Squash—Many varieties of squashes have been created with genetically-modified gene sequences and are best avoided unless they are certified organic.
Sugar Beets—Sugar beets are used to make about 35% of the global supply of white sugar. Consider that the average person consumes 150 pounds of sugar each year. That works out to over 52 pounds of genetically-modified sugar on average. That’s not only a lot of sugar, it’s a lot of genetically-modified organisms, and potentially a large amount of the herbicide glyphosate (Roundup) which is used on many sugar beet farms.
Tomatoes—Since the release of Flavr Savr tomatoes, the first genetically-modified tomatoes, many more frankentomatoes have been released on an unsuspecting public. These tomatoes contain a DNA sequence that has been reversed to prevent softening and allow for a longer shelf-life, and therefore more money for the agribusinesses that sell them. Research shows that they have lower nutritional value than their organic counterparts.
Vegetable Oil—Most “vegetable oil” blends are derived from genetically-modified corn, cotton, canola, or soybean oils. These are four of the most heavily genetically-modified crops, making foods made with vegetable oil among the worst frankenfoods.
Genetic Roulette: The Documented Health Risks of Genetically Engineered Food by Jeffrey M. Smith.
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