Genetically Modified Food Quotes

Practically every food you buy in a store for consumption by humans is genetically modified food. There are no wild, seedless watermelons. There's no wild cows.

In the newspapers the row about the prospect of genetically modified food raged on, and yet here were consumers effectively demanding lambs with four back legs.

If the existence of Nuclear weapons has taught us anything it would simply be that just because we possess powerful technologies, it does not necessarily mean that we should use them. Unfortunately, we are currently on course to learn similarly grave lessons from other devastating technologies such Genetically Modified Foods, Chemtrails and HAARP.

The whole world is dying. Just too slowly and naturally for my liking. Somebody should poison the food by genetically modifying it somehow. But even if that happened, nobody would be stupid enough to buy it—let alone eat it—would they?

GM [genetically modified] plants are virtually everywhere in the US food chain, but don't have to be labeled, and aren't. Industry lobbyists intend to keep it that way.

In the two years after No Logo came out, I went to dozens of teach-ins and conferences, some of them attended by thousands of people (tens of thousands in the case of the World Social Forum), that were exclusively devoted to popular education about the inner workings of global finance and trade. No topic was too arcane: the science of genetically modified foods, trade-related intellectual property rights, the fine print of bilateral trade deals, the patenting of seeds, the truth about certain carbon sinks. I sensed in these rooms a hunger for knowledge that I have never witnessed in any university class. It was as if people understood, all at once, that gathering this knowledge was crucial to the survival not just of democracy but of the planet. Yes, this was complicated, but we embraced that complexity because we were finally looking at systems, not just symbols.

Modern wheat, despite all the genetic alterations to modify hundreds, if not thousands, of its genetically determined characteristics, made its way to the worldwide human food supply with nary a question surrounding its suitability for human consumption.

Foreign Invaders: An Autoimmune Disease Journey through Monsanto’s World of Genetically Modified Food Dara Jones

Already there is a study that shows that when humans digest genetically modified foods, the artificially created genes transfer into and alter the character of the beneficial bacteria in the intestine

People are vaccinated with dangerous chemicals during their childhood, indoctrinated with immorality through television while growing up, taught to reject God by their teachers, fed with genetically modified food, and led to suspect others by their relatives and friends, and then you wonder why it's so difficult to find a normal person in this modern world, why nobody assumes responsibility for their words and behavior, and why everyone is so selfishly abusive. The biblical apocalypse has begun and the zombies are everywhere. It's just that we call them stupid and selfish instead. But they do act like there's no life inside of them anymore. There are no more normal human beings around. The survivors of this apocalypse are extremely scarce and must be treasured.

The human population is too large, and the earth too small, to sustain us in the ways our ancestors lived. Most of the land that is good for farming is already being farmed. Yet 80 million more humans are being added to the population each year. The challenge of the coming decades is to limit the destructive effects of agriculture even as we continue to coax ever more food from the earth.

Availability, to be sure, is not the only distorter of risk perception. Paul Slovic, a collaborator of Tversky and Kahneman, showed that people also overestimate the danger from threats that are novel (the devil they don’t know instead of the devil they do), out of their control (as if they can drive more safely than a pilot can fly), human-made (so they avoid genetically modified foods but swallow the many toxins that evolved naturally in plants), and inequitable (when they feel they assume a risk for another’s gain).

The real danger is that the good guys will blindly keep doing bad things that they don’t see as bad. It’s why people who would give the shirt off their back to help the poor and the hungry will then march against genetically modified food, even if such food products could save millions of children from blindness or starvation.

science and reason, which has found itself in recent decades under attack on many fronts: right-wing ideologues who do not understand science; religious-right conservatives who fear science; left-wing postmodernists who do not trust science when it doesn’t support progressive tenets about human nature; extreme environmentalists who want to return to a prescientific and preindustrial agrarian society; antivaxxers who wrongly imagine that vaccinations cause autism and other maladies; anti-GMO (genetically modified food) activists who worry about Frankenfoods; and educators of all stripes who cannot articulate why Science, Technology, Engineering, and Math (STEM) are so vital to a modern democratic nation.

genetically modified organism (GMO): (n.) member of the public who has regularly consumed the biotech industry’s food products.

