90% of corn now grown in the U.S. is genetically modified

When you combine this horrific statement with the fact that 85 to 90% of all soybeans grown in the U.S. are also genetically modified you also start to understand why so many children are now dying of strange illnesses like Eosinophil. But most of these aren't reported because the kids die within one month or have their intestines disconnected temporarily or permanently so they might possibly survive. So, one of the ways to survive a GMO allergy is to have a colostomy bag installed temprorarily or permanently. My neighbors daughter only survived because her mother was an oncology nurse and knew how to keep her alive. She ate only Non-GMO rice because that is all she could eat for 1 or more years until she started to be able to eat some foods again. She has made it through college now. She didn't have to have her intestines disconnected to survive.

What I'm saying is GMO Corn and soybeans and other products are killing people but when they go they usually die so fast (within a month) that companies like Monsanto can cover up these deaths. So, we only know by those who know enough to keep their kids alive like our neighbor as a direct result.

The other problem is GMO wheat which is why people are allergic to Gluten. (one of the reasons) I found out that I was allergic to Gluten (wheat, oats and barley gluten) almost one year ago now. When I gave up all gluten completely I immediately lost 90% of the pain in my joints and muscles and started feeling like I did when I was 30 to 35 once again.(I'm now 65) I have found that even people who aren't allergic to gluten have this response when they give it up too. So, even if you aren't allergic to gluten when you give it up you likely might be able to give up all your pain killers to which will lengthen your lives and increase mental acuity as well.(especially if you are over 40 or 50).

Source for the fact of 90% of corn grown in the U.S. being genetically modified:
PBS Newshour on TV on Monday December 30th 2013.

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