GMOs and Irradiation
Most people know very little about genetically modified organisms (GMOs) and the process of irradiating foods. We have little or no knowledge about how they can affect our bodies. Having done some research on both subjects, it’s time to share some truths about GMOs and/or irradiation, including the lack of information on either subject, the near media blackouts of what is more truth than fiction, it would be wise to eat the real thing, not just fruits and vegetables that look like the real thing.
What is Genetic Engineering?
Genetic engineering of our food supply takes place when a gene from another source is inserted into another plant to create a ...view middle of the document...
Unfortunately for GMO engineers, scientists at Cornell University noted that pollen from Bt corn might blow onto milkweed plants, and kill insects needed for pollination and to balance the environment; and it’s been documented that Bt corn may be speeding up the advancement of “superbugs” which, like some human viruses or bacteria for which there are no cures, are resistant to common insecticides (Decuypere, 2014). According to former pro-GMO scientist Thierry Vrain, Bt corn and soy plants which have infiltrated the environment are not registered as plants but as insecticides (2013). However, those insecticidal plants are not regulated nor has there been any testing of their proteins for safety by the governmental agencies responsible for such testing in the United States and Canada (Vrain, 2013).
Why Mess with the Real Thing?
While the gurus of genetic engineering say their work is ensuring that starving people all over the world will have food to eat, the real issue is poverty not a lack of food.
Imagine a world where the only food is genetically engineered and actually costs more than non-GMO food. The benefits don’t accrue to the “starving people,” it winds up in the bank accounts of the biotech giants; and those folks aren’t interested in your wellness level (IRT, 2006-2014). In fact, a 2009 report from the Union of Concerned Scientists revealed that developing countries that used non-GMO agricultural technologies saw a 79 percent yield increase or more compared to yields from GMOs (IRT, 2006-2014). Further, there is no reason genetically engineered foods should be considered safe to eat because we don’t know the long-term consequences of their consumption.
The Institute for Responsible Technology (IRT) is a global giant that teaches consumers, the general public, and policy makers about GMO foods and crops, and investigates the impact GMO foods can have on health, the environment, agriculture and more (Walia, 2014). The Institute noted that doctors have been advised by The American Academy of Environmental Medicine (AAEM) to prescribe diets free of all GMOs for their patients because of documented damage to organs, disorders of the immune and gastrointestinal systems, rapid aging, and even infertility (2006-2014).
The IRT also revealed that human studies noted that genetically engineered foods might be leaving genetically engineered materials in our bodies that could cause long-term problems (2006-2014). It’s been found that genes added to genetically engineered soy can “transfer into the DNA of bacteria living inside us, and that the toxic insecticide produced by GM corn was found in the blood of pregnant women and their unborn fetuses” (IRT, 2006-2014). Key crops include corn, soybeans, and cotton (cotton byproducts are in our foods).
It is important to note that from 1996 through 2008, an additional 383 million pounds of herbicide were sprayed on genetically modified organisms, which has produced super...