GMO- or NON-GMO Soy: Big Difference!
Unfortunately, little distinction is made between the two soy products in many nutritional discussions and therefore soy gets a bad rap from the nutritional community. This will explain why many health authorities look at genetically modified foods with a jaundiced eye. The discussion below provides evidence that GMO (Genetically Modified Organism) soy is quite different than traditional un-modified soy.
Genetic modification is the use of modern technology to create totally new organisms. This technology is moving ahead at breakneck speed in the United States with weak and flawed evaluation of the safety of the products produced. Hearings recently took place on the introduction of genetically altered salmon. Anyone who doubts the recklessness of the implementation of this technology need only remember the eosinophilia myalgia fiasco.
A genetically engineered tryptophan developed by Showa Denko was introduced into health food stores around the United States. The food supplement killed about 100 people and caused an estimated 5-10,000 to become ill. The supplement contained a number of contaminants, byproducts of the genetic engineering process.
The problem might never have been discovered but for the severity of the symptoms which resulted from using the supplement. The FDA, in order to distract attention from the fact that the supplement had been genetically engineered, put a ban on the sale of all tryptophan, a supplement which had been used successfully to improve symptoms of stress, insomnia and depression for many years without problems.
Smith describes the symptoms of eosinophilia myalgia syndrome: “The symptoms varied by patient and included swelling, coughs, rashes, physical weakness, pneumonia, breathing difficulties, hardening of the skin, mouth ulcers, nausea, shortness of breath, muscle spasms, visual problems, hair loss, difficulty with concentration or memory, and paralysis. The one symptom shared by all was intense debilitating muscle pain (myalgia). The patients’ levels of white blood cells, called eosinophils, also skyrocketed, suggesting a severely disrupted immune system.
Smith, Jeffrey, Genetic Roulette, Fairfi eld, Iowa:
Yes! Books, 2007, 60-61.
About 89% of the soybeans grown in the United States are genetically modified so they are resistant to the effects of Roundup. Most of the soy grown in South America is also genetically modified. This genetically modified soy is referred to as Roundup Ready.
Soy is genetically modified in order to be resistant to the herbicide Roundup. Roundup is a broadspectrum herbicide produced by Monsanto with an active ingredient called glyphosate. Monsanto patented glyphosate and began marketing Roundup in 1973. Half of Monsanto’s income comes from sales of Roundup and Roundup Ready seeds.
Soy was the first Roundup Ready crop developed and marketed.
Roundup contains not only glyphosate but a powerful surfactant called POEA (polyethoxylated tallow amine) which is known to be toxic to wildlife. Roundup commercial formulations were never submitted to the EPA for testing. Glyphosate was tested and was given a Toxicity Class of III.
The herbicide has been banned in several Canadian provinces due to poisonings. Some studies suggest that Roundup is an endocrine disruptor.
GNLD refuses to use any genetically modified raw materials for their products including Roundup Ready soy.
There are at least two obvious conclusions which can be drawn from the previous discussion. Firstly, one of the toxic manifestations of Roundup Ready soy can lead to an inhibition of the digestive process. This effect can be counteracted by supplementation with Beta-Zyme® Digestive Aid which contains digestants for carbohydrates, fats and protein. Three of these enzyme tablets are sufficient to digest the carbohydrate in three potatoes.
Of even greater importance are the widespread and serious deficiencies of minerals which can result from not only consuming roundup ready foods, but also normal foods which have been grown in soils which have previously been treated with glyphosate. Modern agriculture is creating an epidemic of trace mineral deficiencies and these trace minerals are not being replaced into the soil. Addition of trace minerals is rarely part of the fertilization process. This is one reason why so many of the foods sold today are lacking in taste
Huber, Don M., Ag Chemical and Crop Nutrient Interactions — Current Update, Proceedings Fluid Fertilizer Forum, Scottsdale, AZ. February 14-16, 2010. Vol. 27.
For more information about GMO-soy and its effects on Liver Metabolism, Pancreatic Function, Testicular Cells, Allergy, and Offspring, click here for the complete discussion in PDF format.
The information on these pages is not designed to diagnose, prescribe, cure or treat but rather lists GNLD products that meet the needs of certain situations.
LINK: Read about GNLD’s Proteins here.
The opinions on these pages are not the opinions of the author, but rather the author cites the results of clinical studies and the views of world-recognized scientists, biochemists, doctors, toxicologists and board certified nutritionists who do not have any political or monetary interests in the studies being performed.
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