Wheat intolerance is on the rise, but maybe it is not the gluten or fructans to blame. Maybe we need to consider the amount of glyphosate – the herbicide and crop desiccant that is used on Canadian wheat.
Gluten-free is all the buzz, and many people feel better when they cut out wheat. But what if it isn’t only gluten – a protein found in wheat, barley and rye – that is causing the problem? Or even fructans, the high FODMAP foods (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols) that are often blamed for IBS symptoms (Irritable Bowel Syndrome).
Canada has been using the highly criticized herbicide glyphosate in the harvesting of wheat products, and scientists and medical professionals have proposed that maybe it’s the herbicides residue that our bodies are reacting to. Could it be that the demonizing of gluten has drawn attention away from the potential effects of this industrial agricultural practice?