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Glyphosate and Gluten – The Connection Continues (Part 5)

glyphosate and glutenDr. Osborne: I’ve seen it clinically and could probably write a few. I have actually seen a number of patients who were accused of being alcoholics by their primary care, even though they didn’t drink at all. In my clinic, we get them off of grain, which is a large part of where they glyphosate is being delivered. I’m just curious if you’d come across anything in the literature. Dr. Seneff: It’s on my list of things that I’d like to write about. I’ve been looking into that. I’ve got so many things I’m looking into and we try to figure out what’s the next, something crystallizes. Anthony and I are just doing all this reading, all this studying, and then something will crystallize into a story and we’ll put it together in a paper, and we’ll do that again. We’ve got several topics right now that we’re playing with but we haven’t figured out yet which one’s going to be the next one out the door. You know? The fatty liver is definitely there. I think that’s because the liver is processing sugar, actually, fructose, and turning it into fat, and it’s unable to ship out the cholesterol through the bile duct because of the disabled CYP enzymes, so the cholesterol piles up. You have to store cholesterol with fat, you know, you can’t just store cholesterol unless you have a proportional amount of fat. In some sense I think the liver’s just overloaded with cholesterol because it can’t get rid of it through the bile acid. That’s also why the LDL would go up, so it would ship it out as LDL, or it could just store it locally. It also might choose to store the cholesterol because it’s waiting for an opportunity to get sulfate so that it can make cholesterol sulfate. Sulfate is the deficiency that’s holding the cholesterol back. The fatty deposits are there to store cholesterol temporarily until there’s an opportunity to release it, either in an LDL particle, or in the bile acids as cholesterol sulfate. A lot of cholesterol sulfate goes into the bile acids, which it can’t make because of the CYP enzyme problem. That’s another way. Dr. Osborne: It’s just a vicious cycle, basically. Dr. Seneff: It’s just a mess. You look every which way, it’s just a mess what goes on. Dr. Osborne: We’ve talked a lot about the damaging effect of this chemical. Can you share with our audience, where is their risk of exposure? We know grain, but can we go through some of the different foods and things we want to absolutely avoid? Dr. Seneff: Certainly. Yes. The top of the list is going to be all of the GMO, Roundup Ready crops. Those are the core crops of the processed food industry, so you’ve got the corn, the soy, the canola, which is one of the cheap oils that’s used very frequently in processed foods. Sugar beets, alfalfa. There is actually just a small list of crops that are grown in huge amounts and that 90% of them are GMO Roundup Ready. Those are going to be really bad. Basically, don’t eat them. That pretty much means don’t eat processed foods, because you kind of can’t avoid them. High fructose corn syrup is going to be corn. Sugar beets is going to be sugar, and if you’re going to go sugar cane, sugar cane is not Roundup Ready but it’s sprayed with glyphosate right before the harvest, just like wheat. In fact, sugar cane, agricultural workers are coming up with kidney failure in alarming rates in countries where the sugar cane is grown, in Sri Lanka and India and South America. Actually, two countries have been proactive to ban glyphosate: Sri Lanka and El Salvador. I’m really thrilled about this. In the past year, in fact El Salvador just a month ago, the governments have banned glyphosate usage on their crops. I think that’s a great move and we need to have all the countries do that. They’re going to, I think one by one, they will. It’ll eventually be like DDT, taken off the market, but I don’t know how long it’s going to take. Dr. Osborne: Well, you’re battling a pretty powerful and pretty wealthy corporate conglomerate. Dr. Seneff: I know. They fight hard, too. They fight dirty, so it’s going to be quite a battle, I think. Dr. Osborne: Now, you listed a table in your paper on the different commodities and the parts per million of glyphosate found. I’m going to assume it’s a pretty comprehensive list and I’m going to put a picture of that list up for my listeners, if that’s okay if I can use that? Dr. Seneff: Okay, good. That would be great. Yes. Dr. Osborne: Several of the things, as I went through your list–I don’t know if you’ve heard of this, so I want to share it because our listeners have heard of it and I want to make a correlation here–there is a concept going around right now in the gluten-free world called “cross reactivity.” This is when you have an antigen that is similar in structure so that when it binds to a receptor, like an HLADQ receptor, if it’s similar enough in structure to the gluten proteins that we’ve identified for celiac disease, that it can create a TH1 or TH2 inflammatory immune response. Many of the things that you’ve listed as being higher content glyphosate are the foods that they’re finding have greater degree of cross reactivity. Dr. Seneff: That’s very interesting. Wow. Dr. Osborne: That’s something that to me, light bulb just turned on in my head. Dr. Seneff: Right. I wouldn’t have recognized that but that’s extremely interesting. I have suspected, by the way, that even cigarettes and alcohol toxicity, I don’t know to what extent their toxicity is directly tied to the toxic poisons that are in them. If you think about smoking, tobacco is one of the crops that’s Roundup Ready, so they’re going to spray glyphosate on the tobacco and then you’re going to smoke it. If you’re getting glyphosate in your lungs, that’s going to be very toxic. You know? You wonder, if you were smoking organic tobacco, it might not be so bad for you, you know? Dr. Osborne: Right. Well, I’ve thought that often because we have a history of Native Americans with long histories of smoking, but very little evidence of lung cancer. Dr. Seneff: Interesting. Dr. Osborne: Is it actually the tobacco or is it what we’re doing to it? Dr. Seneff: They might be growing tobacco that’s organic. Dr. Osborne: Exactly. Dr. Seneff: Alcohol, of course, is a grain. Barley. The UK is really suffering right now with a lot of obesity and heart disease. The United Kingdom is struggling to figure out what’s going on. I am guessing that they’re spraying, I know the UK is spraying Roundup much more right before the harvest than they used to just a few years ago. They’ve been increasing that practice in the UK, of spraying these crops with Roundup right before the harvest, and barley is one of those crops, and barley is beer. Beer is very popular in the UK. I am guessing that a reason why they’re having so many health problems there recently is because they’re drinking beer that’s got too much glyphosate in it. Dr. Osborne: On that same note, in the United States, many of the food manufacturers for the celiac disease and gluten sensitive population are producing substitutes and largely, as we all know, they’re corn based, rice based. Sorghum is becoming the new super grain, but sorghum is one of those also on the list that is high in glyphosate. Dr. Seneff: Interesting. gluten free society To listen to the interview and get the in depth story from the source, click the link below. Gluten Sensitivity, Celiac Disease, and Roundup (Glyphosate) Please share, like, tweet, etc. Spread the word and together we can increase awareness of this issue. You can read the transcript of the interview below. Always looking out for you, Dr. O – The Gluten Free Warrior Think you might be gluten sensitive? >>> Take this short quiz for free <<<

3 Responses

  1. Wheat is not sprayed with roundup before harvest

    you need to get all of your information

    Or people will not think your information is credible

  2. Part 5 mentions a paper of commodities and the the amount of glyphosate found in them and that you would include a link to that…where is the link please?

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