Is it Gluten Intolerance and Celiac Disease, or are We Being Poisoned?

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I have Celiac Disease symptoms in the USA, but not in Italy or most places in Europe that regulate their food and lean “bio” or organic. And that leads me to wonder, are we being poisoned in the U.S.?

The incidence of Celiac Disease and Gluten Intolerance and all the gut-wrenching, bloating, and autoimmune disorders it can cause has exploded over the past 10-15 years, and now we may know why.

I began having symptoms like terrible stomach and gut pain, severe bloating (five pounds of fluid in an hour that lasts for days), fatigue, joint pain, rapid weight loss, migraines and malnutrition in the Midwest right when these herbicides began being used in my beloved Heartland, and now they’re used all over—and much more.

As someone close to the farming process and those who farm, including friends whose farms were bought out by Monsanto, making them employees of this behemoth, I can tell you that there are many other chemicals used in planting, during the growth phase and pre and post-harvest. Researchers are focusing on one in particular, a chemical in Monsanto’s herbicide Roundup named glyphosate. This toxic compound has been shown to cause Celiac-like symptoms in animals.

You think?

Since glyphosate-based herbicides appeared on the market in the 1970s, the incidence of Celiac in America have skyrocketed by 400 percent.

Coincidence? Or maybe much more.

As someone who grew up in the Midwest where Monsanto and their herbicides began moving into our food supply—and as someone who developed this disease at the exact same time, after being alive for 15 years without any symptoms whatsoever, I can tell you this company is no joke and they don’t care about your health—just the bottom line.

They and other companies like them are the factory farms of vegetables and grains.

If we as yogis or supporters of small, family, organic farms and if we are at all concerned about the wellness of ourselves and if we wouldn’t let our children eat Oscar Mayer hot dogs three times a day, or give them a spoonful of herbicide once a year—then why are we participating in, and then mystified when strange illnesses begin presenting themselves after a few years of eating those “regular old” bagels, pasta, muffins and tofu?

Now, I’m aware that there are genetic markers for Celias Sprue (aka Celiac Disease), and some people are absolutely unable to ingest wheat or other gluten-containing products. I’m not advising you to go to Italy with me and chow down on a fettucini Alfredo, and I know other countries, including Italy, are exhibiting Celiac as well.

However, it’s worth noting that many, many people without the genetic marker are reacting to gluten. And some with the genetic marker, myself included, react far worse to conventional or GMO or sprayed wheat, corn and soy, than non-GMO and non-chemicalized product. In countries like Italy, where GMO and chemicals are not as ubiquitous as in the States and Canada, we see the disease rearing its ugly head at a fraction of what it is here.

I believe all people, whether you are exhibiting symptoms or not, would do well to cease their support of non-organic foods containing pesticides, herbicides, hormones, antibiotics and other crap.

I believe we are intelligent enough to stop arguing about the fact that we should no longer swallow—or support companies that spray their products with things that kill life forms like insects, plants and animals–and, quite possibly—us too.

What do you think? Is Celiac Disease something our bodies just suddenly all made up at once?

Or is it environmentally caused by this company and others like it?

What are you gonna do about it in your own diet?

Here’s how I’ve decided to be the change I want to see in my own body, and the larger world community:

I’m personally boycotting products made from Monsanto-produced food, other pro-chemical companies and as many GMOS as I can suss out of my daily diet. I am going to focus solely on small, organic family farms.

And please—remove saccharin and aspartame (fake sugars and things containing them).

Our bodies are trying to get us to listen to the simple fact that we cannot continue arguing Mother Nature.

She will always win.

Will you do this with me? A company can’t thrive if we don’t buy…

 

~

EDITOR’S NOTE: This post hit a nerve with a many of our readers, based on the idea that the above is not factual or accurate in formation.

A note from the author:

I think some people were confused, because although most of the people who have celiac symptoms full on all the time will have the genetic marker, of all people with the genetic marker, only 1 to 4 percent actually ever present with celiac symptoms in their lifetimes.

