Dairy products from cows treated with Monsanto’s genetically engineered bovine growth hormone (rBGH or rBST) may sharply increase cancer risk and other diseases, especially in children. Already banned in most industrialized nations, it was approved in the US on the backs of fired whistleblowers…
The video features numerous scientists and investigators describing the health dangers of GM foods and, according to bestselling author John Robbins, pierces the myth that our government is protecting our food supply and charges parents and schools with the job of protecting children. Mad Cowboy author Howard Lyman says, “It will change the way you look at food forever”.
|The video features numerous scientists and investigators describing the health dangers of GM foods and, according to bestselling author John Robbins, pierces the myth that our government is protecting our food supply and charges parents and schools with the job of protecting children. Mad Cowboy author Howard Lyman says, “It will change the way you look at food forever”.|
How do GMOs affect us, the food we eat, and the environment? Jeffrey Smith, founder of the Institute for Responsible Technology provides a solid general overview in this interview on the Pinky Show.
Why eating genetically modified food is gambling with your health in every bite. This lecture, presented by Jeffrey Smith September 2007, outlines the evidence of health risks linked to genetically engineered foods and the reasons why the current generation of GM foods are inherently dangerous.
Rhetoric from Washington since the early 1990s proclaims that genetically modified (GM) foods are no different from their natural counterparts that have existed for centuries. But this is a political, not a scientific assertion. Numerous scientists at the FDA consistently described these newly introduced gene-spliced foods as cause for concern. In addition to their potential to produce hard-to-detect allergies and nutritional problems, the scientists said that "The possibility of unexpected, accidental changes in genetically engineered plants" might produce "unexpected high concentrations of plant toxicants." GM crops, they said, might have "Increased levels of known naturally occurring toxins, . . . appearance of new, not previously identified" toxins, and an increased tendency to gather "toxic substances from the environment" such as "pesticides or heavy metals." They recommended testing every GM food "before it enters the marketplace." But the FDA was under orders from the first Bush White House to promote the biotechnology industry, and the political appointee in charge of agency policy was Monsanto’s former attorney—later their vice president. The FDA policy ignored the scientists’ warnings and allowed GM food crops onto the market without any required safety studies.
Genetically Engineered Corn
The biotech industry is fond of saying that they offer genetically modified (GM) crops that resist pests. This might conjure up the image of insects staying away from GM crop fields. But "resisting pests" is just a euphemism for contains its own built-in pesticide. When bugs take a bite of the GM plant, the toxin splits open their stomach and kills them.
Genetically Engineered Soybeans
The huge jump in childhood food allergies in the US is in the news often, but most reports fail to consider a link to a recent radical change in America’s diet. 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 reactions, and evidence collected over the past decade now suggests that they are contributing to higher allergy rates.
Note: TJ Higgins, a plant molecular biologist, is Deputy Chief of Commonwealth Scientific and Industrial Research Organization (CSIRO) Plant Industry, Canberra, Australia. He is the developer of GM peas.
The November/December 2005 newsletter article Genetically Modified Peas Caused Dangerous Immune Response in Mice, discusses in detail the research done on GM peas.
December 21, 2005
In October, 1989, 44-year old Kathy Lorio arrived in the medical office of Dr. Phil Hertzman in Los Alamos, New Mexico. Lorio, who had been healthy and active, was suddenly struck with severe pain and a host of debilitating symptoms. Blood tests revealed that her eosinophil count had skyrocketed. The normal concentration of this white blood cell is about 10 per CC. Allergies or asthma can make it rise to 500. Lorio’s was over 10,000.
"With genetic engineering, transferring genes from one species’ DNA to another is just like taking a page out of one book and putting it between the pages of another book." This popular analogy is used often by advocates of genetically modified (GM) food. The words on the page are made up of the four letters, or molecules, of the genetic code, which line up in "base pairs" along the DNA. The inserted page represents a gene, whose code produces one or more proteins. The book is made up of chapters, which represent chromosomes—large sections of DNA.