Many people are avoiding wheat these days in attempt to rid their lives of gluten. While gluten can be difficult to digest and lead to inflammation and other intestinal problems, it’s not the only factor at play with regard to wheat’s potential toxicity. The fact is that wheat is often consumed in a very refined form as an ingredient in processed foods that contain a number of other toxic ingredients.
The Hidden Issue Facing Wheat Sensitivity
Roundup, a glyphosate herbicide manufactured by Monsanto, is typically applied to wheat prior to harvest. It is now used as not only an herbicide, but a desiccating agent, helping to reduce moisture on crops. Glyphosate has already been linked to enzyme inhibition in animals and some research shows that it’s an endocrine disruptor. In other words, many people who are sensitive to wheat may not be reacting to the gluten, their body is actually reacting to the chemicals that coat the crop.
What You Can Do
If you wish to continue consuming wheat products, it is always best to choose organic, unhybridized Einkorn wheat. This type of wheat is lower in gluten. Keep in mind, however, that if you’re legitimately sensitive to gluten or are downright allergic, the only solution is to avoid all types of wheat entirely. Raw vegetation should make the majority of your diet, anyway, letting grains make up a small portion of your daily intake. There’s also a number of alternative grains to try instead.
Do you have any experience with wheat sensitivity? Were you able to ascertain if it was gluten or glyphosate? Leave a comment below and share your experience with us.