Which of Your Foods are Sprayed with Round Up Just 3 Days Before Harvest?

[ramus]

----http://naturalsociety.com/which-of-your-foods-are-sprayed-with-round-up-just-3-days-before-harvest/
>
> Which of Your Foods are Sprayed with Round Up Just 3 Days Before Harvest?
> The crops that could be most toxic
> Christina Sarich
> by Christina Sarich
> Posted on July 14, 2015
>
> If your food isn’t certified organic, you’re consuming some toxic food. Want to know why? Monsanto’s Round Up ‘pre-harvest’ spraying guide meant for conventional farmers recommends that they spray crops just three days prior to harvest – and they don’t just mean on GMO crops. This means you’re likely consuming food which had been drenched in toxic pesticides.
>
> “Spraying a RoundUp brand agricultural herbicide allows for uniform crop maturity which gives you the option to straight cut harvest.”
>
> RoundUp, the very same Monsanto-made product which contains the recently-declared carcinogenic chemical glyphosate (along with inert ingredients that are also extremely dangerous), is sprayed on your food just before you eat it.
> Which Crops Exactly?
>
> Monsanto recommends spraying for:
>
> Wheat
> Oats
> Non-GMO Canola
> Flax
> Peas
> Lentils
> Non-GMO Soybeans
> Dry Beans
> Sugar Cane
>
> That amounts to just about every grocery store food you can think of – after all, what doesn’t contain wheat, oats, soy, or sugar cane just for starters?
>
> Though of course it isn’t like these conventional foods are totally safe anyway, since they are sprayed through the growing season. What’s more, some pesticides are even genetically implanted right into the plant itself, as in the case of Bt corn. This just means that after exposing you to herbicides not once, through genetic engineering, not twice, through mass fields spraying, but at least three times when the crops are sprayed just prior to harvest.
>
> Further, Monsanto also claims that aerial applications can be made without drift onto unwanted areas. Say what??? Almost all research on the toxicity and environmental fate of herbicides is conducted on herbicide ‘active ingredients’ only and in complete isolation. In fact:
>
> “Aerial applications are typically made by helicopter from 60-80 feet above the target area. Because of the method of application and the chemical behavior of the mixtures used, movement of herbicides, surfactants and inert ingredients off target is both inevitable and extensive.”
>
> Think your foods are safe from glyphosate? Not as long as farmers are spraying crops with multiple rounds of Round Up.
> Storable Food
>
>

¤=[Post Update]=¤

The Real Reason Wheat is Toxic (it’s not the gluten)

http://www.thehealthyhomeeconomist.c...-its-not-glute
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Updated: February 20, 2017

The stories became far too frequent to ignore. Emails from folks with allergic
or digestive issues to wheat in the United States experienced no symptoms
whatsoever when they tried eating pasta on vacation in Italy.

Confused parents wondering why wheat consumption sometimes triggered autoimmune
reactions in their children but not at other times.
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In my own home, I’ve long pondered why my husband can eat the wheat I prepare at
home, but he experiences negative digestive effects eating even a single roll in
a restaurant.

There is clearly something going on with wheat that is not well known by the
general public. It goes far and beyond organic versus nonorganic, gluten or
hybridization because even conventional wheat triggers no symptoms for some who
eat wheat in other parts of the world.

What indeed is going on with wheat?

For quite some time, I secretly harbored the notion that wheat in the United
States must, in fact, be genetically modified. GMO wheat secretly invading the
North American food supply seemed the only thing that made sense and could
account for the varied experiences I was hearing about.

I reasoned that it couldn’t be the gluten or wheat hybridization. Gluten and
wheat hybrids have been consumed for thousands of years. It just didn’t make
sense that this could be the reason for so many people suddenly having problems
with wheat and gluten in general in the past 5-10 years.

Finally, the answer came over dinner a couple of months ago with a friend who
was well versed in the wheat production process. I started researching the issue
for myself, and was, quite frankly, horrified at what I discovered.

The good news is that the reason wheat has become so toxic in the United States
is not because it is secretly GMO as I had feared (thank goodness!).

The bad news is that the problem lies with the manner in which wheat is grown
and harvested by conventional wheat farmers.

You’re going to want to sit down for this one. I’ve had some folks burst into
tears in horror when I passed along this information before.

Common wheat harvest protocol in the United States is to drench the wheat fields
with Roundup several days before the combine harvesters work through the fields
as the practice allows for an earlier, easier and bigger harvest.

