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Dec 11, 2012 (5 years and 5 months ago)


Genetic Engineering

Frankenfoods And More

By Lita Lee, Ph.D.


If you thought
Jurassic Park
were just movies, read on. The following information is
from the Washington D.C. based Pure Food Campaign. Other references are li
sted 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 d
issimilar 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 n
ow 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 w
ith 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 n
utrition 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 m
ajor corporations.”


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 wil
l produce 20 percent more
eggs. Cows have been cloned, because genetic engineers think “Xerox cows” are better than naturally
reproduced offspring.

One of the first genetically engineered foods approved of by the FDA is the “Flavr Savr”
mato 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 t
he 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, includi
ng squash,
berries and fruits have been gene
tinkered. In an article on tinkered genes by Joseph E. Cummins, he says
resistant genes are well known to be transferred from the plants to soil bacteria by a
process called “plasmid rescue,” a
nd from soil bacteria to disease bacteria by mobilization of genes on a
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,
DNAP Plant Technologies in Oakland, California has a
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


and is being evaluated by Hunts Foods. The reason I am mentioning names is because that’s the only wa
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 outsid
e 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 i
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 environme
nt which are 50% larger and eat 50% more food than their natural

: 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 co
ws. 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 pro
ducts (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
but only if the label says that there is no difference between BGH
free and BGH
ining 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 enviro
nmental 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. BG
milk contains
elevated levels of insulin
like growth factor #1 (IGF
1) a cancer promoter (
Safe Food News
, Summer

released studies indicate that BGH milk has more saturated fat and less protein than regular milk
and the milk from cows with mas
titis 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 Euro
pean 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 we
ight, 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?


Dairy farmers who have been using BGH are reporting bad news. For example, John S
humway, 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,”

e 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 l
Safe Food
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, per
sistent 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 fifte
en 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 th
e 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 fo
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

Want another good one? Carol Tucker Fore
man, 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 Coalitio
n 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 gover
nment 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
pany 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 typ
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, p
eanut 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
medications (especially Coumadin) taken by more than one million Americans.


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 1
0 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 warn
ing 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.

Food & Water,
spring 1996, Vol 5, #2: On January 24, 1996, the FDA approved Procter and
Gamble’s artificial fat substitute, called O
lestra (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 co
nsumption,” 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 nu
trition 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 b
ody, 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, Ole
stra 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 th
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 depl
etion 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

CSPI’s conc
erns 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 a
nd 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


Office, Harvar
d 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 i
t. My greatest concern is for the
millions of consumers who will not experience those ill effects. They will continue to lose important

Ref: The Center for Science in the Public Interest (CSPI),
Nutrition Action Healthletter,
ut 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 alm
ost entirely by the 750,000 subscribers to
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 a
chemically contrived in a chemical factory instead of from the earth.


I am a chemist and an enzyme nutr
itionist, not a medical doctor.

I do not diagnose, prescribe for, treat
or cla
im to prevent, mitigate or cure
any human diseases.


do not provid
e diagnosis, care, treatment or
rehabilitation of individuals, nor apply
medical, mental health or human
development principles. I do not prescribe
rescription drugs nor do I tell
you to discontinue them.

I provide enzymes a
nd other dietary

supplements to
improve digestion and to nourish and support n
ormal function and structure of
the body.

If you suspect any disease,
please consult your physician."


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 neith
er 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

If you suspect a medical condition, you

should consult a physician.

Copyright 2001


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.


02/04/01 rf3


Cummins, Joseph E., ”More on Tinkered Genes,”
Action Alive,
#135, Nov. 1993.

Food & Water’s
Safe Food News
, De
pot Hill Rd., R.R. 1, Box 114, Marshfield, VT 05658, (802) 426

The Pure Food Campaign, 1130 17th St., N.W., Suite 300, Washington, D.C. 20036. Tel. (202) 775
1132, Fax (202) 775