Guest: Dr. Kirk Azevedo – Extra Proteins From Making A GMO A Former Monsanto Employee

Food Travel USA with Elizabeth Dougherty
Guest: Dr. Kirk Azevedo – Extra Proteins From Making A GMO A Former Monsanto Employee
The TRUTH about Food and Travel
Original Broadcast Date:  3/17/2012
Keyword:  Dr Kirk

From the Food Travel USA Archives:

Elizabeth Dougherty spoke with Dr. Kirk Azevedo, a former Monsanto employee about the GM process. He describes some of the unintended results of genetic modification and how this product was released into animal feed, and thus into the human food supply.   This interview was one of the very first interviews that pointed out the unintended consequences of this chemical and the haphazardly way glyphosate was handled.

Additionally, Elizabeth spoke out about the intent of some citrus growers to genetically modify their crops to protect against a citrus blight called Greening. Three main options (with subcategories) were presented by researchers: modifying with frog genes, moth genes or other plant genes. Plant gene options include the snowdrop plant and the spinach plant, among others.

The snowdrop was used to modify potatoes by a Hungarian researcher, Arpad Pusztai back in 1995. He tested the potatoes on rats and found that a diet of his GM potatoes was causing intestinal damage and immune system problems in the rats.

One of the field trials being conducted on GM citrus is with spinach genes. While it is being hailed as “good enough for Popeye” the same concerns about the “dirty” process currently in use for genetic modification and lack of appropriate testing continue to be concerns for consumers.

Over 90% of Americans want genetically modified food to be labeled, although corporations and the politicians they fund have been largely hiding this information from the citizens they serve.

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FOOD TRAVEL USA FAST FACTS

About the Show

Using the chassis of a food and travel show, Elizabeth Dougherty has carved out her own lane in Talk Radio, covering the contamination of the food supply and the travel restrictions placed upon us by an overreaching government. The show also covers data protection, self-sufficiency and homesteading-related topics to help protect to us from this evil, corrupt system. With Elizabeth as the host, the show has a very different sound from the typical male-oriented talk radio. In combination with terrestrial stations that carry the show, we reach people who don’t normally listen to politically-driven talk radio. In addition to the LIVE FEED of the show on Saturday afternoons from 5pm-7pm (eastern) / 2pm-4pm (pacific) we produce and distribute a dozen podcast / segments each week.

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Broadcast Details

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Why Listeners Tune In

The latest food & travel insights—every week
Homemade videos of healthy, easy-to-make recipes
No-holds-barred interviews on a LIVE, fast-paced, nationwide call-in show
Elizabeth Dougherty: Writer, trained chef, world traveler, and award-winning talk show host
First to bring expert insights on GMOs—before anyone else
A true LIVE SHOW—NO “Best Of” reruns!
Hard-hitting topics & interviews—no recycled political spin
Engaged social media presence—200,000+ followers

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 Travel USA has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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