Giving up GMOs— for good
Ihave never liked the idea of eating something that has been genetically modifi ed, but it wasn’t until reading Melissa Diane Smith’s new book Going Against GMOs, that I really started to understand just how harmful these so- called “Frakenfoods” really are. Up until that point, I didn’t understand what genetically modifi ed organisms ( GMOs) were— or why I should avoid them.
“When I sifted through the hype and really studied the evidence, I realized there was no good reason for consumers to eat GMOs,” says Smith, who immersed herself in the world of genetic engineering by interviewing experts, attending conferences, studying non- GMO foods, and doing extensive research. “As a journalist, I saw this as a very big story, but I thought it wasn’t being covered in a way that Americans needed to hear or could understand.”
Smith’s book opens with the incredible story of a client whose health was transformed after adopting a non- GMO diet: within a year of changing her food, this client experienced relief from chronic seasonal allergies. In fact, she was able to stop taking allergy medications. Her body felt less infl amed; joint pain subsided, and her asthma symptoms improved dramatically; and perhaps most impressive, blood tests showed that the woman’s systemic immune condition had normalized for the fi rst time in years.
The American Academy of Environmental Medicine lists the following conditions as serious health risks associated with GM foods, says Smith in her book: Infertility Immune system problems Accelerated aging Disruption of insulin and cholesterol regulation Gastrointestinal problems Changes in the liver, spleen, and gastrointestinal tract
The good news is that, with a little knowledge, you can steer clear of GMOs. Smith, who is a nutritionist and regular contributor to Better Nutrition ( see “Food Matters,” p. 66), helps demystify GMOs and provides practical solutions for avoiding them when shopping for food or dining out. See p. 52 for our Q& A with Smith, “Going Against GMOs.”