Shocking Information On Cooking Soy And Corn Producing Allergies
Unexpected effects were found from cooking GMO soy and from allergies brought on after corn modification leading to different, unreported, risks.
“The most predictable consequence of genetic engineering is surprise side effect,” says Jeffrey Smith from the Institute of Responsible Technology during John Robbin’s Food Revolution Summit on April 26,2015.
Hundreds, sometimes thousands, of mutations happen along the DNA of the plant when it goes through the GMO process. “Those mutations can create changes in the protein expression, yet they do not look for those changes before they commercialize the crop,” Smith says.
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One example of this type of change comes from the most popular Monsanto corn seed, Mon810. This corn produces its own insecticide creating BT toxin as it pollinates. When researchers studied the corn they found the insecticide, as predicted. Smith says, “They found 42 other genes that had produced either more protein or much less protein including a gene that’s normally silenced in corn that was producing an allergen in Monsanto’s corn.”
This allergen in the corn was not predicted and an accidental result of the modification process. The product is not labeled to contain the known allergen as GMOs are not required to contain labeling information.
He goes on to say, “The soy has a known allergen called trypsin inhibitor. After cooking, it was as much as seven times higher in genetically modified cooked soy compared to non-GMO soy. This was Monsanto’s own study and they hid the evidence.”
The finding was recognized when someone asked for the data from journal archives.
The Institute for Responsible Technology said, “The published paper showed a 27% increase in a known allergen, trypsin inhibitor, while the recovered data raised that to a 3-fold or 7-fold increase, after the soy was cooked. This might explain why soy allergies in the UK skyrocketed by 50% soon after GM soy was introduced.”
The amino acid sequence is nearly identical to allergens like dust mites and shrimp.
Trypsin is an enzyme found naturally in the body. It breaks down proteins in the digestion process.
They go on to say, “The gene that is inserted into GM soy produces a protein with two sections that are identical to known allergens.”
The most disturbing factor is the modified product has an inserted gene which changes the structure of the cell. Evidence is showing this inserted gene may be continuing to change cellular structure inside the human intestinal tract.
IRT says, “The only human feeding trial ever conducted confirmed that this inserted gene transfers into the DNA of bacteria inside the intestines. This means that long after you decide to stop eating GM soy, your own gut bacteria may still be producing this potentially allergenic protein inside your digestive tract.”
This is where the suspected increase in allergies resides.
Stephen Druker, a public interest attorney who directs the Alliance for Bio-Integrity says, “US law mandates that foods containing new additives (such as GM foods) be proven safe, FDA files confirm that such evidence is sorely lacking; and eminent experts have issued declarations that no GM food has been demonstrated safe.”
For a complete list of FDA files, including their warnings on GMO foods, click here.
Smith says, “We know that Roundup Ready soybeans suppress digestive enzymes, slowing down the digestive proteins. If there were increasing health problems we wouldn’t necessarily know. If you look at the long list of diseases that are on the rise in the US population and charted their slope of increase and compared it to the slope of increase with the use of GMOs and the use of Roundup which is sprayed on most genetically modified crops, because they’re Roundup Ready, that slope is uncannily tight. The correlation is extremely high.”
Monsanto’s website has a “Join The Conversation” page where consumers can ask questions linked through their Facebook account or LinkedIn account. Monsanto says, “Signing in through one of these accounts lets us notify you when your question has been answered.” Each person’s question includes their profile picture which links you to their personal page, personal information, personal pictures.
On “The Conversation,” Karl S. asked, “I have been informed that many, if not all, of the worlds allergies come from GMOs. Is this true?”
Monsanto answered, “No, allergies are not a result of GMOs, and we don’t know of any data connecting GMO crops and allergens. Food from a GMO plant has the same nutritional value as a non-GMO plant – down to the protein, fat, fiber, oil and carbohydrates.”
What appears to be a Monsanto corporate blog called Best Food Facts was asked a similar question by Greg Shute. Greg asked, “Why do my children have food allergies and why have food allergies reached epidemic levels since GMO foods have been introduced to our food supply? Could it be that our bodies do NOT digest them just as unmodified foods and that a significant proportion of the population is now having their bodies view many of the foods as foreign substances?”
Dr. Stephen Taylor, answered saying, “This increase is partially coincident with the introduction of GMO foods into the American marketplace. Corn allergy is and always has been rarely identified. Soybeans are among the most commonly allergenic foods but no evidence exists to suggest that the prevalence of the soybean allergy has increased over the past 20 years.”
Taylor is a professor at the University of Nebraska- Lincoln in the field of Food Science & Technology.
Best Food Facts is listed as a site sponsored by the Center for Food Integrity.
Monsanto is a member of the Center for Food Integrity.
Smith says, “They are more likely to produce allergens. There’s no way we can guarantee that it won’t. We’re introducing in GMOs new proteins that have never been part of the food chain. In order to elicit an allergic reaction in humans you need to have multiple exposures. You can’t just take a new protein and put it into human blood and notice a change right away, they have to develop a response to it.”
Existing allergens are compared to the newly introduced samples.
Smith says, “The number of Americans who were trying to avoid GMOs, or at least saying they are, went from 15 percent in 2007 to 40 percent in 2014.”
As the forerunner for modified food sources Smith says, “The concept that GMOs are safe, a cutting edge science, is totally a public relations myth. It has no basis in reality. Scientists at the FDA have repeatedly warned that GMOs were different than traditional breeding.”
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*Nourishing Plot is written by a mom whose son has been delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food. This is not a newsarticle published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging affect of today’s “food”.
