What is Genetic Engineering?

Genetic engineering is an experimental technology that typically involves the artificial transfer of genetic material, or DNA, between unrelated species. To increase profits and control over our food, the biotech industry is engineering plants with genes from BACTERIA, VIRUSES, INSECTS, ANIMALS, and even HUMANS. For example, genes from Arctic fish have been inserted into strawberries in an attempt to make them frost resistant.

Genetic engineering can cross species that could never combine naturally.

These new corporate inventions are patented and owned by the private multinational corporations who endeavor to replace the free natural planetary food diversity with their own highly-priced and privately controlled products, effectively privatizing the food chain.

Over 70% of processed foods now contain genetically engineered (GE) ingredients. You’re probably eating GE corn, soy, potatoes, and ingredients derived from them every day, unless you buy organic. A significant body of scientific evidence, including the findings of the Food & Drug Administration’s own scientists, shows that genetic engineering of foods can lead to many unintended, dangerous consequences including:

• Creation of new toxins and allergens in our food supply
  
  
• Degradation of nutritional value of foods
  
  
• Increased antibiotic resistance due to the introduction of antibiotic resistant genes into GE plants
  
  
• Damage to immune systems
  
  
• Extinction of existing plant varieties and wild fish (such as salmon) due to genetically engineered monocultures
  
  
• Devastation of non-target species such as the Monarch butterflies, killing beneficial insects, damaging soil fertility, creating “superweeds” and “superpests” immune to chemical controls
  
  
• Contamination of organic farms due to accidental cross-pollination from industrial farms growing GE crops