A major multidisciplinary paper is scheduled to be released late next month that conclusively links the increasing autism epidemic to the consumption of organic foods. Following a meta study conducted at the University of California Berkley, which compiled and examined data from over a thousand other independent studies on autism, researchers noted in their final data sets a distinct correlation between the consumption of fruits and vegetables not treated with common agricultural pesticides and chemical fertilizers, and an increased prevalence of autism. To elaborate upon and clarify questions surrounding these data sets, researchers at U.C.B. enlisted the help of the neurobiology department at John Hopkins university.
Research scientists at John Hopkins examined the effects of not only common agricultural pesticides and chemical fertilizers, but also chemical metabolites derived from agricultural chemicals upon neurological and brain function. The findings, detailed in the forthcoming paper, were found to be serious enough that J.H.U. contacted the Laboratory Services Department at W.I.T. to see if the results of their research and experimentation were consistent and replicable. W.I.T. researchers were able to replicate the findings utilizing independent methodology.
As counterintuitive as it initially sounds, the human brain has undergone an adaptation in neural function to incorporate and utilize many of the chemicals found in pesticides and chemical fertilizers for vital neurochemical operations within itself. Unfortunately, much in the same way that a person taking steroids to increase their muscle mass can cease to produce their own testosterone, so too does the brain’s adoption of these chemicals for use as neurotransmitters render it unable to produce its own in certain areas, beginning in the second trimester and lasting until roughly the age of three. When these now vital chemicals are not passed on in utero by the mother through her diet, or dietarily through the age of three, the brain is not able to construct crucial neural pathways and connections, resulting in a wide range of sensory/integration disorders foremost of which is autism.
Upon further investigation, geneticists at U.C.B. discovered specific mutations on genes ARX and BSCL2. Those who did not possess the hereditary mutations on these two genes do not require the presence of agricultural chemicals in their diets for the proper development of the brain and brain function. Geneticists at U.C.B. estimate that approximately 28% of the general American and European populations carry the specific genetic mutations resulting in these sensory disorders.
Neurobiologists at John Hopkins were later to observe that individuals with the ARX and BSCL2 mutations had brains that utilized 18% less caloric energy than those without the mutation. These energy savings are realized by the brain’s ability to utilize chemicals extracted from dietary sources, instead of having to synthesize its own. Those with the mutation were also noted to have an average of twenty more functional IQ points, on average, than those without it. Geneticists at U.C.B. hypothesize that the huge functional advantages derived from this mutation led to its incredibly quick spread throughout certain populations. It wasn’t until society started reemphasizing naturally-grown and organic produce that the dangers of these mutations became exposed.