Barbara O'Neill is a world renowned health educator, author, and speaker recognized for her focus on natural health and wellness. With more than 50 years of experience, she has devoted her work to advocating holistic approaches to health, highlighting the role of nutrition, lifestyle choices, and natural remedies in supporting overall well-being.
Barbara's passion for health and natural living was sparked early in life pioneering her emphasis on natural healing methods. She has since become a prominent figure in the wellness community, conducting seminars and workshops globally, where she shares her extensive knowledge on topics such as nutrition, detoxification, and disease prevention.
Barbara has expressed her concerns about genetically modified (GM) foods, suggesting they may pose serious health risks. She claims that GM foods produce proteins that the body cannot recognize, potentially leading to mutated cells and increased cancer risk. O’Neill also links GMOs to DNA alterations and emphasizes the importance of avoiding them to maintain optimal health. If it is not natural, it is not good for your body.
In contrast, major scientific organizations such as the World Health Organization (WHO), the U.S. Food and Drug Administration (FDA), and the European Food Safety Authority (EFSA) have concluded that GM foods currently on the market are “safe for human consumption.” However, we need to discern the fact that these are the same organizations that gave the green light to Mcdonald’s food, food dyes, carrageenan and high fructose corn syrups—just to name a few. So let’s see what some other medical professionals have to say.
Dr. John Boyles, an allergist, observed varied allergic responses to genetically modified (GMO) soy compared to organic soy, suggesting that genetic modifications are bound to introduce new allergens. Dr. Emily Lindner, an internist with expertise in functional and nutritional medicine, reported improvements in patients' conditions—such as reduced bloating, clearer thinking, and alleviated depression—after eliminating all GMO foods from their diets. She attributes these changes to reduced inflammation and immune system responses triggered by GMOs.
Could it be the cross breeding that is the most dangerous? Or the fact that anything ‘produced’ in a lab holds an artificial-like frequency?
The American Academy of Environmental Medicine (AAEM) has called for a moratorium on GMOs, citing studies linking them to health issues like infertility, immune system problems, and gastrointestinal disturbances. The AAEM urges further independent research and long-term studies to assess these risks.
Dr. David Schubert of the Salk Institute warns that children might be particularly vulnerable to toxins and other dietary issues related to GM foods due to insufficient studies, effectively making them "experimental animals." Additionally, animal studies have shown adverse effects such as reduced fertility and developmental problems in offspring when fed GM soy.
Dr. Martha Grout suggests that GMOs can cause systemic inflammation, potentially leading to a range of diseases, including allergies, autoimmune disorders, diabetes, and heart disease. Similarly, Dr. Emily Lindner interprets the impact of GMOs as an immune or inflammatory response, which she treats accordingly. But the questions we should be asking ourselves is, if only a small percentage of food display the NON GMO symbol, is everything else GMO and we didn't even know it?
So we know that GMOs can cause harm to our bodies, but let’s bring up the elephant in the room. Bill Gates—the biggest advocate of CRISPR. CRISPR, for those who don’t know, stands for “Clustered Regularly Interspaced Short Palindromic Repeats. It’s a naturally occurring defense system found in bacteria, which they use to recognize and cut the DNA of invading viruses. Scientists have adapted this bacterial immune system into a powerful gene-editing tool.” That sounds super innovative and beneficial does it not? Well let’s dive into some of the more disturbing aspects of this technology.
I asked chatGPT “what risks come with using the CRISPR technology?” and this was the information I received with all articles and study references.
Off Target Effects Risks: Can cause unwanted mutations that disrupt vital genes or activate harmful ones (e.g., cancer-causing genes).
Incomplete Editing Risks: Especially dangerous in embryos; could lead to unpredictable development and inconsistent therapeutic outcomes.
Immune Reaction Risks: Human immune systems may recognize them as foreign, causing inflammation or allergic reactions.
Unpredictable Long-Term Effect Risks: Editing a gene may trigger unforeseen effects years later, including metabolic issues or cancers.
Heritable Genetic Change Risks: Alters the genetic makeup of future generations permanently—potentially introducing new diseases or traits that are impossible to reverse.
Biodiversity Loss Risks: This can reduce genetic diversity, making the food supply more vulnerable to new diseases or climate change.
Uncontrolled Spread Risks:: Genetically edited traits (e.g., herbicide resistance) can spread to wild species or non-GMO crops via cross-pollination.
Ecological Imbalance Risks: Mosquitoes for example, this could collapse entire species, disrupting ecosystems that depend on them (e.g., birds that feed on mosquitoes).
In conclusion, one must ask: why are these artificial innovations being introduced into our food and environment without the informed consent of the public? Across the globe, doctors, scientists, and healthcare practitioners are raising serious concerns about the chemicals saturating our soils, the widespread use of herbicides and pesticides on our crops, the harmful effects of consuming GMOs, and the alarming consequences of emerging gene-editing technologies such as CRISPR— and yet their voices continue to be silenced.
Producing synthetic food under the banner of scientific progress is one matter; however, the covert integration of genetically modified ingredients into everyday grocery store items—often without clear labeling or consumer awareness—raises serious ethical and transparency issues. Today, an estimated 70–80% of processed foods contain GMO-based ingredients, leaving health conscious consumers to search high and low for products labeled as non-GMO.