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GMO and Gluten: The Good, The Bad & The Ugly

GMO Gluten eliminate diet heal quickly

Many health care professionals have noted that when gluten and GMO’s are eliminated from people’s diet, they heal far more quickly than by just eliminating gluten alone. More than 55 diseases have been linked to gluten. For the full story watch the video at the end of this blog installment.

Here is a short list:

• Gas

• Bloating

• Diarrhea and or Constipation

• Skin Ailments (one example: Chicken skin on the backs of arms)

• Fatigue, Chronic Fatigue or Fibromyalgia

• Brain Fog

• Autoimmune Diseases

• Dizziness or Feeling Off Balance

• Hormone Imbalance

• Migraine Headaches

• Inflammation and Swelling or Pain

• Mood Issues

If you suffer from any of the above a non-gluten and non-GMO diet might give you some answers to the unanswered questions you have had for a while.

What is a GMO? First lets take a look at Genetically Modified Organisms, also known as GMO’s.  GMO’s are organisms that have been created through the gene-splicing techniques of biotechnology, also called genetic engineering. This relatively new science allows DNA from one species (bacteria for example) to be injected into another species (corn or soy) in a laboratory, creating combinations of plant, animal, bacteria, and viral genes that do not occur in nature or through traditional crossbreeding methods.

What is gluten? Gluten is the protein found in cereal grains such as wheat, barley, rye, and sometimes if not labeled gluten-free, oats. In some people these grains can trigger an autoimmune response that damages the small intestine. There are many names for gluten grains such as white flour, semolina, bulgur, durum, faro, graham flour, hydrolyzed wheat protein, kamut, malt, malted milk, matzoh, modified wheat starch, seitan, triticale, bran, farina, fu, emmer, einkorn, atta, and flour made from the gluten grains. These grains are used in many prepared products such as breads and pastries, cornbread, rye bread, breadcrumbs, pasta and soy sauce. Basically gluten is in products you wouldn’t even think of unless they are labeled gluten-free. There are many organizations and information on the web that can help educate and enlighten.

It’s hard to talk about GMO crops without also mentioning Roundup distributed by Monsanto. Roundup is designed to kill pests that feed off of crops such as corn. GMO foods are designed to absorb Roundup keeping them pest-free for a more abundant harvest. When we consume GMO crops the Roundup works so well it continues to kill, only this time it is killing the good bacteria essential to our gut health. Eating Roundup laden GMO foods introduces Roundup to the gut flora where it continues to act as a pesticide. Doing what it was intended to do — kill all bacteria, only now it’s in the gut. Having good bacteria in the gut is necessary for proper digestion, without it malabsorption related ailments with labels such as fibromyalgia or arthritis may occur. The foods we eat are supposed to breakdown into smaller and smaller particles then absorbed by the villi in the gut and sent to where the nutrition is needed. It’s said that a chain is only as good as its weakest link. When this digestive chain of events is broken within the human organism systems start to breakdown.

What’s even more disturbing, when cooked GMO soy has been shown to increase allergens as much as 7% while at the same time decreases the body’s ability to absorb proteins. Proteins are what our body needs to heal, when the balance is disturbed this may create mood, sleep and digestive problems. GMO’s and gluten intolerance work together creating a whole host of health concerns. There is no official study that has been done in this country to prove the link between GMO products, gluten intolerance and health concerns, but such a study needs to be done… but by who? We only have antidotal studies and the work being done in other countries for answers. The studies being done here are by those who profit from the patented foods.

If you have ever noticed all produce has a little sticker or label attached with a Price LookUp number or PLU.

-       If there are only four numbers in the PLU, this means that the produce was grown conventionally or “traditionally” with the use of pesticides.

-       The last four letters of any PLU code are simply a way of telling grocers what kind of fruit or vegetable they have sold at checkout. An example would be a Red Delicious Apple, which is always labeled with the code 4015. Other varieties of apples will have their own unique code.

-       If there are five numbers in the PLU code, and the number starts with 9, this tells you that the produce was grown organically with no or limited pesticides and is not genetically modified. So for example an organic Red Delicious Apple’s PLU would be 94015.

-       There is even a PLU for GMO produce. However, there is no law requiring growers to use it, so none do. In theory if produce has an 8 in front of the 4 number universal codes it is a GMO. The way things stand now there is no way of knowing unless you buy organic.

Speaking of apples, coming soon to a grocer near you is the latest development in “Frankenfood” technology, introducing the Arctic Apple. Despite what you may think, the Arctic Apple does not need FDA approval. Rather, it is getting the nod from the USDA whose only concern is protecting agriculture from pests and disease… not humans. As long as they feel the “new” food does not pose a risk for plants it’s a go. This new apple will not turn brown when cut into and will be pest resistant. My question, if worms won’t eat it, should we? Without the proper labeling you will never know, because by law, labeling of GMO’s is only a suggestion not a requirement. And you thought pesticides were your only concern. The only way to be sure is look for that magic number 9.

In 2009, according to the USDA a list of typical GMO crops included; 93% of soy, 93% of cotton, and 86% of corn grown in the United States were GMO. It is estimated that over 90% of canola grown is GMO. Canola oil is an acronym for ‘Canada oil low acid’ and is not a natural product found in nature and is classified as a Frankenfood by many. There are also commercially produced GM varieties of sugar beets, squash and Hawaiian Papaya. As a result, it is estimated that GMO’s are now present in more than 80% of packaged products in the average U.S. or Canadian grocery store.

In 30 other countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production of GMO’s, because they are not considered proven safe. In the U.S. on the other hand, the FDA approved commercial production of GMOs based on studies conducted by the companies who created them and profit from their sale. There is a real lack of rigorous, independent, scientific examination on the impact of consuming GMO foods.

Because of labeling practices at the present moment, the only way to be sure you are not getting GMO’s in your diet is to eat only ORGANIC whole foods. For gluten-free alternatives choose from the following list of organic crops: Millet, Quinoa, Brown Rice, Cornmeal, Buckwheat, Gluten-free Oats, Sorghum (whole grain), Teff, Amaranth, Wild Rice.

The Good: You now have the knowledge to free yourself from chronic suffering.

The Bad: Foods that are genetically engineered in a lab have unknown long range environmental and health consequences.

The Ugly: Being sick, overweight and kept in the dark.

Once the light is turned on and we see the truth and have the knowledge to move forward there is no going back. The only way to be sure is to only eat organic foods you prepare yourself. Until GMO labeling is enforced as law, organic and gluten-free is the only way to be sure you are getting nutrition the way nature intended and the way we were designed to live.