The Hidden Dangers of Going Gluten-Free—Here's How to Avoid the Pitfalls

Gluten-free diets are sweeping the nation as more people become aware of the dangers of the problematic protein found in wheat, rye and barley. While their intentions may be for the best, many are falling into the trap of "junk gluten-free" -- foods high in sugar, starch, additives and genetically modified (GM) ingredients. Concerned health advocates believe that in the quest to eliminate gluten from the diet, individuals are, in actuality, exchanging one problematic food for another.

The role GMOs play in food intolerance

Gluten sensitivity is certainly on the rise, and GM food is firmly placed as one of the main aggravators of the condition. As reported in the article "Incidence of gluten sensitivity skyrocketing in the U.S. - Are GMOs to blame?":

"Jeffrey Smith's documentary Genetic roulette: The gamble of our lives reveals how GMOs destroy the digestive tract of mammals. Smith believes that the Bt toxin found in genetically modified food actually creates holes in the gut lining, leading to leaky gut syndrome. This may explain why gluten intolerance has become prevalent since GMOs were introduced into the food supply."

Judge Overturns Mexico GMO Maize Ban in Tragic Ruling

Mexico’s XII District Court has overturned a 2013 ruling that prevented biotech companies, including Monsanto and Syngenta, planting genetically modified (GM) maize in Mexico.

The decision has been appealed by Acción Colectiva del Maíz and will not come into force until the appeal/s have been heard and ruled on.

The tragic ruling follows two years of 93 appeals by the Biotech Industry after the planting of GMO Maize was banned in September 2013 by the Twelfth Federal District Court for Civil Matters of Mexico City. Judge Jaime Eduardo Verdugo J. cited “the risk of imminent harm to the environment” as the basis for the decision.

"Genetic Roulette" documentary shatters the myth of GMO safety

According to the documentary Genetic Roulette "…physicians and scientists have uncovered a grave trend. The same serious health problems found in lab animals, livestock, and pets that have been fed GM foods are now on the rise in the US population. And when people and animals stop eating genetically modified organisms (GMOs), their health improved." Information is power.

In the wake of the startling findings that GM corn causes massive tumors, liver damage and shortened life spans in rats, it is vital now more than ever to educate friends and family about the dangers of GM food. Genetic Roulette couldn't have arrived at a better time. A production of the Institute for Responsible Technology, Genetic Roulette features interviews with farmers, scientists, physicians, educators and chefs who explore the dangers of genetically engineered food. The film is by Jefferey Smith, author of The Seeds of Deception, and seeks to expose "the unintended but real health consequences of genetically engineering our food," said promoter Rodney Robinson. The documentary covers everything from the basic defining criteria of genetically modified organisms to California Ballot Initiative 37. Genetic Roulette also examines the significant connection between GM food and the rise of birth defects, autism, allergies and intestinal damage. The documentary can be viewed at: www.responsibletechnology.org

Avoid GMOs in gluten-free baked goods this holiday season with these tips

With the holiday baking season just around the corner, ingredients that are free of harmful substances and GMOs are an important consideration. After all, poisoning friends and family is not exactly the model of holiday cheer. For those avoiding gluten, attention is turned to an array of gluten-free flour blends and mixes. The average consumer believes they are doing a good thing for health by avoiding gluten, but a more insidious toxin is often lurking beneath the surface in the form of GMOs. Safe and nutritious alternatives are available—four exceptional flours share the spotlight for worry-free baking this holiday season and beyond.

Agreeable alternatives

For a large segment of the American population, gone are the days of comfortably consuming gluten containing foods like wheat, rye and barley. One does not have to suffer from celiac disease to adopt a gluten-free diet—even the average person can benefit from restricting this troublesome protein. When gluten is banished from the diet, often times weight normalizes, digestive issues calm and reactions like rashes, headaches and fatigue begin to lift. As an added incentive, several gluten-free flours offer unsurpassed nutritional benefit.