Presently, it is widely estimated that between 60 and >90 percent of most staples (corn, rice, soybeans, sugar beets, and so forth and so on) in the American food supply are genetically modified. For instance, 80 to 90 percent of all corn grown in the US is “Roundup Ready,” meaning that it is genetically modified to be resistant to the Monsanto weed killer Roundup. Moreover, many GMOs contain more than one implanted gene; corn can and is modified to be resistant to Roundup...
Dallas Clouatre, PhD
Dallas Clouatre, Ph.D. earned his A.B. from Stanford and his Ph.D. from the University of California at Berkeley. A Fellow of the American College of Nutrition, he is a prominent industry consultant in the US, Europe, and Asia, and is a sought-after speaker and spokesperson. He is the author of numerous books. Recent publications include "Tocotrienols in Vitamin E: Hype or Science?" and "Vitamin E – Natural vs. Synthetic" in Tocotrienols: Vitamin E Beyond Tocopherols (2008), "Grape Seed Extract" in the Encyclopedia Of Dietary Supplements (2005), "Kava Kava: Examining New Reports of Toxicity" in Toxicology Letters (2004) and Anti-Fat Nutrients (4th edition).