Most of my posts are informative, and endeavour not to freak everyone out. I can understand from a patient’s perspective that you hear and read so many conflicting ideas through the internet, newspapers, television, health programs… you are not sure what to trust.
Genetically-modified foods (GMO) however are a reality, and they have pervaded our food sources. If you don’t believe me, Dr Oz had Jeffrey Smith, an expert on GMO on his show to discuss this issue and you can get a great deal of information through his website.
What are the most common genetically-modified foods?
- Soy
- Corn
- Cotton
- Canola
Why is there cause for fear?
Foods that are genetically modified interfere with how our bodies interprets and absorbs nutrients. As these modifications have occurred mostly within the last 15 years, our body is accustomed to our evolutionary history and does not know what to do with these new foods, and the information they supply to the body. Modification to our genes through these nutrients interferes with them, and can turn on certain genes that change how our bodies function. This concept in medicine is known as the field of epigenetics, where aspects of our genes may be turned “on” to our detriment, leading to activation of the immune system to increased susceptibility to cancer development, autoimmune disease and increased reactivity to foods through allergy. We can already see the incidence of allergy to foods has increased profoundly in the last decade and is on the rise.
The problem is that GMO foods, especially soy and corn, are in so many of our foods as fillers and thickeners, and so we cannot escape them easily, especially when we are eating foods that are processed and not whole, fresh foods. Eating healthy foods is not just about eating foods that are “healthy” per se, but also foods that are not altered in their chemical structure.
Many countries are now banning GMO production. How can you take a stand? By not purchasing as many foods that are on the list and eating whole, healthy foods. It’s your body.
Dr. Aoife, what about Canola Oil? I switched my vegetable oil from Soybean to Canola a few years ago. If both of these are on the list, can you recommend another flavourless oil for cooking and baking?
Great question! Grape seed oil is a flavourless oil that is fabulous for both cooking and baking (and does not burn additionally in the pan if you happen to be frying). Coconut oil is also fantastic, and at room temperature is a solid but with heat becomes a liquid rapidly. Both grape seed and coconut are fabulous sources of essential fats, the good essential fats.
Great article — very informative. Thanks for sharing this!
Hi!
I’m mom of eczema child, researching if there’s a link between GM food and eczema and came across your informative site! Do check eczemablues.com if you’re free, and share your insights in my DrSearsLean healthy kids series’ post or other posts you can help with.
Twitter MarcieMom
Hi MarcieMom :)
I will go on the site and I would be happy to help! While there isn’t a direct link with GM foods that is “named”, we know that corn and soy are definitely allergenic and inflammation-enhancing foods in individuals with eczema and have induced reactions. I’m happy to supply that information to you if you need on your site! I’ll go there now :)
Thanks for messaging,
Dr Aoife