Genetically Modified Food: Dr. Harlan Sparer uncovers the concerns of food created using genetically modified organisms
Jun 28, 2013 07:18PM ● By By Dr. Harlan Sparer
The big question everyone asks about food created using genetically modified organisms (GMO) is, “How does this affect me?” Let’s begin with Monsanto Roundup, one of the most popular herbicides available. By genetically modifying cash crops such as soy, canola, wheat, cotton and corn to resist being killed by this herbicide, spraying Roundup supposedly kills all the weeds and leaves the cash crop. This all appears to be high-tech and cool at first glance. In fact, this substance may not swiftly kill us like it does the weed in the garden, but it slowly degrades us in several ways.
Glyphosate, found in Roundup, works by clinging onto important nutrients and enzymes, making them unavailable and unusable. This kills weeds rather quickly and us rather slowly. When eating GMO foods of this nature, there are literally fewer nutrients in the food, due to the effect of the chemical. When eating an animal product fed on a GMO diet, the same thing occurs. Some of the Roundup itself may contaminate the GMO food, subjecting us to this herbicide directly, which clearly is not good. This herbicide directly and indirectly affects enzyme and hormone formulation, causing suffering and misery.
BT, another extremely popular variety of GMO, is an abbreviation for bacillus thuringiensis. The bacteria produce a toxin that is activated by the alkaline pH present in insects’ digestive tracts. When an insect pest ingests it, its digestive system dissolves as a result of the BT toxin’s activation. This also occurs with beneficial insects such as bees. BT was originally sprayed as a non-chemical, “ecofriendly” insecticide until a scientist at Monsanto thought it would be great to genetically modify food to produce it, removing the cost and inconvenience of spraying.
The problem is that part of our colon is alkaline enough to activate the BT toxin. This causes microscopic holes in the small intestine (duodenum), allowing partially digested food into the bloodstream. The resulting leaky gut syndrome can cause many health problems due to autoimmune reactions as the body’s protective agents begin attacking the food in the blood.
We are aware now that GMOs in varying forms cause cancer, diabetes, gout, autism, asthma, heart disease, obesity and a peculiar skin condition known as Morgellons disease. The first and most obvious goal is to stop buying and using them. An attempt to label GMO foods in California recently was stopped by a major GMO industry effort. It stands to reason that it is a matter of time until the marketplace dictates that they stop doing this.
To avoid some of the sneakier additives, here are some of them: soy lecithin, vegetable oil, high fructose corn syrup, corn syrup, canola oil, cottonseed oil, corn or soy-derived vitamin C and E, sugar beets, corn, soy, wheat, milk, butter, cheese, yogurt, zucchini, yellow squash, papaya, soy protein isolates, texturized soy protein, soy cheese, animal protein from animals fed GMO feed (meat, poultry, pork and lamb), infant formula, breakfast cereals and candy. Organic versions are non-GMO.
In milder cases of GMO poisoning, simple avoidance for several weeks or months is enough to reverse the effects. The duodenal lining repairs itself quickly. Organic vegetable juice, nutrient-rich algae and raw sprouted foods help to rebuild and replenish the body. More severe cases require the guidance of a holistic nutrition regimen under the guidance of a licensed professional that understands the inherent biochemistry of the problem.
The bottom line is simple. It’s all about giving our money to big agribusiness. If we don’t buy it, they will stop making it.
Dr. Harlan Sparer is a DNFT chiropractor practicing in Tempe. He can be reached at 480-245-7894 or [email protected]. For classes, recipes and videos, visit TempeNonForce.com or YouTube.com/user/drharlan11.
