Tuesday, February 23, 2010

Biopiracy, Patent Law, Gene Drain and Phony Food - Global Food Chain and Seed Conglomerates

Third U.S. President and principal author of the Constitution Thomas Jefferson said, the “greatest service which can be rendered to any country is to add a useful plant to its culture.”

Jefferson created the U.S. Patent Act of 1793 encouraging new inventions, machines and innovations. Yet never could a new mineral discovered in the earth or a new plant found in the world be owned. Such “manifestations of nature were free to all men and reserved exclusively to none” the act said.

In 1961 European nations created the International Convention for the Protection of New Varieties of Plants, a plant protection system to prevent monopolies and patents on plants, lest the price of food and seeds be driven upward.

The debate over bio-piracy or bio-prospecting has pitted corporations and developing countries’ governments and indigenous peoples.

Before the U.S. Supreme Court’s 1980 decision to make living cells patentable; plants, seeds and natural resources were deemed “common heritage of mankind” (as the “law of the sea” concept).

Incidentally U.S. Supreme Court Justice Clarence Thomas used to work as legal counsel for Monsanto (1977-1979). Monsanto is responsible for agent orange (1969), the herbicide roundup (1979) and BGH in milk (1994).

Since then international seed conglomerates (Monsanto being just one of them) are practicing gene drain (as the UN reported) silently stealing centuries of knowledge and indigenous farmers’ heritage and livelihood… seeking patents for rice, plants, grains, tea, chutneys, coffee, pepper, cauliflower, cabbage, peas, melons, tomatoes and vines.

Food manufacturers, fertilizer companies and pesticide makers have joined forces to “patent” GMO seeds which they claim result in bigger harvests at less expense for farmers.

What they fail and forget to tell us however is genetically modified corn, soy and other seeds are modified to withstand pesticides when sprayed on them… the key ingredient? Bacteria from waste-water found outside a Louisiana “Roundup” pesticide manufacturing plant… bacteria that survived contact with this pesticide.

So your genetically modified soy (90% of it is genetically modified nowadays) has a potentially harmful bacteria in it that has been found harmful to laboratory rats, but little tests have yet been done on humans.

It’s kind of like the drug Vioxx, pharmaceutical and food processing companies prefer to first reach maximum profitability and then go back retroactively and see if there are any harmful health effects later.

Inadequate Food Labeling & Masking of Ingredients

Powerful excitotoxins excessively stimulate the brain and have been found to cause cancer of the intestines and brain in laboratory animals, among which are aspartame, monosodium glutamate (MSG), aspartate and L-cysteine the last two of which the FDA requires no labeling at all for.

Additives that often contain MSG are cleverly labeled to bypass the consumer radar:

"natural flavors, hydrolyzed vegetable protein, monsodium glutamine, hydrolized plant protein, plant protein extract, sodium caseinate, calcium caseinate, yeast extract, textured protein, autolyzed yeast, hydrolized oat flour, malt extract, malt flavoring, bouillon, broth, stock, flavoring, natural flavoring, natural beef, chicken flavoring, seasoning, spices, carrageenan, enzymes, soy protein concentrate, soy protein isolate, whey protein concentrate"

The FDA and food processors should be
required to fully disclosure the solutions
and rinses they bathe and soak our food
In before selling it to us for consumption.

Harmful chemicals, food additives, preservatives and excito-toxins

Chlorine rinses to kill parasites, kill enzymes and harm our digestive tract and immune systems

Low-fat and low-sugar foods often come with chemical additives “phony food” which is highly toxic and problematic on the brain and other vital organs.

The bottom line is the buyer must beware and fully informed before blindly consuming food anymore.

Know where your food comes from, how they process it and simply "have a look in the kitchen" ...and if it is too complicated and too difficult to pronounce the ingredients ...find something else to eat.


info @ PaulFDavis.com


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