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Old 06-05-2013, 03:03 AM  
KILLER_CLOWN KILLER_CLOWN is offline
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Monsanto sued by Kansas wheat farmer over release of unapproved GMO wheat in Oregon

Madison Ruppert
Activist Post

A wheat farmer in Kansas has filed a lawsuit against Monsanto alleging that the infamous agricultural giant is guilty of gross negligence for not containing unapproved genetically modified wheat which was recently discovered in Oregon.

The farmer, Ernest Barnes, said that Monsanto’s GMO wheat has put all of the United States’ wheat export sales at risk. Meanwhile, Monsanto claims they have no clue how the “Roundup Ready” strain of wheat ended up in an Oregon field since they say they abandoned their research in 2004.

http://endthelie.com/2013/06/04/mons...heat-survived/

Indeed, Barnes is quite right in saying that the discovery has already impacted U.S. wheat exports. Japan canceled part of a tender to buy U.S. western white wheat. Japan is one of the largest export markets for U.S. wheat.

http://endthelie.com/2013/05/31/mons...europe-report/

http://www.reuters.com/article/2013/...0EB1JC20130530

South Korea also suspended imports of U.S. wheat and said they would increase inspections of imports.

http://www.nydailynews.com/life-styl...icle-1.1359806

The EU similarly said they will test incoming shipments and will block any shipments containing GMO wheat.

http://uk.news.yahoo.com/eu-test-u-w...100808757.html

“Monsanto has released GE (genetically engineered) wheat into the non-genetically modified wheat population,” Barnes’ petition states.

The “plaintiff has been harmed by any and all Monsanto GE wheat because it has impacted wheat exports and the price of wheat,” the petition adds, according to Reuters.

http://news.yahoo.com/kansas-wheat-f...155201442.html

The unfortunate reality is that the scale of the spread of Monsanto’s unapproved GMO wheat is not quite known at this point.


Reuters points out that it is not even known if it “has contaminated food supplies” leading to multiple countries backing away from purchasing U.S. wheat.

While the lawsuit does not state a specific claim for damages, it does say that the amount in dispute exceeds $75,000.

Barnes seeks damages to be determined at trial, according to the Associated Press. However, AP notes that Warren Burns, one of Barnes’ attorneys, said that the scope of damages is potentially in the hundreds of millions of dollars.

http://www.usatoday.com/story/money/...wheat/2388957/

While the U.S. Department of Agriculture claims that Oregon wheat is safe to eat and that there is no evidence showing that the GMO wheat entered the marketplace, entire countries apparently aren’t willing to take their word for it.

“These types of suits serve the purpose of helping police the agricultural system we have in place and make sure farmers are protected,” Burns told AP.

While Barnes’ lawsuit is believed to be the first in response to the discovery, his attorney said that
similar suits are in the works, according to AP.

The cases may be consolidated to make the process of discovery easier. Discovery involves obtaining, investigating and sharing evidence among parties.

As expected, Monsanto has been critical of the lawsuit.

“Tractor-chasing lawyers have prematurely filed suit without any evidence of fault and in advance of the crop’s harvest,” David Snively, Monsanto executive vice president and general counsel, said.

Monsanto claims that they followed a “government-directed, rigorous, well-documented and audited” process of closing out their GMO wheat program.

They pointed out that on average wheat seed is only viable for one or two years in the soil. One must wonder then, where did the contamination come from if the program was so rigorously closed out some nine years ago?

Monsanto claims that they are not to be held liable for the contaminated crop because they took so much care to prevent contamination.

“Given the care undertaken, no legal liability exists and the company will present a vigorous defense,” Monsanto said in a statement

Obviously the contamination still happened so it’s unclear just how much care was actually taken.

The case has been assigned to U.S. District Judge Monti Belot of the U.S. District Court in Wichita, Kansas.

Burns said that he thinks the lawsuit will remain in U.S. District Court in Kansas due to the “tremendous amount of harm [that] has fallen on Kansas and Kansas farms.”

“We view it as very important to maintaining farmers and maintaining the way of life they lead which is very important not only to this country but countries around the world to which we export,” Burns said.

“It is hard to underestimate the importance of the American wheat crop in sustaining people around the globe,” Burns added, according to AP.

