The stories became far too frequent to ignore. Emails from folks with allergic or digestive issues to wheat in the United States experienced no symptoms whatsoever when they tried eating pasta on vacation in Italy.
Confused parents wondering why wheat consumption sometimes triggered autoimmune reactions in their children but not at other times.
In my own home, I’ve long pondered why my husband can eat the wheat I prepare at home, but he experiences negative digestive effects eating even a single roll in a restaurant.
There is clearly something going on with wheat that is not well known by the general public. It goes far and beyond organic versus nonorganic, gluten or hybridization because even conventional wheat triggers no symptoms for some who eat wheat in other parts of the world.
What indeed is going on with wheat?
For quite some time, I secretly harbored the notion that wheat in the United States must, in fact, be genetically modified. GMO wheat secretly invading the North American food supply seemed the only thing that made sense and could account for the varied experiences I was hearing about.
I reasoned that it couldn’t be the gluten or wheat hybridization. Gluten and wheat hybrids have been consumed for thousands of years. It just didn’t make sense that this could be the reason for so many people suddenly having problems with wheat and gluten in general in the past 5-10 years.
Finally, the answer came over dinner a couple of months ago with a friend who was well versed in the wheat production process. I started researching the issue for myself, and was, quite frankly, horrified at what I discovered.
The good news is that the reason wheat has become so toxic in the United States is not that it is secretly GMO as I had feared (thank goodness!).
The bad news is that the problem lies with the manner in which wheat is grown and harvested by conventional wheat farmers.
You’re going to want to sit down for this one. I’ve had some folks burst into tears in horror when I passed along this information before.
Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest.
Pre-harvest application of the herbicide Roundup or other herbicides containing the deadly active ingredient glyphosate to wheat and barley as a desiccant was suggested as early as 1980. It has since become routine over the past 15 years and is used as a drying agent 7-10 days before harvest within the conventional farming community.
According to Dr. Stephanie Seneff of MIT who has studied the issue in-depth and who I recently saw present on the subject at a nutritional conference in Indianapolis, desiccating non-organic wheat crops with glyphosate just before harvest came into vogue late in the 1990s with the result that most of the non-organic wheat in the United States is now contaminated with it. Seneff explains that when you expose wheat to a toxic chemical like glyphosate, it actually releases more seeds resulting in a slightly greater yield: “It ‘goes to seed’ as it dies. At its last gasp, it releases the seed” says Dr. Seneff.
According to the US Department of Agriculture, as of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat have been treated with herbicides. This is an increase from 88% for durum wheat, 91% for spring wheat and 47% for winter wheat since 1998. Note that bulgur is commonly made from durum.
Here’s what wheat farmer Keith Lewis has to say about the practice:
I have been a wheat farmer for 50 yrs and one wheat production practice that is very common is applying the herbicide Roundup (glyposate) just prior to harvest. Roundup is licensed for preharvest weed control. Monsanto, the manufacturer of Roundup claims that application to plants at over 30% kernel moisture result in roundup uptake by the plant into the kernels. Farmers like this practice because Roundup kills the wheat plant allowing an earlier harvest.
A wheat field often ripens unevenly, thus applying Roundup preharvest evens up the greener parts of the field with the more mature. The result is on the less mature areas Roundup is translocated into the kernels and eventually harvested as such.
This practice is not licensed. Farmers mistakenly call it “desiccation.” Consumers eating products made from wheat flour are undoubtedly consuming minute amounts of Roundup. An interesting aside, malt barley which is made into beer is not acceptable in the marketplace if it has been sprayed with preharvest Roundup. Lentils and peas are not accepted in the market place if it was sprayed with preharvest roundup….. but wheat is ok.. This farming practice greatly concerns me and it should further concern consumers of wheat products.
Here’s what wheat farmer Seth Woodland of Woodland and Wheat in Idaho had to say about the practice of using herbicides for wheat dry down:
That practice is bad . I have fellow farmers around me that do it and it is sad. Lucky for you not all of us farm that way. Being the farmer and also the president of a business, we are proud to say that we do not use round up on our wheat ever!
This practice is not just widespread in the United States either. The Food Standards Agency in the United Kingdom reports that the use of Roundup as a wheat desiccant results in glyphosate residues regularly showing up in bread samples. Other European countries are waking up to the danger, however. In the Netherlands, the use of Roundup is completely banned with France likely soon to follow.
