Research Project Abstract

There are continuous murmurings about the debate over labeling of genetically modified organisms in our food, and one of the most frequent arguments for the opposition is that GMOs cause the development of food allergies such as gluten intolerance. This article argues that GMOs should not be classified as a source of gluten intolerance in the controversy over labeling and consuming genetically engineered products. It begins with an explanation of terms such as wheat breading and gluten intolerance before delving into the relationship of these terms in the debate over GMOs. The paper then goes on to describe some of the current aspects as well as some of the history of the debate over labeling GMOs. Some common misconceptions about GMOs are disputed, and studies are analyzed that explain the health risks of consuming GMOs. Finally, the evolution of the human diet is discussed as the basis of gluten intolerance.  This article uses mostly scholarly scientific sources and articles from online non-profits or public, scientific websites.