Related to my previous blog post on different diets (if you haven’t read it yet click here) this article is the next best one you will want to read to learn how to create a diet specifically tailored to you, But, before I continue let my give a quick overview on the immune system - bare with me as it is complicated and still being understood. So the immune system is set up to protect us and when something reaches the blood stream that shouldn’t be there – a toxin, a microbe, a virus, a piece of food that leaked through the gut – the immune system reacts by sending out an antibody or Tcell which then acts to destroy it. This is a great system to have; however, it sometimes overreacts or cross reacts to something similar in the body and this is where we see food allergies, skin reactions, and autoimmune conditions. Typically, the body reacts in four ways called hypersensitivity reactions. An example of a Type I is when one gets stung by a bee and goes into anaphylaxis; however, it can also be an allergy appearing as hives or eczema. It involves an IgE antibody binding to a mast or basophil cell and causing it to release large amounts of histamine. IgE can be found in the blood for up to 3 days after exposure, which limits the testing window, which is why when you go to your Dr for a skin scratch test many allergies do not show up. How do I know if I am having a reaction to the foods I am eating?~20-30% of the population have a food allergy / sensitivity!TESTING:To screen for food allergies, sensitivities, inflammation, and intolerances there are a few options. One is to do a skin scratch test to looking for a type I reactions (if exposed to the allergen within the 3 days previous), an IgG food allergy test (if exposed to the antigen within the past 21 days), a blood test called ANA to screen for an autoimmune condition (T cell reaction). And probably my favorite is a new test called the Mediated Release Test (MRT) which screens for an inflammatory reaction to each food / chemical (this will include a screening to all the hypersenstivity reactions). Lastly, to identify an intolerance one can do a breath test or an intolerance test. An additional way to determine food allergies is via applied kinesiology!I came across a scientific journal where the researchers used applied kinesiology to screen for food allergies and were incredibly accurate. They screened 17 individuals ranging in age from 16-74 with numerous health complaints for 21 different allergenic foods. They cross referenced the Applied Kinesiology screening with food allergy testing and got 19/21 correct (90.5%). This is great news as applied kinesiology is much more cost effective compared to private testing. However, one must also be skilled in applied kinesiology; if not, it may be a good idea to consider MRT testing. Check out the scientific journal here: Correlation of Applied Kinesiology Muscle Testing Findings with Serum Immunoglobulin levels for Food Allergies by Walter H. Schmitt and Gerry Leisman. How does applied kinesiology work?It was difficult for me to get my head around applied kinesiology until the authors of the paper talked about chemical signals sent to the brain via the saliva. For example, if you were to hold a solution of Ipecac in your mouth a signal is sent to the motor muscles triggering you to vomit; similarly, if you eat a food your body does not agree with a signal is sent to the muscles making them weaker. In the experiment discussed above by Schmitt and Leisman (1994) they asked the patients to put each food into their mouth allowing the saliva to start to digest it and then ran a blood test after as well as the applied kinesiology testing and got accurate results. Conversely, if someone tastes something that is beneficial the muscles may feel stronger. How is it done?According to Walther it is a matter of being consistent, getting a good sense of a relaxed muscle and strong muscle while using the same force and speed. This in itself can be extremely difficult, but also incredibly useful once mastered. So, get practicing or see a practitioner with experience in it! And of course, if you can afford it combine it with MRT testing (done through your local naturopathic doctor) and daily tracking to confirm. If you have any questions let me know...or better yet book in online!
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While in school I learnt about numerous diets and tried more than I can count and what I found is that I could never stay on just one. To be honest it was actually a bit disheartening - starting on one with excitement of higher energy and feeling amazing; however, it always followed with guilt because I couldn't stick to it. I do not think there is one diet for everyone and how could there be as there are so many different variables from genetics, environment influences, drug, toxin, and heavy metal intake, nutrient deficiencies, disease processes, organ damage, stress, stress, and more stress, food allergies, inflammation, warming foods, cooling foods, eating based on season, raw vs cooked, and so on. However, there are guidelines I put together found below. |
I believe what it comes down to is basics is lots of fruits and veggies and limited sugar, processed foods, and fried fats.