Pre-harvest application of the herbicide Roundup or other herbicides containing
the deadly active ingredient glyphosate to wheat and barley as a desiccant was
suggested as early as 1980. It has since become routine over the past 15 years
and is used as a drying agent 7-10 days before harvest within the conventional
farming community.USDA pesticides applied to wheat

According to Dr. Stephanie Seneff of MIT who has studied the issue in depth and
who I recently saw present on the subject at a nutritional Conference in
Indianapolis, desiccating non-organic wheat crops with glyphosate just before
harvest came into vogue late in the 1990’s with the result that most of the
non-organic wheat in the United States is now contaminated with it. Seneff
explains that when you expose wheat to a toxic chemical like glyphosate, it
actually releases more seeds resulting in a slightly greater yield: “It ‘goes
to seed’ as it dies. At its last gasp, it releases the seed” says Dr. Seneff.

According to the US Department of Agriculture, as of 2012, 99% of durum wheat,
97% of spring wheat, and 61% of winter wheat has been treated with herbicides.
This is an increase from 88% for durum wheat, 91% for spring wheat and 47% for
winter wheat since 1998.

Here’s what wheat farmer Keith Lewis has to say about the practice:

I have been a wheat farmer for 50 yrs and one wheat production practice that
is very common is applying the herbicide Roundup (glyposate) just prior to
harvest. Roundup is licensed for preharvest weed control. Monsanto, the
manufacturer of Roundup claims that application to plants at over 30% kernel
moisture result in roundup uptake by the plant into the kernels. Farmers like
this practice because Roundup kills the wheat plant allowing an earlier harvest.

A wheat field often ripens unevenly, thus applying Roundup preharvest evens
up the greener parts of the field with the more mature. The result is on the
less mature areas Roundup is translocated into the kernels and eventually
harvested as such.

This practice is not licensed. Farmers mistakenly call it “desiccation.”
Consumers eating products made from wheat flour are undoubtedly consuming minute
amounts of Roundup. An interesting aside, malt barley which is made into beer is
not acceptable in the marketplace if it has been sprayed with preharvest
Roundup. Lentils and peas are not accepted in the market place if it was sprayed
with preharvest roundup….. but wheat is ok.. This farming practice greatly
concerns me and it should further concern consumers of wheat products.

Here’s what wheat farmer Seth Woodland of Woodland and Wheat in Idaho had to say
about the practice of using herbicides for wheat dry down:

That practice is bad . I have fellow farmers around me that do it and it is
sad. Lucky for you not all of us farm that way. Being the farmer and also the
president of a business, we are proud to say that we do not use round up on our
wheat ever!

This practice is not just widespread in the United States either. The Food
Standards Agency in the United Kingdom reports that use of Roundup as a wheat
desiccant results in glyphosate residues regularly showing up in bread samples.
Other European countries are waking up to to the danger, however. In the
Netherlands, use of Roundup is completely banned with France likely soon to
follow.

Using Roundup on wheat crops throughout the entire growing season and even as a
desiccant just prior to harvest may save the farmer money and increase profits,
but it is devastating to the health of the consumer who ultimately consumes the
glyphosate residue laden wheat kernels.

The chart below of skyrocketing applications of glyphosate to US wheat crops
since 1990 and the incidence of celiac disease is from a December 2013 study
published in the Journal Interdisciplinary Toxicology examining glyphosate
pathways to autoimmune disease. Remember that wheat is not currently GMO or
“Roundup Ready” meaning it is not resistant to its withering effects like GMO
corn or GMO soy, so application of glyphosate to wheat would actually kill it.

celiac incidence as a factor of glyphosate application to wheat

While the herbicide industry maintains that glyphosate is minimally toxic to
humans, research published in the Journal Entropy strongly argues otherwise by
shedding light on exactly how glyphosate disrupts mammalian physiology.

Authored by Anthony Samsel and Stephanie Seneff of MIT, the paper investigates
glyphosate’s inhibition of cytochrome P450 (CYP) enzymes, an overlooked
component of lethal toxicity to mammals.

The currently accepted view is that ghyphosate is not harmful to humans or any
mammals. This flawed view is so pervasive in the conventional farming community
that Roundup salesmen have been known to foolishly drink it during
presentations!

However, just because Roundup doesn’t kill you immediately doesn’t make it
nontoxic. In fact, the active ingredient in Roundup lethally disrupts the all
important shikimate pathway found in beneficial gut microbes which is
responsible for synthesis of critical amino acids.

Friendly gut bacteria, also called probiotics, play a critical role in human
health. Gut bacteria aid digestion, prevent permeability of the gastointestinal
tract (which discourages the development of autoimmune disease), synthesize
vitamins and provide the foundation for robust immunity. In essence:

Roundup significantly disrupts the functioning of beneficial bacteria in the gut
and contributes to permeability of the intestinal wall and consequent expression
of autoimmune disease symptoms.