I’ll let all of those of you who told me I was misinformed or questioned my science take a moment with this admittedly mind-bending information.

Moving on, for those who informed me, although they don’t know me, that I do not have celiac disease but rather am simply intolerant,

I have the genetic markers for Celiac Disease, and I react with hours of insane cramps, abdominal pain, inflammation and nausea to the GMO, pesticide-sprayed wheat in the USA which can have around 25x more gluten than usual, and the type of chemicals I wouldn’t ask a child to drink a teaspoon of, much less ingest myself.  

However, I do not react hardly at all to the non-GMO, non-roundup-sprayed, organically grown wheat in Europe or other areas that grow a more clean product. So to say that I have Celiac “symptoms” and not the disease, and to bow to people who are misinformed about the spectrum of sensitivity in those with Celiac markers is allowing a tyranny of Celiac gatekeeping to occur. Just as the disease can cause gastric distress in one person, chronic fatigue or inflammation in another, there can be a spectrum of reactivity amongst the actual humans who have it.

People tend to get their Celiac panties in a bunch (and, strangely, defend their or their children’s Celiac Disease, as if I’m trying to take it away from them) whenever someone like me suggests that, though a tiny fraction of those with the genetic markers will ever get symptoms, perhaps many people with the genetic marker who wouldn’t otherwise have symptoms—and/or those who do not have the genetic marker but are reacting poorly to gluten—are actually being forced into full-blown Celiac or Celiac-mimicking symptoms by disproportionate gluten amounts and harmful pesticides being put into our food. I am perhaps one of the former.

The main point of the article was not that I have to have Celiac Disease the same way other people who wrote in have it, as there is no one-biological-response-fits-all, but that we should all be more careful of what we are eating, and from what sources, and sprayed with what harmful excessive chemicals. I would hate to see that get lost in the defensiveness of some people around their stake in ownership of Celiac Sprue.

References & Further Reading: 

Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance. Anthony Samsel and Stephanie Seneff. Interdiscip Toxicol. 2013 Dec; 6(4): 159–184. Published online 2013 Dec.

Is Roundup by Monsanto Behind Skyrocketing Celiac Disease? Jefferson Adams, 04/3/2014. Celiac Disease & Gluten Intolerance Research.

Roundup Bread: The Real Reason Americans are Intolerant to Wheat. Lori Zimmer, 11/17/14. Inhabitat.

Roundup Bread: The Real Reason Americans are Intolerant to Wheat | Inhabitat – Sustainable Design Innovation, Eco Architecture, Green Building

Why the Use of Glyphosate in Wheat Has Radically Increased Celiac Disease. Sept. 14, 2014. Mercola.com. 

Relephant Reads:

Can GMOs Cause Gluten Intolerance?  

What’s the Real Deal with Gluten Free? 

Gluten-Free can be Bad for 99% of Us.

Author: Sadie Nardini

Editor: Renée Picard 

Image: Wiki Commons 

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Sadie Nardini

Sadie Nardini, is the founder of Core Strength Vinyasa Yoga, an anatomically-optimized flow style that gives you more results and benefits for every minute spent on your yoga mat. She is a holistic anatomy geek, healthy hedonism advocate, yoga expert, author, and TV host who travels internationally bringing empowering tools to yoga teachers and students everywhere. Her new book, The 21-Day Yoga Body: A Metabolic Makeover, Life-Styling Manual to Get You Fit, Fierce and Fabulous in Just 3 Weeks! (Random House), is out now, and her TV show, Rock Your Yoga, is playing across the country on the new Veria Living Network. With Sadie, you’ll sweat, laugh, learn, and come away transformed, informed, and inspired anew. Learn more at www.SadieNardini.com.

Comments

81 Responses to “Is it Gluten Intolerance and Celiac Disease, or are We Being Poisoned?”

  1. Jason says:

    Farmers don't spray wheat with Roundup, this is an internet urban legend.

