GMO corn contamination of organic corn may end by 2015

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farmer planting(NaturalHealth365) Genetically modified organisms (GMOs) are among the dirty little secrets of the conventional food industry. Most people have no idea that they are eating GMO corn and other transgenic food daily, and possibly suffering the health consequences like, allergies, digestive disease, reproductive issues and an increased risk of cancer.

Thanks to companies like Monsanto, DuPont and Syngenta, nearly 90% of all corn is genetically-manipulated and designed to produce its own toxic herbicide. Since 1996, we have seen a 100 fold increase in the acreage used for GM crops and, in 2012, there were 138 reported incidents of non-GM crops becoming contaminated with GM crops. However, by 2015, some farmers are planning to finish developing a strain of non-GMO corn that is resistant to contamination by GMOs.

Understanding the health risks associated with genetically modified foods

To become genetically modified, a plant is subjected to a transfer of genes from another species, which could be a bacterium, insect, animal, or virus. This is an important point because, in nature, this would NEVER happen because it’s completely unnatural.  In reality, without a single long-term study, every person eating GM food is being exposed to a mad, scientific experiment – with no proof of its safety.

The purpose may be to improve crop yield, but that has proven to be merely false propaganda, created by the very companies that stand to profit from its usage. In fact, at best, GMO crops simply allow farmers to use more pesticides – without the fear of their crops dying in the process. So, as you can see, the biotech industry loves GM technology because it allow them to sell more chemicals – at the expense of human health.

Much of the expansion of genetically engineered crops have been to the United States food supply, for the past two decades, despite the fact that countries in Europe have banned them as food ingredients. The U.S. federal government doesn’t even require GMO labeling of contaminated foods, while other countries have banned GM food due to its potential risks including:

  • Soy allergies skyrocketed by 50% in the UK, soon after GM soy was introduced.
  • GMOs may make you allergic to non-GM food.
  • GMOs can cause liver problems, infertility and infant mortality.
  • Bt poisoned crops linked to sterility, disease, and premature death.

Could “Organic Ready” corn help save the worldwide organic corn supply?

Because of the potential for cross-pollination from GM corn and his fear that organic corn could disappear eventually, farmer Franz Kutka has been working to develop “Organic Ready” corn that is resistant to such contamination. He has been using pollen blocking traits from strains of popcorn and another grain, teosinte. And, the good news, he is nearing the end of this five-year organic corn project sponsored by the Organic Farming Research Foundation.

Kutka, a plant breeder, says, “We need corn that organic farmers can grow without fear of GMO contamination.” That’s because organic farms run the risk of GMO contamination when the wind blows pollen from other farms onto organic crops.

In the meantime, all kinds of food in the U.S. are being genetically engineered – without our consent – including the majority of soy, cotton, which is used for oil, canola, sugar beets and corn.  Even many crops of zucchini and yellow squash are genetically modified. In addition, all kinds of processed foods derived from these crops are filled with genetically engineered ingredients.  It’s no wonder we are seeing a rise in food allergies and ‘unrecognizable’ diseases.

Because of lackluster labeling, you cannot always know whether you are eating GMO food unless you grow it yourself; purchase ‘USDA certified organic’ foods; or look for the ‘Non-GMO Project Verified’ seal. Because of established rules within the USDA’s National Organic Program, organic foods are not allowed to contain GM ingredients.  That means that organically-raised cattle cannot eat GM feed; organic farmers cannot plant GM seeds; and organic food producers cannot use GM ingredients in their products. 

Unfortunately, we live in challenging times and must be very careful  with our purchasing decisions.  Hopefully, as people become more aware of this critical health issue, we will see a day when organically-produced food dominates the food supply and these harmful chemicals will be eliminated from our society.

References:
http://www.responsibletechnology.org/gmo-education
http://www.non-gmoreport.com/articles/september-2014/plant-breeder-save-organic-corn-from-GMO-contamination.php
http://blogs.usda.gov/2013/05/17/organic-101-can-gmos-be-used-in-organic-products

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  • Bugg

    This is the BEST news anyone could ever receive!!! Praise God for Franz Kutka who had the gift to accomplish and develop this. I am thrilled beyond comprehension!

  • Rod Constatino

    GMO corn means the use of Glyphoste, which is known to draw out the nutrients and GMO plants are covered with it. These exact deficiencies are the ones know to lead to illness including cancers. People who have cancer are low in maganese and other plant nutrients.

  • Peter Specter

    The Nutrition Statistics For GMO Corn.

    Organic corn as 14 ppm of manganese, GMO corn has 2 ppm

    Organcic corn has 6130 of calcium, GMO corn has 14 ppm.

    Organic corn has 437 times more calcium.

    Organic corn has 113 ppm of magnesium, GMO corn has 2 ppm.

    Why would anyone want to eat a nutrient deficient food. These foods cause a profound loss of major nutrients that are the hallmarks of health. Organic foods support a healthy inflammatory response, while GMO foods cause an inflammatory response.

    GMO foods cause a weakening of normal immune functions because it reduces the amount and activity of many needed vitamins and minerals.