“Our gut bacteria contains the same metabolic pathway found in plants that is targeted and disrupted by RoundUp. Is it any wonder that food allergies, leaky gut syndrome, IBD, colitis and other gastrointestinal diseases have spiked since the onset of RoundUp Ready GMO crops?”
~ Dr Stephanie Seneff, PhD, Senior Research Scientist at MIT
The above quote paints a rather worrying picture directly linking to the current autoimmune epidemic, in particular, Inflammatory Bowel Disease. It leads us to ask questions like; ‘Are RoundUp Ready GMO crops contributing to the current epidemic of gut problems?’ and: ‘Are our bodies turning on us?’ There is no denying that this disease, as well as many others, is on the rise. Our knowledge surrounding wheat and gluten is no longer trickling through the cracks; it is unravelling before our eyes through a tsunami of hardcore evidence pointing straight to the facts.
For so long the conversation has centred on what is in wheat molecules, how we cook without it and what gluten is. These are all important questions, but many of us have not stopped and asked what is contaminating conventional wheat in the growing and pre-harvest phase. It is the question we have all missed, until time, the ultimate truth-teller reveals that the answer is: a heavy dose of RoundUp.
In my research for this blog post, I found that the standard Google search gave me a scope of what is happening.
To begin, RoundUp (glyphosate) is a weed killer which is noted on its website as ‘The World’s Best-Selling Herbicide’ – what a title!
I also gathered some of the most common questions surrounding RoundUp to gain some clarity on why wheat is really toxic.
Why and where do we use it?
+ In gardens everywhere (especially public parks)
+ Weed, grass and poison ivy killer
+ It is probably sitting in your garage shed
+ The biggest place we use it is in food agriculture
So what is it doing in our food supply and on our most prominent crops?
Nearly all corn, soy and cotton grown in the United States are laced with Glyphosate, which is the active ingredient in RoundUp. Wheat is not far behind. It is used because many crops have most
likely been genetically modified to tolerate the chemical so farmers can spray crops without them being destroyed. Before GMO crops came about, glyphosate in our food supply was unlikely and unheard of in food agriculture.
According to National Geographic ‘Glyphosate is not included in the U.S. government’s testing of food for pesticide residues or the monitoring of chemicals in human blood and tissues’. So this creates the uncertainty of not knowing how much we may be exposed to from our gardens, neighbourhood and environment.
Why do we Genetically Modify crops?
Genetically modified plants and crops have had their natural genes altered in some way, be that through selective cross-breeding or specific genetic engineering techniques. The natural DNA of the plant is changed so it can be marketed with perceived advantages, such as a lower price and better durability for transporting. This is achieved through increased crop yield – if a crop is resistant to plant diseases, whether caused by insects or viruses, and it has an increased tolerance to man-made chemicals, pesticides, herbicides and fungicides, it is going to yield more and therefore be more profitable.
Some theorise that, due to climate change, it is becoming difficult to feed an overpopulated world and that therefore, GMOs are necessary. On the other hand, some conspiracy theorists believe over overpopulation is a myth if you look at the maths and statistics of births and deaths. Similarly, droughts and weather patterns also influence the maintenance of crop yields, and proponents of GMOs argue that we have to adopt these techniques in order to survive.
Is it right to say that not all farming practices fall into this category?
Yes. Don’t be alarmed; be aware. When shopping for wholefoods, always look for organic, wild and biodynamic produce and speak directly with your farmers at farmer’s markets.
The biggest issue surrounding GMO foods is that our bodies do not recognise them. It seems that many of us are blindly unaware of what coats modern day wheat. Wheat especially is already causing so many problems in people. Let me be real, what I am saying here is not to be interpreted as a blanket statement that all wheat is processed this way. There are still farmers who choose not to use these practices and instead grow their crops with real integrity – the natural and honest way. Being a farmer is not an easy process, I know this due to the many conversations I have had with them at markets over the years.
According to the Huffington Post, “Pre-harvesting wheat with glyphosate (most commonly Roundup) is not something the majority of wheat farmers across the nation do. There are a small sector and region of wheat production that practices this: mainly North Dakota, small parts of South Dakota, and parts of Canada. In the United States, North Dakota represents about 5% of total wheat acres produced. So the claim that this occurs everywhere is not at all valid or true since only about 5% of the total production practices this pre-harvesting.”
Of course, I am still not an advocate for wheat and gluten consumption when healing and maintaining the gut wall; as well as striving for longevity through a healthy gut, brain and everything else in between.
If you have read my posts before, you know I strive for truth and honesty and enjoy getting clear on what is actually happening as well as debunking myths.
Some farmers believe that the end result of the wheat crop has very low levels of glyphosate so is therefore ‘safe’. However, I believe that there are no safe levels of chemicals or toxins to put into our body. We must remember that any toxin or chemical we consume day after day or even once a month is going to build up. Why? Because our body can only expel so much through our filtering mechanisms, the liver, kidneys and bowel. Our body does not know what to do with these chemicals aside from storing them in cells and fat tissue, and which over time, may erupt into something bigger.
Where is RoundUp banned and for what reasons?
Sir Lanka – Concerned about the suspected links to kidney damage.
Brazil – In the process of following Sir Lanka’s footsteps.
France – To prevent GMO crops from entering French farms.
Chile – Withdrew a law that had the right for Monsanto to register patents for Chilean seeds.
South Africa – Monsanto was not complying with South Africa’s Advertising Standards Authority. Their claims about the herbicide could not be backed on their website.
It is also rumoured that Mexico, Netherlands and Canada are in the process of passing new laws around the use of RoundUp in crops, I haven’t heard much about where Australia and New Zealand stand on this issue yet, for more information check out the sources.
This blog may be quite eye-opening for some and you may be disappointed, but I encourage you not to live in fear. These days there are many toxins we should be aware of, and I encourage people not to feel overwhelmed by all this new knowledge, facts, statistics, information and education. Instead, we should be grateful that we have access to this information and the truth. Staying open to implementing new information into your daily life creates a domino effect of education in the people around you. The fact that we now know what much of wheat is coated with gives us an even more favourable reason to avoid it. An empowering reason, and if you go ‘gluten free’ the right way, instead of the wrong way, it can be an absolute game changer.
Do you feel the same? I would love to hear from you what are your thoughts on this issue? Post in the comments section below.
Peace, Love, Health
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