Some people have done bloodwork in order to find out if they are gluten intolerant and even though the results were negative, the people felt as if something isn’t right.
They felt ill before they decided to eliminate wheat from their diet. So, how is this possible?
Well, the tests are right, you aren’t gluten intolerant, but that doesn’t mean you aren’t poison intolerant.
It is said that the standard protocol of wheat harvest in America is to drench the fields of wheat with Roundup a couple of days before the harvesters work through those fields as dead wheat plants let a bigger, earlier harvest and less taxing when it comes to the farm equipment.
In 1980 it was suggested that herbicides that contain glyphosate (deadly active component) and the pre-harvest app of the herbicide Roundup have this component in barley and wheat.
Since then it becomes routine in the following fifteen years to be used as a drying agent from 7 to 10 days before harvest.
Dr. Stephanie Seneff of MIT actually studied this problem in depth. She presented her research in Indianapolis at the nutritional Conference.
Desiccating non-organic wheat crops with the deadly component glyphosate only before harvest came into vogue in the late 90s.
It showed that most of the non-organic wheat in America is contaminated with it now.
Dr. Stephanie says that when wheat is exposed to such toxic chemicals, it releases more seeds which leads to greater yield. To be more precise, it goes to seed as it dies.
The US Department of Agriculture said that in the year 2012, 99 percent of durum wheat, 61 percent of winter wheat, and 97 percent of spring wheat had been doused with Roundup.
This was done as part of the harvesting process. The Organic Prepper from 47 percent for winter wheat, 88 percent for durum wheat, and 91 percent for spring wheat.
It is horrifying to know that they actually give this to humans to consume with the most toxic chemical around.
The chemical does not get eliminated, it gets milled in with the wheat and appears in our desserts, bags of flour, and loaves of bread.
Also, this explains why certain people with horrible gluten signs can consume products that are made with organic Einkorn wheat.
It might be that is done in glyphosate and that it’s due to heirloom Einkorn. Modern farming practices are doing us no good.
Read on to learn about glyphosate.
One study discovered that this chemical raises the proliferation of a breast cancer cell in the parts-per-trillion range.
Moreover, Healthy Food House came to the discovery that consuming this chemical leads to gut and intestinal damage, which literally opens the door to different human diseases.
Diseases like Alzheimer’s, diabetes, Parkinson’s, gastrointestinal disorders, autism, heart disease, and obesity.
But, another classification of the food that may cause an allergy is getting identified for severe impacts on the human gut and intestinal tract.
Those foods are actually genetically modified organisms such as GEs and GMOs.
According to the Organic Consumers Association, glyphosate is a widely used herbicide worldwide.
EPA says that around 208 million tons of Roundup were sprayed on the roadsides, GE crops, and lawns in 2006 and 2007.
As a matter of fact, in 2007 around 185 million pounds of this chemical was used by farmers in America, double the amount used 6 years previously.
In addition, this chemical endangers the environment, destroys plants and soil, and is related to different health hazards.
Leahy Beekeeping’s to raise the allowed residue limits of this chemical is out of date. Also, it is scientifically unsupportable and dangerous to the environment and the health of people.
Almost all signs we chalk up to intolerance of gluten may be linked to exposure to glyphosate. This shortcut of farmers might have made an epidemic in the country.
How to protect yourself? You can opt for organic wheat products or skip the wheat products entirely. Or your diet can get a little bit broader.
Bear in mind that it would be far less expensive to get a bag of organic flour in comparison to gluten-free flour which people tend to use for thickening stuff, baking, and pancakes.
And once you think about it maybe the bloodwork was correct, maybe people aren’t gluten intolerant but poison intolerant.
Source: Leahy Beekeeping
