What’s up with G-M-Os?
(Genetically Modified Organisms, if ya didn’t know.)
Let’s focus on one thing today—corn.
Did you know that 85% (some studies show up to 99%) of non-organic corn grown today in the U.S. is genetically modified? It’s a Monsanto product called “Bt Corn,” and its genes have been modified so an insecticide, called Bacillus thuringiensis, is produced by the plant.
That’s right, it produces its own pesticide, that when eaten by certain insects, breaks open their stomachs.
Bt-toxin, from soil bacteria, has been used as a natural pesticide for years. The difference?
The GM version is built inside the plant—the toxin doesn’t wash off, you can’t avoid eating it, and it’s thousands of times more concentrated than the spray. It even failed the World Health Organization’s allergen screening tests.
This means, no matter how hard you scrub, you’re consuming high levels of this toxin. A recent study tested pregnant and non-pregnant Canadian females. It was accepted for publication in the journal Reproductive Toxicology, peer-reviewed, and proves the toxin isn’t breaking down in our gut like Monsanto claims, it’s showing up in the blood of those who eat it.
“Doctors at Sherbrooke University Hospital in Quebec found the corn’s Bt-toxin in the blood of pregnant women and their babies, as well as in non-pregnant women. (Specifically, the toxin was identified in 93% of 30 pregnant women, 80% of umbilical blood in their babies, and 67% of 39 non-pregnant women.)” Source: mercola.com
Oh, and if you eat meat, remember that almost all cows and livestock in the U.S. are fed GMO corn (except my dairy cows, of course, who eat only local, non-GMO grass hay along with certified organic alfalfa pellets—sadly even alfalfa can be GMO now). More on how this affects these animals, and subsequently, you. Did I mention that GMOs are NEVER allowed in organic food production? ‘Nuff said?
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