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: