(Health Secrets) Apples are one of the healthiest foods on earth — at least the ones made by nature are. But that won’t stop the money hungry from creating genetically modified apples and turning the health treasures of apples into Frankenfood. The creation of Frankenapples produces unnatural proteins designed to keep the apples from browning when sliced or bruised. British Columbia-based Okanagan Specialty Fruits has submitted an application to the USDA for approval of the new browning-resistant genetically modified apples.
Genetically modified apples, which are likely to first appear in the Golden Delicious and Granny Smith varieties, contain a synthetic gene that sharply reduces production of polyphenol oxidase, an enzyme responsible for normal apple browning. Okanagan believes their new browning-resistant Acrtic Apple could improve apple industry sales the way the marketing of baby carrots did for carrot sales.
Will you be fooled?
Presumably, improving apple industry sales means fooling the public about apples with the same techniques used when baby carrots were rolled out. Baby carrots are not young, tender carrots but instead are specially shaped slices of peeled carrots which were invented as a way to use carrots which were too twisted or knobby for sale as full-size carrots.
The new GMO apples will enable apples to be sold as an industrialized product. Instead of being sold as fresh whole fruit, apples that are less than fresh but browning-resistant can be sold as slices in plastic bags at higher prices. As Canadian Biotechnology Action coordinator Lucy Sharrat asked “Is it a rotten apple that looks fresh?”
Sharrat noted that a consumer poll commissioned by BC and Quebec apple growers associations found that 69 percent of Canadians do not want the genetically modified apples. U.S. polls have similarly found the large majority of consumers opposed to GMOs, but public sentiment thus far has done little to stop the proliferation of GMO products endangering us, our food chain and our environment.
More GMO dangers
More worrisome than the issue of freshness is this. While only one changed gene is being used to keep the apples from browning, it is likely that other apple genes have also been changed in the process of creating the new GMO apples, the same as has happened with other GMO crops.
Kirk Azevedo, a former Monsanto employee who worked on genetically engineered cotton, was told by one of Monsanto’s PhD researchers that other proteins besides the one Monsanto wanted were produced as byproducts of the genetic engineering process. Azevedo, who had also been studying protein diseases reported that such proteins could be toxic, and he tried without success to warn Monsanto that seeds from genetically engineered cotton should be destroyed and not fed to cattle.
Azevedo said, “I saw what was really the fraud associated with genetic engineering. My impression, and I think most people’s impression with genetically engineered foods and crops and other things, is that it’s just like putting one gene in there and that one gene is expressed….But in reality, the process of genetic engineering changes the cell in such a way that it’s unknown what the effects are going to be.”
There has been no testing done to assure the apples’ safety in the long-term. Already, scientists have reported birth defects, abnormal growth, high infant mortality rates, and sterility in hamsters, rats and livestock fed genetically engineered soy and corn.
Some growers, especially organic ones, are worried that genes from the new apples will spread to their crops. Though apple pollen does not usually drift very far in the air, it can be carried by bees. Once introduced, there would be no way to control cross-pollination.
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Published with permission from Alignlife. Original article link is here.