GM crops, organophosphates and Morgellons: is there a connection?

[2manyfibers]

Based on what little scientifically determined information is available at this point regarding some of the physical anomalies of Morgellons, it seems to me that it is reasonable to suspect that Genetically Modified (GM) foods and organisms (GMO) as well as organophosphates could potentially be a direct cause of or at least a contributing factor to Morgellons as well as many other diseases and conditions that are prevalent today (including autoimmune disorders like lupus or rheumatoid arthritis as well as multi-symptom, chronic conditions like CFS, fibromyalgia, etc.). Based on recent information the potential link between GMOs, organophosphates and Morgellons becomes more and more plausible. Here are a couple of these developments:

o The presence of agrobacterium in the skin of Morgellons patients. Agrobacterium is used as the “vehicle” for transferring foreign genes into “target” plants and organisms for producing genetically modified plants and organisms. There is a good deal of evidence that agrobacterium can be left-over in the modified plants, sometimes even intentionally it appears (contrary to what we are being told by some scientists).

o Raman spectroscopy of Morgellons samples has indicated that some of the hexagonal structures from lesions are organophosphorus compounds and / or acetate. Organophosphorus compounds are used in pesticides, herbicides and fungicides as well as many other things and they are widely used on food crops and residues can be found on many foods we eat. Acetate is a chemical name for a “salt” or ester of acetic acid (acetic acid is used in the body for the production of cholesterol in the liver and is also the active ingredient in vinegar). Some GM plants have been modified to genetically produce organophosphate compounds as part of the plant tissue.

o Raman spectroscopy has also identified keratin in the lesions along with other “normal” skin proteins. Keratins are proteins that can be in the form of fibers or liquid in the human body and “keratinized” cells make up the surface of the skin and are a major part of the layers of the skin (hair and nails are also keratin for the most part). Some GM plants have also been modified to produce keratins while other plants have been modified to produce more sulfur (which is a major ingredient in producing keratins in the bodies of animals). Additionally, some plants have also been modified to produce collagens which is a similar protein to keratin and is the most prevalent protein in the human body.

o Dr. Wymore has identified some of the fibers associated with Morgellons as being keratin and / or having sulfur as a component. This could be somewhat natural given that skin is largely made of keratin, but based on some of the GMOs now, this could also occur from unnatural keratins that are contained in some GM crops.

While these things don’t prove that organophosphates or GM foods are a cause of Morgellons (or necessarily even related), there is a potential link between all of this that certainly should justify further research I think. While developing this theory will take a lot of time and effort, I think it is worth it and this scenario is very plausible based on many things including:

o The similar time lines and geographic similarities of the development and proliferation of GM foods versus the occurrence of Morgellons. According to some estimates, GM products are present in up to 75% of the foods available in the average grocery store in the US and they are also becoming more and more prevalent in Canada, the UK, other European countries and Australia. Maybe not so coincidentally, Morgellons is being reported by more and more people in these same places as the percentage of GM crops and foods grows as well.

o The lack of a meaningful standard for safety of GM foods allows these products to be placed into the food supply with ab-solutely NO actual testing for safety. The international “standard” (and that of the FDA) is that if these products are deemed to be “sub-stantially equivalent” with the natural version of the product, the GM products are considered to inherently safe for consumption as food (based on metabolite, protein and other “profiles” that are often performed by the companies seeking approval for their products – the FDA “trusts” them). Unquestionably this is an incredibly risky and irresponsible method (and often a very clear conflict of interest) to determine any potential negative impacts these untested foods may have on public health. While this doesn’t prove that GM foods are harmful, the real problem is that we truly have NO idea whether they are or not before they are allowed into the food supply – guessing that these modified crops are “sub-stantially equivalent” to the natural version is not my idea of insuring safety of the food supply.

