One Potato, Two Potato, Three Potato, Four — How About GMO Potatoes No More
What’s the main selling point of the GMO potato? Its flesh stays white and doesn’t oxidize when cut. It doesn’t turn green, brown or black when exposed to air or light, or when it’s bruised or diseased. The genetically engineered trait, which prevents the potato’s natural discoloration was achieved by silencing the potato’s melanin gene.
The following information is taken verbatim from Organic Consumers Association’s Petition to Whole Foods to stop selling GMO potatoes. To get your Petition to email to Whole Foods, please contact Ronnie Cummins via email at ronniecummins@organicconsumers.org.
Dr. Caius Rommens is the inventor of the GMO potato and author of Pandora’s Potatoes: The Worst GMOs.
According to OCA, Unfortunately, Rommens later learned that silencing the melanin gene produced a number of toxic side effects:
GMO Potato Toxin #1 – Alpha-aminoadipate: The first side toxic effect of the trait that prevents discoloration was “a massive increase in the levels of alpha-aminoadipate, also known as aminoadipic acid.” This alarmed Rommens because alpha-aminoadipate is a knownneurotoxin with links to “a variety of diet-related diseases, including diabetes, Alzheimer’s, and cancer.”
GMO Potato Toxin #2 – Tyramine: The second toxic side effect of the trait that prevents discoloration is the accumulation of the abnormal amino acid tyramine in damaged potato tissues. According to Rommens, when a potato’s damaged tissues turn black they can be identified and trimmed off by processors. In the case of GMO potatoes, “the bruises don’t discolour and thus are not removed during processing. This means that consumers may eat bruised tissues and be exposed to tyramine.
Most people can metabolize tyramine, but some people can’t. People who take monoamine-oxidase inhibitor (MAOI) antidepressants like fluoxetine, citalopram and sertraline are unable to metabolize tyramine. In these people, tyramine will accumulate in the blood and potentially cause high blood pressure, raising the risk of heart attack, stroke, kidney failure and other problems.
GMO Potato Toxin #3 – Chaconine-Malonyl: The third toxic side effect of the trait that prevents discoloration is an increase in the levels of chaconine-malonyl. “Little is known about this compound,” Rommens says, “but it is a derivative of glycoalkaloid toxins. These can cause numerous health issues, including nausea, vomiting and neurological effects.”
GMO Potato Toxin #4 – Pathogens: The fourth toxic side effect of the trait that prevents discoloration is “the concealment of various tuber infections. So consumers may eat potatoes that look perfectly healthy but actually contain fungal or bacterial pathogens. These pathogens often produce toxins and allergens.”
https://www.activistpost.com/2018/11/one-potato-two-potato-three-potato-four-how-about-gmo-potatoes-no-more.html
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