by Catherine J. Frompovich, Activist Post:
Glyphosate is the main chemical active in several brands of agricultural and corporate farming herbicides used in the growing fields; in GMO seed crop cultures; and in what’s called “preharvest staging” . That’s when the herbicide is sprayed several days [3 to 5 days] prior to crop harvest to “ensure” seed heads mature evenly. Some consider that process acts as a “desiccant.”
The more commonly-used herbicide is Roundup® manufactured by Monsanto. In GMO farming, there is Roundup Ready® seeds, which are totally different from heirloom or non-GMO seeds. One specific difference is GMO seeds have patents on them, meaning something has been done to modify the seed from the parent or original plant strain produced by Nature.
Recently on an Internet talk show, I heard a professor talking about the non-browning apple, i.e., the apple’s protein is turned off to make the GMO-non-browning apple not brown when cut and exposed to air, as a normal apple does.
Well, the question I, as a natural nutritionist, have is: If the protein (0.3 gram or 1% of Daily Value)  in the GMO non-browning apple is turned off, does that mean the apple protein in not functional within that GMO apple as a nutrient for human nutrition? Has a scientific nutritional analysis proven that factually one way or the other? Or does science indicate that protein is viable as human nutrition? Because, if not, that would make a real nutritional difference in the GMO non-browning apple!
Furthermore, what’s called the “equivalence factor” of GMO phoods really is this, in my opinion: GMO plants have ‘things’ either inserted or turned off or modified (allowing patents to be issued making food seeds/plants corporate property subject to legal redress) from original parent plants, therefore, GMOs are NOT equivalent to the original plant food, regardless of what GMO science claims!
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