Monday, July 6, 2015

gmo grain drenched in glyphosate (roundup) is the real culprit?

thehealthyhomeeconomist |  Emails from folks with allergic or digestive issues to wheat in the United States experienced no symptoms whatsoever when they tried eating pasta on vacation in Italy.
Confused parents wondering why wheat consumption sometimes triggered autoimmune reactions in their children but not at other times.

In my own home, I’ve long pondered why my husband can eat the wheat I prepare at home, but he experiences negative digestive effects eating even a single roll in a restaurant.

There is clearly something going on with wheat that is not well known by the general public. It goes far and beyond organic versus nonorganic, gluten or hybridization because even conventional wheat triggers no symptoms for some who eat wheat in other parts of the world.

What indeed is going on with wheat?

For quite some time, I secretly harbored the notion that wheat in the United States must, in fact, be genetically modified.  GMO wheat secretly invading the North American food supply seemed the only thing that made sense and could account for the varied experiences I was hearing about.

I reasoned that it couldn’t be the gluten or wheat hybridization. Gluten and wheat hybrids have been consumed for thousands of years. It just didn’t make sense that this could be the reason for so many people suddenly having problems with wheat and gluten in general in the past 5-10 years.

Finally, the answer came over dinner a couple of months ago with a friend who was well versed in the wheat production process. I started researching the issue for myself, and was, quite frankly, horrified at what I discovered.

The good news is that the reason wheat has become so toxic in the United States is not because it is secretly GMO as I had feared (thank goodness!).

The bad news is that the problem lies with the manner in which wheat is grown and harvested by conventional wheat farmers.

You’re going to want to sit down for this one.  I’ve had some folks burst into tears in horror when I passed along this information before.

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

only genetic weaklings whine about gluten...,

NYTimes |  In essence, humanity’s growing filth selected for genes that increase the risk of autoimmune disease, because those genes helped defend against deadly pathogens. Our own pestilence has shaped our genome.

The benefits of having these genes (survival) may have outweighed their costs (autoimmune disease). So it is with the sickle cell trait: Having one copy protects against cerebral malaria, another plague of settled living; having two leads to congenital anemia.

But there’s another possibility: Maybe these genes don’t always cause quite as much autoimmune disease.

Perhaps the best support for this idea comes from a place called Karelia. It’s bisected by the Finno-Russian border. Celiac-associated genes are similarly prevalent on both sides of the border; both populations eat similar amounts of wheat. But celiac disease is almost five times as common on the Finnish side compared with the Russian. The same holds for other immune-mediated diseases, including Type 1 diabetes, allergies and asthma. All occur more frequently in Finland than in Russia.
WHAT’S the difference? The Russian side is poorer; fecal-oral infections are more common. Russian Karelia, some Finns say, resembles Finland 50 years ago. Evidently, in that environment, these disease-associated genes don’t carry the same liability.

Are the gluten haters correct that modern wheat varietals contain more gluten than past cultivars, making them more toxic? Unlikely, according to recent analysis by Donald D. Kasarda, a scientist with the United States Department of Agriculture. He analyzed records of protein content in wheat harvests going back nearly a century. It hasn’t changed.

Do we eat more wheat these days? Wheat consumption has, in fact, increased since the 1970s, according to the U.S.D.A. But that followed an earlier decline. In the late 19th century, Americans consumed nearly twice as much wheat per capita as we do today.

We don’t really know the prevalence of celiac disease back then, of course. But analysis of serum stored since the mid-20th century suggests that the disease was roughly one-fourth as prevalent just 60 years ago. And at that point, Americans ate about as much wheat as we do now.

Overlooked in all this gluten-blaming is the following: Our default response to gluten, says Dr. Jabri, is to treat it as the harmless protein it is — to not respond.

So the real mystery of celiac disease is what breaks that tolerance, and whatever that agent is, why has it become more common in recent decades?

An important clue comes from the fact that other disorders of immune dysfunction have also increased. We’re more sensitive to pollens (hay fever), our own microbes (inflammatory bowel disease) and our own tissues (multiple sclerosis).

Perhaps the sugary, greasy Western diet — increasingly recognized as pro-inflammatory — is partly responsible. Maybe shifts in our intestinal microbial communities, driven by antibiotics and hygiene, have contributed. Whatever the eventual answer, just-so stories about what we evolved eating, and what that means, blind us to this bigger, and really much more worrisome, problem: The modern immune system appears to have gone on the fritz.

Maybe we should stop asking what’s wrong with wheat, and begin asking what’s wrong with us.