Wheat is not a genetically modified organism (GMO). But evidence suggests that genetically modified foods, such as soy and corn, may help explain the recent explosion of gluten-related disorders, which now affect up to 18 million Americans.
View the 25-minute captivating and informative interview below!
Experts agree that the recent increase in gluten-related disorders cannot be explained by genetics alone and that there must be some environmental trigger. In this video, Jeffrey Smith, internationally recognized expert on genetically modified organisms (GMOs), and Tom Malterre, expert in clinical nutrition and a gluten-free lifestyle, simplify and clarify the potential connection between GMOs and gluten sensitivity.
The best way to avoid GMOs is to consult the NonGMOShoppingGuide.com. Look for products with either the “Non-GMO Project Verified” or the “Certified Organic” seal. 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.
If you have seen improvement in a gluten-related condition after eliminating GMOs from your diet, please email email@example.com to share your story.
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.