Beyond Gluten: The Hidden Dangers of Glyphosate, GMOs, and Fortified Foods
It's not the wheat that's the issue; it's the glyphosate, GMOs, fortified vitamins, and the lack of traditional fermentation processes.
The farther we move away from nature and increase the use of chemical agents, the sicker we become as a society. A common argument is that without these modern agricultural practices, we wouldn't have enough food to feed the population or provide the necessary nutrients for our bodies. However, the opposite is true.
As a former nutrition student at Penn State, I was taught that GMOs and fortified foods were essential to prevent nutrient deficiencies and food insecurity. Yet, despite these advancements, our food supply and soil have suffered. In my experience working with over 100 clients across various stages of life, many of whom maintain optimal diets, not a single one has been free from nutrient deficiencies. This suggests that our current food system is failing us at a fundamental level.
Since the implementation of these technologies, we are sicker than ever, with many of us severely nutrient-depleted and truly suffering. Our soil is depleted because of the practices we use, such as the application of synthetic fertilizers, intensive agricultural methods like continuous cropping and overgrazing, and the use of large machinery to prepare soil known as tillaging. Tillaging can disturb the habitat of living organisms that live in or on the soil. For soil to be happy and healthy, it needs a synergistic environment with other living beings.
This issue is personal to me because I work with farmers and individuals living near farms who suffer from the effects of toxic runoff and daily exposure to these chemical agents. If the farmers who grow our food are falling ill, imagine the broader impact on our entire society. It’s a cycle of harm that affects not just those who farm, but every person who consumes the products of this broken system.
As mentioned, our soil is depleted, and our farming practices are contributing to our declining health. Our food has become so nutrient-poor that the World Health Organization (WHO) has begun fortifying it with micronutrients, especially wheat and grains. While the intentions behind fortification may have had good intent, we must address the root cause, which is our degraded soil and lack of regenerative farming practices.
Instead, food agencies opted to fortify foods with nutrients like iron, zinc, vitamin A, folic acid, thiamin, riboflavin, niacin, and vitamin B12. Although these nutrients are essential, the synthetic forms used in fortification are often the cheapest and least bioavailable, which can lead to further health issues. In my practice, I use synthetic vitamins, but I ensure they are of the highest quality. For instance, folic acid, a common fortified nutrient, is a synthetic form of folate that must be converted into its active form through multiple steps, which some individuals struggle with. This can result in unmetabolized folic acid accumulating in the blood, causing adverse effects. Instead, I use folinic acid or methyl-folate, which are more readily absorbed by the body.
While adding nutrients can be supportive, it's crucial to address the root problem and, in the meantime, choose the most effective synthetic nutrients for long-term health. This holistic approach ensures we do not just mask the symptoms but truly nourish our bodies.
Another concern is the prevalence of GMOs, particularly those engineered to produce Bt toxin, which is designed to kill pests by rupturing their gut cells. Bt toxin is present in many GMO crops like corn and soy, and while not in commercially grown wheat, cross-contamination and shared processing raise concerns. Although Bt toxin is marketed as safe for human consumption, it has been shown to disrupt the gut microbiome and may contribute to leaky gut syndrome by damaging the intestinal lining. This not only affects digestion but also weakens the immune system, potentially leading to increased sensitivity to other foods and environmental toxins. Combined with glyphosate, which disrupts beneficial gut bacteria, the implications for gut health are significant, particularly for those with gluten sensitivities or celiac disease.
Celiac disease and gluten intolerance are growing problems, especially in America, with a 7.5% annual increase in recent decades. Celiac disease is linked to imbalances in gut bacteria that damage the gut barrier, making the immune system more reactive to wheat and other grains. It is a multifactorial disease associated with nutritional deficiencies, reproductive issues, and increased risks of thyroid disease, kidney failure, and cancer.
I believe that glyphosate, the active ingredient in the herbicide Roundup, is a causal factor. Glyphosate disrupts the gut microbiome similarly to antibiotics, depleting beneficial bacteria that support and heal the gut. This imbalance can fully explain the gut-related issues seen in celiac disease. Additionally, glyphosate inhibits liver enzymes that are crucial for detoxifying environmental toxins, activating vitamin D, and maintaining bile acid production, necessary for a healthy gut, immune system, and the breakdown of fats. The deficiencies in iron, cobalt, molybdenum, copper, and other trace minerals associated with celiac disease can be attributed to glyphosate’s strong chelation/binding properties. The combined impact of glyphosate and Bt toxin on gut health is a significant concern, as the disruption of gut flora and the integrity of the gut lining are critical factors in maintaining overall health and preventing disease.
As a society, we need to question whether gluten is the true issue or if the problem lies in the chemical agents we use. Could it be that our widespread use of glyphosate and other chemicals is the real culprit behind the rise in these conditions?
Furthermore, in many cultures, the fermentation of grains has been a traditional practice for centuries, making them easier to digest and enhancing their nutritional value. Fermentation breaks down complex carbohydrates, proteins, and anti-nutrients like phytic acid, which can interfere with the absorption of essential minerals. This process, driven by beneficial bacteria and yeast, improves digestibility and increases the bioavailability of vitamins and minerals. Fermented grain foods such as sourdough bread, kimchi, miso, and traditional porridges offer probiotic benefits that support gut health, making them a valuable part of traditional diets across various cultures.
What Individuals Can Do to Help
Each of us can make a difference in improving our food system by making conscious choices about what we consume and support. One of the most impactful steps is to eat organic and locally produced foods whenever possible. Organic farming avoids the use of harmful synthetic chemicals and prioritizes soil health, which in turn supports nutrient-dense foods. Buying from local farmers or farmers' markets reduces the carbon footprint of your food and supports small-scale, sustainable agriculture.
Additionally, consider buying from regenerative farmers, those who actively work to restore soil health, biodiversity, and the ecosystem as a whole. Regenerative farming practices, such as cover cropping, crop rotation, and reduced tillage, help rebuild soil fertility and sequester carbon, making them crucial for a sustainable future. By choosing to support these farmers, you are voting with your dollars for a healthier, more resilient food system.
Reducing your intake of highly processed and fortified foods in favor of whole, minimally processed foods can also make a significant impact. Opt for foods that are closer to their natural state and have undergone traditional preparation methods like fermentation, which enhance nutrient availability and gut health.
Conclusion
Ultimately, the solution lies in reconnecting with nature and reviving traditional practices that prioritize soil and human health over industrial efficiency. By reducing our reliance on synthetic chemicals, promoting regenerative farming, and choosing nutrient-dense, properly prepared foods, we can begin to reverse the damage done to our bodies and the environment. It’s time to address the root causes of our health issues, not just treat the symptoms, and ensure that our food system nourishes us as nature intended. By making these changes, we can create a healthier future for ourselves and the generations to come.
Samsel A, Seneff S. Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance. Interdiscip Toxicol. 2013 Dec;6(4):159-84. doi: 10.2478/intox-2013-0026. PMID: 24678255; PMCID: PMC3945755.
Lehman, P. C., Cady, N., Ghimire, S., Shahi, S. K., Shrode, R. L., Lehmler, H.-J., & Mangalam, A. K. . Low-dose glyphosate exposure alters gut microbiota composition and modulates gut homeostasis.
