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GMO Foods May Contain Harmful Substances
The food industry, represented by the FDA, the USDA and many large corporations claim that genetically modified (GMO) foods are safe. Moreover, they point out several additional factors supporting the need for genetic engineering in agricultural production. Chief among these is increased productivity through crops that resist drought, diseases and pests. They also say that GMO crops require less pesticide use and this benefits the environment and consumers. Finally, they say they make the best foods that are rich in certain nutrients or free of certain natural toxins, such as mold.
All these recommendations are further supported by the World Health Organization, the National Academy of Sciences and the American Medical Association that declare GMO foods to be as safe as other foods. Interestingly, many countries have banned the cultivation of GMO crops and others, at the very least, require labeling of GMO foods. Clearly, all areas of the world are concerned about the potential for food poisoning provided by GMO foods.
One of the genetic changes to corn, soy and sugar beets has made them “Harvest Ready”. This means that these plants are tasked with resisting the effects of glyphosate, the main ingredient in the herbicide Roundup. Glyphosate inhibits the activity of enzymes that help plants absorb nutrients. The plant then starves quickly. Farmers spray the chemical freely on their fields to remove weeds. Unfortunately, these food crops absorb glyphosate along with weeds. They don’t die as a result because of a genetic mutation designed to resist that process.
This glyphosate residue then makes its way into the food supply, both for direct consumption by humans in packaged foods, and by animals, which are raised on GMO corn and soy. High levels of glyphosate have been found in soy and corn products. The problem is that glyphosate does the same job in humans as it does in plants. That is, glyphosate causes enzymes that help us digest nutrients, which can lead to many diseases. If you have eaten recently packaged foods, then you have most likely consumed glyphosate.
Another genetic change involves resistance to pests such as insects. In this case, processed corn and pumpkin products produce the same toxins that are produced by naturally occurring bacteria in the soil. Bacillus thuringiensis (Bt) is often used as a biological pesticide, sprayed on crops to kill invading pests. When an insect attacks a GMO crop, the plant itself resists the attack as the insect absorbs the Bt toxin. Unfortunately, this poison is also found in foods that are made to the shelf in neat packages. From there, it enters the human body and causes damage to cells.
The list of genetic mutations continues to grow, and the long-term effect of this will only be known to a few after years of research. In the short term, millions of people may be harmed by consuming these products, believing that they are safe. Evidence is already mounting to suggest that these agents are toxic to humans and many countries, other than the US, are beginning to respond. Every day, it is up to you to choose a food supply that you know you can rely on, as opposed to one that involves you in a dangerous temptation to increase the food supply.
Avoiding packaged food altogether would be a good place to start. If you can’t resist, then check the label carefully. Many producers are beginning to identify “non-GMO” ingredients on their labels. In addition to looking for “non-GMO” labels, some ingredients are clear indicators of the presence of GMO ingredients. These include high-fructose corn syrup (HFCS), aspartame, MSG, trans fats, food colorings, sulfur dioxide, and potassium bromate. The list of foods known to be genetically modified includes corn, soy, alfalfa, canola, cotton, papaya, sugar beets, zucchini, yellow squash, wheat, rice, and flax.
Choose products labeled 100% organic, certified by the USDA. To be certified organic means that the crop has been grown without the use of harmful chemicals and that GMOs are not on the USDA approved list. Support your local farmer, but be sure to ask questions about their farming practices. Not all local farmers are non-GMO or follow organic practices. Finally, grow your own vegetables in your backyard. A small space can produce a healthy supply of foods that you know are safe.
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