Executive Summary
Gluten-related disorders are rapidly escalating around the world. The most well-known are linked to sensitivity: celiac disease (CD) and wheat allergy.
Many
postulate that environmental and dietary factors may play a part.
Coincident with the rapid increase of this disorder has been the
introduction of genetically modified organisms (GMOs) into the US diet
since 1996. Animal feeding studies and experience with humans and
livestock have linked GMOs with a variety of symptoms and disorders
which, when carefully examined, may explain the increase in the
incidence of gluten-related disorders since 1996.
GMOs may contribute to gluten-related symptoms by promoting:
- Permeable intestines (“leaky gut”)
- Imbalanced gut bacteria
- Suppressed digestive enzymes
- Damaged microvilli
- Immune system sensitization or disruption
Poking Holes in the Intestinal Walls
It is well known that a significantly higher percentage of patients
diagnosed with CD have "leaky gut", whereby the junctures between the
cells lining the intestinal wall (enterocytes) open up, allowing
contents of the intestines to enter the bloodstream. When this
condition occurs, some of the results may include:
- Attack by immune system on undigested proteins
- Inflammatory reactions and other symptoms of a hypersensitized immune system
- Compromised proteins that exhibit phenomenon of ‘molecular mimicry’
- Various autoimmune conditions
Bt corn is a genetically engineered variety that produces its own
insecticide. A gene from soil bacteria (Bacillus thuringiensis) is
inserted into the corn genome that produces a toxin (Bt-toxin). The
toxin creates small holes in the cells of insects’ digestive tract,
leading to their deaths. Although the makers of Bt corn had claimed that
the toxin has no impact on human or mammalian cells, a 2012 study
showed that it does in fact create similar holes in human cells.
Furthermore, these holes might also explain why a Canadian study
discovered that the toxin was found in the blood stream of 93% of
pregnant women tested, as well as in 80% of their unborn fetuses.
Bt-toxin may promote permeable intestines, contributing to
gluten-related disorders or its symptoms.
Damaged Gut Bacteria
The bacteria cells in our digestive tracts outnumber the human cells
in our entire body by 10 to 1 and play an important role in immune
function and digestive health. Gluten-intolerant individuals often have
documented gut flora imbalances, especially those with celiac disease.
The most widely used GMOs are those engineered with bacterial genes
to make them tolerant to herbicide. Roundup Ready crops, the most
popular variety, survive applications of Roundup herbicide. The Roundup,
however, accumulates in the plant and is consumed with the food.
Roundup is a powerful antibiotic that selectively kills beneficial gut
bacteria and may lead to imbalances.
Imbalanced gut bacteria may further promote leaky gut through the
release of zonulin, which can lead to the opening of gaps between cells.
Suppressed Digestive Capacity
Lab animals fed GMOs have had reduced digestive enzymes, damaged
microvilli, and other significant changes in their digestive track.
Roundup Ready soy also contains as much as seven times the amount of
trypsin inhibitor, which may impair digestion and promote allergic
reactions.
If proteins take longer to digest in the gut, it may lead to excess
gas, bacterial overgrowth, irritation of gut walls, and antibody
responses. The damage to gut walls may further reduce digestive capacity
by the reduction of cholecystokinin (CCK), which normally triggers
release of enzymes.
Immune System Activation
Numerous studies link GMOs with immune system reactions and damage.
Mice exposed to natural Bt-toxin, for example, not only reacted
directly, they became more sensitive to formerly harmless substances.
The major GMOs on the market fail the World Health Organization’s
recommended allergenicity criteria.
Livestock Reports Demonstrate Harm from GMOs
Farmers and veterinarians from around the world report significant
health improvements in livestock that eat non-GMO corn or soy compared
to those eating GMO varieties. These include:
- Reduced mortality rates;
- Improved reproductive health;
- Healthier gut bacteria;
- Fewer digestive ailments; and
- Reduced need for medicines, including antibiotics,
gradients or shadows
Correlational Support from US Health Statistics and Case Studies
Reports from many of the thousands of clinicians prescribing non-GMO
diets, and from the multitudes of US citizens now removing GMOs,
demonstrate rapid, often dramatic improvements from a variety of
diseases and symptoms—including many related to gluten sensitivity.
The incidence of gastrointestinal and many other diseases in the US
have also increased significantly following the introduction of GMOs.
Unfortunately, without post marketing surveillance, human clinical
trials, or even a large body of long-term animal feeding studies, we
cannot determine causality.
Based on the evidence, we recommend that those who are gluten sensitive remove GMOs from their diets.
The Institute for Responsible Technology is collecting experiences via email at
healthy@responsibletechnology.org of humans and animals that showed health changes when switched between GMO and non-GMO diets.
Read the report: Could Genetically-Engineered Foods Explain the Exploding Gluten Sensitivity?
Executive Summary
By Jeffrey M. Smith, Executive Director, Institute for Responsible Technology
Research support by Sayer Ji, author and founder of GreenMedInfo.com , the most widely referenced natural medicine database.
greenmedinfo.com |
Dr. Tom O’ Bryan,
thedr.com/ | Tom Malterre, MS CN, author, and physician educator.
nourishingmeals.com | Stephanie Seneff, PhD, Senior Research Scientist, MIT.
people.csail.mit.edu/seneff/
No comments:
Post a Comment