(NaturalNews) For those living in US, about 70 percent of the processed foods one consumes daily actually contain genetically modified (GM) ingredients. Should this be of concern? Yes! Studies, few as there are, show a strong link between GM-foods and cancer. And it is time to learn about them.

Proponents of GM-foods have been claiming that these "new foods" are safe, but they are actually backed by little or no evidence, except the argument that GM-foods are "substantially equivalent" to non-modified foods so they can be regarded as safe as the latter. At the same time, studies indicating the ill-effects of GM-foods on human health are often hijacked before their completion, or denounced if leaked into the open. It is no wonder that many people are taken aback by the horrendous findings on GM-foods below.

GM-foods and nutritional deficiency

The GM process often results (unintentionally) in the disruption of functioning genes in the genetically modified organism. In other words, while the GM-tomato may look like the "real" thing, it could actually be totally different in substance and nutritional value from its original form, because the genes that give the tomato its very nature have been altered.

Indeed, the existing few studies that analyzed GM-foods already on the market found that these modified foods were significantly lower in nutritional value than non-GM-foods. This means that the long-term consumption of mainly GM-foods in one's diet could bring about nutritional deficiencies. And when it comes to cancer, nutritional deficiencies have been found to be a major contributing factor.

GM-foods and toxic genes

The only human feeding study on GM-soybeans found that a gene inserted into soybean to make it herbicide-tolerant spontaneously transferred out of the soybean into the DNA of intestinal bacteria in the human subjects. This means that even if the subjects stop eating GM-soybeans, the bacteria in their guts will continue to produce the herbicide-tolerant protein in their bodies.

Imagine what happens then when GM-corn with a gene inserted for producing a pesticide are eaten. One's gut bacteria could ensure a lifetime supply of the pesticide, even if one diligently keeps away from crops grown with chemicals. And if this pesticide can kill insects, over the long-term, it is not inconceivable that it can kill a human, if not bring about degenerative diseases like cancer.

Indeed, there had been many reports of farm animals dying from consuming GM-crops inserted with the Bacillus-thuringiensis-pesticide-producing gene.

And in what is considered the first ever published study on the long term effects of consuming GM-foods, Gilles-Eric Seralini (from the University of Caen) and his team found that rats developed huge tumors, incurred widespread organ damage and eventually died prematurely, after ingesting GM-corn and trace levels of a chemical fertilizer (known as Roundup) often used with GM-crops.

GM-crops and farming chemicals

Designed to be tolerant of larger quantities of herbicides and other farming chemicals, GM-crops actually allow for more of these chemicals to be used to increase yields. A study on more than 8,000 university-based field trials found that farms cultivating GM-soybeans (known as Roundup Ready soybeans) actually use 2 to 5 times more herbicides (i.e. Roundup) than farms using traditional weed control.

This means that even if the above harms of GM-foods were not consequential (but they are), the amount of farming chemicals used in growing GM-crops would be enough to poison a person. And not surprisingly, farming chemicals like herbicides and pesticides are found to directly cause cancer, if not death.

Moral of the story: Stay as far away from GM-foods as to lower the risk of cancer.

Sources for this article include:

http://www.naturalnews.com

http://truthwiki.org

Bollinger, Ty. Cancer: Step Outside The Box. 5th ed. USA: Infinity 510 510 Partners, 2011. Print.

Mercola, Joseph, Dr., and Pearsall, Kendra, Dr. Take Control of Your Health. Schaumburg, IL: Mercola.com, 2007. Print.

Murray, Michael, ND., Pizzorno, Joseph, ND., and Pizzorno, Lara, MA, LMT. The Encyclopedia of Healing Foods. New York, NY: Atria Books, 2005. Print.

About the author:
Cindy L. has a keen interest in natural healing. She was previously trained in Psychology and is currently receiving training in Traditional Chinese Medicine. She has written on depression (at HolisticDepressionHelp.com) as well as other ailments (at Insights On Health.com).

Her belief in holistic living extends beyond health - her passion for green living can be seen in her website at All Recycling Facts.com.

Follow her at Health on The-Journey-Of-Life.