Genetically modified food is more prevalent than you might think—and not ideal for our diets.

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Unfortunately, we Americans are not getting much of a choice when it comes to what we’re eating. A “secret” ingredient for the past two decades and counting has been lurking in our food supply, and sadly, it’s becoming more and more common. In 1992, the first GMO food was created—the “Flavr Savr” tomato—marketed as a “spoilage-resistant and always red-ripe” treat.

Since their inception, the effects of these genetically modified organisms (GMOs) on human health have been colorfully debated. But prior to their invention, these substances were not an integral part of the human diet and therefore their health consequences for those who consume them over long time periods were unknown—that is, until recently.

New research published in the journal Food and Chemical Toxicology may change your mind about what’s for dinner. The study links GM corn to serious deleterious health consequences—so serious that the animals tested in the study were 2 to 3 times more likely to die from cancer.[1] If you are wondering why so many of your friends and loved ones are developing cancer, this new research—although admittedly conducted on animals—may be sadly revealing one of the modern day underlying causes. 

What Is GMO?

GMOs are organisms in which the DNA has been altered by a process called “modern biotechnology” or “recombinant DNA technology.” Genetic engineering involves crossing species which would not naturally cross in nature.

Specifically, genetically-modified food includes plant foods which have had their genes altered to make them resistant to certain pesticides, diseases, or insects. All GM crop varieties contain distinctly different pesticide residue. Essentially, the plants are altered in such a way that they can be repeatedly sprayed with an abundance of pesticides and not be affected; they also actually kill insects themselves due to the pesticide residue inserted into their genetic code.

The motivation for all this effort is not for the benefit of you, the consumer. The benefit is that food growers can now treat their corn crops with all kinds of pesticides and herbicides killing the bugs and the weeds, but not the corn. The corn crop yields increase and so do their profits. In doing so, however, the corn you eat today is not only genetically modified, but it has been soaked in pesticides or herbicides—and it delivers that toxic residue directly into your body when you eat it.

Health Effects of Eating Genetically Modified Food

There are no known human research studies involving GMOs. Proponents of GMO foods will often argue that because no human studies exists, there are no known health effects in humans. This begs the question, “How would we know that these foods are safe for humans if we have never studied them to find out?” The truth is that although there is no human research, there are several animal studies involving GMOs.

Recently, scientists evaluated the health effects of a Roundup-tolerant genetically-modified corn in rats. In the female rats, all treated groups died 2 to 3 times more than controls, and more rapidly. Deaths occurred due to large mammary (breast) tumors and disabled pituitary glands. The researchers also discovered sex-hormonal balance was disrupted by the GMO and Roundup treatments.

This difference was visible in the male groups fed GMOs, too. In treated males, liver congestions and necrosis (death) were 2.5 to 5.5 times higher. Males presented 4 times more large tumors than the control group. And, both the males and females suffered from severe kidney diseases, generally 1.3 to 2.3 greater than the control group.[1]

The critics of GMO crops argue that the effects in humans could include: introduction of new proteins spliced into genetically-engineered foods which introduce new allergens in the food supply, increased antibiotic resistance, enhancement of the environment for toxic fungi to grow, increased cancer risks, degradation of the nutritional food value, production of new toxins, and concentration of toxic materials in GMO foods.

What Is Genetically Modified Food Doing to the Environment?

Aside from health concerns, apprehensions exist over GMO contamination of the environment. GMOs have the ability to escape containment systems and introduce their engineered genes into neighboring non-GMO crop populations. There is also concern regarding engineered pesticidal effects on non-target insects and animals. For example, one particular GM corn variety contains the chemical Clothianidin used to reduce damage to the corn caused by secondary pests.

In 2008, the U.S. Environmental Protection Agency reported that exposure to Clothianidin-treated seeds is highly toxic to honeybees and may result in developmental effects in small mammals. Moreover, according to the EPA, “Clothianidin in the environment introduces a compound that has potential to leach to ground water, as well as runoff to surface waters.”[5] In Germany, Clothianidin is banned; in fact, GMO foods have been banned in several countries— Japan, New Zealand, Germany, Hungary, France, Austria and Greece.

Are GMO Foods Labeled?

Interestingly, since GMO foods are banned in other countries, most of these crops Americans eat are produced in North America. As much as 75 to 80 percent of processed foods on supermarket shelves in the U.S. contain some type of a GM food. So, most Americans are eating GMO foods whether they know it or not. The problem is you can’t see, taste or touch a gene inserted into a plant or sense its effects on your health or the environment.

Furthermore, while produce can be marked genetically-modified (the first number on the sticker of GMO produce is “8”), there are no laws requiring labeling, so identification is difficult.

How Can You Avoid GMO Foods?

The most common GMO crops are corn, soybeans, canola (rapeseed), sugar beet, and cottonseed. According to the National Agricultural Statistics Service, in the U.S., 93 percent of the planted area of soybeans, 93 percent of cotton, 88 percent of corn, and 95 percent of the sugar beet are genetically-modified varieties.

• To limit exposure to GMO foods, the best method is to avoid the five most common GMO food sources and ingredients—anything with corn or corn oil, cottonseed oil, canola oil, sugar and soybeans or soybean oil. Also, avoid processed foods made with GMO-crop ingredients: popcorn, frozen pizza, soy sauce, baby formula, dry cereal, cookies, frozen dinners, aspartame sweetener, canned soups, and crackers, just to name a few.
• Avoid meat, eggs, and dairy products from animals that have been fed GM corn feed.
• Limit consumption of Hawaiian papaya, zucchini, and yellow squash unless they are grown from a local farmer, as these are also GM crops.
• Learn to eat and enjoy fresh fruits and vegetables that are organically grown. In fact, the health risks from GMO foods just add to the growing list of reasons to avoid the processed foods found in the center aisles of your supermarket and to eat the fresh locally grown foods found on the perimeter of the store.

[1] “Long term toxicity of a Roundup herbicide and a Roundup-tolerant genetically modified maize.” Food and Chemical Toxicology. September 2012.

[2] “A Comparison of the Effects of Three GM Corn Varieties on Mammalian Health.” Internal Journal of Biological Sciences, 2009; 5(7):706-726. doi:10.7150/ijbs.5.706.

[3] “How Subchronic and Chronic Health Effects can be Neglected for GMOs, Pesticides or Chemicals.” Internal Journal of Biological Sciences, 5(5):438-443. doi:10.7150/ijbs.5.438.

[4] “New Study Links Genetically Engineered Corn to Infertility.” Organic Consumers Association, November 2008.

[5] “Clothianidin – Registration Status and Related Information.” Environmental Protection Agency. July 27, 2012.