According to Sarah Pope writing on her website: thehealthyhomeeconomist.com the rise in Gluten intolerance is probably not due to the prevalence of GMO grown wheat, but the use by farmers of ‘Glysophate’, more commonly known as ‘Roundup’.
She explains: “The bad news is that the problem lies with the manner in which wheat is grown and harvested by conventional wheat farmers. Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest’. According to Dr. Stephanie Seneff of MIT, “when you expose wheat to a toxic chemical like glyphosate, it actually releases more seeds resulting in a slightly greater yield. It ‘goes to seed’ as it dies.” As a result humans are ingesting food contaminated with Glysophate.
Pope continues in her article: “Friendly gut bacteria, also called probiotics, play a critical role in human health. Gut bacteria aid digestion. But, in essence:
“Roundup significantly disrupts the functioning of beneficial bacteria in the gut and contributes to permeability of the intestinal wall and consequent expression of autoimmune disease symptoms. As a result, humans exposed to glyphosate through use of Roundup in their community or through ingestion of its residues on industrialized food products become even more vulnerable to the damaging effects of other chemicals and environmental toxins they encounter!” Of course Roundup’s manufacturers, Monsanto, would dispute these claims, but with other studies in France showing Roundup is being found in human urine the evidence is beginning to mount that this pervasive chemical is reaching more and more parts of the food chain.