JUMP To TOP HISTORY:
The first GMO food to reach the U.S. market (1994) was a tomato. Over 12% of global farmland grows GMO crops. Over 50% of all GMO’s worldwide grow in the Third World. Soybeans count for half of all GMO crops grown worldwide. GMO corn has between 6 to 25% greater yields than non-GMO corn. 38 countries around the world ban the growing of GMO crops inside their borders. The first GMO animal was a salmon. Previously, the USDA did NOT require foods that contain any GMO ingredients to be labelled as such (Thanks To Monsanto Lobbyists). HOWEVER; as of January 1, 2020 ALL foods containing GMO products MUST be labelled as either “Derived from Bioengineering” or “Bioengineered.” Foods labelled as “100% ORGANIC”, by USDA definition CANNOT contain ANY GMO ingredients, and you thought it was all a price scam….
JUMP To TOP GENETICALLY MODIFIED ORGANISMS:
Engineers design plants using genetically modified organisms, or GMO’s, to be tougher, more nutritious, or taste better. However, people have concerns over their safety, and there is much debate about the pros and cons of using GMO’s.
A manufacturer creates GMO’s by introducing genetic material, or DNA, from a different organism through a process called genetic engineering. Most currently available GMO foods are plants, such as fruit and vegetables. All foods from genetically engineered plants on sale in the United States are regulated by the Food and Drug Administration (FDA). They must meet the same safety requirements as traditional foods. There is MAJOR controversy over the benefits and risks of GMO foods. In this article, we discuss the pros and cons of GMO crops, taking into account their potential effects on human health and the environment.
Manufacturers use genetic modification to give foods desirable traits. For example, they have designed two new varieties of apple that turn less brown when cut or bruised. The reasoning usually involves making crops more resistant to diseases as they grow. Manufacturers also engineer produce to be more nutritious or tolerant of herbicides. Crop protection is the main rationale behind this type of genetic modification. Plants that are more resistant to diseases spread by insects or viruses result in higher yields for farmers and a more attractive product. Genetically modification can also increase nutritional value or enhance flavor.
All of these factors contribute to lower costs for the consumer. They can also ensure that more people have access to quality food.
JUMP To TOP CONS:
Because genetically engineering foods is a relatively new practice, little is known about the long-term effects and safety. There are many purported downsides, but the evidence of such varies, and the main health issues associated with GMO foods are hotly debated. Research is continually ongoing.
Allergic reactions:
Some people believe that GMO foods have more potential to trigger allergic reactions. This is because they may contain genes from an allergen — a food that prompts an allergic reaction. The World Health Organization (WHO) discourage genetic engineers from using DNA from allergens unless they can prove that the gene itself does not cause the problem. It is worth noting that there have been no reports of allergic effects of any GMO foods currently on the market.
Cancer:
Some researchers believe that eating GMO foods can contribute to the development of cancer. They argue that because the disease is caused by mutations in DNA, it is dangerous to introduce new genes into the body. The American Cancer Society (ACS) have said that there is no evidence for this. However, they note that no evidence of harm is NOT the same as proof of safety and that reaching a conclusion will require a great deal more research.
Antibacterial Resistance:
There is concern that genetic modification, which can boost a crop’s resistance to disease or make it more tolerant to herbicides, could affect the ability of people to defend against illness. There is a small chance that the genes in food can transfer to cells the body or bacteria in the gut. Some GMO plants contain genes that make them resistant to certain antibiotics. This resistance could pass on to humans. There is growing concern globally that people are becoming increasingly resistant to antibiotics. There is a chance that GMO foods could be contributing to this crisis. The WHO have said that the risk of gene transfer is low. As a precaution, however, it has set guidelines for the manufacturers of GMO foods.
Outcrossing:
Outcrossing refers to the risk of genes from certain GMO plants mixing with those of conventional crops. There have been reports of low levels of GMO crops approved ONLY as animal feed or for industrial use being found in food meant for human consumption.
JUMP To TOP PROS:
Manufacturers use genetic modification to give foods desirable traits. For example, they have designed two new varieties of apple that turn less brown when cut or bruised. The reasoning usually involves making crops more resistant to diseases as they grow. Manufacturers also engineer produce to be more nutritious or tolerant of herbicides. Crop protection is the main rationale behind this type of genetic modification. Plants that are more resistant to diseases spread by insects or viruses result in higher yields for farmers and a more attractive, cheaper end product. Genetically modification can also increase nutritional value or enhance flavor. All of these factors contribute to lower costs for the consumer. They can also ensure that more people (especially in third-world countries) can have access to quality food.
JUMP To TOP SPOTTING FOODS CONTAINING GMO’S:
The new National Bioengineered Food Disclosure Standard came into force on January 1, 2020. Under these new rules, ALL foods containing genetically engineered ingredients will be labeled as “Derived from Bioengineering” or “Bioengineered.”
