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We Are Not Gluten Intolerant, We Are Intolerant To Glyphosate

We Are Not Gluten Intolerant, We Are Intolerant To Glyphosate

Anemia, belly pain, bloating and fatigue are the symptoms of gluten intolerance. Some think that it is simply a new trend that is emerging in many countries.  Sometimes people are not born intolerant to gluten but become so over time. Thus, as children, they could enjoy their chocolate bread or cereal in the morning. But over time, these people find that certain foods cause them abdominal pain, among other symptoms. Since gluten can not be detected through analysis, doctors recommend reducing or eliminating gluten from the diet. If the patient sees an improvement in his health conditions, then they can diagnose gluten intolerance. And if gluten was not the real cause of this disorder? And if in reality, this modern-day disease had a different origin?

We're Not Gluten Intolerant, We're Glyphosate Intolerant

Scientists warn of glyphosate
According to several US sites, it is glyphosate, a product marketed by the famous American firm Monsanto, which would be involved. In fact, it turns out that American producers use this herbicide in their wheat crops. Glyphosate would allow them to optimize their yield, in particular by shortening harvest times. According to scientific research conducted by Anthony Samsel, scientific consultant, and Stephanie Seneff, researcher at the Massachusetts Institute of Technology, gluten intolerance is mainly due to the use of glyphosate.

This ingredient is found in Roundup, a herbicide marketed by Monsanto. The results of the studies show that it damages the mechanisms that allow the body to digest and absorb certain nutrients and disrupts the intestinal flora. In addition, it prevents the body from performing its natural detoxification function. Stephanie Seneff, a researcher biologist, says that this component does not allow the body to absorb some important minerals such as iron or magnesium and causes intestinal dysbiosis.

Gluten intolerance: a disease that requires changing all of one's eating habits
Gluten is a protein found in most dietary cereals. Gluten intolerant people do not digest this protein properly and experience an abnormal immune response. Thus, they may experience distressing symptoms including mood disorders, digestive problems, and generalized weakness after ingesting gluten-containing cereals.

When a person learns at some point in their life that they are intolerant to gluten, they find themselves faced with a change in their daily lives. She will undeniably sort through her closets and get new food products that she is not usually used to.

Prohibited foods and permitted foods
Today, most foods are thought to contain gluten, which may appear more or less explicitly on the label. Whilst wheat, barley and spelled all contain this protein, there are certain cereals that do not contain it.

For the forbidden foods that contain gluten are mainly pasta, semolina, pastries and bread. It will also avoid industrial products and frozen foods that may contain gluten. Indeed, the agri-food industry can include this protein in multiple products.

So, if you suffer from gluten intolerance, you can choose the following alternatives:

For bread :
Opt for rice, quinoa or bread with buckwheat flour, chestnut, corn or millet.

For pasta:
For fans of pasta, you can give you pasta with legumes, corn, or the aforementioned flours.

Despite the restrictions in such a diet, gluten intolerant people can eat:

- Fruits and vegetables
- Seeds
- Legumes
- Potatoes
- Eggs
- Dairy products
- Proteins