If the unapproved GMO wheat is found to be more widespread than the initial discovery in Oregon, the U.S. wheat exports estimated to be worth around $9 billion this year could be put at even greater risk.


http://www.activistpost.com/2013/06/...at-farmer.html
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Old 06-07-2013, 10:46 AM   #106
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Buehler, thanks for the first-hand accounts.
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Old 06-07-2013, 10:52 AM   #107
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Actually, if you are genuinely interested, most changes we make to our food, whether through GMO or selective breeding alters the nutritional content.
That's correct. It's been going on for awhile by processing food and then adding in what they think they took out and never adding in as much as originally in the food and the co-factors that are unknown and put there by nature.

There is an area of healthcare/nutrition that talks about the rise of agriculture even being the beginning of this as opposed to eating wild. For instance bison, cattle and cows once ate grass and that had herbs in it that killed many bad things. Also, hunter gathers ate herbs that killed parasites.
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Old 06-07-2013, 10:53 AM   #108
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Here are some specific documented health risks associated with GMOs: (emphasis is the article's, not mine)

communities.washingtontimes.com/neighborhood/stress-and-health-dr-lind/2013/mar/28/gmos-and-obamas-loss-health-america/

CORN- Two research studies independently show evidence of allergenic reactions to GM Bt corn, and farm workers exposed to genetically-modified Bt sprays exhibited extensive allergic reactions.

POTATOES - A study showed genetically-modified potatoes expressing cod genes were allergenic.

PEAS - A decade-long study of GM peas was abandoned when it was discovered that they caused allergic lung damage in mice.

SOY - In March 1999, researchers at the York Laboratory discovered that reactions to soy had skyrocketed by 50% over the year before, which corresponded with the introduction of genetically-modified soy from the US. It was the first time in 17 years that soy was tested in the lab among the top ten allergenic foods.

A four-year study at the University of Jena in Germany conducted by Hans-Hinrich Kaatz revealed that bees ingesting pollen from transgenic rapeseed had bacteria in their gut with modified genes. This is called a “horizontal gene transfer.” Commonly found bacteria and microorganisms in the human gut help maintain a healthy intestinal flora. These, however, can be mutated.

Mutations may also be able to travel internally to other cells, tissue systems and organs throughout the human body. Not to be underestimated, the potential domino effect of internal and external genetic pollution can make the substance of science-fiction horror movies become terrible realities in the future. The same is true for the bacteria that maintain the health of our soil - and are vitally necessary for all forms of farming - in fact for human sustenance and survival.

It is a well-know fact that fish proteins happen to be among the most hyper-allergenic, while tomatoes are not. Thus not labeling such genetically modified tomatoes, with hidden alien or allergenic ingredients, is completely unconscionable. The same applies to the typical GMO that has novel bacterial and viral DNA artificially inserted.

Superviruses: Viruses can mix with genes of other viruses and retroviruses such as HIV. This can give rise to more deadly viruses - and at rates higher than previously thought. One study showed that gene mixing occurred in viruses in just 8 weeks (Kleiner, 1997). This kind of scenario applies to the cauliflower mosaic virus CaMV, the most common virus used in genetic engineering - in Round Up ready soy of Monsanto, Bt-maise of Novaris, and GM cotton and canola.

The American Academy of Environmental Medicine (AAEM) called on ‘Physicians to educate their patients, the medical community, and the public to avoid GM (genetically modified) foods when possible and provide educational materials concerning GM foods and health risks.’ They called for a moratorium on GM foods, long-term independent studies, and labeling. AAEM’s position paper stated, ‘Several animal studies indicate serious health risks associated with GM food,’ including infertility, immune problems, accelerated aging, insulin regulation, and changes in major organs and the gastrointestinal system. They conclude, ‘There is more than a casual association between GM foods and adverse health effects. There is causation,’as defined by recognized scientific criteria. ‘The strength of association and consistency between GM foods and disease is confirmed in several animal studies.
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Old 06-07-2013, 10:54 AM   #109
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Buehler, thanks for the first-hand accounts.
Yeah, well he's a vested interest protecting his livelihood so I find it pov to be expected.
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Old 06-07-2013, 10:55 AM   #110
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Originally Posted by CleveSteve View Post
Actually, if you are genuinely interested, most changes we make to our food, whether through GMO or selective breeding alters the nutritional content. Here's a New York Times article with some very interesting information. Sorry, I can't post active links, so I'm posting a copy/paste link.

nytimes.com/2013/05/26/opinion/sunday/breeding-the-nutrition-out-of-our-food.html?pagewanted=all&_r=0

Breeding the Nutrition Out of Our Food
By JO ROBINSON
Published: May 25, 2013 285 Comments

WE like the idea that food can be the answer to our ills, that if we eat nutritious foods we won’t need medicine or supplements. We have valued this notion for a long, long time. The Greek physician Hippocrates proclaimed nearly 2,500 years ago: “Let food be thy medicine and medicine be thy food.” Today, medical experts concur. If we heap our plates with fresh fruits and vegetables, they tell us, we will come closer to optimum health.

