Gmo Labeling Quotes

the label, emblazoned with OREGON TILTH CERTIFIED ORGANIC, GMO FREE, CRUELTY FREE,

In the United States, the government has abrogated its responsibilities to safeguard the food supply of its citizens. The biotech companies do the safety testing of their own products, then pass the positive (big surprise) results to the appropriate government agency (the Food and Drug Administration, in particular), which then approves it for sale and distribution. On top of that, a number of key officials in these agencies over the years have been former executives or employees of the biotech firms.  In short, GMO products in the United States do not receive a critical safety evaluation from an unbiased party before they appear on store shelves. This is compounded by the aforementioned labeling laws that prevent food manufacturers from telling consumers that a product contains GMOs.

It’s not my position or the scientific position that all GMOs are automatically safe. That would be just as irrational as blanket hostility. Rather, it is simply clear that the label “GMO” is arbitrary and you can’t treat all cultivars labeled as GMO as a group. They should be evaluated individually for their safety and environmental effects. Not all plants made from traditional breeding are safe, and not all GMOs are harmful.

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).

Due to the large corporations (that stand to make billions of dollars from these products) having co-opted the FDA into not requiring food labeling or package warnings on GMO foods and health products,