GMOs are a topic for which I am very passionate.  I believe we have a right to know what’s in our food so we can make informed decisions for our families.  I realize this may be a divisive topic, but my goal is simply to bring more awareness about the potential health concerns of GMOs.  I have linked to research in some cases, but please look into the work of Jeffrey Smith and draw your own conclusions.  Read his book, Seeds of Deception.  Look into the the scientific research of Arpad Pusztai (the real stuff, not what the big companies want you to see). Watch the video, Genetic Roulette (it’s free).  The available information about GMOs can be confusing and downright deceptive, but true knowledge is power.  And when we know better, we can do better.

What are GMOs?

GMO stands for genetically modified organism.  By forcing genes from one species into another, scientists can create a completely new organism that would never have occurred in nature on its own.  In regard to food, there are two main GMO crop types that are important to know:

Herbicide-Tolerant Crops.  These GMO crops, also known as Roundup-Ready crops (usually soybeans, corn, cotton, canola, sugar beets, and alfalfa), are created to withstand the spraying of glyphosate, an herbicide that has been classified as a probable human carcinogen by the WHO.  The goal of these GMO crops is to kill the competing weeds in a field, but spare the growing crop.  It is also sprayed liberally as a ripening agent before harvest for grains, pulses, fruits, and vegetables.  This is an issues because the potential negative health effects of glyphosate are plentiful.  It cannot by washed off produce either, because it absorbs into the proteins of the plants.  That means that these GMO crops provide a never-ending dose of glyphosate to our bodies and have infiltrated every part of the food chain, with runoff contaminating natural water sources and, yes, even our tap water and well water sources.

Pesticide-Producing Crops. These GMO crops (usually corn and cotton) are engineered to produce an insecticide inside every cell of the plant.  This insecticide, called BT-toxin, breaks open the stomachs of bugs that eat it, effectively killing them.  Sounds reasonable in theory, but it’s also creating super bugs that are resistant to it.  And it’s harmful to wildlife.  BT toxin can also provoke immune responses (think asthma, allergic reactions, auto-immune responses) as well as poke holes in human and mammal digestive cells, potentially leading to IBS, leaky gut, and many other intestinal concerns.

Why are GMOs used in food production?

GMOs were originally introduced in 1996 to increase crop yield with an intent to feed more people, as well as increase farmer profits and decrease the need for more herbicides.  Though the intentions sound honorable, the promised advantages of GMO crops have severely under-delivered.

There is negligible difference in the crop yield of GMO vs. organic crops and profits are about the same.  Not only that, the use of glyphosate in GMO crops has increased 15-fold, also creating super weeds that are resistant to pesticides.  GMOs are actually requiring farmers to use stronger pesticides, like Agent Orange, to be effective!  Using GMOs isn’t sustainable and is damaging the environment.

An animal study in Scotland found that the process of genetic engineering itself is likely responsible for potential pre-cancerous cell growth, smaller brains, liver and testicles, partial atrophy of the liver, and damaged immune system in as little as 10 days.  When DNA is changed and mutated, new allergens, toxins, carcinogens, and anti-nutrients can be created.  This can turn on and turn off genes, bringing forth new problems like allergies (especially to corn) and blocking bodily functions (like protein digestion, thanks to increased trypsin inhibitors from GMO soy).

The unintended consequences of GMOs simply aren’t worth the risk.

Why are GMOs in our food such a concern?

It’s important to know that the GMO crop “safety studies” are incredibly deceptive and extremely suspect.  The “independent studies” that show GMOs are generally regarded as safe are mostly completed by the very company that first patented glyphosate in 1974 as an herbicide.  It seems to me that they would have a pretty big incentive to imply safety, not necessarily report the truth.  Not only that, their feeding trials are very short, making it impossible to discern real long term, chronic effects.  Other studies, even those done by FDA scientists, tell a different story.

Assessments by the American Academy of Environmental Services on GMOs have cited serious health risks regarding consumption of GM foods based on animal studies.  Risks outlined are:

• infertility
• immune dysregulation, including upregulation of cytokines associated with asthma, allergy, and inflammation
• accelerated aging
• dysregulation of cholesterol synthesis, cell signaling, and protein formation
• dysregulation of insulin regulation
• changes in the liver, kidney, spleen and gastrointestinal system
• cancer

While those concerns are noted in animal studies, the introduction of GMOs in 1996 is also correlated with an increase in human cases of chronic diseases like IBS, ulcerative colitis, chronic diarrhea, GI infections, Crohn’s Disease, allergies, autoimmune conditions, diabetes, and autism, as well as deaths from senile dementia and Parkinson’s Disease.

