Maybe you have heard about the gluten-free diet. Those persons who have a gluten allergy or gluten sensitivity, and even the ones who avoid it just in case have sworn offproducts containing gluten, including the wheat. However, some evidence shows that it might not be gluten that the Americans should be worried about when it comes to wheat. The real culprit is much worse.
The protocol for wheat harvesting in the US is to drench the wheat field with herbicide that is called Roundup few days before the harvesters work through the fields, as the dead wheat plants are easier on the farm equipment and they allow for much earlier, bigger and easier harvest. Roundup and some other herbicides contain a deadly active ingredient to the wheat and barley which is known as glyphosate. It has been used pre-harvest even from 1980, and has become a routine drying agent about 7-10 days before harvest.
Dr. Stephanie Senefffrom theMIT,studied the problem in-depth and she has even presented her findings at the nutrition conferences. She found that desiccating the non-organic wheat crops with glyphosate just before harvestinghas been very popular by the 1990s that most of the non-organic wheat in the US has become contaminated with it. She also explained that when you expose the wheat to a toxic chemical like the glyphosate, it releases more seeds, and that results in a slightly greater yield.
According to U.S. Department of Agriculture, 99 percent of the drum wheat, 97% of the spring wheat and 61% of winter wheat had been treated with herbicides as of 2012. This is showing a dramatic increase over the past 2 decades. Durum wheat has shown an 88 percent increase, spring wheat has shown a 91percent increase and the winter wheat has shown a 47% increased since the 1998
The farmers are using Roundup to kill their wheat plants and to allow an earlier and more plentiful harvest, but the practice isn’t licensed. Consumers are eating products that are made of wheat flour that absolutely contains traces of Roundup. This practice is common in the other countries as well, but some are beginning to see the dangers. In the Netherlands, the use of Roundup is entirely banned.
While the farmers are profiting, the consumer’s health is suffering.
The herbicide industry maintains that the glyphosate is minimally toxic to the humans, but a research that was published in the journal Entropy showed exactly how the glyphosate disrupts physiology. The active ingredient in Roundup lethally disrupts the important pathway that has been found in beneficial gut microbesthat are responsible for the synthesis of critical amino acids. The friendly gut bacteria — probiotics — is playing a critical role in keeping the body healthy. The gut bacteria help the digestion, synthesize vitamins, and strengthen the immune system. A research has found that Roundup significantly disrupts this entire process.
Glyphosate also inhibits the enzymes that are produced by the gut microbiome, and they are critical to detoxifying the chemical compounds that the body is being exposed to. The people who are exposed to glyphosate by the use of Roundup become even more vulnerable to the detrimental effects of the other chemicals and environmental toxins that they might encounter.
Glyphosate can cause inflammation over months and years of exposure, which may lead to consequences such as gastrointestinal disorders, infertility, obesity, heart disease, diabetes, depression, cancer and Alzheimer’s disease, and many others. Even if you don’t think that you have a problem digesting wheat, keeping the conventional wheat in your diet could harm the body in many different ways, leading to illness and diseases. If you don’t have a sensitivity or allergy to wheat, you might want to consider sticking to low gluten, organic, unhybridized Einkorn wheat in order to be safe.