Genetically Modified Organisms (GMOs) have become increasingly prevalent in North America since their commercial introduction into the mainstream food supply in the mid-1990s.
Since 1999, GMO-containing foods have dominated North American markets. During the same period, North Americans have seen corresponding increases in inflammatory gastrointestinal conditions (such as ulcerative colitis and irritable bowel disease), autoimmune diseases (like celiac disease), endocrine and reproductive disorders (such as type 2 diabetes, thyroid dysregulation, obesity, and fertility problems), neurological and developmental disorders (such as Alzheimer’s and autism), and food allergies, including gluten-related disorders.
Although correlation does not prove causation, the sheer number of correlations warrants further scrutiny, via independent research, into the potential links between eating GMOs and escalating health issues. For example, whether by coincidence or not, the main dietary offenders for autism include soy (the #1 GMO crop), food additives (most of which are made from GMO corn), milk (most of which contains the GM hormone rBGH), and gluten.
Genetic Roulette
Consumer activist Jeffrey Smith is one of the world’s leading experts on GMOs, and has authored the book Genetic Roulette, which details many animal studies that show relationships between GMOs and various health issues, such as reproductive issues and infant mortality, increased risk of cancers, changes in intestinal and liver function, and the development of allergic reactions to non-GM foods.
The food sensitivity that is increasing most rapidly today is gluten sensitivity. Reactions to gluten, a protein found in wheat, barley and rye, currently afflict 18 million Americans. Symptoms range from mild, such as gas and bloating, to quite serious, as with celiac disease. Although there might be many culprits behind the rise in gluten sensitivity, its incidence has increased sharply since the 1990s, closely following the rise in the prevalence of GMOs in our food supply.
Nine GMO Foods
There are currently nine GMO foods in our food supply: corn, canola, soy, cotton (seed oil), sugar (from sugar beets), zucchini and yellow squash, alfalfa (used to feed livestock), and Hawaiian papaya. Wheat is actually not currently on the list of GM crops, however, there is some suspicion about the integrity of the genetic makeup of U.S. wheat.
In 1963, an FDA ruling allowed for imported wheat berries (seed) and flour to be irradiated to control insects. And since 1968, when the FDA approved irradiation of U.S. wheat and flour, wheat in the U.S. has been routinely irradiated. It is possible that this irradiation may have changed the genetic sequencing of wheat. Further, after the incidental discovery of rogue GM wheat in a previous GM test field in Oregon earlier this year, there are lingering questions about whether previously tested GM wheat (which did not make it to market) could have tainted the gene pool of our non-GM wheat.
Roundup®
Another explanation of the rising incidence of gluten sensitivity is a more indirect path. Most genetically modified plants are engineered to be highly tolerant of the pesticide Roundup®, whose active ingredient is a chemical called glyphosate. Since these crops are so heavily sprayed, they tend to accumulate high levels of glyphosate, which ends up in the foods made from them. Other crops, such as cotton and corn, have been engineered to produce their own insecticide, called Bt-toxin, within every cell of the plant itself. A recent analysis of research, done by the Institute of Responsible Technology, suggests glyphosate and Bt-toxin may be linked to several conditions that might cause or worsen gluten-related disorders, including impaired digestion, changes to normal gut bacteria, intestinal wall damage and permeability, and immune activation.
Impaired Digestion
Soy normally contains a compound that inhibits digestion of protein, but GM soy contains seven times the normal amount. In studies, mice fed a diet high in glyphosate have shown a reduction in digestive enzymes. Not having proper digestive enzymes leads to undigested food particles and contributes to the flourishing of harmful bacteria, possibly provoking the symptoms seen in gluten sensitivity.
Changes to Normal Gut Bacteria
Celiac and gluten-sensitive patients commonly have an imbalance of gut flora. The herbicide glyphosate is also a strong antibiotic that can significantly reduce normal populations of beneficial flora and promote deleterious strains, even with minimal exposure. An overgrowth of bad bacteria promotes immune reactions, inflammation, and leaky gut, all of which are seen in gluten-related disorders.
Intestinal Wall Damage
The hallmark of celiac disease is the resultant flattening of the cells that line the walls of the intestines. Gluten-sensitive individuals are prone to damage of the intestinal wall through exposure to gluten. In animal studies, both glyphosate and Bt-toxin have been shown to induce similar structural damage to intestinal cells.
