What's in your genetically modified (GM) tomato?

What's in your genetically modified (GM) tomato? Share this with your friends

My first effort in this regard is to let you know what I learned about GMO, or genetically modified foods. In this report, genetically modified foods refers to foods whose basic genetic chemistry has been manipulated to produce a higher yield, frost or insect or blight resistance, or some other desirable feature. GMO does not refer to grafting, the science of encouraging limbs, stock, or rootstock, flowers, fruits or buds from one type of tree into those of another.

My information is derived from a solid, scientific, fact-based report given by Jeffrey M. Smith, founder and executive director of the Institute for Responsible Technology and best-selling author.

In the United States, 91% of the soy crops are genetically modified. Corn crops are 73% GMO, cotton 87%, and canola (in Canada) is 80% genetically modified. Additionally, minor food crops, such as Hawaiian papaya, zucchini, crookneck squash, and sugar beets often come from GMOs.

Side-Effects Ignored

As far back as 1992, the FDA issued this statement of policy: “The agency is not aware of any information showing that foods derived by these new methods differ from other foods in any meaningful or uniform way.”

However, studies that have long been suppressed tell another story: rats fed genetically modified potatoes developed precancerous cell growth in their intestinal tracts, smaller brains, livers and testicles, and suffered immune system damage.

Prior to the FDA statement, scientists had warned the FDA of allergens, toxins, new diseases, and nutritional problems with genetic engineering in the food supply. The scientists were overruled by Michael Taylor, who was in charge of FDA policy. Mr. Taylor, a former attorney for Monsanto, later became Monsanto’s vice president.

What is genetically modified food? A GMO is created when DNA (genes) are inserted into a food crop to make it resistant to herbicides, sprays (such as in Roundup Ready), and/or make it produce its own pesticides.

The first genetically modified crop was Flavr-Savr Tomatoes. In test trials, rats refused to eat the tomatoes that had been modified. Of the rats that were force fed the tomatoes for 28 days, 7 developed stomach lesions, and 7 out of 40 died in the first two weeks of testing.


The United Kingdom attempted to conduct some long-term studies regarding the efficacy and safety of genetically modified products. The story of what happened to one of the scientists who maintained his stand that the food was unproven and unsafe, Dr. Arpad Pusztai, is the stuff of which conspiracy movies are made. Dr. Pusztai suffered damage to his career and stellar reputation when he refused to back down with his voiced concerns.

The process of creating a GM crop creates unpredictable changes in DNA and plant composition. A new gene is introduced into cells. As the cells are exposed to the substances, the transformed cells that survive are grown in tissue cultures, and the subsequent seeds are sold to farmers.
Farmers sell their crop to the food industry, which makes the resultant food available to the consumer in the store.

Theoretically, this could all seem to be a compelling idea: how much more convenient to raise crops that can withstand insects, disease, and crop damage! But unexpected changes took place within the DNA of these seeds: subsequent gene expressions and mutations grew by 5%; the on/off switch to DNA was broken, and often the gene material and expression deviated from anything that had been submitted for review.

In other words, the genetic blueprint had been tampered with, and now there was a scary price to pay: an unknown entity had been created.

More results of genetically modified food; this time corn:

* Pigs and cows became sterile
* Horses, chickens, cows, and buffalo died
* Infected pollen caused allergic results, such as sneezing, asthma, coughing, nosebleeds, swelling, fever, headache, stomach ache, dizziness, diarrhea, vomiting, weakness, and numbness.
* Mice that were fed the GMO corn developed multiple immune system problems, experienced increased infertility, and decreased birth weight.
* Rats fed the same corn showed liver and kidney toxicity, blood pressure problems, allergies, increased infections, increased blood sugar, and anemia.

With genetically modified cotton, workers developed itching all over their bodies, while sheep, buffalo, and goats that ingested the cotton plants died.

Plants that have been genetically modified to be tolerant to herbicides still have herbicide residues on them (and by the way, herbicide use is increasing).

Compelling Idea

The idea behind genetically modified foods is compelling: how exciting to be able to combine the best of all the fruits and vegetables that exist to create super foods that are resistant to disease, frost, weed invasion, unappealing to pests, and so forth!

I have absolutely no quarrel with scientists who are striving to create a healthier, safer, more available food supply. However, having said that, it is important that when a new “food” is engineered, that thorough testing be done, over time (so it can be proven in generational studies to determine gene effects as well as other inheritable potential problems). In the case of genetically modified foods, I could give you case study after case study of the dangers that appeared in these products, but suffice it to say that the scientific results give cause for major concern.

In my personal medical practice, I have done allergy testing and treatments for more than 20 years. As a pediatrician, I conducted allergy testing and treatments, using shots. Currently I use a more sophisticated, less intrusive system called “SenPro,” which does sensitivity reprogramming. I have observed that over the years it is increasingly common to see higher numbers of people becoming allergic to wheat, milk, eggs, and a number of other food items.

Although I have no scientific research to back up my theory, I still believe that my theory is worth sharing with you because it gives cause for thought: I believe that the reason so many are “allergic” to different food items is because they have been exposed to GMO foods or foods that contain residues of toxic pesticides — in particular wheat, eggs that come from chickens who have been fed GMO feed, milk that comes from cows that have been injected with GMO antibiotics or synthetic hormones and fed food that is not their natural diet.