GLYPHOSATE AND THE IMMUNE SYSTEM
Last time I talked about gluten and how so many of us feel we are being affected by it. Yet statistically only 1% of the population are thought to be allergic to gluten, with only .25% being officially diagnosed. So why are so many of us reacting when we eat bread or other cereal products?
My research has led me to believe, along with many scientists and health campaigners, that the way these grains are harvested is very likely the main cause.
Glyphosate is the active ingredient in the most common weed killers, including “Roundup”, which is made by Monsanto, and the first to be patented. By engineering glycine, one of the 26 amino acids essential to any biological life, with a phosphate at one end and an amine at the other end, this powerful toxin is created. But what makes this molecule so dangerous is that during this engineering, the toxin becomes water soluble and therefore from the soil gets into the water table and is then carried via rivers to the oceans, from there to the clouds and then back to the earth as rain. In its natural state, glycine is fat soluble, which can be dealt with by the soil and disposed of. Similarly, our bodies own fat cells can absorb it before it gets into the bloodstream and travel to important areas such as our brains.
Glyphosate is regularly found in British bread, appearing in over 60% of wholemeal bread samples tested by the Defra committee of Pesticide Residues in Food.
Many farmers use Roundup to clear their fields of weeds before crops atart to grow in the spring. But they are also using glyphosate on crops shortly before they are harvested. This desiccates (dries out) the crop and makes it much easier to harvest and increases the yield.
Companies such as Monsanto claim that no harm is done to humans or animals using this product, yet the World Health Organisation is now saying that “glyphosate is probably carcinogenic”. Studies are showing that Glyphosate is affecting our gut bacteria, which outnumber our body cells by 10 to one. This is causing disruption of the beneficial microbes allowing inflammation to grow and cause chronic and debilitating disease.
Is it a coincidence that the growth in these life affecting autoimmune illnesses has corrulated with the growth in the use and development of these genetically created food production methods? I personally find this too much to be considered a coincidence, but I urge you to look into this for yourself further if you are suffering any ill effects from the food you are eating, and maybe consider changing your diet to eliminate these harmful chemicals.
References: Greenmedinfo.com. mercola.com, the soil association. Gmosrevealed.com