There’s a lot of discussion today about gluten sensitivities and the benefits of eliminating wheat, and other gluten containing grains from our diets.
Wether you’re celiac, or simply have a food sensitivity to gluten, you’ll feel better by eliminating: wheat, barely, and rye from your diet. However, it is estimated that only a little over 1% of the population has full-blown celiac disease. (1)[featured-image single_newwindow=”false” alt=”Roundup on Wheat”]Image from Dollar Photoclub Created in Canva[/featured-image]
The percentage of gluten sensitive people is no doubt much larger. However, this doesn’t seem to adequately explain why so many people have trouble with wheat. There may be more going on here. The chemical herbicide Roundup, may be the culprit.
A widely used chemical used to control weeds is glyphosphate. Glyphosphate is the active chemical in Monsanto’s Roundup. Almost all soy, and the majority of corn produced in the U.S. have been genetically modified to be resistant to this chemical.
This is not true with wheat. Presently, wheat in the U.S. is not genetically modified. (2) If wheat is sprayed with Roundup, the plant begins to die. Here’s the problem: it’s common practice to desiccate, or dry out non-organic wheat just before harvest, using Roundup. (3)[Tweet “”It’s common practice to desiccate, or dry out wheat, using Roundup.” David Sandstrom”]Some would argue that Roundup, or the active chemical in Roundup, glyphosphate is non-toxic to humans. This is ridiculous.
If you’ve ever used Roundup in your yard, you know that it is highly toxic to plants, and a very effective weed killer. You don’t have to be a rocket scientist to conclude that toxic chemicals such as Roundup are harmful to our health.
Once again, food producers are putting profits before people. I spent some time on the USDA’s website researching this post. What I found was a lot of discussion about increasing yields and protecting the plants from pests and weeds using chemicals. What effects these chemicals have on our health doesn’t even seem to be on the radar for most farmers.
A typical wheat field does not become ready for harvest in a completely uniform fashion. In other words, some plants dry out naturally, and are ready for harvest, and some aren’t. When an immature, untreated wheat plant is harvested using a combine, less grain is extracted during the harvest.
The solution to this dilemma is a process farmers refer to as desiccation. They spray the field with Roundup about a week before harvest. This causes the crop to dry out earlier, and more evenly. This makes it easier to extract the grain from the plant, thus increasing profitability.
By spraying the plant with Roundup a week before harvest, there’s plenty of time for the plant to ingest the chemicals. Glyphosphate makes it into the wheat berry, and is served up on our dinner plates.
Could this be the real reason wheat is troublesome for so many? Maybe gluten has taken the blame for countless wheat intolerances, when the real culprit is a chemical used to enhance profits.
Whether or not you have an immediate reaction to wheat, non-organice wheat should still be avoided. Our bodies are now burdened with the chore of detoxifying from yet another toxic chemical.
As I’ve explained in the past, if we stack enough bricks on top of a 2×4, eventually the board will snap. It’s not the last brick that’s the problem. It’s the total load of bricks underneath that get’s us into trouble.
Detoxing from glyphosphate is just another brick on our health 2×4. I say, why expose ourselves to this obvious health blocking factor? If you choose to eat wheat, the obvious solution is to make sure it’s organic wheat, from a reputable source.
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Yours in Health,
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