Jeffrey's book, Seeds of Deception, is the world's bestseller on GMOs, and his film, Genetic Roulette, exposes serious health risks of the Genetically Modified (GM) foods Americans eat every day.

The real danger isn’t what the Atlantic articles or the New York Times editorials would have you believe: that good guys become bad guys. The real danger is that the good guys will blindly keep doing bad things that they don’t see as bad. It’s why people who would give the shirt off their back to help the poor and the hungry will then march against genetically modified food, even if such food products could save millions of children from blindness or starvation. It’s when people who want democracy in the Middle East find themselves building military bases instead of schools and hospitals.

The UN Food and Agriculture Organization (FAO) reports that current food production can sustain world food needs even for the 8 billion people who are projected to inhabit the planet in 2030. This will hold even with anticipated increases in meat consumption, and without adding genetically modified crops.

that I fear what may come from genetically modified organisms (GMOs) in our food supply. We literally have no idea what these GMOs may do to our interior environment and which genes may inadvertently be turned on or off. I’m a big believer in science studying natural processes, then trying to follow that as much as possible.

Today, genetically modified ingredients are found in at least 75 percent of all non-organic U.S. processed foods, including in many products labeled as “natural” or “all natural.” But are they good for us? Our government says GMOs are no biggie, yet the European Union, Australia, and Japan have restricted or banned them. Based on animal research, the American Academy of Environmental Medicine (AAEM), an international organization of physicians, has stated that there are serious health problems linked to eating genetically modified foods, such as infertility, immune system problems, accelerated aging, insulin problems, cholesterol regulation, gut problems, and organ damage.

Calgene's FlavrSavr tomato was the first genetically modified whole food. When Calgene brought it to the FDA in 1992, the tomato was subjected to $2 million-worth of testing by the FDA on top of the testing done by Calgene. In a public meeting the FDA scientists brought the results of their extensive and sophisticated chemical analyses to a panel of external advisers; the panel included representatives of public interest groups and industry, as well as scientists whose specialties ranged from nutrition to basic plant science. The concluding slide of the FDA's presentation had a simple message: Calgene's transgenic tomato … is a tomato. Mendel in the Kitchen: A Scientist's View of Genetically Modified Food

According to Indian crop ecologist Vandana Shiva, humans have eaten some 80,000 plant species in our history. After recent precipitous changes, three-quarters of all human food now comes from just eight species, with the field quickly narrowing down to genetically modified corn, soy, and canola. If woodpeckers and pandas enjoy celebrity status on the endangered-species list (dubious though such fame may be), food crops are the forgotten commoners. We're losing them as fast as we're losing rain forests. An enormous factor in this loss has been the new idea of plant varieties as patentable properties, rather than God's gifts to humanity or whatever the arrangement was previously felt to be, for all of prior history.

The next step in the process of making modern farming more efficient and profitable was genetic modification. In bioengineered plants, lectins are artificially inserted. Scientists selectively add foreign genes into a plant’s basic genome to command the plant to manufacture specific lectins that enhance the plant’s ability to resist insects and other pests. This is one form of genetically modified organisms (GMO).

In his history of biology, Ernst Mayr showed that many biologists originally rejected the theory of natural selection because of their belief that a species was a pure type defined by an essence. They could not wrap their minds around the concept that species are populations of variable individuals and that one can blend into another over evolutionary time.36 In this context, the fear of genetically modified foods no longer seems so strange: it is simply the standard human intuition that every living thing has an essence. Natural foods are thought to have the pure essence of the plant or animal and to carry with them the rejuvenating powers of the pastoral environment in which they grew. Genetically modified foods, or foods containing artificial additives, are thought of as being deliberately laced with a contaminant tainted by its origins in an acrid laboratory or factory. Arguments that invoke genetics, biochemistry, evolution, and risk analysis are likely to fall on deaf ears when pitted against this deep-rooted way of thinking.

