Toxicity of Genetically Modified Corn in the American Food Supply

Research published just last month now strongly links a variety of genetically-engineered corn to liver and kidney damage in rats, as well as elevated triglycerides, and changes in weight between the sexes.  The particular variety of corn, Monsanto’s MON863 is approved for human consumption in the United States, Australia, New Zealand, China, Japan, Canada, Mexico, the Philippines, Taiwan, and the European Union.

How (you might ask yourself) could MON863 possibly have been approved for human consumption?  Well, there’s an interesting story here.

Kale Provençale Salad with Lentils

Mother Earth Magazine lists kale as one of theThirty-Three Greatest Foods for Healthy Living.”   Grown in Europe since 600 B.C.E., kale was the most common green vegetable, and in Scotland, kale in one dialect meant food, and the expression “to be off one’s kail” meant to feel too ill to eat.

The Importance of Probiotics

Contrary to popular belief, bacteria aren’t all bad.  In fact, there are all sorts of bacteria which live on us, and in us, and actually do us a world of good.  The majority live in our digestive tracts, where they help us digest food, excrete toxins, and keep our immune systems up and running.  These so-called “friendly flora” are known as probiotic bacteria.

Probiotic bacteria can help control specific health conditions, but also general long-term health.  In terms of specific health conditions, probiotic can reduce lactose intolerance, irritable bowel syndrome, inflammatory bowel disease, diarrhea thrush, and colic[1].  Longer term, probiotics help bolster our defenses against infection (everything from colds and flus, to food poisoning, to vaginal yeast infections, etc.), may lower cholesterol, and appear to significantly lower cancer rates.

So how do we get these good bacteria on our guts?