A hybrid vegetable (plant) is created when plant breeders intentionally cross-pollinate two different varieties of a plant, aiming to produce an offspring, or hybrid, that contains the best traits of each of the parents. Cross-pollination is a natural process that occurs within members of the same plant species. NO chemicals or DNA manipulation required.
Genetically modified organism (GMO) is created in a lab with dissimilar DNA, organism whose genome has been engineered in the laboratory in order to favor the expression of desired physiological traits or the production of desired biological products. In conventional livestock production, crop farming, and even pet breeding, it has long been the practice to breed select individuals of a species in order to produce offspring that have desirable traits. In genetic modification, however, recombinant genetic technologies are employed to produce organisms whose genomes have been precisely altered at the molecular level, usually by the inclusion of genes from unrelated species of organisms that code for traits that would not be obtained easily through conventional selective breeding.
GMO plants, such as soybean, corn, cottonseed, canola, etc. (see list of GMO food below) have had foreign genes forced into their DNA. The inserted genes come from species, such as bacteria and viruses, which have never been in the human food supply.
Genetic engineering transfers genes across natural species barriers. It uses imprecise laboratory techniques that bear no resemblance to natural breeding, and is based on outdated concepts of how genes and cells work. Gene insertion is done either by shooting genes from a “gene gun” into a plate of cells or by using bacteria to invade the cell with foreign DNA. The altered cell is then cloned into a plant.
GMO plants have widespread, unpredictable changes.
The genetic engineering process creates massive collateral damage, causing mutations in hundreds or thousands of locations throughout the plant’s DNA. Natural genes can be deleted or permanently turned on or off, and hundreds may change their behavior. Even the inserted gene can be damaged or rearranged, and may create proteins that can trigger allergies or promote disease.
PAY ATTENTION: The International Journal of Human Nutrition and Functional Medicine, the Institute for Responsible Technology revealed that nearly every person in their study that switched to a non-GMO diet, or simply reduced the amount of GMO foods they ate, saw an improvement in their health.
The Institute for Responsible Technology studied more than 3,250 people and saw improvements in 28 health conditions. An overwhelming majority of people reported that their conditions were significantly improved, nearly gone or completely recovered.
Patients experiencing digestive problems reported the most improvements. 85.2% of those patients with digestive problems reported seeing some sort of improvement after making dietary changes that reduced or eliminated GMOs from their diet.
Some of the other top health problems that improved included the following:
-Overweight or obesity 54.6%
-Clouding of consciousness (brain fog) 51.7%
-Mood problems/anxiety/depression 51.1%
-Food allergies or sensitivities 50.2%
-Memory and concentration 48.1%
-Joint pain 47.5%
-Season allergies 46.6%
-Gluten sensitivities 42.2%
-Other skin conditions 30.9%
-Hormonal problems 30.4%
-Musculoskeletal pain 25.2%
-Autoimmune disease 21.4%
-Cardiovascular problems and high blood pressure 19.8%
According to CDC data, incidences of inflammatory bowel disease (IBD), Crohn’s, and ulcerative colitis all rose in parallel with the percentage of GMO corn acreage planted in the U.S. since 1996 and the amount of GBH sprayed on GMO corn and soy acreage.
The majority of people still allow themselves to be duped by the food industry.
The food industry is leading 96% of people like sheep into eating processed, fake, chemical-filled food. Their slick ads are duping people to believe their “fortified”, “sugar-free”, “enriched”, “lean”, “diet” food is healthy, without any consequences. Food manufacturers doesn't want you to pay attention to what you are really eating and how it can affect your health. I’m here only to be truly helpful and to tell you how to stop being blindly duped by Food Manufacturers with their misleading messages. Here is how YOU are allowing yourself to be duped.
It’s simple and EASY. The key is eating real, unprocessed food:
Eat lots of fruits and vegetables (organic whenever possible), beans, legumes, organic meats and dairy, wild sustainable fish, and healthy fats like avocados, coconut oil, olive oil, nuts and seeds. Avoid processed food with long ingredient lists or ingredients that you don’t recognize. Avoid artificial or natural flavors, refined sugar, artificial sweeteners, partially hydrogenated oils, SOY and GMO’s. Read every ingredient list on all processed food.
I hear people complain how daunting it is to read labels or how daunting it is to remember which fresh foods are GMO.
But, how daunting will it be when you have a diagnosis of diabetes, high blood pressure, obesity, cancer, tumor, fatty liver, IBS, leaky gut, fibromyalgia, or Cholesterol off the chart. You know your favorite processed food, once you learn which ones have bad ingredients, then you know not to buy it or you can find another manufacturer that has taken out the bad ingredients and replaced it with healthy ingredients. If you discover a new processed food, it will take 45 seconds or less to see if it contains bad ingredients. Bingo!! More often than not you can check ingredients on the Internet.
 See for example 233-236, chart of disproved assumptions, in Jeffrey M. Smith, Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods, Yes! Books, Fairfield, IA 2007
 J. R. Latham, et al., “The Mutational Consequences of Plant Transformation,” The Journal of Biomedicine and Biotechnology 2006, Article ID 25376: 1-7; see also Allison Wilson, et. al., “Transformation-induced mutations in transgenic plants: Analysis and biosafety implications,” Biotechnology and Genetic Engineering Reviews – Vol. 23, December 2006.
 Srivastava, et al, “Pharmacogenomics of the cystic fibrosis transmembrane conductance regulator (CFTR) and the cystic fibrosis drug CPX using genome microarray analysis,” Mol Med. 5, no. 11(Nov 1999):753–67.
 Latham et al, “The Mutational Consequences of Plant Transformation, Journal of Biomedicine and Biotechnology 2006:1-7, article ID 25376, http://www.hindawi.com/journals/jbb/; Draft risk analysis report application A378, Food derived from glyphosate-tolerant sugarbeet line 77 (GTSB77),” ANZFA, March 7, 2001; E. Levine et al., “Molecular Characterization of Insect Protected Corn Line MON 810.” Unpublished study submitted to the EPA by Monsanto, EPA MRID No. 436655-01C (1995); Allison Wilson, PhD, Jonathan Latham, PhD, and Ricarda Steinbrecher, PhD, “Genome Scrambling—Myth or Reality? Transformation-Induced Mutations in Transgenic Crop Plants Technical Report—October 2004,” www.econexus.info; C. Collonier, G. Berthier, F. Boyer, M. N. Duplan, S. Fernandez, N. Kebdani, A. Kobilinsky, M. Romanuk, Y. Bertheau, “Characterization of commercial GMO inserts: a source of useful material to study genome fluidity,” Poster presented at ICPMB: International Congress for Plant Molecular Biology (n°VII), Barcelona, 23-28th June 2003. Poster courtesy of Dr. Gilles-Eric Seralini, Président du Conseil Scientifique du CRII-GEN, www.crii-gen.org; also “Transgenic lines proven unstable” by Mae-Wan Ho, ISIS Report, 23 October 2003, www.i-sis.org.uk