In 2009, President Obama appointed the infamous Michael Taylor, a former Monsanto lawyer-lobbyist, as Food Safety Czar in the FDA (Food & Drug Administration), and Tom Vilsack, Iowa’s former Biotech Governor of the Year (an award from the industry organization representing Monsanto and the other genetic engineering companies), as Secretary of the US Department of Agriculture.
What are some of the consequences of having Monsanto’s foxes guarding our food safety hen house? The following alerts are a couple of examples of Taylor & Vilsack’s worst crimes, followed by an action link to put pressure on President Obama to drop these guys before the 2012 election.
No Labels or Safety-Testing of Frankenfoods
May 26 will mark 20 years since the FDA decided, at the behest of the biotech industry and corporate agribusiness, and under the leadership of Michael Taylor, to keep Americans in the dark about whether our food has been genetically engineered or not. Thanks to Michael Taylor, genetically engineered foods don’t have to be safety tested or labeled, and the Food & Drug Administration conducts no premarket review or approval, as long as Monsanto and their fellow chemical pushers (Dow, Dupont, Syngenta, BASF) conclude that the genetically engineered food is not “materially different” from normal food.
Twenty years later, Michael Taylor’s FDA has rubber-stamped Dow’s conclusion that their Agent Orange Corn (genetically engineered to resistant massive doses of the herbicide 2,4-D used in Agent Orange) is comparable to normal corn.
Tom Vilsack’s USDA is ready to give Agent Orange Corn final approval. Soon, we’ll be eating unlabeled corn engineered with genes from a soil bacterium that isn’t killed by 2,4-D herbicide – something we’ve never eaten before, and that’s never been safety tested.
2,4-D is currently the 7th largest source of dioxin pollution in the US and is toxic to the eye, thyroid, kidney, adrenals, ovaries/testes, and neurological system. Agent Orange Corn is projected to increase 2,4-D use 50 times over.
Take Action by Tomorrow – April 27, 2012!
The filler found in 70% of (non-organic) hamburger meat, dubbed “pink slime,” a “high-risk product” and an “economic fraud” by USDA scientists, is a mixture of leftover dog-food-grade beef scraps and ammonia. Pink slime beef is regularly served up in U.S. school cafeterias and restaurants, and promoted as “lean finely textured beef” in U.S. supermarkets.
Fatty beef trimmings, which are especially susceptible to E. coli and salmonella contamination, were thought to be made safer when doused with ammonia, but those pathogens have been found in “pink slime.”
Three quarters of Americans are concerned about pink slime and more than half have changed their eating habits as a result, but Taylor’s FDA and Vilsack’s USDA are doing everything they can to keep pink slime in the food supply unlabeled.