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Confused parents wonder why their children sometimes develop an autoimmune reaction after consuming baked goods and other times do not.
The reason is the fact that not all wheat is the same and it even has nothing to do with what type of wheat it is, nor whether it contains gluten or not. The problem lies in something completely different.
The stories are now too frequent to ignore
I myself long wondered why my husband can eat the baked goods I prepare at home, but when he eats a single roll at a restaurant he experiences digestive problems.
There is obviously something wrong with wheat that the general public knows almost nothing about.
The problem goes far beyond the terms “organic” or “non-organic”, “gluten” or “hybrid wheat”.
That’s because the same common wheat does not cause any symptoms in people who consume wheat products in other towns, countries or different parts of the world.
So what happened to wheat?
For quite some time I suspected that wheat, especially in the USA, is undoubtedly genetically modified.
However, it is increasingly appearing in other countries as well, even where GM cultivation is not permitted. Exports are responsible for this, whether of wheat itself, flour, or products made from it.
I thought the cause couldn’t be gluten or hybrid wheat, because gluten and hybrid wheat have been consumed for thousands of years.
Simply, it didn’t make sense that this would be the reason why suddenly, in the last 5 – 10 years, so many people generally have problems with gluten and consuming wheat products.
The real cause of wheat toxicity
I finally found the answer when I was having dinner with an acquaintance who has very good experience with the wheat processing procedure.
I began to investigate the issue of wheat myself, and quite honestly, I was shocked by my findings.
The good news is that the reason wheat has become so toxic lately is not its genetic modification, as I initially feared (thank God!).
But the bad news is that the problem lies in the way wheat is harvested by conventional farmers.
Before you read this I would advise you to sit down. I have seen people who, after hearing information about wheat harvesting, burst into tears with horror.
Wheat harvesting is literally horrifying
According to the wheat harvesting protocol, wheat fields are sprayed with the herbicide Roundup several days before harvest.
Why? Because dry, dead wheat causes less wear on combines and agricultural machinery, and allows for a faster, easier and larger harvest.
The product Roundup and other herbicides contain the active deadly substance glyphosate. It is used to desiccate wheat and barley several days before harvest and began to be used back in 1980.
Since then it has become routine in the last 15 years for most agricultural companies. As already mentioned, it is used as a desiccant 7 to 10 days before harvest.
Dr. Stephanie Seneff is a member of the Massachusetts Institute of Technology (MIT) and studies the issue of wheat in depth. She recently lectured at a nutrition conference in Indianopolis.
According to her, the drying of non-organic wheat crops with glyphosate just a few days before harvest became “fashionable” in the late 90s. As a result, most non-organic wheat (mainly in the USA, but apparently in other countries as well) is now contaminated.
Dr. Seneff explains that when you expose wheat to poisonous chemicals like glyphosate, the wheat actually produces more seeds, resulting in a slightly larger yield:
“The wheat literally” turns into seed “just before it dies. In its last exhale it releases the seed “, says Dr. Seneff.
Genetically modified wheat, which quietly crept into the food industry, seemed to be the only plausible explanation for the different experiences I had been hearing about.
According to the US Department of Agriculture, herbicides were used in 2012 on 99% of hard wheat, 97% of spring wheat and 61% of winter wheat.
Since 1998 this represents an increase in herbicide use of 88% for hard wheat, 91% for spring wheat and 47% for winter wheat.
Wheat grower Keith Lewis about the method used says:
“I have been growing wheat for 50 years. I know of one very commonly used method, which is that the herbicide Roundup (glyphosate) is used just before harvest.
Roundup is developed to get rid of weeds in the pre-harvest period.
The company Monsanto, the maker of the herbicide Roundup, claims that if the herbicide is applied to wheat when grain moisture is more than 30%, the wheat will ripen faster into the heads.
Farmers like this method because Roundup kills the wheat plant which allows earlier harvesting.”
He further states:
“Wheat fields often ripen unevenly, and so Roundup is used before harvest to even out the greener parts of the fields with the riper ones. As a result, on less mature fields Roundup gets directly into the grain, which is then harvested that way.”
” Such harvesting, however, is not permitted. Farmers misleadingly call it “desiccation”.
People who consume wheat flour products therefore undoubtedly also consume trace doses of Roundup. Interestingly, barley malt used in beer production is pulled from the market when pre-harvest Roundup spraying is detected.
Lentils and peas are also pulled from the market if pre-harvest Roundup spraying is proven … well, that does not apply to wheat.
This farming method concerns me greatly and should concern consumers of wheat products more.”
The spread of the toxic harvesting practice to other countries
However, this practice is not limited to the USA.
The Food Standards Agency in the United Kingdom reported that the use of Roundup as a desiccant on wheat results in the regular occurrence of glyphosate residues in various types of bread.
However, some European countries are beginning to recognize the risk. In the Netherlands Roundup has been completely banned, and France also intends to ban it soon.
Using Roundup as a desiccant on wheat fields just before harvest can save farmers money and increase profit. But it has devastating effects on the health of consumers who ultimately eat flour made from grain that has absorbed a considerable amount of Roundup.
