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gmo dangers

12/04/2017 / By Vicki Batts

Coming soon: GMO wine — experts have discovered the gene in yeast DNA that alters flavor

If the biotech industry has taught the world anything, it’s that they just can’t leave well enough alone. The number of foods being targeted for genetic modification continues to grow and now, the industry has set its sights on a popular adult beverage: Wine. Researchers from the VIB Institute in Flanders, Belgium have isolated the […]

04/30/2017 / By Vicki Batts

Genetic pollution harms organisms through 14 generations of offspring, stunning scientific study reveals

A new study has alluded to several shocking revelations about genetic engineering and raises many questions about the magnitude of harm that can be perpetrated by both genetic modification and changes to environment. In the study, the researchers utilized genetically modified nematodes to analyze the effects of environmental change — but their study also revealed […]

07/13/2016 / By Vicki Batts

Human genes engineered into GMO rice are being grown in Kansas

If you aren’t already purchasing organic or GMO-free rice, you should be. Rice that has been engineered with actual human genes is on its way to a supermarket near you. In Junction City, Kansas, this human gene-tainted rice is being grown on 3,200 acres by the biotechnology company Ventria Bioscience. Ventria began cultivating this rather horrifying […]

06/28/2016 / By Vicki Batts

Scientists: Eating GMO wheat may destroy your liver

Molecular biologist from the University of Canterbury in Australia, Jack Heinemann, has warned the world of the potential dangers associated with consuming a new GMO wheat crop. Indeed, consumption of this new “crop” — if you can really even call it that — is risky business. The crop contains an enzyme suppressor that can lead […]

11/03/2015 / By Vicki Batts

Exposed: GMOs may change you, for the worse

Apples and potatoes have joined the ranks of GMO produce. That’s right, two of America’s most favorite crops have been genetically engineered to not turn brown after being sliced. This was accomplished by mutating their genetic makeup and utilizing double-stranded RNA (dsRNA) to disable the “browning gene.” It’s not a gene though, its enzymes that […]

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