Jun 25, 2011

MedicalConspiracies- Genetically modified organisms inject DNA into intestinal bacteria

Genetically modified organisms inject DNA into intestinal bacteria
Friday, June 24, 2011 by: T.M. Hartle
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(NaturalNews) Food that contains genetically engineered organisms can transfer
genetic material into the DNA of bacteria in the intestinal tract leading to a
myriad of health consequences. Responsible scientists have been warning about
the potential dangers of releasing genetically modified organisms into the food
supply for years. Unfortunately these warnings have fallen on deaf ears and GMO
production has continued to increase. New research is surfacing validating the
grave warnings of these scientists. Studies showing infertility, insulin
resistance, abnormal cell proliferation, and a host of serious health
implications of consuming genetically modified organisms are growing in number.

The American Academy of Environmental Medicine warned against the use and
consumption of GMO's stating, "Several animal studies indicate serious health
risks associated with GM food." These health risks include: infertility,
decreased immunity, antibiotic resistant bacteria, and poor insulin regulation.
Companies pushing for GM crops state that the research shows no negative
consequences for the environment or public health. The reality is a host of
research shows troubling consequences from the consumption of Genetically
modified food.

A study in Nature reported that the food we consume does create genetic
changes in our children. The food and chemicals consumed in our diet change the
mechanisms that turn on and off certain genes. In one GMO study, hamsters fed
genetically modified soy had hair growth inside the pouches of the mouth. The
incidence of hair growth within the mouth was markedly higher by the third
generation of hamsters fed GMO soy. This single study should raise awareness of
the potential ramifications of genetic engineering of food crops but it does not
stand alone.

Studies have shown high pup mortality with GM soy flour consumption, abnormal
and damaged cells in mice fed Bt potatoes, reproductive problems in both female
and male animals fed GM soybeans, and the list goes on.

Consumption of genetically modified organisms can lead to infestation of
transgenes in the intestinal bacteria which could lead to serious health

In 1989 a company in Japan produced L-tryptophan supplements using genetically
engineered bacteria to increase production. During this time there was an
outbreak of a painful disease labeled eosinophilia-myalgia syndrome.
Eosinophilia-myalgia is characterized by: debilitating muscle pain and
cramping, numbness, weakness, burning sensations, tenderness and swelling of
the extremities, severe fatigue, headache, cardiac arrhythmias, internal
fibrosis, short term memory loss, and a long list of other symptoms.
Eosinophilia-myalgia was easily linked to the genetically engineered supplement
because symptoms were experienced rapidly after consumption. Unfortunately,
tracking serious health consequences of genetically modified food in the future
will prove difficult as many effects could take years or decades to appear.

Scientists have warned that it may take years for transgenes to displace the
natural friendly flora in the intestinal tract. The widespread threat is evident
as recent research has found 80% of unborn babies tested had Bt toxins in their
blood. The bacteria in our intestinal tract could be permanently altered to
contain genetically engineered genes designed to produce pesticides. Animal
studies have shown that the DNA in the food we eat can travel throughout the
body, having an effect on many organ systems and even on an unborn baby.
Antibiotic resistant bacteria and destruction of the immune enhancing
intestinal flora are just the tip of the iceberg. Despite current research
genetically modified crops are increasingly making their way into our food
supply. It is critical to join organizations that fight against the genetic
engineering of food, or at a minimum lobby for labeling of these foods so that
consumers can make educated choices at the grocery store.

[Editor`s Note: NaturalNews is strongly against the use of all forms of animal
testing. We fully support implementation of humane medical experimentation that
promotes the health and well-being of all living creatures.]



About the authorT.M. Hartle has a Bachelors degree in Natural Health Science
with a concentration in Clinical Nutrition as well as a Certificate in Plant
Based Nutrition from Cornell University. She is a student midwife who teaches
pregnancy nutrition courses to midwives and childbirth educators throughout the
country. She has a certificate in the Essentials of raw culinary arts from
Living Light Culinary Arts Institute and is the Owner and Chef of The Peaceful
Kitchen. http://www.thepeacefulkitchen.blogs...


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