Genetically Modified Foods are extremely detrimental as they wreak havoc on our health. According to a report released by the Institute for Responsible Technology (IRT), they are linked to gluten-related disorders.
Numerous experts agree that the recent increase in gluten-related disorders cannot be explained by genetics alone, so they believe that some environmental trigger is a powerful contributing factor.
This can be of high importance as gluten sensitivity affects over 18 million Americans. Authors link GMO foods to five conditions that can trigger or worsen gluten-related disorders, based on U.S. Dept. of Agriculture data, Environmental Protection Act records, medical journal reviews, and international research:
- Immune activation and allergic response
- Impaired digestion
- Intestinal permeability
- Imbalanced gut bacteria
- Damage to the intestinal wall
There are 9 GMO food crops currently being grown for commercial use: soy, corn, cotton (oil), alfalfa, canola (oil), sugar from sugar beets, zucchini, yellow squash, and Hawaiian papaya.
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Issue: 12 Vol: 9