Genetically Modified Foods
What are Genetically Modified (GM)
Foods?
Although "biotechnology" and "genetic
modification" commonly are used interchangeably, GM is a special set of technologies that alter the genetic makeup of such
living organisms as animals, plants, or bacteria. Biotechnology, a more general term, refers to using living organisms or
their components, such as enzymes, to make products that include wine, cheese, beer, and yogurt.
Combining genes from different organisms
is known as recombinant DNA technology, and the resulting organism is said to be "genetically modified," "genetically engineered,"
or "transgenic." GM products (current or in the pipeline) include medicines and vaccines, foods and food ingredients, feeds,
and fibers.
I have analyzed many different diets,
digestive problems, and health issues, and I have seen a pattern in many of my training clients. I put the "food additives"
list together very carefully, and I feel that this information is vitally important to everyone. Genetically modified foods
have become a part of our everyday life, and they're a part of every food product that we consume. An example of a common
food that has been altered in such a way that is harmful is corn products. Many corn products are even registered as insecticides.
Here is a link to more information on corn products from PBS. (Bacillus Thuringeiensis Corns "BT Corns")
All of the food we eat these days, unless
100% organic, is genetically manufactured. These additives are very harmful and don't go through any FDA testing/approval.
This is due to heavy lobbing from food companies, and was passed into law by George Bush Senior's Vice-President.
Former Vice President Dan Quayle, in
May 1992, announced a new FDA policy called "regulatory relief." This leaves food producers to themselves to decide whether
they need to consult FDA before marketing GE foods. It also no longer requires food manufacturers to scientifically establish the
safety of new substances that are added to food before selling them to the public. The FDA requires proof of safety only "in
cases where safety questions exist sufficient to warrant formal pre-market review." Since 1992, the FDA has required allergy
testing only when new foods contain genes from milk, eggs, wheat, fish, shellfish, legumes or nuts--foods that account for
about 90% of food allergies in the United States. Companies are required to do nothing more than verbally assure the
FDA that their novel foods are "substantially equivalent" to conventional foods. Of the 44 crops approved by the FDA by early
1999, 44 were claimed to be "substantially equivalent" by the industry. The refusal of the FDA to regulate GM foods has continued
under the Clinton Administration. ("Genetically Engineered Foods: Who's Minding the Store," Environmental Defense Fund pamphlet;
"Long-Term Effect of Genetically Modified Crops Serves Up Food for Thought," by Declan Butler and Tony Reichhardt, Nature,
4/22/99)
Food products are being injected with
viruses and bacteria. This is the only way that the new genetic material can be forced into a cell's nucleus and be allowed
to replicate. There is very little testing and research being done on how this will impact the environment or our personal
health. (See BBC news article.) We can't quite say how these chemicals will interact with
our bodies or how these chemicals will interact with each other. We are being afflicted with many new illnesses, allergies,
diseases and syndromes that are likely attributed to these modified foods.
Here are just a few examples of
how these products are interacting with us. Our society is being inundated with information about soy and how it's a
healthy alternative. However, the soy we eat is not organic or fermented. It is the fermentation process that makes soy
easier to digest. Soy causes a lot of flatulence and intestinal boating. It is this bloating that can cause problems, especially
in people with IBS syndromes (i.e. Chrone's disease). Someone with Chrone's already has intestinal swelling and left unchecked,
it can lead to the intestine bursting.
Soy is listed in many ways on nutrition
labels, and our current food labeling system is undergoing many changes. Many consumers are very educated (like yourself),
and they refuse to buy certain products with certain additives. Unfortunately, the names of the additives are being
changed on the labels. If it was purely organic, it would have the USDA Label on it, and it would simply say "Soy". Soy is
highly refined and processed to make it more palatable, and soy has really become soybean oil (and usually is hydrogenated).
Also, just recently, the state laws making
mandatory food labeling was repealed. Without this law, food manufacturers are no longer required to label the ingredients
in their foods. (Here is a link with more information from the San Francisco Chronicle http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2006/03/09/MNGFMHL5921.DTL).
Many of the other
items listed are sneaky ways genetically modified chemicals make it on the label without being listed as genetically modified.
A lot of these chemicals have their amino acid chains spliced. This is to bring out the freshness in the product/chemical,
but it has pulled apart things like Glutamate. Which is normally fine and digestible in the full amino acid chain, but it
is harmful on its own. It becomes MSG, and MSG has been linked to all sorts of problems. (Here is a link for more information on MSG.)
There are so many things to say about
this topic and many different angles to approach it. The best thing is to use our free download as a place to start your own
research. You will need to make up your own mind and decide for yourself what you are willing to do. We will however, make
ourselves available to answer further questions you may have.
modified food additives list (free download .pdf)