o The legal prohibition on any labeling on GM foods versus truly natural foods makes it impossible for anyone to know how much of the food they consume is genetically modified and what types of modifications are present in them. The FDA and companies like Monsanto, Syngenta and Bayer that produce these “foods” are very fond of saying that “there is no evidence that these products aren’t safe”. Obviously there never will be any evidence that they aren’t safe when no testing is done before they are allowed into the food supply along with dozens of other GM foods that were never tested either – there is no way to know if or which GM foods could be negatively impacting human health. It seems pretty obvious that this was at least part of the intent of making it illegal to label foods based on whether they have GM products in them – it is also illegal for companies to state on labels that the food does not contain any GM products. Thus it is near impossible to determine the actual safety of any of these GM products since there is no way for anyone to tell if or how much GM foods (or what types) they actually consume.

o There are many cases where experimental seed plots of genetically modified plants have infected surrounding natural plants through pollenization and other means. This has occurred with experimental strains of food crops that contaminated most of the food supply for that type of crop here in the US even. Much of this has occurred through sheer carelessness and neglect of the federal regulatory agencies that are supposed to be overseeing this activity and there is no reason to believe that the companies producing these products are any less careless today (or that the federal government is doing any better in monitoring). Although GM foods weren’t officially allowed into the human food supply until 1994 in the US, they were being used as animal feed long before that so no one truly knows how long or how much the food supply was contaminated with GMOs prior to that time. There truly is no way to even guess exactly what we are eating today without DNA testing on every meal we eat.

I’ll add more specific information to this thread as time allows and hopefully many people will be able to contribute to it. Here are some links from the forum that discuss some parts of this theory for those that might be interested.

Mark Darrah (Stonybrook) - initial Research findings

Morgellons Article on World Net Daily

Why Wymore may be dissing Morgellons Food Connection

And, for anyone interested in how strange some of these genetic modifications can be, here is a link to a cactus that was genetically modified with keratin genes to grow human hair instead of spines (and there are several other cases where keratin genes have been added to GM plants that I’ll post on later) – scroll down to the bottom of the page for a photo of the cactus with “human” hair:

c-lab | THE CACTUS PROJECT

[2manyfibers]

Can DNA from genetically modified plants be transferred to humans? Despite a lot of propaganda from the companies pushing GM crops (like Monsanto, Syngenta and others) that claim this isn’t possible, there is a lot of evidence proving that DNA from transgenic plants (plants that have “foreign” genes transferred into them) can indeed be transferred to humans. The link below (followed by an excerpt) to an article noting a study showing that DNA has been transferred into “gut” bacteria of humans and that it actually incorporates the foreign DNA into the bacteria and the foreign DNA stays there (the DNA is not digested and destroyed as has previously been claimed (and still is being claimed) by proponents of GM foods). The article also notes that the UK’s regulatory agency involved basically ignored and downplayed this information and approved the use of the GM food in question despite the knowledge that DNA was being transferred. Here is the link:

GMO: technical information

The fact that the transgene was detected after the population was amplified “indicates that that the DNA was stably maintained in the bacteria [over generations] and thus had integrated” into the bacterial DNA (as opposed to being present simply because the bacteria has eaten the GM material, as suggested some).

Here is another link noting that transgenic DNA is not reliably broken down by saliva and that the bacteria in the mouth can become contaminated with these transgenic bits of DNA including antibiotic resistance markers from the GM plants:

World Scientist Statement Update 1.9.99

Here is an excerpt: Our comment: Transgenic DNA from food is unlikely to be completely broken down in the mouth, and may transform bacteria normally present in the mouth. One main danger is the uptake of transgenic DNA containing antibiotic resistance marker genes by the bacteria, but other genes and novel constructs involving viral promoters/enhancers may also be hazardous.

As noted in my original post, agrobacterium is a naturally occurring bacteria in soil (and elsewhere) that has properties which enable it to transfer genetic material into plants targeted for genetic modification. Research work done at State University of New York (SUNY) at Stony Brook found that all Morgellons patients tested had agrobacterium in their skin samples while the control group (people without Morgellons) did not have agrobacterium present in skin samples. A recent article quoted Dr Vitaly Citovsky of SUNY who performed these tests as saying that it is “sheer lunacy” to believe that the agrobacterium could have possibly come from GM foods. There is much evidence available to contradict Dr. Citovsky’s opinion.

