Living Traditionally

Traditional Living in Modern Society

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It’s Not the Gluten, It’s the Glyphosate

Glyphosate has been a staple for conventional farmers for nearly half a century, as they rely on it to eliminate unwanted weeds and pests from their crops. This chemical is applied to fields during intervals between plantings to minimize weed growth, and it is also utilized as a desiccant for grain and bean crops. The quantity of glyphosate sprayed by farmers in the United States alone is staggering, as it would be sufficient to blanket every single acre of farmland worldwide with almost half a pound of this chemical.

In 2014, the global application of glyphosate amounted to 240 million pounds. Furthermore, as the cultivation of genetically modified crops continues to expand, the utilization of glyphosate is expected to experience a continuous upward trend.

The prevalence of gluten intolerance and celiac disease has surged alongside the escalated utilization of glyphosate in farming, particularly with the recent method of saturating crops with the herbicide just prior to harvesting. This practice, which originated in the 1980s and became customary in the 1990s, has led to a parallel between the symptoms observed in laboratory animals exposed to glyphosate and those associated with “gluten intolerance” and Celiac disease.

Did you know that Italy experienced a significant increase in the number of people with celiac disease after they began importing wheat from America? This rise in cases coincided with the use of American wheat. Perhaps the issue lies not with gluten intolerance, but with the various harmful additives present in modern bread products. Could it be that your body is just allergic to the glyphosate sprayed, artificial  40+ ingredient laced, bromated, industrial slob that we call bread?
In May 2018, a research was conducted where rats of different ages were subjected to “safe” doses of glyphosate, equivalent to those considered safe for humans, for a duration of 13 weeks. The study revealed that baby rats exposed to these “safe” levels of glyphosate experienced notable disturbances in the well-being of their microbiome. (study)

If you believe you have a gluten sensitivity, I encourage you to try organic Einkorn flour

Einkorn, being the most ancient form of wheat, produces a distinct gluten variety compared to the modern wheat varieties. Over time, wheat has undergone extensive hybridization and modification to enhance its cultivation and harvesting processes. Einkorn, with its mere 14 chromosomes, forms a unique type of gluten that is comparatively easier to digest. On the other hand, modern wheat, with 42 chromosomes, has been observed to cause adverse reactions in individuals labeled as having “gluten intolerance” or “gluten sensitivities.” These modifications were primarily driven by profit motives rather than considerations for our health.
Einkorn possesses a less potent gluten that is more easily digested compared to contemporary wheat. Furthermore, it does not contain the gluten proteins responsible for inducing symptoms of gluten sensitivity.