GM proponents who constantly drone on with untrue claims that the science has clearly demonstrated GMOs as safe were dealt yet another blow shortly before Thanksgiving this past year.
This is because yet another study has been published demonstrating the negative health effects of GMOs on the intestinal tract.
This study by Ibrahim and Okasha entitled “Effect of genetically modified corn on the jejunal mucosa of adult male albino rat.,” and published in the journal Experimental and Toxicologic Pathology has demonstrated that rats fed GM Bt corn MON810 for only 90 days did indeed suffer rather serious damage to the surface mucous membranes of the jejunum – which is part of the small intestine.
The specific type of corn fed to the rats was MON810: Ajeeb YG. This is a GM version of Ajeeb, which is a local species of corn grown in Egypt. The GM version was created by Monsanto for the Egyptian market.
The rats who were fed the GM corn were given the MON810 corn as 30% of their diet. The control group was given the same amount of non-GMO corn.
In the group fed GM corn, the finger-like structures in the intestine known as villi that absorbs nutrients from food were clearly damaged. They were both distorted and flattened and some cells were even joined together.
The study includes images and shows photographs of the damage. There were also signs of inflammation around the areas of damage in the form of white blood cell infiltration. The mucosal glands were disturbed and blood vessels were congested. There was also an increased level of shedding of mucosal cells, higher rates of division of cells lining the mucosal glands and larger numbers of mucous secreting goblet cells.
The damage to the GM-fed rats was so obvious, that the researchers concluded, “consumption of GM-corn profoundly alters the jejunal histological [microscopic] structure”
They also added that,
Results from the current study could show that in spite of the assuring reports on GM products, GM corn has profoundly altered the histological structure of the jejunal mucosa at many levels and revealed several alarming signs, as the proliferative and eroded hemorrhagic lesions in addition to several ultrastructural alterations described here for the first time for jejunum under GM corn influence.
The researchers also called for more research to be done in order to determine exactly how this strain of GM corn inflicted this type of damage on the intestinal system. Their suppositions include direct damage as a result of the Bt toxin or indirect damage as a result of gut bacteria disruption.
The limitations of the study include the fact that the control group was not given the Ajeeb non-GM variety and there was no analysis in terms of the possibility of the presence of pesticide residues and other contaminants. Still, the findings of this new study are extremely significant in that they demonstrate that at best, GM MON810: Ajeeb YG causes damage to the intestinal system.
However, the results do seem to indicate that it is the process of genetic modification that is the cause of this damage. This is not the only study of its kind.
As GM Watch writes,
Two earlier rat feeding studies by Egyptian scientists on the same GM corn, MON810: Ajeeb YG, showed harm in the GM-fed animals. In these cases, the comparator was the appropriate non-GM parent variety Ajeeb, so the ill effects shown in the rats were due to the GM process.
In the first study, rats fed the MON810: Ajeeb YG for 45 and 91 days showed differences in organ and body weights and in blood biochemistry, compared with rats fed the non-GM Ajeeb parent variety grown side-by-side under the same conditions. The authors noted that the changes could indicate “potential adverse health/toxic effects”, which needed further investigation.
In the second study, histopathological (microscopic) investigations by the same group of researchers found toxic effects in multiple organs in the rats fed the GM MON810: Ajeeb YG Bt corn for 91 days. Effects included abnormalities and fatty degeneration of liver cells, congestion of blood vessels in kidneys, and excessive growth and necrosis (death) of the intestinal villi. Examination of the testes revealed necrosis and desquamation (shedding) of the spermatogonial cells that are the foundation of sperm cells and thus of male fertility.
It is significant that the findings of the second study, namely cell abnormalities, congestion of blood vessels, and damage to the intestinal villi were also found in the new study by Ibrahim and Okasha.
It should be noted, that in both of these studies the non-GM Ajeeb variety was used for the control group, thus demonstrating that the process of genetic modification is most likely the culprit for such damage. Likewise it should be noted that the rats showed now outward signs of illness (possibly due to the short duration of the study) but they were clearly sick.
Perhaps now we can begin putting to rest the disingenuous claims by GMO proponents that there are no studies showing the dangers of GMOs. As more and more studies are published demonstrating the danger of GMOs – corporations, governmental regulatory bodies and scientific call girls as well as the fake news media outlets that constantly tout the benefits of GMOs will continue to lose their credibility.
BY DR. JOEL KAHN JULY 8, 2013
Regular readers of MindBodyGreen are aware that a process in our bodies called inflammation is involved in many aspects of human health and disease. For example, you may have read that a breakfast of Egg McMuffins, sleep apnea, obesity and ultra-exercise are inflammatory, while turmeric, meditation and the Mediterranean diet are anti-inflammatory, and so on. Lost in the search for vitality and longevity is an understanding of what inflammation is and what can be done to tame it. In many ways, inflammation is a Goldilocks process – you don’t want too much or too little, but just the right amount.
When I explain inflammation to patients, I point out that the middle of the word is “flame,” and that it comes from the Latin “I ignite.” Inflammation is a complex process of cells and chemicals in our bodies standing ready to fight infections and other threats, and is a life saver when it’s a controlled reaction to a threat. For example, you may experience inflammation when you’re working on your deck and get a wood splinter. Maybe a mosquito lands on your back and enjoys some of your blood (hopefully full of fresh green juice!). Maybe you sprained your ankle when your perfect yoga hand stand came crashing down.
