Roundup Ready, Bt-Toxin and GMOs — A Dangerous Trinity That Encourages Gluten Intolerance and Celiac Disease By Carolanne Wright

In 2012, at least 283.5 million pounds of glyphosate (the active ingredient in Monsanto’s Roundup Ready) was used in U.S. alone.

For those who are unconcerned about the environmental or human impacts, this number may not be cause for alarm. But for the millions of people who have developed an array of health issues linked to gluten sensitivity, the assault of foods laden with glyphosate and Bt-toxin is a critical issue.

 The rise of gluten intolerance

It’s estimated that some 20 million people in the United States are classified as non-celiac gluten-sensitive, which is approximately 6-7% of the general population. However, Dr. Ford, a pediatrician in New Zealand and author of The Gluten Syndrome, and Dr. Fine, a gastroenterologist, both believe the rate of gluten intolerance could be closer to 50% of the population.

There are so many people who are sick,” Dr. Ford says. “At least 10% are gluten-sensitive, and it’s probably more like 30%. I was sticking my neck out years ago when I said at least 10% of the population is gluten-sensitive. My medical colleagues were saying gluten sensitivity didn’t exist. We’ll probably find it’s more than 50% when we finally settle on a number.

Moreover, a 2009 study Increased Prevalence and Mortality in Undiagnosed Celiac Disease was published in the journal Gastroenterology, which found that there has been a four-fold increase of undiagnosed celiac disease in the U.S. since the 1950’s.

Celiac disease is a serious autoimmune disorder resulting from the ingestion of gluten containing grains (wheat, spelt, rye, barley and cross-contaminated oats). Symptoms include diarrhea, nausea, skin rashes, anemia and depression. Associated with numerous nutritional deficiencies, it can cause reproductive issues along with increased risk of cancer, thyroid disease and kidney failure.

What has happened in the last sixty years that could account for such a sharp increase in gluten intolerance and celiac disease?

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