Genetically modified foods (commonly known as GMO’s) are increasingly linked to immune disorders and other health problems.
Any parent who has seen their child suffer an anaphylactic allergic reaction needs to consider the risk of letting their child eat genetically modified foods.
It is frightening to watch a child’s face swell, often within seconds, into a grotesque mask. Their tongue and throat swell, choking off their breath. Their skin breaks out with hives and is covered with a reddish rash. To see your child threatened by unconsciousness and even death is reason to consider the risks of GMO’s.
There is a high correlation between the explosion of intestinal and immune disorders in the United States and genetically engineered food. In the previous post, I discussed the effect of Bt-toxin (a toxin genetically engineered into every cell of “Bt corn” click here). Bt-toxin causes the stomach of insects to split open. It is not surprising that there is a strong correlation between Roundup Ready “Bt corn” and leaky gut syndrome in humans.
Leaky gut syndrome takes place when fissures open between cells lining the gut. Partially digested food particles ooze through those fissures into the body and appear to your immune system to be foreign invaders. As a result, food allergies and increased food sensitivity may occur.
Most genetically engineered crops make new proteins that the body has never seen. There is concern that these new proteins could spark new allergies or increase the incidence, or severity, of existing allergens.
Allergic Reactions Caused by Soy
Most food allergies are reactions to proteins, such as milk, eggs, soy, nuts, and gluten. Nuts, such as peanuts, cause some of the most common and most deadly food allergies.
What about soy? In 2010, 93% of the soybean crops in the United States were genetically engineered. Soy products are touted as health food; however, if you aren’t getting organic soy (or products labeled non-GMO) there is a good chance that you are eating genetically engineered Roundup Ready soy! Any of these soy products could easily be genetically modified: soy flour, soy protein, soy milk, soy lecithin, vegetable proteins, textured vegetable protein, tofu, tamari, tempeh, and soy supplements.
British researchers found a 50% jump in soy allergies after the introduction of genetically engineered soy into the country’s food chain. Consequently, the European Union banned genetically modified foods in 1999. The moratorium was lifted in 2004, when strict labeling requirements went into effect.
The centerpiece of most Thanksgiving dinners is a turkey. Today, 99% of all turkeys raised in the United States are the “Broadbreasted White” variety. These birds are raised on factory farms and are fed a steady diet of grain and supplements like antibiotics. Soy has become a key ingredient in poultry feed for the purpose of supplying a high concentration of protein to promote fast growth. It is very difficult to find a turkey in the US market today that has not been fed high soy-based feed.
Unless clearly marked as organic or non-GMO, the turkey you eat was fed genetically engineered corn and soy.
It is not a fringe element of the population that is concerned about genetically engineered food. Over 64 countries have banned or demanded labeling of GMO’s because they have not been proven safe. The state of Washington will be voting next week for mandatory labeling of GMO’s (Initiative 522).
80% of processed food products in the United States contain GMO’s.
Genetically modified food is everywhere in America’s supermarkets and restaurants. And since it is not labeled, most of us have no idea how much of it we are eating, or how it affects our health. The FDA has no safety testing requirements. Often the reports that the FDA does rely upon come from biased studies supported by companies like Monsanto.
Genetically Modified Organisms (GMO’s) have no scientifically proven health or nutritional benefits, and it is believed they pose considerable risks. Studies and anecdotal evidence show again and again that animals fed genetically modified feed develop major health problems, including lowered fertility, weakened immune systems, and an increase in stomach troubles.
There is a strong correlation between the increase in childhood allergies and genetically modified corn and soy crops.