Thursday, January 21, 2016


(NaturalNews) Do you consider yourself to be sensitive to gluten? Your problem with wheat, it turns out, may not be a problem with gluten at all. It may, in fact, be a problem with GLYPHOSATE.

Most people don't realize it, but even though wheat is not yet commercially grown as a genetically engineered crop, farmers saturate wheat crops with very high doses of glyphosate right before harvest, speeding the drying of the wheat stalks and accelerating harvest duration.

The result is that toxic, cancer-causing glyphosate herbicide is now found in many wheat products, including pasta, wheat bread, wheat flake breakfast cereals, donuts, bagels, cake mixes, snack crackers and much more.

Glyphosate is known to be toxic at parts per billion concentrations, meaning it only takes a very tiny amount to potentially impact your digestion and metabolism in a dangerous way.

What's the solution to glyphosate in wheat products? Buy ORGANIC wheat, which isn't legally allowed to be sprayed with glyphosate.

Once you switch to organic wheat, you may discover your "gluten" problems simply disappear... and that's because it wasn't a gluten problem to begin with. It was glyphosate poisoning!

Learn more at
Editor's note: I agree mostly with what Mike Adams has to say, however, for those with Celiac disease or gluten intolerance, wheat gluten from modern wheat, organic or not, still has its problems. The gluten in modern wheat (frankenwheat) has been increased significantly over the past 50 years to the point it is difficult to digest for many. If you do not have Celiac disease (all gluten is a problem) , try spelt wheat in place of all modern wheat before giving up entirely on all wheat. The gluten in spelt wheat is much lower. It has not been changed from what our ancestors ate centuries ago. I can't consume any wheat without having stomach problems and a headache but I can consume spelt wheat with no problems.  

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