Another Challenge to this myth of "Substantial Equivalence": http://www.examiner…

Another Challenge to this myth of “Substantial Equivalence”:
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MONSANTO CAUGHT FALSIFYING SUBSTANTIAL EQUIVALENCE: MUST READ entire article, this has been known by Japanese scientists for over ten years, scroll to bottom for link: “The Japanese team, led by molecular biologist Masaharu Kawata, University of Nagoya, began with 40 people taking notes by hand over a period of 10 days. This was necessary because the documents, kept at the Food Safety Association, were only available for five hours per day three days per week. Photographing and photocopying were not allowed. The application submitted by Monsanto for Roundup Ready (RR) soybeans consisted of 10 volumes, which piled up to 1 meter high, with much of it in English.

Dr. Kawata claims that Monsanto deliberately misinterpreted and disregarded data in their quest to prove their RR soybean is “substantially equivalent” to conventionally grown soybeans.

“We found a highly intended misinterpretation ignoring obvious data difference between A5403 [conventional] and 40-3-2 [GM] hybrid in the documents.” Analysis of raw soybeans showed no differences, but the toasted soybeans showed a marked difference. After processing at 108℃ for 30 minutes, the concentration of protein and potassium were not changed but the concentration of urease and lectin were significantly higher in the GM soybeans. Urease (an enzyme) and lectin (a protein) are considered harmful, physiologically active substances. Urease enzymes aid in the conversion of urea to ammonia and carbonic acid, which can cause kidney stones and liver problems. Lectin binds to carbohydrates and can cause intestinal problems. These physiologically active substances remained active even after heat treatment in the GM soybean, though those of the conventional soybean were easily denatured and inactivated.

Monsanto decided that the GM soybeans were merely insufficiently heated. They returned the sample to Texas A & M and ordered re-toasting at 220℃ for 25 minutes. “However re-toasting further widened the difference in the activity between the two [soybean] strains. … [A] Scientist would usually conclude in such case that there is substantial difference between the two.” But instead Monsanto toasted the GM soybean sample two more times until they got the result they wanted: all proteins were denatured and inactivated. No protein can withstand repeated heat treatment and remain active. With this result, Monsanto concluded that genetically modified and non-modified soybeans are “substantially equivalent” and they finally had the lab tests to “prove” it.”


Pictured: Monsanto CEO Hugh Grant, who at the time was managing director of Monsanto’s Asia-Pacific region and would have likely been well aware of the situation. He is now CEO. In 2009 alone, he received total compensation of $10,803,757.00 on the books. #endmonsanto …read more    

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