Celiac disease and gluten intolerance are growing problems, especially in North America and Europe, affecting about 5% of the population. Symptoms include nausea, diarrhea, skin rashes, anemia, and depression. This disease is linked to nutritional deficiencies, reproductive issues, and increased risks of thyroid disease, kidney failure, and cancer. It has been reported that glyphosate, the main ingredient in Roundup®, is a key cause of this problem. So the question is, is it really the gluten that’s causing the problem or glyphosate?
According to NIH, fish exposed to glyphosate show digestive issues similar to celiac disease. Celiac disease is linked to gut bacteria imbalances, which glyphosate can cause. It also impairs enzymes important for detoxifying toxins and maintaining nutrient levels. Glyphosate inhibits these enzymes and chelates essential metals, causing deficiencies in iron, cobalt, and others. It also depletes amino acids like tryptophan and tyrosine. Celiac disease patients have a higher risk of non-Hodgkin's lymphoma, also linked to glyphosate. Reproductive issues like infertility and miscarriages can be explained by glyphosate exposure. Glyphosate residues in crops are increasing due to practices like crop desiccation. After studies like this even higher branches of medicine have been urging governments to reconsider the safety of glyphosate residues in food.
Glyphosate, the main component in Roundup, is a widely used herbicide and is generally regarded as almost non-toxic to humans (Williams et al., 2000). However, a study by Samsel and Seneff (2013) suggests that glyphosate could be a significant factor in the rising rates of obesity and autism in the United States. The study also links glyphosate to other health issues, including Alzheimer's, Parkinson's, infertility, depression, and cancer.
The study found that glyphosate exposure in carnivorous fish caused major digestive problems (Senapati et al., 2009). The fish showed decreased activity of important digestive enzymes, like protease, lipase, and amylase, in their esophagus, stomach, and intestines. Additionally, their intestines displayed damage, such as disrupted mucosal folds and disorganized microvilli structure, along with an increased secretion of mucin. These issues are similar to those seen in people with celiac disease.
Celiac disease involves an immune reaction to gluten, a protein in wheat, which is hard to break down completely in the digestive system (Hershko & Patz, 2008). The study on fish suggests that glyphosate might interfere with the breakdown of complex proteins in the human stomach as well. This could leave larger fragments of wheat protein in the gut, triggering an autoimmune response that damages the lining of the small intestine.
According to another thorough observation, graphs show a major increase in hospital discharge diagnosis of celiac disease growing at the same rates that glyphosate was applied to wheat, particularly in the last 20 years.
Aside from the fish, our livestock has been drastically impacted given that we feed them GMO glyphosate treated foods which causes widespread inflammation and digestive issues. When our livestock has disrupted micro gut biomes, they become more susceptible to infection and other bacteria causing disease.
The unearthing of this information has aroused many debates among the scientific and health community. Further studies were conducted in attempts to battle against the newly revealed discovery of glyphosate’s effects on the micro gut biome to defend big herbicide companies such as round up. In the end, 27 countries have banned herbicides containing glyphosate and the World Health Organization cancer branch announced that it categorizes glyphosate as “potentially carcinogenic”. However, EPA and the WHO agricultural branch stand in contrast, announcing that it does little harm to humans. You always have to wonder who funds these strong statements despite the observed science.
Even this simple question to the internet will pull up multiple counts of travelers vocalizing that despite their gluten intolerance in the states, they found they were able to eat plenty of pasta’s breads, and all kinds of glutenous goodies outside of the country. An interesting observation to say the least. Especially when you consider that multiple countries have a ban on particular herbicides especially containing glyphosate. Of course, not all of them do, so don’t fully consider yourself “Safe” to eat gluten on your travels if you have extreme celiac responses to gluten.
There are a few factors at play here. One, we can recognize the original obvious, Europe doesn’t use herbicides in the same amounts that the states do. Secondly, they grow soft wheat compared to the US “Hard Red” wheat strains, which naturally contain more gluten. However, Europe is experiencing the same increased celiac disease rates as the states. So there must be something else contributing. As stated before, it is being greatly considered that it is not the gluten that is necessarily the problem, but the treatment reactions on glutenous foods.
Although some European countries (and other countries around the world) use less herbicides, there are commonly used preservatives involved which also plays its role in affecting the micro gut biome - a whole other article on its own. You may be able to get away with eating more gluten in far away lands, but be diligent on the source of the gluten you are eating, home or abroad to avoid developing celiac disease, check out the country's agricultural treatment laws before you go.
The first step as always is to switch to an organic source. Anything that is verified “USDA Organic” (not just Organic) has been vetted to be sure there was no use of herbicides, especially glyphosates. Opt for non GMO foods, and avoid ones with an overdose of preservatives. Don’t use chemical herbicides around your yard at home, and avoid public areas especially parks that have been treating the grass with glyphosate weed killers. Avoid exposure in general, not just through your foods. Another common sensitivity that can often be found in breads and pasta’s is the term “fortified” or “enriched”, generally due to the vitamins that were re-added to the product. Many have found a sensitivity to these addin “vitamins” which are not as nutritious as the original vitamins.
As for finding gluten without glyphosates, you will find products from Italy to be relatively safe, given that glyphosate is banned in their country. Of course, keep your eye out for the enriched items even still. Only purchase foods that are USDA Organic, such as Dave's Killer Bread, Janie's Mill flours, or purchasing sprouted wheat flower may be in your best interest. These items are generally found at your local health food store, however if not, here is another outlet to purchase them:
Or if you are quite sensitive but deeply desire to try some other outlets of gluten try Einkorn wheat. This is the oldest type of wheat we know of and it has not been hybridized or abused by modern culture in any way. It has low gluten content making it easier to digest and is naturally rich in vitamins that modern wheat no longer carries. There are beautiful farms in Italy growing Einkorn in remote lands untouched by industrial toxins and they have skilled rotation rhythms keeping the lands nourished for maximum nutrients. Learn about this farm here.
Try some of their:
The next best thing would be to talk to your local farmers market and see what they’re up to. Finding you local bakeries and asking about their growing methods.This is a great way to build connections and fortify a community.
In light of this information, it’s safe to consider the strong possibility that it’s not quite gluten that is the problem, but the way we treat it in our agricultural practices. Using herbicides with glyphosate has been correlated to an increase in celiac disease and our ever growing gluten intolerance problem. Luckily with this knowledge, there are ways to avoid this problem and take care of ourselves. Companies are being vetted to help us learn what kind of practices they use and if its something we consider safe for our own personal consumption. Opting for more natural choices will help us to lead more nourished lives, hopefully while still getting to enjoy our breads and pastas.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3945755/
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