About 80 percent of all processed food on grocery shelves contains genetically engineered (GMO) ingredients, including GMO high-fructose corn syrup (HFCS) used as a sweetener in virtually everything from cereal to ketchup.
The U.S. Senate voted overwhelmingly against the Sanders Amendment to the Farm Bill that would have allowed states to pass legislation requiring GMO food and beverage products to labeled, despite that roughly 95 percent of Americans believe genetically engineered foods should be labeled.
In addition to processed foods contaminated with GMO’s, we’ve listed 10 GMO stand-alone foods that have entered our food supply by stealth.
1) GMO Sweet Corn
Walmart signed a deal with Monsanto to carry Monsanto’s genetically engineered Bt sweet corn, and have stocked their shelves with the un-labeled, pesticide-laced GMO corn.
The USDA approved Monsanto’s genetically engineered Bt sweet corn last year. This is the agri-giant’s first GMO corn product made available directly to consumers.
Monsanto’s GMO Bt sweet corn will also be used in canned and frozen foods, and will be indistinguishable from natural corn because the FDA does not require genetically altered food products to be labeled.
According to the USDA, almost 90% of the corn planted in the US is genetically engineered. And since by definition bourbon must be made with at least 51 percent corn, that means most bourbon is made with GM corn.
There are only two brands of bourbon that don’t use genetically engineered products: Wild Turkey and Four Roses. And according to Grist writer Twilight Greenaway, if it weren’t for the international market, GMO-free bourbon might not exist at all.
2) Papayas, Zucchini and Squash
According to The Non-GMO Shopping Guide, most Hawaiian papayas are GM, as are a small amount of zucchini and yellow squash. Consuming these products are a gamble.
3) GM Salmon
The FDA has cleared the way for approval of genetically engineered salmon. Opponents argue the GM salmon will be the start of concerted efforts to create other GM animals for human consumption, raising serious questions about animal and human welfare.
The FDA’s approval is based exclusively on the limited and inadequate studies conducted by AquaBounty Technologies, and approval was blocked by Congress last year over serious health and environmental concerns.
The Organic Consumers Association recently disclosed that McDonald’s, Burger King and even school cafeterias will soon be able to serve up apples that won’t turn brown when they’re sliced or bitten into.
“A new, almost entirely untested genetic modification technology, called RNA interference, or double strand RNA (dsRNA), is responsible for this new food miracle. Scientists warn that this genetic manipulation poses health risks, as the manipulated RNA gets into our digestive systems and bloodstreams. The biotech industry claims otherwise.”
The new GMO Arctic® Apple will contain toxic pesticide residues, untested by the U.S. Food & Drug Association (FDA) and likely unlabeled. “And of course these shiny new high-tech apples will be cheap, priced considerably lower than a pesticide-free, nutrient-dense, old-fashioned organic apple that turns a little brown after you slice it up.”
More than half of the nation’s granulated sugar comes from genetically modified sugar beets; the other half comes from sugar cane. Despite a US federal ban on GM sugar beet plants, the USDA has given farmers a green light to resume planting Monsanto’s genetically modified beets.
The USDA’s rogue move was made under the guise of avoiding a US sugar shortage, but the shortage was caused in large part by Secretary of Agriculture Tom Vilsack’s failure to increase quotas imposed on imported sugar.
Some U.S. cheese is made from cows treated with genetically modified rbGH, so buy organic dairy products or imported cheese from Industrialized nations outside the U.S. that have not approved rbGH.
A cheese from France means you are safe from rbGH – genetically engineered growth hormone and genetically modified ingredients, as this country has banned GMOs all together.
In the United States, public opinion led some manufacturers and retailers to market only milk that is rBST-free. The FDA does not require special labels for products produced from cows given rBST, which is not allowed on the market in Canada, Australia, New Zealand, Japan, Israel and all European Union countries.
The following food items (obtained from a A Guide to Foods Rich in Soy) are made with GMO soy:
Tempeh is a chunky, tender soybean product. Whole soybeans, sometimes mixed with another grain such as rice or millet, are fermented and pressed into a cake or bar with a smoky or nutty flavor. It can be sliced, marinated and grilled, and added to soups, casseroles or chili. It is found in Asian and health food stores.
8) Meat Alternatives
Meat alternatives, containing soy protein or tofu, are used to imitate meat, such as Veggie burgers, sausages, bacon and hot dogs. Generally, they are cholesterol-free and lower in fat than meat. They are excellent sources of protein, iron and B vitamins.
Miso is a rich, salty soy paste used in Japanese cooking. The Japanese make miso soup and use miso to flavor a variety of foods such as sauces, dressings and marinades. Miso paste should be refrigerated. Miso contains minimal soy protein and is high in sodium.
Tofu, also known as soybean curd, is a soft, smooth soy product made by curdling fresh, hot soymilk with coagulant. Tofu has a mild flavor and easily absorbs the flavors of marinades, spices and other ingredients. Tofu is rich in high-quality protein and B vitamins, and low in sodium. There are two main types of tofu:
Water-packed tofu comes in extra-firm, firm and soft varieties. This tofu is dense and solid and holds up well in stir fry dishes and soups, on the grill or anywhere you want tofu to maintain its shape.
Silken tofu comes in extra-firm, firm, soft and reduced-fat varieties. This tofu is made by a slightly different process that results in softer product. Silken tofu works well in pureed or blended dishes.
A note on soy:
Ninety-five percent of soya in the world is transgenic. Roughly eighty-five percent of the soy gown in the US is Roundup Ready, genetically modified soy. And since soy derivatives, including oil, flour and lecithin, are found in the majority of processed foods sold in the US, most of us consume ingredients derived from genetically modified soy.
Additionally, food manufacturers make conventional soy protein by immersing soybeans in a “hexane bath” before they are further processed into ingredients such as oil, soy protein isolate, or texturized soy protein (TVP). Hexane is a neurotoxin and a petroleum by-product of gasoline refining.
Hexane-extracted soy protein is found in the vast majority of nonorganic foods with soy ingredients marketed to health-conscious consumers and vegetarians.