Published April 3rd, 2013, in Valley Times, Cave Junction, OR
Is increased incidence of food allergies linked to GMO foods?
By Lisa Rohde
The word is out, Genetically Modified Organisms in our food is wrecking havoc on our health and is showcased in the 2012 film Genetic Roulette by author Jeffrey M. Smith. Is it possible that more people may be susceptible to allergies and other illness because of GMO foods?
Genetically modified foods are created by taking a protein from a different organism and adding it to the genome of a food crop to make it hardier and more environmentally resilient in the wake of challenges such as drought or insects.
The result of genetic modification is a new food protein that may have never been a part of human evolutionary diet and the potential for increased food sensitivities, allergies and potentially a fatal anaphylactic reaction.
Specifically 85 percent of corn, 91 percent of soybeans, 90 percet of canola rapeseed, and 88 percent of cotton (used for cotton seed oil) in the U.S. is genetically engineered. Other GMO crops include sugar beets (used in most US sugar), Hawaiian and Chinese papaya, some zucchini, yellow crook neck squash, and alfalfa (used as feed for animals we consume).
Monsanto, the world leader in genetically modified crops, does not test, and the U.S. government does not require independent testing of these crops. Monsanto does claim to test the introduced proteins in highly conentrated, purified versions, but the company states that the levels of such proteins in the whole crop are so low, it’s impossible to test the safety of the protein by directly feeding the crop to animals.
In other words the FDA does not have to regulate genetically modified corn safety because it is a whole food. Monsanto performs their own private GM safety testing in a very short period of time not allowing for a clear picture of the long term consquences of GM food consumption.
In addition to reported food allergies where none existed before and the risk of a fatal anaphylactic reaction, what dangers are posed by unregulated genetically modified food consumption?
SInce GMO’s have entered the food supply predominately in the 1990’s, cases of irritable bowel syndrome, ulcerative colitis, Chron’s disease, leaky gut syndrome, acid reflux, and constipation, have spiked. Further more conditions including asthma, autism, Alzheimer's and Parkinson’s disease, cancer, and sterility are also on the rise.
A likely culprit is Bt toxin (Bacillus thuringiensis). Bt, being common in the soil, has been used as a topical spray to combat crop pests in their larval stage since the 1920s, and the natural product has been used in organic farming as a microbial pest control agent. In 1961 the pesticide was registered with teh Environmental Protection Agency.
The isolated proteins that produce Bt toxin, added intot he genome of food crops like corn, cause the stomachs of insects consuming the GMO corn and Bt toxin to blow up and the insects die.
Human consumption of the Bt toxin is thought to create inflammation within the digestive tract, causing leaky gut syndrome. Functioning naturally the small intestines is responsible for 70 percent of our immune system and acts like a glove allowing only tiny digested nutrients to enter our blood stream. However, when the gut is inflamed the openings enlarge allowing undigested particles of food to flow freely into the blood stream. This matter is seen as foreign and provokes an immune system response. This is what may be leading to the rise of food sensitivities and allergies.
Even scarier some scientists are investigating the possibility that Bt corn may transfer Bacillus thuringiensis genes into our gut bacteria where it may continue to live within our gut long after we choose to end consumption of GMO foods. In this way, transferred genetic material in our gut may convert our intestinal flora into a pesticide manufacturing plant polluting and poisoning us from the inside out.
A Canadian study in 2011 discovered that 93 percent of pregnant women at Sherbrook Hospital tested had Bt toxin from Monsanto’s corn in their blood as did 80 percent of their unborn fetuses.
Furthermore, not only are humans at risk to the adverse effects of consuming GMO crops, especially those crops that manufacture their own pesticides, but humans are at risk of inhaling GMO pollen found in our environment and the air we breath and associated allergic symptoms. Such toxic GMO food pollen in the wind is a form of dangerous trespass that can potentially effect even those who chose to avoid consuming GMO crops. Is it possible that sensitivity to GMO corn pollen could lead to sensitivity of all non-GMO corn as well?
The concentration of Bt toxin in GM crops can be thousands of times higher than in sprays, and Bt pesticide sprays are associated with immune and allergic responses. Indian farm workers exposed to GMO Bt cotton developed moderate or severe allergic reactions including runny noses, sneezing, watery eyes, itching and burning skin with eruptions, eye irritation, facial swelling, fever, and hospitalization. Filipinos who inhaled GMO Bt corn pollen also described flu-like symptoms, swollen faces and sneezing.
As though GMO Bt crops are not scary enough, Monsanto’s Roundup ready crops including soy withstand applications of Roundup pesticide while other weeds die. New research suggests that the use of Roundup crops contain xenoestrogens that disrupt the human hormonal system and can lead to cancer. As weeds become more resistant to Roundup, increased applications of Roundup are used on crops we consume.
Animals eating Roundup ready feed are also suffering from inflammation of the gut, illness, decreased birth rates, and death. When switched to non GMO feeds animals conditions improve.
Human dietary intervention and elimination of GMO foods is proven key to reducing sensitivities, allergies, damage to the gut, and associated illnesses.
***
Lisa Rohde Holistic Health Coach an expert in the field of preventative medicine with a professional certificate from the Institute of Integrative Nutrition, offers individual counseling, workshops, and group and corporate coaching. Please connect with Rogue Living Well on Facebook and to learn more visit www.RogueLivingWell.com.
