Steve Vincent
eFoodsDirect

Imagine sitting down for a nice breakfast with your family when all of sudden your child starts coughing up mucus, and then soon after is gasping for air. You try giving the child an antihistamine, but to no avail. The reaction continues. You race the child to the emergency room and by the time you arrive, the child can barely breathe. Imagine the sense of panic you would feel. Imagine the sense of helplessness.

This scenario is playing out more and more frequently for a number of families throughout the United States and is rising at an alarming rate. It is estimated that about 7.8 million people in the U.S. have food allergies. Research has shown nearly 8 percent of children under the age of 18 have a food allergy and two in five of those suffer with an allergy severe enough to lead to trouble breathing, a sharp drop in blood pressure, or even death.

So what is going on? Why the explosion of food allergies in recent years?

First off, let us define what a food allergy is. Simply put, a food allergy is when your body sees food proteins as a foreign substance and begins defending itself by unleashing an inflammatory response to rid your body of the foreign invader. For some, it might be a mild rash. For others, it could be an anaphylactic reaction requiring an adrenaline shot and trip to emergency room.

So if we are seeing more people whose bodies are fighting against what they eat, it begs one to ask the question, “Is there something new or different being placed in our food that was not there before?”
Yes.

Back in the early 1990’s, the food industry began the practice of introducing genetically altered food proteins into our food supply for maximizing profitability. Surprising though, no human trials were conduct to see if they were safe.

For example, in 1994 scientists for the dairy industry were able to create a genetically engineered protein and synthetic growth hormone and inject it into cows to help the cows produce more milk. However, it made the cows sick. It caused the cows to develop mastitis, ovarian cysts, skin disorders, and other complications.

Most countries around the world took a stance and refused to introduce it into their dairy and milk supply because it “hadn’t been proven safe.” The U.S. however took a different approach and decided to allow it into our dairy and milk supply because it “hadn’t been proven dangerous.”

Now this is just one example; From genetically modified soy to corn that can make it own pesticide, the food supply is rampant with “frankenfood” that is sitting on the tables of the unsuspecting.
While some may argue a direct correlation, the truth of the matter is food allergies are exploding at an alarming rate and men in white lab coats are constantly tinkering with our food supply.

For this reason, many are choosing to exercise the proverbial ounce of prevention instead of having to pay their doctors for the pound of cure when it comes to food allergies. By simply being aware of what goes into your food, where it comes from, how it is made and whether or not it contains genetically modified organisms, you can take care of your health, your well-being, and your peace of mind. If you do not, who knows what may be in store the next time you sit down for breakfast.

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