GMO’s Explained and Made Simple

August 22, 2015 by  
Filed under GMO, GMO Food

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A little Q & A from Jeffery (ANTI GMO) Smith.

Can you explain the relationship between pesticides, herbicides, fertilizers, and GMOs?

 

 

Monsanto was the patent holder for Roundup, the world’s most popular herbicide, which utilizes glyphosate as the active ingredient. The Roundup patent was set to expire in 2000. So as a way to give themselves a de facto extension, they genetically engineered crops not to die when sprayed with this weed killer. The farmers who bought their Roundup Ready seeds were forced to buy Roundup. The crops from the seeds that had not been engineered would die upon application, but Roundup Ready crops can absorb the glyphosate. After being soaked in Roundup, they are later sold as food to you and me. The other trait are corn and cotton plants engineered to make their own pesticide. When insects feed on these crops, the poison breaks open holes in their stomachs and they die. The crops are like pesticide and herbicide delivery systems. This happens indirectly too, as livestock eat Roundup Ready crops as their primary diet in America.

 

 

What dangers are posed to humans by ingesting glyphosate?

 

 

The level of Roundup that is responsible for problems can be minuscule—measured in parts per trillion. Yet the EPA allows residue levels of Roundup that can be one million times this amount in our food and water. A series of peer-reviewed papers discussing the biochemistry of glyphosate linked it to most of the diseases associated with the Western diet, including cancer, heart disease, obesity, diabetes, autism, Alzheimer’s, Parkinson’s, multiple sclerosis, anorexia nervosa, gluten sensitivity, kidney failure, ADHD, depression, anemia, anxiety, and others. Many problems stem from the gastrointestinal system because glyphosate kills beneficial bacteria in our gut and can promote the overgrowth of negative gut bacteria. It can also block our internal production of key amino acids, which in turn allow the production of serotonin, melatonin, and dopamine, which are very important for health and human behavior. Roundup in our systems also can block or inhibit the ability of the body to detox hundreds of other toxins in the liver. It is an endocrine disrupter that promotes cancer growth and tumor growth. All according to peer-reviewed, published studies.

 

 

If I snack on corn chips at my local restaurant—and if the chips are not organic, then there is a very high likelihood they are produced with GMO corn. What’s the effect on me?

 

 

Do you really want to know? The corn will likely be engineered to contain two traits: on one hand, the Roundup Ready corn will contain glyphosate. On the other, it will also contain genes that produce Bt toxin. If lab rats are an indicator, French studies showed damaged liver, kidneys, and pituitary glands, and also multiple massive tumors from the Roundup. Three years ago scientists discovered that Bt  toxin can poke holes in human cells; poking holes in cells is how it kills insects. The toxin also has a long history of demonstrating allergenic properties. The Bt toxin may cause leaky gut—holes in the walls of the intestines— which may be why it was found in the bloodstream of 93% of the pregnant women tested in Canada, and in 80% of their unborn fetuses. Bt  toxin has been shown to be toxic to red blood cells in mice and may be causing serious blood problems in humans. Because it is in the unborn fetus, and the fetus does not have a well-developed blood-brain barrier, it may be poking holes in cells in the brain as well. One of the scariest studies associated with GMOs confirmed that part of the gene inserted into genetically engineered crops transferred into the DNA of bacteria living inside our intestines. They never confirmed whether that gene continued to function, but if it did— in the case of the corn chips, for example—it might convert our intestinal flora into living pesticide factories, producing Bt  toxin 24/7. This might explain why 93% of pregnant women tested had Bt toxin in their blood. Because the Bt  toxin should wash out fairly quickly, this might explain why there was such a high percentage—because it was being produced in their own intestines. I don’t have to tell your readers about the importance of gut bacteria. Our digestive system is part of our immune system and has a huge influence on behavior and cognitive ability. Like a proverbial Trojan horse, your seemingly harmless and tasty corn chips are likely killing beneficial gut bacteria and possibly allowing GM genes to colonize your intestines.

 

You travel a lot; what differences do you see between American and European consumer awareness of GMOs?

 

 

Europeans were shocked to discover that most Americans had no clue about GMOs. Just five years ago or so, 60% of Americans claimed they had never eaten a GMO in their life. Only 25% of Americans even knew that GMOs were in the food supply, let alone throughout the food supply. Simply put, Europeans are more informed, whereas Americans have been kept in the dark. Consistent studies show that the more people learn about GMOs, the less they trust them, especially in the area of long-term health consequences.

 

 

What is your advice to readers who might want to accelerate their GMO consciousness to the next level?

 

We have lots of information on our website, ResponsibleTechnology.org, including links to my movie, Genetic Roulette: The Gamble of Our Lives. It consistently motivates people to become non-GMO eaters. In terms of behavior modification, I think it’s helpful for the whole family to transition together. We’ve heard repeatedly about families that watch the movie and have gotten to what I call the “cupboard stage,” where they throw out GMO products so they can replace them with nonGMO alternatives. It’s also good for people to take notes in a journal about the symptoms and levels of energy before and after they attempt a non-GMO diet. People tend to lose weight and have more energy, get colds less. This might provide the extra motivation to continue with a GMO-free diet. There’s a whole connection between gluten sensitivity and GMOs that we won’t have time to address here, but there are alarmingly strong correlations with the rise of gluten sensitivity and the introduction of GMOs. At GlutenAndGMOs.com, we discuss the leaky gut, gut bacteria imbalances, damaged intestines, and other links between Bt  toxin, Roundup, and gluten problems. Eating non-GMO is easier when you avoid processed foods and cook for yourself, but it’s more challenging at restaurants. It’s good advice to put pressure on the restaurants you patronize to provide non-GMO foods. Tell your friends to do the same. Be an activist educator. Ask whether the corn chips or the tofu or the canola oil is organic. Emphasize that it’s very important to you and that it would be a strong selling point for the restaurant. This will help ignite a restaurant revolution.