This health directive needs to be revised. If we want to get maximum health benefits from fruits and vegetables, we must choose the right varieties. Studies published within the past 15 years show that much of our produce is relatively low in phytonutrients, which are the compounds with the potential to reduce the risk of four of our modern scourges: cancer, cardiovascular disease, diabetes and dementia. The loss of these beneficial nutrients did not begin 50 or 100 years ago, as many assume. Unwittingly, we have been stripping phytonutrients from our diet since we stopped foraging for wild plants some 10,000 years ago and became farmers.

These insights have been made possible by new technology that has allowed researchers to compare the phytonutrient content of wild plants with the produce in our supermarkets. The results are startling.

Wild dandelions, once a springtime treat for Native Americans, have seven times more phytonutrients than spinach, which we consider a “superfood.” A purple potato native to Peru has 28 times more cancer-fighting anthocyanins than common russet potatoes. One species of apple has a staggering 100 times more phytonutrients than the Golden Delicious displayed in our supermarkets.

Were the people who foraged for these wild foods healthier than we are today? They did not live nearly as long as we do, but growing evidence suggests that they were much less likely to die from degenerative diseases, even the minority who lived 70 years and more. The primary cause of death for most adults, according to anthropologists, was injury and infections.

Each fruit and vegetable in our stores has a unique history of nutrient loss, I’ve discovered, but there are two common themes. Throughout the ages, our farming ancestors have chosen the least bitter plants to grow in their gardens. It is now known that many of the most beneficial phytonutrients have a bitter, sour or astringent taste. Second, early farmers favored plants that were relatively low in fiber and high in sugar, starch and oil. These energy-dense plants were pleasurable to eat and provided the calories needed to fuel a strenuous lifestyle. The more palatable our fruits and vegetables became, however, the less advantageous they were for our health.

The sweet corn that we serve at summer dinners illustrates both of these trends. The wild ancestor of our present-day corn is a grassy plant called teosinte. It is hard to see the family resemblance. Teosinte is a bushy plant with short spikes of grain instead of ears, and each spike has only 5 to 12 kernels. The kernels are encased in shells so dense you’d need a hammer to crack them open. Once you extract the kernels, you wonder why you bothered. The dry tidbit of food is a lot of starch and little sugar. Teosinte has 10 times more protein than the corn we eat today, but it was not soft or sweet enough to tempt our ancestors.

Over several thousand years, teosinte underwent several spontaneous mutations. Nature’s rewriting of the genome freed the kernels of their cases and turned a spike of grain into a cob with kernels of many colors. Our ancestors decided that this transformed corn was tasty enough to plant in their gardens. By the 1400s, corn was central to the diet of people living throughout Mexico and the Americas.

When European colonists first arrived in North America, they came upon what they called “Indian corn.” John Winthrop Jr., governor of the colony of Connecticut in the mid-1600s, observed that American Indians grew “corne with great variety of colours,” citing “red, yellow, blew, olive colour, and greenish, and some very black and some of intermediate degrees.” A few centuries later, we would learn that black, red and blue corn is rich in anthocyanins. Anthocyanins have the potential to fight cancer, calm inflammation, lower cholesterol and blood pressure, protect the aging brain, and reduce the risk of obesity, diabetes and cardiovascular disease.

EUROPEAN settlers were content with this colorful corn until the summer of 1779 when they found something more delectable — a yellow variety with sweeter and more tender kernels. This unusual variety came to light that year after George Washington ordered a scorched-earth campaign against Iroquois tribes. While the militia was destroying the food caches of the Iroquois and burning their crops, soldiers came across a field of extra-sweet yellow corn. According to one account, a lieutenant named Richard Bagnal took home some seeds to share with others. Our old-fashioned sweet corn is a direct descendant of these spoils of war.

Up until this time, nature had been the primary change agent in remaking corn. Farmers began to play a more active role in the 19th century. In 1836, Noyes Darling, a onetime mayor of New Haven, and a gentleman farmer, was the first to use scientific methods to breed a new variety of corn. His goal was to create a sweet, all-white variety that was “fit for boiling” by mid-July.

