Are You A GMO “Canary-in-the-Coalmine” But Don’t Recognize It?
The Institute for Responsible Technology (IRT) and Jeffrey M. Smith, Executive Director, along with other prominent researchers, produced a most detailed and informative 12-page report titled “Can Genetically-Engineered Foods Explain the Exploding Gluten Sensitivity?” which provides information I think readers ought to become familiar with, especially since everyone must eat food to live, but may not know what ‘lurks’ within those edibles and the crops used to produce them.
Based on my clinical experience, when I remove genetically modified foods as part of the treatment for gluten sensitivity, recovery is faster and more complete. I believe that genetically modified organisms (GMOs) in our diet contribute to the rise in gluten sensitivity in the U.S. population. —Emily Lindner, MD, Internist [1]
As the report points out, “gluten refers to any of the more than 23,000 distinct proteins in wheat,” but wheat is not the only source of gluten. The report offers this chart of gluten sources, i.e., Gliadins and Glutenins, which can be problematic for gut-sensitive eaters who, unknowingly, may have become sensitive due to their long-standing ‘food-love-affair’ from eating denatured fast foods, synthetic sugars, trans fats, plus food additives and preservatives, and fluoride in drinking water and processed foods and beverages.
With genetic modification, scientists can breech species barriers to create a new organism that could never be produced in nature. This process is very different than traditional breeding practices such as hybridization. Wheat has been hybridized over the years. Some experts blame the hybridization of wheat for the increase in gluten sensitivity…
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