Intestinal Permeability, or Leaky Gut, and Allergies
The so-called leaky gut is the intestinal permeability that occurs in an inflamed colon. The gaps between intestinal cells allow the body’s immune defenses access to the intestinal lumen, however, they also allow incompletely digested food particles to pass into the bloodstream, potentially triggering immune and allergic reactions. Gluten-related disorders are often accompanied by intestinal permeability, perhaps even triggered by it.
The Bt-toxin of GMO corn kills insects by compromising the digestive tracts of insects; a 2012 study confirmed that it affects human cells in the same way. It has been shown to survive human digestion and has been found in the blood of 93% of pregnant women and 80% of their unborn children. Through its direct effect on the GI tract, GMO Bt-toxin may turn out to be a causative factor in gluten-sensitivities.
Immune Activation
Gluten-sensitivities (including celiac disease) may not develop until later in life, which reinforces the idea that they may be triggered environmentally. A 2011 study on mice showed that, within an inflammatory bowel, retinoic acid (a metabolite of vitamin A) triggered a specific immunological shift to gluten sensitivity. It just so happens that glyphosate activates retinoic acid. In other words, eating GMO foods laden with glyphosate may be one of the environmental factors in the onset of gluten-related disorders.
Another study showed that Bt-toxin also may activate immune reactions. After mice were exposed to Bt-toxin, they showed immune response not only to the Bt-toxin itself, but also to foods that had not previously caused immune reactions. If the human immune system responds similarly, eating GM foods could actually cause immune reactions to previously non-reactive foods.
The Non-GMO Diet ‘Prescription’
Some physicians have begun prescribing non-GMO diets to their gluten-sensitive patients and have reported faster and more complete recovery of symptoms after doing so.
Avoiding GMOs
The best way to avoid GMOs is to eliminate all non-organic sources of the major GMO crops. Currently, of commercial crops, 50% of Hawaiian papaya, 88% of corn, 90% of canola, 90% of cotton, 94% of soy, 95% of sugar beets, and more than 24,000 acres of zucchini and yellow squash are genetically modified.
Certified organic seeds and crops are, by definition, non-GMO.
When shopping, look for organic produce and seek out products labeled “Non-GMO Project Verified.” Buy organic dairy, eggs and meats; most commercially farmed animals will have been fed GMO feed. Look for wild-caught, as opposed to farm-raised, fish. Commercially prepared foods often contain hidden sources of GMOs; downloading the convenient shopping guide or app from nonGMOshoppingguide.com can help you safely choose non-GMO brands.
Dining Out
Dining out is more challenging. In restaurants, cooking oils are most often canola, cottonseed and/or corn oils. ‘House-made’ dressings, breads and soups are often created from commercial mixes and stocks. Look for restaurant choices labeled wild-caught, 100% grass-fed, or organic. Asking your server to help you find choices may help inform the restaurant’s management of the growing consumer demand.
The Gluten-Free Trap
Those who are gluten sensitive need to take extra precautions. Many who are choosing products that are labeled gluten-free are unknowingly increasing their intake of GMOs when they switch from wheat to corn- or soy-based products.
At first, the choice to avoid GMOs can seem daunting. GMO Free CT, a Connecticut group that has been instrumental in initiating the nation’s first GMO labeling law, has a Facebook page which lists local events in and around Connecticut that can help keep consumers informed and in touch with like-minded parents and practitioners.
To learn more about naturopathic medicine, or to find a licensed naturopathic doctor near you, visit ProNaturalPhysicians.com. Most ProNatural Physicians Group NDs are providers for major insurance carriers. ProNatural Physicians Group, LLC is a network of naturopathic doctors that serves patients throughout Connecticut. The member-based organization provides administrative support such as insurance coding for service reimbursement and insurance credentialing. Interested ND’s may contact Dr. Ann Aresco for membership information.
Based in Simsbury, CT, Dr. Dana Lapointe is a naturopathic doctor and member of ProNatural Physicians Group. She specializes in obesity, diabetes, gluten and other food sensitivities, gastro-intestinal disorders including Celiac and Crohn’s, and chronic pain. Along with GMFreeCT, she holds periodic educational gatherings regarding GMOs and other health concerns, and is a strong advocate for GM Labeling Laws. You may join her mailing list at www.SustainableHW.com and reach her at Sustainable Health & Wellness, 860-217-1171.