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Friday, July 7, 2017

Gluten Intolerance is Actually Glyphosate Intolerance

Compiled & Researched by WeAreAllOne of

Celiac "Disease", Glyphosate, & Intolerance. What they all seem to have in common but no one talks about

One thing that has really surprised me about this "Gluten Intolerance" phenomena is that a lot of people don't make the connection between the rise of celiac disease, and the use of increased glyphosate.

Funny how they seem to go hand in hand. Not only do there seem to be fears of a connection between glyphosate and celiac disease (or "gluten intolerance") but there also seems to be concerns of potential cancer among other things stemming from exposure to Round-Up/Glyphosate.

For 12 years, Sheppard had no idea what might have caused her non-Hodgkin's lymphoma -- until a group of cancer researchers reported that glyphosate, the key ingredient in the popular weed killer Roundup, is "probably carcinogenic to humans"

That's the same herbicide Sheppard said she sprayed on her coffee farm in Hawaii for five years.
"I was incensed," said Sheppard, 67. "We had no idea."

Sheppard is one of more than 800 cancer patients suing Monsanto, the maker of Roundup, claiming the company failed to warn consumers about the risk of cancer associated with Roundup products.

Monsanto says there's no proof that glyphosate is carcinogenic. In fact, it cites a report by the Environmental Protection Agency's Cancer Assessment Review Committee that said glyphosate is "not likely to be carcinogenic to humans".

But the former chairman of that committee offered to stop an independent review on whether glyphosate could cause cancer, according to a plaintffs' motion to compel his deposition. And that has left Sheppard even more incensed.


The World Health Organization's International Agency for Research on Cancer caused a stir in March 2015 when it said glyphosate is "probably carcinogenic to humans" (PDF), meaning it can lead to cancer.

Email: EPA official offered to 'kill' study on glyphosate

A month after the report said glyphosate could cause cancer, Heydens sent an email to Monsanto's US agency lead -- the liaison to agencies such as the EPA -- about the possibility of "doing more work to help us deal with the IARC fallout."


Dan Jenkins, Monsanto's US agency lead at the time, replied and suggested talking to Jess Rowland, then chairman of the EPA's Cancer Assessment Review Committee.
"He'll give us straight talk," Jenkins wrote in an April 27, 2015, email.


Litzenburg said the court documents "seem to show an inappropriately close relationship" between Monsanto and the former EPA official.

But Monsanto spokeswoman Lord said the company has never paid, given gifts to or done anything else to curry favor with anyone from the EPA.

"As part of a highly regulated industry, Monsanto routinely responds to EPA requests for data and information about our products," she said. "Monsanto fully respects the EPA's role in regulating pesticides, and we work to provide accurate information and answer questions to ensure that the agency can make decisions based on thorough and complete science."

One would think it would be logical for a company to want to protect its profits and products, even if it has been shown to cause harm. Time and time again it has been shown that profits trump health and safety (not always, but money seems to win the greed in many hearts of people)

It is time we call for more research (independent research) that is not funded by Monsanto, and that we reach a full, clear, position on what Glyphosate really does and the potential harm it may be causing to many.

Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest.

Pre-harvest application of the herbicide Roundup or other herbicides containing the deadly active ingredient glyphosate to wheat and barley as a desiccant was suggested as early as 1980. It has since become routine over the past 15 years and is used as a drying agent 7-10 days before harvest within the conventional farming community.

According to Dr. Stephanie Seneff of MIT who has studied the issue in depth and who I recently saw present on the subject at a nutritional Conference in Indianapolis, desiccating non-organic wheat crops with glyphosate just before harvest came into vogue late in the 1990′s with the result that most of the non-organic wheat in the United States is now contaminated with it. Seneff explains that when you expose wheat to a toxic chemical like glyphosate, it actually releases more seeds resulting in a slightly greater yield: “It ‘goes to seed’ as it dies. At its last gasp, it releases the seed.”

According to the US Department of Agriculture, as of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been doused with Roundup as part of the harvesting process. This is an increase from 88% for durum wheat, 91% for spring wheat and 47% for winter wheat since 1998.


I have been a wheat farmer for 50 yrs and one wheat production practice that is very common is applying the herbicide Roundup (glyposate) just prior to harvest. Roundup is licensed for preharvest weed control. Monsanto, the manufacturer of Roundup claims that application to plants at over 30% kernel moisture result in roundup uptake by the plant into the kernels. Farmers like this practice because Roundup kills the wheat plant allowing an earlier harvest.
A wheat field often ripens unevenly, thus applying Roundup preharvest evens up the greener parts of the field with the more mature. The result is on the less mature areas Roundup is translocated into the kernels and eventually harvested as such.

