What If It’s Not the Gluten… But the Glyphosate? 

Ever wonder why so many more people seem sensitive to gluten these days? It might not just be about the wheat itself. It could also be about how that wheat is grown and processed. 

Introducing Glyphosate: The Common Herbicide 

What Is Glyphosate? 

Glyphosate (aka Roundup) is the most widely used herbicide in the U.S., and it’s been sprayed on crops like wheat, oats, corn, and soy for decades. Farmers use it to kill weeds, but it’s also often used right before harvest to “dry out” wheat faster, a process called desiccation. In other words, certain crops get hit with the double whammy! 

This means wheat products may not just contain gluten, they may also contain glyphosate residue. 

Is There a “Safe” Amount of Glyphosate Exposure? 

There are Maximum Residue Limits (MRL’s) set by the EPA, which attempt to define “safe exposure”, but many argue these are much too high. The concern is that these MRL’s do not account for chronic exposure over time. The International Agency for Research on Cancer (a branch of the WHO) has concerns as well, classifying glyphosate as “probably carcinogenic to humans.” So, who is right? 

Health Impacts of Glyphosate 

How Glyphosate Affects the Body 

• Disrupts gut bacteria, like by killing off good microbes and allowing less-friendly ones to grow. 

• Damages the gut lining, contributing to what’s called “leaky gut”. Many people struggle with this and it is helpful to identify the culprits. 

• Interferes with enzymes that help us break down and digest food, leading to wide-spread inflammation. 

• Possibly increases the sensitivity of the immune system to proteins like gluten. 

Chronic Illnesses Linked to Glyphosate Exposure 

To put the above list into perspective, elevated levels of glyphosate have been linked to the following complex chronic illnesses: 

• Diabetes 

• Cardiovascular diseases like High Blood Pressure and High Cholesterol 

• Obesity 

• Autoimmune Diseases 

• Fatty Liver Disease 

• Autism 

• Chronic GI issues like Leaky Gut Syndrome 

That’s a lot of health issues! Some people who feel crummy after eating gluten might not be reacting to the gluten itself, but to the modern wheat and how it’s grown. 

Modern Wheat: Then vs. Now 

Gluten today ≠ Gluten 100 years ago 

Modern wheat is bred to be super high-yield, and our processing has changed dramatically. Add glyphosate exposure to that mix, and it’s not surprising that more people are experiencing symptoms like: 

• Bloating 

• Brain fog 

• Diarrhea or constipation 

• Fatigue 

• Skin Issues 

• Mood shifts …after eating wheat 

What Can You Do? 

Practical Steps to Reduce Exposure and Symptoms 

1. If you’re sensitive to gluten or wheat, but not officially diagnosed with Celiac disease… 

2. Try organic or glyphosate-free grains (like organic sourdough or Einkorn wheat). Hint: Look for the label “Certified Glyphosate Residue Free (GRF)” when purchasing grains 

3. Experiment with sourdough. The fermentation helps break down gluten and phytic acid, making it easier to digest. 

4. Choose sprouted grains (these are gentler on the gut). 

5. Focus on whole foods with fewer labels, simple often means safer. 

6. Increase your intake of “truly” fermented foods (most commercial stores have their fermented products go through a pasteurization process that kills the natural microbes). 

7. Eat foods high in Glycine as this amino acid competes with Glyphosate. Such as bone broth, gelatin, collagen, chicken (including the skin), red meat, turkey, pork, salmon (wild-caught), and seeds (almond, pumpkin, squash, hemp, sunflower, peanuts). 

8. Eat high sulfur containing foods (assuming sulfur is not an issue for you… more on this confusing topic down the road). Such as eggs, garlic, cruciferous vegetables (broccoli, brussel sprouts, cauliflower, cabbage, turnips, kale, arugula, etc.) 

9. Supplementing with trace minerals and glutathione. Reminder: it is wise to consult with your doctor first before starting anything new. 

10. Filter your drinking water. The US allows 7,000x the amount of glyphosate in our drinking water when compared to the EU’s general standard (yes, you read that right… 7,000x)! 

Bottom Line 

It might not be gluten alone causing your symptoms.  Sometimes, it’s the modern farming practices tagging along for the ride.