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how many strikes before GMO is out?

I won’t buy it.  Ever. Anywhere. For me, fasting beats eating poison. 

“But shopping for non-GMO and organic is more expensive. “

Nice trick, globalists. Promote someone-else-pays health care, then rig the market to make everybody sick. Great takedown of civilized society.  Of course “they” don’t eat this junk themselves. That’s just for the peasant class … which is everybody else.

Today’s news from is about what is in your “less expensive” potatoes. 

One Potato, Two Potato, Three Potato, Four

How About GMO Potatoes No More

By Catherine J. Frompovich

What’s the main selling point of the GMO potato? Its flesh stays white and doesn’t oxidize when cut. It doesn’t turn green, brown or black when exposed to air or light, or when it’s bruised or diseased. The genetically engineered trait, which prevents the potato’s natural discoloration was achieved by silencing the potato’s melanin gene.

The following information is taken verbatim from Organic Consumers Association’s Petition to Whole Foods to stop selling GMO potatoes.  To get your Petition to email to Whole Foods, please contact Ronnie Cummins via email at


Dr. Caius Rommens is the inventor of the GMO potato and author of Pandora’s Potatoes: The Worst GMOs.

According to OCA, Unfortunately, Rommens later learned that silencing the melanin gene produced a number of toxic side effects:

GMO Potato Toxin #1 – Alpha-aminoadipate: The first side toxic effect of the trait that prevents discoloration was “a massive increase in the levels of alpha-aminoadipate, also known as aminoadipic acid.” This alarmed Rommens because alpha-aminoadipate is a knownneurotoxin with links to “a variety of diet-related diseases, including diabetes, Alzheimer’s, and cancer.”

GMO Potato Toxin #2 – Tyramine: The second toxic side effect of the trait that prevents discoloration is the accumulation of the abnormal amino acid tyramine in damaged potato tissues. According to Rommens, when a potato’s damaged tissues turn black they can be identified and trimmed off by processors. In the case of GMO potatoes, “the bruises don’t discolour and thus are not removed during processing. This means that consumers may eat bruised tissues and be exposed to tyramine.

Most people can metabolize tyramine, but some people can’t. People who take monoamine-oxidase inhibitor (MAOI) antidepressants like fluoxetine, citalopram and sertraline are unable to metabolize tyramine. In these people, tyramine will accumulate in the blood and potentially cause high blood pressure, raising the risk of heart attack, stroke, kidney failure and other problems.

GMO Potato Toxin #3 – Chaconine-Malonyl: The third toxic side effect of the trait that prevents discoloration is an increase in the levels of chaconine-malonyl. “Little is known about this compound,” Rommens says, “but it is a derivative of glycoalkaloid toxins. These can cause numerous health issues, including nausea, vomiting and neurological effects.”

GMO Potato Toxin #4 – Pathogens: The fourth toxic side effect of the trait that prevents discoloration is “the concealment of various tuber infections. So consumers may eat potatoes that look perfectly healthy but actually contain fungal or bacterial pathogens. These pathogens often produce toxins and allergens.”

OCA information taken from an email to me dated November 13, 2018.


Potatoes, one of the best sources of potassium—more than a banana; fiber, iron, magnesium, antioxidants, vitamin B6, and half the daily value of vitamin C, now have been genetically modified and turned into a toxic edible!  Reread the list of four toxins above.

The above information ought to be more incentive for consumers to purchase organically grown food crops and particularly processed foods that are verified “GMO free” by the Non-GMO Project Product Verification Program.

Reading package labels will be more important now, as many snacks can contain some form of potato byproduct.   The all-time lunch sandwich accompaniment, potato chips, may have to become a thing of the past.  How about fast food restaurant French fries? Potato salad! Even some alcoholic drinks and spirits are made from potatoes, like vodka!  Freezer case potato offerings, i.e., Potato Gnocchi, Potato Pancakes, Potatoes au Gratin, Breakfast Hash Browns, Garlic Mashed Potatoes, Potato Puffs!


Potato flours are used in making some gluten free breads.  GMOs are not healthful for anyone with gluten sensitivity or digestive problems, may I remind you.  More and more healthcare practitioners are advising their patients to refrain from GMO ‘phoods’, if they want to get well.

Catherine J Frompovich (website) is a retired natural nutritionist who earned advanced degrees in Nutrition and Holistic Health Sciences, Certification in Orthomolecular Theory and Practice plus Paralegal Studies. Her work has been published in national and airline magazines since the early 1980s. Catherine authored numerous books on health issues along with co-authoring papers and monographs with physicians, nurses, and holistic healthcare professionals. She has been a consumer healthcare researcher 35 years and counting.


Catherine’s latest book, published October 4, 2013, is Vaccination Voodoo, What YOU Don’t Know About Vaccines, available on

Her 2012 book A Cancer Answer, Holistic BREAST Cancer Management, A Guide to Effective & Non-Toxic Treatments, is available on and as a Kindle eBook.

Two of Catherine’s more recent books on are Our Chemical Lives And The Hijacking Of Our DNA, A Probe Into What’s Probably Making Us Sick (2009) and Lord, How Can I Make It Through Grieving My Loss, An Inspirational Guide Through the Grieving Process (2008)

Catherine’s NEW book: Eat To Beat Disease, Foods Medicinal Qualities ©2016 Catherine J Frompovich is now available

Top image credit: Pixabay