To start things off, “GMO” stands for Genetically Modified Organisms. These can range from organisms created in labs (think cloned sheep) to what companies now are using for our food. In order for crops including (but not limited to) corn, rice, soy, tomatoes and sugarcane to remain living while pesticides are sprayed to kill all unwanted weeds, scientists began changing the DNA makeup of the seeds prior to planting.
Since it is not easy to break into a DNA strand, the new intended molecular structure must be able to first enter the strand and then encourage reproduction. Scientists found the best way to do this was to attach viruses (such as E.Coli) and antibiotics to carry the new intended DNA strand into the overall structure.
This means that in all genetically modified food we consume, we are also consuming small amounts of viruses as well as antibiotics. After years of consumption, one can only hope to not contract an illness requiring antibiotics, to which he or she is now immune.
The production of GMO foods does a great deal of harm to the earth. Since the new super GMO crops are resistible to chemical pesticides, mass production farms can spray the land with as much of the chemical as they like. This changes the make up of the soil, kills off all other plant life, creates an unlivable environment for worms and other indigenous microorganisms (which are needed for healthy soil) and takes away from the relationship between man and land.
The seeds generated by the new GMO crop are not able to be used for a second harvest. Because of the genetic modification of the original crop seed, the plant is unable to produce healthy “offspring” therefor increasing the cost of crop production while wiping out healthy reproductive plants.
The mass production of GMO crops began in the 1990s, long before the time needed for scientists to determine any harmful side effects. Now it seems we are the subjects of the world’s largest science project.