Last week we looked at some basics when it comes to genetically modified products and what foods and crops are GMO’d the most. This is a continuation.
The two most common forms of genetic engineering are:
-To make an organism insect resistant,
-To make an organism herbicide tolerant. Meaning, you can spray the plant with pesticides to kill the pests, but the plant will withstand the poison.
The other type of genetic engineering, which is concerning many doctors and health professionals is the Antibiotic resistance Marker Genes (ARG or ARM) range of GMO, which has inbuilt bacterial resistance.
There are two sides to GMO too, those for and those against.
“Gene technology provides the opportunity to improve human and animal health, create a safer and more sustainable food supply, and generate prosperity for Australia.” CSIRO
They say that genetically modified crops, altered for insect resistance or herbicide tolerance allows the farmers to use less chemicals and pesticides on their farms.
Meaning fewer chemicals in the environment, and less harm to the friendly insects.
I interviewed a US based expert in GMO and asked him his thoughts.
He’s a best selling author, award-winning filmmaker and executive director of the Institute of Responsible Technology (IRT) Jeffery Smith, who is a strong advocate for eating healthy non-GMO foods and products, and who regularly appears on radio and television shows, such as the Dr.Oz show, Fox News and CNBC.
When I asked him what the known and theorized health impacts of GMO foods were at this point, he answered:
“The current generation of genetically engineered foods is fraught with unpredicted side effects. The process of gene insertion, whether done by gene gun or bacterial infection, followed by cloning of the cell into a plant, causes between 2 to 4% of the DNA to be different compared to the non-GMO parent.
Next week, I’ll share with you the full interview with Jeffery Smith.