GMOs are genetically engineered foods (also known as GE foods) made in laboratories owned by chemical companies. The process of genetic engineering involves the insertion of genes from one species into the DNA of an unrelated species. This is a very new process, which has not been around for thousands of years, as some from the biotech industry would like us to believe. In fact, genetic engineering is only about 20 years old. IT IS NOT THE SAME THING AS CROSS BREEDING OR HYBRIDIZATION.
Most of the traits that have been engineered into our foods are done so to create herbicide tolerant varieties and pesticide producing varieties. Herbicide tolerant crops are resistant to chemicals such as glyphosate, dicamba, and 2,4-D (a component of Agent Orange.) Pest resistant (pesticide producing) varieties are engineered to contain a toxin in every cell of the crop that causes a bug’s stomach to explode when it tries to eat the plant.
When we eat these foods, we are ingesting the chemicals that were sprayed on the crops and/or the toxins engineered to kill. These substances are in 80% of the processed foods in America today. Studies have indicated that they have been found in human blood, breast milk, and urine. In May 2014, the allowable level of glyphosate, the chemical sprayed on most of these crops, was increased. In fact, the EPA doubled the allowable limit! To put this in perspective, soybean oil is now allowed to contain thousands of times the limit of glyphosate at which it can impact health.
The dramatic increase in the use of agrichemicals, such as glyphosate, correlates with a rise in more than 30 human diseases. Originally patented as a mineral chelator, glyphosate immobilizes nutrients, making them unavailable for the plant, and may interfere with mineral absorption in the human body as well. Glyphosate is also patented as an antibiotic that can devastate human gut bacteria. (Aka the micro biome, or the immune system.)