It may seem a little strange to you that you do not experience any symptoms when you consume pasta on vacation, but you do this when eating at home, or sometimes it causes an autoimmune reaction in your children, but not in all cases.
In other parts of the world, even traditionally grown wheat does not cause any symptoms. This actually indicates that the toxicity of wheat is due to something far from organic and inorganic, gluten or hybridization.
Some believed that wheat in the United States was genetically modified. However, the number of people suffering from gluten and wheat issues in the last decade can not be attributed to gluten and wheat hybrids, since they have been consumed for millennia.
Apparently, the toxicity of wheat in the United States is not the result of its genetic modification. In fact, the real reason is how the wheat is produced by traditional farmers.
The wheat harvest protocol in America includes the cleaning of wheat fields with the help of the Roundup a few days before the harvesters work through the fields. This is due to the fact that dead and wilted plants make it easier, larger and earlier to harvest and less to impose agricultural machinery.
The use of the Roundup herbicide or other herbicides that contain the glyphosate of a lethal active ingredient prior to harvest was proposed in the 1980s.
Since that time, the use of dry ingredients 7-10 days before harvest has become a common practice in traditional agriculture.
Dr. Stephanie Senef of the Massachusetts Institute of Technology studied this practice and recently visited a nutrition conference in Indianapolis. She claimed that in the late 1990s, the fashion for drying inorganic wheat crops with glyphosate just before the harvest arose in fashion and caused contamination of most of the inorganic wheat in the United States.
Her explanation was that the exposure of wheat to toxic chemicals, such as glyphosate, actually releases more seeds and a slightly higher yield:
“It goes to the seed” when it dies. On his last breath, he releases the seed. ”
According to the US Department of Agriculture, since 2012, 99% of durum wheat, 97% of spring wheat and 61% of winter wheat have been treated with herbicides. Compared to 1998, when these figures were 88% for durum wheat, 91% for spring wheat and 47% for winter wheat, we can state that growth is alarming.
This is a comment of Keith Lewis wheat farmer regarding the use of this herbicide before harvest:
“I have been a farmer for wheat for 50 years and one practice of wheat production, which is very common, is the use of the Roundup herbicide (glyphosate) just before harvesting.
Roundup is licensed to control weeds. Monsanto, the manufacturer of Roundup, claims that application to plants with a moisture content of more than 30% of the core leads to the fact that the plant processes into kernels.
Farmers like this practice because Roundup kills a wheat plant, allowing an early harvest.
The wheat field often ripens unevenly, thus applying Roundup preharvest evens up the green part of the field with a more mature one. As a result, on less mature areas, Roundup is translated into the kernel and eventually assembled as such.
This practice is not licensed. Farmers mistakenly call it “drying out”. Consumers who eat foods made from wheat flour undoubtedly consume a small amount of Roundup.
Interesting aside, malted barley, which turns into beer, is unacceptable in the market if it is sprayed before harvesting. Lentils and peas are not accepted on the market if they are sprayed before harvest … but the wheat is in order. This farming practice worries me very much, and it should worsen even more consumers of wheat products. ”
However, this method is not only carried out in America. A report by the Agency for Food Standards in the United Kingdom indicates that the use of Roundup as a wheat dehydrator is regularly shown by glyphosate residues in bread samples.
In addition, awareness of the use of this pesticide also rises in other European countries. The Netherlands has banned its use, and France will probably do the same.
The fact is that farmers will save money and increase their profits with the help of Roundup, but this leads to serious side effects for health due to the consumption of crushed wheat kernels that have absorbed it in large quantities!
As for 1990, the rate of application of this pesticide to wheat yields in the United States is alarmingly higher, and a study conducted in December 2013 showed a correlation between the incidence of celiac disease and glyphosate.
According to the herbicidal industry, glyphosate is minimally toxic to humans, but the results of a study published in the Journal of Entropy showed the opposite.
This article, authored by Anthony Samsel and Stephanie Seneff of the Massachusetts Institute of Technology, studied the inhibition of glyphosate by cytochrome P450 (CYP) enzymes and ignored the deadly toxicity component for mammals.
It is now believed that glyphosate is not dangerous to humans or mammals, and this attitude is so common that the sellers of Roundup stupidly drank it during presentations!
The fact is that this pesticide may not have immediate effects, but it is undoubtedly toxic. It actually kills all the important ways of shikimat, found in useful intestinal microbes, which are responsible for the synthesis of essential amino acids.
Probiotics or friendly intestinal bacteria are extremely important for human health. They help digestion, support the basis of strong immunity, prevent the permeability of the gastrointestinal tract and synthesize vitamins.
Therefore, it is very important to be aware of the negative effects of Roundup, as this seriously disrupts the work of beneficial bacteria in the intestine and leads to permeability of the intestinal wall and to symptoms of an autoimmune disease.
Moreover, glyphosate inhibits cytochrome P450 (CYP) enzymes produced by the intestinal microbiome, which are of great importance for human biology, as they detoxify the foreign chemical compounds, the xenobiotics that we encounter on a daily basis.
Consequently, people are exposed to glyphosate by using Roundup in their community or by consuming its residues on industrial food.
Therefore, they become more prone to the negative effects of other chemicals and environmental toxins.
In addition, the worst thing is that the effects of glyphosate are slow and insidious, and can appear in months and years, since inflammation gradually develops in the body’s cellular systems.
This systematic inflammation leads to most diseases and conditions associated with the Western lifestyle, including:
- Alzheimer’s disease
- Gastrointestinal disorders
- Heart disease
- Multiple sclerosis
Thus, a study by Dr. Senec and the use of glyphosate prior to harvesting wheat shows how this deadly toxin damages the human body, destroying beneficial intestinal microbes and leading to diseases, degeneration and widespread suffering.
Therefore, it would be prudent to avoid traditional wheat, even if you do not have problems with its digestion and do not suffer from gluten allergy or wheat sensitivity.
There is a confirmed association between increased use of glyphosate and increased celiac disease and intolerance to gluten. This deadly chemical causes insidious consequences, even if you do not immediately experience symptoms.
We strongly recommend avoiding traditional wheat and concentrating on organic, preferably low gluten, unhybridized Einkorn wheat for bakery, cookies, pancakes and all kinds of dishes.
If we do not pay attention to these facts and continue to use ordinary wheat, we will certainly develop sensitivity to wheat or autoimmune disease in one form or another as a result of the toxic method of its processing and the presence of glyphosate residues in normal wheat products.
It’s time to decide to stop this, because we are being poisoned deliberately, and we are told about it every day.
Obviously, US farmers use the Roundup not only to kill weeds, but also to dry wheat plants, in order to facilitate, speed up and accelerate harvesting.
This practice results in the absorption of toxic glyphosate, the active ingredient in Roundup and other herbicides, into the cores of wheat.
In addition, even if you have not yet developed the gluten or sensitivity of wheat, there is no doubt that the remnants of this ingredient in the food you eat cause serious side effects, including fatal diseases.
Also think about all other crops where these herbicides are used, including rice, seeds, sugarcane, barley, dried beans and peas, sugar beets and sweet potatoes.
Therefore, the best thing you can do to preserve the health of your family and avoid numerous harmful effects is always to consume organic foods.
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