the planned destruction of Iraq’s agriculture is not widely known. Modern Iraq is part of the ‘fertile crescent’ of Mesopotamia where man first domesticated wheat between 8,000 and 13,000 years ago, and home to several thousand varieties of local wheat. As soon as the US took over Iraq, it became clear its interests were not limited to oil. In 2004, Paul Bremer, the then military head of the Provisional Authority imposed as many as a hundred laws which made short work of Iraq’s sovereignty. The most crippling for the people and the economy of Iraq was Order 81 which deals, among other things, with plant varieties and patents. The goal was brutally clear-cut and sweeping — to wipe out Iraq’s traditional, sustainable agriculture and replace it with oil-chemical-genetically-modified-seed-based industrial agriculture. There was no public or parliamentary debate for the conquered people who never sought war. The conquerors made unilateral changes in Iraq’s 1970 patent law: henceforth, plant forms could be patented — which was never allowed before — while genetically-modified organisms were to be introduced. Farmers were strictly banned from saving their own seeds: this, in a country where, according to the Food and Agriculture Organisation, 97 per cent of Iraqi farmers planted only their own saved seeds. With a single stroke of the pen, Iraq’s agriculture was axed, while Order 81 facilitated the introduction and domination of imported, high-priced corporate seeds, mainly from the US — which neither reproduce, nor give yields without their prescribed chemical fertiliser and pesticide inputs. It meant that the majority of farmers who had never spent money on seed and inputs that came free from nature, would henceforth have to heavily invest in corporate inputs and equipment — or go into debt to obtain them, or accept lowered profits, or give up farming altogether.

It’s true, organic food is more expensive to grow, and we have to be willing to pay for it. Some people see that as a luxury. I always come back to the same question: Would we rather give our money to the farmer or the pharmacist, the grocer or the doctor? Do we want to spend a fortune in the future trying to fix the damage being done today? Once we compare the potential risk and reward, the extra cost of eating clean food may seem worth it. Eating is the single most important thing we can do to stay healthy. If good, clean food isn’t worth our money, what is? Organic blackberries cost double the normal kind? How does that compare to the price of chemotherapy? How does burning out your insides with toxic chemicals and destroying your immune system and puking out your guts and losing all your hair stack up against spending three dollars more on that organic produce? Your body responds to what you put inside it. It’s simple. How could anything else be possible? You’d accept that if we were talking about your car. Why not your body? Clean also means food that contains no genetically modified organisms—GMOs. This is the really scary stuff, and it’s in the news every day as the big corporations fight every effort to label engineered foods. The fact that the industry is against truth in labeling tells us all we need to know.

I hate spinach," the President of the United States blurted out. "Not the least bit sorry to see it happen." He spoke these candid words in a hush-hush, closed-door meeting with a "special advisor" from agribusiness giant, AgriNu. "Hate it." The President went on, "You know what else I hate? Peas. Despise peas... and there's so many of them." Edwin Edwards (why do parents do that?), otherwise known as Mr. Ed, leaned back with a sly smile. "What if I told you there was a way to get rid of spinach? And peas? And, at the same time, break open this damned European block to our special genetically modified seeds, allowing us to finally take control of the world market?" The President settled back in his seat, indicating for him to go on. Despite not liking vegetables, the President liked a man with a big appetite.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

With my simple engineering mind I was throughout optimistic and, therefore, carried the project through. I was naive enough to believe in its success.

As the author Michael Pollan taught us in his book The Omnivore’s Dilemma, our food and the way we eat has changed more in the last fifty years than in the last five thousand. All these changes mean that we’re eating in a way that’s significantly different from our ancestors. High-fructose corn syrup, corn-fed factory-farmed meat, preservatives, genetically modified wheat, and hormone-injected dairy are all examples of foods that have never been consumed in the quantities and combinations that we’re consuming them in now.

However, other than the miraculous modifications achieved in nature millennia ago, not a single acre of genetically modified wheat is grown for commercial purposes anywhere in the world.

Researchers developed ways to extract genes from one species and insert them into the genetic code of another—a technique that can, among other things, cause invading insects to kill themselves. The organisms produced in this fashion, which we eat, are called Genetically Modified Organisms or GMOs, sometimes Genetically Engineered Organisms (GEOs) or, for this chapter, Genetically Modified Food (GMF).

The real danger is that the good guys will blindly keep doing bad things that they don’t see as bad. It’s why people who would give the shirt off their back to help the poor and the hungry will then march against genetically modified food, even if such food products could save millions of children from blindness or starvation. It’s when people who want democracy in the Middle East find themselves building military bases instead of schools

The real danger is that the good guys will blindly keep doing bad things that they don’t see as bad. It’s why people who would give the shirt off their back to help the poor and the hungry will then march against genetically modified food, even if such food products could save millions of children from blindness or starvation

Modern wheat, despite all the genetic alterations to modify thousands of its genetically determined characteristics, made its way to the worldwide human food supply with nary a question surrounding its suitability for human consumption.