The article from the next link is reporting a potential link between Morgellons and GM foods and it notes that the “prescribed” methods for killing agrobacterium with antibiotics in GM plants after the genetic modifications have occurred are not reliable. Not only did the 3 recommended antibiotics fail to reliably kill the agrobacterium at prescribed dosages, but the study found that very few scientists actually verify that the agrobacterium is killed. Here is the link followed by a brief excerpt:

Agrobacterium and Morgellons Disease, A GM Connection?

However, if all the bacteria were not eliminated, then “release of these plants may also result in release of the Agrobacterium [with the foreign genes]”, which will serve as a vehicle for further gene escape, at least to other Agrobacterium strains naturally present in the soil.

Although various antibiotics have been used to eliminate Agrobacterium following transformation, the researchers stated that “very few authors actually test to ensure that the antibiotics succeed.”

The difficulty is compounded because the bacterium can remain latent within the plant tissue. So putting transgenic plant material into culture medium without antibiotics and finding no Agrobacterium is no guarantee that the transgenic plant is free of the bacterium, as was often assumed.

In their study, they investigated the ability of antibiotics to eliminate Agrobacterium tumefaciens after transformation in three model systems: Brassica (mustard), Solanum (potato), and Rubus (raspberry). The antibiotics carbenicillin, cefataxime and ticaracillin were used respectively to eliminate the bacterium at four times the minimum bactericidal concentration, as recommended. They found that none of the antibiotic succeeded in eliminating Agrobacterium.

The contamination levels increased from 12 to 16 weeks to such an extent that transgenic Solanum cultures senesced and died. Contamination in shoot material decreased over 16 to 24 weeks possibly because only the apical node was used in further culture, but even that did not eliminate Agrobacterium from all the samples; 24 percent remained contaminated at 24 weeks.

Based on this information, even when antibiotics are used properly (as Dr. Citovsky apparently assumes is the case in all occurrences of plants being genetically modified with this method) the truth is that the agrobacterium is not reliably killed and that the scientists often don’t bother to verify that it actually is. There are also documented cases where there apparently is NO intention of killing agrobacterium in these plants and the intent is to use the agrobacterium to genetically modify pollen grains so they will spread to other plants and modify their genetic structures as well. Here is a link to an article that notes that orchids were “treated” with agrobacterium and that the pollen grains of the plant were used to allow them to cross pollinate with other orchids so that the agrobacterium (infected with a foreign gene) would transfer to the other orchids. Thus, it appears that in some cases, agrobacterium is intentionally left in plants and allowed to transfer the foreign genetic material to other plants.

http://www.tari.gov.tw/GMO/book-2/P1...5%8A%A9-ok.pdf

Considering that there really is no control over this technology and that it is happening all over the world with no controls of any kind and little knowledge or concern of potential consequences, it is very logical and quite appropriate to assume that agrobacterium can and has been transferred to humans from GM plants and foods. Based on the link above, it seems obvious that not all “scientists” performing these genetic experiments follow “prescribed” procedures for preventing agrobacterium from remaining in GM plants (and since the procedures themselves aren’t reliable as noted above, this could still occur even if all scientists and laboratories followed the procedures). I personally can’t see how it wouldn’t be possible and based on the information available, it is actually very probable (if not a certainty) that humans have been infected with agrobacterium from GM foods.

Aside from agrobacterium, nanotechnology is now also being used to transfer genetic material between plants and even plants and animals, so agrobacterium is not the only way for foreign genetic material to be transferred from plants to humans. Based on all this information, it seems like a near certainty to me that other plants, animals and humans are being infected with foreign DNA from GM foods on a fairly constant basis regardless of what the propaganda of the companies pushing this technology (and corrupt regulatory bodies) tell us. Simply put, there is no real way that it isn’t happening if you consider all the research that verifies that it is happening.