He succeeded, noting with pride that he had rid sweet corn of “the disadvantage of being yellow.”

The disadvantage of being yellow, we now know, had been an advantage to human health. Corn with deep yellow kernels, including the yellow corn available in our grocery stores, has nearly 60 times more beta-carotene than white corn, valuable because it turns to Vitamin A in the body, which helps vision and the immune system.

SUPERSWEET corn, which now outsells all other kinds of corn, was derived from spontaneous mutations that were selected for their high sugar content. In 1959, a geneticist named John Laughnan was studying a handful of mutant kernels and popped a few into his mouth. He was startled by their intense sweetness. Lab tests showed that they were up to 10 times sweeter than ordinary sweet corn.

Mr. Laughnan was not a plant breeder, but he realized at once that this mutant corn would revolutionize the sweet corn industry. He became an entrepreneur overnight and spent years developing commercial varieties of supersweet corn. His first hybrids began to be sold in 1961.

Within one generation, the new extra sugary varieties eclipsed old-fashioned sweet corn in the marketplace. Build a sweeter fruit or vegetable — by any means — and we will come. Today, most of the fresh corn in our supermarkets is extra-sweet. The kernels are either white, pale yellow, or a combination of the two. The sweetest varieties approach 40 percent sugar, bringing new meaning to the words “candy corn.” Only a handful of farmers in the United States specialize in multicolored Indian corn, and it is generally sold for seasonal decorations, not food.

We’ve reduced the nutrients and increased the sugar and starch content of hundreds of other fruits and vegetables. How can we begin to recoup the losses?

Here are some suggestions to get you started. Select corn with deep yellow kernels. To recapture the lost anthocyanins and beta-carotene, cook with blue, red or purple cornmeal, which is available in some supermarkets and on the Internet. Make a stack of blue cornmeal pancakes for Sunday breakfast and top with maple syrup.

In the lettuce section, look for arugula. Arugula, also called salad rocket, is very similar to its wild ancestor. Some varieties were domesticated as recently as the 1970s, thousands of years after most fruits and vegetables had come under our sway. The greens are rich in cancer-fighting compounds called glucosinolates and higher in antioxidant activity than many green lettuces.

Scallions, or green onions, are jewels of nutrition hiding in plain sight. They resemble wild onions and are just as good for you. Remarkably, they have more than five times more phytonutrients than many common onions do. The green portions of scallions are more nutritious than the white bulbs, so use the entire plant. Herbs are wild plants incognito. We’ve long valued them for their intense flavors and aroma, which is why they’ve not been given a flavor makeover. Because we’ve left them well enough alone, their phytonutrient content has remained intact.

Experiment with using large quantities of mild-tasting fresh herbs. Add one cup of mixed chopped Italian parsley and basil to a pound of ground grass-fed beef or poultry to make “herb-burgers.” Herbs bring back missing phytonutrients and a touch of wild flavor as well.

The United States Department of Agriculture exerts far more effort developing disease-resistant fruits and vegetables than creating new varieties to enhance the disease resistance of consumers. In fact, I’ve interviewed U.S.D.A. plant breeders who have spent a decade or more developing a new variety of pear or carrot without once measuring its nutritional content.

We can’t increase the health benefits of our produce if we don’t know which nutrients it contains. Ultimately, we need more than an admonition to eat a greater quantity of fruits and vegetables: we need more fruits and vegetables that have the nutrients we require for optimum health.
Well that interesting information. Thanks. But it doesn't address the question I asked in the post. The article discusses how we've preferred better tasting produce over the years, as opposed to better nutrient produce. But that has absolutely nothing to do with the nutritional value of current GMOs compared to their current non-GMO varieties. That's what the poster I was responding to was claiming.

And the truth of the matter, is that many GMOs are modified specifically with the intent of increasing the nutritional content. That's one of the biggest reasons to genetically modify our food. GM technology allows us to do that. So in many cases, the GMO variety is considerably more nutritious than the non-GMO counterpart. Along with higher yields.
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Old 06-07-2013, 10:59 AM   #111
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And the truth of the matter, is that many GMOs are modified specifically with the intent of increasing the nutritional content. That's one of the biggest reasons to genetically modify our food. GM technology allows us to do that. So in many cases, the GMO variety is considerably more nutritious than the non-GMO counterpart. Along with higher yields.
Man cannot do this, unless he's knows all the nutritional co-factors in the food. Not all of these have been isolated. More are discovered all the time. Nutritional science keeps undergoing change with new discoveries.

