Many experience very real symptoms and naturally assume gluten is to blame. But according to research, in the vast majority of cases, gluten isn’t the culprit.
I agree with you- gluten intolerance is likely caused by glyphosate. Having been diagnosed with IBS decades ago, I can confirm IBS is not caused by gluten. I cured/ control my IBS with a daily good-quality probiotic and I have no issues with gluten.
I agree, along with the GMO nature of grains. Our bodies do not recognize the altered structures of such grains and do not have the necessary enzymes to fully digest them. I wonder how many Italians suffer from a gluten allergy because the majority of wheat grown in that country is Non-GMO.
I do have IBS but if I eat gluten products I get cardiac symptoms, palpitations, angina from arterial spasm and ectopic beats. I've ended up in the ER many times from it. Mine started after a liver transplant bc the anti rejection drug Tacrolimus cause sensitivities and allergies. I have since learnt the cardiac symptoms are from glyphosate, which makes sense, I can't come into contact with perfume, petrol or any cleaning products and chemical sprays bc of cardiac symptoms. It has progressively gotten worse. I suspect it will take me out eventually.
In the UK there is Fair Trade Certification, that (at least it used to be true)
a much more stringent type of Organic Certification.
Suggesting that Glyphosate is ubiquitous may be partially accurate however demand for unadulterated Food (even playgrounds) has never been HIGHER. Monsanto sold out to Bayer to make litigation much more difficult after several 100 million dollar settlements. Non Hodgkins lymphoma one smoking gun, there are many others.
The UK Soil Association must be in bed with Big Ag. Real problems in the UK now due to woketardia and the destruction of Industry
Wheat is sprayed with glyphosate before harvest as a desiccant. Eating this toxic wheat starts a deadly cycle. The glyphosate initially causes mild gluten intolerance that can often be reversed. The widely accepted (yet ineffective) solution to this gluten intolerance is to dietarily replace this toxic wheat with corn (that ironically is even more toxic, especially the GMO type). Problem however is that almost ALL corn products have HUGE amounts of glyphosate, which then reinforces this perpetual circle of death. Eventually it is nearly impossible to detox and the victim will perpetually decline likely developing ever more serious and varied chronic illnesses. Glyphosate is also linked to severe IBS. It destroys vital biome.
Completely removing glyphosate from our food production industry would have the same effect on gluten intolerance (and more importantly autism) as the effect removing DDT had on polio.
I almost bought gluten free bread yesterday until I read the label and it contained sunflower oil- seed oils are toxic so I wish everyone would look at ingredients before purchasing- As First Lady Nancy once said ‘Just Say No’
Sorry, 7 out of eight people who have a gluten sensitivity have zero gut symptoms. It can literally manifest anywhere. But you won't recognize it as a gluten issue because you've been told that causes gut pain.
I think this article over simplifies the situation. I have been gluten free for over 16 years, and it doesn't matter if I eat organic or einkorn. I've tried everything. And I never have digestive issues from it. I get fatigue, muscle soreness, swelling in my mouth.... Personally, it gets tiresome hearing people say that these sensitivities don't really exist. Things would be do much cheaper and easier if I could eat gluten; Folks don't go gf because it's fun.
The lectin issue is most likely on the right track. I consume plenty of homemade broth, fermented foods, all organic...all the good stuff to heal a gut. And my gut IS healthy. My body just doesn't do well with any gluten. Even GF oats cause the same problems. No buckwheat either.
The body still has many mysteries and nothing replaces paying attention to yours.
Side note: my issues started many decades ago after getting a boatload of vaccines in order to enter the nursing program. I started not feeling "right". I never suspected the vaccines at the time. I just remember that is when a lit of small things started feeling off, even though I was still only about 20 years old.
Cutting out gluten ( or maybe the lectins) has made huge improvements in my well being. Rarely does anything hurt. No food cravings. No weight issues. Even moods... And I'm almost 60.
The problem is lectins, of which gluten is only one. The Plant Paradox by Dr. Gundry explains it all. When I stopped eating all grains, to eliminate lectins, my life changed. My microbiome and metabolism became so balanced that I lost all cravings, had perfect elimination, could eat as much as I wanted (which was never that much as my metabolism was just right. amy weight for the last 6 years has stayed plus or minus 2 pounds without any effort at all. It's what your body wants.
I gave up gluten 5 years ago because I did some research on how to prevent inflammation in the body/brain. I also gave up processed food and fast food.
About a year ago I had a Polish donut for a holiday. I thought I'd be fine because I was never allergic to gluten. Omg. I had the most violent reaction the next day. Now I'm too traumatized to try gluten again lol.
My father is a great cook and when he buys expensive non US flour I can have small amounts with no problem. I actually prefer the taste of gluten free noodles. I'm less tired after eating too.
