Ever since former Monsanto lawyer Michael Taylor co-authored the U.S. Food & Drug Administration’s (FDA) substantial equivalency policy, which said that genetically modified foods are no different than non-GMO foods, independent scientists (and consumers) have been skeptical. To say the least.
Now yet another new published review, by researchers at the University of Adelaide, Flinders University and the Institute of Health and Environmental Research supports, again, our long-held belief that there isn’t enough evidence to conclude that GMO crops are safe to eat.
What these scientists found may not surprise you. But it will probably get your blood boiling. After you’ve calmed down . . . this would be a great study to share with anyone who tells you GMO foods are “perfectly safe.”