Hadley’s Intro: To be, or not to be healthy? The answer depends on your diet. Researchers reveal proof Monsanto’s roundup ends up in our bodies, and they warn of its link to Parkinsons, cancer and infertility. If you want to protect your healthy vitality that allows you to love deeply and live your dreams, pay attention to the roundup GMO research results and reasons to eat organic, avoid processed foods and restaurant foods that are laced with roundup and toxic GMOs, according to this guest post by Allan Spreen, M.D. chief research advisor for North Star Nutritionals
Is Monsanto’s Roundup Ready GMO soy making you sick?
I’m what you’d call a conspiracy realist. While I don’t go off on wild goose chases, I DO believe in following the evidence, no matter where it leads me–even if that happens to be smack dab into the heart of a so-called “conspiracy.”
After all, you know what they say, “Just because you’re paranoid doesn’t mean they’re not out to get you.” And when it comes to the nightmare that is Roundup Ready GMO soy, despite cries of paranoia from the mainstream press, I’ve been warning you about the growing evidence of risk for years.
Now, according to the results of a new study, this so-called “conspiracy theory” has suddenly become “conspiracy fact.” And those warnings can officially be labeled justified paranoia.
Researchers have confirmed that Monsanto’s herbicide darling, Roundup, is indeed making its way into the food you put on your table. And the number one road of transport from the package, to the plate, to your belly is likely none other than that GMO soy.
And as bad as this news is, it may be even worse than you imagine.
What’s wrong with soy
Let’s just start with the soy alone.
Prior to the start of World War II in the late 1930s, soy wasn’t that big of a factor here in the United States. And although the crop grew in popularity after that, for a long time it was mainly used for animal feed. Now, the majority of the crops are being made into soybean meal (still primarily used for animal consumption) and oil (more on this in a moment).
In fact, it wasn’t until the early 2000s that soy’s popularity truly exploded. Suddenly soy started getting top billing on food labels. It was being featured in everything from breakfast foods to desserts, and soy was unquestionably shaping up to be Big Food’s “It Food” of the decade.
And you’ll never guess who’s largely credited with shy soy’s miraculous makeover into a health-food vixen. It was none other than our “friends” over at the Food and Drug Administration.
In 1999 the FDA officially recognized the cholesterol-lowering effects of soy protein. Big Food’s marketers were then able to make the claim that 25 grams of soy protein a day could reduce your risk of heart disease… and Boy Howdy did they ever run with it.
The only problem is those bright green legumes are hiding more than a few bad-nutrition secrets.
They contain a substance called hemagglutinin that causes red blood cells to clump up, making it harder for them to effectively do their job of absorbing and distributing oxygen to the tissues in your body. And another one that inhibits the enzymes you need to digest proteins properly. Not to mention that soy has been linked to a number of food allergies.
And this was true even BEFORE Monsanto got its greedy grubby paws on the stuff and started messing around with its genetic code.
Of course, if you’ve been listening to my warnings, and you’ve already been avoiding unfermented soy products (soy’s bad effects disappear when it’s fermented, so feel free to indulge in natto, miso, and tempeh), you might have made the mistake of thinking you’re not at risk.
But don’t be fooled by the food labels.
Even when you don’t see soy lurking on a label, if it’s a processed food, chances are it’s in there. Remember earlier when I told you that the majority of soy crops are now being made into soybean meal and oil? If a food label lists “vegetable oil,” chances are very good that it’s soybean. In fact, soy accounts for 61 percent of vegetable-oil consumption in the U.S.
And that “vegetable oil” has a high omega-6 content, which promotes inflammation when it’s not properly balanced with omega-3s. I bet I don’t have to tell you what omega most American’s don’t get nearly enough of. (For more names GMO soy hides under on food labels click here.)
Roundup chemicals linked to cancer and more
But wait, it gets worse. Soy, which is now the second largest crop here in the states after corn, has been put in a stranglehold by the chemical industry. Shockingly, more than 90 percent of soybeans being grown on U.S. farms are genetically modified to withstand drenching in herbicide chemicals–mainly Monsanto’s Roundup.
And now a new study, published in the journal Food Chemistry, has confirmed that glyphosate residues (the active ingredient in Roundup)–and AMPA, an acid into which glyphosate breaks down–were lurking in ALL ten of the GMO soy samples they tested. And the levels of this creepy chemical are even higher than what Monsanto’s OWN scientists have called “extreme.”
We’re still in the process of figuring out all the bad effects glyphosate could have on our health, but just last year a bombshell study, published in the journal Entropy, linked glyphosates to Parkinson’s, infertility and cancer. In a chilling line from the study, MIT researchers referred to glyphosate’s negative impact on our health as “insidious,” saying it “…manifests slowly over time as inflammation damages cellular systems throughout the body.”
If you eat any processed foods, it’s nearly impossible to avoid all GMO soy these days. Until more states follow in Vermont’s footsteps and require clear GMO food labeling, the best you can do is buy organic, and eat as many home-cooked meals as you can manage. Besides, the food will taste better and be better for you anyway.
Until next time,
Allan Spreen, M.D.