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Non-GMO: Hottest Food Trend
Consumers of any age can improve their health with one change.
"Avoid eating genetically modified organisms (GMOs)," says
expert Jeffrey M. Smith, who points to evidence of mounting
health risks associated with gene-spliced foods.
Smith urges consumers to cross off brands that contain
genetically modified (GM) ingredients, which are in 60-70% of
foods sold in the U.S. The principle offenders are non-organic
soy and corn derivatives and canola and cottonseed oils. Thus,
Ragu tomato sauce would be off limits, since it contains corn
syrup and soybean oil, but Light Ragu or Barilla brand sauces,
which contain olive oil and no corn sweetener, are non-GMO.
"Consumers in the U.S. are being used as human guinea pigs by
biotech companies, which rushed their GMOs to market without
adequate studies and before the science was ready," says Smith.
"Once Americans learn they are feeding these high-risk foods to
their children, they will demand non-GMO alternatives." In
Europe, where consumer knowledge about GMOs is considerably
higher, shoppers' concerns prompted food manufacturers there to
remove all GM ingredients. Smith sees this trend building in the
US, with more and more healthy brands declaring ingredients
"Non-GMO" on the label.
Smith's new book, Genetic Roulette: The documented health risks
of genetically engineered foods, due out in the spring, links
GMOs to risks such as allergies, immune system dysfunction,
potentially pre-cancerous cell growth, stunted organs and death.
"Many of the beliefs about DNA that were popular when GM foods
were introduced ten years ago," he says, "have been proven
wrong. Swapping genes between species turns out to have far more
unpredicted dangerous side effects than we thought."
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Smith also documents how several animals, when given the option,
choose non-GM food over GMOs. These include cows, pigs, elk, deer,
raccoons, squirrels, mice, rats and geese.
Jeffrey Smith is the author of Seeds of Deception, the world's
bestselling book on GMOs. He is the founder and executive director
of The Institute for Responsible Technology (IRT) and a leading
spokesperson on the risks of GM foods.
Go to www.responsibletechnology.org for eater-friendly tips for
avoiding GMOs at home and in restaurants.