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It’s All In The DNA

Just to make sure we are getting across our point (over and over) we believe the number one objection to GMO and Non-Organic crop production is the proliferation of the use and application of herbicides and the transformation of certain crops into insecticides.

As with Dwarf Wheat, creating GMOs to withstand the application of chemicals is the type of genetic manipulation creates crops that our bodies were never designed to eat.   How so?  Humans were designed and evolved in the natural world around us.  We evolved to work in harmony with the foods available to us in nature.  Our relationship to the world around us developed over millions of years.

This isn’t just about preference and flavor, it actually goes to our ability to digest the foods that we are consuming and then what happens after digestion.

You can find many articles in the United States claiming that GMO plant DNA is digested just that same as non-GMO plant DNA and that, therefore, there is no risk to consuming genetically engineered foods.  However, research in the UK, Norway and in China goes deeper into the molecular activity of digestion.  In other words, food digests in our intestinal tracts but then what happens? 

BtCorn in particular is of concern.  Apparently the toxin of the Bt survives digestion and then interacts as a toxin in our bodies.[1]  This toxin has been linked in studies for over ten years to cancers, Alzheimer’s and diabetes.

Although the specific molecular effect of GMO consumption cannot always been identified, controlled studies are showing that test animals fed exclusively GMO feed show increased weight gain, increased appetite, decrease immune function, an inability to properly digest proteins and different intestinal microstructure from the control group animal.[2]

A New Zealand study shows that GMO DNA survives digestion and ends up circulating in the body interacting with DNA throughout the body and altering the gene expression in the animal.[3]

This all just the tip of the iceburg of scientific research that is being conducted to test the effects of the consumption of GMO food on the human body.  Because the FDA does not require food producers to prove that GMO consumption is safe, all of this research has been conducted after the introduction of these products into the food system.

In addition, the research has to be independently funded and conducted at research institutions that do not have a conflict of interest with the AgroChemical or food processing industry.  Not an easy task.





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