The 6 Big No’s: Gluten Pesticides Artificial Sweeteners Soy Genetically Modified Foods Added Sugars

All the food we eat—every grain of rice and kernel of corn—has been genetically modified. None of it was here before mankind learned to cultivate crops. The question isn’t whether our food has been modified, but how. —Michael Specter

Beginning in 1996, bacteria, virus and other genes have been artificially inserted to the DNA of soy, corn, cottonseed and canola plants. These unlabeled genetically modified (GM) foods carry a risk of triggering life-threatening allergic

These groups were a new kind of vehicle: a hive or colony of close genetic relatives, which functioned as a unit (e.g., in foraging and fighting) and reproduced as a unit. These are the motorboating sisters in my example, taking advantage of technological innovations and mechanical engineering that had never before existed. It was another transition. Another kind of group began to function as though it were a single organism, and the genes that got to ride around in colonies crushed the genes that couldn’t “get it together” and rode around in the bodies of more selfish and solitary insects. The colonial insects represent just 2 percent of all insect species, but in a short period of time they claimed the best feeding and breeding sites for themselves, pushed their competitors to marginal grounds, and changed most of the Earth’s terrestrial ecosystems (for example, by enabling the evolution of flowering plants, which need pollinators).43 Now they’re the majority, by weight, of all insects on Earth. What about human beings? Since ancient times, people have likened human societies to beehives. But is this just a loose analogy? If you map the queen of the hive onto the queen or king of a city-state, then yes, it’s loose. A hive or colony has no ruler, no boss. The queen is just the ovary. But if we simply ask whether humans went through the same evolutionary process as bees—a major transition from selfish individualism to groupish hives that prosper when they find a way to suppress free riding—then the analogy gets much tighter. Many animals are social: they live in groups, flocks, or herds. But only a few animals have crossed the threshold and become ultrasocial, which means that they live in very large groups that have some internal structure, enabling them to reap the benefits of the division of labor.44 Beehives and ant nests, with their separate castes of soldiers, scouts, and nursery attendants, are examples of ultrasociality, and so are human societies. One of the key features that has helped all the nonhuman ultra-socials to cross over appears to be the need to defend a shared nest. The biologists Bert Hölldobler and E. O. Wilson summarize the recent finding that ultrasociality (also called “eusociality”)45 is found among a few species of shrimp, aphids, thrips, and beetles, as well as among wasps, bees, ants, and termites: In all the known [species that] display the earliest stages of eusociality, their behavior protects a persistent, defensible resource from predators, parasites, or competitors. The resource is invariably a nest plus dependable food within foraging range of the nest inhabitants.46 Hölldobler and Wilson give supporting roles to two other factors: the need to feed offspring over an extended period (which gives an advantage to species that can recruit siblings or males to help out Mom) and intergroup conflict. All three of these factors applied to those first early wasps camped out together in defensible naturally occurring nests (such as holes in trees). From that point on, the most cooperative groups got to keep the best nesting sites, which they then modified in increasingly elaborate ways to make themselves even more productive and more protected. Their descendants include the honeybees we know today, whose hives have been described as “a factory inside a fortress.”47

Seth could see that it would not be long before Ukraine, which currently enforces a ban on GMO products, became a card-carrying pro-GMO member, just as the United States had become, without the people even being aware of it.

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.

That the marketability of added nutrients is at an all-time high is evidenced by the fact that artificial sweeteners now contain them. Packets of Splenda Essentials have B1, B5, and B6 “to help support a healthy metabolism.” In fact, vitamins and minerals are so thoroughly embraced that they’re the only synthetic ingredients with carte blanche approval for inclusion in certified organic products, even when those vitamins and minerals are produced with genetically modified (GM) bacteria or have been synthesized from noxious petrochemicals. GM technology and toxic chemicals are otherwise banned from organics. Vitamins

If India alone had rejected the high-yielding varieties of the Green Revolution, another 100 million acres of farmland—an area the size of California—would have had to be plowed to produce the same amount of grain. That unfarmed land now protects the last of the tigers.

