Top 10 Worst GMO
Foods for Your GMO Foods List
Genetically
modified foods (GMO foods) have been shown to cause harm to humans, animals,
and the environment, and despite growing opposition, more and more foods
continue to be genetically altered. It’s important to note that steering clear
of these foods completely may be difficult, and you should merely try to find
other sources than your big chain grocer. If produce is certified
USDA-organic, it’s non-GMO (or supposed to be!) Also, seek out local farmers
and booths at farmer’s markets where you can be ensured that the crops aren’t
GMO. Even better, if you are so inclined: Start organic gardening and grow them yourself. Until then, here are
the top 10 worst GMO
foods for your “do
not eat” GMO foods list.
GMO Foods
List: Top 10 Worst Foods
1. Corn
One of the
most prominent GMO foods, avoiding corn is a no-brainer. If you’ve watched
any food documentary, you know corn is highly modified. “As many as half of
all U.S. Farms growing corn for Monsanto are using genetically modified
corn,” and much of it is intended for human consumption. Monsanto’s GMO corn has been tied to numerous health issues,
including weight gain and organ disruption.
2. Soy
Found in tofu,
vegetarian products, soybean oil, soy flour, and numerous other products, soy
is also modified to resist herbicides. As of now, biotech giant Monsanto
still has a tight grasp on the soybean market, with approximately 90 percent
of soy being genetically engineered to resist Monsanto’s herbicide Roundup.
In one single year, 2006, there was 96.7 million pounds of glyphosate sprayed
on soybeans alone.
3. Sugar
According to
NaturalNews, genetically-modified sugar beets were introduced to the U.S.
Market in 2009. Like others, they’ve been modified by Monsanto to resist
herbicides. Monsanto has even had USDA and court-related issues with the planting
of it’s sugarbeets, being ordered to remove seeds from the soil due to
illegal approval.
4. Aspartame
Aspartame is a
toxic additive used in numerous food products, and should be avoided for
numerous reasons, including the fact that it is created with genetically
modified bacteria.
5. Papayas
This one may
come as a surprise to all of you tropical-fruit lovers. GMO papayas have been
grown in Hawaii for consumption since 1999. Though they can’t be sold to
countries in the European Union, they are welcome with open arms in the U.S.
And Canada.
6. Canola
One of the
most chemically altered foods in the U.S. Diet, canola oil is obtained from
rapeseed through a series of chemical actions.
7. Cotton
Found in
cotton oil, cotton originating in India and China in particular has serious
risks.
8. Dairy
Your dairy
products may contain growth hormones, since as many as one-fifth of all dairy
cows in America are pumped with these hormones. In fact, Monasnto’s
health-hazardous rBGH has been banned in 27 countries, but is still in
most US cows. If you must drink milk, buy organic. [ but also they add stuff
to skim milk even if no rBGH - so be careful to read labels. RAW milk is
actually better for you in most cases because it contains white cells, and
enzymes. Pris]
9. And 10.
Zucchini and Yellow Squash
Closely
related, these two squash varieties are modified to resist viruses.
The dangers of
some of these foods are well-known. The Bt toxin being used in GMO corn, for
example, was recently detected in the blood of pregnant women and their
babies. But perhaps more frightening are the risks that are still unknown. Even while these
foods should be on your GMO foods list so that they are avoided, you can buy
100% organic to be safest.
With little
regulation and safety tests performed by the companies doing the genetic
modifications themselves, we have no way of knowing for certain what risks these
lab-created foods pose to us outside of what we already know.
The best
advice: steer clear of them altogether.
11. ALSO he has said that
some safflower oil
is now gmo so again, might want to get that in organic.
ALSO SOME
MANUFACTURERS ARE ADDING CANOLA TO OLIVE OIL. SO DON'T COUNT ON CHEAP STUFF
BEING PURE.
Additional
Sources:
NaturalNews
WHAT
IS GMO?
Agricultural Crops That Have a Risk of Being GMO
GMOs,
or “genetically modified organisms,” are plants or animals created through
the gene splicing techniques of biotechnology (also called genetic
engineering, or GE). This experimental technology merges DNA from different
species, creating unstable combinations of plant, animal, bacterial and viral
genes that cannot occur in nature or in traditional crossbreeding.
