by Lynn Allison
Here’s a scary fact: The effect on the human body of genetically modified food has never been scientifically assessed – but 80 percent of our packaged food contains DNA-manipulated ingredients.
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Even worse, genetically modified foods (commonly called “GMO”) are not labeled as such, making it difficult to avoid them. Legislation requiring labeling has been defeated with the help of giant food manufacturers.
Scientists genetically modify crops in order to improve a plant’s resistance to pests, increase yield, and reduce maturation time. The problem is we don’t know what these foods are doing to our health; not a single human clinical trial on the effects of GMO crops has been published.
“The experiments haven’t been done, and now we have become the guinea pigs,” noted Canadian geneticist David Suzuki tells Newsmax Health. “Anyone who says, ‘We know that is perfectly safe,’ is either unbelievably stupid or deliberately lying.”
Jayson Calton, a Harvard- and Yale-trained nutritionist, co-authored a book with his wife Mira, also a nutritionist, called Rich Food, Poor Food, which outlines the potential dangers of GMO products.
Their advice is to stick to organic, fresh foods, or those grown locally, and to avoid GMO products. Remember that conventionally raised dairy, meat, and farmed fish often come from animals fed GMO corn, alfalfa, or soy.