In my distant past, I may have posted once or twice about GMO foods. I really try to avoid them. There is no research that says they are different under the microscope or to the naked eye.
It’s the concept to why they are modified. The excuse is a moving target sometimes. At first it was to ward off pests, by the plant producing it’s own defenses. The Monarch Butterfly would thank them but it can’t where Bt corn is grown.
Then it was to reduce the competition from weeds and the extra time it takes Mega farms to cultivate fields. Now we spray a protein binding general herbicide. The protein can be animal or vegetable and changes under the right conditions (digestion possibly).
But what… we use the same herbicide to dry grains to quicken the time between harvest and sale!
Let’s forget they interbreed with ‘normal’ varieties altering them to carry the modified genetic materials. Don’t worry the production is reduced in the real world. So why do we do this…..?
I digress. According to Center for Food Safety, 92% of US corn has genetically-engineered origin, 94% soybeans and cotton are as well. Cottonseed oil is a cheap oil used in mass produced food. Transgenic wheat is a mystery. It doesn’t exist but traces are found in our food. Rice is 60 to 70% modified in our foods. Most of these many represent the grains as mixed as an ingredient not always whole grain.
I actually look at boxes. Most people want to tell you what’s in there stuff. The largest food corporations in the US fought mandatory labelling. Imagine finding it your Coke is GMO! (High fructose corn syrup, yep)
But here’s where I started off. My Fancy Uncle Ben’s Rice …. GMO. Regular Uncle Ben’s rice is not! You can’t just assume everything is the same. Those tiny words at the bottom of the side, watching below nutritional data, ingredients, is partially produced with genetic engineering
Most famous post ever is here about GMO potato chips
Genetically Engineered Chips?! – http://wp.me/p5WPVY-1re