Why so many food allergies today?

food allergies

Food allergies today – What can we do to avoid them ?

What if you could go back to “a safer time”?

back in the 60sYes I know, things have changed since the 50’s and 60’s

  • we used to eat “real food”
  • more food was locally grown, not transported over long distances and losing nutrition
  • we ate what was in season, again not importing stuff from far away which again loses nutritional value

But it’s more convenient….

Well I don’t want to go back 100% to the “good old days” as I have grown to like some of these foods grown far way.

And I also like the convenience of restaurants and some form of pre-packaged foods.

But is there a deeper problem, a more sinister problem?

The number of people with food allergies in the U.S. increased by 50% between 1997 and 2011 alone and it’s rising, according to the Centers for Disease Control and Prevention.

OK, so what does that have to do with the “good old days”? And it’s far greater than just food allergies!

It’s interesting to note that genetically-modified food hit widespread production in the American market in the mid-1990s, immediately before allergy rates began to exponentially increase. A coincidence?

Here’s what I extracted from an online article:

Genetically modified foods such as soy and corn may be responsible for a number of gluten-related maladies including intestinal disorders now plaguing 18 million Americans, according to a new report released by the Institute for Responsible Technology (IRT), and cites authoritative data from the US Department of Agriculture, US Environmental Protection Agency records, medical journal reviews as well as  international research.

“Gluten sensitivity can range in severity from mild discomfort, such as gas and bloating, to celiac disease, a serious autoimmune condition that can, if undiagnosed, result in a 4-fold increase in death,”said  Jeffrey M. Smith, executive director of IRT in a statement released on their website.

Smith cited how a “possible environmental trigger may be the introduction of genetically modified organisms (GMOs) to the American food supply, which occurred in the mid-1990s,” describing the nine GM crops currently on the market.

In soy, corn, cotton (oil), canola (oil), sugar from sugar beets, zucchini, yellow squash, Hawaiian papaya, and alfalfa,  “Bt-toxin, glyphosate, and other components of GMOs, are linked to five conditions that may either initiate or exacerbate gluten-related disorders,” according to Smith.

It’s the BT-toxin in genetically modified foods which kills insects by “puncturing holes in their cells.” The toxin is present in ‘every kernel’ of Bt-corn and survives human digestion, with a 2012 study confirming that it punctures holes in human cells as well.

The GMO-related damage was linked to five different areas: Intestinal permeability, imbalanced gut bacteria, immune activation and allergic response, impaired digestion, and damage to the intestinal wall.

OK, back to our world – what can we do about it?

Food allergies and our health in general.

Since I found 3X and discovered how to eat healthy, I have regained control of my body.

What should you do now?

Well, I encourage you to check out this web info if you want to learn how to lose fat without starvation and exercise, and getting healthy in the process!

Let’s take control of our food, rather than create profits for the big food companies!

Ron “eating healthy” McLean

cell/text: 864-404-6696

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