Also, much of it comes down to trial and error and keeping a detailed record of what you eat each day and any resulting symptoms. This will help determine foods you are reacting to immediately and should give a good deal of information. Now if your digestive symptoms, energy levels, vitality etc. is still not where you want it to be then you may be having a delayed reaction, which can occur up to 3 days after eating the offending food – this makes it super difficult to determine what food(s) to cut out. This is where I would suggest doing an elimination diet – another diet! I know ☹ However, it is a gold standard for determining what you can and cannot eat. It involves eating only one food for ~1 week until your symptoms get better then slowly introducing a new food one at a time and waiting to see if a reaction results. I find it incredibly difficult to do this so the alternative is an expensive private test called MRT, which uses a patented technique measuring your reactivity to a panel of 85-170 different foods and additives. It screens for inflammatory reactions which is different than a typical food allergy panel that looks at IgG reactions (which can be highly variable). With your results you can create a base line eating plan and then slowly introduce one new food at a time and watch for a reaction (similar to an elimination diet, but with more options to start with speeding up the process).
Is it worth it?
I would recommend this to anyone who can afford it - it is preventative medicine as well as a curative. Untreated inflammation is not good - it causes an array of problems down the road including nutrient deficiencies, arthritis, pain, and increases ones risk for cancer. The testing company has a list of conditions that they see the best results including: IBS, crohn’s, ulcerative colitis, GERD, PCOS, eczema, interstitial cystitis, chronic ear infections, epilepsy, fibromyalgia, arthritis, depression, migraines, and ADHD. It involves taking a small blood draw, sending it away and results typically come back within in a week.
Now if you don’t have any of the above listed conditions or digestive concerns then just follow the rules below and you will still be doing yourself a huge service:
INCREASE |
DECREASE |
Veggies!!! The more colourful the better – this is a great source of antioxidants, fiber, and vitamins and minerals. Try to get different colours and types and change up whether you have them cooked or raw. Fiber: flax, psyllium, chia, legumes, grains, fruit and veggies. Fiber is food for the bacteria in our intestines, which produce vitamins we need such as B12, B7, B5, K2 and short chain fatty acids helping to heal the gut. Fiber also helps bind toxins and aids its elimination. Complex carbohydrates / starches: whole grains, legumes, squash, parsnip, plantain, yam, and potatoes – these are all high in vitamins, minerals, and fiber just remember to soak grains and legumes overnight to reduce the amount of phytic acid (a molecule that binds up minerals preventing absorption) . Also keep in mind however that the longer you cook them (the mushier they are) the quicker they will digest with a higher glycemic load and it definitely needs to be eaten in a balanced meal. Healthy Fats: avocado, flax, olives, sunflowers seeds, pumpkin seeds, hemp hearts, Protein: via legumes and grains along with fish, eggs, grass fed dairy and meats. |
Cooking at high heats, especially when cooking fats - you might as well be eating inflammation! Try cooking with water if possible so the temperature never gets above 100 degrees celsius. Use oils with high flash points and buy seeds and nuts that haven't being roasted. Sugar: especially high fructose corn syrup, which spikes your insulin faster than any other sugar and is considered by many to be toxic. A small amount of honey, maple syrup. zevia or fruits is ok. Only athletes or incredibly active people should be taking in high amounts of sugar regularly. Artificial flavours and colours (give your liver and your kidneys a break by trying to decrease these extra additives) plus many are neurotoxic. Genetically Modified foods (see my blog post for why!) - some common geneticall modifed foods includes canola, corn, soy, zucchini, sugar beets - try to buy these ones organic. White flour - there are so many reasons to avoid flour, some are included in my blog post where I talk about contamination with heavy metals. Gluten also leads to leaky gut by increasing a protein called zonulin as well as causing inflammation. |
Top 9 healthy eating tips:
1. Always change up the types of food you are eating…if one night/week you had chickpeas and rice then the next night/week have lentils and buckwheat. Anything you eat every single day you can develop an allergy too, especially proteins.
2. Cook on lower heats or always have water while you are cooking to ensure the temperature never gets above 100 degrees celsius
3. Plan ahead and meal prep; I like to dedicate Sundays for getting my meals all ready for the next week this helps reduce eating out as well as grabbing quick food which are typically processed
4. before eating take a few deep breaths – relax – and slow your mind down then pay attention to each bite, the flavours, textures, and most important your satiety level. It is always surprising when you do this and each bite tastes better and better and you will up so much faster. I have even found that foods I normally crave no longer interest me.
5.. Balance out your meal so all your taste buds are satisfied: sweet, bitter, salty, sour, and savory. See my mini infograph here!
