This may or may not be news to you that Big-Agra and small farmers are drying their crops at harvest-time with Glyphosate, the main ingredient in Monsanto’s Roundup Weed Killer, and the wheat crop, specifically, is the one people are most aghast about because almost everyone eats flour.
Because almost everyone eats flour and the amount of Glyphosate being sprayed on crops is increasing every year, one could correlate a number of effects to this chemical being consumed by the mass population – it is even showing up at high levels in breast milk now.
So it wouldn’t be a stretch to say that it is possible the current rise in gluten sensitivity, inflammation, and autoimmune response may be a reaction your body is having to the presence of Glyphosate.
The spraying of glyphosate at harvest is also disconcerting since this is directly before food production. It is being used to dry, or desiccate, the wheat in certain parts of the US and Canada. Certain small farmers do say, however, that their practices are limited to 22oz of glyphosate diluted in 20 gallons of water sprayed per acre.
Glyphosate, though, is a known carcinogen (declared California and WHO), and it kills off important gut components that support a body’s healthy microbiome. It is being sprayed on many other crops for drying at harvest including corn, peas, beans, lentils, soybeans, flax, rye, millet, buckwheat, canola, sugar beets and potatoes. The FDA has delayed testing for Glyphosate residue on food, and no results are available yet.
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