Gluten Sensitivity: Are you gluten sensitive or chemically injured?


Do you have gluten sensitivity? Well, you’re not alone. According to the National Foundation for Celiac Awareness, up to 18 million Americans may suffer from non-celiac gluten sensitivity (NCGS). “We don’t really know the mechanism by which this arises,” states Sheila Crowe, M.D., a professor in the division of gastroenterology at the UC San Diego School of Medicine and a spokesperson for the American Gastroenterological Association.

What Causes Gluten Sensitivity?

Gluten is a protein found in grains such as barley, rye and wheat. Wheat is the most common grain associated with gluten intolerance. Interestingly, that wheat and gluten has been consumed for thousands of years, but only until the recent 10 years or so has the uptick of gluten allergies become apparent. Just as Dr. Sheila Crowe stated above, “We don’t really know…”

So, why just treat the symptoms of gluten insensitivity without dealing with, in what some studies indicate, the strong possibility that it’s something IN the wheat and other gluten foods that’s the problem, not simply the foods?

New Illnesses Linked to Chemical Development

Since WWII, there has been an unprecedented development and use of chemicals that taint almost everything that humans use, eat, drink and breathe. Illnesses such as Multiple Chemicals Sensitivity, Environmental Illness, Sick Building Syndrome, Food Allergies, Gluten Sensitivity and a host of other autoimmune disorders were virtually unheard of until after the global use of such powerful chemicals in the growing and processing of foods.

In fact, the Monsanto Company is a leading producer of not only genetically engineered (GE) seed, but Roundup, a glyphosate-based herbicide that has influenced agricultural changes and produced biotechnology products globally. Farmers apply a shocking amount of glyphosate to crops in both the U.S. and worldwide not just to kill weeds, but to actually use Roundup as a dessicant on the wheat fields just before harvesting. It saves them money and increases profits.

In a nutshell, this is how it’s used: Approximately 7-10 days before harvest, the wheat is drenched with glypohosate (Roundup). This causes the wheat kernels to dry quickly, releasing the seeds and allowing for an early harvest. It’s less taxing on farm equipment and yields a bigger harvest.

This is called “dessication” and is NOT licensed because it’s not used in the common way of weed control. While it is advantageous to farmers and large corperations like Monsanto, it can be devastating to consumer’s health. The obvious conclusion, based on research, is that Roundup is ingested daily by most consumers.

Chemical Injuries

Glyphosate has been found in a multitude of medical testing and has shown up in the blood and urine samples of humans. The Detox Project reports that, “Glyphosate levels have been found to be significantly higher in urine of humans who ate non-organic food, compared with those who ate mostly organic food. Chronically ill people showed significantly higher glyphosate residues in their urine than healthy people.”

Basically, the chemicals in Roundup disrupt the normal function of good bacteria in the gastrointestinal system and can cause permeability to the wall of the intestines. The consequences are often symptoms of autoimmune diseases such as gluten sensitivity and a whole host of other related health issues. This basically amounts to the human body sustaining a chemical injury.

After studying the issue in depth, Dr. Stephanie Seneff of MIT, is convinced that Roundup’s toxic ingredient, glyphosate, is a lethal toxin that significantly damages the human body causing widespread disease and suffering.

Dr. Seneff further asserts that the escalating number of diagnoses in many of these disorders are not simply genetic…there is a definite environmental cause that is not dealt with even when patients quit eating gluten in their diets.

The answer?

Maybe its the Round up in wheat and other gluten foods, NOT the gluten itself. There seems to be a direct correlation in the rise of gluten intolerance and the drenching of toxic chemicals on wheat crops since it was first introduced to the agriculture industry in 1974.

Even the FDA has finally shown some concern and in February of 1016 (a little late to the game!) has been reported to have begun testing consumer food products for glyphosate to actually determine how much of the chemical is actually in foods that Americans eat.

Good Immune Support Helps Improve Gluten Sensitivity

If you’ve already developed wheat allergies or gluten sensitivity, it’s best to simply avoid wheat in all food products for awhile. Eating organic foods that are NOT doused with dangerous Roundup or other chemicals is the only way to avoid toxic exposures to this herbicide in other foods as well.

It’s possible you may begin to develop a new tolerance to foods such as organic wheat foods that you couldn’t enjoy before. This could be the answer to many disappearing cases of gluten intolerance and wheat allergies among people who have compromised, damaged immune systems. Consulting with a naturopathic doctor or a medical professional who is well versed in environmental exposures through foods can also be helpful.

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Natural News

The New York Times

Beyond Celiac

P. S. Orr
P.S. Orr is a Certified Green Living Coach and Healthy House expert. She is also Editor of, a trusted resource for Toxic Free, Organic, Green Living information, community and personal help. For more info, visit Her recent book, The Backyard Food Factory is a #1 Best Seller and is available on Amazon. Follow on Twitter, Pinterest and Facebook