The Institute for Responsible Technology recently released a report proposing a link between genetically modified foods and gluten-related disorders. In the report, a team of experts suggests that GM foods may be an important environmental trigger for gluten sensitivity, which is estimated to affect as many as 18 million Americans.
There are 9 GMO food crops currently being grown for commercial use: soy, corn, cotton oil, canola oil, sugar from sugar beets, zucchini, yellow squash, Hawaiian papaya and alfalfa. The report focus’ on corn primarily as this crop is engineered to withstand an insecticide called Bt-toxin which is designed to puncture holes in insect cells. But, studies show it does the same in human cells linking it to leaky-gut which physicians consistently see in gluten-sensitivity patients. Therefore, to be safe eat only certified organic varieties of these foods.
For a full report visit www.glutenandgmos.com
-excerpted from Industry News column of Vitamin Retailer magazine Jan. 2014.
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