This study was done on 30 pregnant women and 30 non pregnant women and there was a significant difference in detectable levels of the Bt toxin in the two groups 93% vs 69 percent.
The levels of GM food in the general food supply for both groups would be similar if not identical so it’s pretty obvious that the pregnant women were making some different food choices than the non pregnant women.
What might that be, corn chips and soda pop or organic leafy greens?
Why do you assume organic leafy greens? Most leafy greens that are sold are not organically grown, but are grown with chemical fertilizers and chemical pesticides and fungicides. And, again, Bt is used mostly on the cabbage family of vegetables. Non-organic growers are unlikely to use it on cabbage. They probably use Sevin, or something even stronger.
Pickles and ice cream.