Harvest-Crops

Why Wheat is Toxic (It’s Not the Gluten)

People with food allergies or digestive problems with wheat in America have no problem when eating pasta while on vacation in Europe. It couldn’t be the gluten or wheat hybridization, since these have been consumed for thousands of years. Many have only started having bad reactions to wheat in the last 10 years.

Since 1980, conventional wheat farmers have made the spraying of Roundup on crops a week before harvest the standard and recommended protocol. It is used as a drying agent, as harvesting dead, dry plants are easier on farm equipment than wet, live ones. As of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat have been sprayed with Roundup for harvest.

The pesticide industry claims that the glyphosate is minimally toxic to humans, but just because it doesn’t kill you immediately doesn’t mean it is nontoxic. Dr. Stephanie Seneff of MIT wrote a paper analyzing the effect of Roundup chemicals on mammals. It disrupts all good gut bacteria, which aid in digestion, prevent permeability in the intestines, and provide the foundation for strong immunity. Without these probiotics, the body’s processes go askew and cannot detoxify foreign chemicals, resulting in the expression of symptoms of autoimmune disease and the inability to fight off future toxins they encounter.

The impact of glyphosate exposure is slow, building up over months and years as inflammation takes over the cells of the body. Results of this inflammation include gastrointestinal disorders, obesity, diabetes, heart disease, depression, autism, infertility, cancer, multiple sclerosis, and Alzheimer’s disease – just to name a few. The increase in glyphosate use closely correlates with the rise in celiac disease and gluten intolerance. Dr. Seneff says that these increases are not just genetics, as not all symptoms are abated by eliminating gluten. Roundup is also sprayed on rice, beans, barley, sweet potatoes, and sugar beets.

If you currently have no problem processing wheat, avoid future problems by avoiding conventional wheat as much as possible. The only way to eat wheat safely is to purchase organic, unhybridized Einkorn wheat for cooking. When purchasing food, it is best to avoid all wheat products without exception. Doing nothing will cause the body to eventually develop wheat sensitivity or an autoimmune disease due to the glyphosate applied to conventional produce. The harvest techniques will only continue unless consumers voice an opposition to the poisoning of the people.

http://lightworker29501.com/2014/11/14/the-real-reason-wheat-is-toxic-its-not-the-gluten/
Sarah, The Healthy Home Economist. “The Real Reason Wheat is Toxic (it’s not the gluten).” Our New World. Lightworker, 14 Nov 2014. Web. 21 Jan 2016.

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