Dealing with gluten intolerances? The problem might not be in the grains.
With the current gluten-free craze going on right now, people are more aware then ever of grains and gluten in order to prevent reactions, illness, and other adverse symptoms. While gluten has been given a bad rap over the past couple of years, what if there’s a bigger problem, a problem that’s causing much of the distress we associate with gluten?
Gluten has existed in the human diet essentially since the beginning of time without incident. So, why are humans experiencing such a rate of reactions to this naturally occurring element? The answer lies in modern growing and harvesting methods and techniques, such as the introduction of GMOs, herbicides, pesticides, and so on. Are humans having an issue with gluten itself, or modern methods and unnatural substances?
One of these unnatural substances linked to allergies, sensitivities, and other health problems is called glyphosate. Researchers are starting to take a closer look at glyphosate, an herbicide. While the creator claims this herbicide ingredient glyphosate is safe, science and research is indicating otherwise.
Researchers and some medical professionals are arguing glyphosate residues, found in nearly all processed foods, or foods containing genetically modified corn, soy, or wheat, wreak havoc on our bodies and can disrupt the normal functioning of our body and lead to disease. According to Dr. Stephanie Seneff, a research scientist at the Massachusetts Institute of Technology (MIT) in an article by Dr. Mercola, one of the main ways glyphosate causes harm is by its effect on the healthy gut bacteria.
Because we have more bacteria in our bodies than we do cells, having healthy bacteria is essential to optimal health. The herbicide has a mechanism that allows it to kill weeds called the shikimate pathway. This pathway is not found in animals but is present in bacteria.
This means that all of the bacteria in our bodies (which is ten times more than the number of cells we have) have this shikimate pathway, meaning that each and every microbe will respond to glyphosate residues. This can provide a significant disruption of the vital microbe to function as it ought. When glyphosate causes harm to the beneficial bacteria, the bad bacteria proliferates and leads to more problems. In fact, glyphosate has such an astounding effect on our health that Dr. Seneff said it is quite possibly “the most important factor in the development of multiple chronic diseases and conditions that have become prevalent in Westernized societies.”
Some of the main diseases linked with glyphosate residue include:
- Multiple Sclerosis
- Cardiovascular Disease
- G.I. Issues (chronic diarrhea, Crohn’s, colitis, inflammatory bowel, Celiac, etc.)
- Birth Defects
- Kidney & Liver Disease
- Reproductive Issues
It’s an interesting correlation that when the introduction and rise in use of chemicals that we’ve seen a steep rise also in rates of chronic diseases. If you have experienced any of the above problems, or if you have food sensitivities, allergies, or other more modern day health issues, there’s a chance you’re experiencing side effects from glyphosate exposure.
So, it’s clearly critical for our wellbeing to avoid or minimize glyphosate exposure. The best ways to do this include:
- Avoid or reduce processed foods
- When processed foods are purchased, choose 100% organic and non-GMO sources
- Buy local where you are more certain of source and quality
So, if you or someone you know is dealing with allergies, sensitivities, or chronic health problems, take a look at the source and quality of your food, and do all you can to reduce exposure to the incredibly damaging glyphosate!
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