Are GMOs Responsible For Your Gluten Intolerance?

    Are GMOs Responsible For Your Gluten Intolerance?















Glutun a protein found in wheat and other grains, has been linked to everything from gas and bloating to celiac disease, a serious autoimmune condition that can increase risk of death.
Some experts estimate that around 18 million Americans now suffer from some sort of gluten-intolerance, and while genetics certainly account for some, it simply can’t explain all of these new cases. In searching for the answer, some have pointed to genetically-modified organisms (GMOs) as the potential culprit. Introduced en masse into the American food supply around the mid-1990s, GMOs have had just enough time to overwhelm our systems, and some medical experts believe we’re reaping the consequences.
Staple GMOs (soy, corn, cotton (oil), canola (oil), sugar from sugar beets, zucchini, yellow squash, Hawaiian papaya, and alfalfa) have been infused with Monsanto’s favorite weed killer, Roundup. This herbicide’s active ingredient is glyphosate, a chemical that has recently been linked to health conditions that may initiate or exacerbate gluten-related disorders.
In essence, eating genetically modified and engineered foods is subjecting us to chemicals meant to kill pests and fungi. It should come as no surprised that when ingested, these substances, like glyphosate and Bt-toxin are doing exactly what they’re designed to do, only they’re attacking our gut flora, digestive enzymes and immune systems.
I know lots of people who think the gluten-free trend is just another fad diet, destined to fall by the wayside like Atkins. But it’s hard to argue with the scores of people (some personal friends) who’ve suffered from chronic conditions for years without help from modern medicine, only to find relief when they finally eliminate gluten.
Now it would seem that eliminating GMOs in addition to the gluten could actually amplify the healing process. “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,” internist, Emily Linder MD told theInstitute for Responsible Technology (IRT).
The only problem is, thanks to Monsanto and a government that refuses to label GMOs, it’s nearly impossible to identify a genetically-modified ingredient.
According to IRT, The best way to avoid GMOs is to consult the NonGMOShoppingGuide.com or download the free iPhone app ShopNoGMO. Look for products with either the “Non-GMO Project Verified” or the “Certified Organic” seal. And avoid ingredients derived from the foods most likely to be genetically modified. These include soy, corn, cottonseed, canola, sugar, papaya from Hawaii or China,zucchini, and yellow squash.


Read more: http://www.care2.com/greenliving/are-gmos-responsible-for-your-gluten-intolerance

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