How Genetically Modified Food Impacts Your Health
In 1996, genetically modified corn and soy were introduced in the United States and today 88% of our corn and 94% of our soy is genetically modified. These GM foods are introduced into our food supply without FDA approval and companies comprise their own guidelines, standards and trials without any input from safety organizations and they can market their foods without labeling them as GM.
GM crops are banned in most European countries as they believed there was not data to show these foods were safe, while the United States FDA said there was no proof that it was unsafe, so we allowed these highly profitable crops into the food supply including infant products such as formula.
Since the introduction of GM foods into the US food supply, scientists have been noting a link between genetically modified organisms and the rise in a variety of diseases and conditions. Animal studies have linked GM foods to allergies, infertility, breast cancer, immune problems, accelerated aging, insulin regulation and changes in major organs and the gastrointestinal system. Scientists state that ‘there is more than a casual association between GM foods and adverse health effects. There is causation.’ World renowned biologist Pushpa M. Bhargava having reviewed over 600 scientific studies concludes that genetically modified organisms are a major contributor to the sharply deteriorating health of Americans.
There is only ONE published human feeding study and that revealed a very dangerous problem that is caused by genetically modified foods. The gene that is placed in GM soy transfers into the DNA of our intestinal bacteria and continues to function. This means that even after we stop eating these foods, we may still have potentially harmful proteins from the GM foods continuously inside of us. Scientists are finding toxins from GM foods in pregnant women and do not know of the potential issues it could be causing to the fetuses.
Bacillus thuringiensis which produces the Bt toxin in genetically modified corn products was found in:
- 93 percent of pregnant women tested
- 80 percent of umbilical blood in their babies, and
- 67 percent of non-pregnant women
It is thought that Bt-toxins can damage the intestinal walls of newborns and young children allowing the passage of undigested foods and toxins into the blood from the digestive tract. Scientists believe this leads to allergies and autoimmune disease and since the blood-brain barrier is not developed in newborns, toxins may enter the brain causing serious cognitive problems. Some healthcare practitioners and scientists are convinced that this one mechanism for autism.
The Lyme Induced Autism Foundation also believes there is a link with GM foods and the increase in chronic illness like autism and believes that studying the link could lead to fewer cases of autism in future generations.
Avoiding GM Foods
Buying organic foods is one way to avoid GM contaminants. A shopping guide with over 150 brands that are committed to not using GM ingredients in their products can be accessed by clicking here.
Detoxing from GM Foods
There are a number of natural foods and herbs (such as kale, dandelion root and burdock seeds) that will help to detox your body from GM foods. Combining this approach with CEASE Therapy and supporting supplements and herbs and can help the body stay strong and help with your overall health.
Call Sima Ash at 714-939-9355 to get started on your overall health needs. Sima is a Clinical Homeopath, Certified Plant Nutritionist, Certified CEASE Therapist and the mom of a daughter with autism. She continues to see wonderful success with her daughter and she shares her unique approaches with her clients.
The GMO that could have killed nearly all life on Earth
Meet Klebsiella Planticola, perfectly harmless and abundant in natural form, but after some tinkering by biotech scientists thinking their “invention” would save the world’s problems it very likely could have become the most deadly biological weapon known to man. These little guys belong to a family of enterobacteria, most of them live in places like our guts in a healthy harmony, they live on the digestive systems of plants, the roots.
Normally Klebs P. partially digests incoming nutrients and produces a mildly alcoholic slime of sorts that coats the root system and helps the plants better absorb and use some nutrients, so some scientists a while back,”What if we could bioengineer these things to create alcohol super-efficiently and super strong?” Potentially, they figured, all organic waste could be fed to this bacteria to create super potent high octane ethanol biofuel, fertilizers, grain alcohol that could be used for drinking, cooking, and cleaning, etc., solving so many of the world’s most recognized sustainability issues. This was really, really starting to look like something amazing, so amazing it could have the potential to “Save the World.”
Engineer it they did, the newly invented biotech strain of K. planticola had become the most effective tool for creating alcohol out of decomposing organic matter ever known. As you might expect, the scientists were so excited they were announcing their creation to the world’s scientific community as the answer to our problems, ready to release it as the US EPA had approved it for field testing since there were no environmental toxins present in the resultant pure ethanol and mineral end product. Fortunately for us, we were fortunate to have Dr. Elaine Ingham of Oregon State University get our back and use some critical thinking. She instead chose to hold off the field testing so that she could do a fully controlled and enclosed test herself on wheat growing in containers.
She had one control with no Klebsiella planticola present at all, one with the natural strain, and one with the genetically engineered strain of the bacteria. And alas, the experiment only took a week before it was quite clear that the GE bacteria killed the host plant mercilessly. See, the thing is that alcohol is very poisonous to plants, they can’t take it at all unless diluted a very great deal; this bacteria on the other hand had been designed to produce the purest and strongest alcohol possible as quickly as possible. So, as the good doctor had suspected, the GE strain of K. planticola quickly killed all of the exposed wheat of alcohol poisoning very quickly. If she had only tested the toxicity of the alcohol on plants as the EPA had, she would clearly come up with the results that alcohol kills plants but we don’t have to put it on them. She was smart enough to think a bit further, practicing the scientific principle of precaution, and recognize that they were modifying one of the most common bacteria in the world and that if any at all escaped it would quickly multiply as bacteria tend to do (the genetically altered DNA can also spread to bacteria through horizontal transfer, as if it were a bacterial flu of sorts) and could travel very quickly as it could also survive in the digestive systems of many animals, potentially going completely worldwide in a very short period of time.
One lone scientist potentially saved the world by speaking up and saying,”Maybe we shouldn’t do that,” something that
would be nice to hear from a great deal more scientists on occasion. Especially after all the disturbing things we’re continuing to uncover about the damages that genetically engineered foods such as most corn, soy, canola, and more. Think first, act second, and thank you Dr. Ingham.