Here’s Why Wheat Is Toxic To The Human Body And It’s Not The Gluten!
You may find it strange that you don’t experience symptoms when you eat pasta on a holiday, but you have symptoms when you eat them home, or if this sometimes causes autoimmune reactions in your kids, but not every time.
In some parts of the world, the conventionally cultivated wheat doesn’t trigger symptoms. This in fact indicates that wheat is toxic as a result of something beyond organic/nonorganic and gluten/hybridization.
Many people believe that the wheat in the US is genetically modified. Still, the number of people who are suffering from wheat and gluten problems in the last 10 years can’t be attributed to wheat and gluten hybrids, since they are consumed for centuries.
It seems that the toxicity of the wheat in the US is not caused by genetic modification. Actually, the real reason is in the way the wheat is harvested by the conventional farmers.
The process of harvesting wheat in the USA includes drenching the wheat fields using Roundup a couple of days prior to the combine harvesters. This is a result of the fact that the withered and dead plants allow an easier, earlier and larger harvest, and are much less taxing for the farming equipment.
Using Roundup or other types of herbicides that contain the harmful active ingredient called glyphosate before the harvest was suggested during the 1980s.
Since then, the usage of drying ingredients about a week before harvesting became a routine in the community of conventional farmers.
Doctor Stephanie Seneff investigated such practice and recently was at a nutritional conference that took place in Indianapolis. She claimed that this process of applying glyphosate on the non-organic wheat crops right before the harvest appeared in the late 1990′s, and caused contamination of the non-organic wheat in the US.
The explanation is that exposing wheat to toxic chemicals like glyphosate, actually releases much more seeds and greater yield.
The Department of Agriculture in the US reports since 2012 that 99 percent of the durum wheat, 97 percent of the spring wheat and 61 percent of the winter wheat are treated with herbicides. Compared to 1998, when these figures were 88 percent for the durum wheat, 91 percent for the spring wheat and 47 percent for the winter wheat, we can freely state that this increase is very alarming.
Keith Lewis, a wheat farmer claims:
“I am wheat farmer for over 50 years and applying the Roundup before harvest is a usual routine.
Roundup is a licensed herbicide for weed control before the harvest. Monsanto, which is the Roundup producer claims that the use to plants at more that 30 percent of kernel moisture results in a roundup uptake by this plant in the kernels.
Farmers do this because Roundup destroys the wheat allowing earlier harvest.
The wheat fields usually ripen unevenly, so applying Roundup before the harvest evens the greener areas of the field together with the more mature ones.
But this isn’t a licensed practice. Farmers erroneously call this “desiccation.” People who eat wheat products are no doubt consuming small amounts of this herbicide Roundup.
It’s interesting that malt barley made for beer isn’t acceptable if it was sprayed with this preharvest Roundup. Peas and lentils are also not accepted if they were sprayed with the preharvest roundup….. but it is alright for wheat. This practice concerns me and it should concern those who eat wheat products.”
Still, this method is not conducted only in the US. Reports from the UK also indicate that using Roundup regularly appears in the glyphosate residues in samples of bread.
Other countries in Europe also raised the awareness about the usage of this herbicide. The Netherlands banned its use, and France is probably going to do the same.
Farmers save money and boost the profits by using Roundup, but this causes severe side-effects on the health!
From 1990, the application rates of this pesticide in the wheat crops in the US is significantly higher, and one study conducted in 2013 revealed a relation of glyphosate and celiac disease.
The herbicide industry claims that glyphosate has minimal toxicity for people, but findings from numerous studies show the opposite.
One paper by Stephanie Seneff and Anthony Samsel examined the inhibition of the cytochrome P450 enzymes and ignored the lethal toxicity caused to the mammals.
Nowadays it is believed that glyphosate isn’t harmful to humans or mammals, and this claim is so pervasive that the salespeople of Roundup foolishly consumed it during their presentations!
The pesticide may not show effects immediately, but there is no doubt that it’s toxic. In fact it lethally disrupts all important shikimate pathways that are found in the beneficial microbes in the gut which are responsible for the synthesis of amino acids.
Probiotics, or the beneficial gut bacteria, are very important for the health. They help the digestion, boost the immune system, prevent gastrointestinal tract permeability and synthesize the vitamins.
So, it is really important to know the negative side-effects of Roundup, since it disrupts the function of the beneficial bacteria in your gut and causes permeability of your intestinal wall and symptoms of autoimmune disease.
Furthermore, glyphosate inhibits cytochrome P450 enzymes created by our gut microbiome, which are especially important for the human health since they detoxify the outside chemical compounds called xenobiotics that we are exposed to every day.
As a consequence, we are exposed to glyphosate through the use of Roundup and become prone to negative effects from other environmental and chemical toxins.
In addition, the worst thing about this is that the effects from the glyphosanate exposure are insidious and slow, and may appear after couple of months and even years after the inflammation develops in the cell systems in our body.
The systematic inflammation causes conditions and diseases associated with the Western modern lifestyle, such as:
• Alzheimer’s disease
• Gastrointestinal disorders
• Heart Disease
• Multiple Sclerosis
Thus, the study about the usage of glyphosate before harvest of wheat crops shows how this dangerous toxin damages the body by decimating important gut microbes and causes suffering, disease and degeneration.
So it’s wise to avoid consuming conventional wheat although you don’t have issues digesting it and don’t suffer from wheat sensitivity or gluten allergy.
There is an established link between the rise of gluten intolerance and celiac disease and the usage of glyphosate. This harmful chemical causes detrimental effects although you may not experience such symptoms immediately.
We recommend avoiding conventional wheat and choosing organic, low gluten and unhybridized wheat for making bread, pancakes, cookies and various dishes.
If we ignore these facts and proceed consuming the conventional wheat, we will surely develop wheat sensitivity or an autoimmune disease caused by the toxic production manner and exposure to glyphosate residues in the conventional products.
It’s time to stop this, because we are intentionally poisoned and we are lied about this every day.
It seems that the US farmers utilize Roundup, not just to destroy weeds, but to dry the wheat plants too, with the aim to speed up, ease and boost their harvest.
Such practice causes toxic glyphosate absorption, which is the active ingredient of Roundup as well as other herbicides, in the kernels of the wheat.
Moreover, although you still don’t have a gluten problems or wheat sensibility, the residues of this herbicide in the food you eat lead to severe side-effects, and even deadly conditions.
Also, think of all other crops on which these herbicides are applied, such as rice, sugar cane, seeds, barley, dried peas and beans, sweet potatoes and sugar beets.
So, the best thing to do in order to maintain the health of your family and prevent numerous harmful effects is to choose organic foods.