6. Aim for ½ your plate to be veggies (eat more raw in the summer and spring and more cooked/lightly steamed in the fall and winter), 1/3 complex carbohydrate or starch and 1/3 protein with each meal (if you had a grain at one meal add a legume with it or have some with your next meal – the protein compliment each other), 1/6 fat at each meal (~ 1-2 tbsp unsaturated fats - liquid at room temp, ½ avocado, or 1 tsp saturated fats – hard at room temp).
See my mini infographic (I like to print these off and hang them on the fridge).
7. Eat smaller meals, have salad before meals, and again try to relax before eating - all help increase acid production needed in the stomach to absorb minerals and break down protein ( I will write an article on this in the future). Everyone loses stomach acid as they age it is inevitable.
8. Fasting ~leave 12 hours between your last meal the night prior and the next day; this is a form of intermittent fasting; so if you have to skip your breakfast I do not mind – just make sure you eat something if you plan on doing an extremely long or intense workout to prevent any hypoglycemic episodes. Also, if you need to eat something in the morning try a bulletproof coffee, ½ an avocado, or a small portion of seeds or nuts - it will keep you in ketogenesis (fat burning and repair mode, including improved insulin sensitivity). Better yet is taking an entire day to 3 days to fast!
9. Lastly., 80% of the time eat healthy and 20% enjoy - eating is one of the biggest indulgence humans share and have prided themselves on for centuries, it is seeped in tradition and culture and part of our major life events. So eat up, be indulgent, and enjoy… just not all the time!
Better than Gatarade Electrolyte Recipe:
Mix together and drink during periods of excessive sweat / dehydration. Enjoy! |
Have you ever wondered what the codes on your produce mean???
See the quick chart below - better yet - print it and put it in your wallet for when you go to the grocery store!
How much water are we supposed to be drinking and what is the best way to consume this amazing liquid? 8 cups, 12 cups, every 20 min, every hour, cold, hot, infused, purified, spring, sip, gulp, the list goes on. We all have our opinions and to be honest hydration is different for everyone.
Lets start with water itself. Our bodies are composed of ~70-80% with the highest percentages being in the heart, lungs, blood, brain and muscle. Every biochemical reaction in our bodies needs water. It bathes every cell in our bodies and allows life to occur. It is made up of one positively charged oxygen and two negatively charged hydrogen atoms and because of these charges and the charges between other water molecules it creates an inter molecular force allowing it to "stick" together, able to flow and move as one and send information long distances. It dissolves nutrients, gases, and wastes and repels fats providing compartments in our body necessary for different purposes. It, along with fascia create a network allowing for communication between all cells of the body.
Lets start with water itself. Our bodies are composed of ~70-80% with the highest percentages being in the heart, lungs, blood, brain and muscle. Every biochemical reaction in our bodies needs water. It bathes every cell in our bodies and allows life to occur. It is made up of one positively charged oxygen and two negatively charged hydrogen atoms and because of these charges and the charges between other water molecules it creates an inter molecular force allowing it to "stick" together, able to flow and move as one and send information long distances. It dissolves nutrients, gases, and wastes and repels fats providing compartments in our body necessary for different purposes. It, along with fascia create a network allowing for communication between all cells of the body.
Signs & symptoms of dehydration:
- Increased thirst, which may be confused with hunger, especially a craving for sweets
- Dry mouth / bad breath (less saliva can lead to increased bacterial growth)
- Fatigue
- Headache
- Dizziness / low blood pressure
- Poor memory and reduced visual motor skills
- "tenting" of the skin on the back of the hands
- Dark urine and /or decreased urination
- Constipation
- Muscle contractions (as calcium and potassium cannot be transported in and out of the muscle tissue without water present)
- Chronic nerve pain (again the nerves require the movement of calcium and potassium across their membranes in order to fire properly)
- Joint pain (water helps bring protein and nutrients to the synovial fluid and takes away waste; chronic dehydration can lead to joint pain)
How much do I need?
Everyone is going to be different so pay close attention to the signs and symptoms above,, but on average women should aim for 8.5 cups and men 11.5 cups. A quick rule of thumb is to drink half your weight in ounces so if you weigh 120 lbs drink 60 ounces (7.5 cups) and if you weigh 200lbs drink 100 ounces (12.5 cups) per day.
