Some Genetically Engineered Crops Are No Longer Insect-Resistant…What Next?
Information and Theories 3/26/14
By: Sarah Wilson
One of the theories associated with the secret plans of those who would benefit from a New World Order is that the general public will be negatively affected by the kinds of foods they eat... The debate as to whether or not genetically modified (or engineered) food crops (also known as GMOs) are a threat to our health is still ongoing, but many feel that it's not 'normal' to mess with Mother Nature. In recent news, we're already starting to see some of the negative effects of tampering with food crops.
Without any strict monitoring or restrictions, companies that produce and sell genetically modified food have been able to achieve a satisfying position within the marketplace by using deceptive tactics. GMO practices involve the modification of the natural makeup and growing conditions regarding some of the most popular crops in the world (like corn, cotton, and soybeans). To introduce the use of genetically modifying practices to the public, people were made to believe that modifying the food supply in this manner could put a stop to world hunger.
While some of the techniques used by agricultural decision-makers have led to larger crops (and livestock) and better growing seasons, there are some pretty scary consequences that some studies and research have shown. Genetically modified foods have the potential to affect infant mortality, increased sterilization of the population, and the ever-increasing use of pesticides across the world. Now, it seems that genetically engineered crops are now experiencing a backlash caused by a natural course of actions.
Washington has recently released figures concerning the escalating number of genetically engineered crops in the U.S., and that they now dominate the production results of soybeans, corn and cotton. Nearly every farm in the United States has embraced the concept of crops modified by scientists, which led to the creation of herbicide-tolerant (HT) plants. For example, the U.S. Department of Agriculture (USDA) reports that as of last year, 93% of all soybeans in the U.S. have come from the HT variety.
Dubbed 'frankencrops' by some, there seems to be mounting trouble in agricultural paradise.
Let's take a look at a type of modified corn that possesses the gene from the soil bacterium Bt (Bacillus thuringiensis) for example – this specimen creates a plant that is toxic to certain pests. Farmers who chose Bt corn (which helped keep pests like the rootworm at bay) meant that they used less insecticide and were able to reduce costs. However, many scientists gave fair warning that the Bt modification were not a permanent solution to end insect issues. True to their word, the rootworm has found a way to adapt to the plant changes by making a few modifications of their own.
The Proceedings of the National Academy of Sciences published a new study which states that rootworms have developed a resistance to the Bt gene. Because of this, they can return to their regular eating patterns that will now include consuming modified corn. This means that farmers plagued with Bt-resistance rootworms will have to use an increased amount of pesticides to protect their crops and financial interests.
Does that mean that a new version of genetically modified crops will have to be made – one that is stronger and potentially more harmful? Where does that leave the public who purchases and consumes the results of these scientific experiments? Will we ever know the true extent of the health consequences regarding genetic mutations of food? The public has a right to know what is being done to their food, as well as what sort of backlash they stand to suffer.