Most Offspring Died When Mother Rats Ate
Genetically Engineered Soy

By Jeffrey M. Smith, author of Seeds of Deception

The Russian scientist planned a simple experiment to see if eating genetically modified (GM) soy might influence offspring. What she got, however, was an astounding result that may threaten a multi-billion dollar industry.

Irina Ermakova, a leading scientist at the Institute of Higher Nervous Activity and Neurophysiology of the Russian Academy of Sciences (RAS), added GM soy flour (5-7 grams) to the diet of female rats. Other females were fed non-GM soy or no soy at all. The experimental diet began two weeks before the rats conceived and continued through pregnancy and nursing.

Ermakova’s first surprise came when her pregnant rats started giving birth. Some pups from GM-fed mothers were quite a bit smaller. After 2 weeks, 36% of them weighed less than 20 grams compared to about 6% from the other groups (see photo below).

Photo of two rats from the Russian study, showing stunted growth - the larger rat, 19 days old, is from the control group; the smaller rat, 20 days old, is from the "GM soy" group.

But the real shock came when the rats started dying. Within three weeks, 25 of the 45 (55.6%) rats from the GM soy group died compared to only 3 of 33 (9%) from the non-GM soy group and 3 of 44 (6.8%) from the non-soy controls.

Ermakova preserved several major organs from the mother rats and offspring, drew up designs for a detailed organ analysis, created plans to repeat and expand the feeding trial, and promptly ran out of research money. The $70,000 needed was not expected to arrive for a year. Therefore, when she was invited to present her research at a symposium organized by the National Association for Genetic Security, Ermakova wrote “PRELIMARY STUDIES” on the top of her paper. She presented it on October 10, 2005 at a session devoted to the risks of GM food.

Her findings are hardly welcome by an industry already steeped in controversy.

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This is especially important to remember if you take isoflavones. . . .