Also concerning, animals that eat GMO feed pass the toxic chemicals onto those who eat their meat and byproducts.  And if all this weren’t bad enough, these toxic GMO pesticides and herbicides stay in our system.  In fact, they’re found in the blood of pregnant women and their just-born babies, as well as in human breast milk. It’s possible this is happening because glyphosate blocks the P450 cytochrome pathway that creates enzymes our body needs for detoxification.

Why is glyphosate so concerning?

1. Glyphosate (Roundup) is a known chelator, meaning that it works by binding with manganese, magnesium, and basic minerals, making them unavailable to the plant.  This makes the plant weak and nutrient-deficient, which in turn makes livestock weak and nutrient-deficient by eating those crops, and then has the potential to make us weak and sick when we eat the meat from that livestock.  Likewise, glyphosate can block our own ability to absorb those minerals, leading to nutrient deficiencies that cause many diseases.
2. Roundup is also a powerful antibiotic that, like all antibiotics, destroys our good gut bacteria.  That can cause an overgrowth of bad gut bacteria, which creates leaky gut and other inflammatory and digestive issues.
3. Glyphosate also shuts down the shikimate pathway in bacteria, which is a problem for our good gut bacteria because this pathway is needed to produce amino acids like l’tryptophan, an essential precursor to seratonin (feel good hormone) and melatonin (sleep hormone).  Imbalances in these hormones can lead to mood disorders, appetite disorders, stress disorders, and sleep disorders.
4. Not surprisingly, glyphosate is also an endocrine (hormone) disruptor, which may relate to reproductive issues, including damage to the testicles, uterus, and ovaries.  Likewise, studies show an increase in infant mortality, birth defects, smaller babies, and fewer babies.
5. Samsel and Seneff published a 2013 article stating the biochemical characteristics of glyphosate are also linked to heart disease, cancer, obesity, autism, diabetes, Alzheimer’s, Parkinson’s, Multiple Sclerosis, anorexia, aggression, and depression.

Yikes.

How about BT toxin?

Glyphosate concerns are often more reported, but BT toxin shouldn’t be ignored.  BT toxin is a pesticide in the same bacteria family that causes anthrax and B. cereus, which can incite food poisoning.  And just like glyphosate, it is found inside the cells of plants and does not wash off of fresh produce.  It has also been found in pasteurized dairy, juice, and green-tea, suggesting that it persists through multiple stages of the food chain.

Why is this an issue?  As stated above, it aggressively attacks the stomachs of bugs upon ingestion, causing them to explode.  This can translate to human GI cells, causing gut permeability (holes in the lining of the gut), leading to disrupted gut flora and many other inflammatory conditions.  Research also suggests that BT toxin sticks around in our gut for weeks after ingestion, continuing to wreck havoc.  There is also evidence that it can affect lungs and other organs, too.

That just doesn’t sound good to me.

What do we do?

Keep researching.  Check into the resources linked here.  Dig into the other information out there.  And if you feel convicted, begin a journey with your family to avoid GMOs.  Try eating organic or non-GMO Project Verified when you’re able.  I realize that’s not always possible (our family isn’t complete GMO-free either – it’s an almost impossible standard!).  I think being aware and trying to strike a balance of GMO to non-GMO foods is probably the best way to begin.

• One way to do that is to buy organic when eating from the Dirty Dozen list – these are the fruits and veggies known to have the most pesticide residue.
• Avoiding food with conventionally-grown soybeans, corn, cotton, canola, sugar beets, and alfalfa, unless it’s organic or non-GMO verified, can be a great way to start.  So much of our food is corn and soy-based and GMOs are everywhere.  Reading labels is an important resource – unfortunately GMO labeling is not required in the U.S. as of 2020, so avoiding these crops or looking for non-GMO Project Verified or Organic labels will help.
• Almost all conventional non-GMO wheat is sprayed liberally with Roundup to ripen it before harvest.  It’s crazy, but true.  That means that conventionally-made breads, baked goods, pastas, and other wheat products are all potential sources of more glyphosate, unless they’re organic.

It’s difficult to completely eliminate GMO foods from our diet, but it’s certainly worth trying to limit when the option is available.  Healthcare professionals who prescribe non-GMO diets share dramatic improvements in their patients’ symptoms.

The bottom line is that we need to be aware of what’s in our food so we can make healthy decisions for our family.  I don’t believe striving for a perfect diet is the goal, but balance certainly is key.