According to Monsanto company patents, 93 percent of soybeans and 80 percent of corn in the U.S. is grown from genetically modified seeds. Stephen Lendman points out that in the US alone,
“over 80% of all processed foods contain [genetically engineered foods] them. Others include grains like rice, corn and wheat; legumes like soybeans and soy products; vegetable oils, soft drinks; salad dressings; vegetables and fruits; dairy products including eggs; meat, chicken, pork and other animal products; and even infant formula plus a vast array of hidden additives and ingredients in processed foods (like in tomato sauce, ice cream, margarine and peanut butter). Consumers don’t know what they’re eating because labeling is prohibited….”
Prices for Monsanto-patented genetically modified seeds have almost doubled over the past decade, and competitors claim Monsanto has “ruthlessly” stifled competition in the seed industry which has drawn scrutiny from U.S. antitrust investigators.
But what’s even more alarming than Monsanto’s attempt to monopolize the seed industry is convincing evidence that genetically modified foods are linked to food allergies, intestinal damage, autoimmune disorders, anemia, diabetes, infertility and even cancer.
The Institute for Responsible Technology claims those who have questioned the safety of GM food — including scientists and government employees — have been threatened, harassed, stripped of responsibilities, or fired. Additionally, evidence has been stolen, data omitted or distorted, and some government regulators even claimed they were offered bribes to approve a GM product.
The list of reasons to buy or grow organic food continues to grow exponentially, and explains the exploding surge in the sustainable food movement. More and more, those in the restaurant industry sensitive to consumer demand, recognize and adapt to this revolutionary food trend.