No, not the boycott of Kellogg's cereal company for dropping their sponsorship of Olympian Michael Phelps after he was caught on film smoking from a bong... but instead, the boycott by the Organic Consumers Association to stop Kellogg's from using GMO (biotech) sugar.
If you joined the OCA boycott, you probably received this letter from Christina, their "Consumer Specialist":
Thank you for your comments regarding the use of biotechnology ingredients. Like you, we want only the best ingredients to go into our products.
Biotech ingredients are safe and have become common in the open market. Sixty to seventy percent of packaged foods in the U.S. include biotechnology crops. Even organic ingredients can contain biotech ingredients due to cross-pollination.
We use biotech ingredients based on the backing of groups including the World Health Organization, the U.S. National Academy of Sciences, and the American Medical Association that confirm there are no safety concerns.
You have placed trust in us to provide healthy, nutritious, and safe food. We will continue to evaluate our ingredients, suppliers and product formulas to give you the best products possible. Please be assured your concerns will be shared with our nutritionist and food developers here at Kellogg.
Consumer Affairs, Kellogg's
I do agree with the statement: "...have become common in the open market. Sixty to seventy percent of packaged foods in the U.S. include biotechnology crops. Even organic ingredients can contain biotech ingredients due to cross-pollination."
However, the statement that GMO's can contaminate organic crops... is an admission growing biotech crops is not a controllable situation. And the fact that 60-70% of packaged foods in the US now contain GMO's is alarming, or worse, since NONE of them are labeled as such. (I have recently read the percentage of GMO's in foods is actually much higher.)
If I believe GMO's are harmful for my health (and I do)... how could I possibly avoid them if they are not labeled??
Lectins are naturally found in most foods, but how much lectin varies with different foods. The amounts of lectins present in many foods are not thought to be high, or as potentially toxic as lectins in just a few food groups. Common foods with known toxic lectins include all soy and wheat products including oils from these substances. Lectins are often spliced into modified varieties (GMO's) in order to enhance “natural” pest and fungal resistance. Furthermore, lectins have been associated with leptin resistance, a pre-diabetic condition linked to obesity (and is very similar to insulin resistance).
How would a pre-diabetic who is studiously avoiding grains and legumes know he was still getting lots of lectins in his other packaged foods via 'biotechnology' if they aren't labeled?