This is an excerpt from the book Seeds of Deception. It details a test study performed by Arpad Pusztai, a distinguished protein scientist with over 300 published scientific articles in his field.
I was mortified when reading this excerpt that the US government continues to allow the use of GM food without regards to the general health of the population. The media blackout and the constant miss-direction of information presented to the population is staggering. Without addressing root causes of GM foods, how are we to get a handle on today’s issues of allergies, obesity etc. What about the issues that we don’t know of? The manufacture and FDA claims that these modified proteins are destroyed in the intestine, yet this and many other studies have shown cross abortion of the proteins in our very own human DNA!!! These issues will take years to develop, and many more years before the community starts drawing conclusions as to the cause of these issues. By the time we know categorically that GM food is harming us – it will be too late!
Genetically modified potatoes were already being sold and consumed in the United States. Their DNA was spliced with a gene from a soil bacterium similar to Bacillus Anthrax. The added gene caused the potatoes to create their own pesticide called Bacillus thuringiensis toxin or Bt. If insects had the misfortune to eat one of these genetically modified wonders, the Bt, which was manufactured by every cell of the plant, quickly killed the insect. The same Bt-creating genes have also been placed into the DNA of corn and cottonseed, also sold and consumed in the United States, and all officially classified as pesticides by the U.S. Environmental Protection Agency. However, the United States Food and Drug Administration (FDA) has made it clear that in their view, genetically modified crops were assumed to be safe and to offer similar nutritional value as their natural counterparts. This assumption is the cornerstone in U.S. policy, allowing millions of acres of GM food to be planted, sold and eaten without prior safety training.
Puszatai needed to validate the testing standards he was developing, therefore he gene spliced a potato in the exact same fashion the seed producers do, then proceeded to perform (probably the most comprehensive) food testing on rats. Here is his findings…
What Pusztai and his team found was quite a shock. First, the nutrition content of some GM potatoes were considerably different from their non-GM parent lines, even though they were grown in identical conditions. One GM potato line, for example, contained 20% less protein than its own parent line. Second, even the nutritional content of sibling GM potatoes, offspring of the same parent grown in identical conditions, were significantly different.
But these findings were completely eclipsed by Puszatai’s other, more disturbing discoveries. He found that rats which were fed GM potatoes suffered damaged immune systems. Their white blood cells responded much more sluggishly than those fed a non-GM diet, leaving them more vulnerable to infection and disease. Organs related to the immune system, the thymus and spleen, showed some damage as well. Compared to rats fed non-GM control diet, some of the GM-fed rats had smaller, less developed brains, livers and testicles. Other rats had enlarged tissues, including the pancreas and intestines. Some showed partial atrophy of the liver. What’s more, significant structural changes and a proliferation of cells in the stomach and intestines of GM-fed rats may have signaled an increased potential for cancer.