GMO Corn

The long-term safety of GMO corn's chemical residues and modifications has never been independently validated. Negative health reports about erythritol are attributed primarily to the GMO-sourced version, not to erythritol as a compound. Commercial corn uses two distinct GMO modifications: herbicide-tolerant (HT) and insecticidal BT. HT corn is engineered to survive glyphosate spraying, but glyphosate residue remains on the crop after application. BT corn kernels produce an insecticidal protein that kills insects, and that same compound is present in corn consumed by humans and livestock. GMO corn represents 93% of U.S. corn production, making it the most GMO-prevalent food in the American food supply. Most commercial erythritol is produced using glucose derived from corn, and the vast majority of commercially grown corn is genetically modified. Most U.S. GMO corn is fed to livestock, resulting in indirect human exposure through conventional meat and dairy. GMO-sourced erythritol should be avoided; non-GMO erythritol is the recommended alternative.