Glyphosate, grain and celiac disease
detox with homeopathy
There is debate on whether or not we should be consuming grains. I agree that most of the grains are made from genetically modified grains which can harm your health.

Gluten is a complex protein found in most cereal plants: wheat, rye, oats and barley. The Latin name gluten means "glue" …

Gluten intolerance can be described in 2 ways:

1. Celiac disease is an autoimmune, usually hereditary disease that leads to digestive disorders caused by damage to the small intestine. Signs - diarrhoea, abdominal pain, weight gain, problems with the gastrointestinal tract. If you have anemia and / or bleeding in the digestive tract probably you will be advised to do a checkup for celiac disease. The diagnosis is based on the serological markers and biopsy of the small intestine.

2. Non-celiac gluten sensitivity (NCGS) is a combination of the following symptoms: abdominal pain, bloating, diarrhea / constipation and systematic manifestations of such signs as depression, headaches, irritable bowel syndrome, fatigue, numbness of the arms / legs, various psychosomatic abnormalities. You can do a self-checkup at home. You need to exclude all gluten-containing products from your diet for a month and observe your health.

In recent studies, NCFS is directly associated with psychosomatic, psychiatric abnormalities such as autism, schizophrenia, and depression.

In NCGS damage to the small intestine (leaky gut) leads to absorption of gluten peptides, which breaking the barrier in the nervous system by stimulating opioid receptors and/or lead to inflammation. By the way, the first who told about it was Dr. Wakefield (gastroenterologist, creator of the film Vaxxed).

It was all a brief introduction. By the way, the endless fashion for various diets (paleo, etc.) only popularize gluten allergy. The gluten-free food industry today is about $ 16 billion.
It is time to look at the gluten from the other prospective.


According to Utah University (Utah, USA), traces of gluten were found in our ancestors who lived 3-4 million years ago in Africa. Wheat berries (wheat berries), collected in 2 hours, allowed our ancestors to live all day (without hunting for a lion ...).

Dr. John Douillard wrote the book "Eat Wheat", I will cite a few thoughts from his book.

According to Dr. Douillard patients who had gluten free diet (the average period was 6 weeks) felt better for a short time, however later the symptoms returned. Next step was advice about vegetarianism, raw food etc. From his point of view, it was an endless process of exceptions in food, without a guaranteed result. The source of the problems — the inability of the intestines to cope with gluten — remained untreated. In some cases, reducing cereal intake can be an important step, for example in the treatment of insulin-dependent diabetes. In other cases, the reduction is necessary only to restore the functions of the small intestine.

Most of our problems from malnutrition: an insufficient amount of proper fat, too "processed", genetically modified food and so on. All this leads to an overload of the main organs of the detox and gallbladder. As a result, bile from the liver, gallbladder ceases to cope with its functions, and we lose the ability to detox bad fats and the ability to digest good fats.

As a result, we are excluding more and more products from the diet, instead of looking at the root of the problems and "fixing" our bodies. Before you start your new diet Dr. Douillard advised to reboot (clean) the liver, gall bladder and gastrointestinal tract. Our ability to digest greatly depends on the functions of detox (where liver and gall bladder are important).

Excluding the product from the food, you achieve temporary relief, while the main problem (the inability of your body to digest this product) is not solved.

Most important, to eliminate the wrong food from the diet (sugar, processed food) and food treated with pesticides.

Therefore, when you eat cereals - eat the "right" cereal.

The right grain is organic grain products. Normal grain is treated not only with pesticides, but also with glyphosate (pesticide, arboricide, herbicide with a wide spectrum of activity).

Glyphosate is found everywhere in the urine, in human blood.

Glyphosate was found in vaccines.

The maximum amount of glyphosate found in products produced by genetic engineering. However, common wheat also shows a high glyphosate content.

There is a theory that an allergy to gluten is nothing more than an allergy to glyphosate (check markers for which have not been established).

Douillard mentioned studies that showed a significant difference between the consumption of whole grains and processed. Whole grain supports and contributes to the development of good bacteria, contributes to the restoration of the epithelium, thereby protecting it from the "bowel syndrome".
Whole grain also helps to reduce inflammation and pain, especially in irritable bowel syndrome.

Douillard also says that people on a gluten-free diet show 4 times more mercury in their blood than people who eat wheat. People who have excluded gluten containing products have fewer beneficial bacteria in the intestine. They also have fewer T-lymphocytes, which are an indicator of human immunity).

Today, our diet consists of a complex meal.

Products such as tomatoes, potatoes (the toxic substance contains solanine) and others are stimulants of our immune system, so people with fewer T-lymphocytes may have problems digesting complex foods.

Interestingly, most diets advise you to eliminate all complex (difficult to digest) food you can observe the increase in gluten intolerance. All systems of our body, including immune are becoming weak and lead to fail.

For example, when our body cannot cope with the breakdown of wheat, in an undigested form, it goes further - from the stomach to the small intestine, where due to a lack of stomach acid and bile it starts to collapse- as a result, proteins enter the lymphatic system.

The lymphatic system is one of the largest circulating systems in the body. It provides detox and it is a part of the immune system. Therefore, when the lymph in the small intestine is clogged, you have a feeling of bloating, and the next step is skin manifestations.

Douillard says that eating the right wheat can protect against Alzheimer's disease and reduce the risk of non-insulin-dependent diabetes. He means wheat with a low glycemic index: organic, whole grain.

BREAD: again, to wheat or not to wheat

So, what kind of bread is better? Ideal from whole meal flour and without yeast.

Yeast is the single name for 1500 types of unicellular fungi. In breadmaking, active use of yeast began in the 40s of the 20th century. Before that, bread was baked on hop, malt, rye, and other types of cultures. Natural yeast is more "demanding" in the care and temperature. Purchased yeast is a manufactured product.

There is an opinion that, unlike natural yeasts, artificial ones do not collapse at high temperatures and begin to multiply in the body, taking away nutrients from humans. Many gastroenterologists advise to avoid yeast bread.

SORDO (Sourdough).

In one of the Italian studies, Sordo gluten-free bread was given to people with celiac disease; they showed no signs of intestinal inflammation after.

Rustic bread - also does not contain yeast and gluten.

On the Internet there are many recipes for baking bread in the traditional, old-fashioned way (sourdough).

Finally, the fact that a man has only one taste bud for sweet and 300 for bitter taste could tell you what kind of diet should we follow.

The main rule of our ancestors was the use of all 6 tastes in each meal: sweet, sour, salty, spicy, bitter and astringent. Each taste is responsible for different emotions. Therefore, it is important to take a balanced meal.