Thursday, October 25, 2012

So Much More Than a Pretty Face!

by Glen Depke

While we most likely recognize the skin by looking at the pretty face of ourselves or of others, your skin as an essential organ of your body and is so much more than just the pretty face. 

Your skin is the largest organ in the human body, and although not truly part of the Musculoskeletal System, has many structural and functional resemblances to Bones and Muscles and is composed of many of the same Connective Tissues that occur around Bones and Muscles. Most Skin growth occurs within the Stratum Germinativum (Basal Layer) of the Epidermis. Skin replaces itself almost every 27 days - it continually produces a horny protective covering of Proteins (via the process of Keratinization) and continually sheds its outermost layer of dead Cells (via the process of exfoliation).

Biological Function of the Skin

Excretory System
 The Skin is responsible for the excretion of some wastes such as Sweat from the body.

Immune System
 The Skin is regarded as an “outposted” component of the Immune System:
  - The Skin helps to protect the body from invasion by Detrimental Microorganisms.
- Langerhans Cells in the Skin control the majority of the Skin’s Immune System functions.

Nervous System
 The Skin contains Receptors for the Senses of Touch, Pain and Temperature (thermoregulation, thermostatic function).

Water Balance
 The Skin helps to maintain the body’s Water Balance. It helps to prevent excessive loss of Water (Dehydration).

Chemical Composition of the Skin

 Lipids comprise 2% of the Skin.
 Minerals comprise 0.5% of the Skin.
 Proteins comprise 25.5% of the Skin.
 Water comprises 70% of the Skin.
 Other substances comprise 2% of the Skin.

These Substances are Toxic to the Skin

 Alcohol (ethanol) prematurely ages the Skin.

 Excessive consumption of Simple Sugars causes Cross-Linking (glycosylation) of the Collagen in Skin, resulting in Wrinkles.

Electromagnetic Radiation
 Excessive exposure to Sunlight accelerates the Aging Process in the Skin and causes Cross-Linking of the endogenous chemicals in the Skin (due to the UV-A form of Ultra-Violet Radiation)
  - Exposure of the Skin to Ultra-Violet Radiation severely depletes its Vitamin C content.
- Exposure of the Skin to Ultra-Violet Radiation stimulates the production of Superoxide Free Radicals.
- Exposure of the Skin to Ultra-Violet Radiation activates Nuclear Factor-Kappa B (NF-Kappa B) which degrades the Skin’s Collagen and Elastase content by “switching on” the genes that activate Collagenase and Elastase, enzymes that degrade the Skin’s Collagen and Elastin content).

 Excessive Cortisol levels inhibit the regeneration and repair of the Skin.

 Arsenic accumulates in the Skin.
 Excessive consumption of Chlorine is toxic to the Skin.

Pharmaceutical Drugs
 Doxorubicin can damage the Skin. 
 Mitomycin C can cause severe injury and ulceration of the Skin if it accidentally spills onto the Skin as it is being injected.

 Lipofuscin is the chemical responsible for Age Spots (Liver Spots) on the Skin.

 Nuclear Factor-Kappa B (NF-Kappa B) contributes to the Aging Process (including Wrinkles) of the Skin: 
  - NF-Kappa B initiates the degradation of the Collagen and Elastin content of the Skin that occurs during the progression of the Aging Process (it “switches on” the Genes for the Collagenase and Elastase enzymes that degrade Collagen and Elastin).

These Ailments are Toxic to the Skin

Aging Process
 The Aging Process causes the Skin to become thinner and more transparent:
  - The progression of the Aging Process causes deterioration of the structural attachment between the Dermis and the Epidermis of the Skin.
- The Skin loses its elasticity in tandem with the progression of the Aging Process.
- The Skin’s Collagen content declines in tandem with the progression of the Aging Process.
- The Skin’s Immune function declines in tandem with the progression of the Aging Process (this results in a reduction in the Skin’s ability to counteract Antigens and a reduction in the Skin’s ability to mount inflammatory responses).
- Blood Circulation to the Skin declines in tandem with the progression of the Aging Process.
- The Skin’s ability to perceive Pain declines in tandem with the progression of the Aging Process.

