There has been a lot
of talk about GMO (genetically modified organism) crops and foods over the past several years. On one hand, those who are fiercely opposed to growing and consuming these foods say GMOs endanger human health and the environment. Biotech companies, on the other hand, continue to make the argument for GMOs because they increase crop yields and thus produce more food to feed the growing population.
These types of crops are heavily regulated throughout the world, yet the United States continues to increase GMO production. At the state level, there are big debates over labeling laws. Consumer organizations are fighting for foods to be labeled to increase awareness of GMO ingredients
in food. Large biotech companies are fighting this tooth and nail.
How can we navigate all of this complex information? What choices should we make? Below I address the issue predominantly from my primary perspective, health,
and offer more resources to consult in order to make an informed decision.
What are GMO foods?
GMOs are created in a laboratory by taking genes from one species or organism and inserting them into another to obtain or enhance certain characteristics.
Historically, hybridization or breeding has been done within a plant or animal family (plum with apricot, or pig with pig).
When something is genetically engineered or modified, an animal gene may be spliced with a plant gene,
something that would never occur in nature. As a part of the genetic engineering process, a plant virus is combined with the gene to act as a promoter, something like turning on a switch. It activates the gene and keeps it “on” constantly to increase the effect of this added gene.
Finally, in testing for viability of the GMOs, antibiotic-resistant marker genes are used to saturate the GMOs with antibiotics to see which survive. Survival indicates that the organism has taken on the new DNA.
What traits have been added to GMO crops?
Currently, the primary traits that have been added to GMO crops are herbicide tolerance and the ability of the plant to produce its own pesticide. What this translates to is more toxicity. The plant won’t die when the farmer sprays more herbicide on it, and the plant itself is toxic to insects and anything that eats it.
How can GMOs affect health?
Toxicity As previously mentioned, there are higher herbicide residues
(primarily Glyphosate, a.k.a. Round
Up) on GMO food crops. This leads to increased toxicity in the human body, which can manifest in many ways, including liver damage, reproductive problems, birth defects and cancer.
Increased allergies In the UK, a
1999 study showed a 50% increase in soy allergies one year after genetically modified soy was introduced by U.S. imports. That is a scary statistic! The theory is that new genes produce an unrecognizable protein that causes a potential allergy. Furthermore, tests show that some people react to genetically modified soy and not to wild, natural soy. Allergies can also be triggered by the increased toxicity of the GMO foods.
Potential antibiotic
resistance A recent study in New Zealand showed a correlation between glyphosate and antibiotic resistance. Despite the fact that the concentrations of glyphosate studied were above the currently approved residue
levels on food, this link warns of potential danger.
Which foods to be concerned about
The primary genetically modified crops in the U.S. include soy, cotton, canola, sugar beets, corn, Hawaiian papaya, zucchini, and yellow squash. Despite the fact that this list is relatively short, you must think about all the products derived from these crops, such as soy protein, soy lecithin cornstarch, corn syrup,
canola oil, and so much more. Don’t forget about meat, eggs, and dairy products from animals fed with genetically modified feed. Now we have quite a long list!
If you wish to avoid GMO foods, avoid all processed foods
unless specifically labeled “Non-GMO” or “Organic.” You can also consult the following shopping guides:
A big part of the
concern regarding GMO foods is that we are venturing into the unknown. Nobody knows what potential problems could occur from tinkering with our food supply in this way. More research must be done before dumping more and more genetically modified foods into our grocery stores. It's noteworthy that at the end of April the restaurant chain Chipotle
made a
big splash with its announcement that they would no longer use GMO ingredients, citing the need for more research and to give them a marketing edge.
Our health is of utmost importance, and we should make it our first priority. The environmental impact of biotech farming will also affect our health
eventually…not to mention the health of the planet.
Online resources for research and information about GMO foods:
I am excited to announce that Red Clover
Clinic has a new Nutrition Response Testing associate. Linda Rolontz is a Licensed Acupuncturist who is trained at the Professional Level of Nutrition Response Testing.
Linda is currently accepting 10 case studies at no charge. This means that each client whom she accepts as a case study will receive 12 Nutrition Response Testing sessions and only be required to pay for the supplements that she prescribes. This is a wonderful opportunity for 10 people! If you or someone you know is interested in this one-time special offer, please contact Linda at (612) 619-3115 or rolontlg@yahoo.com.
Linda will be giving a presentation on Stress and Fatigue and how Nutrition Response Testing can help This will be a great time to meet Linda and learn more about Nutrition Response Testing.
When:
Wednesday, July 29 at 7 pm.
Where:
Roseville Professional Center (same building as Red Clover Clinic)
2233 N Hamline Ave
Roseville, MN 55113
You will find us in the conference room in the basement, next to the pool.
Did you know?
Red Clover Clinic will be gaining another
treatment room in the near future. The plan is to have a few associates, like Linda, and a few renters, who provide a variety of services. More detailed information to come…
For those of you who like to book online, booking two different back-to-back appointments just got easier. Check it out, and and let us know if you have any
questions.
I have completed the Professional Level in Nutrition Response Testing training. I am continuing the advanced training program, which requires me to be in Florida a
few days each month, through October. I will likely finish the remainder of the program sometime next year.
For the past few months, my calendar has been booked three to four weeks out due
to my training and travel schedule. Please bear with me and plan ahead for your special scheduling needs. I will be working some Mondays to help alleviate the backlog.
