Smith 309 - GMO Food Allergies & Gluten Sensitivity (DVD)

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SKU: D309
Release date: 2013
Dimensions: 7.5 x 5.3 x 0.6

Quick Overview

In this lecture, Jeffrey Smith reveals the truth about GMOs and their shocking effects on health that the biotech industry tries to cover up.
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Product Description

Find out the relationship between GMOs and inflammatory diseases, as well as food allergies and gluten sensitivity in this eye-opening lecture that will leave you taking a non-GMO shopping guide with you on your next trip to the grocery store.


Because of the commonness of soy and corn and others foods in processed foods, about 30,500 genetically modified food products sit on US grocery store shelves.

Here are some GM foods:

SOY: 94% of the US soybean crop was genetically modified in 2011, according to the USDA.
Soybeans show up in many traditional (i.e. not organic) soy products, such as tofu, soy milk, soy sauce, miso, and tempeh, as well as any product containing the emulsifier lecithin (often derived from soybean oil), such as ice cream and candy.

CORN: 88% of the US corn crop was genetically modified in 2011, according to the USDA.
GM corn can make its way into hundreds of products: breakfast cereals, corn-flour products (tortillas, chips, etc.), corn oil products (mayonnaise, shortening, etc.), and literally anything sweetened with high-fructose corn syrup, which covers sweetened fruit drinks, processed cookies and other snacks, yogurts, soups, condiments, and many other products.

SUGAR BEETS: 95% of the US sugar-beet crop was genetically modified in 2009, according to the USDA. Around half of the sugar produced in the US comes from sugar beets. If a non-organic bag of sugar or a product containing conventional sugar as an ingredient does not specify “pure cane sugar,” the sugar is likely a combination of cane sugar and GM sugar beets.

CANOLA OIL: 90% percent of the US canola crop was genetically modified in 2010, according to the New York Times.
Any canola oil made in the USA. This popular cooking oil, originally derived from rapeseed oil by breeders in Canada (the name is a contraction for “Canadian oil, low acid”) comes from a genetically modified plant that is no longer simply cultivated, but grows wild across the Dakotas, Minnesota, and Canada.

COTTONSEED: 90% of the US cotton crop was genetically modified in 2011, according to the USDA.
The cotton plant, genetically modified to be pest-resistant, produces not only fibers for fabric, but also cottonseed oil, available on US shelves as a standalone product, and also commonly used as an ingredient in margarine, in salad dressings, and as a frying oil for potato chips and other snacks.
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