Infographic: Risks of Conventional Foods and GMOs

Hippocrates, the father of medicine, said, "Let food be thy medicine and medicine be thy food." Similarly, the phrase "You are what you eat," was said by the great German philosopher Ludwig Feuerbach. But what might both these great minds say today regarding how we grow our food and what we put in our bodies?

After the introduction of genetically modified organisms, GMOs, in the late 20th century, numerous health problems have increased over time. The percentage of Americans with chronic illnesses has jumped from 7 to 13 percent in just nine years, as well as other disorders like reproductive issues, digestive problems and allergies.

The American Academy of Environmental Medicine (AAEM) requires doctors to prescribe non-GMO diets for their patients. They cite animal studies showing organ damage, gastrointestinal and immune system disorders, accelerated aging and infertility.

Most of the health and environmental risks of GMOs are ignored by government regulations and safety assessments. These justifications, however, are due to a lack of relevant information showing how GM foods are substantially different compared to organic food.

Human studies show how genetically modified (GM) food can leave material behind inside the body, causing long-term problems. For example, genes inserted into genetically modified soy can transfer into the DNA of bacteria that live in humans, not to mention that the toxic insecticide produced by GM corn was found in the blood of pregnant women and fetuses.

The American Public Health Association and American Nurses Association now condemn the use of the GM bovine growth hormone. Milk produced from treated cows has been found to have a higher level of the hormone IGF-1 (Insulin-like Growth Factor 1), which is linked to cancer.

The following infographic shows how GMO foods work compared to organic and whole foods.



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