(Republished from UNDERGROUND HEALTH REPORTER, under Section 107 of Copyright Law in the U.S. Complete article link below. This is republished without any compensation, EVER, but as a public service for educational purposes only. — Janice)
This is a fact.
In order to make crops more resistant to pests, scientists insert a special gene, called Bt-toxin – derived from Bacillus thuringiensis bacteria – into corn and cotton plants. The toxin attacks the stomach lining of nibbling insects, killing the pests within a couple of days of ingestion. More than 65 percent of U.S. corn crops contain this special gene that produces the insecticide.
Another alarming fact: 80% of the processed food items in your local supermarket contain genetically modified ingredients. This means that if you are a U. S resident, you are undoubtedly eating genetically modified foods.
These genetically modified foods have been sneaking into our diets since 1995, when the Environmental Protection Agency (EPA) analyzed the first genetically engineered plant – corn. Today, 90% of several U.S. crops are grown with genetically engineered seed. 
According to the World Health Organization (WHO), genetically modified organisms (GMOs) are “organisms in which the genetic material (DNA) has been altered in such a way that it does not occur naturally.” Scientists insert a gene from one organism into another to “improve” or change the organism.
The biotech companies and the EPA assure us that genetically engineered toxins such as Bt-toxin are safe. They claim that it dissolves quickly in our stomachs, and won’t cause any side effects because humans and other mammals have no receptors for the toxin. This assertion arouses suspicion, as the Bt-toxin belongs to a family of bacteria (Bacillus Cerus) that cause food poisoning in humans. (more…)
By Dr. Natasha Turner | Chatelaine – Thu, 22 Mar, 2012
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