What Is GMO?

What Is GMO?

GMO stands for Genetically Modified Organism—a plant, animal, or microorganism whose DNA has been altered in a lab. Scientists add, remove, or modify genes (sometimes from a completely different species) to give the organism traits it wouldn't naturally have.

When it comes to food, GMOs often refer to genetically engineered crops. These are designed for specific traits like resistance to pests, herbicides, or spoilage. The goal? Higher yields, longer shelf life, and easier farming. But while that may sound efficient, it raises serious questions for our health, environment, and food future.

How Are GMOs Created?

To modify a plant, scientists insert a new gene into its cells—sometimes using genetic material from an unrelated species. The plant doesn’t always accept this change naturally, so scientists use something called a viral promoter to "encourage" the plant to express the new gene. Think of it like forcing a plant to adopt a foreign instruction manual.

The Real Impact on Our Food System

Take corn as an example. GMO corn can survive repeated chemical sprays without being harmed. These chemicals are designed to kill weeds, pests, and fungi but the corn keeps growing. Sounds helpful, right?

But there's a cost. The same modified corn can produce proteins that kill root-eating insects... and unfortunately, other beneficial insects too—including bees.

The more we rely on GMO crops and synthetic sprays, the more we disrupt ecosystems, pollute soil and water, and expose farm workers to toxic chemicals.

Built for Chemicals, Not for Us

Here’s the catch: many companies that make GMO seeds also make the chemicals those seeds are engineered to survive. This creates a system where farmers become dependent on buying both the seeds and the sprays from the same corporations.

Can these toxins be washed off your food? That’s a tough question. The deeper issue is that this system builds dependence, not sustainability.

So... Why Does This Matter?

Because when we alter nature so aggressively, there are ripple effects:

• Soil and water contamination

• Bee and pollinator die-off

• Health issues in communities near industrial farms

• Rising food sensitivities, allergies, and chronic illnesses

All of this is happening while GMO farming continues to expand.

It’s not just about what’s grown it’s how it’s grown, who controls it, and how it impacts the entire ecosystem.

Where Has the Wheat Gone?

Bread used to be a symbol of nourishment. Today, gluten-free diets are on the rise. Why?

Most modern wheat has been genetically altered. While it might grow faster or resist disease better, it’s also been suggested it's linked to digestive issues, gluten intolerance, and chronic inflammation for many people. Here's a thought.. So when they changed the seed... did they change the outcome?

This Isn’t Fear. It’s Awareness.

I’m not against science. GMOs may have a place—in medicine, for example, where they are tightly regulated. But when it comes to food, we need transparency. People deserve to know how their food is grown and what’s in it. When science is used to serve profit over people, we need to pause.

A Shift Toward Regeneration

Thankfully, change is happening. Organizations like Mad Agriculture are helping farmers return to regenerative, organic methods ones that work with nature, not against it. Partners like Whole Foods Market are stepping in to support this shift. This kind of farming protects soil, supports biodiversity, and nourishes both people and planet.

From Grain to Plate: The Hidden GMO Feed

Here’s something many don’t realize: GMOs aren’t just in plant foods. They’re in animal feed too. Most industrially raised animals (in CAFOs—Confined Animal Feeding Operations) are fed GMO corn and soy. These animals are kept in crowded conditions, fattened quickly, and then processed for sale. It’s a cycle that starts with engineered grains and ends up on your plate.

What You Can Do at Home

• Grow your own herbs – Buy once, plant for seasons to come. Even basil cuttings can root in water.

• Start a small garden – Tomatoes, lettuce, or even squash can be grown in containers.

• Choose organic when possible – Especially for high-risk foods like corn, soy, and apples.

  
  

• Read labels – Look for Non-GMO or Organic certifications.

• Avoid synthetic weed killers – Choose natural alternatives for your home and garden.

A Lesson from the Frontlines of Healing

At a cancer hospital in California, patients are served an organic diet. Why? Because they understand you can’t treat illness with chemicals in food. They also don't allow pesticides or herbicides sprayed on the grounds. This particular hospital created a cookbook using Organic Ingredients.

“Half the bees, half the food.”“No bees, no food.”

Bees pollinate our food. Without them, agriculture collapses. But synthetic pesticides and GMO traits are contributing to bee die-off. And here’s the stark truth: No bees = no food.

Closing Thoughts

This isn’t about fear. It’s about taking back awareness, choice, and connection to what we eat. Every bite we take is either supporting nature or disrupting it. And every food purchase is a vote for the kind of agriculture we want to see in the world.

Common GMO Foods (Unless Labeled Non-GMO or Organic):

• Corn

• Soy

• Canola oil

• Cottonseed oil

• Sugar beets

• Papaya (from Hawaii)

• Potatoes

• Zucchini & summer squash

• Aspartame

• Alfalfa

• Wheat

• Rice

• Tofu

• High Fructose Corn Syrup

Thanks for reading and for caring. We can’t fix everything overnight, but we can start with small steps: a homegrown tomato, an informed label check, or even just starting a conversation. One mindful bite at a time.