Genetically Modified Babies Quotes

The important thing is that we do not throw the genetically modified baby out with the bathwater. We spend so much time discussing the ethics of using our emerging scientific capabilities that we sometimes forget that NOT using them has ethical implications of its own. … Biotechnology is not the only solution to what ails animals, but it’s a weapon we now have in our arsenal, one set of strategies for boosting animal health and welfare. If we reject it out of hand, we lose the good along with the bad.

Soy Even though a wide range of products made from soybeans have been marketed as a health food in recent years, research proves that (unfermented) soy is extremely unhealthy. Most soy products in the United States are not fermented. Unfermented soy is a problem for the following reasons: 1. It contains dangerous quantities of antinutrients, which are substances that block the body from absorbing important nutrients. The most notable are hemagglutinin, goitrogens, and phytic acid. Hemagglutinin promotes unhealthy blood clotting and blocks oxygen. Goitrogens prevent iodine from reaching the thyroid. Without iodine, the thyroid can enlarge and malfunction. Phytic acid blocks the body's absorption of essential minerals like calcium and magnesium. 2. It has lots of phytoestrogens, which do damage by mimicking estrogen inside the body. 3. It contains lysinoalanine, a known toxin, and nitrosamines, which are known carcinogens. 4. It has harmful levels of the mineral manganese and dangerous amounts of aluminum from being processed in aluminum containers. 5. It has a high risk of contamination with mycotoxins. 6. It is almost always genetically modified. As you can see, soy has pretty much everything going against it. Fortunately, it's easy to avoid processed soy in the United States because it must be listed as an ingredient on product labels. Most soy in Asian cuisine is different because it's been fermented. Fermentation greatly decreases the antinutrient and phytic acid levels. Fermented soy products include tempeh, miso, and natto. Most of these products are still highly processed and artificial, though, and soy sauce naturally contains MSG. To avoid GMO soy, make sure that any fermented soy product you eat is organic, or better yet just don't eat it at all. Even in areas of the world like Asia where fermented soy is common, people actually don't eat much of it. A 1998 study found that Japanese men eat only about eight grams of soy per day (a teaspoon or two). The average misguided American consumes far more than this when he drinks a glass of soy milk or eats a soy burger (and these soy products aren't even fermented).

The 49-year-old Bryant, who resembles a cereal box character himself with his wide eyes, toothy smile, and elongated chin, blames Kellogg's financial woes on the changing tastes of fickle breakfast eaters. The company flourished in the Baby Boom era, when fathers went off to work and mothers stayed behind to tend to three or four children. For these women, cereal must have been heaven-sent. They could pour everybody a bowl of Corn Flakes, leave a milk carton out, and be done with breakfast, except for the dishes. Now Americans have fewer children. Both parents often work and no longer have time to linger over a serving of Apple Jacks and the local newspaper. Many people grab something on the way to work and devour it in their cars or at their desks while checking e-mail. “For a while, breakfast cereal was convenience food,” says Abigail Carroll, author of Three Squares: The Invention of the American Meal. “But convenience is relative. It's more convenient to grab a breakfast bar, yogurt, a piece of fruit, or a breakfast sandwich at some fast-food place than to eat a bowl of breakfast cereal.” People who still eat breakfast at home favor more laborintensive breakfasts, according to a recent Nielsen survey. They spend more time at the stove, preparing oatmeal (sales were up 3.5 percent in the first half of 2014) and eggs (up 7 percent last year). They're putting their toasters to work, heating up frozen waffles, French toast, and pancakes (sales of these foods were up 4.5 percent in the last five years). This last inclination should be helping Kellogg: It owns Eggo frozen waffles. But Eggo sales weren't enough to offset its slumping U.S. cereal numbers. “There has just been a massive fragmentation of the breakfast occasion,” says Julian Mellentin, director of food analysis at research firm New Nutrition Business. And Kellogg faces a more ominous trend at the table. As Americans become more healthconscious, they're shying away from the kind of processed food baked in Kellogg's four U.S. cereal factories. They tend to be averse to carbohydrates, which is a problem for a company selling cereal derived from corn, oats, and rice. “They basically have a carb-heavy portfolio,” says Robert Dickerson, senior packagedfood analyst at Consumer Edge. If such discerning shoppers still eat cereal, they prefer the gluten-free kind, sales of which are up 22 percent, according to Nielsen. There's also growing suspicion of packagedfood companies that fill their products with genetically modified organisms (GMOs). For these breakfast eaters, Tony the Tiger and Toucan Sam may seem less like friendly childhood avatars and more like malevolent sugar traffickers.