Wednesday, February 5, 2014

Rising Food Allergies Triggered by GMO Ingredients In 80% of Groceries?

Are genetically modified foods connected to the rise of food allergies and digestive disorders?

Aaron Dykes and Melissa Melton

Since genetically modified foods hit the market in the 1990s, allergies have skyrocketed. Studies compiled by Jeffrey M. Smith, head of the Institute for Responsible Technology and author of “Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods” show that common GM ingredients – in addition to synthetic chemical food additives [See 1, 2, 3] – may be compromising the health of ordinary people in the United States and across the world.

The video below discusses soy, but that’s just one genetically modified ingredient found in the majority of foods on U.S. grocery store shelves.