Should I avoid genetically modified (GMO) foods?

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Ms. Ashley Koff, RD
Nutrition & Dietetics
Over half of the corn planted in the United States has been genetically modified (GMO) using biotechnology, and the jury is still out on what this could mean for human health and the environment. We do know that one of the largest groups of diseases (autoimmune) as well as an exponential increase in emergency room visits for allergies all share a common theme: the body is intolerant to, irritated by, and being confused into attacking itself by something it's consistently exposed to.

GMOs permeate the list of foods and products (soy, corn, gluten) that are problematic for many people further helps connect the dots to the potential impact of GMOs. This seems to be enough evidence for at least 30 other countries to enforce significant restrictions or ban genetically modified versions of these foods entirely because they are not considered safe. In late 2010, the news hit about the genetically modified salmon -- the one that grows twice the size in half the time -- the war about how to label this "Frankenfood" began.

Until we know more about how GMO foods affect us and our energy metabolisms, we would do well to avoid or limit them and stick to the foods nature gave us. GMOs could very well become the secondhand smoke of the 21st century. Because we don't know the long term affect, or even short term consequences, anyone consuming GMOs is, in effect, a guinea pig in a very large experiment.
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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.