THIS IS THE REASON WHEAT IS TOXIC (it is not because of the gluten)!!!

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THIS IS THE REASON WHEAT IS TOXIC (it is not because of the gluten)!!!THIS IS THE REASON WHEAT IS TOXIC (it is not because of the gluten)!!!

There are a growing number of people with digestive problems or allergic reactions to wheat in the US. At the same time, these people don’t have any problems when they are consuming pasta when they are abroad. What is even more shocking is that there are many kids who experience autoimmune reactions when they cFor instance, many of them don’t have problems when they eat wheat at home while they witness many digestive problems when they take just one roll outside in a restaurant.

It is obvious that there is something wrong with certain wheat and we don’t know what it is. This is not simply a question of non-organic vs organic wheat or hybridization or gluten since there are many cases where ordinary wheat can lead to negative effects.onsume wheat, but not with all wheat they’ve tried.

What is going on with wheat?

The main issue actually is the way the wheat is being harvested by conventional wheat farmers. The harvest protocol is to drench the wheat fields with Roundup for couple of years before the combine harvesters work through the fields as withered, dead wheat plants which are less taxing on the farm equipment, allowing for an easier, bigger and earlier harvest. The pre-harvest application of herbicides contain the deadly active ingredient glyphosate to wheat and barley. This was suggested in 1980 and has become a routine since then.

Dr. Stephen Seneff of MIT has studied this issue in depth says that desiccating non-organic wheat crops with glyphosate before harvest became into vogue during the 90s with the result that most of the non-organic what in the YSA is contaminated with it. When wheat is exposed to toxic chemicals, it releases more seeds which results in slightly greater yield.

99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been treated with herbicides as of 2012, says the US Department of Agriculture.

The wheat farmer named Keith Lewis says that he’s working this for 50 years and applying of herbicides on wheat is a very common thing. Roundup is licensed for pre-harvest weed control, and its manufacturer claims that application to plants at over 30% kernel moisture results in roundup uptake by the plant into the kernels. It kills the wheat plant allowing an earlier harvest. It evens up the greener parts of the field and the result id on the less mature areas Roundup is translocated into the kernels and harvested as such. This is called “dessication” by the farmers and is not licensed. When consumers eat what flour they consume minute amounts of Roundup.

The interesting thing is that malt barley which is made into beer is not acceptable in the market if sprayed with pre-harvest roundup, lentils as well. This is of great concern among farmers.

This issue does not only appear in the USA, but also the UK has reported the use of Roundup resulting in glyphosate that showed in bread samples.

This practice may saves farmer’s money and increases profit, but is very bad for consumer’s health. Herbicide industries argue that glyphosate is minimally toxic to people, however, a research which was published in the Journal Entropy strongly argues otherwise by telling how glyphosate disrupts mammalian psychology. The paper investigates the inhibition of glyphosate of cytochrome P450 (CYP) enzymes. Just because Roundup does not kill you immediately, does not make it nontoxic. The active ingredient in Roundup disrupts lethally all the important shikimate pathways which are found in beneficial gut microbes that are responsible for synthesis of critical amino acids. The friendly gut bacteria that play a critical role in the human health aid digestion, prevent permeability of the gastrointestinal tract (that discourages the development of the autoimmune disease), synthesize vitamins and provide the foundation for robust immunity. While Roundup disrupts the function of beneficial bacteria in the gut, contributing to permeability of the intestinal wall and consequent expression of autoimmune disease symptoms. Glyphosate inhibits the cytochrome P450 (CYP) enzymes produced by the gut microbiome. These enzymes are critical to human biology since they detoxify the multitude of foreign chemical compounds, xenobiotics. People that are exposed to these chemicals become more vulnerable to the damaging effects of other chemicals and environmental toxins they encounter. The negative impact of glyphosate is very slow and may last for months or even years, as the inflammation gradually gains a foothold in the cellular systems of the body.

The worst thing is that the negative impact of glyphosate is very slow and could take years till the inflammation manifests.

The consequence of all of this are the following diseases:

  • Obesity
  • Gastrointestinal disorder
  • Heart disease
  • Diabetes
  • Autism
  • Depression
  • Cancer
  • Infertility
  • Alzheimer’s disease
  • Multiple sclerosis and so on

Stay Away from Toxic Wheat as Much as You Can

What is important to understand is that staying away from conventional wheat produced in the US is a must even if you are not experiencing gluten sensitivity or allergy at the moment. There is no doubt that the increased number of people suffering from gluten intolerance and celiac disease is closely related to the increased use of glyphosate.

According to Dr. Seneff, the higher number of people suffering from these problems is not strictly genetic and the environment plays a significant role in this occurrence.

The negative impact of dangerous glyphosate on your body is so intense that absence of signs and symptoms at the moment is irrelevant. In case you don’t have any problems with wheat at the moment, you will probably have in the future if you don’t avoid conventional wheat.

Consume Wheat Safely in This Way

In case you have wheat sensitivity, you need to avoid consuming it. However, if you are not sensitive, you need to purchase organic wheat and one which is low in gluten. For making cookies, pancakes and bread you should use unhybridized Einkorn wheat.

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