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What are GMOs?

GMOs, or “genetically modified organisms,” are plants or animals that have been genetically engineered with DNA from bacteria, viruses or other plants and animals. These experimental combinations of genes from different species cannot occur in nature or in traditional crossbreeding.

Virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit.

Meanwhile, a growing body of evidence connects GMOs with health problems, environmental damage and violation of farmers’ and consumers’ rights.

Why were GMOs created and do they work?

Genetic engineering has been touted as a major solution to the global hunger problems that are expected to worsen as the world’s population grows. But a new analysis of this industry’s nearly 20-year record in the United States shows that, despite proponents’ claims, genetic engineering has actually done very little to increase the yields of food and feed crops. Given such a track record, it appears unlikely that this technology will play a leading role in helping the world feed itself in the foreseeable future. 

Are GMOs safe?

Most developed nations do not consider GMOs to be safe. In more than 60 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale. Increasingly, Americans are taking matters into their own hands and choosing to opt out of the GMO experiment.

Are GMOs labeled?

Unfortunately, even though polls consistently show that a significant majority of Americans want to know if the food they’re purchasing contains GMOs, the powerful biotech lobby has succeeded in keeping this information from the public. In the absence of mandatory labeling, the Non-GMO Project was created to give consumers the informed choice they deserve.

My personal connection:

I have just recently concluded my studies in Culinary Management in Toronto, Canada. I was fortunate enough to attend a school that not only teaches me to cook, but the theory behind it all. My first introduction to the impending food crisis was through a study of the novel “The Omnivore's Dilemma: A Natural History of Four Meals” by Michael Pollan. With a little bit more research in my spare time, our impending food crisis quickly became my obsession. I am now pursuing studies in nutrition and remaining focused on how to bring about a change here in North America. From the time I started culinary school the term ‘celiac’ went from, the occasional guest in a restaurant, to complete menu reformation. At every exposition and show that I attended I was swamped with questions about gluten, sulfites, preservatives and so many additives or proteins. Its amazing how much stuff is actually in “corn” that isn’t just that. I soon discovered the link between factory scale agriculture and all of these food allergies and intolerances. Curious about each issue, I began to dig. Turns out, it all leads back to pesticides, herbicides, insecticides and the use of GMOs. Pesticides, Herbicides and Insecticides are all designed to create the most sterile growing environment for our crops, however these chemicals are so toxic that it would kill the crop itself. Therefore, scientists genetically modify a crop to make it resistant to such chemicals. This process inhibits natural plant growth and therefore lowers the nutritional value and destroys essential amino acids within the crop. Furthermore, the crops are sprayed and then watered, meaning they are able to drink up all of these chemicals and continue to grow. Did you know that the corn you eat off the cob, or from a can is between 70% and 78% water? What happens if that water is now contaminated? So we have now developed two major issues, we are missing essential amino acids/nutritional value and consuming the chemical that prevents the plant for developing them, meaning your body can no longer take them in either. That is how humans are facing many issues in the GI tract recently, celiac being just one. Sulfite allergies are pretty uncommon now, but I predict it will be as commonly used as the term celiac in just a few short years. GMOs also have been linked to toxic breast milk, diabetes, cancer and a huge array of other medical issues. So why have Canada and America done nothing about it? Speak up!

Watch this:

https://www.youtube.com/watch?v=a7rXIujvXGc

For more information please visit:

http://www.nongmoproject.org/learn-more/​

http://www.hc-sc.gc.ca/fn-an/pubs/securit/2012-allergen_sulphites-sulfites/index-eng.php​

http://organicconnectmag.com/gmos-and-pesticides-what-concerns-scientists/​

http://www.ucsusa.org/assets/documents/food_and_agriculture/failure-to-yield-brochure.pdf​

http://www.ucsusa.org/assets/documents/food_and_agriculture/failure-to-yield.pdf