712 Stomach problems not caused by Gluten - Wheat is sprayed with Roundup, pre-Harvest

Stomach problems not caused by Gluten - Wheat is sprayed with Roundup,
pre-Harvest

Newsletter published on 22 November 2014

Date: Mon, 17 Nov 2014 06:25:54 -0600
Subject: SOY: Recent evidence supporting SOY and breast cancer
From: Arden Gifford <cococo26@gmail.com>

WHEAT AND GRAINS SPRAYED WITH GLYPHATE

MONSANTO

November 17, 2014

FOX NEWS SOY CAUSING CANCER

http://video.foxnews.com/v/3894057463001/soy-and-cancer-concerns-should-i-worry/?playlist_id=930909749001#sp=show-clips

http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/

Not only is the wheat being sprayed with an herbicide (usually Roundup)
prior to harvesting, which causes it to mature faster and can be
harvested earlier, but they are also spraying the beans, peas, sugar
beets, cane sugar, and soybeans as well. Hmmm…do you suppose that is why
so many people have “illnesses” that have no name???

The Real Reason Wheat is Toxic (it’s not the gluten) –

http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/

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 because 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.USDA pesticides
applied to wheat

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 has been treated
with herbicides. This is an increase from 88% for durum wheat, 91% for
spring wheat and 47% for winter wheat since 1998.

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 “dessication.”
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.

This practice is not just widespread in the United States either. The
Food Standards Agency in the United Kingdom reports that use of Roundup
as a wheat desiccant results in glyphosate residues regularly showing up
in bread samples. Other European countries are waking up to to the
danger, however. In the Netherlands, 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.

celiac incidence as a factor of glyphosate application to wheat

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 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
gastointestinal 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 use of Roundup in
their community or through 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.