Title: Labeling Synthetics and Genetic Mutations as Foods

From: www.massage-energetics.com

By: Paula M. Moerland, LMT

All Rights Reserved. February 2007.

Labeling Synthetics and Genetic Mutations as Foods

Unknown to too many in America, there is a struggle afoot regarding the labeling of Genetically Modified (GM) foods. The US FDA and the Grain industry declare that labeling is unnecessary: They are making assumptions that GM foods, by virtue of being labeled a “food”, are safe and any consumer who would choose not to buy a food because of its GM labeling would be “making the wrong choice.”

Many health advocates are referring to these foods as “FrankenFood” and are working towards mandatory labeling. Natural Solutions Foundation’s Medical Director, Rima E. Laibow, M.D. states in a recent email blast:

“The FDA maintains that genetically modified foods are safe although the US FDA does not carry out or review any safety data on genetically modified foods.  The US FDA does not require safety testing, conducts no safety testing and does not examine documentation of any safety testing for these foods.  Instead, it relies solely upon the assertion of the patent owner (the company that wants to market the GM food) that the product is safe for human or animal consumption and poses no threat to the environment.

If GM food has the same sensory characteristics as natural food, the FDA will grant a "Certificate of Equivalency" which has no safety assurance associated with it whatsoever.  If GM food is "substantially different" from natural food, that difference will be labeled, but the fact that the difference arises from genetic modification is not labeled.”

For me, the issue is very simple: the human body knows the difference between a food/chemical directly from nature and a synthesized or genetically modified one. As with all things unhealthy, what effects it will have on an individual and how long it will take for those effects to become visible is completely dependent upon numerous factors including the strength of their immune system (genetic factors), lifestyle, diet and attitude. Notice the rise of chronic ailments. Ultimately they are a result of the immune system being overloaded with toxins from both our environment and our food supply.

I know these things because I have experienced them. At one time I cursed the sensitivities of my body and my emotions. Now, I embrace them because through them I have learned both how to help my self and others. In my late-twenties/early thirties I developed severe headaches that were caused by my body’s reaction to synthetic hormones. When given bio-identical hormones, my body responded with no complications; when given synthetic hormones, my body responded with violent headaches that made doctors wonder if I had a tumor. Same thing with hydrogenated and partially-hydrogenated oils: hydrogenation causes a reaction that alters the oils chemical structure; the body sees this as foreign and has to detoxify it. Natural, cold-pressed oils: my body loves them. My experience and feelings towards High Fructose Corn Syrup and its deleterious effects will be saved for another editorial article.

Another, more scientific example: I recently visited a physician who I had heard could identify “food intolerances”. These were different from “food allergies”. Food allergies are the immune system’s hyper reactivity to the base proteins in a given substance. Food intolerances are genetic. Within every person’s DNA are codes that allow the creation of digestive enzymes for certain food groups. Due to variations in the length of DNA and DNA mutations, the code for one or more food groups may be missing, causing some people to not be able to digest dairy for example. One may also be missing the code to digest grain or meat or egg.

If our DNA, which contains the keywords and programming for the function or non-function of every cell, gland, organ in our body is so specifically coded as to identify the difference between, egg, dairy, potato, fruit, cane sugar, honey, grain, soy, meat and fish - is it not logical that our DNA would not be able to identify nor know what to do with a genetically modified grain? Causing the spleen, liver, pancreas and kidneys to work even harder at keeping us safe from such elements?

Our organs can handle a tremendous amount of punishment: they have been designed to protect us. But, they are not infallible and they have their limits. Depending upon the genetic strength of our bodies and the lifestyle we choose to live, our organs can eventually reach a saturation point. Sooner for some, later for others.

Let’s look at what possible motivations the Grain industry might have regarding GM foods, and do a little comparison with the vitamin supplement industry.

According to the FDA, once a product has been labeled as a food it is considered, by default, to be safe, and the word of its safety by the manufacturer or representative industry is accepted. No testing required. No double-blind studies. The minimal proofs required for food only makes sense when you consider that the foods provided by Mother Nature are generally safe. However, here we have an industry that has genetically modified nature and wants it declared a food.

Did you know that most of the major vitamin supplement companies are now all owned by the pharmaceutical industry? The industry that knows how to do one thing very well: synthesize nature. Little by little, ingredient by ingredient, natural vitamins like vitamin E are being replaced by synthetics. For example: go look at your bottle of vitamins. Does it say d-tocopherol or dl-tocopherol? D-tocopherol is natural vitamin E. Dl-tocopherol is synthetic. Did I mention that I am now allergic to vitamins? It all started after synthetics began to replace the real thing.  Here, we have an industry that has synthesized nature and has succeeded in getting it declared a food. (Vitamin supplements are categorized as food by the FDA.)

Some consumer groups feel that these activities mean that the FDA should regulate vitamin supplements and GM foods as rigorously as drugs. I don’t think that is the answer: it hurts those who are producing whole-food non-synthetic supplements. The best answer is regulation and extensive testing of all things synthetic and/or genetically modified, as well as mandatory labeling once it is approved. Synthetic and GM food substances should not be allowed to be declared a food. The pharmaceutical and Grain industries should no longer be able to take advantage of the unregulated food industry to get their synthetic and genetically modified products into the marketplace without due process.

For resources on this subject and others and/or to get involved, visit: www.healthfreedomusa.org or www.citizens.org.