Over 2,000 years ago, the signs of acute inflammation were described as including pain, warmth, redness and swelling. This “first responder” wave of healing occurs because cells in the area are surveying their environment all the time with detectors on their surface that act much like radar watching for invaders. These detectors are called pattern recognition receptors (PRR). If a PRR detects something that has a “foreign” structure – a pathogen-associated molecular pattern, or PAMP – it will ring the fire alarm internally in the cell and surrounding blood vessels.
Chemicals begin to pour out that cause blood vessels to dilate (redness, warmth and swelling); others increase the sensitivity to pain, and the next thing you know, your ankle or finger is a hot, red, sore mess. These chemicals attract white blood cells that begin to clean up the area by engulfing foreign proteins. Enough white blood cells clumped together is called pus. After a period of increased blood flow, helping to dilute the irritant and bringing fighters to the scene, other factors that promote clotting are released and work to balance and decrease the blood flow. This is what happens when you scrape your knee and it weeps for a while but then scabs over.
Some of the star chemicals involved in this process deserve a shout-out. Histamine is waiting to be released when an injury occurs, and causes arteries to expand and leak fluid (think of an antihistamine pill drying up your nose). Interleukins, such as IL-8, come from macrophages (“big eaters” in Greek, ready to swallow substances sensed as foreign) and bring their best friends: white blood cells. The white cells arrive to fight for your recovery because chemical attractants – sort of a white blood cell perfume – are released. Tumor necrosis factor alpha (TNF-alpha) also is released from macrophage cells, and may produce fever and loss of appetite. Nitric oxide is a gas released by the inner lining of blood cells and can be dumped out to increase blood flow when an injury occurs.
While inflammation is a protector of our health when it’s an acute response, chronic inflammation is a different story. A diverse group of medical illness are believed to be caused in part by chronic activation of the same chemical and cellular processes described above. These include asthma, acne, celiac disease, rheumatoid arthritis, and even atherosclerosis of heart arteries. In fact, in 1856 Rudolf Virchow proposed that arterial disease was an inflammation of blood vessels and now, over 150 years later, people who fear heart disease are routinely checked for this process.
So how does a natural, acute response become a chronic condition? Some of the reasons include injury to the gut (leaky gut syndrome) from processed foods, trans fats, sugars, alcohol, gluten and dairy allergies, toxins, ultra-exercise, obesity, inadequate sleep, and excessive stress and anger.
What can you do to keep your balance of pro- and anti-inflammatory reactions in the “Goldilocks” position? There are foods that you can add daily to your meals that cool down inflammation, such as ginger, turmeric, basil and rosemary. Vegetables, fruits, nuts, seeds and small amounts of olive oil, can do the same. Avoiding processed foods, dairy, wheat and sugar are also good strategies. Nutritional supplements, such as vitamin D3, omega-3 fish oil, probiotics, turmeric capsules, and boswellia can be helpful. Avoiding toxins such as pesticides and GMO foods by selecting organic products, taking care to choose skin and personal use products that do not contain irritant chemicals, and drinking purified water are solid recommendations. Getting adequate sleep, controlling your weight, and getting regular doses of moderate exercise will help keep you in balance.
Remember, you can use these relatively simple lifestyle choices to keep the flame of inflammation at a low level and not get burned.
Richard Smith Cedar Rapids Alternative Energy Examiner December 30, 2013
Do you find yourself feeling off after eating what you thought was a healthy meal could the fresh veggies be GMO produced product? Our aim should be to eat real, non- altered foods, especially when on any kind of budget, reported Danielle Braff, a Chicago Tribune reporter.
Braff interviewed Mira and Jayson Calton, co-authors of “Rich Food Poor Food: The Ultimate Grocery Purchasing System (GPS),” to share their thoughts about the importance of eating real, non-altered foods. Why are genetically modified organisms (GMOs’) bad for us? Companies are taking an ordinary tomato and sticking the DNA of a fish into the tomato to make it grow better. They are turning off and on genes in a food, reported Dr. Calton. Numerous short-term studies have been done and so far, across the board, the results do not look good. Unfortunately, no long-term studies have been completed.
How do we figure out what foods have been genetically modified? Below is a list of GMO altered produce:
– 55 percent of sugar
If you are on a budget and can’t afford to buy organic foods, you can still eat healthy by purchasing the following conventionally grown produce known as the fab 14:
– Sweet potatoes
– Sweet peas – Mushrooms
One note of caution: Not everything at your local farmers market is organic. Mira Calton stated, “Ask the farmers if they plant genetically modified seeds…If a farmer doesn’t know what GMOs’ mean, then turn and run.” Make sure you know your PLU numbers. Conventional produce carries a 4-digit PLU label. Organic produce have a five-digit beginning with the number 9. By all means avoid five-digit PLUs starting with the number 8, which typically means the item is a GMO.
Yes, it will take some time to get use to this system, but start slow and before you know it you will be a pro at picking out healthy produce without spending a lot of money!
Article found in the Cedar Rapids Gazette, August 24th, 2013 edition, page 2C.
Please note that this article is intended as a reference article only. It is not a medical article. The information provided is designed to help you make informed decisions about your health. It is not intended as a substitute for any treatment that may be provided by your doctor. If you suspect you have a medical problem, I urge you to seek competent, medical help.