Genetic Engineering – Frankenfoods And More - Dunamis Fitness

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Dec 10, 2012 (4 years and 10 months ago)

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Genetic Engineering - Frankenfoods And More

By Lita Lee, Ph.D.
03/07/2005

If you thought Frankenstein and Jurassic Park were just movies, read on. The following information is
from the Washington D.C. based Pure Food Campaign. Other references are listed where pertinent.
”Genetic engineering breaks down the fundamental genetic barriers, not only between species, but
between humans, animals and plants. This technology permanently alters the genetic code of living
organisms by combining the genes of dissimilar and unrelated species into novel organisms that will pass
their genetic changes on to their offspring. The possibilities of creating thousands of novel organisms
over the next few years are enormous and frightening.”

“Scores of companies are now using the new gene-splicing technology to produce never-before seen
combinations of vegetables, fruits, fish, poultry and farm animals. Cantaloupe and squash containing
genes for bacteria and viruses, potatoes with chicken and waxmoth genes, tomatoes with flounder and
tobacco genes, corn with firefly genes, and fish and pigs with human genes, are just a few of the food
products currently being developed and field tested.”

“The reasons for making these genetic changes have nothing to do with improving nutrition or taste.
Rather, virtually all have been instituted to make processing more profitable, extend shelf life, allow for
easier shipping, or allow crops to better withstand poisonous weed-killing herbicides - in other words, to
make more money for major corporations.”

Frankenanimals
: Scientists are creating animals nature never would have made. Human genes have
been inserted into the genomes of pigs in an attempt to create bigger, leaner “superpigs” Nature took her
revenge however. The pigs that were created were pain-racked with arthritis, stunted, crippled, cross-
eyed and sterile. Not to give up however, scientists moved on to hens, and removed the genetic trait for
brooding, which eliminated the “mother instinct.” The purpose? A hen that will produce 20 percent more
eggs. Cows have been cloned, because genetic engineers think “Xerox cows” are better than naturally
reproduced offspring.

Frankenfoods
: One of the first genetically engineered foods approved of by the FDA is the “Flavr Savr”
tomato developed by the Calgene biotech firm with financial support from the Campbell Soup Company.
These tomatoes were genetically altered to ripen more slowly, giving them a much longer shelf life. This
tomato and all genetically altered plants require the introduction of antibiotic-resistant genes, which are
used as genetic markers in the laboratory during the development of the frankenplant. This antibiotic-
resistant gene is expressed in every cell of the plant and its fruit. Dozens of plants, including squash,
berries and fruits have been gene-tinkered. In an article on tinkered genes by Joseph E. Cummins, he says
that 'antibiotic-resistant genes are well known to be transferred from the plants to soil bacteria by a
process called “plasmid rescue,” and from soil bacteria to disease bacteria by mobilization of genes on a
plasmid.” The fearful outcome of this is more antibiotic resistant diseases.

This is only the beginning! The FDA recently said “yes” to three more gene-tinkered tomatoes. One,
from DNAP Plant Technologies in Oakland, California has a three-month shelf life (Flavr Savr’s is three
weeks). Monsanto’s killer tomato has not only an extended shelf life but can withstand longer travel time.
The third is produced by Zeneca Plant Science in Wilmington, Delaware in partners with Petoseed
Company of Saticoy, California. This one is intended for use in ketchup, sauces and other prepared foods

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and is being evaluated by Hunts Foods. The reason I am mentioning names is because that’s the only way
you will know which tomato is a frankenfood and which is not, unless you buy only organic tomatoes.

An article by the Pure Food Campaign adds: The risk of biological pollution increases when genetically
engineered plants and animals are released outside the laboratory. The wind, nature’s way of pollinating,
can carry frankenpollen across the land into other plants, including weeds. What would follow if
genetically engineered crop traits, such as insect, antibiotic and virus resistance found their way into
weeds? Creating herbicide resistant plants will allow farmers to increase their use of toxic herbicides on
them to kill weeds. What will happen to natural species when genetically engineered fish such as salmon
or trout are released into the environment which are 50% larger and eat 50% more food than their natural
counterparts?