Water Metabolism
 Skin has more Wrinkles and appears "rougher" when the body is affected by Dehydration. 

Myths Dispelled

 Many cosmetic companies make claims that their (topically applied) products that contain Liposomes can retard the Aging Process of the Skin and that they can reactivate Skin Cells. 

So truly recognize your skin as more than just a pretty face and find your health and wellness reach new levels.

If you have any questions in regard to this article, please leave a post below for us to address personally.

Sunday, October 21, 2012

Confusion with Oxidation?

by Glen Depke

I have had readers asking questions about oxidation and there appears to be quite a bit of confusion when the word oxidation comes up. Here are some questions that have come up.
  • Is oxidation breathing?
  • Is oxidation increased during exercise?
  • If oxidation is good, why would we need antioxidants?
  • Should we limit or promote oxidation?
  • Is oxidation good or bad?
As these questions unfold, it makes sense as to the confusion of this topic and why the subject can appear to be contradicting. 

Let's clear this up.

First of all, oxidation is a process where oxygen combines with another substance to produce an oxide. Every second we breathe in oxygen, which goes inside our bodies and the process of oxidation occurs. The human body converts a small amount of the oxygen that we breathe into free radicals as a positive step to ward off disease. However, an excess of these free radicals and the wrong type of free radicals can create havoc in the body. This risk increases considerably when we breathe in air that is polluted with emission from vehicles, industries and other pollutants. With this said, we can also understand that exercising to an extreme, which will also increase oxygen intake, has the potential to lead to an increase in free radical activity.

Another natural production of free radicals occurs during the process of digesting our foods. Our bodies break down the food we eat into usable energy and a side effect from this is the formation of free radicals. Consuming raw foods or consuming cooked foods with a quality digestive enzyme will significantly decrease the free radical production tied into digestion.

Another source of free radical production is caused by the immune system. Yes, your immune system will create free radicals in order to fight off bacteria and harmful disease.

Fortunately our bodies have natural antioxidants which will neutralize these free radicals. The problem occurs when your body produces more free radicals than your body can handle and/or when our body has lost the ability to produce its natural antioxidants. 

Unfortunately there are many factors in our culture that increase free radical activity. Here is a list of common free radical stimulatants:
  • Environmental pollution (from air, water, household chemicals, asbestos, pesticide residues, & other man-made pollutants including the out-gassing of plastic and other synthetics)
  • Preservatives, Colorings, and other food additives
  • Smoking and passive smoke
  • Exposure to excess heat or cold
  • Medical Treatment including medications
  • Alcohol
  • Detrimental Bacteria
  • Parasites
  • Chemotherapy & Radiation
  • Prescription & Over The Counter Drugs
  • Exercise
  • Lack of Clean & Fresh Air
  • Radiation (including electromagnetic radiation from anything electric such as outside power lines; wires in your home/work, TVs, computer monitors, etc.
  • Heart Disease & Strokes
  • Computers/Monitors/TVs
  • Cooking Food
  • Microwave Use
  • Refrigerators
  • Nutrient deficiencies (major & minor) which can still occur even on the best of diets (even fresh, raw foods contain only as many nutrients as the soil in which they were grown)
  • Sunburn
  • Stress of any kind
  • Judgment or any other non-positive mental state
  • Synthetic materials such as Polyester, Acetate, Satin, Plastics, etc.
  • Tap Water 
Obviously there is much within our life that creates free radical activity. While it would be nice to say that we could eliminate what creates free radical activity, that simply is not realistic, nor would be want to completely eliminate this oxidation and creation of free radicals. 

