Food sensitivities have reached epidemic proportions in recent years. And experts are quick to blame gluten, a protein found in wheat.
I’ll admit wheat products have even started to bother me in recent years. And I know that sensitivity isn’t something I can blame on just getting older.
But in reality, only a small percentage of people meet the medical criteria for a true gluten intolerance.
So — I started following the clues to find out what’s really happening…
Gluten sensitivity linked to common pesticide
As I often report, the vast majority of commercial wheat, soy and corn grown in the U.S. today are genetically modified (GM) to withstand the toxic pesticide glyphosate (Roundup). This pesticide kills everything in sight, except GM crops. Therefore, it’s an incredibly effective weed killer.
(But remember, these so-called “weeds” provide sustenance and protection for all different types of wildlife. They also play a part in supporting the ecological health of the planet.)
Turns out today’s commercial farmers spray glyphosate a second time, directly on the wheat, when it comes time for harvest. The pesticide dries out the grain, making it lighter, easier to harvest and store, and resistant to mold infections.
According to the USDA’s statistics, in 1998: 88 percent of durum wheat, 91 percent spring wheat, and 47 percent winter wheat were sprayed with glyphosate before harvesting. But by 2012, those figures rose: 99 percent of durum wheat, 97 percent of spring wheat, and 61 percent of winter wheat were sprayed with glyphosate before harvest.
Researchers now think skyrocketing rates of gluten sensitivity and intolerance stem from the application of glyphosate on wheat. So — what people once thought was a gluten sensitivity is probably really a pesticide sensitivity.
Packaged goods filled with toxins
More and more packaged foods on the market contain pesticide residue. In fact, an FDA-registered food safety laboratory recently tested the U.S. food supply for residues of glyphosate.
The tests detected the presence of glyphosate down to five parts per billion (ppb). Mind you, some independent research indicates that probable harm to human health can begin at levels as low as one ppb. But some products tested had more than 1,000 times that amount.
In fact, General Mills was one of the worst offenders…
Its breakfast products ranged from 10 to 1,125 ppb. Kellogg’s came in between 25 and 275 ppb. Nabisco crackers and cookies (now under a Mexican manufacturer) ranged between 90 and 290 ppb. Campbell’s (Pepperidge Farm) products ranged from eight to 18 ppb. And Little Debbie came in at 265 ppb. Even Lucy’s Gluten-Free Oatmeal Cookies had 452 ppb.
In addition, in case you thought you were somehow safe shopping at Whole Foods (now owned by the scalpers at Amazon), think again. Their 365 Organic Golden Round Crackers had 119 ppb. And their Back to Nature Crispy Cheddar Crackers came in at 327 ppb.
If these products are really “organic,” the ppb should be zero because they shouldn’t have exposure to any pesticides. But organic farmers say these pesticides spread from neighboring farms to contaminate their crops, despoiling the entire environment.
Glyphosate kills non-GM plants by disrupting a key metabolic cycle. But humans don’t have this same metabolic pathway. So — some crony capitalists and government experts used this point to argue that the pesticide is “safe” for humans.
However, we now know the pesticide has an antibiotic effect in the human GI tract. It kills healthy probiotic bacteria. This process explains why more and more people experience GI upset after eating non-organic (and even organic) wheat products.
Probiotics play a critical role in the health of the GI tract. Plus, we now know they influence the brain, nervous system, immune system, and other organ systems.
In addition, glyphosate binds key nutrients in the soil like calcium, iron, manganese and zinc — preventing plants from taking them up. So, any future crops grown in that soil will not be as nutritious.
Evidence even links glyphosate to autism, birth defects, cancer, DNA damage, endocrine disruption, obesity, malnutrition, and other problems.
Tragically, this pesticide has infiltrated every aspect of our environment, contributing to the decline of bees, butterflies, birds and other wildlife. Without a doubt, glyphosate in our environment is a clear and present danger.
But politically correct politicians like former President Obama and Hillary Clinton looked the other way for years. They even praised the development of GM crops and prevented states from enacting their own GM food labeling laws.
Meanwhile, crony capitalist government agencies like EPA and FDA continue to drag their feet. They still won’t admit to or confront all the disturbing evidence. As a last hope, the Inspector General, the Department of Justice, and the U.S. Department of Health and Human Services are investigating possible collusion between EPA bureaucrat(s) and Monsanto, the manufacturer of glyphosate.
Maybe what we really need is a Paris Accord about the GM-pesticide disaster. But then again, the French weren’t stupid enough to allow this pesticide into their food supply in the first place. Maybe all those world leaders behind the Paris Accord really just wanted to go to Paris so they could eat clean food (at the expense of their citizens).
The possibility of “climate change” affecting the environment over the next century or so won’t matter because of the way this real environmental crisis is going now. There won’t be an environment left for “climate change” to affect.
I will present all the disturbing details about this dietary, health and environmental disaster as it continues to unfold in the upcoming October 2017 issue of my Insiders’ Cures newsletter. (If you’re not yet a subscriber, now is the perfect time to get started.)
Source:
“Alarming Levels of Glyphosate Contamination Found in Popular American Foods,” Food Democracy Now (www.fooddemocracynow.com) 11/14/2016