About GMO's and Glyphosate
The widespread use of GMO’s (genetically modified organisms) in the agricultural industry has raised many concerns in recent years. Dr. Don Huber is a leading GMO expert in the world. As professor of plant pathology at Purdue University, his research has received international recognition. According to Dr. Huber and other scientist, GMO crops are dangerous to our health and to our environment for several reasons.
There is an absence of actual peer reviewed published research supporting the safety of GMO crops. GMO foods contain genetically modified proteins, and many of them are modified to tolerate higher chemical herbicide quantities. The safety of either of these traits of GMO crops has not been established. “There are, however, both clinical and peer-reviewed scientific papers showing the hazards of GMO crops, including harmful secondary effects” (Huber, 2013).
Epidemiological studies show there’s an identical rise many diseases correlated with our increased usage of glyphosate and the increased prevalence of genetically engineered proteins in our food. Glycophosphate is the active chemical ingredient of the herbicide Roundup, and its increased use closely correlates with the rise of many diseases. Glycophosphate was initially developed as a chelator, meaning it binds with minerals. It has the potential to immobilized nutrients in food so that the body cannot utilize them. In addition to health concerns, the chemicals associated with GMO crops may be responsible for Colony Collapse Disorder (widespread honeybee die-off). Many farmers worry about unbridled cross-pollination with natural crops, as well as certain regulations that have been implemented by GMO companies such as banning farmers from seed saving. Some are worried that these economic control measures could lead to widespread famine.
References:
“Toxicology Experts Speaks Up About Roundup and GMO’s.” Dr. Huber. October 06, 2013. http://articles.mercola.com/