Food's Wake-Up Call to EPA: "The regulatory system is not working"
Corn genetically engineered to resist pests and tolerate herbicides made up 85% of the U.S. corn crop in 2009, according to the U.S. Department of Agriculture.
At the same time that we use this new technology to engineer insecticidal toxins into our food supply, the USDA has waived pesticide reporting requirements, making it almost impossible for farmers and consumers to know the levels of chemicals being applied to food crops.
About 65% of genetically engineered (GE) corn contains a gene from a common soil bacteria, Bacillus thuringiensis, or Bt, which produces a chemical that kills either corn rootworms or corn borers, but farmers have become increasingly non-compliant with federally-mandated planting requirements designed to keep the popular chemical technology useful.
According to the New York Times, this information “should be a wake-up call to E.P.A. that the regulatory system is not working.”
Perhaps our children have been trying to warn us of this failed regulatory system since the introduction of these crops in the 1990s. In the last 15 years, we have seen jaw-dropping increases in the rates of allergies and digestive condition, with the Centers for Disease Control reporting a 265% increase in the rate of hospitalizations related to food allergic reactions.
Given the growing number of Americans with food allergies, whose bodies increasingly launch inflammatory responses to food proteins in an effort to flush out those food proteins which the body views as “foreign”, perhaps it is time that we stop and address the foreign proteins and toxins that have recently been engineered into the American food supply.
Because, as stated in the New York Times, “the regulatory system is not working.”
Given the state of the health of our children, isn’t that obvious?