I can tell you is absolute certainty that it is not glyphosate causing direct "gluten allergy" symptoms. In other words, once you have gluten allergy, cutting out glyphosate is not going to reduce your symptoms. This is something I studied heavily for well over a decade, including diving deep into the immune system, proteomics, gut and whole body biome (long before anybody in here ever heard the word "probiotics", which didn't really enter the main stream until around 2014). I know this sounds cocky, but there are few people as well read on this topic as I am. This all stems from somebody in my family having a serious auto immune problem, which let me down a rabbit hole of research for many years.
Glyphosate is toxic waste and can contribute to the death of your gut biome, which can also lead to GI allergies, including gluten. However, the actual chemical itself does not cause symptoms akin to gluten allergy or any other allergy. Eating completely organic (not nu-"organic", which actually allows growing food directly in a liquid substrate containing glyphosate, or dousing actual food products in glyphosate after harvest) wheat, for example, can and will still lead to the same degree of gluten allergies. Also, despite the copious amounts of fake anecdotal evidence (mostly by people who think they are gluten intolerant, because they saw it on TV, but actually aren't), to suggest that ancient grains (like Einkorn) will cause less problems, the only way to prevent gluten allergy is to either burn the gluten (over 550°F), or produce enough enzymes to denature the proteins in your gut before they cross the endothelium into your bloodstream (unlikely). One can supplement protease and other enzymes to reduce the amount of protein uptake, but it's not a full solution for anyone with a serious allergy.
The primary cause of gluten allergy is taking a course of strong antibiotics, which enters your bloodstream through your endothelium in your small intestine and destroys bacteria throughout your body, which will never be regained in its original form.
There are people who experience gut symptoms from gluten who do not have what would be described as celiac disease when tested for antibodies. This is a similar kind of allergy and is also not first order causally linked to glyphosate or other chemical exposure.
To summarize, glyphosate could be the original cause of GI gluten allergy in a lot of people cut off but is not the direct cause of the symptoms on an ongoing basis - once you have it, you have it. Further, it is most likely not the cause of celiac disease (for most, the only kind of gluten allergy that really matters).
Don't get me wrong, I eat only organic food and I hate the shit out of the FDA for allowing this toxic waste into anything close to our food; but, it's important to keep it real when it comes to understanding the science behind these problems.
Thanks for the info. It's always good to see info from someone who has spent a lot of time studying a subject vs a quick meme share. Antibiotics should only be used as a last resort.
Unfortunately for your theory there are people that can eat pasta from Italy, or homemade pasta. I'm not one of them, but I got my info from 23 not a medical practitioner. When you go on elimination diets, checking is one of the first thing mentioned. For some people switching has benefits.
Btw, INFLAMMATION from wheat a link to RA is the real pain. Not to have a pain competition but you have many more joints in the body.
It would actually be very fortunate if all my research was wrong, because I would love for everyone in my family to be able to eat wheat without symptoms, simply by avoiding glyphosate. That's never worked in the past, not for any of us, even before they started allowing it to slip under the radar in USDA "organic" food. You would be surprised by how many people think they have gluten allergies but don't actually. There are many other things that we put in our food here that they don't in Italy, which also cause GI problems.
And BTW, RA is just the symptom. A raised level of tumor necrosis factor is not a disease, anymore than a raised level of antibodies. What I'm talking about is systemic inflammation, whether it's from celiac disease or GI or what we are calling "RA".
When we drank wine in Italy I had no headache the next day, so I can definitely get behind the sulfites causing hangovers argument.
I have been Dx'd by a doctor with RA over a decade ago. I followed the change in diet, no issues. No drugs. That's not what 23 says I have.
You're describing a genetic issue like the one I'm tired of explaining. If everyone in your family reacts the same... What do you all have that's the same? Genes.
Relax; I've delved much deeper than genomics (hence proteomics), and I'm not retarded. I'm trying to help.
Genes, yes. But none of us (an many others) had the issues for our whole lives. Take, for example, ankylosing spondylitis - 2% of the population has the gene, but only .8% of that cohort experiences symptoms, and it usually presents in the absence of beneficial bodily flora (hence antibiotics). The primary culprit in this disease is an immune response to a specific genera of bacteria, which is usually non-colonizing bacteria... except in the presence of cheaply available energy (sugary diet) and a lack of other bacteria to prevent it from reaching problematic population numbers.
