Sometimes you have reactions to wheat and sometimes don’t, but do not feel strange about it. The simple answer is in the way of growing. In some countries traditionally grown wheat cannot cause any symptoms, the actual toxicity comes from the hybridization, non-organic production and the modern way of growing any kinds of plants in general.
Some believed that the wheat in the United States has been genetically modified. Yet, the number of people suffering from gluten and wheat issues in the last decade cannot be attributed to gluten and wheat hybrids, as they have been consumed for millennia.
Apparently, the toxicity of wheat in the United States is not a result of its genetic engineering. In truth, the real factor lies in the way wheat is gathered by conventional wheat farmers.
There is a protocol of harvesting prepared from the competent agriculturalists and it requires drenching of the wheat fields by using Roundup few days before the actual harvesting work on the field. With this procedure the dead and withered plants will not bother during the harvest.
The application of the herbicide Roundup or other herbicides which contain the deadly active ingredient glyphosate prior to the harvest has been suggested in the 1980s.
From then onwards, the use of a drying ingredients 7-10 days before the harvest has become a routine within the conventional farming community.
According to investigation and dedicated conference on this subject it is confirmed that the contamination of the non-organic wheat came from the process of spreading glyphosate just before harvesting in the period of the late 1990’s and since than contaminated most of the non-organic wheat crops on the territory of USA.
According to dr. Seneff the exposure of wheat to a toxic chemical such as glyphosate, in fact, releases more seeds and a slightly greater yield:
“It ‘goes to seed’ as it dies. At its last gasp, it releases the seed.”
There has been a concerning change of numbers in the usage of herbicides from 2012 and they show that 99% of durum wheat has been treated with herbicides, 61% of winter wheat and even 97% of spring wheat. These numbers were a lot lower in 1998 :88% for durum wheat, 47% for winter wheat and 91% for spring wheat.
We here have a statement of Keith Lewis, a farmer who grows wheat and he says that the herbicide Roundup is often used in wheat farming just before the harvest.
This is the comment of the wheat farmer Keith Lewis on the use of this herbicide before the harvest:
“I have been a wheat farmer for 50 yrs and one wheat production practice that is very common is applying the herbicide Roundup (glyphosate) just prior to harvest.
Roundup is licensed for preharvest weed control. Monsanto, the manufacturer of Roundup claims that application to plants at over 30% kernel moisture result in roundup uptake by the plant into the kernels.
Farmers like this practice because Roundup kills the wheat plant allowing an earlier harvest.
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.
This practice is not licensed. Farmers mistakenly call it “desiccation.” Consumers eating products made from wheat flour are undoubtedly consuming minute amounts of Roundup.
An interesting aside, malt barley which is made into beer is not acceptable in the marketplace if it has been sprayed with preharvest Roundup. Lentils and peas are not accepted in the marketplace if it was sprayed with preharvest roundup….. but wheat is ok. This farming practice greatly concerns me and it should further concern consumers of wheat products.”
Yet, this method is not only conducted in America. The report of the Food Standards Agency in the United Kingdom indicates that the use of Roundup as a wheat desiccant is regularly shown by the glyphosate residues in bread samples.
Also, the awareness of making use of this pesticide is likewise raised in other European countries. The Netherlands banned its usage, and France is likely to do the exact same too.
It is a fact that farmers will save money and boost their profits with the use of Roundup, but it leads to severe side-effects on health through the consumption of ground up wheat kernels which have absorbed it in great amounts!
As to 1990, the rates of application of this pesticide to US wheat crops are alarmingly higher, and a study conducted in December 2013 showed the relation of the incidence of celiac disease and glyphosate.
As a conclusion from all this is that we advise you to be careful from the negative effects of Roundup, because it can cause a severe disruption to the beneficial gut bacteria and can also cause permeability to the intestinal wall and autoimmune disease symptoms.
The other negative effect that glyphosate has, is that it obstructs the enzymes of cytochrome P450 (CYP), which are made by the gut microbiome, and they have a significant role in detoxification the foreign chemical compounds, xenobiotics, to which we are exposed every day.
As a result, people are exposed to glyphosate through the use of Roundup in their community or through consummation of Roundup residues from industrialized food.
From this, people get more vulnerable to other negative effects from different chemicals and toxins.
Additionally, the worst thing is that the effects of the exposure to glyphosate are slow and insidious, and might show up after months and years since the inflammation gradually develops in the cellular systems of the body.
This systematic inflammation results in most of the diseases and conditions linked to the Western lifestyle, including:
- Alzheimer’s disease
- Gastrointestinal disorders
- Heart Disease
- Multiple Sclerosis
Another study led by Dr. Seneff about the use of glyphosate just before the harvest of wheat crops, has a result that on this method the toxin has a negative effect on the human body by destroying all the beneficial gut microbes and can cause degeneration, disease, and widespread suffering.
As a result, we highly recommend that you avoid consumption of natural wheat, in order to protect your health, although you do not have gluten allergy or wheat sensitivity.
The higher consummation of glyphosate and the increasing cases of celiac disease as well as those with wheat sensitivity are somehow related with each other. The glyphosate is very poisonous and you cannot notice that instantly.
We strongly advise that you avoid conventional wheat and focus on organic, preferably low gluten, unhybridized Einkorn wheat for bread making, cookies, pancakes, and all kinds of dishes.
If we overlook these facts and continue consuming conventional wheat, we will certainly develop sensitivity to wheat or autoimmune disease in some form, as a result of the toxic manner in which it is processed and the presence of glyphosate residues in conventional wheat products.
It is high time to decide to stop this, as we are being poisoned intentionally, and we are being lied about it on a daily basis.
In the USA, farmers who grow wheat have been using Roundup for several reasons: to dry out the wheat plants, to kill weed, and to accelerate the harvest.
This farming method causes for the wheat kernels to absorb the toxic glyphosate- the active compound of Roundup and other herbicides.
In addition, although you do not have felt any symptoms or developed a gluten allergy or wheat sensibility, it is only a matter of time before the toxic residues cause severe medical conditions or deadly diseases.
Also, think about all the other crops where these herbicides are used, including rice, seeds, sugar cane, barley, dried beans and peas, sugar beets, and sweet potatoes.
Therefore, the best thing you can do to save the health of your family and avoid numerous detrimental effects is to always consume organic foods.