In a recent cooking class, a student raised his hand and asked: “What is so bad about genetically modified foods?”
Everywhere I go I hear variations on this question, and in some ways, it has become one of my missions to open our eyes about the dangers of GMOs.
Why are GMOs so bad?
Let’s just start by pointing out that we have been unwittingly made part of the largest experiment on the public health in the history of this planet. Twenty years ago, when the FDA approved the first genetically modified seeds for planting and introduction into the American food supply, all of the scientific research was presented by staff scientists for the chemical companies applying for the permission: Monsanto, Cargill, and others. Research had been limited to experiments of weeks and done on rodents, not humans. Despite these companies’ track records of assuring public safety with products like Agent Orange and DDT (Monsanto), the FDA took a “safe until proven otherwise” stance.
Did anyone ask you if you wanted to opt out of this experiment?
Current studies are linking GMOs to tumors and infertility, but the truth is that we really don’t know how bad they are for us. GMOs have infiltrated our food supply to the point that, unless you are very careful, every time you cook with canola oil or eat a corn chip or drink milk or have a soda with high fructose corn syrup, you are ingesting GMOs.
Genetically modified corn is designed to burst open the bellies of insects as a pest control method; our society is riddled with chronic ailments stemming from inflamed, leaky guts like Irritable Bowel Syndrome (IBS), acid reflux, chronic fatigue, migraines, and more. Could there be a link? Maybe.
The FDA says the jury is still out about the health effects of GMOs. I don’t know about you, but I don’t have time to wait for them to make up their minds when it comes to my health. My goal is to avoid GMO foods whenever possible by buying organic and looking for the Non-GMO Project Verified Seal on packaged goods.