As if spraying pesticides onto your food wasn’t bad enough, Monsanto was just green-lighted by the EPA to embed genetic engineering right into the food itself.
Taking GMOs to a whole new level, the process is called RNA interference—which sounds creepy enough on the surface—allowing the silencing of specific genes in plants.
Also known as RNAi, the technique will be used in corn to kill rootworms—a bothersome pest for farmers.
But as with all of the biotech giant’s concoctions, how do we know any of it is safe?
“To attempt to use this technology at this current stage of understanding would be more naive than our use of DDT in the 1950s,” said the National Honey Bee Advisory Board to the EPA.
The uncertainty is exacerbated by the widespread consumption of corn in America, which is partially caused by the fact that it is subsidized heavily by the government.
Approximately 70% of the U.S.’s diet contains some kind of corn product, either high fructose corn syrup, corn solids, or others.
Could the consumption of GMO corn have affects in our bodies?
RNAi involves gene silencing, but according to one researcher involved in discovering it:
“The cells of plants and animals carry their instructions in the form of DNA. To make a protein, the sequence of genetic letters in each gene gets copied into matching strands of RNA, which then float out of the nucleus to guide the protein-making machinery of the cell. RNA interference, or gene silencing, is a way to destroy specific RNA messages so that a particular protein is not made.”
Concerns about whether or not such genetic engineering could make it into our bodies are not unfounded.
As reported by Waking Times, institutions currently studying RNAi admit that changing proteins can destroy or create diseases, epigenetically.
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