By Thomas Henry – Natural News –
Biotech proponents are fond of proclaiming how little difference there is between typical crops and their genetically engineered varieties – but fresh findings show that not everything is created equal after all.
Researchers from the GenOk Centre for Biosafety in Norway outright rejected the widespread claim that GM soybeans are “substantially equivalent” to non-genetically engineered soy crops after comparing the nutritional make-up and contamination levels of genetically modified, conventional and organic varieties of soy.
The scientists’ new paper, published in Food Chemistry and titled “Compositional differences in soybeans on the market: glyphosate accumulates in Roundup Ready GM soybeans” (available online ahead of print), reveals startling research that examines the significant differences that could be posed by eating genetically engineered foods, despite the fact that they look identical to non-GM versions. GM soybeans account for an unsettling 93% of U.S. and 75% of global soybean crop production.