Saturday, June 25, 2011
A study released by Northwestern University’s Feinberg School of Medicine found that childhood food allergies are twice as common as experts previously thought, with one in 13 kids affected. I first heard about this study when it showed up in my local, small town newspaper. I was very interested to see such an article show up at the local level. The topic of food allergies made it to the small town?! Wow! Then I did some searching around to find other comments on the research mentioned in my local newsapaper and came across this link. This article links back to Robyn O'Brien's (The Unhealthy Truth) ideas that Genetically Modified Organisms (GMO) are the cause of this drastic rise in allergies. I'm going to make a bet that research will likely prove her right over time. GMO's came on the market in 1996. By 1997 food allergies were already on the rise. When a seed is genetically modified, they take a portion of the DNA of one organism (example might be a bacteria) and insert it into the DNA of another organism (in this case a seed). DNA is comprised of strings of amino acids. Amino acids make up proteins. It is the protein portion of foods that we humans have a reaction to when we experience a food allergy. What are we mucking with when we mess with DNA and what are we consuming when we consume messed with DNA? Wouldn't labeling of GMO foods be nice? Wouldn't it be nice if GMO foods didn't exist?