The energetic vibration of this food is dense and its absorption detrimentally affects our energy systems. It is our choice as a community whether we accept these unnatural “foods” onto our kitchen table. It is most appropriate to communicate with our elected representatives and food stores that we demand all foods be labelled clearly. Then we may express our choices at the check-outs by purchasing foods that contain natural, non genetically modified, organically produced plants.

Here in the United States, we’re even kept in the dark as to whether the food we buy contains genetically modified substances, which would necessarily have been treated with herbicides.

Fruits: blueberries, strawberries, apples, melons, pears, peaches •  Miscellaneous: celery, peppers, tomatoes •  Root vegetables: potatoes, sweet potatoes, squash •  Leafy green vegetables: all lettuces, kale, cabbage, spinach, other greens •  Animal protein: beef, poultry, dairy, eggs (especially because these animals, when not organically fed and properly pastured, are fed a diet of antibiotics, growth hormones, and genetically modified foods that will exacerbate your existing hormonal imbalance)

At the workshop, Ingo Potrykus met Peter Beyer, an expert on beta carotene in daffodils. They put their heads together.

when, in desperation, after trying everything else, he squirted drops from an old bottle marked “Herring Sperm DNA” onto his culture medium,

Morgan had other experiments going on in the lab, including some “whose purpose no one ever figured out exactly, like the one in which a crab walked around with another crab glued to its back, a fragment of radium between the pair.

The modern American lifestyle is a main risk factor for leaky gut.   Analysis Leaky gut is far more prevalent in the United States than in Europe. A culture of convenience has found its way into much of the American diet. The US food industry produces packaged and processed foods that rarely spoil and produce that is engineered to be shipped over long distances but not to be nutritious. It uses insecticides that ease farming but put toxins into food. Its genetically modified crops allow companies to feed millions while generating herbicide-resistant weeds. The American diet is mainly composed of processed foods. About 70 percent of the food people in the United States eat is processed. [6]

She thinks of Stanley's colored pencil drawings of theoretical businesses: a cafe, a bookshop, and, always, a grocery store. When she was ten and he was fourteen, he was already working as a bag boy at Publix, reading what their father called "hippie books." He talked about stuff like citrus canker, the Big Sugar mafia, and genetically modified foods and organisms. He got his store manager to order organic butter after Stanley'd read (in the 'Berkeley Wellness' newsletter) about the high concentration of pesticides in dairy. Then, for weeks, the expensive stuff (twice as much as regular) sat in the case, untouched. So Stanley used his own savings to buy the remaining inventory and stashed in his mother's cold storage. He took some butter to his school principal and spoke passionately about the health benefits of organic dairy: they bought a case for the cafeteria. He ordered more butter directly from the dairy co-operative and sold some to the Cuban-French bakery in the Gables, then sold some more from a big cooler at the Coconut Grove farmer's market. He started making a profit and people came back to him, asking for milk and ice cream. The experience changed Stanley- he was sometimes a little weird and pompous and intense before, but somehow, he began to seem cool and worldly.

I mean, he could blow old Capitalist-Stevie here away." Felice doesn't respond. She pulls the backs of her ankles in close to her butt and rests her chin on the flat of one her knees. She thinks of Stanley's colored pencil drawings of theoretical businesses: a cafe, a bookshop, and, always, a grocery store. When she was ten and he was fourteen, he was already working as a bag boy at Publix, reading what their father called "hippie books." He talked about stuff like citrus canker, the Big Sugar mafia, and genetically modified foods and organisms. He got his store manager to order organic butter after Stanley'd read (in the 'Berkeley Wellness' newsletter) about the high concentration of pesticides in dairy. Then, for weeks, the expensive stuff (twice as much as regular) sat in the case, untouched. So Stanley used his own savings to buy the remaining inventory and stashed in his mother's cold storage. He took some butter to his school principal and spoke passionately about the health benefits of organic dairy: they bought a case for the cafeteria. He ordered more butter directly from the dairy co-operative and sold some to the Cuban-French bakery in the Gables, then sold some more from a big cooler at the Coconut Grove farmer's market. He started making a profit and people came back to him, asking for milk and ice cream. The experience changed Stanley- he was sometimes a little weird and pompous and intense before, but somehow, he began to seem cool and worldly. Their mother, however, said she couldn't afford to use his ingredients in her business. They'd fought about it. Stanley said that Avis had never really supported him. Avis asked if it wasn't hypocritical of Stanley to talk about healthy eating while he was pushing butter. And Stanley replied that he'd learned from the master, that her entire business was based on the cultivation of expensive heart attacks.

