Genetically Modified Organisms, or GMOs, are becoming more prevalent, despite a lack of research around long-term consumption. While GMOs make it easier for big corporations to produce lots of food without worrying about crops dying from disease or weather (basically, a GMO is a plant that’s been genetically modified to be more resistant to those things), when you go in and change a plant at the cellular level, you’re changing the way it interacts with the human body.
According to a new study in the peer-reviewed journal Agricultural Sciences, genetically modified soy has been shown to have higher levels of levels of formaldehyde, a known carcinogen, and lower levels of glutathione, “an important anti-oxidant necessary for cellular detoxification.”
This study comes on the heels of a request from the Obama Administration for more transparency in biotechnology. If they’re going to be increasing the amount of formaldehyde in our food (which they shouldn’t be doing in the first place), we have every right to know about it.
Dr. V.A. Shiva Ayyadurai, Ph.D., the lead researcher in the study, explains his findings like this:
This is not a pro- or anti-GMO question. But, are we following the scientific method to ensure the safety of our food supply? Right now, the answer is ‘no.’ We need to, and we can if we engage in open, transparent and collaborative scientific discourse, based on a systems approach.
If you’ve always been wary of GMO foods, you’re probably doing the smart thing by avoiding them when possible. As more and more studies like this one come to light, it will become obvious that there are repercussions to changing the very nature of the plants we eat.
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