Could genetically modified ingredients be behind the dramatic rise in food allergy rates over the past two decades?

First marketed in 1996, genetically modified foods are organisms that are “the result of a laboratory process where genes from the DNA of one species are extracted and artificially forced into the genes of an unrelated plant or animal,” according to the Institute for Responsible Technology.

According to one estimate, saysGood Food World,genetically modified ingredients are present in nearly 80% of all processed and packaged foods found on grocery store shelves. Yet the FDA does not require this to be disclosed on food labels, making it nearly impossible to avoid such ingredients.

GMO crops, which include corn, soy, canola, and cotton produced by Monsanto Corporation,
Since the introduction of GMO crops, peanut allergies among kids have more than doubled. Dr. Kenneth Bock, author of“Healing the New Childhood Epidemics: Autism, ADHD, Asthma and Allergies,”writes “Genetically modified foods lead to the possibility of changing protein structures, whereby they are recognized as foreign to our immune systems.” As GMO crops become more and more common, it is possible that food allergy rates will continue to grow in response.

Dr. Don M. Huber, Emeritus Professor of Plant Pathology at Purdue University, notes that more research must be done to examine the potential link between GMOs and food allergies.


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