GMOs: Devaluing the definition of “Organic”

Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.

“…Or the rest will be wanting one, too!”

Here’s the Monsanto sequence:

“Let us plant GMOs. There’s no danger of contamination. You won’t have to lower your standards.”
“Oh, there’s contamination? But it’s no big deal.”
“There’s so much contamination that there’s no point in trying to abide by the old standards.”
And coming soon… “Hey, there’s already GMOs in your food. Why not just throw in the towel and say GMO food can BE organic?”

But really, from a business standpoint, is it fair to decertify an otherwise pure field (and make the farmer lose the $ premium that comes with the organic label) just because it’s been contaminated with a pesky tenth of a percent of GMO genes? Or one perecent? Or two?

I suppose it shouldn’t be surprising in a country where milk comes adulterated with pus (tolerated because Monsanto’s artificial growth hormones make the cows so sick there’s no way to avoid it), and where they gather up the pink slime off the slaughterhouse floor so they can add it back in to MacDonald’s hamburgers and pad their profit margins even further.

Coming soon:

Vegetarian meals that are 2% chicken (“Tastes just like tofurky!“)
Kosher meals that are 2% pork (“Oy vey!”)
A wonderful new soy-based product that will be cheap and plentiful and feed the hungry masses of the Earth (“Soylent Green is probably not much more than 2% people!”)