I didn't say you were 100% wrong. I'm simply not buying that your entire family took antibiotics to the point you're describing. Familoes do have allergies run in the family, genetically.
Well, I should correct my [clears throat] slight exaggeration (I have a really small family so not too much of an exaggeration): it's actually just 3 with gluten issues. And I also should state that you are absolutely right, in that genetics play a key role. Just like in the case of ankylosing spondylitis, though, most people are capable of the kinds of genetic expressions that can lead to the worst kinds of diseases, given the right environmental conditions. And yet most people don't experience these diseases.
So my family has a strong immune response to some form of microbe that, given a large quantity or colonization, leads to antibodies that coincidentally target proteins that are similar to gluten. The important thing to note is, given such a genetic disposition, and given that pretty much everybody undergoes multiple treatments of antibiotics for one thing or another throughout the early life, we find ourselves ridding our body of its natural biome, which then gets replaced by cheap welfare bacteria that will happily move in to fill the sugar pile; then the result is that we have a society of people riddled with almost exclusively inflammatory diseases of one kind or another. This is why most of the drugs advertised today are immuno suppressants, not because suddenly our immune system's are so much stronger and we need to suppress them, because our moon systems are reacting to all kinds of microbes that are in our body only because our bodies have been devoid of their inherent biomes.
This connection to the biome is also the reason why people who experience these kinds of problems, whether it's gluten intolerance, RA, etc., experience less symptoms in certain environmental conditions, such as cutting sugar and carbs completely out. Cut out the sugar and you cut out the welfare bacteria, your body get closer to a symbiotic relationship with his biome, and you find yourself experiencing less systemic inflammation, whether that's because the antibodies that would attack the proteins are fewer and number or the amount of bad cells that have to be killed by TNF is reduced, etc.
Thanks for engaging in this conversation btw; I love talking about this stuff with people, and hardly anybody finds it interesting at all, even if they have some of these diseases. In fact the person who has this problem that's unrelated to gluten, specifically, but very much related to all of this, is also very much does interested in doing anything naturopathic to attempt to remedy the problem.
My lil sis is so allergic to penicillin she's not allowed to dispense it to her kids ( only myself, and one of her children are also allergic to bactrim). The pharmacy started putting it a bag then having someone else to put that bag in a bag, and either tossing it in her car via drive through, or giving it to whoever she brings with her.
They've followed all the regular procedures, and she still needed medical treatment! I definitely understand antibiotic situations can be insane. 23 gets a lot of privacy shit it deserves. Running my raw data and reviewing for myself allowed me to make choices to be healthy in a personalized manner. Now there are companies that want to charge for this.
Oh. Don't worry. I'm mixed. I like to go to the racist communities and piss them off with my honest sense of humor. They get all mad, but I haven't been banned yet! 🤣
We used to say those things to my ex in hs, and more. Sometimes they get mad because they laugh with me one day, and the next day it's all. " why are you here?!".
BTW, if you're having any of these kinds of inflammatory problems yourself, I highly recommend cutting out undercooked eggs. This means not having any ice cream with egg yolks, Caesar salad dressing, and over medium or boiled eggs. The protein in question denatures at 152°F, so as long as you are eating scrambled eggs or eggs that are baked into things that were baked fully, you're good. Give this a try if you have these kinds of problems and see if it resolves the problems. Beware that these kinds of proteins take up to a week to be broken down by your immune system, so if you just had eggs this morning, expect to see symptoms for days, starting perhaps tomorrow. This is a very much unreported and lesser-known problem in people with inflammatory issues.
I am not a doctor and none of this is medical advice.
Some food products are run through radioactive sources on the production line, also to kill off bacteria and viruses. It does not leave the food radioactive, just bombards it with gamma radiation from something like a cobalt 60 source.
I pretty well personally realized that - the dough in some frozen pizzas makes me quite ill, others do not, I realized that some must have high levels of gyphosate that give me gut cramps, whereas some flour with glutin does not; I am fine with digesting it.
I have heard this from a wholistic medicine doctor. However, it might be the glyphosate combined with the general rise in allergies, such as peanuts, and other autoimmune conditions.
Obviously pesticides and herbicides are not good for you but our bodies aren’t really made to break down gluten either. Do you have any sources I can read?
