More Trashing Organic Standards
(This is the second in a series. Part I can be found here — JH)
Want to know about Congress’ most recent effort to trash organic foods?
Genetically engineered (genetically modified) foods – coming to poison meals and fields near you.
If they haven't already.
Market surveys around the planet show nobody wants to eat mutant meals. In the US, GMO labs made certain the USDA and FDA would not tell us this crap is in our food. That's why most Americans have no clue that
“Currently, up to 45 percent of U.S. corn is genetically engineered as is 85 percent of soybeans. It has been estimated that 70-75 percent of processed foods on supermarket shelves–from soda to soup, crackers to condiments–contain genetically engineered ingredients”
GMO’s – commonly known as Frankenfoods or Frankenseeds – are the ultimate pollutants. They copy themselves with each harvest season, contaminating the normal plants around them with genetically modified pollen.
All non-GM farmers in North America are finding it very hard or impossible to grow GM-free crops. Seeds have become almost completely contaminated with GM organisms (GMOs), good non-GM varieties have become hard to buy, and there is a high risk of crop contamination.'
So a bunch of farmers plant different seed. Who cares? What does that mean to us city folk?
Genetically modified organisms are plant (or animal) mutants with alien species’ DNA forced into their genetic material. Unlike conventional plant or animal breeding, many Frankenseeds are not genetically stable. Their genetic instability means that each successive generation can express new genes, and so each generation has unpredictable new proteins.
But protein is good, right? That’s what we eat. Proteins are like people. Some proteins help us – some kill us. Egg protein nourishes us; castor bean protein (ricin) is a deadly poison. Edible mushrooms taste good because of proteins that affect our taste buds. Poison mushrooms kill because of proteins that affect our livers.
Over the past several thousand years, what we know as agriculture was the slow process of finding which plants killed us and which plants fed us, and then getting good at growing the ones that fed us.
Thousands of years of trial and error figuring out which plants had toxic proteins. Less than two decades of Frankenseeds later, GMO potatoes, soy, and corn have turned back the clock to 10,000 BC.
What proteins do these GMO mutants actually make? What happens when we eat this stuff?
GMO corn, soy, and potatoes show toxic effects on living animals. The GMO soy (Monsanto’s Roundup-Ready soy) we grow and eat in the US is so toxic that more than half of baby rats fed with the stuff die in just three weeks.
Hey – it's only 85% of the US soy crop, right?
The rest of the planet doesn’t want to eat this crap any more than we do. In the EU and other nations where GM foods are labelled as such, demand is zero. US export markets for rice and corn (maize) have been severely damaged by GM contamination.
To protect the public and organic farmers, four California counties banned GMO crops. Rice farmers in Arkansas and California protected their crops with laws preventing contamination by GMO crops. In fourteen other states, local and or state laws ban GMO’s.
GMO’s banned in part or all of sixteen states – almost a third of the US is protected from mutant food, right?
Not any more – the GMO labs did an end run yesterday in the House Subcommittee on Livestock, Dairy and Poultry, and the GMO labs won. Sec 123 of the new Farm Bill effectively precludes local control over GMO contamination.
If the Farm Bill passes with Sec 123, our sole protection against toxic GMO foods will be the USDA organic standards.
Until the GMO labs and their servants at USDA get rid of them.
But don’t worry – we’ll have seven days to comment.
(Photo of Chinese factory by Ariana Lindquist for The New York Times, via Goldy)