GMO Foods & Our Health

The genetic engineering process creates massive collateral damage, causing mutations in hundreds or thousands of locations throughout the plant’s DNA.[5] Natural genes can be deleted or permanently turned on or off, and hundreds may change their behavior.[6] Even the inserted gene can be damaged or rearranged,[7] and may create proteins that can trigger allergies or promote disease.

Major commodity crops raised from GMO seed include: corn (92%*), soybeans (94%*), and cotton (94%*). Almost 98% of Canadian grown canola is genetically engineered for herbicide resistance. U.S. sugar beet production is estimated to be over 95% genetically modified for herbicide resistance. GMO sweet corn, papaya, zucchini, and yellow summer squash are also for sale in grocery stores, but in lesser amounts. Genetically modified alfalfa is grown for use as hay and forage for animals.


1. Food allergy – According to the Organic Consumers Association, “The list of GM food products intersect with the eight most common food allergens: eggs, milk, fish, peanuts, shellfish, soy, tree nuts, and wheat.” OCA states that protein in foods is what triggers allergic reactions and “most of the foreign proteins being gene-spliced into foods have never been eaten by humans before or tested for their safety.”

2. Toxicity – A review of 19 studies (including industry’s own studies submitted to regulators in support of applications to commercialise GM crops) on mammals fed with commercialised GM soy and maize that are already in our food and feed chain found consistent toxic effects on the liver and kidneys.

3. Infertility – According to the American Academy of Environmental Medicine, “There is more than a casual association between GM foods and adverse health effects.” In a study on GM corn and fertility there was a “significant decrease in offspring over time and significantly lower litter weight in mice fed GM corn.”

4. Gluten Disorders – In a 2013 report released by the Institute for Responsible Technology, internist Emily Linder MD states, “Based on my clinical experience, when I remove genetically modified foods as part of the treatment for gluten sensitivity, recovery is faster and more complete. I believe that GMOs in our diet contribute to the rise in gluten sensitivity in the U.S. population.”

Autoimmune problems are on the rise. We’ve been exposed to GMOs for 21 +/- years now and I believe we are seeing the effects now.

We all need to ALSO consider the feed being fed to cattle bred for consumption.
Buy organic. Eat organic.
You need to read labels on processed foods– they might seem safe but may have corn syrup added to sweeten the product or wheat added.

I understand organic is more expensive, but it is the only option we have to preserve our health and the health of our families.


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