A Cambridge University study blames the herbicide Roundup for gluten intolerance and the celiac disease epidemic.
“Celiac disease, and gluten intolerance in general, is a growing problem throughout the world, but especially in North America and Europe, where approximately 5% of the population suffers from it”Wrote the University of Cambridge researchers in a meta-analysis of nearly 300 studies.
“Here, we propose that glyphosate, the active ingredient in the herbicide Roundup®, is the most important causal factor of this epidemic”, They add.
The study, published in the journal Interdisciplinary toxicology In 2013, it was completely ignored by the media, except for Mother Earth News and The Healthy Home Economist.
Symptoms of the so-called "gluten intolerance”And celiac disease are strikingly similar to symptoms in laboratory animals exposed to glyphosate, argue study authors Anthony Samsel, an independent scientist who served as an advisor to the EPA on arsenic contamination and the US Coast Guard. USA On Responding to Chemical Hazards, and Stephanie Seneff, a Research Scientist at MIT.
“These characteristics are very reminiscent of celiac disease”Write Samsel and Seneff.
All the known biological effects of glyphosate, inhibition of cytochrome P450, interruption of the synthesis of aromatic amino acids, chelation of transition metals and antibacterial action, contribute to the emergence of the pathology of celiac disease.
Celiac disease is a digestive disease that damages the small intestine and interferes with the absorption of nutrients from food. People with celiac disease cannot tolerate gluten, a protein found in wheat, rye, barley, and other grains. Gluten is mainly found in food, but it can also be found in everyday products such as drugs, vitamins, and lip creams.
Additionally, the number of people diagnosed with gluten intolerance and celiac disease has increased in tandem with the increased use of glyphosate in agriculture, especially with the recent practice of soaking grains in the herbicide just before harvest, which began in the 1980s and became routine in the 1990s.
While some suggest that the recent rise in celiac disease is simply due to better diagnostic tools (as you can see, it happened around 2000), the recent University of Cambridge study suggests it is more than that.
In 2009, researchers looked for gluten antibodies in frozen immune serum obtained between 1948 and 1954 for gluten antibodies, and compared them with samples from people today. They found a 4-fold increase in the incidence of celiac disease in the younger generation.
Conclusions the researchers have reached
"Celiac disease is associated with imbalances in gut bacteria that can be fully explained by the known effects of glyphosate on gut bacteria."
“Celiac disease is associated with the deterioration of cytochrome P450 enzymes. Glyphosate is known to inhibit cytochrome P450 ″ enzymes.
"The iron, cobalt, molybdenum, copper and other rare metal deficiencies associated with celiac disease can be attributed to glyphosate's great ability to chelate these elements."
"The deficiencies in tryptophan, tyrosine, methionine and selenomethionine associated with celiac disease coincide with the known depletion of these amino acids by glyphosate."
"Patients with celiac disease also have a known increased risk of non-Hodgkin lymphoma, which has also been linked to glyphosate exposure."
“The incidence of non-Hodgkins lymphoma has increased rapidly in most Western countries in the last decades. Statistics from the American Cancer Society show an 80% increase since the early 1970s, when glyphosate was first introduced to the market. "
"The reproductive problems associated with celiac disease, such as infertility, miscarriages and birth defects, can also be explained by glyphosate."
Glyphosate residues in cereals, sugar and other crops are likely increasing due to the increasing practice of desiccation of crops just before harvest, according to the researchers. The secret and illegal practice has become routine among conventional farmers since the 1990s.
Ironically, the practice increases yields by killing crops. Just before the plants die, they release their seeds to propagate the species:
“It is going to be sown as it dies. In his last breath, he releases the seed, ”Seneff told The Healthy Home Economist
Moral of the story? We need glyphosate-free cultures, not gluten-free. And that means going organic, especially when it comes to grains and animals that eat those grains.