This practice is not licensed. Farmers mistakenly call it “desiccation.” Consumers eating products made from wheat flour are undoubtedly consuming minute amounts of Roundup. An interesting aside, malt barley which is made into beer is not acceptable in the marketplace if it has been sprayed with preharvest Roundup. Lentils and peas are not accepted in the market place if it was sprayed with preharvest roundup….. but wheat is ok.. This farming practice greatly concerns me and it should further concern consumers of wheat products.


Here’s what wheat farmer Seth Woodland of Woodland and Wheat in Idaho had to say about the practice of using herbicides for wheat dry down:

That practice is bad . I have fellow farmers around me that do it and it is sad. Lucky for you not all of us farm that way. Being the farmer and also the president of a business, we are proud to say that we do not use round up on our wheat ever!


This practice is not just widespread in the United States either. The Food Standards Agency in the United Kingdom reports that use of Roundup as a wheat desiccant results in glyphosate residues regularly showing up in bread samples. Other European countries are waking up to to the danger, however. In the Netherlands, use of Roundup is completely banned with France likely soon to follow.

Using Roundup on wheat crops throughout the entire growing season and even as a desiccant just prior to harvest may save the farmer money and increase profits, but it is devastating to the health of the consumer who ultimately consumes the glyphosate residue laden wheat kernels. (look at the first image above)

Roundup significantly disrupts the functioning of beneficial bacteria in the gut and contributes to permeability of the intestinal wall and consequent expression of autoimmune disease symptoms.

In synergy with disruption of the biosynthesis of important amino acids via the shikimate pathway, glyphosate inhibits the cytochrome P450 (CYP) enzymes produced by the gut microbiome. CYP enzymes are critical to human biology because they detoxify the multitude of foreign chemical compounds, xenobiotics, that we are exposed to in our modern environment today.

As a result, humans exposed to glyphosate through use of Roundup in their community or through ingestion of its residues on industrialized food products become even more vulnerable to the damaging effects of other chemicals and environmental toxins they encounter!

What’s worse is that the negative impact of glyphosate exposure is slow and insidious over months and years as inflammation gradually gains a foothold in the cellular systems of the body.

The consequences of this systemic inflammation are most of the diseases and conditions associated with the Western lifestyle:

Gastrointestinal disorders
Heart Disease
Multiple Sclerosis
Alzheimer’s disease
And the list goes on and on and on …

In a nutshell, Dr. Seneff’s study of Roundup’s ghastly glyphosate which the wheat crop in the United States is doused with uncovers the manner in which this lethal toxin harms the human body by decimating beneficial gut microbes with the tragic end result of disease, degeneration, and widespread suffering.


Gluten Free Society Expert Interview Series

Presenting Dr. Seneff on Roundup:

I recently sat down with Dr. Seneff from MIT to discuss the potential dangers associated with exposure to the chemical glyphosate (also known as round up). This chemical is one of the most commonly used herbicides (weed killers) in the U.S. It is used primarily on genetically modified “Roundup Ready” crops like corn, soy, canola, sorghum, alfalfa, and cotton, but is also being used on sugar cane and coffee crops.

Dr. Osborne: Your recent paper, Interdisciplinary Toxicology, co-authored with Anthony Sampsell, was what actually turned me on to some of your work and theories around Roundup, the chemical that is prominently being used on many of our crops. Can you talk a little bit about Roundup and talk about its use and how that’s increased? Let’s go into how you found the correlation between its use and the increased incidence of gluten reactivity.

Dr. Seneff: It’s quite amazing. I mean, when you start looking you see that among all the chemicals that are used in growing our crops today, Roundup stands out as one whose usage rates have gone up alarmingly in the last ten years, directly in step with the alarming increase in a number of diseases, one of which is Celiac Disease, which seems to have just appeared out of nowhere. I don’t remember even knowing the word a few years back, and now you’ve got the gluten free section in every grocery store in the country, basically. It’s just come out of nowhere.

Interesting thing is that wheat, of course wheat has been changed through the years. They’ve done a lot of genetic modifications of the wheat. It’s not the same as the heritage wheat was the in past, but I don’t think that’s the key problem. The problem, I think, is that the glyphosate in Roundup, glyphosate is the active ingredient in Roundup, is being sprayed on the wheat increasingly right before the harvest.

