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Allergy to Genetically Modified Food is Caused by Several Factors. GM Foods in General Should be Avoided Due to Limited Research Into the Health Risk.

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A growing number of people may be developing an allergy to genetically modified food. Because much of our food is altered through genetic engineering, many Americans suffer.

Between 1997 and 1999, genetically modified ingredients began to be used in over half of all processed foods.

In recent years, doctors have begun to report an increase in food allergies in children as well as adults who are having negative reactions.

According to the Center for Disease Control, the incidence of food allergies in our children has increased from 1 in 29 in 1997 to 1 in 26 in 2005.

Is it really a coincidence that the incidence of food allergies is on the rise at the same time as genetically modified foods are introduced into the food supply?

Children are most at risk for allergies due to their young age and continued development.

Currently in the United States, there are no testing requirements for safety of genetically modified foods or to determine allergies and health problems that may be related to foods that have been genetically modified.

In addition, there have been no studies or testing other than testing that has been conducted by the industry; there are no government regulations or additional testing requirements for genetically modified foods.

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How GMO Foods Create New Allergens

Genetically modified foods contain genes from completely unrelated organisms such as fish genes in tomatoes or genes from nuts or flowers in soybeans.

Changes in genetically modified foods cause the immune system to go into hyper drive.

Essentially, the immune system reacts as though it is fighting off an illness in response to GM foods.

This constant fight within the immune system to ward off the very food we are eating wears down the immune system.

When this happens, the body is more susceptible to not only allergy to genetically modified food, but to various other auto immune disorders–and cancer.

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Allergens Transferred from One Crop to Another

It is possible through genetic modification technology to transfer the allergens from one food to another and cause an allergy to genetically modified food when no allergy to that food exists naturally.

A famous case of this happened when a company called Pioneer Hi-Bred genetically modified the soy bean with genes from the Brazil nut.

The intent was to increase the protein and quality of the protein in the soy, but the result was dangerous allergic reactions in people with allergies to the Brazil nut.

The danger in cross bred allergens transferred from one type of crop to another is that people with Brazil nut allergies don’t know to avoid the soy that has been genetically modified to include Brazil nut genes.

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Allergens Transferred to Gut Bacteria

An even larger concern is the transfer of new genes from genetically modified foods to the stomach and into the DNA of people.

This is known to have happened with a protein in genetically modified soya products and gut bacteria.

The protein in the soy continued to be replicated within the stomach of people long after they had eaten the product. In addition to allergies, this can cause a lot of other health problems.

One thing that concerns researchers is the potential for the rise of diseases that are resistant to antibiotics, as gut bacteria is introduced to antibiotics through food and into the DNA.

The same process can happen with pesticides. Monsanto is well known for engineering corn to produce its own pesticide.

This gene for producing pesticide can jump to bacteria in the gut, causing us to produce pesticides inside our bodies.

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