By Dr. Brandon L. Nielsen
Why is it that we don't eat genetically modified food? Let's discuss just one of the many reasons of what occurs when we modify any type of living organism. What would happen if you were to modify chromosomes in humans? Or what if a human has extra chromosomes? If a human has more than 46 chromosomes, this leads to physical and mental disabilities.
Here is an interesting note, ancient wheat, (the kind of grain that they found in Ötzi the Iceman, Europe’s oldest mummy, dating back to 3,300 B.C.) had ONLY 14 chromosomes. It was very simple and non-genetically modified. The wheat of today has 42 chromosomes! If the addition of chromosomes causes mental and physical disabilities, who will become mentally and physically disabled, the wheat, or the human eating the modern wheat? Something to think about.
Oh man. Remember how I was talking about GMO (Genetically Modified Organism) food and WHY it is so bad for you??! This next article, posted by Dr. Mercola, will SHOCK you and get you thinking about some very important problems concerning GMO's.
The article addresses specifically corn but also talks about soy, cotton, zucchini and more.
According to a recent NPR report:
"There can be little doubt that genetically engineered crops are the most dangerous aspect of modern agriculture. Not only are we seeing rapid emergence of super-weeds resistant to glyphosate, courtesy of Roundup Ready crops, we now also have evidence of emerging Bt-resistant insects. Add to that the emergence of a brand new organism capable of producing disease and infertility in both plants and animals, and a wide variety of evidence showing harm to human health, and the only reasonable expectation one can glean is that humanity as a whole is being seriously threatened by this foolhardy technology."
To read the entire article please click HERE.
Living Gluten-Free is not just beneficial for celiac patients. Read an excert from the NewsMax Health Newspaper:
"People with celiac disease avoid gluten because they are allergic to the protein, which occurs naturally in grains, particularly wheat. They suffer from an overreaction in the immune system that damages the small intestine lining and diminishes its ability to absorb important nutrients.
But lately, going gluten-free has gained traction among people who are not part of the 1 percent of the population suffering from celiac disease. That’s because they generally feel better when they do, says Dr. David Brownstein, a board-certified family physician and author of “The Guide to a Gluten-Free Diet.”
The article goes on to talk about how wheat today has been genetically modified to contain up to 50% more gluten than 20 years ago! No wonder anyone would feel better avoiding it.
To read more click HERE
So why suddenly this uproar of wheat allergies?
A probable answer to a loaded question: GMO. Genetically Modified Organisms. Unfortunately, the wheat that our great, great ancestors ate is NOT the same wheat we enjoy today. Our wheat has been altered by man. But WHY? One reason is it has been engineered to resist damage from the widely used Roundup Ready (RR) herbicide, making it easier for farmers to control weeds.
Since the first Genetically Engineered crops (mainly corn, soybeans, and cotton) became commercially available in the mid-1990s, U.S. farmers have been rapidly adopting them based on the CLAIMS that the Proponents of agricultural biotechnology say it offers the potential to increase crop production, lower farming costs, improve food quality and safety, and enhance environmental quality.
Isn't it interesting that since this time of adoption we have seen an alarmingly increased amount of wheat, corn, soy, and peanut allergies? Something tells me that GMO or GE crops are not as heaven sent as we think.
Bottom line, stay away from any GMO (Genetically Modified) food. Always look for "non-GMO" on your labels.
For an interesting read please visit the following websites:
Watch for more to come on the latest in Gluten Allergies...
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