Genetically Modified Foods – Here’s the Facts!

Do you have any idea if the strawberries you ate this morning for breakfast were spliced with fish genes?  Or the green beans you have planned for dinner this evening have been genetically altered using pig parts?  Genetic modification… yes, manipulating the genetic structure of common, ordinary food has been an experiment by many of the chemical companies such as Monsanto for more than ten years.

 The first genetically modified food, the Flavr SavrTM tomato, hit store shelves in 1994.  Incidentally, 20% of the research mice force-fed these tomatoes died within two weeks.  Reference:  “Seeds of Deception” by Jeffrey A. Smith, available on line or in bookstores.

So, what’s the purpose?  Today, Monsanto and other firms are working on pest-resistant bananas, high-yield black-eyed peas and millet immune to parasitic infection.  Sounds good, huh?  NO!  We are being used as human experiments in order for these chemical companies to profit from patent technology and increased seed and chemical sales.  This gene splicing will cause serious problems, among them:  More new food allergies – imagine eating those seemingly innocent and healthy green beans and your throat starts to swell because you’re allergic to pork!

1)    Pollution caused by these chemicals and genetic microorganisms blow around on a windy day

2)    Major antibiotic resistance

3)    New diseases and illnesses that have yet to be named

And you thought Mad Cow Disease was a freak of nature!  These circumstances are quite real and quite frightening.  It is not yet an FDA requirement that these foods be labeled in your local grocery store as genetically modified.  The environmental and health risks are enormous!

This article was written by Dr. Sharon Price, PhD, CN

http://www.nutrtionaldirection.com

My GMO Tomato Story

Several years ago I went to the grocery to purchase produce to make a salad for a last minute party to which I was invited.  I picked up all organic produce, with the exception of tomatoes (since the store was out of them).  I assembled all the ingredients to make a luscious salad, using only one of the three beautiful, bright red commercially grown “tomatoes-on-the-vine” I had purchased.  I left the remaining two on the counter for possible future use. In two weeks, those tomatoes remained as beautiful as they were when I purchased them.

As the weeks passed, those tomatoes still “looked vibrant and fresh” and I was becoming fearful of what we had eaten.  Finally after two months, a soft spot appeared on those “things”.  Folks, those were not tomatoes!  I don’t know what they were, but rest assured, I will never buy another non-organic tomato again, and neither should you.

The best ways to avoid genetically modified foods are:

1.     Stay away from processed foods especially those that contain soy, wheat, and corn since they are the largest portions of genetically modified crops.

2.     Buy organic as indicated by the 5-digit PLU sticker number prefaced by a nine.

3.  Avoid so-called “natural” foods, especially the boxed grain products, as these can contain as much as 85% GMO.

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2 Responses to Genetically Modified Foods – Here’s the Facts!

  1. jamie says:

    You shed a new light on genetically modified foods for me. I always thought genetically modified crops were a good idea because they cut down on pesticide use.

  2. Andrew Hummel says:

    where does this stop with the gmo’s?…you mentioned ‘common/everyday foods’ but there’s nothing common tasting about good green beans. Which makes me wonder if the green bean seeds i bought for planting is GM. It advertised on the back of packet ‘stringless pods’—sending flags up wondering if the seeds had been modified and if so how —and why?—i’d just as soon have to de-string my green beans before cooking than eat a lab grown veg that has the taste probably of a wet towel—oh well, from now on i’m looking for seeds and food that don’t advertise conveniences and preservatives..and besides, the seeds themselves are likely only good for one generation as the food and seed therein wouild be sterile (what i’ve heard)

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