Several years ago we gave a presentation at a Health Minister Reunion about a relatively unknown, rarely discussed topic—gluten. We helped our audience understand that wheat is not created today as it was years ago and the “staff of life” can no longer sustain and could possibly harm people. We discussed how the “gliadin,” a protein in wheat, has been hybridized to produce fluffier, larger, plumper breads, muffins and bagels.
Years later now, we have seen many books written on this topic and more and more people are finding they can lose that last 10 pounds if they stop eating wheat products. People stop snoring, their digestive distress diminishes and many more symptoms are abated when they remove wheat from their diets. What is interesting though is that in other parts of the world, wheat is consumed without any of those dramatic effects. Is it our soil, our hybridization, our conventional seed? Believe it or not, it may not be any of those things causing the numerous problems in people.
As a follow up to this topic, we have recently learned yet another reason you may want to be extremely careful that if you do choose to eat any wheat product it must be organic, non-GMO and “chemical” free. Yes, you read that right, “chemical” free.
Did you know that as early as the 1980’s some Europeans were using Roundup on their wheat plants before harvest? Later, it became legal to use it in the United States. What is used specifically is glyphosate, the active ingredient in the herbicide, Roundup. It’s purpose is to “dessicate” or dry out the weeds that typically grow alongside the plant. The herbicide is also used to hasten the maturation of the plant itself for an earlier harvest. Other herbicides are also being used.
Although the 1980’s doesn’t seem terribly distant to some of us, it does give enough time to create a connection between celiac disease and the consumption of herbicide-treated wheat.
In case you may have thought the use of this herbicide is rare, according to the US Department of Agriculture, as of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been treated with herbicides. This is an increase from 88% for durum wheat, 91% for spring wheat and 47% for winter wheat since 1998. (1)
Using Roundup on wheat crops throughout the entire growing season and even as a desiccant just prior to harvest may save the farmer money and increase profits, but it is devastating to the health of the consumer who ultimately consumes the glyphosate residue laden wheat kernels.
Several new studies (2) are confirming that not only is the connection between this conventionally grown wheat with the growing incidences of celiac, but even if you don’t have celiac, this herbicide tainted “food” will likely have devastating effects on any body despite the fact that the gradual growth of inflammation stays silent for years. Sadly, it isn’t just wheat that one must be concerned about. Conventionally grown sugar cane, barley, rice, seeds, dried beans, peas, sweet potatoes, and sugar beets have also been treated with glyphosate for years. Similar effects are indicated when consuming these plants that have been grown conventionally.
The consequences of this systemic inflammation are most of the diseases and conditions associated with the Western lifestyle:
- Gastrointestinal disorders
- Obesity
- Diabetes
- Heart Disease
- Depression
- Autism
- Infertility
- Cancer
- Multiple Sclerosis
- Parkinson’s Disease
- Birth defects
- Alzheimer’s disease
- And the list goes on and on and on (1)
