What About Gluten and GMOs?


In the past several years, the terms "Gluten-Free" and "GMOs" have become hot buttons and are at the top of nearly every search for healthy eating habits. We are asked about these subject all the time so we feel it's important to share what we know.

Disclaimer: We are NOT medical professionals and this is NOT medical advice. Please consult your health professional if you have concerns in this area.

Gluten Sensitivity and Celiac's Disease

Gluten is a protein composite found in wheat and related grains, including barley and rye. Many vegetarian meat substitutes, such as seitan, are made with gluten. Some people, have Celiac's Disease, an autoimmune disorder in which people cannot tolerate gluten because it damages the lining of their small intestine and prevents absorption of nutrients. Other people may be sensitive to gluten but do not have Celiac's Disease.

The only way to confirm if you have Celiac's Disease is to take a blood test and perhaps have an intestinal biopsy. Medical professionals recommend that you get tested for Celiac's Disease or gluten sensitivity BEFORE embarking upon a gluten-free diet, as it may not necessarily be best for you if you are otherwise healthy.

There is also increasing evidence that genetically engineered foods are linked to gluten sensitivity. The article, Can Genetically Engineered Foods Trigger Gluten Sensitivity? has more data supporting this fact.

Fast Facts

  • About 1% of Americans have Celiac's Disease and cannot tolerate gluten
  • About 5 - 10% of Americans have a gluten sensitivity
  • A blood test is required to confirm Celiac's Disease

Symptoms of Celiac's Disease or Gluten Sensitivity

  • Diarrhea

  • Stomach Upset
  • Abdominal Pain and Bloating
  • Skin rashes

Myths about going Gluten-Free 

  • It is inherently healthier
  • You will lose weight
  • It is better even if you do not have a gluten sensitivity

Additional Resources


Genetically Modified Organisms - GMOs

According to the Non GMO Project,  GMOs, or “genetically modified organisms,” are plants or animals that have been genetically engineered with DNA from bacteria, viruses or other plants and animals. These experimental combinations of genes from different species cannot occur in nature or in traditional crossbreeding. GMO's were introduced into our food system in 1995 and are now found in virtually every food source that is not organic. Since the proliferation of GMOs, there has been a marked increase in food allergies, including gluten sensitivity, and other food-related issues such as obesity, diabetes, and even cancer.

Most developed nations do not consider GMOs to be safe. In more than 60 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale. Currently there is no U.S. legislation requiring that food manufacturers label if their products contact GMOs. The best way to avoid GMOs is to eat Certified Organic Food and look for the "NON GMO PROJECT VERIFIED" seal on the packaging.

The bottom line is that we are being treated as human lab rats. Our children are most at-risk since their digestive systems are still in the formation stage. Please educate yourself. We are not science experiments to benefit corporate profit!

High Risk GMO Crops

  • Alfalfa (first planting 2011)
  • Canola (approx. 90% of U.S. crop)
  • Corn (approx. 88% of U.S. crop in 2011)
  • Cotton (approx. 90% of U.S. crop in 2011)
  • Papaya (most of Hawaiian crop; approx. 988 acres)
  • Soy (approx. 94% of U.S. crop in 2011)
  • Sugar Beets (approx. 95% of U.S. crop in 2010)
  • Zucchini and Yellow Summer Squash (approx. 25,000 acres)
    Source: The Non GMO Project

The information is based on the new report "GMO Myths and Truths" by EarthOpenSource.org.

Genetic Roulette Movie Trailer. Never-Before-Seen-Evidence points to genetically engineered foods as a major contributor to rising disease rates in the US population, especially among children.