A few years ago, I had a rather unpleasant experience. I was having blood tests done to confirm gluten intolerance, only to be told, ‘No, it’s just that you are crazy!’ A good friend of mine had the same thing happen to her. She was terribly ill before cutting wheat out of her life. And scores of other people who know that their health issues are directly linked to what they eat still pass the anti-gliadin antibodies test.
Now it turns out that perhaps the tests were right and it’s not that I’m gluten intolerant but rather poison intolerant. I started to put it all together after reading a mind-blowing article by Sarah, of the Healthy Home Economist, says that standard wheat harvesting protocol in the U.S. is to drench the fields with herbicide 7 to 10 days before harvesting. The herbicides contain glyphosate, which is a deadly active ingredient and used as a drying agent. This makes it possible to have an easier, earlier and bigger harvest and is easier on the farm equipment too, which is why this practice has become routine in the past 15 or so years.
Dr. Stephanie Seneff, of MIT, has studied the issue thoroughly and recently presented on the subject at a nutritional conference in Indianapolis. The practice of desiccating wheat crops just before harvest started in the late 1990s and most of the non-organic wheat is now contaminated with glyphosate. Seneff claims that exposing wheat to such a toxic chemical actually leads to the wheat releasing more seeds as it dies and thus a slightly greater yield.
The figures from the Department of Agriculture show that 61% of winter wheat, 97% of spring wheat, and 99% of durum wheat had been doused with pesticide before harvesting in 2012, compared to 47% of winter wheat, 91% of spring wheat, and 88% for durum wheat in 1998 in the U.S.
This practice of dousing produce for human consumption with the most toxic herbicide around is truly horrifying and the fact is that this chemical which has been linked to all kinds of health issues just gets milled in together with the wheat and ends up in the flour, bread and desserts that we all consume.
This could then be the reason why some people suffer terrible gluten symptoms although they can still eat products made from organic Einkorn wheat – it may just be that it hasn’t been doused with glyphosate.
Modern farming is killing us. Here’s a brief look at glyphosate:
One study showed that glyphosate increases breast cancer cell proliferation in a parts-per-trillion range
Another alarming study indicated that this herbicide, the most widely used in genetically engineered agriculture, can drive the estrogen receptor mediated type of breast cancer cell proliferation within the concentration range of infinitesimal parts per trillion.
The study, ‘Glyphosate induces human breast cancer cells growth via estrogen receptors,’ found that glyphosate stimulated the hormone-dependent cancer cell lines in ‘concentrations that were low and environmentally relevant’, comparing glyphosate’s effect on both hormone-dependent and independent breast cancer cell lines.
Yet another study found that glyphosate consumption caused intestinal and gut damage, which is tied to numerous other diseases, including obesity, heart disease, gastrointestinal disorders, diabetes, autism, Alzheimer’s and Parkinson’s.
Furthermore, there is another way of classifying allergy-causing food with adverse effects on intestinal and gut health. GMOs or GEs are genetically modified organisms and there is scientific evidence that they can cause intestinal damage, as a result of the excessive spraying of GMO crops with pesticides. This leaves residues that are being linked to many modern diseases.
According to the Organic Consumers Association, the herbicide glyphosate is the most widely used on earth. The EPA states that in 2006 and 2007, more than 208 million tons of Roundup were used and in 2007 U.S. farmers used around 185 million pounds of glyphosate, twice the amount they had used six years ago.
A study in 2009 estimated that 100 million pounds of glyphosate are sprayed by Americans on their gardens every year. It’s safe to assume that this amount has increased and that this is due to the development of new strains of resistant ‘super weeds’ that require ever-increasing doses of poison.
Extensive documentation of research in the past has been assembled by Beyond Pesticides which links glyphosate to respiratory, skin, eye irritation, lung congestion, increased breathing rate, neurotoxicity and birth defects, damage to the kidney, testes and pancreas, and increased cancer risk.
In addition, glyphosate is a threat to the environment, destroying soil and plants, and tied to a whole range of health hazards.
Almost all the symptoms of a gluten intolerance can be tied to symptoms of glyphosate exposure. It just may be that this terrible farming practice has created a country-wide epidemic.
A week ago I got a loaf of organic sourdough bread and was pleasantly surprised not to suffer bloating, abdominal pain or upset stomach.
It was only on reading Sarah’s article that my own issues with gluten intolerance started to make sense. It explained why the occasional thing from the organic bakery doesn’t make me ill and why my gut says I have a problem with other baked products although my test says I have no problem with gluten.
It’s time to put pressure on Big Food and stop buying poisoned wheat products entirely and choosing only organic products.
It could turn out less expensive to buy organic flour rather than gluten free flour if we consider that the problem may not be gluten intolerance after all, it may well be that we are poison intolerant.