The key is to reduce as many external circumstances as we can that lead to further oxidation and free radical activity while increasing antioxidant activity. There are two ways we can increase antioxidants, food and supplements.

Nutritional Sources:
  • Berries — Blueberries, blackberries, raspberries, strawberries and cranberries are among the top sources of antioxidants.
  • Beans — Small red beans and kidney, pinto and black beans are all choices rich in antioxidants.
  • Fruits — Many apple varieties (with peel) are high in antioxidants, as are avocados, cherries, green and red pears, fresh or dried plums, pineapple, kiwi and others.
  • Vegetables — Those with the highest antioxidant content include artichokes, spinach, red cabbage, red and white potatoes (with peel), sweet potatoes and broccoli. Although the effect of cooking on antioxidant levels varies by cooking method and vegetable, one study showed that cooking generally increased levels among select vegetables.
  • Beverages — Green tea may come to mind as a good source of antioxidants, but other beverages have high levels, too, including coffee, red wine and many fruit juices such as pomegranate.
  • Nuts — Walnuts, pistachios, pecans, hazelnuts and almonds are some of the top nuts for antioxidant content.
  • Herbs — These may be unexpected suppliers of antioxidants, but ground cloves, cinnamon and ginger, dried oregano leaf and turmeric powder are all good sources.
  • Grains — In general, oat-based products are higher in antioxidants than are those derived from other grain sources.
  • And for dessert — Done forget that a piece of dark chocolate ranks as high or higher than most fruits and vegetables in terms of antioxidant content. Note that this is for high quality dark chocolate.
List of Antioxidant Supplements:
  • Carotenoids - Plants are constantly being bombarded by sunlight and ultraviolet rays. Since they can’t just go inside or erect a parasol when they’ve had enough sun, they produce strong antioxidants to protect their cells against cell damage from ultraviolet radiation and other environmental carcinogens. It is a potent group of antioxidants, and having a daily intake of them is an important disease-preventing measure. Several hundred of these antioxidants are known to exist, and the most potent and beneficial ones are these six:

  • Flavonoids - Flavonoids are antioxidant phytochemicals that form the water-soluble colors of vegetables, fruits, grains, leaves, and bark. Flavonoids come in many forms, and different plants contain different concentrations of them. Some flavonoids may have up to fifty times more antioxidant activity than vitamins C and E. Impressively, flavonoids from red grapes are more than a thousand times more powerful than vitamin E in inhibiting oxidation of human LDL cholesterol. A steady intake of flavonoids can do a lot for your health.

         I use resveratrol on a regular basis personally
  • Isoflavones - Isoflavones are found in soybeans and other legumes. In the body, they are converted to phytoestrogens (plant estrogens), compounds that may help inhibit the growth of hormone-dependent cancers and other cancers. In addition, they lower total cholesterol levels and protect against heart disease.

  • Vitamins
         Vitamin A
         Vitamin C
         Vitamin E

         Personally I use Vitamin A daily and Vitamin E
  • Minerals - All minerals are antioxidants and must be acquired through the diet, because none of them are produced by the body. Minerals are exceedingly important for the proper functioning of the body and the assimilation of vitamins. Selenium and zinc are the two most powerful mineral antioxidants.

