Studies are showing that Bt toxins found in Monsanto crops are harmful to mammalian blood by damaging red blood cells and more. RBC’s are responsible for delivering oxygen to the body tissues through blood flow.
Bacillus thuringensis (Bt) is a bacterium commonly used as a biological pesticide. It is a microorganism that produces toxic chemicals. It occurs naturally in the environment, and is usually isolated from soil, insects and plant surfaces. Prior to this study, Bt was thought to be toxic only to insects, but recent studies are proving otherwise.
Dr. Mezzomo and his team of Scientists from the Department of Genetics and Morphology and the Institute of Biological Sciences, at University of Brasilia recently published a study that involved Bacillus thuringensis (Bt toxin) and its effects on mammalian blood. According to the study, the “Cry” toxins that are found in Monsanto’s GMO crops like corn and soy, are much more toxic to mammals than previously thought. The study was published in the Journal of Hematology and Thromboembolic Diseases(1).
We do not support animal testing, and think it is unnecessary. It should really be a no brainer that GMO crops cause significant damage to human health. Studies that don’t require animal testing have already proven the dangers of GMO consumption. This study unfortunately required the use of Swiss Albino Mice if Bt was to be properly examined. At the same time, most of us know that the existence of GMOs is completely unnecessary.
Advances in genetic engineering promise the expression of multiple Cry toxins in Bt-plants, known as gene pyramiding. Therefore, studies on non-target species are requirements of international protocols to verify the adverse effects of these toxins, ensuring human and environmental biosafety.
Due to its growing use in agricultural activities, Bt presence hasalready been detected in different environmental compartments such as soil and water. Consequently, the bioavailability of Cry proteins has increased, and for biosafety reasons their adverse effects might be studied, mainly for non-target organisms. Studies are therefore needed to evaluate Bt toxicity to non-target organisms; the persistence of Bt toxin and its stability in aquatic environments; and the risks to humans and animals exposed to potentially toxic levels of Bt through their diet.(1)
Thus, we aimed to evaluate, in Swiss albino mice, the hematotoxicity and genotoxicity of four Bt spore-crystals…
Scientists tested levels ranging from 27 mg to 270 mg over a seven day period, it was remarkably evident that the Cry toxins were hemotoxic, even at the lowest doses administered. Hemotoxins destroy red blood cells, disrupt blood clotting and cause organ degeneration and tissue damage.
The number of RBC’s, (red blood cells) as well as their size, were significantly reduced, and so were the levels of hemoglobin for oxygen to attach to. Every factor regarding RBC’s indicated some level of damage for all levels of toxin administered and across all cry proteins. The tests clearly demonstrated that Cry proteins resulting from the Bt toxin were cytotoxic (quality of being toxic to cells) to bone marrow cells. Studies contiually show that these proteins kill blood cells bytargeting the cell membranes of RBC’s.
Cry1Ab (the protein produced in common Bt corn and soy) induced microcytic hypochromic anemia in mice, even at the lowest tested dose of 27 mg/Kg, and this toxin has been detected in blood of non-pregnant women, pregnant women and their fetuses in Canada, supposedly exposed through diet . These data, as well as increased bioavailability of these MCA in the environment, reinforce the need for more research, especially given that little is known about spore crystals’ adverse effects on non-target species (1)
Dr. Mezzomo and his team are not the only group of scientists to discover the harmful effects of Bt toxins. Professor Joe Cummins, Professor Emeritus of Genetics at the University of Western Ontario has also studied it (2)(3)(4). He concluded that that there is sufficient evidence that the Bt toxin will impact directly on human health through damaging the ileum, which is the final section of the small intestine that is responsible for the absorption of vitamin B12. He also points out that the Bt cry toxin gene has not been proven to be the same as the natural bacterial gene. As mentioned in the first paragraph, it occurs naturally in the environment, usually isolated from soil, insects and plant surfaces.
It seems that everyday brings forth new information regarding GMO’s. We have so much evidence that points to just how harmful these foods are, yet they continue to be mass produced and the corporations that develop them are constantly protected. The truth still remains, you still have a choice as to what you put into your body. I encourage everybody reading this to further their research, most ‘industries’ we have on the planet today really aren’t necessary, we are just made to believe that they are.
Vitamin E is a fat-soluble vitamin that can slow aging and help grow hair. Research has shown that vitamin E can soften the red blood cells, which increases circulation by improving blood flow. Vitamin E comes in eight forms. Four are tocopherols and four are tocotrienoils. Most Americans’ diet is rich in gamma-tocopherols while the Europeans’ is high in alpha tocopherols. Adding nuts to the diet is a great way to get more vitamin E, as nuts contain high amounts of this valuable nutrient.
Vitamin E for increasing blood flow
Cell membranes become less flexible as we get older. When the red blood cells become stiff, they have a difficulty time getting through the small capillaries. The smallest capillaries are usually too small for the red blood cells to pass through without flexing, so when they become stiff, they can’t get through at all. This causes a decrease in circulation to the extremities, and into the organs.
Within five days of adding vitamin E as gamma-tocopherols, the cell lining of the blood vessels improved as reported in the Journal of Nutrtitional Biochemistry. The study also demonstrated that vitamin E reduced a marker of oxidative stress called or MDA. In the study, men were given 500 mg of gamma-tocopherol, 60 mg of alpha-tocopherol, 170 mg of delta tocopherol, and nine mg of beta-tocopherol.
Vitamin E increases brain function
Those with Alzheimer’s disease had lower levers of vitamin E and also showed damage from lack of vitamin E. This was noted by tracing the markers alph-tocopherylquinone, and 5-nitro-gamma-tocopherol. The research concluded that a low level of vitamin E in the blood was a precursor to Alzheimer’s and dementia. This study used only alpha-tocopherol, while noting that using only this form of vitamin E could lead to increased stroke risk. Supplements with only this type of alph-tocopherol may prevent absorption or bioavailability of other forms of the nutrient. The authors of the study suggest a balance of vitamin E forms to protect the nervous system.
Regrow hair with vitamin E
Vitamin E can also help regrow hair after hair loss. The nutrient stimulates the growth of capillaries on the scalp. Vitamin E capsules can be applied to the scalp or taken as supplements. To grow hair, it’s best to apply topically and take vitamin E internally. Good effects will also be seen on the skin from adding this fat soluble nutrient.
Vitamin E helps treat diabetes
Using 1,800 IE of vitamin E per day, diabetic patients showed improvement in both their kidney function and retinal blood flow. The use of vitamin E prevented diabetic neuropathy in those with Type I diabetes. The nutrient has no effect on blood sugar level, making it a good treatment for hyperglycemia.
Food sources of vitamin E
Vitamin E can be found in many foods. Eggs raised naturally are a good source, as are nuts. Sunflower seeds are a great source of vitamin E, containing over 36 mg per 100 grams. Almonds contain 26 mg per 100 grams, and pine nuts have nine grams. Olives add 3.8 grams per 1,000 grams, which is about the same as spinach. Add a little bit of paprika or red chili powder to increase the vitamin E content. Both spices have 30 mg per 100 gram serving, which is a bit more than two milligrams per teaspoon.
About the author:
Talya Dagan is a health advocate and health coach, trained in nutrition and gourmet health food cuisine, writing about natural remedies for disease and nutrition and herbal medicine.