RE: GMO Toxins and Pregnant Women
December 19, 2011 at 4:13 pm
(This post was last modified: December 19, 2011 at 4:38 pm by The Grand Nudger.)
The toxin in question is not "previously unknown". It's commonly used in organic agriculture (due to a complete lack of alternatives) though not commonly used in conventional agriculture, where you can simply select a chemical that kills worms and dissipates before post production. Or a chemical which can be safely and definitively handled by a post production procedure. All the while being more effective and efficient, allowing for decreased use. Bt is garbage, I'd still spray Bt GMO corn (and they do).
Monsanto is definitely a piece of work. GMO Ag isn't the sole purvey of Mansanto (nor should it be, if they should even be in business at all).
Changes to our food systems are rarely arbitrary, and organic farmers do not represent any sort of traditional farming methods as the alternative. That's ad copy. There are more pesticides of dubious effectiveness and exotic ingredients that are intoroduced and approved specifically for organics than there are for conventional agriculture. Conventional Ag relies on hard physical science. Organics actually get a pass, because it's an ad campaign, not science. This is the official stance of the USDA on the subject matter, and they wrote the NOP.
Bt, in case anyone is wondering, comes dry in a little foil bag. It's suspended on corn grit most often, and combined with a "sticker" or a "suffocant" (or both) by the applicator as part of some IPM programs, especially those with limitations based upon their contracts with their end consumer. It's used to prevent worms and isn't effective on anything else unless combined with a suffocant or another pesticide as a part of a cocktail. Corn is the big field user, cabbages and leafy plants are the big market vegetable user. The reason Bt corn is all the rage is that it's cheaper to use Bt corn than to buy and apply Bt manually, as it uses less Bt (point of production of seed- ergo price) and no labor (point of production of crop-ergo cost to farmer). This all allows the farmer to bring you the corn (and other producers everything that corn is used in....a massive enterprise in and of itself) at even more absurdly low-ball prices...lol.
To put the whole thing bluntly, squid/bacteria/what-have-you DNA is already in the crops we eat. Always has been. We have no complete model of toxin buildup over time and the effects of the same, but this actually applies to our non-GMO food sources and procedures as well. At the end of the day we have to eat. We have to treat this stuff on a case by case basis. I'm not a big fan of Bt in GMO or manually applied, nothing about it's toxicity (though that would be an issue for me if we had legitimate reason to worry about it specificially, which we don't, as of yet) simply because it's inefficient and unreliable.
Monsanto is definitely a piece of work. GMO Ag isn't the sole purvey of Mansanto (nor should it be, if they should even be in business at all).
Changes to our food systems are rarely arbitrary, and organic farmers do not represent any sort of traditional farming methods as the alternative. That's ad copy. There are more pesticides of dubious effectiveness and exotic ingredients that are intoroduced and approved specifically for organics than there are for conventional agriculture. Conventional Ag relies on hard physical science. Organics actually get a pass, because it's an ad campaign, not science. This is the official stance of the USDA on the subject matter, and they wrote the NOP.
Bt, in case anyone is wondering, comes dry in a little foil bag. It's suspended on corn grit most often, and combined with a "sticker" or a "suffocant" (or both) by the applicator as part of some IPM programs, especially those with limitations based upon their contracts with their end consumer. It's used to prevent worms and isn't effective on anything else unless combined with a suffocant or another pesticide as a part of a cocktail. Corn is the big field user, cabbages and leafy plants are the big market vegetable user. The reason Bt corn is all the rage is that it's cheaper to use Bt corn than to buy and apply Bt manually, as it uses less Bt (point of production of seed- ergo price) and no labor (point of production of crop-ergo cost to farmer). This all allows the farmer to bring you the corn (and other producers everything that corn is used in....a massive enterprise in and of itself) at even more absurdly low-ball prices...lol.
To put the whole thing bluntly, squid/bacteria/what-have-you DNA is already in the crops we eat. Always has been. We have no complete model of toxin buildup over time and the effects of the same, but this actually applies to our non-GMO food sources and procedures as well. At the end of the day we have to eat. We have to treat this stuff on a case by case basis. I'm not a big fan of Bt in GMO or manually applied, nothing about it's toxicity (though that would be an issue for me if we had legitimate reason to worry about it specificially, which we don't, as of yet) simply because it's inefficient and unreliable.
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