         I use a zinc liquid personally
  • Allium vegetables - The genus allium encompasses over 500 plants, but the best antioxidants in this group are garlic, onions, shallots, and leeks. These vegetables contain flavonoids, vitamin C, selenium, and sulfur compounds that have potent cancer-fighting properties. In addition, they may help prevent heart attacks stroke by lowering cholesterol and blood pressure and preventing blood clots. They benefit the liver by activating detoxification enzyme systems, and may be helpful in preventing allergies and asthma. These vegetables retain their antioxidant properties even when cooked, and odorless garlic caps are available.
  • Bilberry - This potent antioxidant, which is an herb, is also called European blueberry. It contains anthocyanides, which keep capillaries strong, protect against cataracts and night blindness, and improve circulation. As well as having anti-carcinogenic effects, it inhibits the growth of harmful bacteria and acts as an anti-inflammatory. Bilberry supplements are widely available, either as pills or in liquid form.
  • Coenzyme-Q10 - This antioxidant is also known as ubiquinone, since it is present in every living cell. It provides the cells with energy to effectively carry out their functions. Without this antioxidant, our cells would simply not work. The levels of Q10 fall with increasing age, a fact which may have impact on the diseases and illnesses we associate with age. Infection, stress, and poor eating habits can also affect the body’s ability to produce sufficient amounts of this necessary enzyme. Q10 shares many of its antioxidant properties with vitamin E. It has been shown to increase energy, improve heart function, help reverse gum disease, and strengthen the immune system. It may also slow the deterioration rate in Parkinson’s disease, and is the only known substance to have that effect. Coenzyme Q10 has many other positive effects and is a most valuable antioxidant ally in disease prevention and anti-aging. Coenzyme Q10 is found in meat, dairy products, eggs, cereals and vegetables. Storage, processing and cooking significantly reduces the Q10 content of these foods, so supplementing your diet with additional Q10 is a good idea. Personally I take CoQ10 almost every day.
  • Cruciferous vegetables - Broccoli, Brussels sprouts, cabbage, cale etc. are very rich in antioxidants such as vitamin C and other flavonoids, and also phytochemicals called indoles and sulforaphane. Indoles inactivate estrogens that promote the growth of tumors, particularly in the female breast. Sulforaphane stimulates cells to produce cancer-fighting enzymes. This combination of antioxidants makes cruciferous vegetables potent cancer-preventers. Cruciferous vegetables may not be among the most popular foods, but many of their beneficial antioxidant effects may be obtained through supplements.
  • Ginkgo Biloba - Ginkgo Biloba is a potent antioxidant herb which is best known for improving circulation. It helps increase the blood supply to the brain, the heart, and all other body parts. It strengthens the mental processes and the ability to concentrate, as well as ease muscle pain and improve male potency. For this last reason, Ginkgo Biloba is sometimes known as “nature’s Viagra”. Interestingly, this antioxidant may improve perception and social functioning in victims of Alzheimer’s disease. Like many other antioxidants, it protects cells from free radicals and may therefore prevent cancer and slow the aging process. Macular degeneration of the eyes may be prevented and treated with Ginkgo Biloba, which also has been shown to work as an antidepressant. Ginkgo Biloba is widely available as a supplement.
  • Glutathione - This antioxidant is produced in the liver from amino acids. It protects cells throughout the body, and may help prevent cancer, especially of the liver. Glutathione is beneficial as an immune system booster, a detoxifier of heavy metals and drugs, and may also protect against radiation poisoning and negative effects of smoking and alcohol abuse. It also functions as an anti-inflammatory treatment of allergies and arthritis. Glutathione is found in vegetables and fruit, but cooking will significantly reduce its potency. Taking glutathione as a supplement is little to no benefit because of its poor absorption and assimilation. I do recommend a glutathione recycler, which is the nutrients needed to increase your own production of glutathione. This is such a key since glutathione is your bodies' primary antioxidant that actually assist every other antioxidant in your body. Personally I take a vascular cream of glutathione almost every day.
  • Lipoic acid - This antioxidant is produced naturally by the body. It is a unique defender against free radicals, and is sometimes called the universal antioxidant. Many other internally produced antioxidants have specific jobs, whereas lipoic acid enhances the activities of other antioxidants in the body, as well as being an excellent antioxidant on its own account. Lipoic acid may, for instance, temporarily fill in for vitamins C or E if their levels are low. Because of its ability to pass through the blood-brain barrier, it can reverse the negative effects caused by a stroke. Lipoic acid helps normalize blood sugar levels and can prevent serious complications from diabetes. Our bodies’ production of lipoic acid decreases with advancing age, so it is a very beneficial supplement for those over age forty.
  • Melatonin - This antioxidant hormone is produced by the brain’s pineal gland during sleep and helps maintain the body’s natural biorhythm. Melatonin may also help retard the aging process, especially by preventing the oxidative damage to brain cells that are associated with Alzheimer’s and other conditions. Cluster headaches may be alleviated by melatonin, and it has the ability to boost the immune system’s ability to stop tumors from spreading. Melatonin is found in tomatoes and other vegetables, and is available as a supplement. I do not recommend melatonin supplement use as an antioxidant due to fact that hormones require a very delicate balance in your body.
  • Superoxide dismutase - This antioxidant is an enzyme which is particularly powerful with skin tissue, revitalizing cells and reducing the rate of cell destruction. Superoxide dismutase helps the body use essential zinc, copper and manganese. Good sources of this antioxidant are barley grass, cabbage, wheatgrass and broccoli. As we age, our bodies produces less of this beneficial antioxidant, so supplementation could be an important factor in reducing wrinkles and retarding the aging process. Personally I take this daily in a vascular cream.
So we can see that a level of oxidation is actually a very positive aspect of our health and wellness, yet when this gets out of control and our antioxidant levels do not meet the levels of our oxidation, chronic dis-ease states will likely develop.