It's a joke to make that claim...one born of man's hubris.
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Old 06-07-2013, 11:04 AM   #112
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Originally Posted by CleveSteve View Post
Here are some specific documented health risks associated with GMOs: (emphasis is the article's, not mine)

communities.washingtontimes.com/neighborhood/stress-and-health-dr-lind/2013/mar/28/gmos-and-obamas-loss-health-america/

CORN- Two research studies independently show evidence of allergenic reactions to GM Bt corn, and farm workers exposed to genetically-modified Bt sprays exhibited extensive allergic reactions.

POTATOES - A study showed genetically-modified potatoes expressing cod genes were allergenic.

PEAS - A decade-long study of GM peas was abandoned when it was discovered that they caused allergic lung damage in mice.

SOY - In March 1999, researchers at the York Laboratory discovered that reactions to soy had skyrocketed by 50% over the year before, which corresponded with the introduction of genetically-modified soy from the US. It was the first time in 17 years that soy was tested in the lab among the top ten allergenic foods.

A four-year study at the University of Jena in Germany conducted by Hans-Hinrich Kaatz revealed that bees ingesting pollen from transgenic rapeseed had bacteria in their gut with modified genes. This is called a “horizontal gene transfer.” Commonly found bacteria and microorganisms in the human gut help maintain a healthy intestinal flora. These, however, can be mutated.

Mutations may also be able to travel internally to other cells, tissue systems and organs throughout the human body. Not to be underestimated, the potential domino effect of internal and external genetic pollution can make the substance of science-fiction horror movies become terrible realities in the future. The same is true for the bacteria that maintain the health of our soil - and are vitally necessary for all forms of farming - in fact for human sustenance and survival.

It is a well-know fact that fish proteins happen to be among the most hyper-allergenic, while tomatoes are not. Thus not labeling such genetically modified tomatoes, with hidden alien or allergenic ingredients, is completely unconscionable. The same applies to the typical GMO that has novel bacterial and viral DNA artificially inserted.

Superviruses: Viruses can mix with genes of other viruses and retroviruses such as HIV. This can give rise to more deadly viruses - and at rates higher than previously thought. One study showed that gene mixing occurred in viruses in just 8 weeks (Kleiner, 1997). This kind of scenario applies to the cauliflower mosaic virus CaMV, the most common virus used in genetic engineering - in Round Up ready soy of Monsanto, Bt-maise of Novaris, and GM cotton and canola.

The American Academy of Environmental Medicine (AAEM) called on ‘Physicians to educate their patients, the medical community, and the public to avoid GM (genetically modified) foods when possible and provide educational materials concerning GM foods and health risks.’ They called for a moratorium on GM foods, long-term independent studies, and labeling. AAEM’s position paper stated, ‘Several animal studies indicate serious health risks associated with GM food,’ including infertility, immune problems, accelerated aging, insulin regulation, and changes in major organs and the gastrointestinal system. They conclude, ‘There is more than a casual association between GM foods and adverse health effects. There is causation,’as defined by recognized scientific criteria. ‘The strength of association and consistency between GM foods and disease is confirmed in several animal studies.
I've already addressed this. But you're using content from a known distributor of misinformation. The American Academy of Environmental Medicine is a sham outfit. Even their accreditation board is fake.

http://www.quackwatch.com/04Consumer...nonrecorg.html

http://www.sciencebasedmedicine.org/...ntal-medicine/

Be sure you check your sources...
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Old 06-07-2013, 11:09 AM   #113
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Originally Posted by BucEyedPea View Post
Man cannot do this, unless he's knows all the nutritional co-factors in the food. Not all of these have been isolated. More are discovered all the time. Nutritional science keeps undergoing change with new discoveries.

It's a joke to make that claim...one born of man's hubris.
You're completely full of shit, and you know it. You've proven countless times that you don't understand the technology. You loosely throw terms around in incorrect ways, and are caught spewing bullshit, which you ignore and refuse to address. I'm sorry, but I can't take you seriously.
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Old 06-07-2013, 12:33 PM   #114
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Time for you anti- GMO loons to put up or shut up...where is the proof?

