A lot of people experience health reactions to wheat products they eat in restaurants, while this reaction does not happen when they make the same dish at home. In addition to this, when they eat the same dish in some other parts of the world, there are no side effects.
This could be because wheat in the US is genetically modified. Further research also unveiled that the way wheat is treated by the farmers is also accountable for these reactions.
Before farmers harvest the fields, they have to soak the wheat fields with herbicide known as Roundup. This is done 7-10 days before the harvest.
Roundup or other herbicides containing glyphosate are used as substances which absorb water. It has been used since 1980s.
The percentage of wheat treated with this herbicide has grown since 1998 to 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat.
Wheat farmer Keith Lewis said that the herbicide Roundup is used to even out the greener parts of the field, so it can all be harvested.
While farmers use Roundup as agent for desiccation, it is actually licensed for pre-harvest weed control. Further on, if malt barley, lentils and peas are treated with Roundup prior to harvest, they won’t be accepted in the market. If this is the case, why is wheat allowed to be used if it was treated with this chemical?
Because the glyphosate residues are present in bread samples, some countries in Europe have banned the use of Roundup. The Netherlands is the first, while France will probably be the second one to ban this dangerous practice.
Glyphosate residue remains in wheat kernels, therefore the practice of using Roundup must be banned across the world.
The farmers will be against this because the use of Roundup during the entire growing season increases their earnings. Based on a research published in journal Entropy, glyphosate is toxic to humans.
Beneficial bacteria in the gut are seriously affected by Roundup, which leads to the manifestation of autoimmune disease symptoms and a higher vulnerability to the harmful effects of other chemicals and environmental toxins.
Diseases triggered by inflammation caused by exposure to glyphosate are gastrointestinal disorders, obesity, diabetes, heart disease, depression, autism, infertility, cancer, multiple sclerosis, Alzheimer’s disease and other.
As a conclusion, people should avoid eating wheat and wheat products, not because of gluten or possibility of GMO, but because it contains a lethal toxin.
The effects of glyphosate take time to manifest, so don’t continue using wheat just because you don’t have any symptoms.
Einkorn wheat is a suggested substitute to conventional wheat.