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New Study: GMO Crop Contamination Spreading

A recent USDA report acknowledging the spread of genetically engineered alfalfa into the wild is just further proof of what natural health advocates have known for a long time: that genetically engineered crops cannot “coexist” with traditional, organic agriculture. The report details the findings of a USDA team that analyzed three areas where alfalfa is grown: California, Idaho, and Washington. Of the over 400 areas the researchers studied, over a quarter (27%) contained GE alfalfa with Monsanto’s Roundup Ready-resistant gene. The study’s results stated that “transgenic [GE] plants could spread transgenes to neighboring feral plants, and potentially to neighboring non-GE fields.” This should come as no surprise. The problem is getting worse. Farmers in Oregon, fighting for a bill that would allow local governments to regulate crops and seeds, recently told legislators that contamination leads to real financial losses: “We lose money when we have a GMO contamination event, which I’ve had happen twice. We lose money directly, as have other growers,” said one organic farmer at a committee hearing.

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Bananas as We Know Them May Be Disappearing – The Push for GMO Bananas

They’re being decimated by an incurable fungus. Some scientists think they have an answer—genetic engineering—but will it be tasteless “frankenfruit”? When most people speak of bananas, they’re thinking of a single variety—the yellow Cavendish banana found in almost all grocery stores. But the popularity of this banana has made it susceptible to a fungal disease known as Tropical Race 4 (TR4), which is quickly spreading across the globe and is likely to hit South America, where 80% of Cavendish bananas are grown. The effort to quarantine fungus-ridden plants has largely failed, so researchers are exploring other options. Fortunately, other banana varieties still exist and are often much more flavorful than the Cavendish. Keep in mind also that in nature, flavor is often closely associated with nutritional value. It is no coincidence that the Cavendish, selected for ease of transport and sale, not taste, is often both tasteless and low in nutrition.

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