Genetically Modified Foods: Why One Expert Wants Them Out Of Your Kitchen

You most likely ate a genetically modified food today and didn’t know it. Once the stuff of science fiction, food genetically manipulated in the laboratory, has become more commonplace than people realize and is not identifiable by label. The United States is the largest manufacturer of genetically modified organisms (GMOs) and, unlike the European Union, currently allows them to be produced without an established, broad-based set of safeguards, regulations or labeling requirements. While many argue for their safety, some scientists, nutritionists and health professionals liken them to Frankenfoods — scary hybrids that nature never intended. Dr. Kathy Gruver, health and wellness expert and author of “The Alternative Medicine Cabinet,” is firmly in that camp. Gruver earned her Ph.D. in natural health and maintains a practice in Santa Barbara, California. What are genetically modified foods? “Genetically modified foods are those that have been created using genetically modified/bio-engineered seeds. This differs from crossbreeding or selective breeding in that genes from species that would not normally cross are mixed together. The most common genetically modified foods are corn, soy and cotton. Ironically, these are also the ones most highly subsidized by the government, and they go into making the cheapest food. “There is a soil bacterium that was found to be resistant to Roundup. Manufacturers cut out that sequence of DNA, mixed it with E....
Source: WBZ-TV - Breaking News, Weather and Sports for Boston, Worcester and New Hampshire - Category: Consumer Health News Authors: Tags: Health Your Home Corey Whelan Frankenfoods Genetically Modified Food Genetically Modified Organisms Jayson Calton Ph.D. Mira Calton CN Your Home News Source Type: news