US Food Manufacturing—Science Based or Reckless?
By Dr Mercola, www.mercola.com | July 5, 2014
Historically, the European Union (EU) has taken a far stricter, more cautious stance with regards to genetically engineered (GE) crops and foods. Not only must GE foods be labeled in the EU, but resistance to growing GE crops is high in general. As reported two years ago, an estimated 75 percent of Germans oppose GE, and few politicians are in favor of genetic technology. Over there, it’s actually politically risky to support GMOs. This is something the chemical technology industry, through the shrewd manipulation of the US government, has fought to change for a number of years now.
Most recently, in mid-June, US Agriculture Secretary Tom Vilsack called for the European Union (EU) to ease restrictions on GE foods and feed crops in order to come to an agreeable trans-Atlantic trade pact. He also suggested that “Europe should reconsider requirements to label genetically modified foods,” and urged the EU to reconsider its ban on chlorine-washed chicken and growth-hormone treated beef as well. None of that is likely to happen. According to a recent report by Reuters, the “European Union has ruled out importing meat from animals injected with hormones and said that it will not simply open the door to GM [genetically modified] crops.”
US Food Manufacturing—Science Based or Reckless?
According to Vilsack, in order for the US Congress to approve the trans-Atlantic trade pact, the agreement needs to provide “significant” new market openings for American farmers—most of which, as we know, grow GE crops. In his talk, Vilsack insisted that the EU and US should agree to “let science drive food regulation.” But whose science are we really talking about here? Clearly, Vilsack is choosing to turn a blind eye to the mounting evidence suggesting that GE foods and animal feed tend to promote chronic disease; not to mention the fact that genetically modified organisms (GMO’s) cannot be contained in the field. They transfer to other plants through horizontal gene transfer. Moreover, science has also raised questions about the safety of many other American food manufacturing processes—the use of drugs in particular.
It’s already been established that the overuse of antibiotics in US livestock has led to the scourge of antibiotic-resistant infections, for example, which now claims at least 23,000 American lives each year. Last year, using data collected by the federal agency called NARMS (National Antimicrobial Resistance Monitoring System), the Environmental Working Group (EWG) found antibiotic-resistant bacteria in:
81 percent of ground turkey
69 percent of pork chops
55 percent of ground beef
39 percent of raw chicken parts
So much for all the “science-based” processing practices that are supposed to make the food safer, such as washing chicken in chlorine… The fact of the matter is, American food processing methods tend to promote rather than resolve the problem with foodborne pathogens. And Europe recognizes this.
Read more at: http://www.theepochtimes.com/n3/789170-us-food-manufacturing-science-based-or-reckless/
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ALERTER'S COMMENTS
Nothing Joseph Mercola, America's Worst Quack, writes belongs on DU.
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