We believe that the high levels of pesticides and herbicides are a large contributing factor to the struggles of disease in our society. This is backed up by reports of scientists and consumer/environmental groups citing many health and environmental risks with foods containing GMOs. As a result of the risks, many people in the United States and around the world are demanding “non-GMO” foods.
What are GMOs?
GMOs (or “genetically modified organisms”) are novel, living organisms whose genetic material has been artificially manipulated in a laboratory using genetic modification/engineering techniques. In genetic modification (or engineering) of food plants, scientists remove one or more genes from the DNA of another organism, such as a bacterium, virus, animal, or plant and “recombine” them into the DNA of the plant they want to alter. By adding these new genes, genetic engineers hope the plant will express the traits associated with the genes. For example, genetic engineers have transferred genes from a bacterium known as Bacillus thuringiensis or Bt into the DNA of corn. Bt genes express a protein that kills insects, and transferring the genes allows the corn to produce its own pesticide." This relatively new science creates unstable combinations of plant, animal, bacteria and viral genes that do not occur in nature or through traditional crossbreeding methods. Virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit."
What is Non-GMO?
"Non-GMO means not genetically or naturally grown with out scientific engineering. Heirloom plants and most traditional hybrid vegetables are non-GMO and varieties, plant strains and variations are achieved by cross pollination and specific breeding for traits.