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.
The chart below of skyrocketing applications of glyphosate to US wheat crops since 1990 and the incidence of celiac disease is from a December 2013 study published in the Journal Interdisciplinary Toxicology examining glyphosate pathways to autoimmune disease. Remember that wheat is not currently GMO or “Roundup Ready” meaning it is not resistant to its withering effects like GMO corn or GMO soy, so the application of glyphosate to wheat would actually kill it.
While the herbicide industry maintains that glyphosate is minimally toxic to humans, research published in the Journal Entropy strongly argues otherwise by shedding light on exactly how glyphosate disrupts mammalian physiology.
Authored by Anthony Samsel and Stephanie Seneff of MIT, the paper investigates glyphosate’s inhibition of cytochrome P450 (CYP) enzymes, an overlooked component of lethal toxicity to mammals.
The currently accepted view is that ghyphosate is not harmful to humans or any mammals. This flawed view is so pervasive in the conventional farming community that Roundup salesmen have been known to foolishly drink it during presentations!
However, just because Roundup doesn’t kill you immediately doesn’t make it nontoxic. In fact, the active ingredient in Roundup lethally disrupts the all important shikimate pathway found in beneficial gut microbes which is responsible for the synthesis of critical amino acids.
Friendly gut bacteria, also called probiotics, play a critical role in human health. Gut bacteria aid digestion, prevent permeability of the gastrointestinal tract (which discourages the development of autoimmune disease), synthesize vitamins and provide the foundation for robust immunity. In essence:
Roundup significantly disrupts the functioning of beneficial bacteria in the gut and contributes to permeability of the intestinal wall and consequent expression of autoimmune disease symptoms.
In synergy with disruption of the biosynthesis of important amino acids via the shikimate pathway, glyphosate inhibits the cytochrome P450 (CYP) enzymes produced by the gut microbiome. CYP enzymes are critical to human biology because they detoxify the multitude of foreign chemical compounds, xenobiotics, that we are exposed to in our modern environment today.
As a result, humans exposed to glyphosate through the use of Roundup in their community or through the ingestion of its residues on industrialized food products become even more vulnerable to the damaging effects of other chemicals and environmental toxins they encounter!
What’s worse is that the negative impact of glyphosate exposure is slow and insidious over months and years as inflammation gradually gains a foothold in the cellular systems of the body.
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
- Alzheimer’s disease
- And the list goes on and on and on …
In a nutshell, Dr. Seneff’s study of Roundup’s ghastly glyphosate, which much of the wheat crop in the United States is doused with annually, uncovers the manner in which this lethal toxin harms the human body by decimating beneficial gut microbes with the tragic end result of disease, degeneration, and widespread suffering.
Got the picture yet?
Even if you think you have no trouble digesting wheat, it is still very wise to avoid conventional wheat as much as possible in your diet!
You Must Avoid Toxic Wheat No Matter What
The bottom line is that avoidance of conventional wheat in the United States is absolutely imperative even if you don’t currently have a gluten allergy or wheat sensitivity. This includes bypassing food products made with it such as the popular meat substitute seitan also called vital wheat gluten. The increase in the amount of glyphosate applied to wheat closely correlates with the rise of celiac disease and gluten intolerance. Dr. Seneff points out that the increases in these diseases are not just genetic in nature, but also have an environmental cause as not all patient symptoms are alleviated by eliminating gluten from the diet.
The effects of deadly glyphosate on your biology are so insidious that lack of symptoms today means literally nothing.
If you don’t have problems with wheat now, you will in the future if you keep eating conventionally produced, toxic wheat!
How to Eat Wheat Safely
Obviously, if you’ve already developed a sensitivity or allergy to wheat, you must avoid it. Period.
But, if you aren’t celiac or gluten sensitive and would like to consume this ancestral food safely, you can do what we do in our home. We source organic, naturally low in gluten, unhybridized Einkorn wheat for breadmaking, pancakes, cookies, etc. Please note that einkorn is not to be confused with the more general term farro, which includes emmer and spelt, which are both hybridized. You can learn more about the scientific research on the “good” gluten in einkorn in this article.
