Since the mid 90’s, the number of Americans suffering from at least three chronic illnesses, nearly doubled, and America's international ranking for infant mortality and lifespan also plunged. There are many reasons why this is taking place but one major reason is right in front of us, genetically modified foods (or GMO’s) and the introduction of glyphosate (found in Round Up) to our food supply.
That’s why we’ve invited Jeffrey Smith, author of Seeds of Deception, and producer of the documentary Genetic Roulette to share his research on GMOs.
He is one of the most recognized consumer advocates promoting healthier non-GMO choices and we brought him in to ask these important questions….
When you look at the GMO animal feeding studies, as the American Academy of Environmental Medicine had, they said, there's so much evidence that the GMOs are causing gastrointestinal problems, immune problems, accelerated aging, organ damage, infertility that every doctor in America should prescribe non-GMO diets to every patient.
Thousands of doctors are doing just that and they're reporting that many of their patients are quickly getting better from these same categories of diseases and disorders that were afflicting the lab animals. And these same categories turn out to be on the rise in the US population since the GMOs were introduced in 1996. So there's evidence from peer-reviewed published studies, from clinical evidence. We also hear it from hundreds of people who remove GMOs and feel better.
Step one is to know what the most genetically modified foods are in the American food supply and that's:
Olive oil, coconut oil, ghee, avocado oil or butter are better choices to cook food in, so you may want to ask at your favorite restaurants what they are cooking your meals in. And if they say soybean oil or canola oil, you may want to choose a different restaurant or ask for your food to be cooked in butter or olive oil.
Learn more to become an informed consumer and to protect yourself by watching all 3 parts of our food politics series.
Part 1: Shocking Hidden Chemicals in Everyday Foods
Part 3: Taking on the Big Food Companies