The maximum amount the kidneys can process / hour is 1 L. so don't drink all your daily water requirements in one go! I typically recommend patients to drink a large glass of water first thing in the morning to help the kidneys flush any toxins and wastes your body dealt with over night. Then during the day drink about 1/2 - 1 cup / hour (4 large gulps). If you are exercising intensely you should be having 2-3 cups of water / hour, drinking every 20 min.
The maximum amount the kidneys can process / hour is 1 L. so don't drink all your daily water requirements in one go! I typically recommend patients to drink a large glass of water first thing in the morning to help the kidneys flush any toxins and wastes your body dealt with over night. Then during the day drink about 1/2 - 1 cup / hour (4 large gulps). If you are exercising intensely you should be having 2-3 cups of water / hour, drinking every 20 min.
How much is too much?
--> more than 1 liter / hour is too much! This just causes extra work for your body. Another thing to watch for is hyponatremia (low salt level in the blood). If you are sweating extensively you really need to be using an electrolyte solution! See my post on Rumancik Remedies for an easy to make electrolyte recipe!
7 Tips to stay Hydrated:
- Try herbal teas instead of coffee, green, or black tea.
- Infuse your water with a cinnamon stick, strawberries, cucumber, mint, etc to give it extra flavour and make it more palatable Personally I love using a cinnamon stick.
- It is ok to have a few sips of water with your meals, but a glass or two may interfere with the digestive process; wait 1-2 hours after a meal to continue drinking
- Buy a water bottle you love that is 1-2 L, I prefer clear so i can see how much water is left, and carry it with you all day long periodically checking in and taking a few gulps.
- A straw can help considerable to drink a large amount of water more quickly - I find this considerable useful in the am while I am drinking a huge glass of water flushing out all the toxins from the night prior
- Ice water vs room temperature is controversial. We know cold water causes blood vessels to constrict which can result in decreased nutrient absorption and stomach pain as well as interfere with the bodies natural process of cooling itself down. However, scientific studies show that cold water acts on the vagus nerve to slow down the heart rate, as well as decrease body temp, which can be very useful during a hot yoga class or to bring down a fever.
- If you are drinking water, but still do not feel hydrated try an electrolyte solution.
References:
- https://www.livestrong.com/article/512347-how-much-water-can-a-human-process-per-hour/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1433604/
- https://www.ncbi.nlm.nih.gov/pubmed/20680385
- https://www.hammernutrition.com/knowledge/hydration-what-you-need-to-know/
- https://www.livestrong.com/article/512347-how-much-water-can-a-human-process-per-hour/
- https://www.psychologytoday.com/ca/blog/you-illuminated/201010/why-your-brain-needs-water
My last blog post was about GMOs and touched on how it might not be the new genetic material causing disease, but rather our current farming practices - high pesticide, herbicide, and fungicide toxic coating our food and leaving soils depleted of any nutrients. Corn, soy, and canola are the most sprayed, but I also want to touch on the rest of our grains.
Why are grain food intolerance's on the rise?
The answer to this again is multi-fold, but I am again going to suggest it is associated with our current chemical dependent farming practices. I once attended a scientific lecture given by a researcher from Queens university discussing how durum wheat was bio accumulating the heavy metal cadmium instead of calcium. Another scientific journal I just read showed that if a plant was provided with aluminum and magnesium in the soil it will take up aluminum. Our minerals are competing with heavy metals for uptake into our plants and accumulating in the seeds. This is alarming as heavy metals have a similar shape, charge, and properties as our much needed minerals, particularly calcium and magnesium, and plants cannot tell the different.! No doubt this is why all rice is now found to be contaminated with arsenic and our wheat contaminated with cadmium.
So no more bread?
Wheat is another topic that has entire books dedicated to it, Wheat Belly is just one that comes to mind. Some people have to avoid it altogether, some can only handle it every once in a while, and some cannot eat north american wheat, but are fine when they go to Italy. Why so much discrepancy?
9 Reasons to be weary about eating wheat:
- 1. Based on the soils wheat was grown in will dictate how much heavy metal it has accumulated.
- 2. The germ is removed in most wheat and as such the B vitamins, minerals, and nutrients have being removed leaving it nutrient devoid so much so that it needs to be fortified.
- 3. It has being shown to increase a protein called zonulin, which deposits between the walls of the cells in out gut leaving spaces and allowing proteins to move into the blood stream (a condition called leaky gut, which increases ones risk for an autoimmune condition) and is associated with a larger waist circumference and obesity.
- 4. It can spike blood sugar levels having a glycemic index the same as glucose.