I can tell you is absolute certainty that it is not glyphosate causing direct "gluten allergy" symptoms. In other words, once you have gluten allergy, cutting out glyphosate is not going to reduce your symptoms. This is something I studied heavily for well over a decade, including diving deep into the immune system, proteomics, gut and whole body biome (long before anybody in here ever heard the word "probiotics", which didn't really enter the main stream until around 2014). I know this sounds cocky, but there are few people as well read on this topic as I am. This all stems from somebody in my family having a serious auto immune problem, which let me down a rabbit hole of research for many years.
Glyphosate is toxic waste and can contribute to the death of your gut biome, which can also lead to GI allergies, including gluten. However, the actual chemical itself does not cause symptoms akin to gluten allergy or any other allergy. Eating completely organic (not nu-"organic", which actually allows growing food directly in a liquid substrate containing glyphosate, or dousing actual food products in glyphosate after harvest) wheat, for example, can and will still lead to the same degree of gluten allergies. Also, despite the copious amounts of fake anecdotal evidence (mostly by people who think they are gluten intolerant, because they saw it on TV, but actually aren't), to suggest that ancient grains (like Einkorn) will cause less problems, the only way to prevent gluten allergy is to either burn the gluten (over 550°F), or produce enough enzymes to denature the proteins in your gut before they cross the endothelium into your bloodstream (unlikely). One can supplement protease and other enzymes to reduce the amount of protein uptake, but it's not a full solution for anyone with a serious allergy.
The primary cause of gluten allergy is taking a course of strong antibiotics, which enters your bloodstream through your endothelium in your small intestine and destroys bacteria throughout your body, which will never be regained in its original form.
There are people who experience gut symptoms from gluten who do not have what would be described as celiac disease when tested for antibodies. This is a similar kind of allergy and is also not first order causally linked to glyphosate or other chemical exposure.
To summarize, glyphosate could be the original cause of GI gluten allergy in a lot of people cut off but is not the direct cause of the symptoms on an ongoing basis - once you have it, you have it. Further, it is most likely not the cause of celiac disease (for most, the only kind of gluten allergy that really matters).
Don't get me wrong, I eat only organic food and I hate the shit out of the FDA for allowing this toxic waste into anything close to our food; but, it's important to keep it real when it comes to understanding the science behind these problems.
Thanks for the info. It's always good to see info from someone who has spent a lot of time studying a subject vs a quick meme share. Antibiotics should only be used as a last resort.
Thanks, man, for the kind words; this is just one of those categories that I probably spent way too much time in.
You're welcome, and thanks for the reply.
Unfortunately for your theory there are people that can eat pasta from Italy, or homemade pasta. I'm not one of them, but I got my info from 23 not a medical practitioner. When you go on elimination diets, checking is one of the first thing mentioned. For some people switching has benefits.
Btw, INFLAMMATION from wheat a link to RA is the real pain. Not to have a pain competition but you have many more joints in the body.
It would actually be very fortunate if all my research was wrong, because I would love for everyone in my family to be able to eat wheat without symptoms, simply by avoiding glyphosate. That's never worked in the past, not for any of us, even before they started allowing it to slip under the radar in USDA "organic" food. You would be surprised by how many people think they have gluten allergies but don't actually. There are many other things that we put in our food here that they don't in Italy, which also cause GI problems.
And BTW, RA is just the symptom. A raised level of tumor necrosis factor is not a disease, anymore than a raised level of antibodies. What I'm talking about is systemic inflammation, whether it's from celiac disease or GI or what we are calling "RA".
When we drank wine in Italy I had no headache the next day, so I can definitely get behind the sulfites causing hangovers argument.
I have been Dx'd by a doctor with RA over a decade ago. I followed the change in diet, no issues. No drugs. That's not what 23 says I have.
You're describing a genetic issue like the one I'm tired of explaining. If everyone in your family reacts the same... What do you all have that's the same? Genes.
Relax; I've delved much deeper than genomics (hence proteomics), and I'm not retarded. I'm trying to help.
Genes, yes. But none of us (an many others) had the issues for our whole lives. Take, for example, ankylosing spondylitis - 2% of the population has the gene, but only .8% of that cohort experiences symptoms, and it usually presents in the absence of beneficial bodily flora (hence antibiotics). The primary culprit in this disease is an immune response to a specific genera of bacteria, which is usually non-colonizing bacteria... except in the presence of cheaply available energy (sugary diet) and a lack of other bacteria to prevent it from reaching problematic population numbers.
I didn't say you were 100% wrong. I'm simply not buying that your entire family took antibiotics to the point you're describing. Familoes do have allergies run in the family, genetically.
