A purple cancer-fighting tomato is making headlines. Its beautiful hue is the result of antioxidant pigments naturally found in berries which exert powerful benefits by mopping up dangerous free radicals. But are GMO antioxidants any better than organic ones?

In this day and age, it’s hard to believe a vitamin deficiency could be at the root of many of the significant health problems we face. But more and more research says it is, from heart problems, to autoimmune disease and even Alzeimer’s. But is the answer in tomatoes?

Glyphosate, the notorious poison found in the weed killer Roundup, has long been known as a cancer-causing menace. Yet farmers continue to use it on their crops. It’s been found in orange juice and now it’s been found in another healthy food many of us love.

After conducting a comprehensive review of the existing science on glyphosate exposure and cancer, researchers came to a startling conclusion… There’s a clear connection between glyphosate and at least one type of cancer. And the risk is much higher than ever thought before.

Right now when we speak of genetically modified foods in the U.S., we’re talking crops — not animals. Changing the DNA in animals meant for the table, or animals that produce food for your table, like eggs, is new territory. But what about using them for medicine?

Genetically modified foods, designed to tolerate the carcinogenic pesticide Roundup, are pretty scary. But if you think the genetic engineering threat to your food stops there, you could be dead wrong. Especially if you enjoy potatoes…