The Link Between Glyphosate & Gluten Intolerance
Did you know that your gluten intolerance might not be related to gluten?
In my experience, there is a veritable rainbow of reasons why someone might be gluten-intolerant.
- For some people, certain genetic predispositions make it difficult to digest gluten, leading to damage in the small intestine - this is known as Celiac Disease.
- For others, their body produces antibodies to certain proteins found in wheat, creating an allergic reaction with symptoms ranging from digestive troubles to anaphylaxis - this is known as a wheat allergy.
Gluten intolerance may be linked to the presence of glyphosate, a chemical used in pesticides and herbicides sprayed on wheat crops. Glyphosate may impair the body's ability to process sulfur and mimic glycine, leading to difficulties in digesting gluten. Going gluten-free, choosing organic and non-GMO foods, and using natural weed killers can minimize glyphosate exposure.
However, for some folks, there’s no clear cause as to why eating glutinous foods makes them feel sick - this is generally labeled as Non-Celiac Gluten Sensitivity.
For many clients at my practice, I’ve discovered that the key to their gluten intolerance has nothing to do with wheat or gluten itself, but with the chemicals that are used to produce the wheat.
Glyphosate, the active ingredient in several of the most popular pesticides and herbicides, is routinely sprayed on wheat crops in the U.S. and has been identified by several studies as “‘the most important causal factor’ in an increase in celiac disease and gluten intolerance worldwide.” (Interdisciplinary Toxicology)
(Check out this article by Dr. Stephanie Seneff about the impacts of glyphosate).
For my part, I hypothesize that sulfur-processing mechanisms are becoming less efficient because glyphosate impairs our body’s ability to convert sulfur to sulfate, the form of sulfur that helps to process neurotransmitters and hormones.
Glyphosate also mimics glycine -- an amino acid necessary for protein digestion. When exposed to glyphosate, the body believes it is already producing glycine & stops making it, impairing our ability to digest protein. Thus, your intolerance to gluten may have far more to do with the glyphosate it’s farmed with.
The best way to avoid glyphosate exposure is to go gluten-free, buy organic, choose non-GMO foods and to use natural weed killers in your own garden and home.
To The Tru Of You,