Glyphosate: The Celiac-Causing Culprit

Posted on March 30th, 2015 by Dr. Mercola  |  4 Comments »

gmo cropsThe mounting incidence of celiac disease in the country is undeniably a cause for alarm. Based on the National Foundation for Celiac Awareness’ report, approximately one percent, or one in every 133 Americans, suffer from this debilitating condition in the United States alone.

Celiac disease is an autoimmune disorder triggered by a severe reaction to gluten that primarily affects your gastrointestinal system. This ailment is quite difficult to diagnose because it affects people in a myriad of different ways.

There are at least 300 symptoms linked to celiac disease, which include vomiting, abdominal bloating and pain, constipation, chronic diarrhea, and failure to thrive in infants and children. Adults, on the other hand, are more likely to experience:

  • Unexplained iron deficiency anemia (IDA)
  • Bone or joint pain
  • Depression or anxiety
  • Tingling or numbness in the hands and feet
  • Infertility or recurrent miscarriage
  • Canker sores in the mouth
  • Dermatitis herpetiformis

A recent study published by Dr. Stephanie Seneff and Dr. Anthony Samsel revealed that the continuously increasing application of glyphosate, the active ingredient in Monsanto’s broad-spectrum herbicide Roundup, on crops in the last 15 years appears to be strongly connected to the development and skyrocketing cases of celiac and other modern-day diseases like autism.

Seneff, a senior research scientist at Massachusetts Institute of Technology (MIT), said:

“There’s an extremely strong correlation between the use of Roundup on corn and soy over time and the increase in all these different diseases, and celiac disease is one of them. We certainly have seen an explosive appearance of celiac disease almost overnight in the last five to 10 years. Now you have a growing section of gluten-free choices of various food products.”

She believes that rather than genetically modified organisms (GMOs), the real missing link between gluten intolerance and celiac disease is the massive use of glyphosate just before the harvesting of many of the non-organic wheat crops. It is applied at the end of the growing process to reduce the amount of residue that needs to be cleared and to get a head start on next year’s weeds.

Interestingly, when you expose wheat to a toxic chemical like glyphosate, it releases more seeds, which results in greater yield. Glyphosate also kills rye grass, a major weed problem for wheat growers as it is resistant to many other herbicides. However, what they’re not taking into consideration is the fact that rye grass helps rebalance the soil, allowing beneficial plants to thrive.

How Glyphosate-Doused Wheat Promotes Celiac Disease

Most of the non-organic wheat supply, which comprises a large percentage of processed foods, is now contaminated with glyphosate. Hence, the explosion of celiac disease and other gut dysfunction.
Many studies have long established that glyphosate has the potential to damage your gut flora and cause chronic degenerative diseases rooted in gut function. Basically, here’s how it works: the villi in your gut get destroyed by the glyphosate, which reduces your ability to absorb vitamins and minerals. Wheat also contains gliadin, which is difficult to break down. Normally, a reaction takes place that builds connections between different proteins in the wheat.

Glyphosate is inserted in the middle of that process, resulting in wheat that is too difficult to be digested. In their paper, Dr. Seneff and Dr. Samsel stated that glyphosate may attach to the gliadin as a consequence of a chemical reaction, causing your body to develop an immune reaction.

Avoid Celiac Disease Naturally

Celiac disease is not to be taken lightly, as it comes with various comorbidities, or diseases that are more commonly seen in people with celiac disease compared to the normal non-celiac population. Individuals with celiac disease have a higher risk of having gastrointestinal cancer, non-Hodgkin’s lymphoma, and producing an offspring with birth defects.

If you or anyone in your family has been diagnosed or suspected of having celiac disease, Dr. Mercola recommends taking these practical but proactive steps:

  • Take Epsom salt baths rather than a sulfur supplement, which bypasses your gut mucosa. The sulfur pathway is implicated in celiac disease, which is an essential component of optimal health. When your gut is inflamed, your body’s innate ability to transport sulfur and convert it into sulfate is impaired.
  • Switch to an all-organic diet to avoid further glyphosate exposure. Visit a farmers’ market near you and support farmers who grow only wholesome, organic, non-GMO produce.
  • Eat sulfur-rich foods like garlic. Raw garlic is highly potent and is easily absorbed by the body. Your red blood cells oxidize it to sulfate, and it gets into your blood as sulforaphane.

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Responses to “Glyphosate: The Celiac-Causing Culprit”

  1. Gina Abio says on :

    Why do your landing pages not have a place to click on and shop. I have to search where to go to look for a water filter. Please place shop now links on all your landing pages.

    Sincerely frustrated,

    Gina

  2. Dr. Mercola says on :

    Hi Gina!

    Thanks for your interest in our products! Regarding your concern, please feel free to visit www. mercola.com

    Have a great day!

  3. Carin Dorn says on :

    Is it important to take a probiotic if you have celiac?

  4. Lisa says on :

    Dr. Mercola, I’ve been reading a lot of your articles about the affects of wheat and gluten and wanted to share what I have learned. I have 3 siblings with celiac disease and 1 is VERY sensitive to wheat. However, recently, I’ve been studying sourdough (from a fermented start) and mild start called natural yeast. I attended a class that discussed the slow rise process and how the fermented start breaks down the wheat to make more digestible and easier on your body and also includes many beneficial nutrients. If done correctly, those with gluten sensitivities may benefit. I have successfully made various gluten products with store bought and fresh ground wheat I grind myself and my sister hasn’t had the slightest reaction. I’ve given to many others and they have experienced the same. I can’t say that this would work for everyone, but feel that more people should know about it and more research to back up these findings should occur. We’ve survived on wheat for thousands of years and even though I believe wheat has changed slightly and has some issues due to pesticides (which is why I buy organic and try to get from a reputable source), but I think it’s the mass production with commercial yeast that is more of the problem than the wheat itself. Here are just a couple of sources that describe in more detail.

    I’ve also heard that sprouting the wheat first has produced similar results, but haven’t personally tried this.

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