Frankendrugs
: On March 31, the FDA’s Center for Veterinary Medicine approved the use of a
genetically engineered hormone, recombinant bovine growth hormone or rBGH for dairy cows. BGH is a
synthetic mimic of bovine somatotropin or BST, the natural hormone occurring in cows. BGH is made by
inserting a gene from cows into the genetic code of a common strain of bacteria. It is produced by
Monsanto and sold under the name Posilac. The cost? $300 million and nine years of development. The
purpose? To increase cow milk production by as much as 25%. Do we need more milk? No! America’s
dairy farmers already produce such a surplus of dairy products that taxpayers spend billions to buy the
excess through government dairy price supports.

On February 3, 1994, BGH-laced foods, including milk, cheese, butter, yogurt, ice cream, infant formula
and beef (hamburger meat from old dairy cows) became available throughout America. You will not be
able to avoid these products unless you buy organic dairy and beef (difficult to find). Why? Because the
FDA refused to require labeling of BGH-laced products, despite surveys showing that the majority of
consumers favor labeling of these products (Food & Water; The Pure Food Campaign).

Today, over 800,000 cows are injected regularly with BGH. The FDA did agree to allow organic milk to
be labeled “BGH-free” but only if the label says that there is no difference between BGH-free and BGH-
containing foods (Food & Water). In fact, FDA Commissioner David Kessler, said not only is BGH safe,
“there is virtually no difference in. milk from treated and untreated cows “ (The Register Guard,
November 11, 1993).

Dr. Samuel Epstein, professor of environmental and occupational medicine at the University of Illinois in
Chicago disagrees. In a February 14th letter to Kessler, Epstein warned that consumption of milk derived
from BGH-treated cows increases the risk of breast cancer to women and fetuses. BGH-milk contains
elevated levels of insulin-like growth factor #1 (IGF-1) a cancer promoter (Safe Food News, Summer
1994).

FDA-released studies indicate that BGH milk has more saturated fat and less protein than regular milk
and the milk from cows with mastitis contains large amounts of pus. Not only the milk, but also what
about the beef? About 40% of the beef in hamburger meat comes from old dairy cows. BGH meat may
contain high levels of antibiotics used to treat the sick BGH cows. No wonder the European Community
has banned the use of BGH for the next eight years.

Monsanto’s warning label on Posilac blatantly states that BGH can indeed result in a 79% risk of mastitis,
enlarged hocks, loss of body condition, reproductive problems, decreased birth weight, digestive
disorders, and other health problems. They maintain that these problems can be controlled by ”good herd
management.” Does this mean selling the sick cows?


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Dairy farmers who have been using BGH are reporting bad news. For example, John Shumway, a New
York dairy farmer was forced to discontinue the drug after less than two months, because of mastitis,
swollen hocks and weight loss in his cows. ÒI had to sell 50 cows and I’ve got a 200-head herd, so I’ve
lost a quarter of my dairy herd,” he said. “Every time I went to give a shot, I had 20 cases of mastitis.”
To his further dismay, milk production from his remaining cows fell to 10 pounds less than before he
began using BGH. “I guess I’m about $25,000 in the red. I hope I’ve learned my lesson.” (Safe Food
News, Fall 1994).

Let me summarize the health effects of using BGH: increased udder infections (mastitis), greater stress,
more disease, reproductive problems including deformed offspring, digestive disorders, foot and leg
ailments, persistent body sores and lacerations. Does anyone really believe that a sick cow can produce
healthy milk? So, if sick cows produce sick milk, what happens to those who drink it? Are you willing to
find out by letting your kids drink it for the next fifteen years?

Don’t bother calling or writing the FDA. They never answer any of my letters and I doubt they will
answer yours. Instead, demand BGH-free milk from your dairy and from your grocer. If they know you
won’t buy it, they won’t sell it. That’s the bottom line. Do you wonder how such a dangerous genetically
engineered drug got FDA approval? The FDA official that signed the FDA decision to approve BGH
without consumer labeling was a lawyer named Michael Taylor, whose prior position was attorney for
Monsanto. Want more? Taylor recently left the FDA to head the USDA’s Food Safety and Inspection
Service, the agency that oversees the inspection of the meat and poultry industries. Don’t you feel safe
folks?

