GMO Foods: Problems & Solutions | Nutrition & the Environment

Hosted by Sarah Dobec, BA, CNP

In 1975, the scientific community raised a red flag about the safety of this new science. Unfortunately, this concern was quickly dismissed and we have since gone from 0 to over 200 million acres growing GM crops worldwide with over 80% of all products on grocery shelves estimated to contain GMO content. Today, stopping genetic engineering of foods or forced labelling when they are used is an international movement.

Genetic Engineering is an experimental technology that merges DNA from different species, and creates unstable combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional crossbreeding. This is where the concern arises. In this public talk, the history of GMO will be discussed, along with the problems and solutions in avoiding GMO’s in the food system, “pros” and cons of GMO foods with statistics and references to help you learn more.

The material shared by Sarah Dobec, BA, CNP, in this Open House lecture, is part of the Nutrition & the Environment course at the Institute of Holistic Nutrition (IHN). Nutrition & the Environment and 18 other courses, make up the full curriculum required to obtain a Diploma in Applied Holistic Nutrition and earn the exclusive designation of Certified Nutritional Practitioner (CNP).

IHN’s Nutrition & the Environment course description: Based on an underlying philosophy that environments maintain and promote health and that individuals have a right to self-determination and self-knowledge, this course will present nutrition principles which promote health and prevent disease. Topics will consider the safety of our food supply, naturally occurring and environmental toxins in foods, microbes and food poisoning.

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