In a study published by Nature, researchers from King’s College in London used molecular profiles to determine that major difference exist between a variety of Roundup-resistant corn and its parent non-GMO corn. There was an increase in putrescine and cadaverine, potentially toxic substances that enhance histamine effects. That means that these GMO crops could intensify allergic reactions. There was also evidence of changes in protein structure, energy utilization, and oxidative stress when compared to the natural variety of corn.

Today, at least 80% of packaged food contains GMO ingredients. Many of the conventionally produced fruits and vegetables available at your local grocery store are also GMOs, such as the new Arctic apple that does not brown when cut.

The nutritional content and safety of GMO foods is heavily contested around the world, and yet one of the main consequences of their use is the requirement of an associated synthetic pesticide that can cause severe health impacts as well as resistance among weeds. In March 2017, the European Union voted against permitting two new strains of genetically modified corn, whereas in 2016, 89% of the corn grown in the United States was a GMO variety.

What can you do to make sure that your food is safe for you to eat? By checking labels, demanding legislation that promotes transparency across the industry, and using your dollars to buy organic, non-GMO food, for the sake of the environment, our planet, and our health. When you make these informed choices, farmers and agriculture companies have a greater incentive to produce wholesome food in a safe, sustainable manner, like using neem-based biopesticides and fertilizers! What’s on your table?

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