American wheat often doused with toxic herbicide before harvest
The mystery behind skyrocketing rates of Celiac disease, gluten intolerance, and other wheat-related illnesses may not have anything to do with wheat or even gluten, but rather the process by which conventional American wheat is grown and harvested.
Unbeknownst to most consumers is the fact that just before harvest, a vast majority of conventional wheat grown in the U.S. is doused in Roundup herbicide, which ends up poisoning your favorite breads, cereals, cakes, and pastries.
Many conventional wheat farmers in America, driven by greed and carelessness, flood their wheat crops with Roundup just before harvest in order to slightly boost yields and reduce harvest time. But the end result is Roundup being absorbed directly into the wheat kernels that end up processed on your dinner plate.
The Healthy Home Economist‘s Sarah Pope explains in a recent article how the pre-harvest application of Roundup is used to dry conventional wheat and make it easier to harvest. This process helps wheat crops release their seeds more quickly, resulting in moderately higher yields.
Tagged with: health
Filed under: Un-Healthy Foods
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