One strain of EXPERIMENTAL GM rice infected the entire world rice supply only a couple of years ago – the genetic modifications spread through the air (by pollen it is assumed) and 2 unapproved genetic modifications infected the world supply. The response by the FDA was to retroactively approve these 2 genetic modifications, NOT because they were safe, but because they had already infected the world supply of rice and there was no way to “un-ring the bell” (another example of how out of control this entire process is at every level). Here is a link to a greenpeace site that documents unintended contamination of natural crops by GM crops:

GM Contamination Register

[2manyfibers]

As I’ve researched agrobacterium recently, I’ve been amazed at how much this bacteria is used in the production of foods and other plant based products. Agrobacterium have many properties that are being exploited for a number of things now, and transferring genes between organisms is only part of the picture. There is another pretty strong relationship that potentially ties agrobacterium to Morgellons. As noted previously, Dr. Vitaly Citovsky of SUNY - Stony Brook has identified agrobacterium in the skin of Morgellons patients. Dr. Citovsky has also identified the fibers from Morgellons patients as consisting of polysaccharides (which are long chains of “sugars”) as noted in the link and excerpt below:

New skin disorder drawing attention -- -- Newsday.com

"Many [pyhsicians] consider it a psychiatric problem," Citovsky said. "However, there might be something that they develop," he added, underscoring that his laboratory analyses have cracked the chemical puzzle of the fibers.

"They're made up of polysaccharides, sugars," he said. "

Polysaccharides are not foreign to the human body as several sub stances in the body are made of these “sugars”. Glucosamine and chondroitin which are 2 important components of human skin tissue (also known as the ExtraCellular Matrix or ECM) are both polysaccharides. However, from what I can tell, polysaccharides don’t normally form as fibers in the human body, but rather as a gel or similar configuration. Thus, it seems a bit strange that with Morgellons, the body forms fibers from polysaccharides – that is until you consider that agrobacterium forms polysaccharide fibers as part of its very nature. The next link and excerpt discusses this:

Science Links Japan | Studies on Advanced Fiber/Textile Science and Technology New Biological Fiber Studies on Fibrous and Cyclic Polysaccharides Produced by Agrobacterium tumefaciens

We are working towards the development of novel organic fibers using polysaccharides that Agrobacterium tumefaciens secretes. We first cultured a wild strain of A. tumefaciens (A208 strain) in the medium containing high concentration glucose (4%, w/v), and then extracted polysaccharides from the culture filtrate and bacterial cells. Sub sequently, neutral polysaccharides beta 1,2-glucans were refined using ion-exchange chromatography. Most polysaccharides were eluted in the unadsorbed fraction as a neutral polysaccharide along with the culture filtrate and bacterial cells. The amount of beta 1,2-glucans obtained from the culture filtrate came to 170% of that from the bacterial cells.

Not only does agrobacterium itself produce polysaccharide fibers, but there are many applications described in many places for using agrobacterium to produce variations of the normal cellulose fibers that come from cotton as well. Cotton fibers are actually cellulose and cellulose is a polysaccharide as well. Agrobacterium has been used extensively for genetically modifying cotton plants such that they would produce unnatural fibers that are considered to be more “useful” or “advantageous” in some applications. Can agrobacterium be transferred to the human body in its active state? As I noted in the post preceding this one, agrobacterium doesn’t appear to be as easy to kill as some scientists seem to think, and in many cases, it doesn’t appear that there is any attempt made to kill it at all. So not only can agrobacterium produce its own fibers naturally, but the foreign genes agrobacterium often carries now could enhance the production of these fibers as well as end up producing unknown effects in the human body.

Considering that GM technology is so wide spread and uncontrolled, I’m sure that agrobacterium remains alive and well in many GM plants and at least some of the end products that come from them. Plants need many of the same basic nutrients as the human body to survive and thrive (as do bacteria like agrobacterium) – things like phosphorous, potassium, magnesium, nitrogen, etc. Thus, it seems quite probable that agrobacterium (which can produce its own fibers) and potentially the foreign genes that agrobacterium is intended to transfer to plants in GM crops could very easily be transferred from GM plants (and foods) into the human body and use the nutrients already in the body to survive and become a problem in a tremendous number of ways, many that would seem highly unlikely under normal circumstances (it is a proven fact that agrobacterium can infect humans).

