Genetically Modified Foods (GMFs) have actually been around for thousands of years. But, it’s only with the discovery of DNA that the practice has gotten down to the molecular level. Despite efforts to have GMFs (AKA Frankenfoods) clearly labeled, the laws have yet to catch up with the growers. Here are some common foods you may not know are GMFs.
Papaya grown in Hawaii in the last 15 years is modified to resist Ringspot virus. Also, they’ve been modified to preserve freshness before hitting supermarket shelves in the US.
Yellow Squash is modified to be more resistant to insects with genetically engineered insecticide. It is also modified at the molecular level to resist plant viruses.
Despite claims that GMO insecticides break down in the human body, the proteins that make up insect repellent in zucchini have been shown to be building up in the blood of pregnant mothers and newborn babies.
Itself a chemical product, Aspartame has been further engineered with the introduction of foreign bacteria. Conclusive studies about Aspartame’s harm to human health have yet to be published.
Too much sugar is bad for everyone. GMOs are making their appearance in the sugar market by way of processing less expensive sugar beets, rather than more costly, natural sugar cane.
Dairy cows have been fed antibiotics and growth hormones to increase their milk yield for decades. Those substances are increasingly being found in most of the milk on the market, and, more and more, in humans.
GMO cotton intended for textile manufacturing is safe for humans. But, the high-end processed product, an essential ingredient of finer cooking oils, is making its way into the market.
Canola oil is an essential ingredient for processed foods to preserve freshness and appearance. There’s almost no way to tell how much genetic engineering has occurred in Canola Oils, since thousands of food manufacturers have their own formulations.
The original GMO, corn has been manipulated with hybridization for thousands of years. But, because it’s being considered as an alternate fuel source, further tinkering at the molecular level has increased and is showing up in processed foods.
Soy is the single most prevalent ingredient found in 90% of processed foods. There is simply no way to tell how gene manipulation of soy affects the human body without further scientific study. So far, it doesn’t look like that’s going to happen any time soon…