Please use this information to move into empowering choices within your life to reduce oxidation levels, increase antioxidant rich foods and supplements and live your life of health and happiness.

If you have any questions in regard to this article, leave a post below for me to reply to personally.

Monday, October 15, 2012

High Blood Sugar is Causing What?

by Glen Depke

So most of us already know that high blood sugar is an issue that can lead to insulin resistance and Type II Diabetes.

For most this does not seem to be a concern though because high blood sugar and related disease is rising at an alarming rate. This is also not an "adult only" issue any longer. 25.8 million children and adults have diabetes. This is over 8% of our population. The fact this is not recognized here is the incredible number of individuals that are significantly challenged with high blood sugar, yet they do not even know it.

Let's first discuss diabetes.

Most are familiar with Type I and Type II Diabetes, but did you know that there is a Type 1.5 and Type 3. Type I is an autoimmune condition that has destroyed the pancreas's ability to produce insulin. Type II is a lifestyle condition that is typically brought on by poor diet, lack of exercise and/or stress. Type 1.5 is an autoimmune reaction that has yet to manifest as full blown Type I. Type 3 is a pancreatic dysfunction that is brought on by challenges with brain function.

Yikes, doesn't this sound bad enough in and by itself? Well, there's more...

High blood sugar can lead to increased cortisol and a hormone imbalance which in turn can lead to a PH imbalance and poor electrolyte balance. Understand that high cortisol and hormone imbalances create an unhealthy adrenal function and your adrenals play a role in the whole of your being. In regard to the electrolytes and PH, most understand that an acidic body is the environment needed to develop disease. Obviously not the environment of choice, yet most of us chose this.

High blood sugar also increases leptin, leading to a leptin resistance in the hypothalamus which over time will lead to an increased appetite, even though we are getting adequate nutrition. I cannot tell you how many times I see this with clients in my practice.

Another challenge with high blood sugar is tied into insulin resistance. When we are stuck in insulin resistance, this leads to an activation of fat cells. Yes, you heard it right, more fat on you butt, legs, stomach and all the places you do not want it.

This also leads to insulin surges which can lead to high estrogen in men and high testosterone in women. These hormone imbalances will also lead to impaired liver function, creating a whole other negative stream of events in your body. The high estrogen in men and high testosterone in women is becoming a huge issue overall. I actually see this in testing with regularity. Men with increased breast tissue and hot flashes and women with thinning hair on their head yet and increase in facial hair are just some of the symptoms I am seeing more often.

