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Gluten has been a hot topic since celiac disease and non-celiac gluten sensitivity diagnoses have increased in recent years. It is worth noting the increase in cases correlates with the increased use and prevalence of glyphosate and glyphosate GM crops.

Glyphosate is a non-selective systemic herbicide that is applied directly to plant foliage. It was first introduced in the mid 70’s, and since this time has been widely used in agriculture, forestry, gardening and landscaping.

Glyphosate works via disrupting the shikimic acid pathway through inhibition of the enzyme 5-enolpyruvylshikimate-3-phosphate (EPSP) synthase. The resulting deficiency in EPSP production leads to reductions in certain amino acids required for protein synthesis and plant growth. Glyphosate was deemed safe for humans as this pathway is present in plants, fungi, and bacteria but not in animals. The issue with this theory is that the ecosystem in our digestive tract is dependent on bacteria that are destroyed by glyphosate.

The cellular damage seen in celiac disease is thought to be similar to the harm caused by glyphosate. In addition to adverse consequence for our gut health and microbiome, glyphosate is thought to affect the breakdown of complex proteins, inducing an inflammatory response. Furthermore, it may inhibit detoxification via cytochrome P450, decreasing the body’s ability to remove harmful environmental chemicals. Glyphosate may even contribute to some mineral and amino acid deficiencies. 

With all this said, experts and regulatory agencies around the world have differing opinions on glyphosates safety, with some arguing its safety when used as directed, whilst others argue the opposite due to findings mentioned above, along with a great deal more.   

For those with the option, organic, spray free and non-GMO foods is undoubtedly a wise choice.