The fermentation process is often used in the making of amino acids.  The
tryptophan problem in the 1980's where 37 people died and 1500 were permanently
disabled is believed to have been caused by the genetic engineering of this
amino acid.  The people who suffered from this tragedy had what they call EMS
(eosinophilia myalgia syndrome).  The symptoms included "paralysis, neurological
problems, heart problems...."

Dr. John B. Fagan has written an interesting and informative article on the
subject.
see http://www.natural-law-party.net/key_issues/tryptophan_incident.htm

His writings along with Dr. Mae Wan Ho's papers are what has made me question
genetic engineering processes in food technology.  There is an assumption
that we have disabled the virulence of the vectors used in fermentation
processes.  Do we know this for sure?  Should those techniques be used in ingredients
used in infant formula?
Valerie W. McClain, IBCLC

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