The real reason why wheat is toxic. It's not the gluten!

According to Dr. Stephanie Seneff of MIT who has studied the issue in depth and who I recently saw present on the subject at a nutritional Conference in Indianapolis, desiccating non-organic wheat crops with glyphosate just before harvest came into vogue late in the 1990’s with the result that most of the non-organic wheat in the United States is now contaminated with it. Seneff explains 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” says Dr. Seneff. According to the US Department of Agriculture, as of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been treated with herbicides. This is an increase from 88% for durum wheat, 91% for spring wheat and 47% for winter wheat since 1998. Here’s what wheat farmer Keith Lewis has to say about the practice: 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.

Remember that wheat is not currently GMO or “Roundup Ready” meaning it is not resistant to its withering effects like GMO corn or GMO soy, so application of glyphosate to wheat would actually kill it. While the herbicide industry maintains that glyphosate is minimally toxic to humans, research published in the Journal Entropy strongly argues otherwise by shedding light on exactly how glyphosate disrupts mammalian physiology. Authored by Anthony Samsel and Stephanie Seneff of MIT, the paper investigates glyphosate’s inhibition of cytochrome P450 (CYP) enzymes, an overlooked component of lethal toxicity to mammals. The currently accepted view is that ghyphosate is not harmful to humans or any mammals. This flawed view is so pervasive in the conventional farming community that Roundup salesmen have been known to foolishly drink it during presentations! However, just because Roundup doesn’t kill you immediately doesn’t make it nontoxic. In fact, the active ingredient in Roundup lethally disrupts the all important shikimate pathway found in beneficial gut microbes which is responsible for synthesis of critical amino acids. Friendly gut bacteria, also called probiotics, play a critical role in human health. Gut bacteria aid digestion, prevent permeability of the gastointestinal tract (which discourages the development of autoimmune disease), synthesize vitamins and provide the foundation for robust immunity.

In essence: In synergy with disruption of the biosynthesis of important amino acids via the shikimate pathway, glyphosate inhibits the cytochrome P450 (CYP) enzymes produced by the gut microbiome. CYP enzymes are critical to human biology because they detoxify the multitude of foreign chemical compounds, xenobiotics, that we are exposed to in our modern environment today. As a result, humans exposed to glyphosate through use of Roundup in their community or through ingestion of its residues on industrialized food products become even more vulnerable to the damaging effects of other chemicals and environmental toxins they encounter! What’s worse is that the negative impact of glyphosate exposure is slow and insidious over months and years as inflammation gradually gains a foothold in the cellular systems of the body.

The consequences of this systemic inflammation are most of the diseases and conditions associated with the Western lifestyle: In a nutshell, Dr. Seneff’s study of Roundup’s ghastly glyphosate which the wheat crop in the United States is doused with uncovers the manner in which this lethal toxin harms the human body by decimating beneficial gut microbes with the tragic end result of disease, degeneration, and widespread suffering Got the picture yet? Even if you think you have no trouble digesting wheat, it is still very wise to avoid conventional wheat as much as possible in your diet! The bottom line is that avoidance of conventional wheat in the United States is absolutely imperative even if you don’t currently have a gluten allergy or wheat sensitivity. The increase in the amount of glyphosate applied to wheat closely correlates with the rise of celiac disease and gluten intolerance. Dr. Seneff points out that the increases in these diseases are not just genetic in nature, but also have an environmental cause as not all patient symptoms are alleviated by eliminating gluten from the diet. The effects of deadly glyphosate on your biology are so insidious that lack of symptoms today means literally nothing.

If you don’t have problems with wheat now, you will in the future if you keep eating conventionally produced, toxic wheat! Obviously, if you’ve already developed a sensitivity or allergy to wheat, you must avoid it. Period. When we eat out or are purchasing food from the store, conventional wheat products are rejected without exception. This despite the fact that we have no gluten allergies whatsoever in our home – yet. I am firmly convinced that if we did nothing, our entire family at some point would develop sensitivity to wheat or autoimmune disease in some form due to the toxic manner in which it is processed and the glyphosate residues that are contained in conventional wheat products. How did you react to the news that US wheat farmers are using Roundup, not just to kill weeds, but to dry out the wheat plants to allow for an earlier, easier and bigger harvest and that such a practice causes absorption of toxic glyphosate, the active ingredient in Roundup and other herbicides, right into the wheat kernels themselves? Did you feel outraged and violated like I did? How will you implement a conventional wheat-avoidance strategy going forward even if you haven’t yet developed a problem with gluten or wheat sensitivity?

What about other crops where Roundup is used as a pre-harvest dessicant such as barley, sugar cane, rice, seeds, dried beans and peas, sugar cane, sweet potatoes, and sugar beets? Will you only be buying these crops in organic form from now on to avoid this modern, man-made scourge? UPDATE: The Soil Association in July 2015 called for an immediate ban on the use of glyphosate for wheat ripening and desiccation purposes. The nonprofit reports that glyphosate residues are widely found in nonorganic wheat samples and the use of the herbicide on wheat crops has increased 400% in the past two decades. Dr. Robin Mesnage of the Department of Medical and Molecular Genetics at Kings College in London, revealed new data analysis showing Roundup, the most common brand of Glyphosate based herbicides, is 1,000 times more toxic than genotoxic glyphosate alone due to the inclusion of other toxic chemicals in its mix. Peter Melchett, Soil Association policy director said; “If Glyphosate ends up in bread it’s impossible for people to avoid it, unless they are eating organic. On the other hand, farmers could easily choose not to use Glyphosate as a spray on wheat crops – just before they are harvested.

This is why the Soil Association is calling for the immediate ending of the use of Glyphosate sprays on wheat destined for use in bread.” Sarah, The Healthy Home Economist Roundup: Quick Death for Weeds, Slow and Painful Death for You Study: Glyphosate, Celiac and Gluten Intolerance Is it the Gluten or is it the Glyphosate? Glyphosate’s Suppression of Cytochrome P450 Enzymes and Amino Acid Biosynthesis by the Gut Microbiome: Pathways to Modern Diseases I am a freelance writer who was recently sent a link to this blog post. I thought I had developed a gluten sensitivity within the last 8 years. But after hearing anecdotes of people with celiacs eating pasta and bread in Europe with no problem and then reading your blog post, I went out and purchased organic wheat flour and made myself a pan of brownies. After nibbling on them for 2 days, with little (but not NO) ill effects, I am convinced you have something here. Q2: I am puzzled by the causative effect of glyphosate on celiacs disease, as shown in the graph.

I have in-laws who were diagnosed with celiacs within the last 10 years (but they had problems for years – even decades – before that). I have no medical training, just a strong interest in medical issues. I thought that celiacs was an autoimmune disease with a strong genetic predisposition. Are you saying that the damage caused by glyphosate could cause celiacs – even with no genetic component? Or does it just create conditions for turning on the gene, so to speak? Q3: Do you think the damage done by glyphosate is reversible? For example, if someone develops celiacs, can they potentially get better? After reading this, and doing a test with organic wheat flour, it would be easy for others to think that I am just SENSITIVE to glyphosate, not them, so they can continue to eat it. But my conclusion is different: that glyphosate is toxic to everyone, and no one should be eating it, because over time, it WILL do damage. What do you think ( via thehealthyhomeeconomist.com )?

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