Genetically Modified (GMO) Food

According to the World Health Organization (WHO):

Genetically modified organisms (GMOs) can be defined as organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally. The technology is often called “modern biotechnology” or “gene technology”, sometimes also “recombinant DNA technology” or “genetic engineering”. It allows selected individual genes to be transferred from one organism into another, also between non-related species.

The genetic alterations in GMO organisms are radically different from those resulting from natural or traditional methods of growing. The sale of these foods is being permitted based on the advantages to the producer, without proper assessment of the risks and without adequately informing the public. One University of Florida study has shown that 60-70% of food sold in the supermarkets, already contains some genetically modified ingredients.

Some scientists state that genetically modified foods could cause serious damage to health and the environment. Other studies argue that GMO technology reduces the use of pesticide. Based on the lack of long-term evidence on health safety, governing agencies should not allow the sale of any GMO, until such evidence is available. The health of humanity should always take a higher priority. Testing technology on humanity without proper consent and long-term health safety evidence is both unethical and dehumanizing.

According to an article in the NY Times:

A majority of our foods already contain GMOs and there’s little reason to think more isn’t on the way. It seems our “regulators” are using us and the environment as guinea pigs, rather than demanding conclusive tests. And without labeling, we have no say in the matter whatsoever.

The Health Dangers of Genetically Modified (GM) Food Video

Source: YouTube

This is a lecture by Jeffrey Smith.

Part 1:


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