The Truth About Wheat That Makes It Toxic

People suffer from allergies digestion problems when they consume wheat in the U.S., but when they eat pasta in Italy they experience no symptoms!

People are confused as to why wheat triggers reactions in some situations and not in others. There’s no doubt that something strange is happening when it comes to wheat products, and the public has no idea what it is.

The Truth About Wheat

Many believe that most wheat in the U.S. is genetically modified since GMO’s are everywhere. They thought it couldn’t be gluten or wheat hybridization as people have eaten wheat for thousands of years. It doesn’t make any sense.

So now we ask: why has it only been in the past 5-10 years that wheat intolerance grew to an almost epidemic scale?

We decided to take a deeper look into the wheat industry. What we found shocked us.

GMO is not the only contributing factor. But also the way we harvest wheat. In the United States, the wheat harvest protocol is to soak the wheat fields with Roundup many days before harvesting. Farmer’s do this because dead wheat plants are less difficult on the farm equipment and it helps with an easier, bigger, and earlier harvest.

Applying Roundup or other herbicides that contain the toxic ingredient glyphosate in barley and wheat was suggested at the beginning of the 1980s. Since then, the traditional farming community started using Roundup as a drying agent 7-10 days before harvest.

Dr. Stephanie Seneff of MIT has been studying this issue in depth since the 1990’s. She said that when you expose wheat to a toxic substance like glyphosate, it will increase the yield of the harvest as the wheat releases more seeds. It happens because the wheat ‘goes to seed’ as it dies.

The US Department of Agriculture explained that in 2012, 61% of winter wheat, 97% of spring wheat, and 99% of durum wheat was treated with herbicides. This data shows an increase from 47% for winter, 91% for spring wheat, and 88% for durum wheat since 1998.

Keith Lewis, a wheat farmer, explains that farmers use this practice because Roundup kills the wheat plant, which results in an earlier harvest.

Typically, wheat fields ripen irregularly, and using Roundup pre-harvest helps to even up the greener parts of the field with the more mature plants. The result? On the less mature areas, Roundup is translocated into the kernels and eventually harvested as such.

But this is not a licensed process. And it leaves the consumer who eats wheat flour ingesting small quantities of Roundup. What’s most interesting is that some products are not accepted in the marketplace if it was pre-harvested with Roundup. These products are lentils, peas and malt barley used for the production of beer, for example. So why is it acceptable for wheat?

This practice goes beyond the United States. The United Kingdom and some European countries have also found glyphosate residues in bread samples. In the Netherlands, the use of Roundup is forbidden, and France about to choose a similar path.

The process of using Roundup as a desiccant on the wheat fields pre-harvest can increase profits to farmers. But it leaves consumers with health problems as they continue to consume traces of Roundup.

If you don’t know all the harm glyphosate chemical can cause to your health, you can read here for more in-depth information.

The consumption of residues of glyphosate ( an active substance from Roundup) shows long-term health problems because inflammation gradually gains space in the cellular systems of the body.

And the consequences of this inflammation are associated with numerous illnesses in Western countries including gastrointestinal disorders, obesity, diabetes, heart Disease, depression, autism, infertility, cancer, Multiple Sclerosis, Alzheimer’s disease to name a few.


Even if you feel fine after eating wheat, it is still recommended to avoid it since common wheat in the U.S. contains RoundUp residues. The higher levels of glyphosate utilized in wheat today correlate with the increase of celiac disease and gluten intolerance.

Dr. Seneff explains that the development of these diseases is not merely a case of genetics, but also an environmental issue since not all patient symptoms disappear by eliminating gluten. Overall, if you have developed an intolerance or allergy to wheat, then you should look to avoid it.


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