A genetically modified organism (GMO) is created in the lab using
scientific methods to splice characteristics or traits of one plant on
to the DNA of another plant in order to obtain a desired result (such as
resistance to pests to produce higher yield crops). While on the
outside this may appear to be a potentially beneficial process for
humans, the negatives associated with genetic engineering (GE) and
genetic modification (GM) are quite substantial.
Risks:
The
Organic Consumer's Association (OCA) has a summary of the major hazards
of promoting genetically engineered crops and foods, and here are the
highlights:
Toxins and poisons, causing disabilities, short and long-term health problems, and even death in some cases.
Increased cancer risk because of genetically engineered hormones given to feed animals.
Skyrocketing food allergies as a result of foreign proteins being spliced into the gene structures of our foods.
Reduced food quality and nutritional values.
Increased
exposure to pesticide residues because of the agrochemicals being used
on GE crops (contrary to GE propaganda which argues that these crops
don't need as many chemical treatments).
Genetic pollution as bees,
birds, and insects pollute non-GMO crops with GM genetic matter,
resulting in the potential loss of wild species of plants and insects.
Reduction in the populations of beneficial insects and soil fertility.
Contributions
to the creation of superbugs and superweeds as well as new viruses and
pathogens as these pests become immune to the herbicides and pesticides
genetically built into GE crops.
Dismantling of small farm systems that support farming families.
Examples of genetically modified foods
There
are only a few GM vegetables and fruits that are allowed to be
distributed and/or grown in the US, yet because these are highly
versatile foods, they can be found in a vast number of processed and
prepared foods - everything from soda to potato chips to veggie burgers
to pasta.
These are the genetically engineered crops allowed in the US food supply:
Corn (including canola and corn oils, high fructose corn syrup, etc)
Cotton (including cottonseed oil)
Flax
Papaya
Potatoes
Radicchio
Rapeseed
Rice
Soybeans
Squash/zucchini
Sugarbeets
Tomatoes
How to Avoid GMO food
Read
the PLU labels. If the five digit PLU number starts with "8," the food
is either genetically modified or genetically engineered (not all GM
foods can be identified because PLU labeling is optional). If the five
digit PLU number starts with "9," it's organic. Also, by watching for
the absence of either the 8 or 9, which means the produce is neither
organically grown or genetically modified, you can recognize
traditionally grown produce.
Buy foods labeled "100% certified
organic." Laws in both the U.S. and Canada do not allow food labels that
say "100% certified organic" to contain any genetically engineered
food, including animals that have been fed genetically modified feed. Be
aware, however, that if the food is simply labeled "organic" it can
still contain genetically modified ingredients up to 30%.
Look
for the labels "non-GM" or "GMO-free." These can be hard to find, but if
you are able to support manufacturers that produce foods that are not
genetically engineered you encourage other manufacturers to follow their
lead.
Buy whole, fresh foods rather than processed ones. Foods
that you cook and prepare yourself are almost always healthier than
anything you can buy ready-made.
Full Documentary Approximately 1 1/2 hour
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