You might find it odd that you don’t have any symptoms when you eat pasta on vacation but do when you eat it at home, or that it occasionally produces an autoimmune reaction in your children but not always.
Even conventionally cultivated wheat does not cause symptoms in other regions of the world. This suggests that wheat toxicity is caused by factors other than organic versus nonorganic, gluten, or hybridization.
Some people claimed that wheat in the United States was genetically engineered. However, the increase in the number of persons suffering from gluten and wheat difficulties during the last decade cannot be traced to gluten and wheat hybrids, which have been consumed for millennia.
Wheat toxicity in the United States appears to be unrelated to genetic alteration. In reality, the main explanation is how traditional wheat farmers harvest wheat.
In America, the wheat harvest routine includes spraying the wheat fields with Roundup several days before the combine harvesters work through the fields. This is because dead and withered plants allow for an easier, larger, and earlier harvest and are less stressful on farm equipment.
Prior to harvest, the herbicide Roundup or other herbicides containing the lethal active component glyphosate were suggested in the 1980s.
The usage of drying materials 7-10 days before harvest has since become standard practise in the conventional farming community.
Dr Stephanie Seneff of MIT researched this practise and recently visited a dietary Conference in Indianapolis. She said that the practise of desiccating non-organic wheat fields with glyphosate just before harvest became popular in the late 1990′s, contaminating the majority of non-organic wheat in the United States.
Her hypothesis was that exposing wheat to a hazardous agent like glyphosate results in more seeds and a somewhat higher yield:
“It ‘goes to seed’ when it dies.” It discharges the seed with its final gasp.”
According to the US Department of Agriculture, herbicides have been used on 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat since 2012. When compared to 1998, when the percentages were 88% for durum wheat, 91% for spring wheat, and 47% for winter wheat, the increase is concerning.
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Keith Lewis, a wheat farmer, commented on the application of this herbicide before harvesting:
“I’ve been a wheat farmer for 50 years, and one common wheat production practise is applying the herbicide Roundup (glyphosate) just before harvest.”
Roundup has a pre-harvest weed control licence. Roundup producer Monsanto asserts that applying Roundup to plants with more than 30% kernel moisture results in roundup uptake by the plant into the kernels.
Farmers prefer this method since Roundup kills the wheat plant, allowing for a later harvest.
Because wheat fields ripen unevenly, using Roundup preharvest evens out the greener areas of the field with the more mature. As a result, Roundup is translocated into the kernels and finally harvested as such in less developed areas.
This is an unlicensed practise. Farmers incorrectly refer to it as “desiccation.” Consumers who consume wheat flour products are probably consuming trace levels of Roundup.
In an intriguing side note, malt barley used in beer is not marketable if it has been sprayed with preharvest Roundup. If it was sprayed with preharvest roundup, lentils and peas are not accepted in the market…. yet wheat is. This farming practise deeply bothers me, and it should also alarm wheat product consumers.”
However, this strategy is not exclusive to the United States. According to a Food Standards Agency investigation in the United Kingdom, the use of Roundup as a wheat desiccant is frequently demonstrated by glyphosate residues in bread samples.
Other European countries are also becoming more aware of the pesticide’s use. The Netherlands has prohibited its usage, and France is likely to follow suit.
Farmers will save money and increase their profits by using Roundup, but it has serious health consequences due to the eating of ground up wheat kernels that have absorbed large amounts of it!
In comparison to 1990, the rates of use of this pesticide to US wheat fields are dangerously higher, and a December 2013 study found a link between the development of celiac disease and glyphosate.
The herbicide business claims that glyphosate is safe for humans, but a study published in the journal Entropy found the contrary.
This study, led by MIT’s Anthony Samsel and Stephanie Seneff, looked into glyphosate’s suppression of cytochrome P450 (CYP) enzymes while ignoring the component of deadly toxicity to mammals.
Glyphosate is currently widely thought to be safe for humans and other mammals, and this belief is so widespread that Roundup salesmen mistakenly drank it during demonstrations!
What is certain is that, while this pesticide may not have immediate effects, it is unquestionably hazardous. It truly kills by disrupting the vital shikimate pathway present in good gut microorganisms that is in charge of critical amino acid synthesis.
Probiotics, or friendly gut bacteria, are critical for human health. They assist digestion, build a healthy immune system, prevent gastrointestinal permeability, and synthesise vitamins.
As a result, it is critical to be aware of Roundup’s harmful consequences, as it drastically disturbs the functioning of beneficial bacteria in the stomach, leading to intestinal permeability and autoimmune disease symptoms.
Furthermore, glyphosate suppresses the cytochrome P450 (CYP) enzymes generated by the gut microbiota, which are critical for human biology because they detoxify the foreign chemical substances, xenobiotics, to which we are constantly exposed.
As a result, people are exposed to glyphosate through the use of Roundup in their neighbourhood or by consuming its residues on industrialised food products.
As a result, individuals are more vulnerable to the deleterious effects of other substances and environmental pollutants.
The worst part is that the effects of glyphosate exposure are sluggish and insidious, appearing months or years later because inflammation develops gradually in the body’s cellular systems.
Most diseases and ailments associated with the Western lifestyle are caused by this systematic inflammation, including:
- Obesity
- Infertility
- Alzheimer’s disease
- Gastrointestinal disorders
- Heart Disease
- Diabetes
- Autism
- Multiple Sclerosis
- Cancer
- Depression
As a result, Dr. Seneff’s research and the application of glyphosate prior to wheat crop harvest demonstrate how this fatal toxin harms the human body by decimating beneficial gut microorganisms, leading to sickness, degeneration, and widespread suffering.
As a result, even if you don’t have difficulties digesting common wheat and don’t have a gluten allergy or wheat sensitivity, it’s best to avoid it.
The growing usage of glyphosate has been linked to an increase in celiac disease and gluten sensitivity. This lethal toxin has insidious effects, even if you do not notice them straight away.
We strongly suggest you to avoid conventional wheat and instead use organic, ideally low gluten, unhybridized Einkorn wheat for bread, cookies, pancakes, and other baked goods.
If we ignore these facts and continue to consume conventional wheat, we will almost surely acquire wheat sensitivity or autoimmune illness as a result of the harmful way it is processed and the presence of glyphosate residues in typical wheat products.
It is past time to resolve to end this, as we are being deliberately poisoned and are being lied to on a regular basis.
Apparently, US wheat producers use Roundup not just to kill weeds, but also to dry out the wheat plants in order to ease, increase, and hasten harvesting.
This practise causes harmful glyphosate, the active element in Roundup and other herbicides, to be absorbed into wheat kernels.
Furthermore, even if you haven’t developed a gluten intolerance or sensitivity to wheat, there’s no doubt that the residues of this element in the food you eat create serious adverse effects, including fatal diseases.
Consider all of the other crops that employ these herbicides, such as rice, seeds, sugar cane, barley, dried beans and peas, sugar beets, and sweet potatoes.
As a result, the best thing you can do to protect your family’s health and avoid various negative consequences is to always eat organic foods.
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