When we eat out or are purchasing food from the store, conventional wheat products are rejected without exception. This despite the fact that we have no gluten allergies whatsoever in our home – yet.
I am firmly convinced that if we did nothing, our entire family at some point would develop sensitivity to wheat or autoimmune disease in some form due to the toxic manner in which it is processed and the glyphosate residues that are contained in conventional wheat products.
What Are You Going to Do About Toxic Wheat?
How did you react to the news that US wheat farmers are using Roundup, not just to kill weeds, but to dry out the wheat plants to allow for an earlier, easier and bigger harvest and that such a practice causes absorption of toxic glyphosate, the active ingredient in Roundup and other herbicides, right into the wheat kernels themselves?
Did you feel outraged and violated as I did? How will you implement a conventional wheat-avoidance strategy going forward even if you haven’t yet developed a problem with gluten or wheat sensitivity?
What about other crops where Roundup is used as a pre-harvest desiccant such as barley, sugar cane, rice, seeds, dried beans and peas, sugar cane, sweet potatoes, and sugar beets? Will you only be buying these crops in organic form from now on to avoid this modern, man-made scourge?
UPDATE: The Soil Association in July 2015 called for an immediate ban on the use of glyphosate for wheat ripening and desiccation purposes. The nonprofit reports that glyphosate residues are widely found in nonorganic wheat samples and the use of the herbicide on wheat crops has increased 400% in the past two decades.
Dr. Robin Mesnage of the Department of Medical and Molecular Genetics at Kings College in London, revealed new data analysis showing Roundup, the most common brand of Glyphosate based herbicides, is 1,000 times more toxic than genotoxic glyphosate alone due to the inclusion of other toxic chemicals in its mix.
Peter Melchett, Soil Association policy director said; “If Glyphosate ends up in bread it’s impossible for people to avoid it unless they are eating organic. On the other hand, farmers could easily choose not to use Glyphosate as a spray on wheat crops – just before they are harvested. This is why the Soil Association is calling for the immediate ending of the use of Glyphosate sprays on wheat destined for use in bread.”
References
Glyphosate now commonly found in human urine
Study: Glyphosate, Celiac and Gluten Intolerance
The Glyphosate, Celiac Disease Connection
Pre-harvest Application of Glyphosate to Wheat
Glyphosate’s Suppression of Cytochrome P450 Enzymes and Amino Acid Biosynthesis by the Gut Microbiome: Pathways to Modern Diseases
Yield and quality of wheat seeds as a function of desiccation stages and herbicides
Wheat farmer weighs in on the use of Roundup as a wheat desiccant
More Information
Roundup: Quick Death for Weeds, Slow and Painful Death for You
Hybrid Wheat is Not the Same as GMO Wheat
The Dutch Ban Roundup, France and Brazil to Follow
How to Mix and Use Gluten Free Flour
Can Celiacs Eat Sourdough Bread?
The Dirty Little Secret About Gluten-Free
Your just learning this you should all be subscribing to foodbabe.com she’s been reporting this for months that’s not the only food they mess with she explains all the other chemicals in all kinds of food the largest and oldest company’s are slowly killing us all Kraft Monsanto Campbells miller brewing anheiser Busch and many more all the fast food holes they all get kickbacks from you guessed it our lovely communist government because they make money from all the drugs we have to take to live while eating that crap. So go on a organic non gmo diet and watch the pounds fall off and the energy you once had come back it’s amazing !!!!
LOL! “communist government”? Either it’s still 1955 or that seems the worst misnomer I’ve heard all day!
