Toxins in Our Food – The Major Contenders
Updated: May 19, 2020
Looking for a way to reduce the toxins in your groceries? Here are 8 top toxins and the “whys” for keeping them out of your kitchen…
GMOs (genetically modified organisms). GMOs are engineered when two different species’ DNA (plants, bacteria, viruses, animals) are spliced and a new organism is formed. This is generally done to create a “supercrop” that fits specific needs such as withstanding toxic, weed killing sprays. Genetically modified crops have been created by the U.S. company Monsanto to withstand chemicals such as their own RoundUp. (“RoundUp Ready” crops).
Most EU countries have strict bans on genetically engineered foods, and many countries have completely banned them. Almost all corn and soy products in the U.S. are now genetically modified. This list includes modified corn starch, corn syrup, soybean oil and other products that you will find on most ingredient labels of processed foods. Certified organic products can not be GMO, which is another reason to buy organic. We can not be sure of the outcome of eating GMOs. Is the increase in food allergies linked to genetically engineered food? How about autism? In studies performed on lab rats, it only took 6 generations for the rats who were only fed GMO food to become completely sterile. In early generations, baby rats were deformed and had serious health issues. Farmers have reported their cows and pigs who have consumed RoundUp Ready soy have become sterile and others claim offspring have died shortly after birth. Our children who are being fed (at this point, unlabeled) genetically modified foods are the lab rats. Is this an experiment you want your children to be a part of?