It seems to me that there is much greater potential (if not certainty) to be infected with agrobacterium (and foreign genetic material, unnatural proteins, etc.) these days than in times past. We could be infected by eating GM foods that may still contain agrobacterium from the GM process, foods that were “unintentionally” contaminated by GM crops nearby and possibly even GM cotton. This could be especially true for cotton considering that there have been so many genetic modifications made in cotton plants over the last several years and harvested cotton is unavoidably mixed with other bulk loads of cotton as part of the manufacturing process (which could allow cross contamination by agrobacterium that contains foreign genes – and soil contains agrobacterium as well and the nature of the process of cotton harvesting unavoidably brings soil into some contact with harvested cotton). While I’m sure that scientists would assure us that this isn’t possible, if you do a bit of research it doesn’t take very long to find that these assurances are NOT based in reality, but rather the theory that agrobacterium is always killed off as part of the GM process.

In fact, inserting foreign genes into plants is not the only thing agrobacterium is used for in the production of foods. Agrobacterium is also being used directly as part of the actual food production process now and has been since the mid 1990’s at least. The ability of agrobacterium to generate polysaccharides is used to produce a food additive called curdlan (and likely other food additives as well). The following link and excerpt explain what curdlan is and how it is used in foods (and mentions that agrobacterium is used to produce it):

Curdlan: A New Functional Beta-Glucan

Curdlan is the generic name for a beta-(1,3)-D-glucan that was approved as a food additive in December 1996. Beta-glucans are insoluble fiber and therefore have no caloric value. Insoluble fibers have been shown to prevent intestinal cancer and to enhance the immune response. So far, curdlan is the most concentrated form of beta-glucan. The original patented manufacturing process involves fermentation of a glucose media by Agrobacterium biovar 1. Curdlan is the third microorganism-fermented polysaccharide to be approved by the FDA. This hydrocolloid can be a valuable textural agent in applications such as low-fat meats, vegetarian dishes, reduced-fat dressings, sauces, and gravies. Its gels are very stable over a wide pH range and under severe food processing conditions. The gels are also bland in taste, color, and odor, which is valuable in certain food systems such as dairy applications and desserts.

I personally am not so certain that these insoluble fibers are actually “good” for health (As implied in the excerpt above), especially considering the FDA’s track record in recent years which includes allowing GM crops to be placed in the human food supply with no testing (and hundreds of other incredibly irresponsible decisions). Here is another link and excerpt noting how agrobacterium is used for producing curdlan.

SpringerLink - Journal Article

Maltose and sucrose were efficient carbon sources for the production of curdlan by a strain of Agrobacterium sp. A two-step, fed-batch operation was designed in which biomass was first produced, followed by curdlan production which was stimulated by nitrogen limitation.

So how do we actually KNOW that there is no agrobacterium left over in any of the food products that use these bacteria as an integral part of the manufacturing process? The obvious (and honest) answer is “WE DON’T”. Not only might we be wearing clothing that contains active agrobacterium and the foreign genes it may carry, but we are ingesting foods now that are produced with and from agrobacterium.

If you think that becoming infected by agrobacterium in any of these ways may be impossible, you should consider how poor the control of the overall food production process is these days. For instance, maybe you remember the problem that occurred recently from pet foods (made in China) containing melamine that ended up killing thousands of pets here in the US. Initially, this was thought to be a mistake made somewhere in the production process of the pet food. However, as it turned out, this was a case where melamine (a nitrogen based chemical used to make plastics) was deliberately added to pet foods to make the protein content of the foods appear higher than it really was (the test used for determining protein content was “fooled” by melamine and the test showed higher protein levels than the food actually contained based on the presence of the melamine). Most people would have considered this to be an impossibility too, but with the lack of regulation and control of food production now (including GM crops), the likelihood of active agrobacterium in food an clothing products doesn’t seem like such a far stretch these days (frankly, it seems more like a certainty to me).

[niecy]

2many,
As always there is nothing left to be added to this post. It is very informative, and makes me very sad.

Thanks for all the research you are doing, it is very helpful to me, and I am sure to everyone elso also.