In the U.S., no regulations mandate that any foods derived from GMO’s be labeled as such. This is because these foods must meet the same safety standards that apply to all other FDA-regulated products, and therefore, there should be no need for any additional labelling. Citizen concerns seem to be of little or no consequence to the reasoning of the FDA. The FDA has determined that a GMO food should be labeled as such ONLY if it is “materially different” to its conventional counterpart. For example:
1) A GMO canola oil with more lauric acid than traditional canola oil must be labeled as “Laurate Canola Oil”
2) A GMO soybean oil with more oleic acid than non-GMO soybean oil must be labeled “High-Oleic Soybean Oil”
3) A GMO soybean oil with a high level of stearidonic acid, which does not naturally occur in the oil, must be labeled “Stearidonate Soybean Oil”.
GMO fruits and fresh vegetables are MUCH harder for us to to identify since they are NOT labelled other than with that tiny sticker attached on each piece. There isn’t much room there for long “wordy” descriptions. BUT: Each little sticker always contains a 4 digit identification PLU number: 4130, 3647, etc.. IF that number is 5 digits long and begins with a “9” (94130, etc.), that means that it is “Organically Grown”. IF that number is 5 digits long and begins with an “8” (8413, etc.), that means that it is indeed a “GMO or Bioengineered Product”- work on our part, but worth the effort. Tiny fruits, and many fresh vegetables are not individually labelled so, the PLU number will only be found on the packing boxes. Those immaculate-looking apples with the little snowflake symbol are named Arctic Apples, and they are ALL created in laboratories using bioengineering techniques.
JUMP To TOP FINDING FOODS THAT ARE GMO FREE:
Before the new regulations came into effect, there was no clear way to know whether foods contain GMO ingredients or not. GMO foods have been available in the U.S. since the 1990s. The most common GMO crops grown in the country are cotton, corn, and soybeans. Herbicide-tolerant crops allow for a more effective use of pesticides. The U.S. Department of Agriculture have reported that 94 percent of soybean and 91 percent of cotton crops were genetically modified by 2014. Currently, up to 90 percent of domestic corn acres are made from herbicide-tolerant seeds. Seeds from genetically modified, insect-resistant crops account for 82 percent of all domestic corn planted and 85 percent of all cotton planted in the U.S. Potatoes, squash, apples, and papayas are also commonly modified.
Most GMO crops become ingredients in other foods. These include:
Corn starch in soups and sauces.
Corn syrup used as a sweetener.
Corn, canola, and soybean oils in mayonnaise, dressings, and breads.
Sugars derived from sugar beets.
JUMP To TOP HISTORY:
The first GMO food to reach the U.S. market (1994) was a tomato. Over 12% of global farmland grows GMO crops. Over 50% of all GMO’s worldwide grow in the Third World. Soybeans count for half of all GMO crops grown worldwide. GMO corn has between 6 to 25% greater yields than non-GMO corn. 38 countries around the world ban the growing of GMO crops inside their borders. The first GMO animal was a salmon. Previously, the USDA did NOT require foods that contain any GMO ingredients to be labelled as such (Thanks To Monsanto Lobbyists). HOWEVER; as of January 1, 2020 ALL foods containing GMO products MUST be labelled as either “Derived from Bioengineering” or “Bioengineered.” Foods labelled as “100% ORGANIC”, by USDA definition CANNOT contain ANY GMO ingredients, and you thought it was all a price scam….
JUMP To TOP GENETICALLY MODIFIED ORGANISMS:
Engineers design plants using genetically modified organisms, or GMO’s, to be tougher, more nutritious, or taste better. However, people have concerns over their safety, and there is much debate about the pros and cons of using GMO’s.
A manufacturer creates GMO’s by introducing genetic material, or DNA, from a different organism through a process called genetic engineering. Most currently available GMO foods are plants, such as fruit and vegetables. All foods from genetically engineered plants on sale in the United States are regulated by the Food and Drug Administration (FDA). They must meet the same safety requirements as traditional foods. There is MAJOR controversy over the benefits and risks of GMO foods. In this article, we discuss the pros and cons of GMO crops, taking into account their potential effects on human health and the environment.
Manufacturers use genetic modification to give foods desirable traits. For example, they have designed two new varieties of apple that turn less brown when cut or bruised. The reasoning usually involves making crops more resistant to diseases as they grow. Manufacturers also engineer produce to be more nutritious or tolerant of herbicides. Crop protection is the main rationale behind this type of genetic modification. Plants that are more resistant to diseases spread by insects or viruses result in higher yields for farmers and a more attractive product. Genetically modification can also increase nutritional value or enhance flavor.
All of these factors contribute to lower costs for the consumer. They can also ensure that more people have access to quality food.
JUMP To TOP CONS:
Because genetically engineering foods is a relatively new practice, little is known about the long-term effects and safety. There are many purported downsides, but the evidence of such varies, and the main health issues associated with GMO foods are hotly debated. Research is continually ongoing.
