Maize (called corn, in the US) and cornmeal (ground dried maize) constitute a staple food in many regions of the world. Grown since 1997 in the United States and Canada, 86% of the US maize crop was genetically modified in 2010[26] and 32% of the worldwide maize crop was GM in 2011.[27] In 2011, 49% of the total maize harvest was used for livestock feed (including the percentage from distillers grains), 27% went to ethanol production, 13% was exported, 4.1% of the US corn harvest was made into high fructose corn syrup, and the rest was used for other sweeteners, cornstarch, making alcohol for beverages, for cereal, and for seed – so less than 10% of the harvest was used for human food or drink.[28] Corn oil is sold directly as cooking oil and to make shortening and margarine.


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The results of the study presented here clearly demonstrate that lower levels of complete agricultural glyphosate herbicide formulations, at concentrations well below officially set safety limits, induce severe hormone-dependent

mammary, hepatic and kidney disturbances. Similarly, disruption of biosynthetic pathways that may result from overexpression of the EPSPS transgene in the GM NK603 maize can give rise to comparable pathologies that may be linked to abnormal or unbalanced phenolic acids metabolites, or related compounds. Other mutagenic and metabolic effects of the edible GMO cannot be excluded. This will be the subject of future studies, including transgene and glyphosate presence in rat tissues. Reproductive and multigenerational studies will also provide novel insights into these problems. This study represents the first detailed documentation of long-term deleterious effects arising from the consumption of a GM R-tolerant maize and of R, the most used herbicide worldwide.

Altogether, the significant biochemical disturbances and physiological failures documented in this work confirm the pathological effects of these GMO and R treatments in both sexes, with different amplitudes. We propose that agricultural edible GMOs and formulated pesticides must be evaluated very carefully by long term studies to measure their potential toxic effects.

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Unbeknownst to the majority of consumers, in the summer of 2012 large quantities of GMO sweet corn appeared on grocery store shelves and roadside produce stands. In 2011, Monsanto announced plans to grow genetically modified sweet corn on 250,000 acres, roughly accounting for 40 percent of the sweet corn market. The sweet corn is being used for frozen and canned corn products, and is also available fresh across the country.Here are key facts you need to know:

What? GMO sweet corn is genetically engineered to be herbicide resistant (Roundup Ready) and to produce its own insecticide (Bt Toxin). Like all GMOs, genetically modified sweet corn has not been thoroughly tested to ensure that it is safe for consumption.

Who? While GMO sweet corn has been produced in the past by Syngenta, this is the first attempt by a biotech company to corner the sweet corn market.

Where? GMO sweet corn can be found in the produce aisle of your local food store and at farmers’ markets and farmstands. It can also be found in processed foods that contain sweet corn.

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There are two main varieties of GE corn. One has a Gene from the soil bacterium Bacillus thuringiensis inserted to produce the Bt toxin, which poisons Lepidoteran (moths and butterflies) pests. There are also several events which are resistant to various herbicide. Present in high fructose corn syrup and glucose/fructose which is prevalent in a wide variety of foods in America.


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