naturalnews.com The missing link behind what causes gluten intolerance and celiac disease, and why prevalence of these two autoimmune conditions has risen dramatically over the past several decades seemingly without cause, may have more to do with how conventional wheat is grown in the U.S. today rather than what it contains naturally. Like with the massive rise in autism spectrum disorders, the scientific community is trying to explain away the near-tripling of celiac cases over the past 20 years as being a result of improved detection and diagnosis techniques. Many people simply weren't aware that the condition existed back in the 1990s, some scientists claim, dismissing any other outside causes. But the evidence increasingly points to the chemicals applied to modern wheat crops, primarily in the U.S., as a major driver behind this epidemic of supposed gluten allergies. Monsanto's Roundup herbicide, which contains glyphosate, is often applied to conventional wheat crops at the end of their life cycle, leaving behind residues of the chemical formula on the wheat consumed by millions. This little-known process, which was recently brought to light by The Healthy Home Economist, allows farmers to harvest wheat early and produces a slightly higher yield. But the consequence is contaminated wheat, which ends up being made into breads, cakes, crackers and other consumer products. U.S. Department of Agriculture (USDA) data from 2012, the latest available, reveals that 61 percent of winter wheat, 97 percent of spring wheat, and 99 percent of durum wheat grown in the U.S. is treated with Roundup just prior to harvest.
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