Genetically modified organisms (GMOs) refer to any organism whose DNA has been modified using genetic engineering technology to improve:

• Crop yields
• Nutritional content
• Pest control

To be fair, we’ve genetically modified plants in one form or another for 10,000 years. Fast-forward to 1996, when transgenic species covertly popped up in the produce section: a pink grapefruit here, a delayed ripening tomato there. Who would notice? 

In 1992, the USDA asserted that genetically modified wheat never made it past field trials, and yet, in 2013, a Roundup Ready wheat variety was found in WA, OR, ID, and Montana, prompting Japan and South Korea to temporarily halt U.S. wheat exports, costing farmers a billion dollars in lost revenue; they later won a class-action suit against the biotech companies that provided the seeds.

Who controls these seeds? Monsanto, Dow, DuPont, and Syngenta control 60% of all U.S. seeds and own 80% of the corn and 70% of the soybean market.  These seeds are patented, and farmers must sign agreements that prohibit sharing them with independent third-party researchers or conducting research on their own.

Since the introduction of GMOs, health concerns surrounding them have risen, notably cancer. According to the American Cancer Society, there is no current evidence linking GMOs. However, there isn’t enough long-term research to discount it either.

But could genetically engineered foods also contribute to allergies and intestinal ailments such as IBD (Crohn’s disease)? Although allergies have subjective factors, the Bt gene (Bacillus thuringiensis) is engineered into crops like corn to stave off targeted pests. Here’s what happens: The toxin eats holes in the insect’s intestinal membrane, causing gut paralysis. The insect doesn’t die right away; it takes a few days. If it’s doing that to the intestinal lining of an insect, what’s it doing to our gut long term? While the USDA and EPA claim that Bt isn’t harmful to humans and animals, it provides food for thought next time you’re nibbling an ear of sweet corn.

According to the American Academy of Environmental Medicine (AAEM), there are no human clinical trials of GMO food, but those done with animals indicate serious health risks to include:

• Infertility
• Immune problems
• Gastrointestinal issues

Very little independent research is available. What is posted was funded by Big Ag. It doesn’t take a degree in biogenetics to know what side the results were buttered on. What’s the remedy? Become informed. Stand up and say “No” to GMOs and Frankenfoods. Organizations such as  IRT, the Institute for Responsible Technology, the European Network of Scientists, and Earth Open Source, offer guidance.  Another helpful tool is SmartLabel, a downloadable app to scan food products for their GMO content. Better still, support your local farmers’ market.

Additional Sources:

• National Research Council. 2010. The Impact of Genetically Engineered Crops on Farm Sustainability in the United States. Washington, DC: National Academies Press.
• Royte, E. (2013) “The Post-GMO Economy: One mainstream farmer is returning to conventional seed—and he’s not alone.” Modern Farmer.
• GMOs: What eaters need to know. https://www.farmaid.org/issues/gmos/gmos-what-eaters-need-to-know/