GM foods proposed as trigger for gluten sensitivity
The Institute for Responsible Technology (IRT) released a report proposing a link between genetically modified (GM) foods and gluten-related disorders. In the report, a team of experts suggests that GM foods may be an important environmental trigger for gluten sensitivity, which is estimated to affect as many as 18 million Americans.
Citing U.S. Dept. of Agriculture data, Environmental Protection Act records, medical journal reviews, and international research, the authors relate genetically modified foods to five conditions that may either trigger or exacerbate gluten-related disorders, including the serious autoimmune disorder, Celiac Disease:
1. Intestinal permeability
2. Imbalanced gut bacteria
3. Immune activation and allergic response
4. Impaired digestion
5. Damage to the intestinal wall
Although wheat has been hybridized over the years, it is not a genetically modified organism (GMO), which can only be created by a laboratory process that inserts genetic material into plant DNA. There are nine GMO food crops currently being grown for commercial use: soy, corn, cotton (oil), canola (oil), sugar from sugar beets, zucchini, yellow squash, Hawaiian papaya, and alfalfa.