I’ve been debating what subject to take on at the start of this new week. I had been thinking about doing a column about Camille Pissarro, but then I came across an article published in the New York Times₂ last July, and I came to think … I’d heard the Name GMO many times, but I never really searched to understand what it entailed. And, as I am very conscious about what I put on my plate (I buy organic whenever possible, avoid pesticides, additives, colorants …. ) I decided to research a bit more and share it with you. It’s so important to know what we’re ingesting and with it, the effects it has on our body and the harm we are doing to it. We only get one body. In this life, we only get one chance to get it right (most times that it ….) So, Pissarro and Out of Africa will have to wait … until mid-week as today, we will be checking the pros and cons of the Genetically Modified Organisms₁, better known as GMOs.
These are organisms or micro-organisms (i.e., plants and animals) whose genetic make-up have been manipulated by artificially inserting components of another organism.₁ Are they good? Healthy? Or are they bad. Unhealthy and contributing to some of the ailments and epidemics that seem to have taken their place among us. Since genetically modified (GM) foods are made from soy, corn, or other crops grown from seeds with genetically engineered DNA, chances are that if you’ve eaten anything today, it may have been some food that had been genetically modified. The primary question is: are they safe to eat? I would volunteer that the answer is yes …. though I would argue that safe could mean it wouldn’t kill you on the spot. In my book, this does not mean that it could not cause havoc in your body. GMOs are relatively new, and research regarding health and long term damage is therefore still quite limited as of yet.