Dangers of Genetically Modified Foods



GMOs work portends that artificially engineering crops with resistance to certain chemicals and exposures that would otherwise harm or kill them can improve yields and protect the environment. And this built-in resistance has allowed farmers to indiscriminately spray chemicals like Roundup on their crops without worrying about killing them. However, unlike safety evaluations for drugs, there are no human clinical trials done on GM foods by the FDA. The safety assessments on Genetically Modified (GM) foods done by them are too superficial to even identify most of the potential dangers from GMOs and for the vested interests of a few, FDA decided to allow GMOs into food without labelling them.

Since then, scientists have repeatedly warned that GM foods can create unpredictable, hard-to-detect side effects, including allergies, toxins, new diseases, and nutritional problems. The American Academy of Environmental Medicine (AAEM) reported “Several animal studies indicate serious health risks associated with GM food,” including infertility, immune problems, accelerated aging, faulty insulin regulation, and changes in major organs and the gastrointestinal system.
A few findings include:
  • Thousands of sheep, buffalo, and goats in India died after grazing on Bt cotton plants
  • Rodents fed GM corn and soy showed immune system responses and signs of toxicity
  • Cooked GM soy contains as much as 7-times the amount of a known soy allergen
  • Soy allergies skyrocketed by 50% in the UK, soon after GM soy was introduced
  • The stomach lining of rats fed GM potatoes showed excessive cell growth, a condition that may lead to cancer.
  • Studies show organ lesions, altered liver and pancreas cells, changed enzyme levels, etc.
  • Testicle cells of mice and rats on a GM soy change significantly
  • Mice eating GM corn for the long term had fewer, and smaller, babies
  • More than half the babies of mother rats fed GM soy died within three weeks, and were smaller
  • By the third generation, most GM soy-fed hamsters lost the ability to have babies
The only published human feeding experiment (2004 study published in the journal Nature Biotechnology) revealed that the genetic material inserted into GM soy transfers into bacteria living inside our intestines and continues to function. This means that long after we stop eating GM foods, we may still have their GM proteins produced continuously inside us.
  • Our small intestine, which is responsible for about 70% of our immune system, behaves like a selective sieve: it lets only nutrients and well-digested fats, proteins, and starches enter the bloodstream and keeps out large molecules, microbes, and toxins.
  • Leaky gut syndrome happens when the intestinal lining becomes inflamed, and the microvilli on the lining become damaged; this prevents the microvilli from absorbing nutrients and producing necessary enzymes and secretions for healthy digestion and absorption.
  • In between cells are desmosomes, which keep the cells together, forming a strong structure preventing large molecules from passing through. When an area becomes inflamed, the structure is weakened, allowing larger molecules to escape. This makes the immune system produce antibodies and cytokines to fight off molecules because they are perceived as antigens.
Seralini Study & a journal by International Journal of Biological Sciences  provides solid evidence showing rats fed a lifetime of GMOs sprayed with the toxic Roundup (glyphosate) herbicide developed serious tumors that took over their entire bodies. Even weeds and pests targeted by GMO technologies have mutated and developed resistance to crop chemicals and Bt toxin. GMOs are also responsible for killing off bees, bats, butterflies, and other pollinators, whose bodies are unable to handle the onslaught of altered DNA and chemicals that are characteristic of GMO technologies.

Studies have shown that presence of Roundup, Bt bacteria, and other GMO byproducts in our water and soil which actually degrade and deplete soils of vital minerals and beneficial bacteria, both of which protect crops from pests, viruses, and other threatening elements.