For consumers, it can be difficult
to stay up-to-date on food ingredients that are at-risk of being genetically
modified, as the list of at-risk agricultural ingredients is frequently
changing. As part of the Non-GMO Project’s commitment to informed consumer
choice, we work diligently to maintain an accurate list of risk ingredients.
Agricultural products are
segmented into two groups: (1) those that are high-risk of being
GMO because they are currently in commercial production, and (2) those that
have a monitored risk because
suspected or known incidents of contamination have occurred and/or the crops
have genetically modified relatives in commercial production with which
cross-pollination (and consequently contamination) is possible. For more
information on the Non-GMO Project’s testing and verification of risk
ingredients and processed foods, please see the Non-GMO Project Standard.
High-Risk Crops (in
commercial production; ingredients derived from these must be tested every
time prior to use in Non-GMO Project Verified products (as of December 2011):
- Alfalfa (first
planting 2011)
- Canola (approx. 90%
of U.S. Crop)
- Corn (approx. 88%
of U.S. Crop in 2011)
- Cotton (approx. 90%
of U.S. Crop in 2011)
- Papaya (most of
Hawaiian crop; approximately 988 acres)
- Soy (approx. 94%
of U.S. Crop in 2011)
- Sugar Beets (approx. 95%
of U.S. Crop in 2010)
- Zucchini and Yellow
Summer Squash (approx. 25,000 acres)
ALSO high-risk: animal products
(milk, meat, eggs, honey, etc.) because of contamination in feed.
Monitored Crops (those for
which suspected or known incidents of contamination have occurred, and those
crops which have genetically modified relatives in commercial production with
which cross-pollination is possible; we test regularly to assess risk, and
move to “High-Risk” category for ongoing testing if we see contamination):
- Beta vulgaris
(e.g., chard, table beets)
- Brassica Napa
(e.g., rutabaga, Siberian kale)
- Brassica rapa
(e.g., bok choy, mizuna, Chinese cabbage, turnip, rapini, tatsoi)
- Curcubita (acorn
squash, delicata squash, patty pan)
- Flax
- Rice
Common Ingredients Derived from
GMO Risk Crops
Amino Acids, Aspartame, Ascorbic Acid, Sodium Ascorbate, Vitamin C, Citric
Acid, Sodium Citrate, Ethanol, Flavorings (“natural” and “artificial”),
High-Fructose Corn Syrup, Hydrolyzed Vegetable Protein, Lactic Acid,
Maltodextrins, Molasses, Monosodium Glutamate, Sucrose, Textured Vegetable
Protein (TVP), Xanthan Gum, Vitamins, Yeast Products.
You may also be wondering about…
- Tomatoes: In 1994, genetically
modified Flavr Savr tomatoes became the first commercially produced
GMOs. They were brought out of production just a few years later, in
1997, due to problems with flavor and ability to hold up in shipping.
There are no genetically engineered tomatoes in commercial production,
and tomatoes are considered “low-risk” by the Non-GMO Project Standard.
- Potatoes: Genetically
modified NewLeaf potatoes were introduced by Monsanto in 1996. Due to
consumer rejection several fast-food chains and chip makers, the
product was never successful and was discontinued in the spring of 2001.
There are no genetically engineered potatoes in commercial production,
and potatoes are considered “low-risk” by the Non-GMO Project Standard.
- Wheat: There is not
currently, nor has there ever been, any genetically engineered wheat on
the market. Of all “low-risk” crops, this is the one most commonly (and
incorrectly) assumed to be GMO. It is a key commodity crop, and the
biotech industry is pushing hard to bring GMO varieties to market. The
Non-GMO Project closely watches all development on this front.
- Salmon: A company called
AquaBounty is currently petitioning the FDA to approve its genetically
engineered variety of salmon, which has met with fierce consumer
resistance. Find out more here.
- Pigs: A genetically
engineered variety of pig, called Enviropig was developed
by scientists at the University of Guelph, with research starting in
1995 and government approval sought beginning in 2009. In 2012 the
University announced an end to the Enviropig program, and the pigs
themselves were euthanized in June 2012.
|
April 15th, 2013 | 
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