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.
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.
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.
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.
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.
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.