Another factor with high blood sugar is the activation of chronic inflammatory states, known as a NF-kB state. Chronic inflammation leads to pain, autoimmunity, degeneration of brain/neurological function and leaky gut as well as many other bodily imbalances.

High blood sugar will also atrophy the brain. Yes, more sugar, less brain!

So ultimately, how important is it to maintain optimal blood sugar? Well, it is safe to say it is just about life or death.

To address this, I recommend paying attention to the factors listed below:
  • Consume low glycemic foods
  • Eliminate fructose consumption as much as possible
  • Shift your reaction to stress in your life (notice I do not say remove stress as this is not possible for most of us)
  • Assess your adrenal function
  • Discontinue the consumption of cross reactive foods (click here for complimentary webinar)
  • Support proper digestive (gut) function with a quality probiotic and digestive enzyme. I always recommend the Depke Wellness Prime Digestive Support and Prebiotic/Probiotic Formula on the Depke Wellness Store
  • Test your C-Peptide marker for a baseline understanding for your ability to produce insulin
  • If you have already been diagnosed as with Diabetes assess autoimmunity as a likely challenge
  • Eliminate fatigue after meals
  • Address inflammatory state
  • Increase exercise
Understand that this is all workable. For those in any level of blood sugar challenges, this is progress to be significantly balanced, completely reversed or at least controlled.

If you are not a current client of Depke Wellness and have any questions about blood sugar challenges, you can call Depke Wellness for a complimentary 20 minute session either in office or over the phone. Please call 949.954.6226.

Monday, October 8, 2012

What is a Cross Reactive Food?

by Glen Depke

Gluten truly has become such an issue in our culture that we are now developing cross reactions to other foods that we used to consider safe to eat. I know...uggg...what the heck can we do about this? Trust me, I am just as frustrated as you with this but there are definitely ways to address this.

First let's review something we have talked about many times before. The main reason gluten is such an issue for "most" of us is the fact that wheat specifically is genetically modified and processed in a way that significantly increases the level of intolerance that we are currently living with. Also reviewing that a gluten intolerance can be one of or the main underlying factor in almost any chronic illness. Those are simple facts that we live with here is the US and Canada. There are some that have intolerance to gluten of any kind and even wheat in other countries because of a deep genetic challenge.

So what's with the cross reactions?

If you have been gluten intolerant for some time, which honestly is most of you reading this, and have continued to consume gluten, this leads to an immune system response. Over time your immune system attacks the protein that is within gluten, which is referred to as gliaden or glutenin. Once the body has been "attacking" these proteins over time as your immune response, the body may begin recognizing similar proteins as the same substance and begin to attach these also. I have seen this in many clients recently and honestly, you want to know this. You may not like the findings but this is much better than suffering with the chronic ailments created by these powerful immune system reactions.

Here's some recent client examples for you.

Working with one women over a number of years that was always in a slow but steady level of improvement that honestly, both myself and this woman wanted to expedite. Yes, we both wanted her to get better quicker. I had suggested to her that we test for a cross reaction. Well the test came back and she had a cross reaction to teff, coffee, dairy and eggs. Now the teff and coffee were a non-issue because she did not use either of these, but the dairy and eggs were another story. She ate eggs and cheese every day. So in essence, this woman was fueling the fire of chronic illness every day that we were working on putting out this fire. No fault to anyone, we simply were ignorant to the fact of her cross reaction.

Another women in a similar situation has cross reactions to, surprise, all the gluten free grains. Millet, quinoa, amaranth, buckwheat and tapioca. She also had challenges with potato and eggs. I was actually fortunate enough to be invited to her last potato indulgence gathering to offer support in saying goodbye to her old friend, the potato.

Others' get their test back kicking and screaming. I get it, it is not fun to find out that a food you enjoy and consume on a regular basis is killing you. Yes, I said killing you! It's a slow death, but very much a part of the process. Often I feel as if I am taking away somebody's best friend but it is really quite the opposite. The testing is only uncovering the root of the problem that has not been addressed in years or decades.

