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Food Safety Expert Says Avoid ALL Impossible “Meats”

Burger King has take the lead among fast food restaurants by introducing its “Impossible Whopper” sandwich nationwide.  Forgetting taste, we wanted to find out for ourselves how safe for human consumption this highly genetically modified sandwich actually is.   Food Nation Radio reached out to André Leu an organic farmer turned activist and the author of The Myths of Safe Pesticides and Poisoning Our Children.   He speaks to government agencies worldwide regarding the dangers of GMOs and the impact glyphosate is having on people, soil and the environment.  Listen to highlights from our exclusive interview.  We urge you to read his thoughts on “The Impossible Burger.”

“The Impossible Burger is the ultimate product of industrial agriculture. This highly processed concoction uses pesticide-contaminated GMO soy, GMO corn and wheat produced from industrial monocultures. They are processed in a factory with chemical additives to give artificial flavor, texture and shelf life. One of the additives is a blood-like substance that is produced by genetically modified bacteria in large vats that are fed with carbohydrates produced from pesticide-dependent industrial agriculture. The additives used in this burger have no adequate testing to show that they are safe for human consumption, especially for children.  The Impossible Burger is promoted as the end of eating meat. Everybody can now have plant-based diets without killing animals for food. However, it is the result of the mass killing of plants, insects and microorganisms. Its products are produced by poisoning the environment with pesticides that are directly responsible for the alarming decline in insects, birds and amphibians. The GMO “blood” comes through damaging the genome of living organisms through inserting foreign DNA in ways that do not happen naturally. This invasion of the genome can be seen as a violation of the very basis of the sanctity of life.”

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.