  2. slbarto68 says:

    Thank you for sharing this. I have been dealing with chronic illness and resist going gluten free. I have found other changes helped me feel better. Now that I am on the right side of health, I have lingering symptoms that will not go away – insane fluid retention and joint pain being two. The joint pain, I have finally realized, only occurs AFTER eating…something processed and containing gluten. Bah.

    I was well aware that many individuals with chronic illness and thyroid issues report having NO problems consuming carbs in european countries but spiraling downhill if they come here and eat the same. I would have never considered what you are proprosing.

    My understanding of organic food in our country is that we are not better off. Organic doesn't mean there aren't chemicals and I have read and been told by doctors that our soil is in deep trouble and the GMO crops "infest" all of our land. So, I think a good first step is to force those companies to LABEL what is GMO. Just as every other food manufacturer must label THEIR product (how is this an actual debate?). I believe that once people are able to make informed decisions, they will be able to clearly see the difference in their bodies when eating the better options.

  3. Judy M Hall says:

    Thank you for another idea about gluten. I read The End of Food by Thomas Pawlick a couple of years ago and wow what an eye opener. He brings a wealth of information out that every corporation would prefer we not know. The genetics of our food isn’t what it used to be and adding Roundup to the seed doesn’t help. Non GMO and roundup free is very hard to find but we have to stand up to our corporate giants, chemicals including pharmaceuticals and genetically modified seeds are creating a viscious cycle of illness that keeps eveyone in business.

  4. Rog says:

    Coeliac ,is bit not??

  5. Patti says:

    I have come to this same conclusion, but on the advice from a wine store clerk. I’ve long thought I was allergic to sulfites because I get massive headaches a few swallows into a glass of any wine. When searching for organic wines, he told me it’s probably not sulfites I’m allergic to, but pesticides. I was diagnosed as celiac 4 years ago and do not have the markers. The problem with this theory is how to confirm it? Have twins and feed one organic foods and the other processed foods for the next 30 years of their lives?

  6. Sharon Yam says:

    I have celiac, lived in europe before I was diagnosed and suffered alot from the symptoms 🙁 In Italy, spain and other countries, since I was diagnosed I was in Italy and had a lovely time gluten free – no symptom!

    By the way Italy is ine of the best countries to have celiac at – they check every baby for that and if you have celiac you get money to buy special food, you can find gluten free not just in the supermarket but at every pharmacy as well.

  7. cory says:

    I think this is a very interesting article. I'm not celiac, nor do I have sensitivities to gluten. I do however, like to know what's in my food. I'm not sure about GMO foods, but what I want to put out there is what is actually IN our foods. Look at bread for example. Bread should be made out of flour, water or milk, and a rising agent such as soda or yeast. However, if you actually read the ingredients of bread in the supermarket, it has flour, sugar, high fructose corn syrup, and lots of words that I cannot pronounce. Could the chemicals in the bread be actually making us sick and intolerant? Don't get me wrong, I'm not discrediting celiacs or a gluten intolerance, I've always thought that maybe it's the chemicals and preservatives (common, bread should only last a few days without getting moldy) that is affecting us. It might not even just be bread. I mean look at the ingredients in your food. Unless it's a veggie, fruit or meat (that's not processed), there are so many chemicals and preservatives and processed sugars that could be seriously harming us. I mean cancers are on the rise. I think we should be looking at our food and seeing that the way we eat in the western world is greatly different to those in Europe and in the eastern countries. we eat way more processed food and who really knows if the processed food is really safe to eat (I doubt it is). Thanks for bringing up this article as it was an interesting read.

  8. sharon says:

    I just recently discovered the glyphosate / IBS connection myself. The NIH did a study making the same conclusions. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC39457… I know I'm not allergic to gluten, but eating wheat made me sick as hell. Except not always. I think when it didn't make me I'll, the wheat was organic. This has been such a revelation for me. I thought wheat was forever off limits, but maybe, all along, it was the herbicide. I don't understand al the negative comments. This is a complex subject and the information is not easy to find.

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