Genetically engineered products carry more risks than traditional foods. Biotechnology companies say that the risks of new genetically engineered foods are similar to risks posed by all foods, but experience has shown that the process of genetic engineering is introducing dangerous new allergens and toxins into foods that were previously naturally safe. Catastrophic collapse of human physiological balance. Genetically engineered tryptophan killed 37 people and permanently disabled 1,500. Inevitably toxic effects will result from other new foods.
Genetic research shows that many diseases have their origin in tiny imperfections in genetic coding.
Tinkering with the genetic code in any way will upset the delicate balance between our physiology and the foods that we eat. The genetic structure of plants has been nourishing mankind for millennia. To change suddenly almost all foods through irreversible genetic engineering is highly dangerous and threatens life. Genetically engineered foods are being introduced without labelling. Biotech companies assert that no labelling is required, falsely claiming that there is no material difference between genetically modified foods and their traditional natural counterparts.