GMOs linked to gluten disorders plaguing 18 million Americans - report
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| AFP Photo/Khaled Desouki |
Genetically modified foods such as soy and corn may be responsible for a number of gluten-related maladies including intestinal disorders now plaguing 18 million Americans, according to a new report.
The report was released by the Institute for Responsible Technology (IRT), and cites authoritative data from the US Department of Agriculture, US Environmental Protection Agency records, medical journal reviews as well as international research.
“Gluten sensitivity can range in severity from mild discomfort, such as gas and bloating, to celiac disease, a serious autoimmune condition that can, if undiagnosed, result in a 4-fold increase in death,” said Jeffrey M. Smith, executive director of IRT in a statement released on their website.
Smith cited how a “possible environmental trigger may be the introduction of genetically modified organisms (GMOs) to the American food supply, which occurred in the mid-1990s,” describing the nine GM crops currently on the market.
In soy, corn, cotton (oil), canola (oil), sugar from sugar beets, zucchini, yellow squash, Hawaiian papaya, and alfalfa, “Bt-toxin, glyphosate, and other components of GMOs, are linked to five conditions that may either initiate or exacerbate gluten-related disorders,” according to Smith.
It’s the BT-toxin in genetically modified foods which kills insects by “puncturing holes in their cells.” The toxin is present in ‘every kernel’ of Bt-corn and survives human digestion, with a 2012 study confirming that it punctures holes in human cells as well.
The GMO-related damage was linked to five different areas: Intestinal permeability, imbalanced gut bacteria, immune activation and allergic response, impaired digestion, and damage to the intestinal wall.
The IRT release also indicated that glyphosate, a weed killer sold under the brand name ‘Roundup’ was also found to have a negative effect on intestinal bacteria. GMO crops contain high levels of the toxin at harvest.
“Even with minimal exposure, glyphosate can significantly reduce the population of beneficial gut bacteria and promote the overgrowth of harmful strains,” the report found. Read more on RT
Can biotech crops save us from climate change?
Biotechnology may help offset the effects of climate change and help increase food production, according to the International Service for the Acquisition of Agri-biotech Applications (ISAAA).
“Biotech crops, for the last 16 years of commercialization, have been contributing to the reduction of carbon dioxide emissions,” notes an ISAAA briefing paper, “Biotechnology and Climate Change.”
The publication adds that biotech crops—often called "genetically modified organisms" or GMOs, and which include soybean, corn, cotton, and canola—have allowed farmers “to use less and environmentally friendly energy and fertilizer, and practice soil carbon sequestration.”
Climate change is caused by an increase in the amount of greenhouse gases (carbon dioxide and other industrial gases) spewed into the atmosphere through human activities.
Climate change, which has been cited as a possible culprit of the recent super typhoons that hit the Philippines, will have a direct effect on food production in ASEAN (Association of Southeast Asian Nations) region.
“Higher temperatures have significant ramifications for food production,” points out Impact of climate change on ASEAN food security: Downscaling analysis and response published by the Singapore-based Center for Non-Traditional Security (NTS) Studies. Read more on GMA News
Chipotle commits to serving "food with non-GMO integrity"
By Ken Roseborg The Organic and Non-GMO Report
Fast-growing Mexican food chain is removing GMOs from foods
In the world of fast food restaurants, Chipotle Mexican Grill stands out for its commitment to “Food with Integrity.” This means serving foods made with local, sustainably produced—and often organic—vegetables and beans and meats from naturally raised—not factory farm—animals. In the past year, Chipotle has gone further by committing to serving foods with non-GMO integrity; foods made from ingredients that are not genetically modified.
Aims to switch to non-GMO “as quickly as possible”
Last spring Chipotle posted GMO-risk ingredients in its foods on the company’s website—an unheard of and risky move for a US restaurant chain.
But according to Joshua Brau, Food with Integrity program manager, revealing GMO ingredients was a logical step.
“Transparency and giving our customers information about where their food comes from is a core part of who we are as a company, and we felt that GMO disclosure was a key component of that,” he says.
See more at NON-GMO Report
