What do you need to know to provide healthy food for your kids?
Here’s an important new finding:
After reducing GMOs in their diets, 3,256 people reported improvements in 28 health conditions. Amazingly, many of these conditions were “nearly” or “completely” resolved.
Jeffrey Smith, executive director of The Institute for Responsible Technology (IRT), summarizes the findings:
“We can now say with confidence that numerous people experience improvements in a wide variety of health conditions after switching to non-GMO diets. Not everyone responds the same way, but the changes are often significant, with many reporting long-lasting conditions going away completely. In addition to chronic issues like digestive disorders, obesity, immune conditions, skin problems, pain, and blood pressure, there are also changes that can enhance the quality of life for relatively healthy people. These include more energy, relief from brain fog, reduced anxiety and depression, improved sleep, better memory, and enhanced ability to concentrate.”
This makes sense because the process of genetic engineering can generate allergens, toxins and anti-nutrients in the food that can contribute to all these chronic health issues. If you want your kids to eat heathy, the food must be non-GMO.
But let’s go one step further.
Serve your family ONLY organic food. That’s really the best way to make sure you’re not eating GMOs since they’re not allowed in organic food. And honestly, GMO-free is not enough. You need to avoid all conventionally grown foods.
Pesticide residues in conventional food, even tiny amounts, can cause cancer and devastating effects on the reproductive, immune, and nervous systems. Babies, children, and pregnant or nursing mothers are most at risk for adverse effects from exposure to pesticides. Exposures during vulnerable periods of brain development are particularly dangerous.
Conventional farming also uses chemical fertilizers containing high levels of mercury, lead, arsenic, aluminum and antimony. Synthetic herbicides are also widely used. The most pervasive herbicide sprayed on food grown in the U.S. is Roundup.
Here’s what you need to know about Roundup:
Roundup’s active ingredient is glyphosate, which is absorbed into the crops so the food contains high residue levels of glyphosate. Roundup (or another glyphosate-based herbicide) is heavily sprayed on GMO crops, but it is also sprayed on many non-GMO crops just before harvest as a desiccant to kill and dry the crop. This can include wheat, oats, rice, flax, peas, lentils, dry beans, sugar cane, rye, triticale, buckwheat, millet, potatoes and sunflowers. Even if these foods are non-GMO, they are likely sprayed with glyphosate – unless they are organic.
Here’s what the IRT says about Roundup:
- is a class 2A carcinogen
- blocks absorption of essential minerals
- interferes with important metabolic pathways
- kills beneficial bacteria and may throw off the health of our microbiome
- is toxic to the energy centers of the cell (mitochondria)
- disrupts hormones, and
- can lead to birth defects.