Deniece
xxxxxx

[2manyfibers]

Thanks for the kind words Niecy. Although I mentioned organophosphates in the title of this thread, I really haven’t posted on them to this point and this is not the initial post I had intended to make concerning them. However, this news story caught my attention and it may implicate organophosphates as being the cause of some severe skin reactions in people that have some similarities to Morgellons symptoms. This is a story about leather chairs and sofas in the UK (made in China) being treated with a chemical fungicide to prevent mold while they were in storage and being shipped. Hundreds of people suffered severe “burns” from contact with this furniture. There is a very clear picture of a little baby that has these burns on his face – to some extent I think they appear similar to Morgellons lesions. Here’s the link:

At least 1,000 people suffer horrific burns from 'toxic' leather sofas | Mail Online

Although I can’t find the name of the specific fungicide used in any of the articles reporting this, after doing some googling, I found that one particular fungicide is known to cause the type of “eczema-related” burns in some people as was noted in this article. The name of the fungicide is benomyl and it is an organophospate (although benomyl is not specified in the article, it would appear to be a likely candidate for causing this type of injury to people). Benomyl was produced by DuPont starting in 1968 and used in the US until 2001 when excessive “legal” costs surrounding the use of it caused DuPont to stop making it and cancel the registrations for use here in the US. Because the patents expired long ago, benomyl is still produced by other companies in other countries and continues to be used as a fungicide. It appears that among other things, benomyl has caused birth defects that prevent the formation of eyes (or severe damage to eyes) in human fetuses when pregnant women have had significant exposure to it.

Of course, I am unsure as to whether or not benomyl is the actual chemical that caused these burns in this case, but if it is, it could be yet another indicator that organophosphates could play a role in (or even directly cause) some of the symptoms of Morgellons. Considering that organophosphate fungicides are sprayed on some food crops and possibly even genetically incorporated into some GM crops (not to mention constant exposure from furniture (or possibly clothing) in some cases as noted in this article), it seems to add to the possibility that there could be some connection between Morgellons and organophosphates.

[jonsi]

Hi 2many,

Corn is sacred to the Pueblo Indians native to my home state, New Mexico, and to the Navajo People.

The next few days I will be on the Navajo Nation and hope to learn something from these people. They have supernatural beliefs & traditions, but I will ask them about the corn if given the opportunity.

I am blessed and do not take this opportunity lightly.

In the white light,
~jonsi

[2manyfibers]

One of the things I’ve been researching a bit on lately is the crystals or “glitter” that was identified my Mark Darrah’s Raman spectroscopy work as being organophosphate and / or acetate. I noted that the crystals were hexagonal (six-sided) and multicolored and stumbled across a photo of cystine crystals that look very similar to the Morgellons “glitter” that has been noted by many sufferers as being in their skin. Here’s a link to the photo (about halfway down the page, slide # 82):

Google Image Result for http://www.ndt-educational.org/images/FOGAZZI-77.jpg

Cystine is an amino acid that contains sulfur and it is a primary nutritional component for providing sulfur to the human body (sulfur is required to form collagens and keratins – which are the 2 major structural proteins that make up human skin). The photo from the link above is from crystals that are sometimes found in urine (and urine contains urea which is derivative of nitrogen – nitrogen is believed to make up more than 50% of the skin chemically according to some research). As I was researching I also came across information in several places that note that there are 3 substances that can form hexagonal crystals in urine – they are, cystine, apatite (which is a form of calcium that is found in bones and teeth mainly in the form of hydroxyapatite) and tricalcium phosphate. This link notes how these substances form the crystalline shapes:

About crystals

In nature (aside from in urine), phosphates can apparently form hexagonal crystals as well (calcium phosphates, hydroxyapatite, lead phosphates and many others). I haven’t been able to find any specific information noting it, but it seems a safe assumption that some organophosphates could form hexagonal crystals as well, especially if they chemically bonded with or to some of these other substances that form hexagonal crystals.

