Without much more than a whisper from the mainstream media, Monsanto’s
newest Frankenfood has received full EPA approval and will be arriving
on dinner plates by the end of the decade. The implications are nothing less than devastating...
Without
much more than a whisper from the mainstream media, Monsanto’s newest
Frankenfood has received full EPA approval and will be arriving on
dinner plates by the end of the decade. The implications of this are
harrowing, to say the least.
While
you may not have made up your mind on the dangers of GMOs, you likely
feel entitled to know when you’re consuming a food that is the product
of laboratory research. For this reason, I am reporting on Monsanto’s
latest food technology, unfortunately, already in the pipeline. And
quite silently so. I write this with a certain degree of solemnity, if
not also a tinge of regret, because, for three years, I have heard
rumblings of Monsanto’s next project - RNA interference technology. It
was actually the late Heidi Stevenson, my friend, colleague, and founder
of the platform Gaia Health,
who first alerted me to the dangers of RNA interference-based tinkering
with our food supply when she reported on the near disastrous approval
of GMO wheat using RNA interference technology in Australia.
Thankfully a few brave scientists and informed public stood up and,
together, averted the disaster. But since then, both the dangers and the
breakneck speed of development of this technology have gone largely
ignored, even among activists deep in the non-GMO movement. In order to
truly appreciate the gravity of the situation, and why the EPA's
approval of RNAi corn intended for human consumption, is so concerning,
it will first require a little background information on the fascinating
topic of non-coding small RNAs, and their formidable relevance to our
health.
