What’s wrong with Genetic Engineering?
Courtesy of Organic Consumers Association

Genetic engineering is a radical technology that breaks down genetic barriers between humans, plants and animals. Once released, these genetically modified organisms (GMOs) can easily spread and interbreed with other organisms, and they are virtually impossible to recall back to the laboratory.

Monsanto provides roughly 90% of GMO seeds in the world. These seeds have been genetically modified to produce their own pesticide or survive repeated spraying of their toxic herbicide Roundup. Monsanto’s GMOs are not designed to increase yields to feed the world, but rather to increase Monsanto’s profits by increasing the use of chemicals such as Roundup and selling their high-priced patented seeds which farmers must buy every year.

Due to the enormous political clout of Monsanto, the American public is being denied the right to know whether their foods are genetically engineered or not. Following is a list of 10 facts about Monsanto and GMOs, and how they can adversely affect your health, local farmers, and the planet.

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I started adding soy protein drinks and soy protein bars as a snack when I read ads that said “Soy Serves Up Healthy Benefits.”

For eight years I complained to doctors that I was always nauseous, bloated and having unusual weight gain.

One night I ate a soy veggie burger and in the morning I was rushed to the emergency room because I thought I was having a heart attack! I went into anaphylactic shock.

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Many people think soy milk is healthy, especially when they are lactose intolerant. That’s because advertising promotes it as a healthy alternative.

It isn’t.

Soy milk dangers exist because it’s an unnatural by-product your body can’t digest without processing. If you were to eat unprocessed soy, it would cause cramping, nausea, and can cause more serious health problems. Maybe you are experiencing these symptoms and never considered that it could be related to drinking soymilk.

The Industry claims that in countries where soy is a dietary staple, such as China and Indonesia, soy consumption has been linked to a reduced risk of certain chronic diseases. Societies that depend heavily on soy-based foods use traditional preparation methods thousands of years old that neutralize or eliminate these poisons. Tempeh, miso, natto, are fermented products and are safe. The fermentation process destroys the toxins. Tofu in Asia comes from the pressed “curds” of the soybean and the toxins are removed.

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Soy has become so popular because of the industry advertising. It started me off as a believer! There was considerable research done in 1966 about the harmful substances within the soybeans. And now, it’s claimed to be the “miracle” food.

Production of soybeans in the U.S. is 40 times more now than it was starting in the 20th century. First it’s made for animal feed and then manufactured into soy oil, vegetable oil, margarine, and shortening.

Why has the soy industry concentrated on finding alternative uses and new markets for soybeans? Because it’s cheap and very profitable. It’s disguised in everything from hamburgers, hot dogs, baby formula, flour, and much more. It’s often marketed as low-fat, dairy free, or as a high protein meat substitute for vegetarians. The soy derivatives you need to look for are textured vegetable protein (TVP), partially hydrogenated soybean, soy protein isolate (SPI) hydrolyzed vegetable protein (HVP).

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