For a couple of years, the Institute for Responsible Technology has predicted that the US would soon experience a tipping point of consumer rejection against genetically modified foods; a change we’re all helping to bring about. Now a December article in Supermarket News supports both our prediction and the role the Institute is playing.
“The coming year promises to bring about a greater, more pervasive awarenes” of the genetically modified organisms (GMOs) in our food supply, wrote Group Editor Robert Vosburgh, in a trade publication that conventional food executives and retailers use as a primary source of news and trends in the industry. Vosburgh describes how previous food “culprits” like fat and carbs “can even define the decade in which they were topical,” and suggests that GMOs may finally burst through into the public awareness and join their ranks.
Vosburgh credits two recent launches with “the potential to spark a new round of concern among shoppers who are today much more attuned to the ways their food is produced.” One is our Institute’s new non-GMO website, which, he says, “provides consumers with a directory of non-GMO brands . . . developed ‘for the 53% of Americans who say they would avoid GMOs if labeled.’”
We therefore conclude that our data strongly suggests that these GM
maize varieties induce a state of hepatorenal [liver and kidney] toxicity.
This can be due
to the new pesticides (herbicide or insecticide) present specifically
in each type of GM maize, although unintended metabolic effects due
to the mutagenic properties of the GM transformation process cannot
be excluded . All three GM maize varieties contain a distinctly
different pesticide residue associated with their particular GM event
(glyphosate and AMPA in NK 603, modified Cry1Ab in MON 810, modified
Cry3Bb1 in MON 863).
Why should GM foods have this sort of effect?
These substances have never before been an integral part of the human
or animal diet and therefore their health consequences for those who
consume them, especially over long time periods are currently unknown.
Humans generally have centuries of experience with most other foods,
and have rejected or developed appropriate preparation methods for those
that are toxic.
Plus until recently humans weren’t in the habit of eating pesticides
that had been deliberately engineered to be toxic to other species.
Especially without testing first to see if they might be toxic to humans….