Comment: If GM Crops Are Bad, Show Us The Evidence

By Steve Connor - The Independent (UK) | 6/3/2013

It’s no longer tenable to call GM ‘unnatural’ and so inherently wrong
It is nearly 20 years since the first GM crops were grown.
Some 28 countries cultivate them on a commercial scale, and many hundreds of millions of people now safely eat GM food – directly or indirectly – on a regular basis. Yet, to judge from the rhetoric of anti-GM activists – from the rough-cut environmentalists to the smooth-talking purveyors of organic food – you could be forgiven for thinking that medical catastrophe and genetic Armageddon are upon us, courtesy of the “Frankenfoods” revolution.
Calestous Juma, a professor of international development at Harvard, is not one to mince his words when it comes to genetically modified crops. To paraphrase his speech at McGill University in Montreal later today, Juma believes the time has come for the vociferous opponents of GM to put up or shut up. The use of transgenic crops, he points out, has to date prevented the spraying of 473 million kilograms of toxic pesticides, reduced carbon dioxide emissions by 23.1bn kg – equivalent to taking 10.2 million cars off the road – and saved 108.7 million hectares of land from being turned into farmland. Rather than creating environmental havoc, GM crops have, by and large, been better for the environment than growing the equivalent conventional crops, with relatively lower yields and higher chemical input.
Equally, no-one has died or fallen ill directly as a result of eating GM food. Studies showing that GM food damages the health of laboratory animals have been discredited. Contrary to what the pro-organic lobby would have us believe, it is actually more dangerous to eat organic food – as the 53 people in Germany who died in 2011 from eating organic beansprouts tragically discovered.
It is no longer tenable to say that GM technology benefits no-one but the multinational agrochemicals industry. Scientists in Africa are working on GM crops that could directly benefit Africans, such as a transgenic banana plant resistant to bacterial wilt disease, and a GM blackeyed pea that can fend off attacks by insect pests.
These are real technological breakthroughs that could help those who would otherwise find it difficult to grow enough food to sustain a rapidly growing population. To them, the real Frankenfood is the sort that never reaches their plates because of losses in the field or during storage.
Those who have actively opposed GM technology have frequently expressed anti-science rhetoric – hence the Frankenstein allusion – but it is now incumbent on them to produce the scientific evidence to back up their claims. It is no longer possible to argue on simplistic grounds that GM is “unnatural” and therefore inherently wrong – if we opposed everything that is unnatural we wouldn’t practice medicine for a start.
GM crops are cultivated for good reasons, supported by scientific evidence. It is time for GM opponents to accept the facts.
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Old 06-07-2013, 01:42 PM   #115
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You're completely full of shit, and you know it. You've proven countless times that you don't understand the technology. You loosely throw terms around in incorrect ways, and are caught spewing bullshit, which you ignore and refuse to address. I'm sorry, but I can't take you seriously.
so you're the authority on this?
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Old 06-12-2013, 12:10 PM   #116
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Some guys in the corn belt told me that Monsanto's Roundup Ready wheat program (that was discontinued in the early 2000's) was a spring wheat program. The wheat in Oregon is winter wheat. So the genetics this dude is suing over are not the same genetics.
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Old 06-12-2013, 12:46 PM   #117
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Some guys in the corn belt told me that Monsanto's Roundup Ready wheat program (that was discontinued in the early 2000's) was a spring wheat program. The wheat in Oregon is winter wheat. So the genetics this dude is suing over are not the same genetics.
I'm hearing the same thing, but there is not many people talking about it. If it's not even the same species...
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Old 06-13-2013, 10:56 AM   #118
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Some guys in the corn belt told me that Monsanto's Roundup Ready wheat program (that was discontinued in the early 2000's) was a spring wheat program. The wheat in Oregon is winter wheat. So the genetics this dude is suing over are not the same genetics.
So what, now nobody gives a ****?

Everybody is all quick to point the finger at big bad Monsanto, then it comes out that it isn't even the same species of wheat and nobody gives a ****?

Awesome. All the OH NOEZ crowd is really interested in the truth.
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Old 06-13-2013, 02:28 PM   #119
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So what, now nobody gives a ****?

Everybody is all quick to point the finger at big bad Monsanto, then it comes out that it isn't even the same species of wheat and nobody gives a ****?

Awesome. All the OH NOEZ crowd is really interested in the truth.
well the stock is coming back up.....that is a good thing
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English Standard Version (ESV)

8 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, 9 not a result of works, so that no one may boast. 10 For we are his workmanship, created in Christ Jesus for good works, which God prepared beforehand, that we should walk in them.
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Old 06-13-2013, 03:18 PM   #120
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well the stock is coming back up.....that is a good thing
Monsanto's?

Hmmm... Looking it up, it looks like the down from the RR wheat was not much on the monthly chart.
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