GM Corn Is High in Toxins and Nutritionally Inferior

By Dr. Mercola

I’ve warned you of the potential dangers of genetically engineered (GE) foods for many years now, pointing out that such crops might have wholly unforeseen consequences. In recent years, such suspicions have increasingly proven correct.

One of the latest pieces of evidence supporting the suspicion that GE crops are in no way, shape or form comparable to their natural counterparts is a nutritional analysis that shows just how different they really are.

Inherent differences are essentially implied by the fact that GE crop seeds can be patented in the first place. And in many ways, I believe Monsanto is slowly but surely inching its way toward patenting nature itself, in the same way others are fighting to maintain patent rights for human DNA.

Read More: The Four Steps Required to Keep Monsanto OUT of Your Garden

These companies are trying to patent “life,” and they likely will unless they’re stopped by the courts. But it’s quite clear that humans cannot outsmart nature.

The latest nutritional analysis of GE corn couldn’t be more relevant as the recently passed Agricultural Appropriations Bill (HR9332) included a hotly detested provision (Section 735) that places Monsanto above the law. As noted by the featured article:3

“With the recent passing of the Monsanto Protection Act, there is no question that mega corporations like Monsanto are able to wield enough power to even surpass that of the United States government.

Read More: Boycott foods that use monsanto products 

The new legislation provides Monsanto with a legal safeguard against federal courts striking down any pending review of dangerous genetically modified crops. It is ironic to see the passing of such a bill in the face of continuous releases of GMO dangers.”

At present, the only way to avoid GMOs is to ditch processed foods from your grocery list, and revert back to whole foods grown according to organic standards.

Analysis Finds Monsanto’s GE Corn Nutritionally Inferior and High in Toxins

A report given to MomsAcrossAmerica4 by an employee of De Dell Seed Company (Canada’s only non-GMO corn seed company) offers a stunning picture of the nutritional differences between genetically engineered (GE) and non-GE corn. Clearly, the former is NOT equivalent to the latter, which is the very premise by which genetically engineered crops were approved in the first place.

Here’s a small sampling of the nutritional differences found in this 2012 nutritional analysis:

Calcium: GMO corn = 14 ppm / Non-GMO corn = 6,130 ppm (437 times more)

Magnesium: GMO corn = 2 ppm / Non-GMO corn = 113 ppm (56 times more)

Manganese: GMO corn = 2 ppm / Non-GMO corn = 14 ppm (7 times more)

GMO corn was also found to contain 13 ppm of glyphosate, compared to zero in non-GMO corn. This is quite significant and well worth remembering.

The Environmental Protection Agency’s (EPA) “safe” level for glyphosate in American water supplies is 0.7 ppm. In Europe, the maximum allowable level in water is 0.2 ppm. Organ damage in animals has occurred at levels as low as 0.1 ppm… At 13 ppm, GMO corn contains more than 18 times the “safe” level of glyphosate set by the EPA.

This is truly disturbing when you consider the fact that in countries like Argentina, glyphosate is blamed for the dramatic increase in devastating birth defects as well as cancer. Sterility and miscarriages are also increasing. This may be due to its similarity to DDT, which is well-known to cause reproductive problems, among other things.

Another health hazard associated with glyphosate is its effect on gut bacteria. Not only does it promote the growth of more virulent pathogens, it also kills off beneficial bacteria that might keep such pathogens in check—both in the soil, and in the gut of animals or humans that ingest the contaminated crop.

It’s important to understand that the glyphosate actually becomes systemic throughout the plant, so it cannot be washed off. It’s inside the plant. And once you eat it, it ends up in your gut where it can wreak total havoc with your health, considering the fact that 80 percent of your immune system resides there and is dependent on a healthy ratio of good and bad bacteria.

An additional disturbing piece of information is that GMO corn contained extremely high levels of formaldehyde. According to Dr. Huber, at least one study found that 0.97 ppm of ingested formaldehyde was toxic to animals. GMO corn contains a staggering 200 times that amount! Perhaps it’s no wonder that animals, when given a choice, avoid genetically engineered feed.

Continue Reading:  GM Corn Is High in Toxins and Nutritionally Inferior.

watermelon sweet tea

yields 4 – small glasses


2 c. cubed seedless watermelon

2 c. brewed iced tea

4 T. agave nectar (to add a little sweetness, it is sweet tea after all)

In a blender, combine ingredients and puree until combined. Pour mixture through a fine mesh sieve. Pour over ice, sip, enjoy!


