The future of mankind threatened by GMO dangers
Amidst the hot debate about the dangers of GMOs, one thing is certain: There’s a lot more we do not know about the long-term effects of genetically modified foods than we do know.
That’s a fact.
Even the manufacturers can’t deny it because all the government-accepted data pronouncing them “safe” has come from their in-house researchers.
“With genetically modified foods deliberately hidden in our food supply, we face the likelihood of eating them for many years to come, maybe generations to come, and growing similar cancers.”
Prof. Keith Scott-Mumby
It’s ludicrous that they’ve literally flooded our food supply with chemically-altered foods without in-depth, long-term studies that determine how they’ll affect human beings on the cellular level a decade or century from now.
The independent research conducted is terrifying. Corporations and the government (yes, the United States government) go out of their way to discredit and shut down the buzz about research gathered by scientists around the globe. However, one good thing about our too-connected modern world is that information is rather difficult to truly stop.
One thing that always fascinates me is that pro-GMO factions argue that we’ve been “modifying” foods for generations. That’s only partially correct.
Yes, farmers modified crops by blending two types of grains or seeds to increase yield or make it sturdier or tastier. They didn’t do it in a lab and they didn’t splice together things that do not belong in food. Much like crop-rotation, it was a method to protect their crops and the bottom line. It was natural – much like cross-pollination from one field to another – and there were no chemicals involved in the process.
What GMO manufacturers do is not the same thing at all.
These foods don’t just make you fat. They inflame your tissues, shorten your life, and drastically increase your personal cancer risk.
A study published in Food and Chemical Toxicology shows that the dangers of GMOs are almost certainly contributing to the obesity epidemic. GM-foods cause inflammation and I have been at pains to repeatedly remind you that inflammation leads to obesity problems.
The test animals also showed increases in circulating glucose and triglycerides plus significant damage to major organs. Effects were mostly associated with the kidney and liver, the dietary detoxifying organs, but other effects were also noticed in the heart, adrenal glands, spleen, and hematopoietic (blood making) system. 
In another shocking study, pigs fed a diet of genetically engineered soy and corn showed a 267 percent increase in severe stomach inflammation compared to those fed non-GM diets. In males, the difference was even more pronounced at a 400 percent increase.
That GM foods are inflammatory in character is now beyond question.
The study was carried out during a 23-week period by eight researchers across Australia and the USA. It was published in the Journal of Organic Systems. 
The results were quickly attacked by the food industry and that should come as no surprise. It’s their standard operating procedure now. They sic their shill scientists (the same ones who went on record that GMOs were safe) on it to try and find details to criticize. From their standpoint, there must never be any acknowledgment of possible GMO dangers. They ignore the gathering tide of evidence or lie about it (and they do both very well).
These same denial/discredit tactics were used against another powerful and disturbing report published in 2012 in Food and Chemical Toxicology and written by Gilles-Eric Séralini.
The world was shocked by hideous photographs of rats fed on grains engineered to be tolerant of Monsanto’s infamous Roundup pesticide. The lab animals had grotesque tumors that had grown in just a matter of a few months. The implications for humans are appalling. 
Séralini’s study was cynically and systematically attacked. Séralini’s own website counters every single twisted and dishonest objection. 
With genetically modified foods deliberately hidden in our food supply, we face the likelihood of eating them for many years to come, maybe generations to come, and growing similar cancers.
The roadblocks by these corporations (and our own government who has been manipulated in the worst sense of the word) mean that it will take decades for change to be made. By then, millions will have had long-term exposure to these foods. Those results won’t be reversible.
You’re already consuming GM foods!
A new USDA-funded survey shows you're not alone. Researchers from the Food Policy Institute at Rutgers' Cook College found that only 52 percent of Americans realized that genetically modified foods have already entered the food supply chain and being sold in grocery stores. 
The USA is the largest producer of genetically modified crops. More than a dozen other countries around the world have latched on to the technology, including Argentina, Canada, China, Australia, India, and Mexico. However, the Europeans are in an enviable position. Their governments are fighting hard to stem the GM tide.
You may be shocked to learn that as much as 70% of processed foods in the United States contain genetically modified ingredients. That’s right…if you eat a lot of processed foods, you are definitely consuming the dangers of GMOs.
The FDA holds to the line that these foods are safe. The recommendation that GM food is labeled so consumers could make an informed choice was rejected with their old standby (that I talked about at the start of this): “Genetically modified is an inappropriate term, in that all crop varieties have been modified by plant breeders.”  In an article published by Time, the author lists the most common genetically modified foods:
Time writers David Johnson and Siobhan O'Connor wrote, “To produce crops commercially, biotech companies apply for “deregulated status” – the green light from the USDA to plant and distribute without restriction.” 
Think about how many foods contain soy and corn alone. Soy is a common filler and high fructose corn syrup seems to be in everything from baby foods to snacks to prepared meals.
Then there are secondary foods that contain GM ingredients further down the line.
Meat is indirectly contaminated through GM feed. Several studies have pointed out that this feed affects the milk cows produce. According to the study, GM corn DNA was present in 25% of milk samples. In other words, even if you steer clear of GM foods yourself, your animal products may be passing their synthetic diet along to you. 
Avoiding GMO dangers is near impossible
In the United States, the food supply line is already irretrievably contaminated.
Even supposed GMO-free crops would have (by now) become contaminated by cross-pollination with DNA from adjacent GM fields. Short of blowing every insect out of the atmosphere, this cross-contamination process will continue relentlessly.
Try to buy only quality organic, raw, grass-fed, or naturally pastured foods to minimize your personal exposure.
Be active. Be loud.
We must turn the tide for future generations of humanity.
- de Vendômois JS, Roullier F, Cellier D, Séralini GE. A Comparison of the Effects of Three GM Corn Varieties on Mammalian Health. Int J Biol Sci 2009; 5(7):706-726. doi:10.7150/ijbs.5.706.
- Judy A. Carman, Howard R. Vlieger, Larry J. Ver Steeg, Verlyn E. Sneller, Garth W. Robinson, Catherine A. Clinch-Jones, Julie I. Haynes, John W. Edwards (2013). A long-term toxicology study on pigs fed a combined genetically modified (GM) soy and GM maize diet. Journal of Organic Systems 8 (1): 38-54. Open access full text: http://www.organic-systems.org/journal/81/8106.pdf
- Gilles-Eric Séralini et al., Long term toxicity of a Roundup herbicide and a Roundup-tolerant genetically modified maize; Food and Chemical Toxicology 50 (2012) 4221–4231.
- GMO Séralini: Ten Things You Need to Know about the Séralini Study
- WebMD: What You Need to Know About GMOs
- Transgenic Crops: Labeling Transgenic Foods
- Time: These Charts Show Every Genetically Modified Food People Already Eat in the U.S.
- Agodi A, Barchitta M, Grillo A, Sciacca S. Detection of genetically modified DNA sequences in milk from the Italian market. Int J Hyg Env Health. 2006;209:81–8. doi:10.1016/j.ijheh.2005.08.005