Is increased incidence of food allergies linked to GMO foods?
By Lisa Rohde
The word is out, Genetically Modified Organisms in our food is wrecking havoc on our health and is showcased in the 2012 film Genetic Roulette by author Jeffrey M. Smith. Is it possible that more people may be susceptible to allergies and other illness because of GMO foods?
Genetically modified foods are created by taking a protein from a different organism and adding it to the genome of a food crop to make it hardier and more environmentally resilient in the wake of challenges such as drought or insects.
The result of genetic modification is a new food protein that may have never been a part of human evolutionary diet and the potential for increased food sensitivities, allergies and potentially a fatal anaphylactic reaction.
Specifically 85 percent of corn, 91 percent of soybeans, 90 percet of canola rapeseed, and 88 percent of cotton (used for cotton seed oil) in the U.S. is genetically engineered. Other GMO crops include sugar beets (used in most US sugar), Hawaiian and Chinese papaya, some zucchini, yellow crook neck squash, and alfalfa (used as feed for animals we consume).
Monsanto, the world leader in genetically modified crops, does not test, and the U.S. government does not require independent testing of these crops. Monsanto does claim to test the introduced proteins in highly conentrated, purified versions, but the company states that the levels of such proteins in the whole crop are so low, it’s impossible to test the safety of the protein by directly feeding the crop to animals.
In other words the FDA does not have to regulate genetically modified corn safety because it is a whole food. Monsanto performs their own private GM safety testing in a very short period of time not allowing for a clear picture of the long term consquences of GM food consumption.
In addition to reported food allergies where none existed before and the risk of a fatal anaphylactic reaction, what dangers are posed by unregulated genetically modified food consumption?
SInce GMO’s have entered the food supply predominately in the 1990’s, cases of irritable bowel syndrome, ulcerative colitis, Chron’s disease, leaky gut syndrome, acid reflux, and constipation, have spiked. Further more conditions including asthma, autism, Alzheimer's and Parkinson’s disease, cancer, and sterility are also on the rise.
A likely culprit is Bt toxin (Bacillus thuringiensis). Bt, being common in the soil, has been used as a topical spray to combat crop pests in their larval stage since the 1920s, and the natural product has been used in organic farming as a microbial pest control agent. In 1961 the pesticide was registered with teh Environmental Protection Agency.
The isolated proteins that produce Bt toxin, added intot he genome of food crops like corn, cause the stomachs of insects consuming the GMO corn and Bt toxin to blow up and the insects die.
Human consumption of the Bt toxin is thought to create inflammation within the digestive tract, causing leaky gut syndrome. Functioning naturally the small intestines is responsible for 70 percent of our immune system and acts like a glove allowing only tiny digested nutrients to enter our blood stream. However, when the gut is inflamed the openings enlarge allowing undigested particles of food to flow freely into the blood stream. This matter is seen as foreign and provokes an immune system response. This is what may be leading to the rise of food sensitivities and allergies.
Even scarier some scientists are investigating the possibility that Bt corn may transfer Bacillus thuringiensis genes into our gut bacteria where it may continue to live within our gut long after we choose to end consumption of GMO foods. In this way, transferred genetic material in our gut may convert our intestinal flora into a pesticide manufacturing plant polluting and poisoning us from the inside out.
A Canadian study in 2011 discovered that 93 percent of pregnant women at Sherbrook Hospital tested had Bt toxin from Monsanto’s corn in their blood as did 80 percent of their unborn fetuses.
Furthermore, not only are humans at risk to the adverse effects of consuming GMO crops, especially those crops that manufacture their own pesticides, but humans are at risk of inhaling GMO pollen found in our environment and the air we breath and associated allergic symptoms. Such toxic GMO food pollen in the wind is a form of dangerous trespass that can potentially effect even those who chose to avoid consuming GMO crops. Is it possible that sensitivity to GMO corn pollen could lead to sensitivity of all non-GMO corn as well?
The concentration of Bt toxin in GM crops can be thousands of times higher than in sprays, and Bt pesticide sprays are associated with immune and allergic responses. Indian farm workers exposed to GMO Bt cotton developed moderate or severe allergic reactions including runny noses, sneezing, watery eyes, itching and burning skin with eruptions, eye irritation, facial swelling, fever, and hospitalization. Filipinos who inhaled GMO Bt corn pollen also described flu-like symptoms, swollen faces and sneezing.
As though GMO Bt crops are not scary enough, Monsanto’s Roundup ready crops including soy withstand applications of Roundup pesticide while other weeds die. New research suggests that the use of Roundup crops contain xenoestrogens that disrupt the human hormonal system and can lead to cancer. As weeds become more resistant to Roundup, increased applications of Roundup are used on crops we consume.
Animals eating Roundup ready feed are also suffering from inflammation of the gut, illness, decreased birth rates, and death. When switched to non GMO feeds animals conditions improve.
Human dietary intervention and elimination of GMO foods is proven key to reducing sensitivities, allergies, damage to the gut, and associated illnesses.
***
Lisa Rohde Holistic Health Coach an expert in the field of preventative medicine with a professional certificate from the Institute of Integrative Nutrition, offers individual counseling, workshops, and group and corporate coaching. Please connect with Rogue Living Well on Facebook and to learn more visit www.RogueLivingWell.com.