Mango Sago Soup with Pomelo & Dragon Fruit

Serves 4

Mango Sago Soup with Pomelo Recipe:

  • 4 ripe Mexican or Thai Yellow Mango
  • 1 cup coconut milk
  • 3/4 cup cold water
  • 1/2 cup sugar
  • 2 kaffir lime leaves (or strips of lime zest)
  • 1 Pomelo or grapefruit
  • 3/4 cup tapioca pearls
  • 1 dragon fruit, optional
  • fresh mint leaves

For the mango soup with pomelo & dragon fruit
Peel and pit three of the mangoes and place the chunks in a blender. Add the coconut milk. Cut the last mango into cubes and reserve on the side.
Place the water, sugar and Kaffir lime leaves in a small saucepan and bring to a boil to make a syrup. Remove from the heat and let it cool and infuse for 15 minutes. Remove and discard the leaves.
Blend the mango and coconut mixture with half of the Kaffir lime syrup. Taste for sweetness. Add more syrup if necessary. Blend until you obtain a very smooth soup.
Strain the mixture into a bowl and discard the stringy parts. Chill.
Meanwhile cook the tapioca in boiling water according to directions. Strain and cool under cold running water.

When ready to serve, add the tapioca to the chilled mango-coconut soup and stir well. Pour into bowls and garnish with shredded segments of pomelo, and cubes of mangoes and dragon fruit. Garnish with mint leaves.

Bored With Yogurt? 5 Ways to Jazz It Up

Does anybody else out there get bored with yogurt from time to time? You love the stuff, you know it’s good for you, and you understand that it’s helping your stomach heal and your immune system get stronger, but how many times a week can you actually dig into a bowl of the stuff? Sometimes I find myself there, and I need to switch things up in order to really enjoy my bowl of probiotic-rich yogurt. Here are five absurdly easy ways to jazz up your yogurt without too much effort, cost or time.

Transform It Into Mousse

Real mousse is made with eggs, but this version is a cinch to prepare when the choco-craving hits, and it’s nearly as good. Just whisk together a thick yogurt (Greek works great here) with a bit of cocoa powder and honey (or agave, or maple syrup) to taste. Season with chili powder and cinnamon for a Mexican-inspired mousse, or add vanilla and raspberries for a more traditional version. If you want yours to be extra fluffy (and certainly more indulgent), fold in just a bit of freshly whipped cream.

Transform It Into a Milkshake

That’s really all the famous Indian drink mango lassi is (plus a bit of sugar and/or cardamom). A yogurt milkshake takes just about two ingredients to make: fruit and yogurt. Ta-da! There really is no rhyme or reason to making a successful yogurt milkshake; just add whatever fruits you dig in a milkshake or smoothie, and add enough yogurt to blend until smooth. Make things exciting with a drizzle of honey or maple syrup. And always feel free to toss a bit of fresh mint or basil into the blender for an ultra-cooling summer milkshake.

Transform It Into Popsicles

Take your homemade milkshake from above, and pour the leftovers into popsicle molds or an ice cube tray. Add sticks and freeze until firm. Voila! Unsweetened yogurt popsicles that are sensible enough for those breakfast moments when you know you need fruit and protein but really just feel like having dessert or taking something quick out to the park.

Transform It Into a Sugar-free Parfait

Layer your fave yogurt with ultra-ripe fresh fruits in a tall milkshake glass for a luscious summer parfait. For a sugar-free version, just toss chopped fresh fruits with ground cinnamon, a few drops of vanilla extract and a squeeze of lemon, lime or orange juice. Layer that mixture in with your unsweetened yogurt and you’ve got a pretty lean dessert or breakfast that’s totally guilt-free.

