Are you as concerned as I am about consuming genetically modified foods? I don’t want to be eating it nor do I want my family. We have a right to know which foods are GMO. We are consuming it through sources such as corn flakes without our knowledge of it even being a genetically modified food.

We need to be informed about the real effects of gmo and the devastation it is causing our natural farmers with contamination. I have compiled some different sources:

This is from Mike Adams:

The American Academy of Environmental Medicine (AAEM) states, “Genetically Modified foods have not been properly tested and pose a serious health risk. There is more than a casual association between GM foods and adverse health effects. There is causation.” The AAEM also called for a moratorium on GMO’s in food and for physicians to advise their patients to avoid GM foods. Since the massive invasion of GMO’s into the food supply from 1996, chronic diseases and food allergies have doubled. 

Now that President Obama has appointed Michael Taylor as Food Czar to his cabinet, the struggle is destined to become more difficult unless more consumers knowingly boycott GMO products. Michael Taylor was a vice president and chief lobbyist for Monsanto prior to his cabinet selection. Did you know that the stated aim of Monsanto is to own the patents for all the food crop seeds in the world? And now they’re in the White House!

Learn more:

Wikihow has some great information:

Become familiar with the most common applications of genetic modification. These are the products (and their derivatives) that are most likely to be genetically modified:

  • Soybeans – Gene taken from bacteria (Agrobacterium sp. strain CP4) and inserted into soybeans to make them more resistant to herbicides. See How to Live With a Soy Allergy for more information on avoiding soy products
  • Corn – There are two main varieties of GE corn. One has a Gene from the lepidoptera pathogen microorganism Bacillus thuringiensis inserted to produce the Bt toxin, which poisons insect pests. There are also several events which are resistant to various herbicide. Present in high fructose corn syrup and glucose/fructose which is prevalent in a wide variety of foods in America.
  • Rapeseed/Canola – Gene added/transferred to make crop more resistant to herbicide.
  • Sugar beets – Gene added/transferred to make crop more resistant to Monsanto’s Roundup herbicide.
  • Rice – Genetically modified to resist herbicides; not currently available for human consumption, but trace amounts of one GM long-grained variety (LLRICE601) may have entered the food supply in the USA and Europe. More recently, golden rice, a different strain of rice has been engineered to produce significantly higher levels of beta carotene, which the body uses to produce vitamin A. Golden rice is still undergoing testing to determine if it is safe for human consumption.
  • Cotton – engineered to produce Bt toxin. The seeds are pressed into cottonseed oil, which is a common ingredient in vegetable oil and margarine.
  • Dairy – Cows injected with GE hormone rBGH/rBST; possibly fed GM grains and hay.
  • Aspartame/AminoSweet – Addictive and dangerous artificial sweetener commonly found in chewing gum and “diet” beverages. A building block of aspartame, the amino acid phenylalanine, is usually manufactured with the aid of genetically modified E. coli bacteria. This process has been used industrially in the USA for many years.
  • Papayas
  • Farm Raised Salmon

Recognize fruit and vegetable label numbers.

  • If it is a 4-digit number, the food is conventionally produced.
  • If it is a 5-digit number beginning with an 8, it is GM. However, do not trust that GE foods will have a PLU identifying it as such, because PLU labeling is optional.
  • If it is a 5-digit number beginning with a 9, it is

Jeffery Smith adds more valuable information. His website is loaded with sources for GMO foods, he has been involved with GMO for nearly a decade :

There are three categories of genetically modified (GM) foods: crops, dairy products and meat, and enzymes and additives created from GM bacteria and fungus.

GM Additives, Cooking Aids, Vitamins, and Enzymes

Genetic engineering is used in the production of many food additives, flavorings, vitamins, and processing aids, such as enzymes. According to the Non-GMO Source, “Such ingredients are used to improve the color, flavor, texture, and aroma of foods and to preserve, stabilize, and add nutrients to processed foods.”

Among vitamins, vitamin C (ascorbic acid) is often made from corn, vitamin E is usually made from soy. Vitamins A, B2, B6, and B12 may be derived from GMOs as well. In addition, vitamin D and vitamin K may have “carriers” derived from GM corn sources, such as starch, glucose, and maltodextrin. In addition to finding these vitamins in supplements, they are sometimes used to fortify foods. Organic foods, even if fortified with vitamins, are not allowed to use ingredients derived from GMOs.

Flavorings can also come from corn or other GM sources. For example, “hydrolyzed vegetable protein (HVP), a commonly used flavor enhancer derived from corn and soy could be GMO,” says the Non-GMO Source. Vanillin can also be GM.

“Genetically engineered bacteria and fungi are routinely used as sources of enzymes for the manufacture of a wide variety of processed foods,” says GEO-PIE. The live organisms are not added to the foods themselves. Rather, they are grown in vats and produce large quantities of enzymes. The enzymes are removed, purified, and used in food production. Oftentimes, the enzymes get destroyed during the cooking process and are not present in the final product. As such, they are rarely listed on the label.

One common enzyme is called chymosin, which is used in the production of hard cheeses. In the past, it was taken from the stomach linings of calves (called rennet). Since the GM variety was introduced in 1990, more than 70 percent of U.S. cheeses now use this variety. It is not allowed in organic cheese. Xanthan gum is another product that may be derived from a GM process.

Avoiding GM additives is difficult, since the label will rarely list them. You can find a list of GM enzymes and their uses at or in the book’s appendix B.

And from the GreenMuse:

Avoid non-organic soy, canola and corn

Pesticide Action Network North America reports that the USA is the world’s largest producer of genetically engineered crops. Currently, an estimated 90% of all soybeans grown in America are Monsanto’s Roundup Ready Soy Beans explains The World According to Monsanto. More than 61% of corn, 75% of canola and 50% of Hawaiian Papaya are genetically modified. If the food isn’t organic, then there is no guarantee that it isn’t genetically modified.

Your being mislead about GMO.

Is that enough information to tell you that we are in danger of having nutritionally deprived, cloned food from god only knows what on our plates without even being aware of the fact?


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