Of GMO’s & Things

Have you heard the conversation about genetically modified organisms in our food supply?

Some are calling this an extremely risky human experiment – and rightly so.

That’s because no one really knows how harmful these genetically modified organisms (aka GMO’s) might be.

In Europe and many other countries there’s a strict ban on GMO foods – until they’re proven safe.

Here in the USA we’ve taken the opposite approach, which is to declare genetically modified foods as safe until we learn otherwise.

Why is that?

Well, it’s hard to say for sure, but one thing we do know is that the scientific experiments that would prove these foods safe for human consumption, just haven’t been done.

(And if you do happen to hear a claim to the contrary, chances are that particular scientist was hired by the very company manufacturing the genetically modified food – a conflict of interest if there ever was one.)

Unfortunately, genetically engineered corn and soy are two of the biggest culprits.

So, unless you are purchasing organic products, you can be almost certain that GMO’s are in the food you are feeding your family.

They are pervasive in just about every processed food item you might find at your grocery store.

Yes – I know you’re already challenged by your gluten-free, allergy-free diet and this might feel like one more thing you’d just as soon ignore.

It’s almost too much, isn’t it?

Well, I hear you.

But here’s why you probably can’t ignore the noise surrounding GMO food, not for long anyway.

And that’s because – among the experts – it’s pretty clear at this point that GMO’s are at least partly responsible for the huge increase in food allergies, ADHD, autism and asthma – especially in our children.

Did you notice that food allergies are on the list?

How’s that for a catch-22?

It comes down to the magical combination of your genes and your environment.

In other words, you either carry the gene for Celiac Disease (or one that predisposes you to a gluten, or corn sensitivity, etc.) and then your environment (in this case, the gluten-containing foods you’ve been eating plus your exposure to genetically modified ingredients, which are pervasive in nearly all processed foods) provides the trigger that turns those genes ‘on’.

There’s even a word for this – epigenetics.

(It’s the ability of your physical environment to switch your genes on or off. Check out this fun video to learn more).

In the end, it’s all about the “trade-offs” that so many of us have fallen prey to.

ead the full article here.