Genetically Modified Foods – Don’t Poison Yourself!
I suspect the information in this column might come as a surprise to you, as most Americans have no idea what GMOs are, and why they are so dangerous to our well-being.
What are GMOs anyway? Genetically Modified Organisms are created when genes from one species, such as bacteria, viruses or humans, are forced into the DNA of another crop, or even into animals to produce new traits. This relatively new technology is becoming more and more widespread as chemical companies like Monsanto are creating new strains of DNA altered seeds and forcing farmers to use them.
The entire process is so anti-nature, it’s practically science fiction! The human body is simply not built to handle foods that are altered in this way, and the result is more sickness and pain. Among the many lies on TV and the media to get the public to accept these dangerously procedures is the massive cover-up of how many foods are already altered in this way. Shockingly, almost all processed foods containing corn, soy, cottonseed, sugar beets and canola oil are virtually guaranteed to contain genetically engineered ingredients, as well as toxic herbicide residues.
Read those labels! Doesn’t it surprise you to see all those chemicals and additives? Well, it surprises your body, too! Knowing this, it shouldn’t come as a surprise that, as a nation, we’re becoming sicker and sicker!
Since our government, and most food suppliers are not protecting us, our only choice is to buy USDA 100% Organic products whenever possible (as these do not permit GM ingredients). I often wonder why products that contain pesticides, hormones, artificial colors, flavors, additives can even be allowed to be called foods. Foods are meant to nourish us, not poison us!
Since the majority of the GMO’s come from processed foods, it’s best to avoid them and start cooking from scratch with fresh fruit and vegetables.
And, let’s face it, packaged stuff doesn’t taste nearly as good as those that are freshly prepared with loving hands. Your body and taste buds will thank you!
Originally published March 30, 2012