Maria Kuman*

Holistic Research Institute, Knoxville, TN, USA

*Corresponding Author: Maria Kuman, Holistic Research Institute, Knoxville, TN, USA

Received: September 13, 2023; Published: October 01, 2023

Abstract

The wheat was genetically modified so that the bugs wouldn’t eat it. Before genetic manipulation, the amount of gluten in wheat was 5%. The genetically modified wheat has 50% gluten. The goal has been achieved - the bugs are not eating it, but it seems we shouldn’t eat it either. Some Physical Therapists are aware that some people when eating genetically modified wheat have more pain and they recommend to them to start a gluten-free diet, which reduces the level of pain.

References

1. M Kuman. “The 21^st Century Approach-No Average Patient. A Noninvasive measuring of Drug Sensitivity”. EC Emergency Care 4 (2019).

Citation

Citation: Maria Kuman. “Genetically Modified Food?".Acta Scientific Nutritional Health 7.11 (2023): 01.

Copyright

Copyright: © 2023 Maria Kuman. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.