Why Non-GMO Takes So Long

I just read an article from the NYT this morning that does a great job explaining why products with non-GMO ingredients can’t happen as quickly as everyone wants, or as quickly as *I* want! ;)

http://www.nytimes.com/2013/05/27/business/food-companies-seeking-ingredients-that-arent-gene-altered.html

Right now, there’s a scramble for companies to obtain non-GMO ingredients, since there are now a couple dozen states that are pending GMO ingredient labeling. Instead of admitting that their products have Genetically-altered ingredients (oh the horror!), food companies feel it’s much better to switch to all non-GMO. I guess it’s like the scarlet “A” of food! haha!

Anyway, there’s still some talk that non-GMO will cost more, but truthfully, once farmers are on board, it’ll all work out eventually, because they will be a greater need for GMO-free products, so farmers will naturally switch…the problem is, it’s not easy to transition, because of the soil. Which perfectly proves the point that GMO is NOT good for farming!

I found it also very interesting that food companies feel that to switch from say GMO corn to non-GMO corn would result in further product testing because of changes to taste, consistency and mouth feel of the product. All along, hasn’t Monstanto been saying that there’s no difference? That it’s safe and “natural” just like regular corn?

The one part of the article that really scared me was that companies could be forced to obtain their ingredients from overseas, which means more food from Asia! I really hope that doesn’t happen! Farmers need to start to transition NOW because it’s going to happen.

One way or another, GMO labeling is going to come! Hurray! VOTE with your FORK!

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