GM foods don’t look like Frankenfoods.
In fact they look pretty normal. Switch to organic to avoid them yes, but why?
Yeah, we’re worried about them, but that hasn’t stopped us fiddling around with breeding things. Have done for pretty well always.
Messing with genetics
Rose-growers regularly do it to breed a champion variety. And look what we’ve done with dogs. No, that cute Jack Russell hasn’t evolved from wolves directly, it was bred that way. So was the Maltese poodle – and the Chinese crested dog.
Let’s be honest, humans have been meddling with how things grow for millions of years. So why all the hoo-hah about genetically modified foods when the meat and vegetables we’re already eating are dramatically different to how they were even 100 years ago?
And really, what’s wrong with wheat or maize that can withstand weeds, doesn’t rot when it rains, doesn’t get attacked by insects, and grows stronger and richer because of how it was propagated?
Ah, because now it’s additives and chemicals – and we worried about what they do. Tampering with DNA, our children are going to grow up zombies. And what about harmful antibiotic-resistant bacteria present in the same foods?
We swallow them, no telling what diseases we could end up with. We’re all going to die – ARGH!
Well, yes – except why haven’t we done it already? Pegged off and gone to the Happy Eating Place in the sky? No health hazards in paradise.
Which is really the issue, isn’t it? The possible health hazards.
Unseen, unrecognised risks
Believe us, they’re there alright, and way more dangerous than anything to do with GM. They attack our gut and whole body system, inflicting damage to affect us for years. Yes, they could kill us – and yet nobody really recognises they’re there – not the Food Standards Agency, not the Department for Environment, Food & Rural Affairs (DEFRA), the British Medical Association, nobody.
Unregulated, uncontrolled, unmonitored, but present in nearly everything we eat – we’re talking about antibiotics.
Antibiotics doing damage? Better believe it. For a start they work by killing bacteria. Not so bad when they’re used against infections on the skin. But sheer havoc when they work internally in our gut.
As medics are now starting to take note, hundreds of trillions of bacteria live naturally down there. A harmonious partnership in which they do the heavy lifting of digestion, protein production and immune system control – while we look cool and do important stuff, like choosing which TV programme to watch next.
Enter, the killers
Drop in continuing mouthfuls of killer antibiotics and it’s like a series of mortar bombs going off – destroying whole families of vital bacteria with every hit – shrinking our gut diversity, massacring our valuable microbiota wholesale, leaving us less able to withstand attacks from other bacteria outside – often invincible because they’ve become antibiotic resistant.
Not what you thought antibiotics did?
OK, so the Doc prescribes them for whatever sickness you have and they go to work quickly to kill the bad guys – blow up their whole house and everybody in it. Along with the innocent folk next door on both sides and several places down the block, all the passers-by, and the several coach-loads of others in the street because it’s mealtime and there’s digesting work to be done.
Except we’re not talking about one-off medical doses here. We’re on about the constant onslaught of small amounts, the never-ending attrition of bacteria-killing antibiotics in everything we eat.
And we mean everything.
Our daily super-fatteners
For decades now, farmers have been adding antibiotics to livestock feed because it speeds up their growth – bigger, better in half the time.
Still don’t believe it?
Here’s a study about antibiotics in maize and other crops used as animal feed, like soya. It demonstrates “that the antibiotic chloramphenicol occurs naturally in straw and maize. This antibiotic is prohibited in the EU for use in food-producing animals.”
Want more? This stuff is not just laced through from manure, here’s the FAO background on why maize among other crops is deliberately treated with oxytetracycline and streptomycin – control against white spot.
If you still want proof, look at your own waistline. Bigger is it, since 5 years ago? Heading steadily upwards to Size 16?
Don’t be surprised, with every mouthful we’re ingesting mini-doses of the same stuff that farmers use to make their animals bigger. We’re getting fatter because a regular diet of antibiotics is driving us to it – so that two-thirds of us are now overweight according to Public Health England.
Of course we are, we’re pigging out all the time on agriculture’s No 1 growth booster!
Not good for any of us
Which means we’re at risk from all the disorders that getting fat brings – type 2 diabetes, cancer, heart disease, asthma, take your pick.
Take a look at your own kids too. Like the rest us, they’re probably chubbier as well. And how about your daughter? Don’t you think it’s strange that she’s developing so early – a woman at 10 years old and already into puberty?
So, GM foods – are they really that bad?
Not alongside antibiotics, they’re not. And they’re not the reason for switching to organic, either.
Antibiotics are. And the sooner we switch, the better. To something all natural, we hope – no additives or whatever, grown with “uncontaminated” fertiliser.
Because like it or not, our food is killing us.
Picture Copyright: zurijeta / 123RF Stock Photo