​More than GM Foods I am afraid of GMM People. Genetically and Mentally Mutated People. The Entire Ecosystem Mutates.

Why I buy organic whenever possible By definition, if a food is certified organic it is not genetically modified and was not sprayed by glyphosate. I don’t think this is the only reason to buy organic produce, however. I view it as an investment in my health, our family’s health, and the health of our planet. The chemicals being used in modern agriculture aren’t affecting only us; they’re affecting the health of our soil. If you don’t have healthy soil, you can’t have nutritious food. Human health starts in the dirt. We need to protect this precious commodity. When you spend your money, you are placing your vote in a way. You are empowering an industry. I, for one, choose to empower our organic farmers and regenerative agriculture. They are healers just as our doctors are. Only with them can we enrich our soil, increase biodiversity, and heal ecosystems large (our planet) and small (your gut). Let’s rally behind them and give them the support they deserve.

Today, many high-dose synthetic and isolated vitamins are derived from coal tar, petroleum and corn syrup from genetically modified corn.

I don’t see the problem with genetically modified food. I’ve just finished my lunch and that leg of Salmon was delicious!

Therefore, we must invest in research that allows us to grow more healthy food and transport it more effectively. And please make no mistake: that includes accepting genetically modified crops, those engineered to include a trait in the plant that doesn’t occur in its wild form, such as resistance to insects, tolerance to drought, greater vitamin A production, or more efficient use of sunlight to convert CO2 to sugar—as an absolutely necessary part of our food future. With more efficient plants, we could feed up to 200 million additional people, just from plants grown in the US Midwest. 33 These crops have gotten a bad rap for being “unnatural,” although many people who hold this view don’t recognize that most of the food we think of as “natural” has already been subject to significant genetic manipulation. The ears of corn you see at the grocery store look nothing like the wild plant from which modern corn came; over the course of nine thousand years, the spindly finger-length grass known as teosinte was cultivated to evolve larger cobs and more rows of plump, soft, sugary kernels, a process of modification that significantly altered the plant’s genome.34 The apples we’ve grown accustomed to eating have a bit more resemblance to their small, wild ancestors, but good luck finding one of those ancestors; they have been nearly wiped off the planet, and that’s no great loss to our diet, since the biggest genetic contributor to modern apples, Malus sylvestris, is so tart it’s darn near inedible.

Pushing multiple avenues of depopulation, including but not limited to biological warfare, genetically modified foods, vaccines that are now being heavily pushed currently on the agenda to be mandatory across the country in an attempt at medical martial law.

Genetically Modified Food produce proteins that the DNA does not recognise and so is unable to use these proteins in the reproduction of a new cell. The result is mutated cells.

And it is one thing to genetically modify grain corn for animal feeding and another to tinker with wheat, the staple of nutrition and one of the foundations of Western civilization. As a result, genetically modified wheat varieties have been developed and tested, but none is commercially produced in North America, Europe, Asia, or Australia. In the US, Canadian, and Australian cases there is an additional obvious concern: these countries are major grain exporters and would not be able to send their wheat to most of the world’s countries that do not accept any genetically modified food.

In the rush to market, experiments have been carried out on a large scale in the natural environment, when controlled laboratory testing would have been far more effective and informative. The British Government sanctioned large-scale planting of genetically modified plants in order to test whether their pollen spread only a few meters (as expected) and to make sure that the new gene would not be spontaneously incorporated into other species of plants (ditto). It turned out that the pollen spread for miles, and the new genes could transfer without difficulty to other plants. Effects like this could, for example, create pesticide-resistant strains of weeds. By the time the experiment had revealed that the conventional wisdom was wrong, there was no way to get the pollen, or its genes, back. Simple laboratory tests – such as painting pollen onto plants directly – could have established the same facts more cheaply, without releasing anything into the environment. It was a bit like fireproofing chemical by spraying it on a city and setting the place alight, with the added twist that the ‘fire’ might spread indefinitely if, contrary to expectations, it took hold.