So maybe I'm not allergic to gluten, but I think an argument can be made that American processed flour and wheat is bad for you.
I'm not sure which component of wheat is inflammatory. Kamut, a trademarked version of khorasan wheat, grown only in soils that are high in selenium, are not inflammatory, as compared to other common wheats that are inflammatory, based on Italian research.
I’m fine with all things bread in Europe or sourdough. I’ve started baking my own breads with imported Italian flour and am fine. When we eat out, I will only eat sourdough. If we want pizza or pasta, we make sure to go restaurants that make everything “in house” using imported 00 Italian flour. Zero gut issues. So it’s not the gluten…it’s the chemicals or the way the wheat is processed.
The fact is that the most you avoid gluten the better you feel. My experience and testimony about many other people I know first hand. I try to avoid it but not so disciplined.
Then why do Functional Medicine doctors tell all their patients to avoid gluten? Also is there a connection of gluten to the brain because Alzheimers patients are told to avoid it?
I have a friend who said she couldn’t tolerate gluten. Then she started milling her own organic grains and making sourdough. Says she feels the best she has in a long time has even quit some of the supplements she was taking.
My view as a former wheat breeder is that leaky guts allow specific gliadin peptides (a component of gluten) to cross the gut barrier into the bloodstream and thus result in symptoms related to gluten sensitivity. The cause of leaky guts include toxins in the diet, such as glyphosate, which acts as a broad spectrum antibiotic, and other antibiotics. Gliadins are also known to exacerbate leaks through the gut, but I don't think they cause it. So, in that regard, I agree with the article.
Chelation causes glyphosate to be a broad spectrum antibiotic which affects organisms in both the soil and gut. Monsanto actually applied for a patent for glyphosate to be used as a broad spectrum antibiotic.
I’ve often wondered if the gluten from hybrid wheat is the problem. I used to mill a white wheat variety called Golden 86. The kernels were so fat, and this wheat made fluffier bread. I can only assume that it was bred to have a higher gluten content. It would be interesting to see if the heirloom wheat causes digestive problems compared with the hybrid varieties.
Richard, sorry it’s taken me so long to respond to your comment. I decided to look up Golden 86 wheat that has the plump kernels. This is the info I found.
“Prairie Gold (86) Flour is made from hard white spring wheat and has a protein content of 13%. This flour is considered higher in protein compared to many other whole wheat flours, which contributes to its suitability for baking bread with good structure.”
As you said, gluten is protein in wheat. So, it looks like my suspicion is correct. This variety of wheat was bred to have higher gluten (protein) content, and I wonder this could be a factor in gluten intolerance.
In the Italian research that identified Kamut as being non-inflammatory, there was also an heirloom Italian variety that was non-inflammatory. It would take a ton of research to identify other non-inflammatory varieties and to determine the cause of inflammation.
Dee has nailed it, however details matter. Gluten content is many fold due to hybridization selecting for increases. As many correctly point out Glyphosate is a toxin poison to all, heavily sprayed on non organic grains. Mechanism of action is primarily as a
chelating agent binding essestial minerals, killing weeds. When a crop is cut, it is used heavily to dessicate (dry) the grain...
I think it’s the glyphosate. For me this is a big trigger, would also explain the studies results, as oats and other grains are also high.
Once I started baking my own bread with glysophate free flour...many things changed.
Same here!
I agree with you- gluten intolerance is likely caused by glyphosate. Having been diagnosed with IBS decades ago, I can confirm IBS is not caused by gluten. I cured/ control my IBS with a daily good-quality probiotic and I have no issues with gluten.
Immuno Labs in Lauderdale performs food allergy testing from Serum.
They then compare reactivity to "normal" values.
Asked them several times if the sample used as normal is organic or conventionally
grown (glyphosate) That question caused short circuits
Hear ya, all bread should be "sourdough" ....Period
That has nothing to do with gluten content or glyphosate contamination...
But the fermentation process makes it easier to digest…
I agree, along with the GMO nature of grains. Our bodies do not recognize the altered structures of such grains and do not have the necessary enzymes to fully digest them. I wonder how many Italians suffer from a gluten allergy because the majority of wheat grown in that country is Non-GMO.
I do have IBS but if I eat gluten products I get cardiac symptoms, palpitations, angina from arterial spasm and ectopic beats. I've ended up in the ER many times from it. Mine started after a liver transplant bc the anti rejection drug Tacrolimus cause sensitivities and allergies. I have since learnt the cardiac symptoms are from glyphosate, which makes sense, I can't come into contact with perfume, petrol or any cleaning products and chemical sprays bc of cardiac symptoms. It has progressively gotten worse. I suspect it will take me out eventually.
over the target!!!
Potatoes are high in glyphosate too
non organic anything very likely to be contaminated
Huh? Organic Certification specifies that NO glyphosate can be present.
Soil Association ?? Have no idea what an Association has to do with
organic certification.
