It’s just as concerning as it sounds. Scientists have introduced into plants and animals, new, scientifically manipulated or chosen, genetic material, to advance and suppress traits as they see fit. The products are genetically modified foods.
From as early as the 70’s, scientists have been genetically manipulating crops. Scientists used these soil bugs along with other gene-implantation technologies to develop numerous new types of crops.
These crops are steadily increasing in our and other countries as well. Some countries are not so completely receptive. The genetic materials are selected to promote resistance to pesticides, herbicides and insecticides; higher nutrient levels; larger produce; and tolerance to extreme weather conditions.
Many of the genetically modified foods you can find on your grocers’ shelves, today, because they don’t have to be labeled in the United States. These include: cottonseed oil, soybeans, cocoa beans, canola and corn. Scientists have even created plants that produce plastics and pharmaceutical compounds, not for human consumption. Feed grade corn is approved only for livestock food.
What’s the Downside?
This all sounds really good, right? You’ve got your larger produce, which goes further; resistance to pesticides, herbicides and insecticides; enhanced flavor and consistent crop growth. But, you can’t stop there; you have to track the whole story.
FDA-employed scientists presented warnings that the Flavr Savr® tomato could generate toxins in foods and trigger allergies. Still it was approved. These foods are presenting more toxins that must pass through your colon, some of which can become trapped creating a toxic colon.
On farms that large companies own, they genetically modify their crops, they don’t rotate crops, which gives the earth time to replenish itself. Instead they simply soak into the ground chemical fertilizers that force the land to yield vegetation, the same vegetation. They kill many of the bugs that naturally would live and die in the soil replacing nutrients.
Why Avoid Them?
These foods introduce toxins that reportedly caused lesions in the lab rats. If that is the measure for safety in humans, this is not a good start. The lesions in the rats could spell danger from ulcers for humans.
The test performed by the Food and Drug Administration was haphazard at best. And even that was not enough to stop the government from pronouncing the test a success, and extending the approval response to other GM foods, therein negating the necessity for testing future produce.
- There has not been enough testing to give any definitive answers which would allow consumers to make informed and intelligent decisions about whether or not to consume GM foods
- It’s a safer bet to err on the side of caution: If it’s not naturally grown and it’s full of chemicals and toxins to grow, you probably want to avoid it
- We already know that toxins are hard on our body and can cause severe damage
- We don’t know the extent to which the long-term exposure to these modified foods can affect us.
- It’s already been proven that gene interruption can occur and jump species. That’s evident from the work they’ve done already to create genetically modified foods
- With the new possibility of a link between pesticides and Parkinson’s disease, we see just another example of how little science knows about the far-reaching and damaging possibilities of what they’re creating
- Scientists can’t control much less plan for all the possible reactions to their manipulations. And by relation, they don’t know if they can fix what they broke
- It is possible for the seeds to get ‘mixed up’ from the livestock, pharmaceutical and consumer grade
- The natural avenues of growth and pollination are not removed; spores old and new will continue to travel as nature intended, without discerning the type of spores
Eat Organic Instead
Organically grown foods are grown on land that is free of harsh pesticides. These foods are grown in naturally cultivated, rotated soil. The produce has far fewer of the chemicals in it, and sometimes more nutrients as well.
-Dr. Edward F. Group III, DC, ND, DACBN, DABFM
