For related articles and more information, please visit OCA’s Genetic Engineering page, Millions Against Monsanto page and our Myth of Natural page.

 In the wake of all the recent revelations about the dangers of GMOs, a special warning needs to go out to all those health-conscious consumers buying “gluten-free” foods. As it turns out,
most “gluten-free” foods sold in the USA contain genetically modified organisms.

Why is this so? Because the primary ingredient in most gluten-free foods is
corn. And most corn-based foods are made with genetically modified corn. Around 85% of the conventional corn grown in the USA is genetically modified corn, and that corn is engineered to produce its own deadly insecticide right inside every grain.

When GM corn is harvested and made into gluten-free foods,
the insecticide stays with it and resides in the gluten-free food. As a result, people who are buying gluten-free are often exposing themselves to the risk of toxicity from GM corn.

What are those risks, exactly? No one knows for sure, as GMOs are still a radical agricultural experiment being conducted on the population at large. But French researchers recently found that feeding a lifetime of GM corn to rats caused a huge increase in the risk of developing horrifying, massive tumors and premature death. The rats who were fed GM corn also suffered
widespread organ damage.