Jan 13, 2014
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GMO is a ticking timebomb. Here’s what to do.
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0:17 What is GMO?
0:38 Why the companies do this
1:16 Foods that are mostly genetically modified
1:52 What happens when you consume GMO foods
2:11 GMOs being fed to animals
2:30 GMO studies
In this short video, we’re going to talk about GMOs (genetically modified organisms).
What is GMO?
GMO (genetically modified organisms) is where they take a gene from one species like a fish and insert it into another species like a soy plant to alter the mechanics of what that plant can do.
Companies that do this really want to create a Roundup Ready plant. This means the plant will be resistant to Roundup Ready, which is an herbicide.
Foods that are mostly genetically modified:
• Salmon (unless it’s organic)
If a soybean, for example, is resistant to a pesticide, you can spray the pesticide or herbicide on the plant, and the weeds around it will die, but the plant will not. However, you’re still getting the chemical in your body, and the liver can’t detoxify it.
95% of the GMO sold in the United States is being fed to animals—it’s in animal feeds. It goes through the animals and straight to you.
What you can do:
1. Consume organic foods (especially chicken, eggs, and cheese)
2. Consume cruciferous foods on a daily basis
Dr. Eric Berg DC Bio:
Dr. Berg, 50 years of age is a chiropractor who specializes in weight loss through nutritional and natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government and the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning, published by KB Publishing in January 2011. Dr. Berg trains chiropractors, physicians and allied healthcare practitioners in his methods, and to date he has trained over 2,500 healthcare professionals. He has been an active member of the Endocrinology Society, and has worked as a past part-time adjunct professor at Howard University.