Genetically Modified Food: Opening New Doors for a Better Future

Food made from restructured DNA of organisms, usually through genetic engineering, is known as genetically modified food. Such foods normally display characteristics that were absent in it prior to the restructuring, like:

Enhanced resistance against certain diseases

Improved sturdiness, that is, ability to withstand adverse weather

Enhanced nutrition content

The main advantage this method has over selective breeding is that the new characteristics which are introduced into the plant can be better controlled.

Advantages of Genetic Modification of Food

Foods that are modified genetically have many advantages; let’s take a look at them:

Farmers can expect a much higher yield than with non-modified seeds. This also helps to combat the food shortage problem the world is facing today.

These foods are more resistant to pests and insects, resulting in much lesser loss of crops

Pest-resistant and disease-resistant crops are better for the environment as they eliminate the need for harsh chemical pesticides and fungicides

Scientists can create seeds with strains of added nutrition like extra beta-carotene, proteins and so on; thus there is the ability to provide more nourishing food to the masses

The genetically modified feed given to livestock and poultry could help enhance the production of milk, and poultry products like meat, and eggs

So we see that this method has the ability to benefit millions of people all over the world. Yet many skceptics display severe reservations concerning genetically modified food; why?

It is argued that pest and disease resistance are traits that the food crops could pass on to weeds, giving rise to super weeds.

Purists also feel that introducing a nutritional element into a food that is not ‘supposed’ to have it in the first place, may not only NOT benefit the users, but may actually wreak havoc with the body’s immune system, or have other repercussions.

Many scientists insist that the possibility of damaging vital organs through long-term consumption of genetically modified food is very real

So on one hand you have the obvious advantage of the capability of producing enough food to meet the growing demands of the global population, and on the other, possible ill-effects on human health that are still a bit hazy. What is the answer to this conundrum?

An Alternative, Non-Invasive Method

Well, what if you were to hear that without going to a lab or without the need for a genetic engineer, there is still a possibility of improving crop yield, and making crops more resistant to certain commonly occurring diseases? You might think this is impossible; but Mr Mahendra Trivedi has conducted successful experiments documented by reputed Universities worldwide where he used his mind power to achieve this. He used his ability of Energy Transmission(s) to alter the genetic structure of un-planted seeds, helping them evolve and function at a higher state than before. Known the over world as The Trivedi Effect®, this phenomenon is a wholesome method that can be used to benefit millions of people worldwide. To learn more about its positive impact on agriculture, please visit:

Agricultural Research and The Trivedi Effect

Agriculture is the cultivation of plants, fungi, animals and other forms of life for humanity’s basic needs, such as food, medicine, fiber, biofuel, and shelter. Agricultural science is the discipline dedicated to understanding and practicing Agriculture. Agricultural science addresses the exact, natural, economic and social parameters involved in production techniques, improving quality and quantity of agricultural products, developing new ecofriendly pesticides, creating new irrigation technologies, and developing processed products from raw materials. Agricultural biotechnology is a part of agricultural science that focuses on scientific tools and techniques, like genetic engineering, molecular markers and diagnostics, vaccines, tissue culture etc., to alter, transform or develop plants, animals, and microorganisms.


Currently, agricultural science’s main priority is to supply the world’s population with basic needs, all the while minimizing the biosafety problems that cause paramount adverse effects on the environment and human health. Nevertheless, the uses of huge amounts of pesticides, fungicides, chemicals, fertilizers, antibiotics and the like have caused serious concern and popular uproar for human health and the environment.


As a result, consumers of agricultural products are becoming increasingly aware of the healthfulness and quality of their food. The organic retail market, including food and non-food products, reached a total revenue of $39.1 billion in 2014, which is an 11.3% increase from the previous year. Additionally, the organic market is becoming less of a “specialty” category as more people from diverse political, ethnic, and geographic backgrounds are now opting for healthier and organic food alternatives. With this rise in food health awareness and environmentally friendly methods of production, the demand on Agricultural Science to cultivate higher quality food is high. However, there are many challenges associated with the cost and logistics of organic farming, such as the amount of production and the increasing prevalence of pests attack, disease and soil fertility. Such problems make organic agriculture more difficult and high risk, as well as low in production and high cost.


However, biofield energy is currently undertaking a prominent role in the arena of agricultural science and production. Biofield energy is an energetic matrix that surrounds living forms. Science has already established that electrical currents coexist along with the magnetic field inside and outside the human body. A biofield of energy occurs as a cumulative effect, in which a human body has a relative amount of influence on external surroundings. Mr. Mahendra Trivedi has been able to uniquely potentize the capabilities of biofield energy and apply it to transform the various characteristics of living and non-living things through the intention of his thoughts. This unique biofield treatment model is called The Trivedi Effect®. Moreover, it has been reported over the past decade that this form of biofield treatment has been able to impact and enhance the production and quality of various agriculture products, like grains: cowpea, peanut, horse gram, mustard, chick pea, maize; vegetables: okra, bottle gourd, sponge gourd, bitter gourd, tomato, carrot, soybean and lettuce; fruits: mango and blueberry; nuts: cashew; and a variety of other agriculture crops and medicinal plants such as ginseng. The studies were carried out by treating the respective seeds, plants or trees with biofield energy for a few minutes with a group of untreated seeds, plants or trees to serve as a control group. The treated crops were cultivated without the introduction of fertilizers, pesticides, fungicides, or any other chemicals. The only provision given to the treated group of plants was water irrigation. Additionally, the control group underwent regular weeding procedures and received normal doses of fertilizer, chemicals, pesticides and fungicides as per the standards of normal agricultural production.


When it came to the harvesting period, the results were beyond comprehension. When compared to the control group, the treated seeds were found to have a 100% germination rate, even when they were planted in deep soil. Yield increased by up to 500% with an increased shelf life up to 1,000%. The chlorophyll a and b content in treated plants increased up to 30-100%. The survival rate of treated plants was greater than the untreated plant, with over 600% increased immunity. In addition, the treated seeds required less water irrigation and were 100% organic. Ginseng, which is known as a major U.S. cash crop, brought in a value of more than $89,000 extra per acre crop after receiving the biofield treatment. Perhaps even most notably, the biofield treatment not only altered the treated seeds, plants and trees, but it actually changed the quality of the soil composition. When scientists tested the properties of the soil, they found that the beneficial bacteria had increased by nine-fold, while the harmful bacteria decreased six-fold. The biofield energy created an environment most suitable for plant life to grow and flourish in land that was originally found to be infertile and lacking in essential nutrients.


In conclusion, these findings confirm the tremendous impact of biofield energy in respect to the quality and quantity of 100% organic agricultural products, providing a healthier, environmentally beneficial, fast and cost-effective alternative to existing agricultural methods.

Making Organic Mango Production Relevant And Even Profitable

The King of all fruits and the delight of summer is a great fruit whose cultivation is the essence of many farming families and communities. For years Mango crop production has been done in tropical climates like India with a great sense of pride and it’s high time the farmers think of migrating to organic Mango production methods. There are several apprehensions that are associated with the idea of converting Mango production into an organic farming model and by doing so, the farmers are unsure about the quality of the fruit, especially in terms of its taste as well as the profitability of the crop. Continue reading “Making Organic Mango Production Relevant And Even Profitable”