In addition to the reporting in the summit, this information was recently presented formally in a research paper entitled “GMOs Linked to Exploding Gluten Sensitivity Epidemic,“ authored by several leading researchers including Sayer Ji of GreenMedInfo and Jeffrey Smith of the Institute for Responsible Technology (IRT).
To reiterate, a growing body of evidence points to the epidemic rise of gluten-sensitivity very shortly after the introduction of GMO corn and soy into the food supply in the early-to-mid 90s. Indeed, prior to Monsanto’s grand experiment, gluten sensitivity was unheard of by most medical practitioners outside of an extremely small population plagued by celiac disease. Many practitioners around the U.S. now estimate that a conservative 30% of their patients are hyper-reactive to gluten. Early experiments have shown that the rise in gluten-sensitivity is caused by an environmental trigger very likely to be the Bt toxin engineered into GMOs - along with glyphosate, the pesticide in Monsanto’s Round-Up which is directly applied to their GMO crops. Both of these toxins continue to kill micro-organisms after we ingest them, thereby destroying all the beneficial gut flora. These toxins quite literally poke holes in the gut and produce “leaky gut syndrome” which opens the door to myriad health problems.
But why Texans are so affected? My theory is because of the typical Tex-Mex diet, one which I lived on for more years than I care to admit. We Texans eat a LOT of corn: breakfast taco on a corn tortilla, the corn chips with lunch at the local sandwich shop, the enchiladas rolled in corn tortillas for dinner. I well remember that the horrid stomach problems (which grew to be so much more) began in the mid 90s in my own family. But whether you are already symptomatic or not, every single person who consumes GMOs is a ticking time bomb since the destruction of the gut is not selective. The more GMOs you eat, the faster the damage is done, but it’s being done to ALL of us.
If you eat Mexican food in a Texas restaurant, (or deli cornbread or even corn on the cob), you are eating GM corn - and you are ripe to develop gluten-sensitivity along with a host of associated problems. Of course, organic corn does not produce this toxic effect, but precious little of it is available since most researchers estimate that approximately 84% of all corn grown in the U.S. is genetically modified. And restaurants cannot afford to serve organics even it were readily available. (PLEASE NOTE that Cenote DOES serve organic-corn tortillas made fresh locally!)
Bottom line: Eating gluten-free is simply not enough to safeguard the health of people with gluten problems. Turns out that it’s absolutely vital to stop the GMOs too. And with Monsanto’s big bucks and Washington insiders at the helm of the FDA and USDA, it’s an uphill battle. Don’t trust anyone with your food supply. Eat local, eat organic. Know where your food comes from.