Add The Savory and Transform It Into the Unexpected

Yogurt is actually a pretty great base for making savory dishes without too many ingredients. Here are just a couple of my favorite combinations:

  • Avocados and yogurt: To make a probiotic-infused guacamole, follow your usual guacamole recipe as usual, but add about 1 cup yogurt in for every 3 to 4 avocados called for. You’ll get a creamier, smoother guac with the zing of yogurt (and the extra health benefits). Alternatively, just fold chopped ripe avocados into a bowl of yogurt, and season with lime juice and a pinch of sea salt. Enjoy this tropical breakfast for a refreshing start to the day.
  • Eggs and yogurt: Don’t cringe. You’ve had this combination a million times before, in familiar dishes like deviled eggs, breakfast skillets and vegetable quiche. Only here, we’re simplifying the idea down to its core, and the flavor is just delicious. Fold chopped poached or soft-boiled eggs into a bowl of yogurt, and season lightly with fresh dill or parsley, a bit of salt and pepper, and maybe a squeeze of lemon juice for good measure. If you’re feeling particularly transcontinental, add smoked salmon or watercress to the mix. Now that’s a smart (and cheap!) brunch idea.

Written by Kimberley Stakal


Did you know that pineapple is an effective painkiller?

This delicious fruit is not only sweet and tropical, it also offers many benefits to our health, because besides being a very good fat burning fruit, it is powerful anti-inflammatory and has also analgesic effects. Thanks to its bromelain component, the need for medication can be eliminated. This aspect is also very useful for detoxification, because the less toxins we enter our bodies, our immune system becomes less busy.

Recipe: Hawaiian Green Smoothie

“There are many definitions for the word pineapple. Here are some below.

1. Pineapple – An old style hand grenade
2. Pineapple – Something that has no business being on a pizza
3. Pineapple – the nickname of an Australian $50 note 
4. Pineapple – A prickly, but sweet and juicy fruit

Today, we’re discussing no. 4.

Who knew…

  • Pineapples are members of the berry family
  • During the 16th and 17th centuries, the pineapple symbolised welcome. Women crocheted pineapple doilies, made pineapple bedspreads and pineapple door knockers.
  • Spongebob Square Pants Lives in an underwater pineapple house.

Recipe: Tropical Pineapple Coconut No-Bake Bites

Why they’re good for you…

Pineapples are packed with vitamin C and potassium. Pineapples may also have anti-inflammatory effects. It contains the enzyme bromelain, which is thought to aid digestion.

Pineapple reduces blood-clotting and could also help to remove plaque from arterial walls.”

Recipe: BBQ Tofu, Edamame & Pineapple Spinach Salad with Nectarine Balsamic Dressing

Tips for Proper Nutrition

  • Low-salt diet can not only reduce blood pressure but also the risk of cardiovascular disease. Adults should consume a maximum of 6 g of salt per day. Caution, especially from hidden sources of salt, for example in savory snacks, ready meals, but also meat and meat products, and much more.
  • Potassium-rich foods such as bananas, potatoes, dried fruit, spinach and mushrooms may also help to lower blood pressure.
  • In addition to exercise in the fresh air, a balanced diet rich in fruits and vegetables is important to be fit to get through the spring. A lack of vitamin C is also responsible for the “spring fever”. Fruits and vegetables such as peppers, broccoli, blackcurrants, citrus fruits, potatoes and cabbage are particularly good sources of vitamin C.
  • Phytochemicals from fruits and vegetables, potatoes, legumes and whole grain cereals have a healthy effect, it can for example prevent cardiovascular disease. To keep the cooking losses of heat-sensitive phytochemicals low, the cooking time should be minimalRaw fruits and vegetables are more nutritious.
  • By slowly eating can reduce the calorie intake and increase satiety. Chew each bite slowly and more often.
  • Green tea may protect against cardiovascular diseases and causes an improvement of blood flow and a reduction of   LDL-cholesterol “bad cholesterol”. Do you regularly drink green tea? Try to replace your daily cup of coffee with green tea.
  • Regular breakfast not only affects the performance and positive attention, but can also, especially by grain-containing foods lower the body weight.
  • Whole grains are high in fiber and vitamins and the blood sugar levels rise only slowly.
  • It is very important to drink enough, min 2-3 l per day. Ideally in the form of water, mineral water, unsweetened herbal or fruit teas and diluted fruit juices. Make drinks always visible and easily accessible. Alcohol should be consumed only in moderation.
  • A change in diet towards “healthy diets” should be done slowly and step by step.
  • Eat a varied and balanced diet to ensure optimal nutrition.
  • Reduce in the meals the meat content and increase the amount of side dishes like vegetables or grain products.
  • Suitable alternatives to cakes and sweets: yogurt and cream cup with fruit, low fat milk pudding or fruit salad.