My Plantcentric Journey

Posts tagged ‘celiac disease’

Are GMOs Increasing the Incidence of Gluten Sensitivities?

I had the honor of interviewing author and GMO expert, Jeffrey Smith, at the recent Seeds of Doubt Conference in LA. We had a lively discussion on how the consumption of genetically engineered foods may be contributing to the rise in gluten sensitivities. Jeffrey shared some amazing facts on how GM foods increase leaky gut, decrease nutrient content, cause bacterial imbalances, interfere with normal digestion, and increase allergenic response.

Topics of discussion included:

1. Bt toxin found in GM Bt Corn (non-organic corn chips, tortillas, cornstarch, etc.) and Cotton (cottonseed oil in processed foods) crops can poke holes in the intestines of animals and humans leading to a leaky gut. Bt Toxin has now been found in the blood of 93% of pregnant women and 80% of their offspring in a recent study in Quebec.

2. Roundup use has increased 527 million pounds since 1996 mainly due to the introduction of Roundup-ready GM crops (soy, cotton, canola, sugar beets, corn). Roundup is a potent mineral chelator and antibiotic. Mineral deficiencies such as manganese, zinc, iron, magnesium, iodine, cobalt (think vitamin B12 or cyanocobalamin) have been found in plants and the animals who eat them. The use of Roundup contributes to intestinal imbalances of bacterium in animals and in the soil leading to an increased susceptibility to disease for both animals and plants. Recent research is pointing to bacterial imbalances in people with Celiac Disease; and mineral insufficiencies are commonly associated with immune imbalances.

3. An increase in allergies and allergenic reactions have been documented with the use of GM crops.

For more information on genetically modified foods and your health please watch Jeffrey’s latest movie, Genetic Roulette (available online), or visit his site, The Institute for Responsible Technology.

If you are interested in understanding more of the underlying factors associated with this explosion of food sensitivities and allergies we’re seeing then check out our new book, Nourishing Meals. We cover everything from GMOs to environmental toxicity and leaky gut syndrome.

See video here:

http://www.nourishingmeals.com/2012/10/are-gmos-increasing-incidence-of-gluten.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+Gluten-freeWholeFoods+%28The+Whole+Life+Nutrition+Kitchen%29

Edamame Hummus Joy Bauer’s Food Cures

Joy Bauer's Food Cures

This is what I made today:  (Turned out to be my family’s favorite homemade hummus recipe yet!) I portion it all out into little custard cups and keep in the fridge.   Be sure to use non-GMO organic edamame.  Laura

Here’s a twist on classic hummus that uses edamame (young, green soybeans) in place of chickpeas. Edamame are packed with protein and fiber, a nutrient duo that gives this dip real staying power.

About This Recipe
Cook Time: 5 mins
Total Time: 5 mins
Serving(s)

Amount Per Serving
Calories: 40
Total Fat: 3 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 40 mg
Total Carbohydrate: 2 g
Dietary Fiber: 1 g
Protein: 2 g
Sugars: 0 g
INGREDIENTS

  • 2 cup(s) edamame, shelled, frozen, thawed
  • 1/3 cup(s) water
  • 3 tablespoon vinegar, rice
  • 2 tablespoon tahini (sesame seed paste)
  • 2 tablespoon oil, olive, extra virgin
  • 1 clove(s) garlic, minced
  • 1/2 teaspoon salt, Kosher, plus more to taste
  • pepper, black, to taste

PREPARATION

In a food processor combine the edamame, water, rice vinegar, tahini, olive oil, garlic, and ½ teaspoon kosher salt, and process until smooth. Season with black pepper and additional salt to taste.Serving Size: 2 tablespoons

I drained the oil off of the tahini when I opened it, just like I do with our peanut butter.  I also didn’t use oil or salt.

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