陰謀論: 美國人每天被汽水豆腐薯片毒害 Poisoning Americans Daily: Genetically-Modified Soda, Tofu, and Chips

陰謀論: 美國人每天被汽水豆腐薯片毒害
Poisoning Americans Daily: Genetically-Modified Soda, Tofu, and Chips

Frank Liz
savingaplanetatrisk
Americans are poisoning themselves daily and they don’t know it.

Americans are eating genetically-engineered foods every day and they don’t know it. That’s why they don’t know they’re poisoning themselves.

In the United States, 88 percent of the corn, 93 percent of the canola, and 94 percent of the soybeans are genetically-modified. Genetically modified tomatoes, pork, and salmon, among many other foods, are also in our stores. In 2011, the country had 69 million hectares (170.5 million acres) of GM cropland.



Are you a vegetarian who uses textured vegetable protein (TVP) or tempeh in your recipes? TVP and tempeh are derived from soybeans. If the package didn’t say organic, then you’re probably eating genetically-modified products. As for soy milk, tofu, and miso . . . well, you get the idea.

For babies allergic to dairy, there is even
soy-based infant formula.

Are you a carnivore? Livestock feed for cattle, pigs, chickens, and aquaculture catfish is dominated by corn and soy . . . genetically modified corn and soybeans. In fact, 98 percent of the American soy crop is used in livestock feed. So, when you eat meat, you’re eating a GM product.

Approximately 75 percent of the processed food in American grocery stores has genetically-engineered ingredients. High fructose corn syrup, for example, is found in most sodas, many snack foods, ketchup, and even commercial bread and that syrup usually comes from GM corn.

If the food label has words like ascorbate, lysine, maltodextrin, modified food starch, or xanthan gum than you’re probably eating GM-derived food.

What do GM foods have to do with poison?

They are poison. Literally.

Genetic engineering has produced toxins never seen before, and those toxins are in the GM foods we’re eating. It has increased the level of allergens in GM crops, altered the composition of protein and other nutrients, and increased the GM crop’s absorption of pesticides and other chemicals. It doesn’t matter how much we wash an ear of corn. We’re eating those pesticides and chemicals, too.

Scientists have linked microRNA (ribonucleic acid) to cancer, diabetes, and Alzheimer’s disease, among other illnesses. It is found in GM crops, like rice, and in the blood and organs of people who eat those GM crops. Recently, Chinese scientists found that microRNA survives the human digestive process and affects, among other things, our cholesterol function.

GM scientists now propose splicing microRNA into more seeds to block the function of specific genes in insects, so that the GM crops can better resist pest infestations. Unfortunately, humans and insects share a lot of the same DNA. Thus, the microRNA in a GM crop would undoubtedly impact human genes as well when it is eaten.

In independent laboratories from the U.S. to Russia, animals fed GM foods suffered damage to their kidneys, livers, hearts, adrenal glands, spleens, and the haemotopoietic (blood-forming) system. They slowed immune response times, provoked often severe inflammatory (allergic) responses, and altered testicles and sperm cells in males. Infant size and weight dropped. Infant mortality rates skyrocketed to over 50 percent.

In a 2011 published study of human consumption of GM foods, scientists found that the genetic material inserted into GM soybeans transferred into bacteria living inside human intestines, stayed there, and continued to function.

Traces of Bt toxin from Monsanto Bt corn were found in the blood of 93 percent of the women studied and in 80 percent of their umbilical cord and fetal blood.

In Europe, the German chemical company, BASF, moved its GM plant-science headquarters from Germany to Raleigh, North Carolina. Widespread opposition from citizens, farmers, and politicians to its GM crops, like the Amflora potato, meant that BASF had no market for its GM seeds.

GM giant Monsanto has stopped developing genetically-engineered crops to be grown in Europe, because most European countries refuse to allow them to be grown.

In America, however, the Food & Drug Administration’s Deputy Commissioner for Food Safety is a former Monsanto executive. In February 2012, the U.S. Department of Agriculture sped up the approval process for genetically-modified foods.

When he was campaigning for the presidency in 2007 and 2008, Barack Obama promised to introduce legislation mandating the labeling of GM foods. So far, he’s done nothing. So, grassroots movements in several states like California and Florida and Vermont are putting GM labeling bills on their ballots.

If they pass, people will at least have the information they need to decide whether to poison themselves or not.

你有食過肉膠水而不自知嗎? Are you eating 'meat glue' and don't even know it?

BAKERSFIELD, Calif. (KBAK/KBFX) — It is a colorless, odorless and tasteless white powder called transglutaminase. It goes by many names, including "meat glue."

It is used for creative dishes by gourmet chefs and to fuse together scraps of meat, to form one solid piece. It is legal to use in the United States.

I recently did a Skype interview with an investigative writer for a website called Activistpost.com. Heather Callaghan is an outspoken meat glue critic and said consumers have been kept in the dark about its use.

"The safety issues that comes up isn't so much the ingredient," Callaghan says. 'My main concern is that a lot of people feel betrayed, they didn't know. They deserve the right to know."

Transglutaminase is classified by the USDA and the FDA as a "GRAS" product. GRAS stands for "generally recognized as safe" when used properly.

I interviewed Kern County's chief environmental health specialist Donna Fenton, who said, "TG is naturally occurring. It's found in bacteria and in plants and animals. What they are doing is taking that specific enzyme and using it as a binder or a glue to keep different forms of meat products that have protein, together."

Even though various articles say the use of transglutaminase could be dangerous due to higher bacteria levels in meat glued foods, Fenton says the enzyme itself is an antibacterial.

Callaghan has just written another article on meat glue, and says it would be tough to track the source of an E coli outbreak if several pieces of meat were stuck together, but adds, "So far we haven't heard any reports of it happening yet, but some people are very worried about it."

Fenton had tips for people trying this substance at home. She says you need to make sure the highest internal temperatures required for safe cooking has been reached.

But when ordering from a restaurant, how do you know that juicy steak you ordered is really one prime cut of meat and not several lesser quality pieces stuck together with meat glue? Some say, you can't. There are several state and federal laws in place geared toward protecting the consumer in grocery stores and restaurants.

The California Retail Food Code reads: "Food offered for human consumption shall be honestly presented in a way that does not mislead for misinform the consumer."

The FDA Food Code reads: "Food or Color Additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color or quality of food."

The Sherman Food, Drug and Cosmetic Law reads: "Any food is misbranded if its labeling is false or misleading."

In California, these laws don't just apply to labels.

"Even in menu labeling, they have to indicate if it says it is a steak, it has to be a whole steak, it can't be formed from other pieces of meat," Fenton says. "If they are doing it in a restaurant, it has to be on the menu. If they use that binder to create that meat, it has to be indicated."

Why is banned from countries overseas? The European Parliament voted to ban this type of substance a few years ago, saying it had no proven benefit for consumers and might mislead them instead, according to a report by Healthy Freedom Alliance.

We called more than 20 Kern County businesses, including local and chain restaurants and butcher shops. All but one said they never heard of meat glue.

Local consumers had questions about the long-term health impact of using a substance like this.

"How long has this product been tested? How was it tested?" local consumer Keith Symonds asks.

Another consumer, Lauren Marsh, is worried about possible allergic reactions.

These are issues that Fenton says have merit, but, she says the only health issue found is that those with a gluten allergy may find themselves allergic to it, as well.

What can you do to make sure you are not getting a meat glued steak? Read the menu, read the label, and, when you dine out, Fenton says, "Ask them. If they lie to you, it is a violation.