Major health implications of excessive GMO wheat consumptions

One of the hottest topics in the agricultural media is the increasing use of GMO wheat. GMO wheat has several positive attributes compared to its natural counterpart yet we can ask a very important question: does GMO wheat can have any negative impact on the consumer’s health? In this article we will try to investigate the possible health implications caused by this genetically modified plant.

Being a genetically modified organism, the wheat protein profiles of these species are still under scientific investigations. It is possible though that there are various strains of wheat protein in the flour that cannot be encountered in ordinary wheat products. These unknown strains of protein upon entering into a human body may initiate various – so far unknown – biochemical reactions, which then may lead to more serious health implications in the future.

Furthermore, these unknown proteins can have reactions with the yeast throughout the baking process, which can also lead to further biochemical by-products. These new substances will have a completely unknown safety profile hence posing an increased health risk for the consumers.

With the new proteins and the yeast-produced by-products, the consumer introduces various new compounds into his/her digestive system. These compounds may be used as a food resource for the fauna of the digestive tracts yet there is a possibility that majority of these products will accumulate in the system as it cannot be consumed by neither the microbes nor the human being.

However, the high level of accumulated protein may help the introduction of new microbiological species in the digestive system, which can consume this indigestible protein thus populating the whole system. This can eventually lead to a major digestive system infection.

In order to tackle the problem of unknown biochemical and safety profile of the flour extracted from GMO wheat, researchers from all around the world are trying to identify all of these new protein strains that may get produced via this new species. This is still an open question here though, which cannot be answered easily.

Are we aware of the biochemical reactions and the by-products being produced through the baking, raising and cooking process of the bread-baking? How about the GMO containing bread entering our digestive system? Are those new proteins degrades as they should, without creating unwanted by-products? Are we all completely safe by eating GMO bread day-by-day without risking our future well-being? Unfortunately these questions still not answered and yet GMO containing foods are everywhere.