Risks of glyphosate to human health
Herbicide manufacturers claim that glyphosate is completely harmless to the human body.
However, research published in the journal Entropy strongly disputes that claim and precisely explains how glyphosate damages the bodies of mammals.
A study led by Anthony Samsel and Stephanie Seneff of MIT examines the effect of glyphosate on the cytochrome P450 (CYP) enzyme. This enzyme is often overlooked although it has toxic to lethal effects on mammals.
The currently accepted opinion is that glyphosate is not harmful to humans or other mammals.
This erroneous view is so ingrained among ordinary agricultural communities that at agricultural shows Roundup salespeople even performed crazily by drinking it!
The fact that Roundup does not kill you immediately does not mean it is not poisonous. The poisonous substance in Roundup actually disrupts important metabolic processes in the beneficial gut microflora, which is responsible for the synthesis of essential amino acids.
The friendly gut bacteria, also called probiotics, play a fundamental role in human health.
Gut bacteria help with digestion, prevent intestinal permeability (which also prevents the development of autoimmune diseases), are responsible for the synthesis of many vitamins and are the basis of strong immunity.
To summarize:
Roundup significantly damages the functioning of beneficial gut bacteria and leads to increased intestinal permeability, resulting in manifestations of autoimmune diseases.
Besides damaging the biosynthesis of essential amino acids that occurs thanks to the shikimic acid pathway, glyphosate also damages the cytochrome P450 (CYP) enzyme, which is produced thanks to the microflora in the gut.
CYP enzymes are indispensable for the human body because they detoxify the organism from many foreign chemical compounds and xenobiotics to which we are exposed in today’s modern environment.
The result is that people exposed to the effects of glyphosate, originating from Roundup sprays in their area, or from ingesting industrially processed food that contains Roundup residues, are even less resistant to the harmful effects of other chemicals and poisons they encounter!
What is even worse is that the harmful effects of glyphosate progress slowly and insidiously over months to years, manifesting gradually, only when inflammation has firmly established itself in the cellular systems of the organism.
Diseases caused by glyphosate
The result of this systemic cellular inflammation is most of the diseases associated with the Western lifestyle:
- gastrointestinal diseases
- obesity
- diabetes
- heart disease
- depression
- autism
- infertility
- cancer
- multiple sclerosis
- Alzheimer’s disease
- and the list could go on and on …
To summarize, research led by Dr. Seneff, which targeted the terrible glyphosate contained in the herbicide Roundup, and which is sprayed on wheat in the USA just days before harvest, proves that this deadly poison is harmful to the human body.
It damages beneficial gut bacteria, which has tragic consequences such as disease, degeneration and suffering for many individuals.
Are you starting to get it?
Even if you think you have no digestive problems caused by wheat foods, it is still very sensible to exclude foods made from common wheat flour from your diet as much as possible.
You must eliminate poisonous wheat from your diet at all costs
The conclusion that follows is that refusing common wheat in the USA (and increasingly in other countries) becomes an absolute imperative, even if you currently do not have a gluten allergy or wheat sensitivity.
The increasing amount of glyphosate in wheat spraying is directly proportional to the increased incidence of celiac disease and gluten intolerance.
Dr. Seneff also points out that the increased incidence of these diseases is not only genetic in nature, but also has an environmental cause. She states that in some patients the disease symptoms did not improve even after eliminating gluten from the diet.
The effects of deadly glyphosate on our bodies are very insidious. The fact that we do not yet suffer any symptoms today really may mean nothing.
If you do not have health problems caused by wheat today, you will have them in the future if you do not stop consuming products made from poisonous wheat!
How to consume wheat products safely
It is obvious that if you already have a sensitivity or allergy to wheat, you must eliminate it from your diet. Period.
But if you do not yet have celiac disease or gluten sensitivity and want to consume this food inherited from our ancestors in a safe way, you can prepare it as we do at home.
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We use only organic wheat, preferably low-gluten, non-hybrid Einkorn wheat, from which we bake bread, pancakes, cakes, etc.
However, when eating out or buying food in stores, we automatically refuse products made from common wheat. And that regardless of the fact that no one in our family yet has a gluten allergy – so far.
I am firmly convinced that if we did nothing, after some time wheat sensitivity or autoimmune diseases would begin to occur throughout our family, due to the poisonous way wheat is processed and also due to residues of glyphosate contained in common wheat products.
And what will you do about toxic wheat?
How would you react to the information that farmers use Roundup not only to kill weeds, but especially to desiccate wheat which allows them an earlier, easier and larger harvest?
And that this procedure leads to the absorption of the poisonous glyphosate, the active ingredient of Roundup and other herbicides, directly into the wheat grain?
Do you feel outraged and violated like I do? What measures will you take to remove common wheat from your diet, even though you do not yet have health problems with gluten or wheat sensitivity?
And what about other agricultural crops such as barley, sugar cane, rice, seeds, dried beans and peas, sweet potatoes or sugar beet, where Roundup is used to desiccate before harvest or collection?
Will you now only buy these foods in organic form to avoid this modern, man-made disaster?
