New Study: Organic, Conventional, And GMO Soybeans Are Nutritionally Different – GMO Soybean Contained Pesticide Residue
Dees Illustration – journal cover added
Though I eat a plant based diet, soybeans are not part of my diet.
Soybeans are not part of my diet because they are a heavily genetically modified crop and soybeans throw off estrogen balance.
I know GMO food changes the nutritional makeup food, but many get confused about this because there are contradicting points of views and studies that say there is no difference.
This scientific study says there are differences. More than just the nutritional differences, the GMO soybeans also showed high residue levels of “Roundup” pesticides and organic and conventional soybeans did not.
The reason why the GMO soybeans contained high residue levels of pesticides is because the GMO soybeans are engineered to withstand the “Roundup” pesticides so they are heavily treated with them.
The study, “Compositional differences in soybeans on the market: Glyphosate accumulates in Roundup Ready GM soybeans,” describes the nutrient and elemental composition, including residues of herbicides and pesticides, of 31 soybean batches from Iowa, USA.
The soy samples were grouped into three different categories:
- Genetically modified, glyphosate-tolerant soy (GM-soy)
- Unmodified soy cultivated using a conventional “chemical” cultivation regime
- Unmodified soy cultivated using an organic cultivation regime
The results:
- 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.
Summary:
- Using 35 different nutritional and elemental variables to characterise each soy sample, we were able to discriminate GM, conventional and organic soybeans without exception, demonstrating “substantial non-equivalence” in compositional characteristics for ‘ready-to-market’ soybeans.
