GMO Foods: Problems & Solutions | Nutrition & the Environment

GMO Foods: Problems & Solutions | Nutrition & the Environment

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Hosted by Kathrin Brunner BA (Hons), CNP, RYT

What is a genetically modified organism (GMO) and what are their environmental, social and personal health implications? Can we live without GMOs and what are the alternatives and solutions? Which foods and supplements contain GMOs and what are the future applications of their continued use?

GMOs have been around for about 40 years. For the first time in history we are able to cross species boundaries, splicing DNA with bacteria, human cells or other genes, through a very unnatural process. The first genetically modified crop was the ‘flavr savr’ tomato where fish genes were implanted into tomatoes. Now, the vast majority of GM technology goes into the resistance of herbicides and pesticides by big companies like Monsanto. This public talk uncovers some of the real concerns and issues for the future of our environment and personal health regarding GMOs.

The material heard by Kathrin Brunner, BA (Hons), CNP, RYT, in this Open House lecture, is part of the Nutrition & the Environment course at the Institute of Holistic Nutrition (IHN). Nutrition & the Environment and 18 other courses, make up the full curriculum required to obtain a Diploma in Applied Holistic Nutrition and earn the exclusive designation of Certified Nutritional Practitioner (CNP). IHN has four campuses across Canada located in Toronto, Mississauga, Vancouver and Ottawa.
IHN’s Nutrition & The Environment course description: Based on an underlying philosophy that environments maintain and promote health and that individuals have a right to self-determination and self-knowledge, this course will present nutrition principles which promote health and prevent disease. Topics will consider the safety of our food supply, naturally occurring and environmental toxins in foods, microbes and food poisoning.

Visit The Institute of Holistic Nutrition for more information:

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