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Here’s how many health problems improved when people stopped eating so many GMO foods

An overwhelming majority of people reported that their conditions were significantly improved, nearly gone or completely recovered.

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In a new article released last week in the International Journal of Human Nutrition and Functional Medicine, the Institute for Responsible Technology revealed that nearly every person in their study that switched to a non-GMO diet, or simply reduced the amount of GMO foods they ate, saw an improvement in their health.

The Institute for Responsible Technology studied more than 3,250 people and saw improvements in 28 health conditions. An overwhelming majority of people reported that their conditions were significantly improved, nearly gone or completely recovered.

Patients experiencing digestive problems reported the most improvements. 85.2% of those patients with digestive problems reported seeing some sort of improvement after making dietary changes that reduced or eliminated GMOs from their diet.

Some of the other top health problems that improved included the following:

  • Fatigue 60.4%
  • Overweight or obesity 54.6%
  • Clouding of consciousness (brain fog) 51.7%
  • Mood problems/anxiety/depression 51.1%
  • Food allergies or sensitivities 50.2%
  • Memory and concentration 48.1%
  • Joint pain 47.5%
  • Season allergies 46.6%
  • Gluten sensitivities 42.2%
  • Insomnia 33.2%
  • Other skin conditions 30.9%
  • Hormonal problems 30.4%
  • Musculoskeletal pain 25.2%
  • Autoimmune disease 21.4%
  • Eczema 20.8%
  • Cardiovascular problems and high blood pressure 19.8%
  • Asthma 14.8%

According to CDC data, incidences of inflammatory bowel disease (IBD), Crohn’s, and ulcerative colitis all rose in parallel with the percentage of GMO corn acreage planted in the U.S. since 1996 and the amount of GBH sprayed on GMO corn and soy acreage.

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The study notes that:

“Because organic foods are not allowed to intentionally contain GMOs, switching to organic foods is a popular strategy to avoid GMOs. However, numerous toxic chemicals are also considered prohibited substances according to the organic standards. Thus, improvements in health may be in due in part or in full to the elimination of these other products.

Most GMOs are found in processed foods. This is because derivatives of soy, corn, cottonseed, canola, and sugar beets are common ingredients in processed foods. Many people choose to avoid GMOs by reducing consumption of processed foods. Therefore, health improvements may be related to the benefits of unprocessed foods.”

They conclude:

“Without carefully controlled human clinical trials, it may be impossible to assess how much, if any, the GMO component of the diet is causing health problems. The following evidence does, however, support the notion that GMOs (and their associated pesticide content) are a contributor to health conditions:

1. Most of the reported improvements in humans correlate with the categories of health impacts of GMOs, glyphosate, and GBH on animals in carefully controlled feeding trials, which exclude other confounding dietary factors.

2. Based on informal surveys and conversations referred to above, farmers and veterinarians describe improvements in livestock that are switched to nonGMO soy, corn, or both. In livestock, there are generally no other dietary changes and the reported improvements, e.g. gastrointestinal, immune, irritable or aggressive behavior, fatigue level, skin health, etc. are similar or identical to those reported by individuals and their practitioners.

3. The categories of reported improvements also correlate with many of the diseases and conditions that increased in parallel with the expanded exposure of GMOs and their associated herbicides in the US population (See Figures 2 through 5).

4. The reporting of numerous health improvements was consistent across various dietary strategies. For example, gastrointestinal health improved for a large percentage of respondents, irrespective of whether their strategies were to switch to organic, reduce processed foods, or favor brands labeled non-GMO, etc. The non-GMO component was common to all.

5. The characteristics of GMOs, and the agricultural toxins found in the foods, can plausibly explain the conditions linked to their consumption.

Future research is needed to identify the full range of effects of GMO foods and the chemicals used in their growing on human health. Current data already shows strong correlations between GMOs and glyphosate with human health issues.

You can read the full report here: “Survey Reports Improved Health After Avoiding Genetically Modified Foods, click here.

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