The Soil Association is the "independent" UK regulator of organic certification. Glyphosate residues are now ubiquitous anyway...
In the UK there is Fair Trade Certification, that (at least it used to be true)
a much more stringent type of Organic Certification.
Suggesting that Glyphosate is ubiquitous may be partially accurate however demand for unadulterated Food (even playgrounds) has never been HIGHER. Monsanto sold out to Bayer to make litigation much more difficult after several 100 million dollar settlements. Non Hodgkins lymphoma one smoking gun, there are many others.
The UK Soil Association must be in bed with Big Ag. Real problems in the UK now due to woketardia and the destruction of Industry
I believe MTHFR plays a huge roll in this as well... From folic-acid building up in the system.
Wheat is sprayed with glyphosate before harvest as a desiccant. Eating this toxic wheat starts a deadly cycle. The glyphosate initially causes mild gluten intolerance that can often be reversed. The widely accepted (yet ineffective) solution to this gluten intolerance is to dietarily replace this toxic wheat with corn (that ironically is even more toxic, especially the GMO type). Problem however is that almost ALL corn products have HUGE amounts of glyphosate, which then reinforces this perpetual circle of death. Eventually it is nearly impossible to detox and the victim will perpetually decline likely developing ever more serious and varied chronic illnesses. Glyphosate is also linked to severe IBS. It destroys vital biome.
Completely removing glyphosate from our food production industry would have the same effect on gluten intolerance (and more importantly autism) as the effect removing DDT had on polio.
I almost bought gluten free bread yesterday until I read the label and it contained sunflower oil- seed oils are toxic so I wish everyone would look at ingredients before purchasing- As First Lady Nancy once said ‘Just Say No’
Sorry, 7 out of eight people who have a gluten sensitivity have zero gut symptoms. It can literally manifest anywhere. But you won't recognize it as a gluten issue because you've been told that causes gut pain.
So... is it the gluten or the contamination or both???
I think this article over simplifies the situation. I have been gluten free for over 16 years, and it doesn't matter if I eat organic or einkorn. I've tried everything. And I never have digestive issues from it. I get fatigue, muscle soreness, swelling in my mouth.... Personally, it gets tiresome hearing people say that these sensitivities don't really exist. Things would be do much cheaper and easier if I could eat gluten; Folks don't go gf because it's fun.
The lectin issue is most likely on the right track. I consume plenty of homemade broth, fermented foods, all organic...all the good stuff to heal a gut. And my gut IS healthy. My body just doesn't do well with any gluten. Even GF oats cause the same problems. No buckwheat either.
The body still has many mysteries and nothing replaces paying attention to yours.
Side note: my issues started many decades ago after getting a boatload of vaccines in order to enter the nursing program. I started not feeling "right". I never suspected the vaccines at the time. I just remember that is when a lit of small things started feeling off, even though I was still only about 20 years old.
Cutting out gluten ( or maybe the lectins) has made huge improvements in my well being. Rarely does anything hurt. No food cravings. No weight issues. Even moods... And I'm almost 60.
Blame it on psychology... again. Ugh. A leaky gut leaks crud into the bloodstream, gluten or not, especially when exposed to the GMO/glyphosate food chain. See unblindmymind.org, https://www.organic-systems.org/journal/92/abstracts/Swanson-et-al.html and https://nourishinghope.com/
The problem is lectins, of which gluten is only one. The Plant Paradox by Dr. Gundry explains it all. When I stopped eating all grains, to eliminate lectins, my life changed. My microbiome and metabolism became so balanced that I lost all cravings, had perfect elimination, could eat as much as I wanted (which was never that much as my metabolism was just right. amy weight for the last 6 years has stayed plus or minus 2 pounds without any effort at all. It's what your body wants.
Dr Christiane Northrup talks about this, milling ancient grains, and the truth about mammograms and cancer screening on this incredible episode! https://open.spotify.com/episode/2FFoeOEegZjJPv3wp3aHYE?si=iOMph_u_Sq2GRsnCwUGf_g
Mammoscams have been outed decades ago...
Two of the four authors of this paper https://www.sciencedirect.com/science/article/abs/pii/S0140673625015338
have received research funding from outside sources.
Conflict of Interest (COI) declarations indicate that two have received money from food companies. Who is this paper trying to lead, and where?
Yaklt may be leading people to lactic acid bacteria, while the Dutch company may be leading people to wheat products.
and the conclusion? Studies and typically Pay to Play, has never been different
Knowledge about health leads the way as always...
I gave up gluten 5 years ago because I did some research on how to prevent inflammation in the body/brain. I also gave up processed food and fast food.
About a year ago I had a Polish donut for a holiday. I thought I'd be fine because I was never allergic to gluten. Omg. I had the most violent reaction the next day. Now I'm too traumatized to try gluten again lol.
