(NaturalNews) Food that contains genetically engineered organisms can transfer genetic material into the DNA of bacteria in the intestinal tract leading to a myriad of health consequences. Responsible scientists have been warning about the potential dangers of releasing genetically modified organisms into the food supply for years. Unfortunately these warnings have fallen on deaf ears and GMO production has continued to increase. New research is surfacing validating the grave warnings of these scientists. Studies showing infertility, insulin resistance, abnormal cell proliferation, and a host of serious health implications of consuming genetically modified organisms are growing in number.
The American Academy of Environmental Medicine warned against the use and consumption of GMO's stating, "Several animal studies indicate serious health risks associated with GM food." These health risks include: infertility, decreased immunity, antibiotic resistant bacteria, and poor insulin regulation. Companies pushing for GM crops state that the research shows no negative consequences for the environment or public health. The reality is a host of research shows troubling consequences from the consumption of Genetically modified food.
A study in Nature reported that the food we consume does create genetic changes in our children. The food and chemicals consumed in our diet change the mechanisms that turn on and off certain genes. In one GMO study, hamsters fed genetically modified soy had hair growth inside the pouches of the mouth. The incidence of hair growth within the mouth was markedly higher by the third generation of hamsters fed GMO soy. This single study should raise awareness of the potential ramifications of genetic engineering of food
crops but it does not stand alone.
Studies have shown high pup mortality with GM soy flour consumption, abnormal and damaged cells in mice fed Bt potatoes, reproductive problems in both female and male animals fed GM soybeans, and the list goes on. Consumption of genetically modified organisms can lead to infestation of transgenes in the intestinal bacteria
which could lead to serious health consequences.
In 1989 a company in Japan produced L-tryptophan supplements using genetically engineered bacteria to increase production. During this time there was an outbreak of a painful disease labeled eosinophilia-myalgia syndrome. Eosinophilia-myalgia is characterized by: debilitating muscle pain and cramping, numbness, weakness, burning sensations, tenderness and swelling of the extremities, severe fatigue, headache, cardiac arrhythmias, internal fibrosis, short term memory loss, and a long list of other symptoms. Eosinophilia-myalgia was easily linked to the genetically engineered supplement because symptoms were experienced rapidly after consumption. Unfortunately, tracking serious health consequences of genetically modified
food in the future will prove difficult as many effects could take years or decades to appear.
Scientists have warned that it may take years for transgenes to displace the natural friendly flora in the intestinal tract. The widespread threat is evident as recent research has found 80% of unborn babies tested had Bt toxins in their blood. The bacteria in our intestinal tract could be permanently altered to contain genetically engineered genes designed to produce pesticides. Animal studies have shown that the DNA in the food we eat can travel throughout the body, having an effect on many organ systems and even on an unborn baby. Antibiotic resistant bacteria and destruction of the immune enhancing intestinal flora are just the tip of the iceberg. Despite current research genetically modified crops are increasingly making their way into our food supply. It is critical to join organizations that fight against the genetic engineering of food, or at a minimum lobby for labeling of these foods so that consumers can make educated choices at the grocery store.
[Editor`s Note: NaturalNews is strongly against the use of all forms of animal testing. We fully support implementation of humane medical experimentation that promotes the health and wellbeing of all living creatures.]
About the author
T.M. Hartle has a Bachelors degree in Natural Health Science with a concentration in Clinical Nutrition as well as a Certificate in Plant Based Nutrition from Cornell University. She is a student midwife who teaches pregnancy nutrition courses to midwives and childbirth educators throughout the country. She has a certificate in the Essentials of raw culinary arts from Living Light Culinary Arts Institute and is the Owner and Chef of The Peaceful Kitchen. http://www.thepeacefulkitchen.blogspot.com http://www.kid-healthy-recipes.comhttp://www.healthydietplanrecipes.com
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