Project Body Smart | GLUTEN – BUT THE QUESTION IS WHY?
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GLUTEN – BUT THE QUESTION IS WHY?

Why after thousands of years of eating wheat, are humans suddenly becoming intolerant to it?

Interesting Article by Sue Woledge. Something to consider (Gordon Palmer CPT)

The incidence of gluten intolerance, celiac disease and other health problems linked to the consumption of wheat and gluten are on the rise world wide and seem to be reaching epidemic proportions. But while wheat, and more specifically gluten, have traditionally been blamed for this modern epidemic, new evidence points to glyphosate, the active ingredient in Monsanto’s Roundup herbicide, as being a probable cause or contributor to this rapidly increasing health crisis.

It would seem that in recent times gluten has been blamed for more and more chronic health problems. In fact it’s got to the point where gluten has commonly become the first suspect when trying to resolve many health issues and removing it from the diet often helps.

But the question is why? Why after thousands of years of eating wheat, are humans suddenly becoming intolerant to it? Why is it causing all these diseases and health problems that used to be rare or non-existent?

It is because of the breeding? Has wheat been changed from what it used to be? Maybe. Or maybe it’s the glyphosate.

What is glyphosate and how does it affect my health?

Glyphosate is the active ingredient in Monsanto’s number one selling herbicide Roundup. Roundup is used worldwide on many crops for both weed control and harvesting. Billions of liters of Glyphosate are used on crops around the world every year and use of the herbicide is increasing dramatically with the largest amounts by far being used on Roundup resistant GM crops.

Since its inception, the effects on human health of glyphosate have been studied with many such studies pointing to severe consequences to human health resulting from exposure or ingestion. Consequences such as cancer and endocrine disruption have been shown to be common.

However more recent studies show that as glyphosate use has risen, so has gluten intolerance and researchers have discovered that glyphosate disrupts and damages the digestive system causing Celiac disease, gluten intolerance and IBS. Some of these studies have found that not only is our food supply commonly contaminated with glyphosate, but water supplies are also being contaminated.

Glyphosate has been shown to damage liver cells, break down junctions in the gut wall leading to leaky gut syndrome, kill enzymes and disrupt gut flora leading to diseases of the digestive system and thereby impacting the rest of the body.

For those affected by gluten intolerance, removing gluten from the diet is often the obvious answer to distressing symptoms. However in light of the recent studies it may be likened to shutting the gate after the horse has bolted. With prevention in mind, these studies provide a good case for eating organic food, avoiding GM foods and removing foods that are likely to have been sprayed with glyphosate from our diet.

Sources for this article include:

http://www.mdpi.com/1099-4300/15/4/1416

http://www.examiner.com

http://www.naturalnews.com

About the author:
Sue Woledge is a natural therapist, writer and owner of Live Toxin Free and HCG Diet For Life. Sue is an advocate for natural health and responsible living and is passionate about REAL food, safe products, life-long learning, natural health, the environment and natural medicines. Sue believes that living as naturally as possible and eating a diet consisting of natural, unprocessed foods is key to good health as is reducing exposures to synthetic and toxic chemicals. A number of books written by Sue Woledge including her latest raw food recipe book are available here.

Learn more: http://www.naturalnews.com/044252_glyphosate_Monsanto_gluten_intolerance.html#ixzz2w2QVh6XA

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