Well, I should correct my [clears throat] slight exaggeration (I have a really small family so not too much of an exaggeration): it's actually just 3 with gluten issues. And I also should state that you are absolutely right, in that genetics play a key role. Just like in the case of ankylosing spondylitis, though, most people are capable of the kinds of genetic expressions that can lead to the worst kinds of diseases, given the right environmental conditions. And yet most people don't experience these diseases.
So my family has a strong immune response to some form of microbe that, given a large quantity or colonization, leads to antibodies that coincidentally target proteins that are similar to gluten. The important thing to note is, given such a genetic disposition, and given that pretty much everybody undergoes multiple treatments of antibiotics for one thing or another throughout the early life, we find ourselves ridding our body of its natural biome, which then gets replaced by cheap welfare bacteria that will happily move in to fill the sugar pile; then the result is that we have a society of people riddled with almost exclusively inflammatory diseases of one kind or another. This is why most of the drugs advertised today are immuno suppressants, not because suddenly our immune system's are so much stronger and we need to suppress them, because our moon systems are reacting to all kinds of microbes that are in our body only because our bodies have been devoid of their inherent biomes.
This connection to the biome is also the reason why people who experience these kinds of problems, whether it's gluten intolerance, RA, etc., experience less symptoms in certain environmental conditions, such as cutting sugar and carbs completely out. Cut out the sugar and you cut out the welfare bacteria, your body get closer to a symbiotic relationship with his biome, and you find yourself experiencing less systemic inflammation, whether that's because the antibodies that would attack the proteins are fewer and number or the amount of bad cells that have to be killed by TNF is reduced, etc.
Thanks for engaging in this conversation btw; I love talking about this stuff with people, and hardly anybody finds it interesting at all, even if they have some of these diseases. In fact the person who has this problem that's unrelated to gluten, specifically, but very much related to all of this, is also very much does interested in doing anything naturopathic to attempt to remedy the problem.
My lil sis is so allergic to penicillin she's not allowed to dispense it to her kids ( only myself, and one of her children are also allergic to bactrim). The pharmacy started putting it a bag then having someone else to put that bag in a bag, and either tossing it in her car via drive through, or giving it to whoever she brings with her.
They've followed all the regular procedures, and she still needed medical treatment! I definitely understand antibiotic situations can be insane. 23 gets a lot of privacy shit it deserves. Running my raw data and reviewing for myself allowed me to make choices to be healthy in a personalized manner. Now there are companies that want to charge for this.
Btw I don't know who is following you and downvoting you, but I've upvoted each of your replies.
Oh. Don't worry. I'm mixed. I like to go to the racist communities and piss them off with my honest sense of humor. They get all mad, but I haven't been banned yet! 🤣
We used to say those things to my ex in hs, and more. Sometimes they get mad because they laugh with me one day, and the next day it's all. " why are you here?!".
BTW, if you're having any of these kinds of inflammatory problems yourself, I highly recommend cutting out undercooked eggs. This means not having any ice cream with egg yolks, Caesar salad dressing, and over medium or boiled eggs. The protein in question denatures at 152°F, so as long as you are eating scrambled eggs or eggs that are baked into things that were baked fully, you're good. Give this a try if you have these kinds of problems and see if it resolves the problems. Beware that these kinds of proteins take up to a week to be broken down by your immune system, so if you just had eggs this morning, expect to see symptoms for days, starting perhaps tomorrow. This is a very much unreported and lesser-known problem in people with inflammatory issues.
I am not a doctor and none of this is medical advice.
Some food products are run through radioactive sources on the production line, also to kill off bacteria and viruses. It does not leave the food radioactive, just bombards it with gamma radiation from something like a cobalt 60 source.
Oh yes. It certainly will lead to non-usual bonds, my guess being it's close to what free radicals do.
Why not both?
I pretty well personally realized that - the dough in some frozen pizzas makes me quite ill, others do not, I realized that some must have high levels of gyphosate that give me gut cramps, whereas some flour with glutin does not; I am fine with digesting it.
Stay away from stevia. It's not a sweetener it's birth control. It causes the symptoms you described.
I have heard this from a wholistic medicine doctor. However, it might be the glyphosate combined with the general rise in allergies, such as peanuts, and other autoimmune conditions.
Obviously pesticides and herbicides are not good for you but our bodies aren’t really made to break down gluten either. Do you have any sources I can read?