Originally published January 21 2016
Your GLUTEN problem may actually be caused by GLYPHOSATE
by Mike Adams, the Health Ranger, NaturalNews Editor
(NaturalNews) Do you consider yourself to be sensitive to gluten? Your problem with wheat, it turns out, may not be a problem with gluten at all. It may, in fact, be a problem with GLYPHOSATE.
Most people don't realize it, but even though wheat is not yet commercially grown as a genetically engineered crop, farmers saturate wheat crops with very high doses of glyphosate right before harvest, speeding the drying of the wheat stalks and accelerating harvest duration.
The result is that toxic, cancer-causing glyphosate herbicide is now found in many wheat products, including pasta, wheat bread, wheat flake breakfast cereals, donuts, bagels, cake mixes, snack crackers and much more.
Glyphosate is known to be toxic at parts per billion concentrations, meaning it only takes a very tiny amount to potentially impact your digestion and metabolism in a dangerous way.
What's the solution to glyphosate in wheat products? Buy ORGANIC wheat, which isn't legally allowed to be sprayed with glyphosate.
Once you switch to organic wheat, you may discover your "gluten" problems simply disappear... and that's because it wasn't a gluten problem to begin with. It was glyphosate poisoning!
Learn more at GMO.news
Click here for my full podcast on this topic.
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