- 5. Wheat grains can sit in the bin for years before it being sold, increasing risk for contamination to mold and where it is heated in summer months causing the fats in the seed to become rancid.
- 6. Wheat is no longer left to rise the way it used to be traditionally. Now potassium bromate is added to flour in the US to increase its ability to rise quickly, but bromate has being linked to cancer.
- 8. We still do not know the effects of GMO wheat and everyone may respond differently to its effects - we still do not know.
- 9. The Canadian Food Guide was heavily influenced by agriculture, which put more stress and influence on eating grains.
NOTE: wheat, corn, & soy are some of the most heavily sprayed crops, so if you are having symptoms to wheat you may also want to pay attention to non-organic corn and soy as you may also be reactive to them and likewise for any heavily sprayed and processed grain.
Signs & symptoms you may have a grain intolerance:
- Diarrhea
- Gas
- Bloating and Cramping
- Constipation
- Stomach Pain
- Nausea and Vomiting
- Acid Reflux (GERD)
- Brain Fog
- Fatigue
- Anemia
- Joint and Bone Pain (arthritis)
- Skin Rashes
- Headaches and Migraines
- Unexplained Weight Loss or Gain
What testing is available?
Hair Nutrient Analysis:
My first recommendation would be to do a hair nutrient analysis. This involves measuring minerals and heavy metal content in the hair shaft, representative of the past 3 months. It is a simple test involving cutting new hair growth (the 3 cm closest to the scalp or using pubic hair) and sending it off to the lab for analysis. See an example of what the test looks like here. This gives a great starting point to determine if one is getting enough minerals where remember humans are like plants and if there are more heavy metals compared to minerals we will take them up as well.
Food allergy testing:
Secondly I would run a food allergy test to determine if one is reactive to any of these grains. It is a simple blood test and can be done in office where results generally come back within a week or two. See an example report here.
Celiac testing:
Next, based on severity of symptoms and family history I would recommend doing a Celiac test., Some Doctors say only 1% of the population is suspected to have celiac, which I suspect is higher; however, this is 1/100 so in the downtown core of Vancouver alone over 6000 people are suspected to have celiac. The reason I mentioned that I suspect this to be even higher is because a convention lab test measures for the IgA tissue transglutaminase antigen; however, 1/500 in Canada are suspected to have an IgA deficiency and as such will be misdiagnosed as not having celiac when they actually do; this equates to an extra 1000 people in downtown Vancouver. Thus, it is good to test for an IgA deficiency along with both IgA and IgG gluten sensitivities.
My first recommendation would be to do a hair nutrient analysis. This involves measuring minerals and heavy metal content in the hair shaft, representative of the past 3 months. It is a simple test involving cutting new hair growth (the 3 cm closest to the scalp or using pubic hair) and sending it off to the lab for analysis. See an example of what the test looks like here. This gives a great starting point to determine if one is getting enough minerals where remember humans are like plants and if there are more heavy metals compared to minerals we will take them up as well.
Food allergy testing:
Secondly I would run a food allergy test to determine if one is reactive to any of these grains. It is a simple blood test and can be done in office where results generally come back within a week or two. See an example report here.
Celiac testing:
Next, based on severity of symptoms and family history I would recommend doing a Celiac test., Some Doctors say only 1% of the population is suspected to have celiac, which I suspect is higher; however, this is 1/100 so in the downtown core of Vancouver alone over 6000 people are suspected to have celiac. The reason I mentioned that I suspect this to be even higher is because a convention lab test measures for the IgA tissue transglutaminase antigen; however, 1/500 in Canada are suspected to have an IgA deficiency and as such will be misdiagnosed as not having celiac when they actually do; this equates to an extra 1000 people in downtown Vancouver. Thus, it is good to test for an IgA deficiency along with both IgA and IgG gluten sensitivities.
Note: ~50% of people with celiac disease will not show any symptoms, but will still be suffering as they are not absorbing their nutrients. Eventually years down the road symptoms will develop, particularly fatigue.
Additional thoughts:
Want a cheaper way, although much more difficult, to determine if you have an intolerance to different grains? Simply get rid of grains all together for a few weeks and see how you feel. If you still feel lousy then lets look at a different food, or at your toxic load, especially heavy metals. However, if you are feeling better then slowly bring back each grain one at a time and monitor your symptoms - you are your best doctor and it may be a matter of listening to your body more closely.
