What are gluten and chemicals doing to us?

As a nutrition advisor and grower of my own vegetables, I have been picking up on the increase of talk about Glyphosate, Roundup, a herbicide used to kill weeds and plant-bacteria. Thus allowing farmed crops to get to their peak at the same time to make harvesting more profitable.
I have also been revisiting the issue of grain proteins, Gluten is the one we all know but what does this really mean and is there a connection between the two?

What we died from in the past and now

Many years ago, to die from TB or dysentery were a real concern; still are in third world countries. Nowadays we die slowly from the modern disease of excess consumption: diabetes and Alzheimers, Parkinson’s, cancer to name a few.
Most of us know that gluten is the cause of many gut issues nowadays and some of you will be aware of its connection to neurological problems (Grain Brain, Dr David Perlmutter) as a cause of inflammation at a cellular level.
Inflamation, leading to Alzheimers, dementia, Parkinson’s, but even before that he states that these gluten sensitivities are what is aiding depression and headaches among the western population.
Gluten causes the build-up of inflamation that is long term causing these increasing ‘modern’ diseases.

chemical war-ning

Glyphosate is also linked to neurological damage through long term exposure. The herbicide we hear is Roundup, and is according to Monsanto (Bayer) not connected to our biology but that of plants and kills bacteria, however as Dr Senoff (MIT) points out our guts are full of bacteria, therefore, we are affected and also hits us with shocking statement the rate of autism spectrum and effects of glyphosateΒ  are correlated.
The link with these two, grains and glyphosate is both have a build-up effect on the brain, a life of eating grains,Β 40 years of bread, cereals, biscuits,Β Cornflakes, Ritz crackers, Special K, Orrieos, Cheerios all are high in glyphosate. will mean exposure to a two-fold attack on the brain from gluten and glyphosate.
Interestingly whole grains although having more fibre, which is good for us, but it holds higher levels of the herbicide than refined white grain.

what can we do?

How do we limit the consumption of glyphosate, we need to be opting for organic, or homegrown without herbicides. Although there is some contamination from pesticides and herbicides of non-organic crops too as pointed out by a German farmer, he now has to harvest two weeks early to avoid winds blowing chemicals from 10km away. We can still reduce exposure buying or growing organic. For the next five years at least the European Union as give farming an extension to use this herbicide.
Look for the Gluten free and Organic lables, as in the title picture above.

remove wheat products

What about the neurological damage from grains? We should be looking to avoid, wheat breads, pasta, cuscus, also spelt, rye and barley or limiting these to only occasionally, birthday cake for example.Β it seems the long term is the main problem then a little bit will be less harmful. I will be talking more about the Toxic Load we put on our bodies in my next post.
In past posts I have written and shown how to make sourdough breads as these break down some of the sugars and proteins in the fermentation process, however, I now see that doesn’t stop the tiny gluten proteins causing a problem somewhere in the future. I will be revisiting this topic as new data becomes available.

what to eat

Here in our kitchen, for the most part, we have vegetables from the allotment and buy organic when possible, the grains we use are often organic gluten-free: millet, quinoa, rice, buckwheat (really a seed), oats and soya. limit your exposure to inflammation. We use turmeric to make teas as this helps reduce inflammation as do Omega 3 fatty acids, in flaxseed, chia seeds, and walnuts as well as fish oils.

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Written by

caspar chamberlain

Personal Trainer and Nutrition Advisor