Connecting GMOs, Gluten, and Gut Health: What People with MS Need to Know

The gastrointestinal tract may not seem like the most obvious player in multiple sclerosis, but research—and clinical experience—suggest otherwise. As someone who’s been living with MS since 1985 and supporting others on this path since 2002, I can tell you: what happens in the gut doesn’t stay in the gut. And when it comes to the foods we eat, especially genetically modified organisms (GMOs) and gluten, we need to pay close attention.

Let’s talk about why this matters. Because it does. A lot.

Your Gut: Ground Zero for Immune and Inflammatory Activity

Your digestive tract is arguably the most influential system in regulating the immune and inflammatory processes that underlie MS. It’s where about 70% of your immune system resides. It’s where your body decides what’s friend or foe. And when it’s compromised—when that lining becomes inflamed or leaky—it’s like opening a door to a cascade of problems.

That “leaky gut” phenomenon (a term that still raises eyebrows in some medical circles but is very real in both clinical and research settings) allows unwanted substances—like undigested food particles, toxins, and microbes—into the bloodstream. From there, it can trigger systemic inflammation, immune confusion, and eventually, conditions like autoimmunity.

The Trouble with GMOs

Here’s where it gets even more concerning. Many GMO foods are engineered to be resistant to pesticides—specifically glyphosate, the active ingredient in Roundup. But even more disturbing are the traits that actually cause bugs’ guts to rupture upon ingestion.

What’s the mechanism? These GMO crops produce Bt toxin—a built-in pesticide. Insects that eat these plants have their guts blown apart. Now think about what that could mean when we, humans, eat the same crops daily. Corn, soy, canola, sugar beets—these show up everywhere, especially in processed foods.

And here's the key point: emerging research suggests that these modified proteins and chemical residues may disrupt the delicate balance of our gut lining and gut microbiome.

Is This Why Gluten Sensitivity Is on the Rise?

Many people ask me: "Why does it seem like everyone is suddenly gluten-sensitive? Is this just a fad?"

The answer is no. It’s not just a trend. It's a red flag.

Gluten-containing grains like wheat have changed. Modern wheat has been hybridized to yield more gluten (which makes bread fluffier and more shelf-stable). And that’s just part of the picture. Wheat is also one of the most commonly sprayed crops. Glyphosate is often used not just to control weeds, but to speed up harvesting.

So now, we’re looking at a perfect storm: a protein (gluten) that’s harder to digest, combined with chemical exposures that damage the gut lining.

Even if you’ve tested negative for celiac disease, you could still be reacting. This is called non-celiac gluten sensitivity, and for people with MS, it’s worth investigating.

From Gut Damage to Autoimmunity

When the gut lining is damaged, the immune system has to do damage control. But in the confusion, it sometimes targets the body’s own tissues. In MS, that means the myelin sheath that protects your nerves.

A growing number of studies link gut permeability with neuroinflammation. In fact, I rarely see someone with MS who doesn’t have at least one sign of digestive dysfunction—bloating, food sensitivities, constipation, diarrhea, reflux, or unexplained fatigue.

It’s not just coincidence. It’s a clue.

How to Protect Your Gut (and Your Brain)

So what can you do?

You start with awareness, and then take steps to reduce the assault on your gut:

Choose organic when possible, check out the Dirty Dozen (google it) to determine which vegetables are most pesticide laden.

Avoid the most common GMO crops: corn, soy, canola, and sugar beets - for more reasons than one, they do not belong in a healing diet.

Eliminate gluten, It’s not about deprivation; it’s about having the wisdom that this protein no longer serves you, and acting on it.

Limit processed foods that often hide GMO ingredients under labels like “vegetable oil” or “soy protein isolate.”

Add gut-healing foods like bone broth, fermented vegetables, and fiber-rich plants.

Consider functional testing to assess gut health, food sensitivities, or bacterial imbalances.

Work with a practitioner who understands the gut-brain-immune connection.

A Wake-Up Call, Not a Scare Tactic

Let me be clear: this isn’t about fear-mongering. It’s about being informed and proactive.

I still remember the morning I watched a video conversation between Jeffrey Smith (a leading expert on GMOs) and Tom Malterre (a clinical nutritionist with a deep understanding of gluten sensitivity). What they shared shook me. Not because it was shocking—but because it confirmed what I see every day in practice.

We are living in a nutritionally sick world. And staying well—especially with a condition like MS—requires vigilance, not perfection. It requires us to think differently, to question labels, and to choose foods that work with our bodies, not against them.

It’s Time to Take Gut Health Seriously

You might not hear this from your neurologist. But that doesn’t mean it’s not real or relevant. If you’ve been struggling with symptoms that don’t respond to medication—or if you’re simply looking for a way to feel better, to function better—then it’s time to consider the gut.

It might just be the missing piece.

Dr. Teri Jaklin, ND

Transform MS | Live Beyond the Diagnosis