In synergy with disruption of the biosynthesis of important amino acids via the
shikimate pathway, glyphosate inhibits the cytochrome P450 (CYP) enzymes
produced by the gut microbiome. CYP enzymes are critical to human biology
because they detoxify the multitude of foreign chemical compounds, xenobiotics,
that we are exposed to in our modern environment today.

As a result, humans exposed to glyphosate through use of Roundup in their
community or through ingestion of its residues on industrialized food products
become even more vulnerable to the damaging effects of other chemicals and
environmental toxins they encounter!

What’s worse is that the negative impact of glyphosate exposure is slow and
insidious over months and years as inflammation gradually gains a foothold in
the cellular systems of the body.

The consequences of this systemic inflammation are most of the diseases and
conditions associated with the Western lifestyle:

Gastrointestinal disorders
Obesity
Diabetes
Heart Disease
Depression
Autism
Infertility
Cancer
Multiple Sclerosis
Alzheimer’s disease
And the list goes on and on and on …

In a nutshell, Dr. Seneff’s study of Roundup’s ghastly glyphosate which the
wheat crop in the United States is doused with uncovers the manner in which this
lethal toxin harms the human body by decimating beneficial gut microbes with the
tragic end result of disease, degeneration, and widespread suffering.

Got the picture yet?

Even if you think you have no trouble digesting wheat, it is still very wise to
avoid conventional wheat as much as possible in your diet!
You Must Avoid Toxic Wheat No Matter What

The bottom line is that avoidance of conventional wheat in the United States is
absolutely imperative even if you don’t currently have a gluten allergy or wheat
sensitivity. The increase in the amount of glyphosate applied to wheat closely
correlates with the rise of celiac disease and gluten intolerance. Dr. Seneff
points out that the increases in these diseases are not just genetic in nature,
but also have an environmental cause as not all patient symptoms are alleviated
by eliminating gluten from the diet.

The effects of deadly glyphosate on your biology are so insidious that lack of
symptoms today means literally nothing.

If you don’t have problems with wheat now, you will in the future if you keep
eating conventionally produced, toxic wheat!
How to Eat Wheat Safely

Obviously, if you’ve already developed a sensitivity or allergy to wheat, you
must avoid it. Period.

But, if you aren’t celiac or gluten sensitive and would like to consume this
ancestral food safely, you can do what we do in our home. We source organic,
naturally low in gluten, unhybridized Einkorn wheat for breadmaking, pancakes,
cookies etc. Please note that einkorn is not to be confused with the more
general term farro, which includes emmer and spelt, which are both hybridized.
You can learn more about the scientific research on the “good” gluten in einkorn
in this article.

When we eat out or are purchasing food from the store, conventional wheat
products are rejected without exception. This despite the fact that we have no
gluten allergies whatsoever in our home – yet.

I am firmly convinced that if we did nothing, our entire family at some point
would develop sensitivity to wheat or autoimmune disease in some form due to the
toxic manner in which it is processed and the glyphosate residues that are
contained in conventional wheat products.
What Are You Going to Do About Toxic Wheat?

How did you react to the news that US wheat farmers are using Roundup, not just
to kill weeds, but to dry out the wheat plants to allow for an earlier, easier
and bigger harvest and that such a practice causes absorption of toxic
glyphosate, the active ingredient in Roundup and other herbicides, right into
the wheat kernels themselves?

Did you feel outraged and violated like I did? How will you implement a
conventional wheat-avoidance strategy going forward even if you haven’t yet
developed a problem with gluten or wheat sensitivity?

What about other crops where Roundup is used as a pre-harvest dessicant such as
barley, sugar cane, rice, seeds, dried beans and peas, sugar cane, sweet
potatoes, and sugar beets? Will you only be buying these crops in organic form
from now on to avoid this modern, man-made scourge?

UPDATE: The Soil Association in July 2015 called for an immediate ban on the
use of glyphosate for wheat ripening and desiccation purposes. The nonprofit
reports that glyphosate residues are widely found in nonorganic wheat samples
and the use of the herbicide on wheat crops has increased 400% in the past two
decades.

Dr. Robin Mesnage of the Department of Medical and Molecular Genetics at Kings
College in London, revealed new data analysis showing Roundup, the most common
brand of Glyphosate based herbicides, is 1,000 times more toxic than genotoxic
glyphosate alone due to the inclusion of other toxic chemicals in its mix.

Peter Melchett, Soil Association policy director said; “If Glyphosate ends up in
bread it’s impossible for people to avoid it, unless they are eating organic. On
the other hand, farmers could easily choose not to use Glyphosate as a spray on
wheat crops – just before they are harvested. This is why the Soil Association
is calling for the immediate ending of the use of Glyphosate sprays on wheat
destined for use in bread.”