My father is a great cook and when he buys expensive non US flour I can have small amounts with no problem. I actually prefer the taste of gluten free noodles. I'm less tired after eating too.
So maybe I'm not allergic to gluten, but I think an argument can be made that American processed flour and wheat is bad for you.
Of course, avoidance strategies. You are not "trying" gluten
You are very likely reacting to glyphosate AND hybridized increase in gluten content...
Sorry to say but gluten is a real issue, it's inflammatory and not natural human food.
I'm not sure which component of wheat is inflammatory. Kamut, a trademarked version of khorasan wheat, grown only in soils that are high in selenium, are not inflammatory, as compared to other common wheats that are inflammatory, based on Italian research.
Sorry, you are simply wrong. Would be interesting to know how you defined natural...
Gluten is not inherently inflammatory...
I’m fine with all things bread in Europe or sourdough. I’ve started baking my own breads with imported Italian flour and am fine. When we eat out, I will only eat sourdough. If we want pizza or pasta, we make sure to go restaurants that make everything “in house” using imported 00 Italian flour. Zero gut issues. So it’s not the gluten…it’s the chemicals or the way the wheat is processed.
The fact is that the most you avoid gluten the better you feel. My experience and testimony about many other people I know first hand. I try to avoid it but not so disciplined.
Then why do Functional Medicine doctors tell all their patients to avoid gluten? Also is there a connection of gluten to the brain because Alzheimers patients are told to avoid it?
Because they do not comprehend the fullness of the issue.
Avoidance strategies are warranted... question remains what exactly are "patients"
avoiding???
I have a friend who said she couldn’t tolerate gluten. Then she started milling her own organic grains and making sourdough. Says she feels the best she has in a long time has even quit some of the supplements she was taking.
There are several books on this. Amazon - Brain Gut Connection, Grain Brain, etc.
I’ve read some of them but is gluten really the problem or is it something else in the grain like glyphosate?
Probably some of both, but mostly the genetic modifications and the glyphosate.
My view as a former wheat breeder is that leaky guts allow specific gliadin peptides (a component of gluten) to cross the gut barrier into the bloodstream and thus result in symptoms related to gluten sensitivity. The cause of leaky guts include toxins in the diet, such as glyphosate, which acts as a broad spectrum antibiotic, and other antibiotics. Gliadins are also known to exacerbate leaks through the gut, but I don't think they cause it. So, in that regard, I agree with the article.
Ahhh a hybridizer! What were you selecting for???
Glyphosate is a chelator not a broad spectrum antibiotic...
Chelation causes glyphosate to be a broad spectrum antibiotic which affects organisms in both the soil and gut. Monsanto actually applied for a patent for glyphosate to be used as a broad spectrum antibiotic.
I’ve often wondered if the gluten from hybrid wheat is the problem. I used to mill a white wheat variety called Golden 86. The kernels were so fat, and this wheat made fluffier bread. I can only assume that it was bred to have a higher gluten content. It would be interesting to see if the heirloom wheat causes digestive problems compared with the hybrid varieties.
Fat wheat indicates it has more endosperm and is higher in carbohydrates, not in proteins such as glutens.
Richard, sorry it’s taken me so long to respond to your comment. I decided to look up Golden 86 wheat that has the plump kernels. This is the info I found.
“Prairie Gold (86) Flour is made from hard white spring wheat and has a protein content of 13%. This flour is considered higher in protein compared to many other whole wheat flours, which contributes to its suitability for baking bread with good structure.”
As you said, gluten is protein in wheat. So, it looks like my suspicion is correct. This variety of wheat was bred to have higher gluten (protein) content, and I wonder this could be a factor in gluten intolerance.
Yes I see that this variety is high in protein/gluten. Ijust discovered this excellent analysis of the genetic factors that contribute to gluten sensitivity. https://www.facebook.com/share/p/17Q4RdCeLe/?mibextid=wwXIfr
In the Italian research that identified Kamut as being non-inflammatory, there was also an heirloom Italian variety that was non-inflammatory. It would take a ton of research to identify other non-inflammatory varieties and to determine the cause of inflammation.
Dee has nailed it, however details matter. Gluten content is many fold due to hybridization selecting for increases. As many correctly point out Glyphosate is a toxin poison to all, heavily sprayed on non organic grains. Mechanism of action is primarily as a
chelating agent binding essestial minerals, killing weeds. When a crop is cut, it is used heavily to dessicate (dry) the grain...
Knowledge about health is cumuative.
I have no doubt that glyphosate causes problems. If I were “gluten intolerant,” I would try baking with organic heirloom wheat flour and see how I do.
Edit: I’ve read that Einkorn flour is good.
https://jovialfoods.com/collections/jovial-flour
Or it could be the glyphosate they spray on the wheat to kill it off so they can harvest it at a certain time.