The Real Reason Wheat is Toxic (it’s not the gluten)

 

People from the USA who are allergic to wheat do not experience any symptoms when they eat pasta in Italy, so they are confused, especially parents, and wonder why the consumption of wheat is sometimes triggering autoimmune reactions, and sometimes not. It looks like there is something going on with the wheat. It goes far and beyond organic vs. non-organic, gluten or hybridization as even conventional wheat does not trigger symptoms for people who eat it in other parts of the world.

What is going on with wheat?

The main issue actually is the way the wheat is being harvested by conventional wheat farmers. The harvest protocol is to drench the wheat fields with Roundup for couple of years before the combine harvesters work through the fields as withered, dead wheat plants which are less taxing on the farm equipment, allowing for an easier, bigger and earlier harvest. The pre-harvest application of herbicides contain the deadly active ingredient glyphosate to wheat and barley. This was suggested in 1980 and has become a routine since then.

Dr. Stephen Seneff of MIT has studied this issue in depth says that desiccating non-organic wheat crops with glyphosate before harvest became into vogue during the 90s with the result that most of the non-organic what in the YSA is contaminated with it. When wheat is exposed to toxic chemicals, it releases more seeds which results in slightly greater yield.

99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been treated with herbicides as of 2012, says the US Department of Agriculture.

The wheat farmer named Keith Lewis says that he’s working this for 50 years and applying of herbicides on wheat is a very common thing. Roundup is licensed for pre-harvest weed control, and its manufacturer claims that application to plants at over 30% kernel moisture results in roundup uptake by the plant into the kernels. It kills the wheat plant allowing an earlier harvest. It evens up the greener parts of the field and the result id on the less mature areas Roundup is translocated into the kernels and harvested as such. This is called “dessication” by the farmers and is not licensed. When consumers eat what flour they consume minute amounts of Roundup.

The interesting thing is that malt barley which is made into beer is not acceptable in the market if sprayed with pre-harvest roundup, lentils as well. This is of great concern among farmers.

This issue does not only appear in the USA, but also the UK has reported the use of Roundup resulting in glyphosate that showed in bread samples.

This practice may saves farmer’s money and increases profit, but is very bad for consumer’s health. Herbicide industries argue that glyphosate is minimally toxic to people, however, a research which was published in the Journal Entropy strongly argues otherwise by telling how glyphosate disrupts mammalian psychology. The paper investigates the inhibition of glyphosate of cytochrome P450 (CYP) enzymes. Just because Roundup does not kill you immediately, does not make it nontoxic. The active ingredient in Roundup disrupts lethally all the important shikimate pathways which are found in beneficial gut microbes that are responsible for synthesis of critical amino acids. The friendly gut bacteria that play a critical role in the human health aid digestion, prevent permeability of the gastrointestinal tract (that discourages the development of the autoimmune disease), synthesize vitamins and provide the foundation for robust immunity. While Roundup disrupts the function of beneficial bacteria in the gut, contributing to permeability of the intestinal wall and consequent expression of autoimmune disease symptoms. Glyphosate inhibits the cytochrome P450 (CYP) enzymes produced by the gut microbiome. These enzymes are critical to human biology since they detoxify the multitude of foreign chemical compounds, xenobiotics. People that are exposed to these chemicals become more vulnerable to the damaging effects of other chemicals and environmental toxins they encounter. The negative impact of glyphosate is very slow and may last for months or even years, as the inflammation gradually gains a foothold in the cellular systems of the body.

These are the most common diseases and conditions that are associated with the Western lifestyle:

  • Cancer;
  • Diabetes;
  • Infertility;
  • Autism;
  • Depression;
  • Heart disease;
  • Obesity;
  • Gastrointestinal disorders;
  • Multiple sclerosis;
  • Alzheimer’s disease.

The study of Dr. Seneff uncovers the manner in which the lethal toxin harms the human body by decimating the beneficial gut microbes with the tragic end result of disease, degeneration and widespread suffering. Even if you have no trouble digesting wheat, it would be wise to avoid conventional wheat as much as you can.

Avoid toxic wheat no matter what

The avoidance of conventional wheat in the USA is imperative even if you do not have a gluten allergy or wheat sensitivity. Increased amounts of glyphosate correlates with the rise of celiac disease and gluten intolerance. The increases in such diseases are not only caused by genetics, but also have an environmental cause because not all patients are alleviated by eliminating gluten from their diet. If you keep eating the toxic wheat, you will have issues in future, even if you do not have them now.

Eat wheat safely

if you’ve already developed a sensitivity or allergy to wheat, you must avoid it. But, if you don’t have health issues and would like to consume this type of food, then use source organic, preferably low gluten, un-hybridized Einkorn what for bread-making, pancakes, cookies, etc.

Source:


thehealthyhomeeconomist.com

 

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