We are aware of the use of Roundup as a herbicide since the early 1980's, which contains glyphosate. However, during the past it has been used as a drying agent sprayed on the crops 7-10 days before harvest. Wheat ripens unevenly in fields, so pre-harvest application of Roundup kills the wheat so the greener parts of the field can be harvested with the more mature, allowing for an earlier harvest. Also, this practice increases profits for the farmer because wheat exposed to glyphosate releases more seeds as it dies, resulting in slightly higher yields. Less moisture in withered, dead wheat plants makes it less taxing on farm equipment, saving the farmer money on maintenance and harvest time.
Just because you don't experience symptoms immediately, doesn't make it nontoxic. Beneficial gut bacteria, also called probiotics, are essential for human health. These flora (plants) aid digestion, maintain intestinal wall integrity, synthesize vitamins, and are the foundation for immunity. Glyphosate disrupts the shikimic acid pathway, which is a seven step metabolic route used by bacteria for the biosynthesis of critical aromatic amino acids (phenylalanine, tyrosine, and tryptophan). It also inhibits the cytochrome P450 (CYP) enzymes produced by the gut micro-biome, which catalyze many reactions involved in drug metabolism and synthesis of cholesterol, steroids, and other lipid components. CYP enzymes are critical to human biology because they also detoxify a multitude of synthetic chemical compounds (xenobiotics) that are foreign to the body. This makes us more vulnerable to the damaging effects of other chemicals and toxins we encounter. Herbicides kill gut flora, which predisposes to intestinal wall permeability (Leaky Gut) and autoimmune diseases. Glyphosate exposure through ingestion of its residues in industrialized food products over months and years causes inflammation to gradually build up in the cellular systems of the body.
Your lack of symptoms from eating wheat means nothing. You may not be feeling the effects of consuming conventional wheat as yet, but it would be very wise to avoid it in your diet now, so you don't have to wish you had later. The increases in the incidence of celiac disease is not genetic in nature, but due to the gradual destruction of the gut micro biome and intestinal epithelium. The increased amount of glyphosate applied to wheat crops just before harvest, concentrates in the grains to dry them out and this closely correlates with the rise of celiac disease and gluten intolerance. When symptoms are not completely alleviated by eliminating gluten, it is evidence that the intestinal wall has been severely damaged and more must be done to restore health.
The only safe wheat is organic Spelt, Kamut or Einkorn wheat, which is the original non-hybrodized wheat that has remained pure for over 12,000 years.
Lifestyle and dietary driven diseases cause twice as many deaths as infectious diseases, globally. Today, grocery store shelves are filled with boxes, cans and bags of wheat and corn disguised in literally hundreds of thousands of different food-like products, or FrankenFoods. These are scientifically engineered edible products that have been developed over the past 65 years.
If you have questions, email firstname.lastname@example.org to schedule your free introductory consultation. I look forward to serving you. JVW