The real danger is that the good guys will blindly keep doing bad things that they don’t see as bad. It’s why people who would give the shirt off their back to help the poor and the hungry will then march against genetically modified food, even if such food products could save millions of children from blindness or starvation. It’s when people who want democracy in the Middle East find themselves building military bases instead of schools and hospitals.

The Mad Man hates nature. He is convinced that everything went wrong with the creation and that the world needs to be redesigned and corrected. Water needs to be rechanneled, animals need to be trapped, food should be genetically modified, humans should be addicted, lives should be extended, souls should be disturbed, lands should be owned, and power should be abused. Anything that is remotely authentic should be destroyed and replaced with his own controlled creations.

Ascorbic acid is actually a synthetic form of vitamin C that is typically made from genetically modified corn, and it lacks the beneficial bioflavonoids present in whole-food forms of vitamin C. Also, keep in mind that approximately 80 percent of the world’s vitamin C supplements come from China, where the manufacturing and quality controls aren’t as stringent as in the United States. There is even some concern that the vitamin C we consume so much of in supplement form and that is often used as an additive in processed food is tainted with impurities such as heavy metals.

The first step to healing the gut lining is understanding the causal insults, then eliminating or minimizing these. Here is a list of the potential triggers: Sugar Allergy/sensitivity to gluten (or other grain allergens), dairy, or other foods Allergy/sensitivity to chemicals such as those found in processed foods (sodas, artificial sweeteners, preservatives, dyes, binders, and so on) Herbicides (such as glyphosate) Pesticides GMO foods (genetically modified organisms) Alcohol Antibiotics—orally or in animal-based foods sourced from CAFOs (concentrated animal feeding operations) Anti-inflammatories—such as aspirin or other NSAIDs (non-steroidal anti-inflammatory drugs like ibuprofen), or steroids Stress In addition

The power of the negative media around the food industry drives my mind to enact a Woody Allen-ish skit whenever faced with a restaurant menu. For instance, beef translates to “mad cow disease,” chicken morphs into “avian flu,” fish reconstitutes to “mercury poisoning,” and vegetarian option becomes “genetically modified crops.” I am unsure what to pick, and moreover who I can trust when my selection is made.

Although many people fear that genetically modified foods might be more dangerous than other foods, careful scientific studies show they have no reason for concern. The American Association for the Advancement of Science and the National Academy of Sciences have both issued statements supporting the use of GMOs. Even the European Union, which has never been particularly supportive of GMOs, cannot ignore the science. In 2010, the European Commission issued the following statement: “The main conclusion to be drawn from the efforts of more than 130 research projects, covering a period of more than 25 years of research involving more than 500 independent research groups, is that biotechnology, and in particular GMOs, are not per se more risky than conventional plant breeding technologies.

Continuing to do research on genetic modification, and occasionally using successfully modified organisms for specific purposes such as the production of expensive drugs, make good sense. Helping developing countries to produce more food is a worthy aim, but it is sometimes used as an excuse for an alternative agenda, or as a convenient way to demonise opponents. There is little doubt that the technology needs better regulation: I find it bizarre that standard food safety tests are not required, on the grounds that the plants have not been changed in any significant way, but that the innovations are so great that they deserve patent protection, contrary to the long-standing view that naturally occurring objects and substances cannot be patented. Either it’s new, and needs testing like anything else, or it’s not, and should not be patentable. It is also disturbing, in an age when commercial sponsors blazon their logos across athletes’ shirts and television screens, that the biotechnology industry has fought a lengthy political campaign to prevent any mention of their product being placed on food. The reason is clear enough: to avoid any danger of a consumer boycott. But consumers are effectively being force-fed products that they may not want, and whose presence is being concealed. Our current understanding of genetics and ecology is inadequate when it comes to the widespread use of genetically modified organisms in the natural environment or agriculture. Why take the risk of distributing the material, when the likely gains for most of us – as opposed to short-term profits for biotechnology companies – are tiny or non-existent?

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).

At present, the FDA does not require genetically modified foods to be labeled; however, it has developed a guiding document for companies that wish to declare genetically enhanced ingredients in their food. A number of alternative proposals are being considered concerning the labeling of foods obtained through biotechnology.Δ