Allergic reactions:
Some people believe that GMO foods have more potential to trigger allergic reactions. This is because they may contain genes from an allergen — a food that prompts an allergic reaction. The World Health Organization (WHO) discourage genetic engineers from using DNA from allergens unless they can prove that the gene itself does not cause the problem. It is worth noting that there have been no reports of allergic effects of any GMO foods currently on the market.
Cancer:
Some researchers believe that eating GMO foods can contribute to the development of cancer. They argue that because the disease is caused by mutations in DNA, it is dangerous to introduce new genes into the body. The American Cancer Society (ACS) have said that there is no evidence for this. However, they note that no evidence of harm is NOT the same as proof of safety and that reaching a conclusion will require a great deal more research.
Antibacterial Resistance:
There is concern that genetic modification, which can boost a crop’s resistance to disease or make it more tolerant to herbicides, could affect the ability of people to defend against illness. There is a small chance that the genes in food can transfer to cells the body or bacteria in the gut. Some GMO plants contain genes that make them resistant to certain antibiotics. This resistance could pass on to humans. There is growing concern globally that people are becoming increasingly resistant to antibiotics. There is a chance that GMO foods could be contributing to this crisis. The WHO have said that the risk of gene transfer is low. As a precaution, however, it has set guidelines for the manufacturers of GMO foods.
Outcrossing:
Outcrossing refers to the risk of genes from certain GMO plants mixing with those of conventional crops. There have been reports of low levels of GMO crops approved ONLY as animal feed or for industrial use being found in food meant for human consumption.
JUMP To TOP PROS:
Manufacturers use genetic modification to give foods desirable traits. For example, they have designed two new varieties of apple that turn less brown when cut or bruised. The reasoning usually involves making crops more resistant to diseases as they grow. Manufacturers also engineer produce to be more nutritious or tolerant of herbicides. Crop protection is the main rationale behind this type of genetic modification. Plants that are more resistant to diseases spread by insects or viruses result in higher yields for farmers and a more attractive, cheaper end product. Genetically modification can also increase nutritional value or enhance flavor. All of these factors contribute to lower costs for the consumer. They can also ensure that more people (especially in third- world countries) can have access to quality food.
JUMP To TOP SPOTTING FOODS CONTAINING GMO’S:
The new National Bioengineered Food Disclosure Standard came into force on January 1, 2020. Under these new rules, ALL foods containing genetically engineered ingredients will be labeled as “Derived from Bioengineering” or “Bioengineered.”
In the U.S., no regulations mandate that any foods derived from GMO’s be labeled as such. This is because these foods must meet the same safety standards that apply to all other FDA-regulated products, and therefore, there should be no need for any additional labelling. Citizen concerns seem to be of little or no consequence to the reasoning of the FDA. The FDA has determined that a GMO food should be labeled as such ONLY if it is “materially different” to its conventional counterpart. For example:
1) A GMO canola oil with more lauric acid than traditional canola oil must be labeled as “Laurate Canola Oil”
2) A GMO soybean oil with more oleic acid than non-GMO soybean oil must be labeled “High-Oleic Soybean Oil”
3) A GMO soybean oil with a high level of stearidonic acid, which does not naturally occur in the oil, must be labeled “Stearidonate Soybean Oil”.
GMO fruits and fresh vegetables are MUCH harder for us to to identify since they are NOT labelled other than with that tiny sticker attached on each piece. There isn’t much room there for long “wordy” descriptions. BUT: Each little sticker always contains a 4 digit identification PLU number: 4130, 3647, etc.. IF that number is 5 digits long and begins with a “9” (94130, etc.), that means that it is “Organically Grown”. IF that number is 5 digits long and begins with an “8” (8413, etc.), that means that it is indeed a “GMO or Bioengineered Product”- work on our part, but worth the effort. Tiny fruits, and many fresh vegetables are not individually labelled so, the PLU number will only be found on the packing boxes. Those immaculate-looking apples with the little snowflake symbol are named Arctic Apples, and they are ALL created in laboratories using bioengineering techniques.
JUMP To TOP FINDING FOODS THAT ARE GMO FREE:
Before the new regulations came into effect, there was no clear way to know whether foods contain GMO ingredients or not. GMO foods have been available in the U.S. since the 1990s. The most common GMO crops grown in the country are cotton, corn, and soybeans. Herbicide-tolerant crops allow for a more effective use of pesticides. The U.S. Department of Agriculture have reported that 94 percent of soybean and 91 percent of cotton crops were genetically modified by 2014. Currently, up to 90 percent of domestic corn acres are made from herbicide-tolerant seeds. Seeds from genetically modified, insect-resistant crops account for 82 percent of all domestic corn planted and 85 percent of all cotton planted in the U.S. Potatoes, squash, apples, and papayas are also commonly modified.
Most GMO crops become ingredients in other foods. These include:
Corn starch in soups and sauces.
Corn syrup used as a sweetener.
Corn, canola, and soybean oils in mayonnaise, dressings, and breads.
Sugars derived from sugar beets.