Just a few days before the harvest, they spray the wheat with Roundup intentionally, in order to kill it. Wheat is not Roundup Ready. There are many crops that are GMO modified to be Roundup Ready, meaning that they don’t die if they’re exposed to this toxic chemical. Almost all plants die. Glyphosate is a universal herbicide, which is why people find it attractive, and it’s considered to be nontoxic, so farmers think it’s a good choice.

Unfortunately, that is wrong. That is an incorrect assumption, from what I’ve seen. I mean, the research that’s been done already, there are a lot of papers that we’ve quoted and referenced in our paper, showing that the idea that glyphosate is nontoxic is simply not true.

We think the wheat gluten actually binds to the glyphosate and that disrupts the process that usually happens in the digestive system that would make it into a nontoxic form. That chemical process gets disrupted by the glyphosate, and then the gluten becomes something that the body becomes allergic to. That is what causes the cascade that leads to celiac disease.

Dr. Osborne: What you’re saying, then–I want to put it into very laymen’s terms for some of our listeners–is that the glyphosate being sprayed on the wheat binds to the wheat and basically increases its toxicity or makes it more toxic. Or are you saying that the wheat–

Dr. Seneff: It makes it allergenic.

Dr. Osborne: Okay. It just basically makes it more allergenic.

Dr. Seneff: Yes

Dr. Seneff: Yes, I would love to see that. Another interesting thing that directly connects to glyphosate: Glyphosate kills bacteria, and it preferentially kills the good bacteria in your gut. One of those is bifido bacteria, and those guys are really important for processing the wheat, the gluten. When they’re destroyed by glyphosate, then the wheat suffers not being fully digested properly, such that it remains in the allergenic forms in your gut and causes this reaction. The fact that glyphosate kills these bacteria is another feature that’s going to lead to celiac disease.

Dr. Osborne: We have a function basically on the normal microbiome within the gut wall, that it has antibiotic-based effect on preferential bacteria that aid in the digestion of difficult to digest proteins. Have you seen the new research that’s come out on sourdough bread, adding high levels of lactobacillus?

Dr. Seneff: Yes, that’s another one, lactobacillus, that’s also preferentially killed by glyphosate. Glyphosate kills the ones that you need to be able to properly process these foods.

Dr. Osborne: We have an effect on gut bacteria. Then we have the fact that it makes food that is sprayed with the chemical more allergenic. In essence, people react or respond even more aggressively to them than they otherwise would. What are some of the other effects that glyphosate has on the human body, or on the plant, that affects the human as they eat it?

Dr. Seneff: That’s right, because the argument is that glyphosate disrupts this critical pathway in plants, called the shikimate pathway. That pathway produces three essential amino acids, which are called aromatic amino acids: tryptophan, tyrosine, and phenylalanine.

It turns out, these three amino acids are really important to our health and we depend on our food and our bacteria to produce them for us. The food that is exposed to glyphosate is depleted in these nutrients. The gut bacteria can’t produce them in the context of glyphosate, so we end up deficient in these nutrients, and one of the big ones is tryptophan.

Tryptophan is the sole precursor to serotonin, and serotonin deficiency is a huge problem in the modern world. It’s linked to depression, violent behavior, obesity, and celiac disease. I think serotonin deficiency is a critical piece of the puzzle, as well.

Dr. Osborne: No doubt. You said tyrosine, as well?

Dr. Seneff: Yes.

Dr. Osborne: We have tryptophan and tyrosine, so serotonin, as well as tyrosine being a precursor for thyroid hormone. I know in my clinic, that is one of the most prolific problems. Patients will come in and they will have hypothyroidism or will have developed Hashimoto’s disease.

Dr. Seneff: Right.

Dr. Osborne: What you’re saying about glyphosate is that it can cause deficiency in the actual amino acids in the food that we eat, because the plants need to be able to synthesize those foods to survive and glyphosate inhibits that process. What you’re also saying is that glyphosate destroys and damages our gut flora which helps us to digest the food and produce these amino acids, so there are two mechanisms of action here that are causing that deficiency?

Dr. Seneff: Yes. You’re good. Great summary.


I wrote this up in hopes that you, the reader, will see the parallels and connections between these issues discussed. This is one topic that really frustrates me because it is way too easy to see the correlation and to also verify it for yourself, yet still a lot of people are in denial and would rather attack the idea than research it themselves to see if it is true.

Here are some more articles and information we have posted on Glyphosate here on AF.

Thank you for reading and feel free to share any of this. The discussion of Glyphosate is one that needs to take place collectively, without the influence of money or the concern for a company's loss of profits.

- WeAreAllOne

Thank you Operation Disclosure!

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