by Kia Sanford MS
It is unnerving that three of the top five crops grown in the US are now mostly genetically modified. The number one crop, corn, is now 86% GM. Although only 12% of the yields are considered to be consumed directly by humans, over 80% is consumed by livestock and we consume them or their products. The number two crop, soy, is now 93% GM and 79% of all the edible oil consumed by Americans is soy oil. In addition, the following crops are also GM: cottonseed (93%), canola (90%), sugar beets (95%), as well as nearly all Hawaiian papaya, some zucchini and crookneck squash.(1,2)
Traits of GM crops
There are basically two main ways that GMOs are designed: 1) to create a plant that is herbicide tolerant (63% of GMOs); and 2) to create a plant that generates its own pesticides internally (16% of GMOs). About 21% of crops are designed to do both.
Claims by the companies responsible for this technology, and the creation of the pesticides and herbicides that are used on these crops, assert that GMOs are perfectly safe for human consumption based on the use of some of these pesticides topically on crops over the past decades. As an example, Bt toxin (Bacillus thuringiensis) has been used as a spray on non-GM crops without research into long term effects on human health. Yet, the industry claims that by creating a plant that produces its own Bt toxin, it is essentially the same thing. However, the problem is one of both toxin concentration which is much higher in GM crops, and the alteration of other parts of the organism in ways that have not been studied for long term effects.
Because one of the main purposes of GM crops is to enable them to withstand the application of a specific herbicide (#RoundUp), testing was initially done with the active ingredient (#glyphosate) against human cells. Glyphosate interrupts a specific energy production pathway (#Shikamatein plants thereby killing them. The findings indicated that no harm was caused to human cells and so the company (Monsanto, and now Bayer) was granted permission to sell this herbicide to the public. It is now the most widely used herbicide on the planet by both the general populace and by industrial agricultural corporations. The big problem is that the Shikamate pathway of energy production is used by the bacteria that inhabit the human microbiome so ingesting foods and food products soaked in glyphosate residues is akin to taking low dose antibiotics every time you eat. This is likely one of the key causes of the dramatic uptick in GI issues since the introduction of GM foods to our food supply.
Places you might not think to look for GMO ingredients:
The application of genetic engineering is possible in the following ingredients of food supplements. However, it is not possible to make general statements whether or not biotechnology was used in a specific product and to what extent.
Vitamins and provitamins: vitamin C, vitamin E, beta-carotene, vitamin B2 (riboflavin), vitamin B12, biotin
Amino acids: cysteine, lysine, tryptophan, methionine, threonine, phenylalanine, glutaminic acid
Secondary plant metabolites: Plant sterols (phytosterines)
Enzymes (like amylase, lipase, lactase as digestive agents)
Emulsifiers: soya lecithin, soybean polyose (E426)
Filling agents: cellulose, ethylcellulose (E 462), dextrin
Acidity regulators: citric acid
“Seeds of Deception” by Jeffery Smith
GM Watch website https://gmwatch.org/en/
Non-GMO Project website https://www.nongmoproject.org/gmo-facts/what-is-gmo/