A study undertaken in the EU entitled “Pesticide residues with hazard classifications relevant to non-target species including humans are omnipresent in the environment and farmer residences” has found residues of more than 200 different pesticides in household dust across Europe.
Most of the pesticide residues were hazardous to non-target species (that includes us humans), and some of the pesticides found were non-approved highly hazardous types. Pesticides were also detected in the air we breathe and the water we drink. It raises the question of forever chemicals accumulating relentlessly in the environment. Other sources of pollution include construction materials used in homes, traffic exhaust, plastic micro particles, etc. The cumulative effects are unknown but are suspected to significantly contribute to the rising incidence of diseases like cancer, allergies and inflammatory illness.
You are probably already aware of these sources of pollution. You may be taking care to avoid them as much as possible. For example you may prefer organic food—the study found lower levels of pollution in and around organic farms. Some of you may be taking your shoes off before entering the house. You may even live in a house constructed of natural materials in a remote area. You may try to avoid polyester. You may filter your household water supply. Despite all these personal measures, we are all facing rising levels of pollution with inadequately assessed consequences for our health.
Increasingly, the biggest sources of pollution in our lives are the pre-prepared foods we buy at the supermarket. The substitution of natural enzymatic processing aids with genetically engineered versions has increased not just the level of pollution but the type of hazard. Engineered versions are designed to be more long lasting and powerful in their action. Moreover, as we have reported in our article “Major Health Alert: the Extraordinary Genetically Modified Invasion of Our Supermarkets by Stealth”, they are contaminated with antibiotics and antibiotic resistant bacterial strains as well as genetic promoters designed to catalyse cell proliferation.
For example, sauces and pickled condiments like chutneys, ketchup and mayonnaise contain acetic acid (Food Additive No. E260). Acetic acid is the main component of vinegar and is widely used in various food products as a flavour, acidity regulator and preservative. It used to be produced through a process of natural fermentation and was generally recognised as safe (GRAS) when consumed in reasonably small quantities. Now the majority is produced synthetically on an industrial scale, using genetic engineering. The changes introduced in the manufacturing process are manyfold, including:
- Artificial stimulation of the expression of the gene for pyrroloquinoline quinone-dependent alcohol dehydrogenase (PQQ-ADH), an enzyme.
- Modifying acetogenic bacteria which enable acetic acid to be produced from a wider range of raw materials
- Introducing high temperature tolerant modified bacterial genes
These processes inevitably involve residual contamination of the end food product including novel DNA along with associated health consequences that have not been studied or acknowledged by the processed food industry. Patak’s Mango Chutney for example now includes E260 among its ingredients. We have stopped buying it. There is actually no need to include any E260. Herbs and spices supply enough flavour and its sugar content preserves long life. This is just one product among thousands that have been altered by genetically modified microorganisms.
Cooking has always involved processes, but until the chemical proliferation of the twentieth century these were naturally induced by boiling, decoction, precipitation, fermentation, dehydration, milling, etc or through the addition of natural herbs and products from plants and animals. Over millennia our physiology became accustomed to these, not just through repeated exposure, but because they involve natural DNA that echoed our own, with which we share long phylogenetic roots. Our digestion is able to naturally derive nourishment from these. Another word for nourishment or nutrition is the assimilation of order or intelligence.
The engineered genetic structures that are now accompanying processed foods contain man-made genetic sequences that are foreign to our digestion and physiology. The body has no history of assimilating these, nor would we want to. Genetic sequences initiate a completely different kind of pollution from chemicals, they contain instructions to carry out and control complex biological processes. They can potentially interface with parts of our physiology and overwhelm or take over other processes. Many of them are actually designed to do so during food processing but when ingested they can start similar foreign processes in our physiology. These can be very unhealthy, such as those genetically engineered to precipitate solids in solution used to make cheeses which might affect our blood, coronary and arterial systems, menstruation, haemorrhoids, varicose veins, circulation, brain blood supply, etc.
Importantly, genetic sequences are the physical counterparts of conscious processes. They are as if thoughts or memories, fragments of consciousness expressing itself. As we have reported here and here, studies show people receiving organ transplants can experience the preferences or desires of the donor. People receiving stem cells during bone marrow transplants can experience psychological difficulties. Contamination from synthetic genetically engineered sequences during food processing is a novel form of contamination whose consequences remain unresearched.
However, the detailed long term consequences of mRNA vaccination are beginning to be examined. A 2025 study for example published in Molecular Systems Biology entitled “Persistent epigenetic memory of SARS-CoV-2 mRNA vaccination in monocyte-derived macrophages” reveals that mRNA jabs may cause a level of epigenetic rearrangement that challenges the immune system and its capacity to keep cancer at bay.
So why haven’t we been reading much about this in mainstream media? Alex Berenson is an investigative reporter formerly of the NY Times, now writing on Substack.com using the handle Unreported Truths. Berenson’s site is proving to be a clearing house for leaked information from the scientific community. In some recent posts Berenson reveals that many scientists are aware of the problems with mRNA vaccines (they don’t work and cause a wide range of adverse effects) and are actively discussing them in closed sessions. But they are circling the wagons and refusing to go public with concerns. There is apparently too much at stake—funding, professional standing, in fact the validity of the whole gene therapy enterprise.
Fundamentally, the growing use of gene editing is knocking on the door of the absolute fundamental of life, the organising power of consciousness which expresses itself through genetic structures. If the biotech community and its corporate masters continue to roll out their plans for even more invasive and disruptive technologies, they will inevitably initiate more widespread damage than the pandemic has so far. The question is when will the penny drop and how far down the road to disaster will we have travelled by then? More to the point, how can we stop the out of control gene vehicle and get back from there?
There is no doubt in my mind that the ancient science of Ayurveda has encountered something similar in the past. The ancient record of the Mahabharata war five thousand years ago talks about human cloning and the disastrous consequences for the peace and stability of individuals, families and nations. Ayurveda offers rejuvenation therapies which enliven transformative processes inherent in our physiology to encourage a healthy aging process. Ancient Ayurvedic texts refer to procedures called Pancha Karma—five fold cleansing and Kayakalpa, literally ‘renewal of the body’. These approaches had been to a certain extent lost or distorted as a result of the persecution of traditional Indian medicine under British rule, but they are now beginning to be rediscovered. They are highly specific and exacting, a necessary feature of their success. The use of pure herbal ingredients, meditation techniques, and breathing exercises under the supervision of traditional experts is necessary. It may be that the world will need to look to the knowledge of Ayurveda kept alive in Indian family traditions for answers to the long term woes of genetic engineering, but be careful of pharmaceutical industries who are contaminating traditional medicine everywhere.
Today all that is still in the future, because the scientific community is paralysed by their own hubris, unable to own up to their mistakes or stop their programme of genetic experimentation. The Gene Technology Bill is set to open the door to disaster wider, the NZ Parliament is promising the earth but is actually sleep walking towards the zero hour. To use a coarse phrase, don’t piss on my door and tell me it is only rain. Contact your MP, they need waking up.
Image credit: Fernanda Nuso
Guy Hatchard PhD was formerly a senior manager at Genetic ID a global food testing and safety company (now known as FoodChain ID). You can subscribe to his websites HatchardReport.com and GLOBE.GLOBAL for regular updates by email.
He is the author of ‘Your DNA Diet: Leveraging the Power of Consciousness To Heal Ourselves and Our World. An Ayurvedic Blueprint For Health and Wellness’.
