By Alane Palmer, ND, CNC, and Donna Manrique
So….gluten has gotten a bad rap and is blamed for much more than it should be! Now before you go out and get that fresh loaf of french bread, with clarified butter, fresh garlic, and organic red wine, let’s explain why.
So how is it that people have been eating bread, and in turn wheat, for years and years and it’s only within the last 10 years that gluten is blamed as the culprit? Hint: it’s not genetic modification (3 cheers!) but it is, however, the process of farming and how the wheat is harvested which is causing significant issues.
Enter a harmful chemical: GLYPHOSATE. How does a bad CHEMICAL enter into the process of bulk ingredient manufacturing? Glyphosate is a weed killer and allows farmers to harvest more as the chemical kills the weeds, but not the crop. Farmers started incorporating the use of this harmful chemical in the late 1990’s….go figure – right about the time GLUTEN arrived on the scene.
Just wait, it gets worse. The use of this chemical to improve the crop appearance and QUALITY is not a licensed practice. In addition, the use of this chemical in the harvest of malt barley, lentils and peas IS NOT ACCEPTABLE, yet the use of the chemical is allowed in a more widely, and commonly used bulk ingredient, WHEAT.
So, the moral of the story is:
If you have gastrointestinal symptoms,
gluten may be the culprit, but…… so may glyphosate, which in term ALSO prohibits the growth of critical bacteria, probiotics.
Even if you don’t have symptoms TODAY,
the probability is that you are still doing
irreparable damage to your immune system by eating wheat.
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