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What Does Genetically Modified/“GMO” Foods Mean? By Patty Sassone


GMOs (Genetically Modified Organisms)


are living organisms such as plants or animals that have undergone a process of genetic engineering or GE, wherein scientists alter their genes with DNA from different species of living organisms,


bacteria, or viruses to get desired traits such as resistance to disease or tolerance of pesticides, that do not naturally occur in nature. All commercial GMOs are engineered to withstand direct appli-


cations 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. There is a growing body of evidence that connects GMOs with


health problems, environmental damage and violation of farmers’ and consumers’ rights. The Health Risks of GeneticallyModified Food Through the process of genetic engineering, scientists take genes


from bacteria, viruses or other sources and force them into the DNA of a plant. There are 5 steps. First they isolate the gene that they want to insert and then change it so that it works in plants. They prepare plant cells to be inserted. Insertion is often done using a gene gun, where they coat tiny particles of gold or tungsten with genes and then shoot them into a plate of cells.Alternatively, they can use bacteria to infect plants with the foreign gene. Once the gene gets into the DNA of the plant cell, the cell is cloned (using tissue culture) into a full plant. All but one of these steps contain scientific uncertainties and risks for health and the environment. Are GMOs Safe? The answer is NO! Most developed nations do not consider


GMOs to be safe. More than 60 countries includingAustralia, Japan and all the countries in Europe have significant restrictions or outright bans on the production and sale of GMO foods. They not only harm humans and animals but they harm the environment as well. What is Genetically Engineered in the US? Right now soy, corn, cotton, canola, and sugar from sugar beets


are the main sources. Soy and Corn derivatives are in most processed foods. If it comes in a box from the supermarket, it is probably genet- ically engineered. The first four are used in vegetable oil. The US sugar beet growers introduced GM sugar at the end of 2009. Unless an ingredient says pure cane sugar, it is a mixture of cane and sugar beet. GM alfalfa is used as hay for animals. Most Hawaiian papaya is genetically engineered, and so is a


small amount of zucchini and crookneck squash. Animal feeds derived from genetically modified plants present serious animal and food safety concerns as well. Genetically Engineered foods alter the DNAof the plants which


turns on genes that can overproduce its proteins in high volume which could be an allergen, toxin, carcinogen or anti-nutrient!When scien- tists tested this process of inserting a single gene into a human cell, they found that up to 5% of the genes changed their level of expres- sion.


So what does this mean? GMO foods are also altering the DNA


in the animals and humans that consume these foods as well by turn- ing on gene expressions that cause disease and illness in our bodies and in the bodies of the animals that we consume. Crops That Have a Risk of Being GMO Agricultural products are segmented into two groups: (1) those


that are high-risk of being GMO because they are currently in com- mercial production, and (2) those that have a monitored risk because suspected or known incidents of contamination have occurred and/or the crops have genetically modified relatives in commercial produc- tionwithwhich cross-pollination (and consequently contamination) is possible. For more information on the Non-GMO Project’s testing and verification of risk ingredients and processed foods, please see the Non-GMO Project Standard. High-Risk Crops (in commercial production; ingredients derived


from these must be tested every time prior to use in Non-GMO Project Verified products (as of December 2011): • Alfalfa (first planting 2011) • Canola (approx. 90% of U.S. crop) • Corn (approx. 88% of U.S. crop in 2011) • Cotton (approx. 90% of U.S. crop in 2011)


• Papaya (most of Hawaiian crop; approximately 988 acres) • Soy (approx. 94% of U.S. crop in 2011) • Sugar Beets (approx. 95% of U.S. crop in 2010) • Zucchini and Yellow Summer Squash (approx. 25,000 acres) Listed in Appendix B of the Non-GMO Project Standard are a


number of high-risk inputs, including those derived from GMO microorganisms, the above crops or animals fed these crops or their derivatives. Monitored Crops (those for which suspected or known incidents


of contamination have occurred, and those crops which have geneti- cally modified relatives in commercial production with which cross- pollination is possible; we test regularly to assess risk, and move to “High-Risk” category for ongoing testing if we see contamination): • Beta vulgaris (e.g., chard, table beets) • Brassica napa (e.g., rutabaga, Siberian kale) • Brassica rapa (e.g., bok choy,mizuna, Chinese cabbage, turnip,


rapini, tatsoi) • Cucurbita (acorn squash, delicata squash, patty pan) • Flax • Rice •Wheat Common Ingredients Derived from GMO Risk Crops Amino Acids, Aspartame, Ascorbic Acid, Sodium Ascorbate,


Vitamin C, Citric Acid, Sodium Citrate, Ethanol, Flavorings (“natur- al” and “artificial”), High-Fructose Corn Syrup, Hydrolyzed Vegetable Protein, Lactic Acid, Maltodextrins, Molasses, Monosodium Glutamate, Sucrose, Textured Vegetable Protein (TVP), Xanthan Gum, Vitamins, Yeast Products. You may also be wondering about… • Tomatoes: In 1994, genetically modified Flavr Savr tomatoes


became the first commercially produced GMOs. They were brought out of production just a few years later, in 1997, due to problems with flavor and ability to hold up in shipping. There are no genetically engineered tomatoes in commercial production, and tomatoes are considered “low-risk” by the Non-GMO Project Standard. • Potatoes: Genetically modified NewLeaf potatoes were intro-


duced by Monsanto in 1996. Due to consumer rejection by several fast-food chains and chip makers, the product was never successful and was discontinued in the spring of 2001. There are no genetically engineered potatoes in commercial production, and potatoes are con- sidered “low-risk” by the Non-GMO Project Standard. • Salmon:Acompany calledAquaBounty is currently petitioning


the FDA to approve its genetically engineered variety of salmon, which has met with fierce consumer resistance. • Pigs: A genetically engineered variety of pig, called Enviropig


was developed by scientists at theUniversity ofGuelph,with research starting in 1995 and government approval sought beginning in 2009. In 2012 the University announced an end to the Enviropig program, and the pigs themselves were euthanized in June 2012. How DoWe Avoid GMO’s In order to avoid eating GMOs, you must: • Buy organic, which is not allowed to use GM inputs • Buy products that are labeled Non-GMO • Buy products listed on a Non-GMO Shopping Guide •Or read labels and avoid the at risk ingredients, such as soy pro-


tein isolate, lecithin, high fructose corn syrup, dextrose, maltodextrin, and all corn derivatives, canola and cottonseed oil, etc. At www.NonGMOShoppingGuide.com you will find more


information on how to avoid GM foods. There is a huge campaign to have food manufacturers label their


foods containing GMO ingredients. Also by choosing Organic Foods overGMOfoods, youwill be forcing these dangerous foods out of the market. . .based on supply and demand. Resources: www.nongmoproject.org • www.responsibletechnology.org Books: “ Genetic Roulette: The Documented Health Risks of


Genetically Engineered Foods” and “Seeds of Deceptions” by Jeffrey Smith


Provided by: Holistic Harmony LLC


Patty Sassone `~ 973-454-9780 Holistic Health Practitioner www.holisticharmonynj@gmail.com


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