COLLEEN GREEN The Standard
In recent years, there has been a noticeable increase in the number of people claiming to suffer from gluten intolerance. The rise of gluten-free diets and gluten-free product availability in supermarkets is evidence of this trend. While some may attribute the rise in gluten sensitivity to increased awareness and diagnosis, others are looking into potential environmental factors that may be contributing to the uptick in cases. One such factor that has raised concern is the widespread use of glyphosate, a popular herbicide, on crops like wheat and oats. But how could this chemical be related to the growing number of individuals reporting gluten intolerance or sensitivities? (1)
Gluten intolerance, also known as non-celiac gluten sensitivity (NCGS), is a condition in which individuals experience gastrointestinal and/or neurological symptoms after consuming foods that contain gluten, despite not having celiac disease or a wheat allergy. The symptoms can range from bloating and stomach discomfort to headaches, brain fog, and fatigue.
For many years, gluten intolerance was not well understood and was often dismissed as a “fad” or merely a trendy diet choice. However, as more individuals began to report their symptoms, healthcare providers started recognizing the condition as a genuine concern, even if the exact mechanisms remained unclear. (2)
The rise in gluten intolerance could be partly attributed to better awareness and more people being tested for conditions like celiac disease, which is an autoimmune disorder triggered by gluten. However, there are other theories that suggest environmental changes could play a role in the growing number of people who report discomfort after eating gluten-containing foods.
Glyphosate is a broad-spectrum herbicide, commonly known by the brand name Roundup, and is widely used in agricultural practices to control weeds. One of the most concerning uses of glyphosate is its application on cereal crops like wheat, oats, and barley.
One of the primary concerns regarding glyphosate is its impact on the gut microbiome. Glyphosate has been shown to have antimicrobial properties, meaning it can disrupt the balance of gut bacteria. This disturbance in the gut microbiome may play a role in the development of food sensitivities, including gluten intolerance.
The gut microbiome plays a crucial role in digesting food, maintaining the integrity of the gut barrier, and supporting immune function. When the balance of gut bacteria is disrupted (a condition known as dysbiosis), it can lead to a range of digestive issues, inflammation, and even the development of food sensitivities. Some researchers believe that glyphosate, by disrupting the gut microbiome, may be contributing to the rise in gluten intolerance.
General Mills announced in 2019 it would be contracting farmers in Canada to produce oats without the use of glyphosate. Kellogg's announced they would be phasing out the use of glyphosate as a pre-harvest drying agent by the end of 2025. (3)
“Nobody paid attention to the tolerance petitions when Monsanto came in to raise the tolerance for glyphosate,” stated Chuck Benbrook, coordinator of the Heartland Study, which is examining glyphosate levels in pregnant women. Monsanto (the company that manufactures Roundup) petitioned the EPA to raise the tolerance levels for glyphosate in their crops tenfold. They achieved this in the 1990s. (4)
The World Health Organization and other scientists have linked glyphosate to cancer. There are tens of thousands of plaintiffs suing Bayer/Monsanto over claims that glyphosate caused cancer. (3) And the plaintiffs are winning. (5)
For individuals concerned about gluten intolerance and potential glyphosate exposure, there are a few steps which can help reduce risk:
Choose Organic Foods: Organic farming practices prohibit the use of glyphosate as a desiccant, so choosing organic wheat and oats can help minimize exposure.
Diversify Your Diet: Reducing consumption of heavily processed foods which contain wheat or oats may also decrease exposure to glyphosate residues.
Advocate for More Research: Continued research into the effects of glyphosate on human health, particularly its relationship to gluten intolerance, is crucial in understanding the full impact of this herbicide.
The rising number of people claiming to suffer from gluten intolerance is a complex issue with various contributing factors. While better awareness and diagnosis may account for some of the increase, environmental factors, including the widespread use of glyphosate on crops like wheat and oats, may be playing a significant role. The connection between glyphosate and gluten intolerance is still being explored.
As awareness grows, it is essential for researchers, healthcare professionals, and consumers to continue investigating the role of glyphosate in food-related sensitivities, especially gluten intolerance, and to explore ways to minimize its impact on health.
(1) Public Health Policy Journal
(2) Canadian Celiac Association www.celiac.ca
(3) The Organic & Non-GMO Report, August 2020
(4) The Heartland Study https://heartlandstudy.org/
(5) The World Health Organization
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(4) Cable News Network (CNN)
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