A GMO is a genetically modified organism.
GMO’s are found when a gene from one species is transferred to another, creating something that would not be found in nature. Why would we do that? you might ask…. Unfortunately for a number of reasons. Big biotech firms are able to splice genes together to create an organism that is able to withstand very high levels of herbicides, glyphosate (aka Round-up) in particular. There are other various reasons for creating new organisms .. some are to maintain more control over farmers. These large firms are able to create sterile seeds. These seeds are only good for one season, forcing them to purchase new product each year. In more recent news there has been word of a new apple created called the “Arctic Apple”. It was designed so that it does not oxidize, or turn brown, therefore more aesthetically pleasing to consumers. The list goes on…
There is very little scientific research identifying whether or not these organisms are in fact safe for long term consumption. To me, it doesn’t feel right to regularly consume products that are genetically modified. Many countries have already banned production and import of GMO’s. Australia, Japan, Ireland, Germany and France to name a few.. Unfortunately the United States has embraced these practices and a whopping 85% of our soy products are genetically modified. The most moving information I have found in my research is based on the constant increase in allowable limits of glyphosate in our foods. Epidemiological patterns show there’s an identical rise in over 30 human diseases correlated with our increased usage of glyphosate and the increased prevalence of genetically engineered proteins in our food. And to top it off, product containing GMO’s are not required to be labeled as such in the United States.
Moving forward in my blog you will find that I will be highlighting products that are GMO free. Always remember that if you buy Certified Organic foods you are safe, as the term Organic in of itself would not also be able to also be genetically modified.
If it interests you please read the following regarding Glyphosate and why it is harmful for us to consume. This article was written by Dr Mercola and can be found at www.mercola.com
Little-Known Facts About Glyphosate
You can’t really discuss genetic engineering without also addressing the chemicals these plants are engineered to tolerate. About 85 percent of all genetically engineered plants are herbicide-tolerant—designed to tolerate very high levels of herbicides, glyphosate in particular. These are the so-called Roundup Ready crops.It’s important to realize that glyphosate is not “just” an herbicide. As explained by Dr. Huber, it was first patented as a mineral chelator. It immobilizes nutrients, so they’re not physiologically available for your body.“You may have the mineral [in the plant], but if it’s chelated with glyphosate, it’s not going to be available physiologically for you to use, so you’re just eating a piece of gravel,” Dr. Huber says.Naturally, health effects are bound to occur if you’re consistently eating foods from which your body cannot extract critical nutrients and minerals. Mineral deficiencies can lead to developmental and mental health issues, for example. Glyphosate is also patented as an antibiotic—and a very effective one at that— against a large number of beneficial organisms. Unfortunately, like all antibiotics, it also kills vitally important beneficial soil bacteria and human gut bacteria.“Lactobacillus, Bifidobacterium, Enterococcus faecalis—these are organisms that keep you healthy either by providing accessibility to the minerals in your food or producing many of the vitamins that you need for life. They’re also the natural biological defenses to keep Clostridium, Salmonella, and E.coli from developing in your system,” Dr. Huber explains.“When you take the good bacteria out, then the bad bacteria fill that void, because there aren’t any voids in nature. We have all of these gut-related problems, whether it’s autism, leaky gut, C. difficile diarrhea, gluten intolerance, or any of the other problems. All of these diseases are an expression of disruption of that intestinal microflora that keeps you healthy.”Glyphosate was first patented as a chelator in 1964 by Stauffer Chemical Co. It was patented by Monsanto (Monsanto was also the creators of agent orange) and introduced as an herbicide in 1974. And then in 1996, Roundup Ready crops hit the market. There’s been a steep increase in the usage of Roundup since then, because you can apply it multiple times without damaging your crop. Making matters worse, they’re now also using glyphosate as a ripening agent—even for non-GMO crops. It’s applied right before harvest time to ripen off the crop.“We have about a five-fold increase in glyphosate usage on many of our GMO crops. With the Roundup Ready-resistant weeds, we see that rate going up exponentially,” he says.Other resources:www.organicauthority.com