So what are these cross reactive foods specifically? 
  • Rye
  • Barley
  • Milk
  • Casien
  • Whey protein
  • Chocolate (milk)
  • Oats
  • Yeast
  • Coffee
  • Sesame
  • Buckwheat
  • Sorghum
  • Millet
  • Hemp
  • Amaranth
  • Quinoa
  • Tapioca
  • Teff
  • Soy
  • Egg
  • Corn
  • Rice
  • Potato
So any on this list is a potential cross reactive food that can burn out your adrenals, compromise your immunity, disturb your gut, challenge your brain, lead to inflammation and overall, create chronic illness.

To my knowledge, the best testing for this is done by a company called Cyrex Labs. This is the company that myself and other practitioners in my office use on a regular basis to assist in uncovering these cross reactivities.

If you have any questions or comments in regard to this article, please leave this below for me to address personally. If you are new to Depke Wellness you can also call my office for a complimentary 20 minute phone consultation at (949)954-6226.

Monday, October 1, 2012

GMO's are NOT Bad? LOL!

by Glen Depke

I know, we are all told of the good that is provided by genetically modified organisms (GMO). The pros that are described in different areas are as listed below:
  • Crops
    • Enhanced taste and quality
    • Reduced maturation time
    • Increased nutrients, yields, and stress tolerance
    • Improved resistance to disease, pests, and herbicides
    • New products and growing techniques 
  • Animals
    • Increased resistance, productivity, hardiness, and feed efficiency
    • Better yields of meat, eggs, and milk
    • Improved animal health and diagnostic methods
  • Environment
    •  "Friendly" bioherbicides and bioinsecticides
    •  Conservation of soil, water, and energy
    • Bioprocessing for forestry products
    • Better natural waste management
    • More efficient processing
  • Society
    • Increased food security for growing population
I know all of this sounds like it could and should be a great idea, but it comes at a price. The scary aspect is that we still do not even know the extent of the price we are paying because we are in essence an ongoing experiment.

Yes, we are! That means you and me, our friends and those that we love. If it does not sound scary, it should.

Here are some of the cons:
  • Safety
    • Potential human health impacts, including allergens, transfer of antibiotic resistance markers, unknown effects
    • Potential environmental impacts, including: unintended transfer of transgenes through cross-pollination, unknown effects on other organisms (e.g., soil microbes), and loss of flora and fauna biodiversity Access and Intellectual Property
    • Domination of world food production by a few companies
    • Increasing dependence on industrialized nations by developing countries
    • Biopiracy, or foreign exploitation of natural resources
  • Ethics
    • Violation of natural organisms' intrinsic values
    • Tampering with nature by mixing genes among species
    • Objections to consuming animal genes in plants and vice versa
    • Stress for animal
  • Labeling
    • Not mandatory in some countries (e.g., United States)
    • Mixing GM crops with non-GM products confounds labeling attempts
  • Society
    • New advances may be skewed to interests of rich countries

I can share first hand from my own personal experience as well as my work with clients, the challenges created by GMO's. 

Three of the top GMO foods we consume with some regularity are wheat, corn and soy. These are three nutritional choices that are wreaking havoc on our society today. You might think these are natural wholesome foods, but it truly cannot be furture from the truth.

These foods are three of the top ten that I see my clients, even myself personally, creating an immune system reaction. This is when your own body's immune system is attacking a food that you eat because it is no longer recognized as food or your small intestines are damaged and allowing whole food particles into your blood stream. Either way, the long term expression of this is inflammation and autoimmunity and these are two factors that are recognized with regularity in regard to chronic illness. I see this with regularity in my practice.

In the end, eat real food as it was created or has evolved for us. We, as people, think we can do better but we are proving very quickly that this simply is not true.

Now you know why I say (LOL!) when talking about GMO foods!