I Know they use Roundup in the wheat fields in Kansas because I know a gentleman that rents his land to wheat growers and indeed they use the this product. People think gluten free is the answer to there problems but it was the worst Idea in my sons situation. My son has Seizures and the GMO-Corn and other grains destroyed his gut flora. GF are High in starches that turn to sugar and excites the brain and he had more seizures than he had before. You have to be careful when somebody suggest certain diets because it all comes down to whats right for you. People need to go and get tested for food and mineral deficiency. We need to stop being so obsessively clean about everything with all this antibacterial soap/body washes and kill our good bacteria. How do people live in the amazon with no problems-(Think Poeple THink). They eat things like tree leaves herbs and grasses , berries that we don’t have know knowledge of. We rather have a pretty lawns by killing the dandalions that we could eat and also some grasses that give you great protein from. Goats and cows eat grasses and herbs all day, The average person doesn’t eat anything green all day. (THINk People THink). We eat out of grocery stores that have very limited range of foods People are so blind or lazy to the fact that we are eating foods that are destroying our gut flora/body and destroying the earth. But to the average Joe they don’t care what there eating.or about health until something happens to them . It’s not gluten, its modern food production .The American people are not standing up and fighting for proper food practices we rather fight over other Gov’t issues they have us sidetracked. WaKE UP PEOPLE IF YOU BUY MOST GF PRODUCTS they are GMO Grains. I would be really conscious of corn even organic because of cross pollination. The only corn I would eat is from a old native American seeds. Bottom line our bodies will never be able to properly break down anything because there is very limited number of people that eat from the wild. and the biggest culprit in floridated and clorinated water which is killing gut fora.
Well said – we really do need to think!
You REALLY need to learn the difference between ruminants and humans. What cows and goats eat doesn’t make a dang bit of difference unless you’re going to eat THEM. Unless you’ve miraculously developed a four-chambered stomach, you just plain can’t eat what they do.
This practice is done rarely, by few, and usually only when the pre-harvest season has been abnormally wet. The wheat plant is already done growing, done taking up nutrients so the application of Roundup at that late of a stage would have no effect on the seed and instead would kill off any weeds growing, reducing unwanted weed seed contamination at the grain elevators. What’s more concerning is the prevalence of misinformed information being provided by non-experts and people’s willingness to follow that. If you are not a farmer, agronomist, chemist, or physician you are not an expert in wheat, it’s production, or nutritional value. You want to eat organic, non-GMO, chemical free food, that’s you’re right but don’t slam conventional agriculture in the process. You don’t know these farming families and thus don’t have a leg to stand on in insulting not only their profession but their livelihoods and that’s exactly what you’re doing.
Yes, it can vary season to season as shown in the chart in the article that application of glyphosate containing herbicides goes up and down year to year, but since 1990, the trend is hugely upwards.
We use wheat in a rotation with different crops. One of the things we do on our farm is to spray the wheat stubble after harvest to prevent weeds from making seed. We and many of our neighbors have went to No- till over the past ten years. We try to disk as little as possible to help prevent erosion. I live in central Nebraska and the wind tends to blow a lot, if we were to disk we would have more erosion. The wheat stubble also helps to catch snow so the moisture can be used for the next crop. We also need to spray the volunteer wheat and other weeds the next spring before we plant the next crop. Many times roundup is part of the mix to kill the volunteer wheat. These two practices may be included in the data as many times once the field is planted, we call it a wheat field. As far as spraying the wheat to kill it for harvest, I had never heard of it until I read this here.
Yes, and the toxins from the pathogens affecting wheat in a wet season (like tan spot, Fusarium head blight, some rusts etc ) can cause severe disease in humans (more than intolerance), those toxins can even cause death.
Right on Miss
How could this be true i grow wheat and there is nothing wrong with it
After reading several references to the Wheat Belly cult, I had to visit the Facebook page and read some of the comments. For a good laugh, I suggest you do the same!
While Davis wouldn’t disagree with this blog post, he goes further to say that ANY wheat, in any shape or form, organic or not, or anything containing any sort of sugar or gluten whatsoever, should be avoided.
His followers worship him, hanging on ever word.
Someone recently posted that her stretch marks went away a week after she stopped eating wheat.
Ok, if it’s THAT toxic, sign me up! Seriously though.. that’s just nuts.
I do believe there is something going on though, and we should avoid the toxic versions.
But I’m a strong believer in the organic path, and have never suffered from any issues.
Wheat Belly cult???? You must be one of those GMO fans that buy into the poison that is being feed to us….even foreign countries are starting to say NO to American agriculture….you eat the crap…my family doesn’t anymore and feel much better.
Truth has no agenda.
Exactly.
I agree that the truth has no agenda, but where do you find the truth? and how do you know it when you find it.? We are eating so many things and are surrounded by so many poisons and chemicals that how can we tell what it is that is killing us. Everyone seems to have a magic cure for what ails us and someone else, with no apparent agenda has a different magic cure for what ails us and says the first person is crazy.