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GMO

GMO: Genetically modified organisms (GMO’s) or living organisms whose genetic material has been artificially manipulated in a laboratory through genetic engineering. This in turn creates combinations of plant, animal, bacteria, and virus genes that do not occur in nature or in traditional crossbreeding methods. These organisms have been engineered to withstand direct application of an herbicide and/or to produce an insecticide. However, new technologies are now being used to artificially develop other traits in plants, such as a resistance to browning in apples, and to create new organisms using synthetic biology. Despite biotech promises, there is currently no evidence that GMO’s that are currently on the market offer increased yield, drought tolerance or enhanced nutrition. Genetically modified crops also are responsible for the emergence of “superweeds” and “superbugs,” which can only be killed with highly toxic poisons. GMOs also sneak into food in the form of processed crop derivatives derived from other forms of genetic engineering, such as synthetic biology. Some examples are: hydrolyzed vegetable protein corn syrup, molasses, sucrose, textured vegetable protein, flavorings, vitamins, yeast products, artificial flavors, oils & fats, proteins, and sweeteners. For Answers to any questions you may have please call Dr. Jimenez at 915-850-0900


GM Crops: The  Limitations, Risks, And Alternatives

GM Crops: The Limitations, Risks, And Alternatives

GM Crops: Proponents claim that genetically modified (GM) crops:

 

  • are safe to eat and more nutritious
  • beneft the environment
  • reduce use of herbicides and insecticides
  • increase crop yields, thereby helping farmers and solving the food crisis
  • create a more affuent, stable economy
  • are just an extension of natural breeding, and have no risks different from naturally bred crops.

However, a large and growing body of scientifc research and on-the-ground experience indicate that GMOs fail to live