more than 80 percent of all GMOs available and are found in nearly every processed food in the U.S. What’s worse is that GM food manufacturers don’t have to say on the label that a food contains GMOs. The truth is that if you don’t see the Certified 100% Organic Seal, then chances are that the food is filled with GMOs.
Not only are GM foods prevalent, but GM foods are also patented inventions protected under copyright and proprietary information laws. Therefore, corporations who control GM seeds will allow them to be studied only under highly limited conditions and timelines—usually 30 to 90 days. Typically, it’s the USDA—who doesn’t see the need to conduct in-depth, long-term studies—that is solely allowed to study GM seeds and foods.
You’ll be interested to know that there are a few biotechnology companies who create GM foods, but one stands out: Monsanto. For years, this biotechnology has been pumping GM foods into mainstream America, and it shows no signs of letting up. For example, Monsanto has recently genetically modified soybeans to produce omega-3 fats. They plan to get this manufactured soybean oil in all the conventional, mainstream food products possible, including milk products, meat products, puddings and fillings, nut and nut products, baked goods, baking mixes, cereals, grains, fats an oils, fish products, cheese, frozen dairy desserts, pasta, gravies and sauces, fruit juices, snacks and soups. Monsanto is only one FDA approval away from this becoming a reality. Like other GM foods, this GM soybean oil may not make it to the label, but be on the lookout for it. It goes by “stearidonic acid (SDA) soybean oil.”
GM food invasion doesn’t stop there. Now these biotech companies are further messing with Mother Nature and trying to get their wares to infants. Scientists have introduced human genes into the DNA of 300 Holstein dairy cows in order to create a product with the same properties as human breast milk. The reason? When it’s market-ready, they want to make this available as an alternative to breast-feeding or formula.
Jeffrey M. Smith, best-selling author of Seeds of Deception, is on the leading edge of uncovering what GM foods really are. He says, “There are two primary reasons why plants are engineered: to allow them to either drink poison or to produce poison. The poison drinkers are called herbicide tolerant. They’re inserted with bacterial genes that allow them to survive otherwise deadly doses of toxic herbicide. Biotech companies sell the seed and herbicide as a package deal, and U.S. farmers use hundreds of millions of pounds more herbicide because of these types of GM crops. The poison producers are called Bt crops. Inserted genes from the soil bacteriumBacillus thuringiensis produce an insect-killing pesticide called Bt-toxin in every cell of the plant. Not surprisingly, both classes of GM crops are linked to dangerous side effects.”
You may be wondering what you can do to protect yourself from GM foods. Learn everything you can about them, avoid conventional, processed foods and be sure to purchase Certified 100% Organic Seal foods or organic produce, meat and dairy from local farmers using non-GM seeds.
Say No to GMOs—before it’s too late.
This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.