For once there may be some good news to share about Gluten for those suffering from intolerance or Celiac disease. Not all of your reactions may be due to Gluten at all, in fact some of you who believe you are suffering from Gluten intolerance may be wrong altogether.
Dr. Stephanie Seneff, a senior research scientist at the Massachusetts Institute of Technology (MIT), tells Dr. Mercola that glyphosate appears to be strongly correlated with the rise in celiac disease [gluten intolerance].
“Lots of people are intolerant to gluten, of course. But people aren’t thinking, ‘Why is this now true? This didn’t use to be true’… I was really puzzled because wheat is not a GE [genetically engineered] product… GMO wheat is not a product that’s on the market.”
Siting a recent paper Seneff co-authored, Mercola quotes,
“There’s an extremely strong correlation between the use of Roundup on corn and soy over time and the increase in all these different diseases, and celiac disease is one of them.”
Glyphosate is a broad-spectrum “systemic” herbicide or weed-killer that sounds like any other chemical until you recognize the brand name, Roundup, which is sure to cause an, “Aha”, moment for most reading this article; and anytime you hear, Roundup, you also hear Monsanto. We know the damage Monsanto’s Roundup has caused soil and water since its introduction in 1970, what most people do not know however, is that non-GMO wheat crops are intentionally doused in this poison just days before harvest in order to cut-down on extra work and to pre-empt next year’s weeds; it also causes the wheat to release more seeds.
To emphasize how soon before harvest the plants are subjected to this;
“Plants exposed to glyphosate display stunted growth, loss of green coloration, leaf wrinkling or malformation, and tissue death. Death of the plant may take from 4 to 20 days to occur.” Sources: Herbicide Handbook, 8th ed.; Vencill, W. K. Ed.; Weed Science Society of America: Lawrence, KS, 2002; p 231-234 and Franz, J. E.; Mao, M. K.; Sikorski, J. A. Glyphosate: A Unique Global Herbicide; American Chemical Society: Washington, DC, 1997; pp 521-527, 604-605, 615.
“Commercial glyphosate-based formulations most commonly range from concentrates containing 41% or more glyphosate to 1% glyphosate formulations marketed for domestic use. They generally consist of an aqueous mixture of the isopropylamine (IPA) salt of glyphosate, a surfactant, and various minor components including anti-foaming and colour agents, biocides and inorganic ions to produce pH adjustment. The mechanisms of toxicity of glyphosate formulations are complicated. Not only is glyphosate used as five different salts but commercial formulations of it contain surfactants, which vary in nature and concentration. As a result, human poisoning with this herbicide is not with the active ingredient alone but with complex and variable mixtures. Therefore, It is difficult to separate the toxicity of glyphosate from that of the formulation as a whole or to determine the contribution of surfactants to overall toxicity.”
Living plants absorb glyphosate. This dangerous herbicide does not get extracted from the wheat before processing and packaging; it is a part of the plant through absorption. It comes home with you from the grocery store and happily bakes in that cake along-side your extra egg and teaspoon of vanilla. In other words, you are eating this stuff and you have been for a while. (The Healthy Home Economist has some great suggestions for combating this.)
Glysophate has been shown to cause severe damage to gut flora and cause chronic diseases rooted in gastrointestinal dysfunction and distress. The correlation between increased glyphosate use on wheat crops and Celiac disease cannot be overlooked.
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Other CTR articles by Cheri Roberts:
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Other articles by Cheri Roberts (for other entities).