Chronic exposure to organophosphate pesticides has been shown to inhibit the absorption of cystine in rats (and increase the absorption of some amino acids including glutamic acid, methionine (another sulfur based amino acid used in building skin and tissue) and proline (which is an amino acid required to build collagens and keratins). The research in the next link notes that chronic exposure to organophosphates produced an imbalance in the normal amino acid profiles in the bodies of rats (which would almost certainly extend to humans as well). Here is a link discussing this:

Hepatic injury and disturbed amino acid metabolism in mice following prolonged exposure to organophosphorus pesticides -- Gomes et al. 18 (1): 33 -- Human & Experimental Toxicology

Another bit of information I found indicates that tricalcium phosphate is used in some medical applications to facilitate the production of collagen “composites” (such as filling in gaps in bone during surgical procedures). The point of this information is that there is apparently an affinity for tricalcium phosphate to bond with collagen (and collagen fibers are the structural foundation of bones as well as skin and practically everything else in the body). Here’s a link discussing this:

Colloidal {beta}-Tricalcium Phosphate Prepared by Discharge in a Modified Body Fluid Facilitates Synthesis of Collagen Composites -- Shibata et al. 84 (9): 827 -- Journal of Dental Research

So what’s the point of all this? All of this considered in the context of Morgellons may offer a plausible explanation for the “glitter”. With organophosphates being sprayed on crops constantly as herbicides, pesticides and fungicides (and the residues left on food crops) as well as GM crops containing organophosphate producing genes in many cases, it seems quite possible that the body is attempting to rid itself of the organophosphates, and the production of this glitter could be the result.

One plausible explanation may be that the organophosphates prevent the body from absorbing and using cystine properly (like for building skin) and the organophosphates bond to the cystine to form these hexagonal, multicolored pieces of “glitter” that show up as organophosphates on the Raman spectroscopy (the cystine itself may show up as “normal” skin matrix as was also noted in Mark's work). Research has shown that some people are more sensitive to organophosphates than others. Because the body can’t absorb the cystine properly, it could end up in the skin as these hexagonal crystals, especially in people that are more sensitive to the effects of organophosphates. The same could be true of calcium phosphates and hydroxyapatite which are both natural in the human body to some extent (and produce hexagonal crystals, and have an apparent affinity for bonding with other phosphates including organophosphates).

Another possibility is that the organophosphate residues on crops and / or the organophosphates produced in many GM crops (used in some as “markers” for identification) could produce abnormal processing of proteins in the body when the body tries to use certain amino acids such as cystine or methionine in the normal “skin-building” or collagen production process. The glitter could be produced as a result of the body being unable to process these proteins (and the sulfur in them) as it normally would due to the presence of organophosphates which would inhibit the ability of the body to build collagens and keratins (skin) correctly.

While all of this is speculation to some extent, given the various chemicals and proteins noted here and their functioning in the human body, it makes a lot of sense to me that this toxic brew of foreign proteins and DNA from GM crops combined with organophosphates could easily produce a lot of problems in the body that science truly has no idea about. One of these problems could be the body producing this “glitter” as a means of trying to expel organophosphates. It also seems quite plausible that these things could be preventing the body from correctly producing the collagen and keratin fibers that normally make up skin tissue, which could explain some of the strange fibers associated with Morgellons as well as lesions that won't heal (as long as more GM foods and organophosphates are ingested, the body may not be able to maintain the skin properly - and unless you stop eating, you may be continuing to ingest these foreign proteins and organophosphates).

[carla]

Brilliant, brilliant post Fibers!
Carla xxx

[Virginia]

If nothing else, I think the GMO foods adversley affect our immune systems, leaving us open to other diseases.

Recently it has been reported that dogs and cats fed with these foods are also suffering immune breakdown. Also, honey bees fed GMO crops have been found to be very vulnerable to their natural mites causing colony collapse.

[Virginia]

Small note on corn:
In the book, "Eating 4 Your Type", D'Adamo says that those with B blood type should not eat corn, also it's not too good for O-type, either.
(B-blood type is supposidly from the Himalaya foot-hills and comprises the racial groups Hebrews, Mongolians, Tibetans.)