Genetically Modified Organisms (GMOs) are plants and animals that have had their genes engineered by inserting DNA from bacteria, viruses, or other plants and animals. They are experimental combinations of genes, and these engineered organisms, which are manipulated by humans, do not occur in nature.
Almost all commercial GMOs are created to withstand herbicides or to produce an insecticide to decrease the amount of farm maintenance required to grow food. However, growing evidence connects GMOs with health issues and environmental damage. When we change the DNA of food we have been eating for thousands of years, we are likely to change how our bodies react to and process that food.
We have a right to know what we are putting in and on our bodies. However, there is no requirement that GMO-containing foods and products be labeled as such, and though consumers have called for this information, agricultural and biotech lobbies have successfully kept it from the public. You may be eating GMOs and not even know it.
However, we do know that some crops are more likely to contain GMOs. The lists below provide some insight into what we’re really eating. The following information comes from http://seedsofdeception.com and was accessed January 8, 2014.
Currently Commercialized GM Crops in the US:
(Number in parentheses represents the estimated percentage that is genetically modified.)
Hawaiian papaya (more than 50%)
Alfalfa, zucchini, and yellow squash (small amount)
Food items that may contain GMOs:
Hamburgers and hot dogs
Baking powder (sometimes contains corn starch)
Powdered/Confectioner’s sugar (often contains corn starch)
Vanilla extract (sometimes contains corn syrup)
Non-Food Items That May Contain GM Ingredients:
For more information on GMOs visit http://seedsofdeception.com/. For more information on eating for optimal health, order a copy of The Wahls Protocol. To learn more about Dr. Wahls, sign up for her email list below.
The GMO were created in Belgium. GMO is related to cancer as it was using the same ”plant-cancer” concept. The insertion of “wanted” DNA into cells was done by replicating ”cancer infection” and cancer spreading mechanisms in plants. To resume, when you eat GMO you eat ”cancer related food”. You should call it ”CRO” and not ”GMO”.
Ignoring the fact that “plant-cancer” is not a medical or scientific term, and therefore has no real meaning or functional use in meaningful conversations, your concept of “cancer” appears to be skewed and misguided. Even if there is a similar mechanism between how cancer cells function, and the biotechnology used to develop GMOs, they are in no way related. There is a limited number of molecular biological mechanisms used to modify and/or preserve DNA and RNA, so obviously there will be overlap: we can only use the mechanisms that are already available in the plant or animal we are studying.
More importantly, your implication that eating “cancer” is somehow harmful is both naive and misguided. Even if GMO’s were somehow cancerous, which they are not, there would be no harm in eating such cancerous plant material: our bodies would see it as just plant material. Cancer is only a concern to the organism which it afflicts. Eating cancerous plants or meats would be of no more harm to humans than would be the blood of a leukemia patient to a hungry mosquito.
wen, who has 29 years’ experience as a histopathologist, is currently leading a pilot project in Grampian to screen people for colon cancer. In 1999, along with Dr Arpad Pusztai, a former researcher at Aberdeen’s Rowett Institute, he published a study suggesting that GM potatoes harm rats.
In his submission to the health committee, Ewen expressed ‘great concern’ about the use of the cauliflower mosaic virus as a ‘promoter’ in GM foods. The virus is used like a tiny engine to drive implanted genes to express themselves.
But Ewen pointed out that the virus is infectious, and could act as a ‘growth factor’ in the stomach or colon, encouraging the growth of polyps. The faster and bigger polyps grow, the more likely they are to be malignant, he added.
There are also risks in feeding GM products like maize to cattle, he cautioned.
‘It is possible cows’ milk will contain GM derivatives that can be directly ingested by humans as milk or cheese. Even a lightly cooked, thick fillet steak could contain active GM material.’
Feedlot animals may be fed GMO foods such as corn.