The stories have become too frequent to ignore any longer.
I’ve heard from that many people with allergic or digestive issues in the United States who experienced none of their symptoms when they tried eating bread when on vacation in France. Confused parents who wonder why wheat triggered such violent reactions in their children some times but not all of the time.
Stories of people who can eat the wheat they prepare at home but experience negative digestive effects when eating a single piece of bread at a restaurant.
Clearly, there’s something going terribly wrong with wheat that is not known by the general public. It must be about more than organic versus non-organic, or the gluten in the wheat.
I think I’ve figured out what’s actually going on.
For some time I’ve thought that the wheat in the United States must be genetically modified. It’s about the only thing that makes sense when you consider all of the varied experiences of people digesting wheat.
The reason it can’t be about gluten is because humans have been consuming gluten or some kind of hybrid for thousands of years, yet it’s only in the last decade that the problem of gluten has become so well known.
Finally, the answer became apparent to me recently and I’ve been backing up this hypothesis with research. Quite frankly, I’m horrified by what I’ve discovered.
I can tell you some good news. Wheat isn’t making us ill because of genetic modification.
The bad news is that the problem lies with the methods of farming and harvesting wheat.
Here’s the problem, and it’s probably going to make you pretty angry.
In the United States, it’s common protocol to drench the wheat fields with Roundup, a herbicide used to kill weeds without killing the crops. This happens several days before harvesters work through the fields as the result is to allow for a much bigger harvest.
Roundup contains the deadly active ingredient glyphosate.
According to Dr. Stephanie Seneff from MIT, showering crops with glyphosate just before harvest became prominent in the late 1990s, about the time people started having problems with gluten. Seneff says that when you expose wheat to a toxic chemical like glyphosate, it actually releases more seeds resulting in a slightly greater yield: “It ‘goes to seed’ as it dies. At its last gasp, it releases the seed.”
According to the wheat farmer, Keith Lewis:
I have been a wheat farmer for 50 yrs and one wheat production practice that is very common is applying the herbicide Roundup (glyposate) just prior to harvest. Roundup is licensed for preharvest weed control. Monsanto, the manufacturer of Roundup claims that application to plants at over 30% kernel moisture result in roundup uptake by the plant into the kernels. Farmers like this practice because Roundup kills the wheat plant allowing an earlier harvest.
A wheat field often ripens unevenly, thus applying Roundup preharvest evens up the greener parts of the field with the more mature. The result is on the less mature areas Roundup is translocated into the kernels and eventually harvested as such.
This practice is not licensed. Farmers mistakenly call it “desiccation.” Consumers eating products made from wheat flour are undoubtedly consuming minute amounts of Roundup. An interesting aside, malt barley which is made into beer is not acceptable in the marketplace if it has been sprayed with preharvest Roundup. Lentils and peas are not accepted in the market place if it was sprayed with preharvest roundup….. but wheat is ok.. This farming practice greatly concerns me and it should further concern consumers of wheat products.
Wheat farmer Seth Woodland from Idaho said the following about the practice of using herbicides:
That practice is bad. I have fellow farmers around me that do it and it is sad. Lucky for you not all of us farm that way. Being the farmer and also the president of a business, we are proud to say that we do not use round up on our wheat ever!
While the practice of using Roundup and similar herbicides may save farmers money and increase profits, it’s devastating for the health of consumers of the wheat.
Here’s a chart demonstrating correlating instances of celiac disease with applications of glyphosate to US wheat crops since 1990, with statistics derives from a study published in Interdisciplinary Toxicology.
While the currently accepted view is that glyphosate is only minimally toxic to humans, research published in Entropy suggests that previous research overlooked the way glyphosate inhibits cytochrome P450 (CYP) enzymes. This can be incredibly lethal for mammals.
The key point is that just because Roundup doesn’t kill you immediately doesn’t mean it’s not toxic. It turns out that the active ingredient in Roundup disrupts pathways in gut microbes which are responsible for synthesizing critical amino acids.
These friendly gut bacteria, also known as probiotics, play a very important role in human health. They aid digestion, help us to synthesize vitamins and provide an important foundation for our immune system.
Here’s the key point:
Roundup disrupts the functioning of important bacteria in the gut, inhibiting the expression of our autoimmune disease symptoms.
As a result, humans who are exposed to glyphosate through the use of Roundup are critically more vulnerable to the damaging effects of other chemicals and toxins.
The situation is made worse by the fact that the impact of glyphosate exposure happens slowly and insidiously over many months and years, making the cause of digestive problems difficult to identify.
Here are some of the consequences of this deadly chemical being used in wheat production:
- Gastrointestinal disorders
- Heart Disease
- Multiple Sclerosis
- Alzheimer’s disease
- And the list goes on and on and on …
You need to avoid wheat in the United States at all costs
Here’s the bottom line:
Even if you feel fine when you digest wheat in the United States, it’s absolutely imperative to avoid consuming it.
The increase in the amount of glyphosate applied to wheat closely correlates with the increase in instances of celiac disease.
Just because you’re not experiencing symptoms today doesn’t mean anything. If you continue to expose yourself to wheat and therefore glyphosate, you will probably be damaging your body’s immune system.
The best way to ensure your health is to avoid wheat, period. However, if you love your wheat and want to try consuming it safely, source organic wheat and make your own bread, pancakes and cookies.
What are you going to do now that you know about toxic wheat?
How do you feel knowing that wheat farmers in the United States are using Roundup not only to kill weeds, but to improve their profitability? And that this practice is likely making many of us sick over the long run?
Do you feel outraged like I did?
I think the most important thing to do is carry out your own research. Click on the links in this article, or take a look at the sources below.
If you’re convinced by the logic presented here, then there are two things to do:
- Change your diet and avoid wheat where possible, and where necessary ensure you’re consuming organic wheat.
- Spread the word about the practices of the United States agricultural industry so we can create some major shifts. The more consumers that know about these practices, the quicker we can create some change.
There are probably many more crops that are subjected to Roundup and similar herbicides. Let us know in the comments so we can start to pool our knowledge and all become more informed together.
Sources and More Information