nacci-food-nutrition

Chap. 2.3.: The dangers of GM food
Thus, those that are dangerous for health are only GM legumes, as they have ALL nine essential
amino acids, as we already know for alfalfa ( 745,967 ), for GM soya, GM peas, ( 1011, 2006 ), for GM
clover ( 1066 ), and GM beans. People must know what happens if they use these as food, because the
result is a nutrition full of proteins, and not only of energy. This is particularly important for people
who have chronic-degenerative diseases (cancer, diabetes, arthrosis, osteoporosis, cardio-vascular
diseases, obesity, etc). The hidden protein intake can nullify nutritional therapies based on avoiding
proteins (they are based on totally eliminating MILK, MEAT, EGGS, FISH and YEATS from the
diet).
The problem is similar also for GM CEREALS, that were recently introduced in our nutrition. They
contain the missing amino acid, usually Lysine.
At the moment, there are three GM cereals being produced and sold in the United States and in the
rest of the world: SWEETCORN, RICE, and WHEAT.
Although many patients are very careful about food labels, at the moment we cannot exclude the
following facts, based on failed therapy in some cases where the diet was correct:
1) Rice sold in Europe presumably contains Lysine in good quantities, as opposed to organic rice. It
also seems that some rice brands sold in Europe also contain the pesticide toxin Bacillus
thuringiensis (SEE below).
2) Some brands of GM sweetcorn have already been officially introduced in Europe, but we don’t
know whether they were enriched with all essential amino acids or not, nor how they were
modified. It seems that they were modified introducing Bacillus thuringiensis, a pesticide toxic
substance.
3) At least one fifth of Italian PASTA is made with wheat coming from abroad, usually from
America (“Panorama” magazine, 2004-2005): no-one can exclude that American flower contains
ALL 9 ESSENTIAL AMINO ACIDS.
It would be interesting to study the pasta imported from America to check the presence of:
a) ALL 9 ESSENTIAL AMINO ACIDS, by comparison with certified organic wheat (organic
wheat contains little or no Lysine).
b) Transgenic toxins (Bacillus thuringiensis).
c) Transgenic viruses (SEE chap. 8), that are often used to make GM vegetables.
The problem of WHEAT: the author expresses particular concern about wheat (Triticum durum),
from which in Italy today we get both pasta and bread: patients suffering from cancer need a lot of
energy (at least 2,000 kcal/per day) provided that it comes from food with no Vitamin B 12 and
without ALL 9 Essential Amino Acids. That is NO animal product: Pasta, together with rice, is (or
was) the most suitable food for this. They have already started growing new varieties of wheat in
the USA, of the GM variety, the characteristics are not yet known. However it is feared that they
may have been enriched with Lysine as in American potatoes, American maize, and American rice.
For this reason, the author expresses serious doubts on the introduction of cereals, pulses and other
genetically modified vegetables (often not even declared as such) onto the market that could contain
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