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White, Rye, or Roundup?

White, Rye, or Roundup?

Has the thought ever crossed your mind that something is up with our wheat supply? Maybe you’ve noticed that when your husband eats wheat bread at home he ends up having digestive upset, but the couple of times you’ve gone to Italy he’s had no problem eating the pasta or bread there. Or maybe your brother’s kids have weird autoimmune reactions with certain brands of wheat bread but not with others?

Clearly something is going on with our wheat supply, and when you hear all the horror stories about GMO foods, you start to wonder if that’s what’s going on here? Has some weird wheat hybrid been introduced to the market in the last decade and that’s what’s caused all of these sudden health issues?

Oh, dear friends, if only that were it.


Are you sitting down? Do you have a strong drink and shoulder to cry on nearby? Because the truth, I’m afraid, is even worse than a GMO situation, although rest assured, Monsanto is involved.

The real reason people are getting sick from eating commercial wheat is because a common harvesting practice is to drench the wheat fields with Roundup (produced by Monsanto) a few days before the fields are harvested. This allows for an easier and bigger yield. And that means more money, of course.

In case you don’t know, Roundup contains a deadly active ingredient called glyphosate and consumers who eat products made from most wheat flours are ingesting small amounts of it over and over and over again. Oddly enough, malt barley (the stuff that gets made into beer) is not allowed to be sprayed with Roundup, nor are lentils or peas. But wheat? Sure, go ahead and spray the hell out of it, who’s gonna know?

Glysophate is NOT Minimally Toxic

Now if you believe what the herbicide industry says, glyphosate is minimally toxic to humans (first of all, how is “minimally toxic” even okay???). But research published in the Journal Entropy illustrates just how glyphosate affects our bodies. It turns out this active ingredient is responsible for disrupting our gut’s beneficial microbes. Friendly gut bacteria, also called probiotics, play a critical role in our health, and not just our digestive health but our entire health.

From the researchers report: “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.”

The process is a slow and steady one and over a span of months and years we develop systemic inflammation that leads to a whole host of health problems like:
Gastrointestinal disorders
Heart Disease
Multiple Sclerosis
Alzheimer’s disease
And the list goes on and on and on …
The Moral of the Story is…………

Wheat for it………

Even if you don’t experience digestive upset when you eat wheat, you should still avoid it at all costs. Besides celiac disease and gluten allergies, consuming commercial products made from wheat flour is just asking for trouble.

If you want to be able to safely eat wheat, I suggest you source some organic and naturally low in gluten and unhybridized wheat and make your own bread and baked goods. It’s a bit more work but this is your health we are talking about! Plus people will think you’re cool because you make your own bread. A win’win.

Rethink that sandwich tomorrow!

With love & gratitude,

Become CEO of your health & wellbeing.

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