Corn. Canola. Soy. Sugar beets. It's estimated that close to
75 percent of products on grocery store shelves now contain at least one genetically modified ingredient.
Genetic engineering is achieved by changing the protein sequence in a gene to give a crop a specific trait; some varieties of
GM corn, for instance, have been altered to produce pesticides in plant tissues so that the crop itself doesn't have to be sprayed.
But as O'Brien explains, the body of a child with food allergies may recognize these foreign proteins as "invaders," launching an inflammatory attack that manifests as an allergic -- sometimes deadly
anaphylactic -- reaction.
O'Brien calls herself an unlikely crusader for the anti-GM movement. A Twinkie-loving Texas native, she was focused on being a mother of four until her youngest child's face swelled alarmingly one morning after a breakfast of blue yogurt and eggs.
In her quest to find out
why, she began to uncover some mind-blowing statistics:
Since the introduction of genetically engineered foods in the mid 1990s, there has been a 265 percent increase in the rates of hospitalizations due to food-related allergic reactions. That same CDC study from 2007 found that food allergies overall had increased 18 percent. But those data were based on a figure of 3 million children; the newer research published in
Pediatrics earlier this week puts that number closer to 6 million.