Keep in mind I am not recommending to never eat grains - grains are a great source of fiber, minerals, and vitamins when grown in healthy soils. So, try to buy organic and try "safe" grains, such as quinoa, buckwheat, and millet - these are grains I hear less complaints about and come up much less on food allergy tests and they are actually quite delicious!
it is also a good idea to flood the body with a high quality multivitamin in the hopes that your body preferentially takes up the minerals instead of the heavy metals found in food. Binders can be useful as well, but this is a whole other conversation / blog post on how to deal with heavy metals.
Keep in mind I am not recommending to never eat grains - grains are a great source of fiber, minerals, and vitamins when grown in healthy soils. So, try to buy organic and try "safe" grains, such as quinoa, buckwheat, and millet - these are grains I hear less complaints about and come up much less on food allergy tests and they are actually quite delicious!
it is also a good idea to flood the body with a high quality multivitamin in the hopes that your body preferentially takes up the minerals instead of the heavy metals found in food. Binders can be useful as well, but this is a whole other conversation / blog post on how to deal with heavy metals.
References:
Magnesium deficiency in plants: An urgent problem
Heavy metals in wheat grain: Assessment of potential health risk for inhabitants in Kunshan, Chinahttps://www.sciencedirect.com/science/article/pii/S0048969708007213
What Is It? Wednesday: Bromated and Bleached Flour
Higher Levels of Serum Zonulin May Rather Be Associated with Increased Risk of Obesity and Hyperlipidemia, Than with Gastrointestinal Symptoms or Disease Manifestations
Immunoglobulin A Deficiency
Heavy metals in wheat grain: Assessment of potential health risk for inhabitants in Kunshan, Chinahttps://www.sciencedirect.com/science/article/pii/S0048969708007213
What Is It? Wednesday: Bromated and Bleached Flour
Higher Levels of Serum Zonulin May Rather Be Associated with Increased Risk of Obesity and Hyperlipidemia, Than with Gastrointestinal Symptoms or Disease Manifestations
Immunoglobulin A Deficiency
Pictures of mice with great big tumors are easily found on the internet after a search for GMO foods - it really is alarming! Could this be happening in our bodies? What I do know is that most studies use either corn or soy. Now corn is not easily digested for anyone; it needs to be soaked in a lye solution like the Aztecs used to do which increases its nutrient content, removes mycotoxins, and makes it better absorbed. There is a condition called pallegra that results from subsisting mainly on corn, which causes niacin deficiency.
With that being said, the very first study on the link below compares the damage on liver cells after eating both GMO corn and normal corn. Both caused damage; however, the GMO corn caused significantly more. Another question arises: is this due to the new genes themselves or the fact that more chemical spray can now be used on these plants? Corn, soy and canola are all bred to be "roundup ready" able to withstand high doses of chemical applications; we are ultimately "candy coating" the seeds with pesticides, herbicides, and fungicides, which are later taken up into the seeds themselves. Heavy metals have similar structures to our essential minerals (magnesium, calcium, zinc, iron, etc.) and plants cannot tell the difference.
Next is soy, which again is a heavily sprayed crop. Moreover, during its processing they use high heat to remove the outer shells and then soak the beans in chemical solutions, particularly hexane ( a major component in gasoline) to produce the soymeal - a double wammy toxic mess.
So, in my opinion err on the side of caution and buy organic or not at all. Also, it might be a good idea to consider a heavy metal screening and a individualized detox program.
RESEARCH STUDIES:
Feeding Study with Bt Corn (MON810: Ajeeb YG) on Rats: Biochemical Analysis and Liver Histopathology
feeding_feeding_study_with_bt_corn_mon810_ajeeb_yg_on_ratsbiochemical_analysis_and_liver_histopathology.pdf | |
File Size: | 1902 kb |
File Type: |
-shows that corn in general is bad on liver cells where GMO corn is worse
Republished study: long-term toxicity of a Roundup herbicide and a Roundup-tolerant genetically modified maize
longterm_toxicity_of_a_roundup_herbicide_and_roundup_tolerant_genetically_modified_maize.pdf | |
File Size: | 2467 kb |
File Type: |
-links cancer development to GMO corn
There are many more scientific journals online if you take the time to have a look!
Rumancik Report
A blog dedicated to reviewing and reporting the basics of healthy living from diets, supplements, botanicals, homeopathics, what science says, what tradition says, and everything in between.
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