GMO Food Vs Non-GMO Food
1.About 90% of Soy that is currently cultivated and consumed in the world has been genetically modified. Genetically modified soy is known to cause many health problems and has been especially linked to pancreatic failure. Â
2. Tomatoes are also among the most heavily modified vegetables we routinely eat. GMO tomatoes are less nutritious than organic, non-GMO tomatoes: fewer antioxidants, which means that they are less effective at helping our body regenerate and clean itself from its own metabolic waste.
3. Genetically modified corn is also quite common. It has been linked to obesity and dysfunction or disease in the following organs: kidneys, adrenal glans, liver, heart and spleen.
4. Sugar from Sugarbeets. About 35% of the sugar that we consume every day comes from sugarbeets, a type of root with a high concentration of sucrose and other carbohydrates. Sugarbeets are so highly modified such that they are highly regulated in the United States. Â
5. Aspartame though not actually a GMO food is produced through a process that involves GMO bacteria. It is used as a diet sweetener because it has no calories. Aspartame is highly neurotoxic: it damages and even kills the neurons. It has also been linked to certain types of cancers.
6. GMO Papayas are not as widespread as other GMOs but a large number of them consumed in the United States are heavily modified. Many of them are grown in Hawaii and distributed to the rest of the United States. Many of these contains  DNA strains from a virus called the Ringspot virus which may become incorporated into the human genome. GMO Papayas are banned in the European union.Â
7. High Fructose Corn Syrup has been heavily criticized and warned against even without taking the genetic alterations into consideration. It is, in itself, a very unhealthy ingredient, even if at the beginning it was presented as a convenient and healthy replacement for traditional sweeteners such as regular sugar. The fructose that gives this food its name is a variant of sugar that is actually more difficult for our bodies to digest and process than glucose, the key component of regular sugar.