Want another good one? Carol Tucker Foreman, the director of the Safe Food Coalition, a group calling
itself a “consumer food safety organization,” accepted payola from Monsanto in return for speaking
favorably about BGH. No one tried to explain how a group calling itself the Safe Food Coalition could
ethically take money from Monsanto, the largest producer of herbicides that are known to contaminate
farmers, food, wildlife and groundwater. One final revealing note about Monsanto’s ethics. On a TV
show similar to 60 Minutes, the Canadian government has alleged that Monsanto offered a bribe for the
Canadian government’s speedy approval of its BGH. According to the show’s Dr. Margaret Hayden, a
Canadian health official, Monsanto offered “one to two million dollars with the condition that the
company receive approval to market the drug in Canada without being required to submit data from any
further studies or trials,” (Safe Food News, Winter 1995).


Olestra (Olean) – The Ultimate Fake Fat

What is Olestra? It is a name for turning any fat into an indigestible sucrose polyester (e.g. sucrose
polymer or plastic) that supposedly passes right through the body. Thus, olestra has become the first
legally sanctioned “macro-ingredient” that is present in food in large quantities, as opposed to the typical
additives, such as preservatives, artificial sweeteners, or coloring agents. It is expected that P & G will
eventually expand the market for olestra from potato chips and other “savory snacks” to many other
foods, such as cookies, cakes, pastries, peanut butter, fried chicken and French fries. If this occurs, then a
person who eats many such foods could ingest one half pound or more of olestra per week.

Side effects: include a wide range of gastrointestinal problems ranging from nausea, bloating, and
diarrhea to the inconvenience (FDA’s words) of underwear staining and “anal leakage.” (a new phrase
since the advent of olestra). Olestra depletes the body of fat-soluble vitamins (A, D, E, K and the
carotenoids, such as beta-carotene and others). Olestra may also interfere with blood-thinning
medications (especially Coumadin) taken by more than one million Americans.


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Regarding testing, no studies were conducted on people over 44 years and poor studies were done with
children. Using P & G data, epidemiologist Meir J. Stampfer calculated that just three olestra snacks a
week could lead to a 10% decrease in blood levels of carotenoids. How many chips can you eat before
getting unwanted side effects? Not many. One ounce of chips contain about 10 grams of olestra. The
popular 3 and 1/2- ounce size usually eaten in just one sitting contains 35 grams. Yet, P & G estimated
olestra intake at seven grams daily – only 14 chips. Does that make sense.?!

By the way, the FDA is planning to make a warning label that states something like this: “foods
containing olestra may cause intestinal discomfort or a laxative effect.” Unfortunately, this is only the tip
of the iceberg and it ignores vitamin depletion and contraindications for olestra. Perhaps P & G is too
caught up in their 25 years of research plus a
$300 million investment
to be worried about side effects.

Ref: Food & Water, spring 1996, Vol 5, #2: On January 24, 1996, the FDA approved Procter and
Gamble’s artificial fat substitute, called Olestra (Olean). This is in spite of health problems including
depletion of nutrients, diarrhea or “anal leakage” and potential adverse drug reactions. On October 25,
1995, the Center for Science in the Public Interest (CSPI) and other scientists issued a new analysis of
Olestra’s safety at a Washington, D.C. press conference.

“After more than 20 years of research work by Procter and Gamble and $200 million in corporate
expenditures, the simple fact remains that olestra is an unfit substance for human consumption,” says Dr.
Michael Jacobson, CSPI’s executive director. “Based on our review of the data, we believe the FDA
should not approve olestra for use in foods and should not allow olestra to be introduced into the
American food supply,” said Harvard nutrition chair, Dr. Walter Willett, M.D., and his colleague, Harvard
professor of Epidemiology, Dr. Meir Stampfer, M.D.

Jacobson describes the following symptoms from those who ingest Olestra: it prevents important
nutrients from being utilized by the body, by causing them to be excreted unabsorbed, and even modest
olestra consumption can cause many gastrointestinal symptoms in all ages, such as gas, nausea, bloating,
diarrhea and “anal leakage” of Olestra. These tests came from P & G. In addition, Olestra may interfere
with blood-thinning medications taken by more than one million Americans, yet no research has been
done to address these problems.

P & G says that these serious effects have been eliminated. Is this true? P & G suggested to the FDA that
Olestra’s health problems would be self-limiting, meaning that if you get sick from Olestra, you won’t eat
it. Jacobson suggested, “ Perhaps Procter and Gamble should be required to include a few Pampers and
a bottle of Pepto-Bismol with every bag of Olestra chips they sell.”

