You might discover it a bit akward that you do not experience any symptoms when you take in pasta on a vacation, however you do when you eat it in your home, or if it often causes an autoimmune response in your kids, but not in all cases.
In other parts of the world, even the traditionally grown wheat does not set off any signs. This really indicates that the toxicity of wheat is due to something far and beyond natural versus nonorganic, gluten or hybridization.
Some thought that the wheat in the United States has actually been genetically modified. Yet, the number of individuals struggling with gluten and wheat problems in the last decade can not be associated to gluten and wheat hybrids, as they have been taken in for centuries.
Apparently, the toxicity of wheat in the United States is not a result of its genetic engineering. In truth, the real factor lies in the way wheat is gathered by conventional wheat farmers.
The harvest procedure of wheat in America includes drenching of the wheat fields with Roundup a number of days prior to the integrate harvesters work through the fields. This is because of the fact that the dead and withered plants enable a simpler, bigger, and earlier harvest, and are less taxing on the farm devices.
The application of the herbicide Roundup or other herbicides which include the deadly active ingredient glyphosate prior to the harvest has been recommended in the 1980s.
From then onwards, the usage of a drying active ingredients 7-10 days before the harvest has ended up being a regular within the standard farming community.
Dr. Stephanie Seneff of MIT examined this practice and went to a nutritional Conference in Indianapolis just recently. She declared that the routine of desiccating non-organic wheat crops with glyphosate prior to harvest came into vogue late in the 1990 ′ s, and it triggered the contamination of the most of the non-organic wheat in the United States.