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An important new manuscript accepted for publication in the journal
Food Chemistry disproves the widely held notion that GMO crops are ‘substantially equivalent’ to their traditional counterparts; a notion which forms the basis for national and international agencies – including the U.S. FDA, the United Nation’s Food and Agriculture Organization and the World Health Organization – declaring genetically modified foods to be safe without having performed adequate health risk assessments.

The new manuscript titled, “Compositional differences in soybeans on the market: Glyphosate accumulates in Roundup Ready GM soybeans,”[i] was submitted by a team of researchers from Norway and the United Kingdom who explored the compositional differences of 31 soybean batches from Iowa, USA, which consisted of three different types:

i. Genetically modified, glyphosate-tolerant soy (GM-soy); 
ii. Unmodified soy cultivated using a conventional “chemical” cultivation regime;  iii. Unmodified soy cultivated using an organic cultivation regime.

Their analysis revealed the following discoveries:

“Organic soybeans showed the healthiest nutritional profile with more sugars, such as glucose, fructose, sucrose and maltose, significantly more total protein, zinc and less fibre than both conventional and GM-soy.”

“Organic soybeans also contained less total saturated fat and total omega-6 fatty acids than both conventional and GM-soy.”

“GM-soy contained high residues of glyphosate and AMPA (mean 3.3 and 5.7mg/kg, respectively). Conventional and organic soybean batches contained none of these agrochemicals.”