Even at low levels, say just 15-20 potato chips per day, Olestra decreases beta-carotene and other
carotenoids (of which there are more than 40) in the blood by as much as 60%, according to P & G’s own
test data. A similar depletion has been observed in Olestra with the fat -soluble vitamins, A, D, and E.
Not to worry, P & G will fortify Olestra with these vitamins, but not the missing carotenoids. It gets
worse. Olestra also depletes vitamin K - a very important vitamin of special concern for more than one
million heart patients who take blood-thinning drugs, such as Coumadin (Warfarin), which is highly
sensitive to vitamin K fluctuations. Not to mention the special concern of hemophiliacs who need vitamin
K.

CSPI’s concerns about Olestra are based on an intensive review of P & G research data conducted by
CSPI senior scientist, Dr. Myra Karstadt from the University of California at Berkeley, who holds a
doctorate in biophysics, specializing in nucleic acid biochemistry and a law degree from Harvard.
Karstadt has been a staff scientist or consultant specializing in toxic chemicals for several organizations,
including the U.S. Environmental Protection Agency, National Institutes of Health, General Accounting

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Office, Harvard School of Public Health and the Mt. Sinai School of Medicine. “I am, of course,
concerned for people who will develop gastrointestinal problems as a result of eating Olestra, but in a
sense they are the lucky ones, since they will probably stop using it. My greatest concern is for the
millions of consumers who will not experience those ill effects. They will continue to lose important
nutrients.”

Ref: The Center for Science in the Public Interest (CSPI), Nutrition Action Healthletter, 1875
Connecticut Ave., N.W., Suite 300, Washington, D.C. 20009; Phone (202) 332-9110. Founded in 1971,
the CSPI is a national consumer-advocacy organization specializing in food and nutrition issues. CSPI
accepts no government or corporate funds. It is supported almost entirely by the 750,000 subscribers to
its Nutrition Action Healthletter.


The Enzyme-Olestra Connection:

Any fake food be it fat or sugar or whatever, will poison enzymes that work to digest, absorb and
assimilate the natural substances in the food you eat. Perhaps, the anal leakage caused by Olestra is the
result of the body’s attempts to simply eliminate substances that cannot be digested, absorbed or
assimilated. There is no enzyme that can digest, absorb, assimilate or handle fake foods which are
chemically contrived in a chemical factory instead of from the earth.

"Disclaimer: I am a chemist and an enzyme nutritionist, not a medical doctor. I do not diagnose, prescribe for, treat
or claim to prevent, mitigate or cure any human diseases. I do not provide diagnosis, care, treatment or
rehabilitation of individuals, nor apply medical, mental health or human development principles. I do not prescribe
prescription drugs nor do I tell you to discontinue them. I provide enzymes and other dietary supplements to
improve digestion and to nourish and support normal function and structure of the body. If you suspect any disease,
please consult your physician."

Disclaimer: These statements have not been evaluated by the Food and Drug Administration. They are not intended
to diagnose, prescribe for, treat or claim to prevent, mitigate or cure any human disease. They are intended for
nutritional support only. The FTC requires that we tell you that the results in case notes and testimonials published
here are not typical, however, they do show what some people have been able to achieve. Individuals vary, which is
why we must always consider the whole person when recommending a course of action. The third party information
referred to herein is neither adopted nor endorsed by this web site but is provided for general information purposes.
The listing of specific disease terms is based upon medical literature and is not a substitute for competent medical
advice. If you suspect a medical condition, you should consult a physician.

Copyright 2001 - 2006. Neither this article, nor any part of it, may be reproduced without permission.

If permission to reprint is granted, the article must include author and URL information.

Lita Lee, Ph.D.
http://www.litalee.com
Lita@litalee.com

© 2001
02/04/01 rf3

References

* Cummins, Joseph E., ”More on Tinkered Genes,” Action Alive, #135, Nov. 1993.
* Food & Water’s Safe Food News, Depot Hill Rd., R.R. 1, Box 114, Marshfield, VT 05658, (802) 426-
3700.
* The Pure Food Campaign, 1130 17th St., N.W., Suite 300, Washington, D.C. 20036. Tel. (202) 775-
1132, Fax (202) 775- 0074.