New research finds out that genetically modified foods are linked to gluten-related diseases
Are you are among 18 million Americans that suffer from a number of gluten-related diseases such as gluten sensitivity or intestinal disorders? If that’s the case, you should know that according to a new report by the Institute for Responsible Technology (IRT), the researchers found links between genetically modified foods and gluten-related diseases.
Gluten is found in seed proteins of wheat, barley and rye and in the last few years, gluten-related diseases have been increasing drastically. Researchers believe that human gene might not be a factor for drastic increase in gluten sensitivity as much as other environmental factors. Although some researchers have concluded that eating high gluten modern wheat is the reason behind gluten sensitivity, a 2013 review of data by USDA could not find any prove.
According to Jeffrey M. Smith, executive director of IRT “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”.
Smith also pointed out how since the introduction of genetically modified organisms (which happened in 1990s), the rates of many chronic diseases including gluten-related diseases have gone up drastically.
According to Smith, Bt-toxin, glyphosate, and other components of GMOs in many GM foods including corn, soy, canola (oil), zucchini, cotton (oil), yellow squash, Hawaiian papaya, pineapple, and alfalfa are linked to five conditions that may either initiate or exacerbate gluten-related disorders.
By mid 90s, Bt corn was first introduced into the market by giant biotech company Monsanto. The bacillus thuringiensis (BT) exists in form of bacteria that’s sprayed on vegetables to kill pests. Thanks to biotech engineers who successfully inserted the genes of BT bacteria into the seeds of corn or soy, every cell in GMO soy or corn is producing toxic protein that breaks the stomach of pests with one bite.
Although EPA claims that BT toxin doesn’t harm human beings and animals, in the last few years, we have been facing an epidemic of gastrointestinal problems here in US. According to a Canadian study, Bt toxin has been found in the blood of 93% of pregnant women and 80% of their unborn fetuses. BT-toxin in genetically modified foods kills insects by “puncturing holes in their cells” and a 2012 study confirms that BT toxin actually kills and punctures holes in human cells as well.
On the other hand, gluten-related diseases have been known to be triggered by intestinal permeability and leaky gut syndrome. The independent studies show that GMOs cause intestinal damage and permeability, imbalanced gut bacteria, allergic response, impaired digestion, and damage to the intestinal wall. If the intestinal is permeable, foods could get into the blood stream before they are fully digested.
Studies show that people with gluten-disorder diseases like celiac disease have imbalances in their gut flora.
Also, the research shows that glyphosate can reduce the beneficial bacteria and promote growth of pathogens and harmful bacteria that can trigger inflammation, low immune system and leaky gut all linked to gluten-related diseases. “Even with minimal exposure, glyphosate can significantly reduce the population of beneficial gut bacteria and promote the overgrowth of harmful strains,” says the report by Institute for Responsible Technology.
According to Dr. Tom O’Bryan, the internationally recognized expert on gluten sensitivity and Celiac Disease “the introduction of GMOs is highly suspect as a candidate to explain the rapid rise in gluten-related disorders over the last 17 years.”
Glyphosate activates retinoic acid:
Studies show that under inflammatory conditions, a metabolite of vitamin A (retinoic acid) activates a specific immune response to gluten in the gut. Other studies also show that glyphosate increases the activity of retinoic acid. Therefore, if glyphosate can activate retinoic acid and retinoic acid can increase the risk of gluten sensitivity, eating GM crops sprayed with Monsanto’s best selling herbicide Roundup can trigger gluten-related diseases. (Source: http://www.greenmedinfo.com/blog/news-release-gmos-linked-exploding-gluten-sensitivity-epidemic-free-pdf1)
All soybeans have enzyme inhibitors known as trypsin that can block important enzymes needed for protein digestion. GM foods can result in serious digestive problems since GMO soy has seven times more enzyme inhibitors than non-GMO soy. http://responsibletechnology.org/docs/gmos-are-not-safe.pdf