Genetically Modified Foods Likely Trigger  Gluten Sensitivity: IRT

The Institute for Responsible Technology (IRT) has released a new report linking  genetically modified (GM) foods and gluten-related disorders.

A team of experts suggests that GM foods may be an important environmental trigger for gluten sensitivity, which affect about 18 million Americans.

Based on a variety of data provided by the  U.S. Dept. of Agriculture (USDA), Environmental Protection Act records, medical journal reviews, and international research, “the authors relate genetically modified foods to five conditions that may either trigger or exacerbate gluten-related disorders.”  The conditions include the serious autoimmune disorder, Celiac Disease:

  1. Intestinal permeability
  2. Imbalanced gut bacteria
  3. Immune activation and allergic response
  4. Impaired digestion
  5. Damage to the intestinal wall

“Although wheat has been hybridized over the years, it is not a genetically modified organism (GMO), which can only be created by a laboratory process that inserts genetic material into plant DNA,” according to the report.

GMO food crops currently being grown for commercial consumption include soy, corn, cotton (oil), canola (oil), sugar from sugar beets,  zucchini, yellow squash, Hawaiian papaya, and alfalfa, says the report.

“Most GMOs are engineered to tolerate a weed killer called glyphosate (Roundup®). They contain high levels of this toxin at harvest. Corn and cotton varieties are also engineered to produce an insecticide called Bt-toxin.”

“The Bt-toxin in corn is designed to puncture holes in insect cells, but studies show it does the same in human cells. Bt-toxin may be linked to leaky gut, which physicians consistently see in gluten-sensitive patients,” said Jeffrey Smith, Executive Director of the Institute for Responsible Technology.

Expressing concern about Roundup®, Stephanie Seneff, Senior Research Scientist at MIT said: “Glyphosate is a patented antibiotic that destroys beneficial gut bacteria. An imbalance of gut flora commonly accompanies Celiac Disease and other gluten-related disorders.”

natural corn v GM Corn

Dr. Tom O’Bryan, internationally recognized expert on gluten sensitivity and Celiac Disease, said: “The introduction of GMOs is highly suspect as a candidate to explain the rapid rise in gluten-related disorders over the last 17 years.”

Emily Linder MD said: “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 GMOs in our diet contribute to the rise in gluten sensitivity in the U.S. population.”

Full report is posted at  http://responsibletechnology.org/media/images/content/Press_Release_Gluten_11_25.pdf

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