Our Food Supply Has Been Radically Altered Since the Mid-’90s

I posted numerous times about food and athletic performance. You want you child to be at their best on and off the mat? A large part of that is nutrition.
Between 1997 and 2002 the number of peanut allergies doubled, and the number of hospitalizations related to allergic reactions to food increased by 265 percent.2

Between 1997 and 2011, food allergies (of all types) among children rose by 50 percent.3 Today, an estimated 15 million Americans and 17 million Europeans have some form of food allergy. Incidence of celiac disease and other forms of food intolerance have also become more common.

So is there something “foreign” in our food today that wasn’t there before? Absolutely. There’s a whole host of ingredients that could cause problems, including food dyes, artificial flavors, preservatives, various additives and, of course, GMOs.

Ever since the mid-1990s, new food proteins have been engineered and steadily introduced into our food supply, yet many are still unaware that a major shift has occurred. One of the first foods to undergo this change was milk, which incidentally is also the No. 1 food allergen in the U.S.

No long-term human trials have ever been done to evaluate the health effects of GE ingredients, and no one knows what the effects of a lifetime’s worth of GMO consumption might be.

2. http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(08)60659-5/abstract
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