It seems that scientists are sounding the alarm on the rapid rise in gluten intolerance and allergies on the over use of the weed killer, glyphosate, as the potential cause of this modern epidemic.  Over the last several decades both consumers and industry have relied on glyphosate or round up as the number 1 chemical for weed control.  This correlation between the significant increase used particularly on our wheat crops and the enormous increase of coeliac disease and gluten intolerance

Recent analysis shows a significant correlation between the steep rise in glyphosate applications to US wheat crops and the occurrence of celiac disease over the last two decades.

In addition, new research is helping to solve the mystery as to why some people eat products containing gluten and develop an adverse reaction, while other times they don’t. Dr. Stephanie Seneff of MIT and an associate, Dr. Anthony Samsel, believe that glyphosate, not gluten is the cause of the problems. 

The chemical compound glyphosate is the active ingredient in Roundup, a powerful commercial pesticide. The weed killer is not only overused in agricultural practices, but conventional farmers are now misusing it to remove moisture from their wheat crop just days before harvest.  This practice leaves toxic residue on wheat seed, which ends up in the products we consume and consequently, in our body.

To understand how glyphosate causes wheat allergies according to Dr. Seneff’s study, it’s important to understand how the body reacts to this toxic chemical.  The digestive system acts as the body’s gatekeeper, allowing beneficial compounds to enter, while keeping harmful ones out.  Normal gut bacteria play a critical role in the process. However, glyphosate disrupts the normal digestive process in a couple of ways:

1) Glyphosate prevents the absorption of essential amino acids.

2) Glyphosate destroys normal gut bacteria.

Under the influence of glyphosate our normal gut bacteria create toxic alternatives to amino acids. In addition, the new toxins destroy healthy gut bacteria while promoting the growth of harmful bacteria. This has devastating effects on the intestines by making them porous and enabling harmful substances and molecules of undigested food to enter the blood stream. Inflammation and liver and kidney damage can also occur.

Glyphosate also increases aluminum toxicity. Due to natural defense mechanisms, aluminum is not typically absorbed into the body. However, the pesticide binds to aluminum and when combined with a leaky gut, it by passes the defense system and enters the body.  

All in all, the increasing use and misuse of the herbicide explains the dramatic rise in gluten intolerance and allergies over the past several years.  To prevent the toxic effects of glyphosate contaminated wheat from taking a toll on your body consider switching to organic wheat or avoid wheat all together.

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References

Pre-harvest Glyphosate Aplication to Wheat  www.HGCA.com

Is it Gluten or Glyphosate ?  www.Examiner/Gluten or Glyphosate

Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance – Interdiscip Toxicol. 2013; Vol. 6 (4): 159–184. Anthony Samsel and Stephanie Seneff, 12 November 2013

Dr. Don Huber: GMOs and Glyphosate and Their Threat to Humanity – Food Integrity Now – Carol Grieve, April 8, 2014

Glyphosate Herbicide Sales Boom Powers Global Biotech Industry – Sustainable Pulse –  Aug 21