GMO

Genetically Modified Food (GMO) It’s Danger’s  

Foods that are genetically altered can involve risks of unknown toxins and allergens never before seen in humans.

Resistant Weeds

Food crops grown from genetically modified seeds can affect the weeds that grow in the same area. Weeds can access the modified genes which make the crops resistant, and after some years the weeds themselves can become resistant. This will mean more chemicals needed, which can affect the safety of the food crops when consumed. Higher chemicals can mean food which should not be eaten

Higher Levels Of Plant Estrogens

Glyphosate, which is applied to make crops resistant to weeds, causes higher plant estrogen levels. Estrogen affects all mammals, including humans, and children are very susceptible to higher estrogen levels, which can be dangerous and pose long term health risks.

Unknown Toxins

Genetically altering seeds and foods can pose unknown risks of toxins and allergens that have never been present before. This was seen with an L-tryptophan supplement produced in 1989. This supplement caused the death of thirty seven people and affected more than fifteen hundred more. The bacteria used was altered genetically, resulting in a new and toxic amino acid never found in this supplement before.

Risk Of Negative Interactions

With genetically modified foods, there is always a risk of interactions or reactions that have never been seen. This can be an interaction between two different foods with modified genes or between the genes in the food and certain medications. There is not enough evidence because these crops and foods have not been in use long enough, and new varieties are frequently being produced.

No Long Term Research

Genetically modified foods have not had long term research done, and very little short term information. The government approved the use of these foods in the food chain under the assumption that the risks were the same as the unmodified plants, and this was a big mistake. The genetic modification done on the plants can have a dramatic effect on the risks and safety concerns, and there is no long term risk information available to determine if these foods have long term risks.

Genetically Modified Food Is Not Labeled

One of the biggest dangers with genetically modified foods is that there is no labeling requirements. These foods make up one fourth of the food supply in the United States, and is in more foods than you may think. Without labeling it is impossible to know which foods have higher risks so that you can avoid them and protect the health of your family.

Unknown Genetic Effect On Humans

There is no way to tell if genetically modified foods can have an effect on the genetics of people. At first it was believed by scientists and researchers that the modified genes were destroyed during the digestion process, but recently modified food genes have been found in the brains of some infant mice. This can be very dangerous in infants and children, and poses unknown risks for anyone who eats these foods.

Higher Fat Content In Some Foods

When genetically modified food crops are fed to animals, the result can be unexpected. When genetically altered soybeans were used as part of the diet for dairy cows, the resulting milk had higher percentages of fat in it. This factor shows that the genetically modified foods should not be considered just as safe as the traditional food.

Insect Resistance

Foods which are genetically altered to minimize the need for pesticides can actually cause an increase in chemical use over time and produce insects which become resistant to commonly used pesticides. This can create insect problems that can threaten the food supply and result in food shortages.

The Little Information Currently Available Is Skewed

The small amount of information available about genetically modified foods is skewed and not accurate at times. When the application for Roundup Ready genetically modified soybeans was completed for market approval of the soybeans, the information in the application was based on the safety level and compound concentration levels of traditional soybeans and not from testing on the genetically modified version. Info taken from: http://www.invigorate360.com

What is organic?

Conventional Food: Apply chemical fertilizers to promote plant growth, Spray insecticides to reduce pests and disease, Use herbicides to manage weeds, Given animals antibiotics, growth hormones and medications to prevent disease and spur growth.

Organic: Food that is cultivated and/or processed without the use of chemicals of any sort including fertilizers, insecticides, artificial coloring or flavoring and additives. Apply natural fertilizers, such as manure or compost, to feed soil and plants. Use beneficial insects and birds, mating disruption or traps to reduce pests and disease. Give animals organic feed and allow them access to the outdoors”

Organic Label:If a food bears a USDA Organic label, it means it’s produced and processed according to the USDA standards. The seal is voluntary, but many organic producers use it.

Products certified 95 percent or more organic display this USDA seal.

Products that are completely organic — such as fruits, vegetables, eggs or other single-ingredient foods — are labeled 100 percent organic and can carry the USDA seal.

Foods that have more than one ingredient, such as breakfast cereal, can use the USDA organic seal plus the following wording, depending on the number of organic ingredients:

  • 100 percent organic. To use this phrase, products must be either completely organic or made of all organic ingredients.
  • Organic. Products must be at least 95 percent organic to use this term.

Products that contain at least 70 percent organic ingredients may say “made with organic ingredients” on the label, but may not use the seal. Foods containing less than 70 percent organic ingredients can’t use the seal or the word “organic” on their product labels. They can include the organic items in their ingredient list, however.

GMO: Genetically modified foods are foods derived from genetically modified organisms. Genetically modified organisms have had specific changes introduced into their DNA by genetic Engineering techniques.

High-fructose corn syrup (HFCS): Also called glucose – Fructose Syrup, in the UK, Glucose/Fructose, in CANADA, and High Fructose Maize Syrup. High-fructose corn syrup (HFCS) is a manmade sweetener that’s found in a wide range of processed foods, from ketchup and cereals to crackers and salad dressings, breads, breakfast bars, lunch meats, yogurts, soups and condiments.                                                                                                   

Cane Sugar and Beet Sugar: Both are relatively pure sucrose. While glucose and fructose, which are the two components of HFCS, are monosaccharides, sucrose is a disaccharide composed of glucose and fructose linked together weak glycosidic bond.

Sucralose: Is an artificial Sweetener. The majority of ingested sucralose is not broken down by the body and therefore it is non – caloric. It is used alone or found in splenda and is 6—times sweeter than sucrose ( Table Sugar ).

The presence of chlorine is thought to be the most dangerous component of sucralose. Chloride is considered a carcinogen and has been used in poisonous gas, disinfectants, pesticides, and plastics. The digestion and absorption of sucralose is not clear due to a lack of long – term studies on humans. The majority of studies were done on animals for short lengths of time. The alleged symptoms associated with sucralose are gastrointestinal problems ( Bloating, Gas, Diarrhea, Nausea ), Skin Irritations ( Rash, Hives, Redness, Itching, Swelling ), Wheezing, Cough, Runny Nose, Chest Pains , Palpitations, Anxiety, Anger, Moods Swings, Depression, and itchy eyes. The only way to be sure of the safety of sucralose is to have long- term studies on humans done.

 

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