Gluten has become public enemy number one, right up there with carbs. More and more people are finding that they are gluten sensitive, or gluten intolerant. They are finding that skipping that big bowl of pasta, or breakfast muffin leaves them feeling less bloated, more energetic, and clear headed.
I cut out gluten for one week to see how it would feel. I never thought I had a sensitivity, but I found that my energy levels stayed high, and the usual brain fog that would gather force as the day progressed, was gone as if with a wave of a magic wand.
Encouraged by such positive effects I began to scan the store aisles for gluten free products, trying to keep it as real as possible. I found gluten free pasta made with rice and corn instead. It tasted good and held up well in cooking. It looked and felt just like wheat pasta.
But, alas, the corn was genetically modified. All corn used in commercial food will be genetically modified unless it is labeled as non-GMO. By 2012, 88 percent of the corn in the US was genetically modified. So, anything that has corn in it, high fructose corn syrup (in all kinds of candies, chocolate and sauces like ketchup), corn starch, is GMO.
What is so bad about GMO corn? Pretty much everything.
The Institute for Responsible Technologies states that mice fed GMO corn and soy in the long term had fewer and smaller babies.
The International Journal for Biological Sciences published a study has found that three varieties of Monsanto GMO corn affected the liver and kidneys.
It is especially unsafe for children and babies.
GMOs have the potential to lead to the super bugs.
There has only be ONE human trial done regarding GMOs, and it was not even a long term study. And, the results showed danger. The American Academy of Environmental Medicine is now asking physicians to advise patients to avoid GM food. “Several animal studies indicate serious health risks associated with GM food.” Some of these risks include: infertility, immune problems, accelerated aging, faulty insulin regulation, and changes in major organs and the gastrointestinal system.
To read more about the dangers of GMOs, this is a summary by Jeffery Smith from his book Genetic Roulette.
Moral of the story: If you are going gluten free, don't replace the wheat with corn.
Gluten has become public enemy number one, right up there with carbs. More and more people are finding that they are gluten sensitive, or gluten intolerant. They are finding that skipping that big bowl of pasta, or breakfast muffin leaves them feeling less bloated, more energetic, and clear headed.
I cut out gluten for one week to see how it would feel. I never thought I had a sensitivity, but I found that my energy levels stayed high, and the usual brain fog that would gather force as the day progressed, was gone as if with a wave of a magic wand.
Encouraged by such positive effects I began to scan the store aisles for gluten free products, trying to keep it as real as possible. I found gluten free pasta made with rice and corn instead. It tasted good and held up well in cooking. It looked and felt just like wheat pasta.
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What is so bad about GMO corn? Pretty much everything.
The Institute for Responsible Technologies states that mice fed GMO corn and soy in the long term had fewer and smaller babies.
The International Journal for Biological Sciences published a study has found that three varieties of Monsanto GMO corn affected the liver and kidneys.
It is especially unsafe for children and babies.
GMOs have the potential to lead to the super bugs.
There has only be ONE human trial done regarding GMOs, and it was not even a long term study. And, the results showed danger. The American Academy of Environmental Medicine is now asking physicians to advise patients to avoid GM food. “Several animal studies indicate serious health risks associated with GM food.” Some of these risks include: infertility, immune problems, accelerated aging, faulty insulin regulation, and changes in major organs and the gastrointestinal system.
To read more about the dangers of GMOs, this is a summary by Jeffery Smith from his book Genetic Roulette.
Moral of the story: If you are going gluten free, don't replace the wheat with corn.
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