November 9, 2017
A new study shows substantial health benefits from switching to a diet that excludes genetically modified crops.
A new study published in the peer-reviewed International Journal of Human Nutrition and Functional Medicine shows that the health of all of the 3,250 participants improved after switching to a non-GMO diet or simply reducing the amount of GMO foods they ate.
The study results closely matched reports by physicians who have seen similar results when their patients change to largely non-GMO and organic diets.
Participants reported improvements in 28 conditions; digestive problems was the most often cited at 85.2%. The vast majority of those said their conditions were significantly improved, nearly gone, or completely recovered. Other health problems that improved include:
The article explores three ways that GMOs may harm human health, including:
1) the process of genetic modification itself damages DNA, which can add allergens, toxins, and anti-nutrients to food 2) most GM corn produces Bt toxin, an insecticide linked with allergies and gut damage 3) all six major GMOs are engineered to be herbicide tolerant (HT)—to survive spray applications of weed killer. By far the most widely grown HT crops are produced by Monsanto to withstand treatments of Roundup. GMO foods, therefore contain high residues of Roundup’s active ingredient glyphosate, which is classified as a “probable human carcinogen” by the World Health Organization’s International Agency for Research on Cancer. Roundup is also linked to a myriad of other serious diseases and is being banned in an increasing number of countries and cities.
An increasing number of doctors and health experts are noticing the declining health in the human population and relating it to the consumption of GMOs.