Scientist Who Found Gluten Sensitivity Now Says it Doesn’t Exist

Gluten Free Skull Bread - 1Phillip Schneider, Staff
Waking Times

Is Monsanto’s glyphosate the true cause of sensitivity to glutenous foods? 

Over 18 million people are said to have some intolerance to gluten, the sticky protein that can be found in breads, barley, and other wheat products. But how scientifically grounded is this sudden wave of large-scale gluten intolerance? As it turns out, it may not be gluten that is triggering health problems, but a reaction to agrochemicals being used in the harvesting of wheat.

Gluten is a protein composite that acts as a glue for bread, holding it together and giving it that fluffy, chewy texture that people enjoy. It is also used as a chewy meat substitute called seitan, widely used by vegetarians and vegans. Although some experts believe that only 1 percent of Americans have Celiac Disease, the auto-immune disorder that results in gluten intolerance, 18 percent of adults now reportedly regularly purchase gluten-free foods and about 30 percent say they want to eat less gluten.

In 2011, an Australian scientist named Peter Gibson at Monash University conducted an experiment to determine whether gluten in the diet can cause gastrointestinal distress in people who did not have celiac disease. When experiments confirmed this hypothesis, they named this condition ‘non-celiac gluten sensitivity‘ or NCGS, thus beginning the gluten-free trend, which has resulted in an estimated $15 billion industry by 2016.

Gibson was not satisfied with his findings, however, and because of how common gluten is in the diets of so many people, both modern and historically, he wanted to know why and how gluten could be causing this reaction in people who were not suffering from celiac disease. Consequently, he decided to take his research to a new level and conduct an experiment more rigorous than anything typically found in nutritional studies.

For this new experiment, Gibson sought out 37 self-identified gluten sensitive patients. The study was done double-blind with subjects that had NCGS and irritable bowel syndrome, but not celiac disease. For two weeks, the patients were given high-gluten, low-gluten, and no-gluten meals (as the control group), followed by a two-week “washout” period.

The findings of the study showed that although in opposition to the results found in the first experiment, gluten intolerance actually does not exist in people without celiac disease.third study, also by Gibson, further supports these findings, suggesting perhaps that much of what we see as gluten sensitivity is psychosomatic.

“In contrast to our first study… we could find absolutely no specific response to gluten,” – Dr. Peter Gibson

It May Not Be The Gluten – But Don’t Eat That Wheat Too Soon

Although gluten is no longer believed to be the culprit of health problems reportedly associated with consuming glutenous wheat, that does not mean that conventionally grown wheat is completely safe to eat. In fact, until 2005, GMO wheat was being tested in 16 states, and is known to have escaped testings grounds, genetically polluting nearby fields via airborne seeds and cross-pollination.

“Further testing by USDA laboratories indicates the presence of the same GE glyphosate-resistant wheat variety that Monsanto was authorized to field test in 16 states from 1998 to 2005.” – USDA, reported by Natural News

In addition, even non-GMO wheat is drenched with Monsanto’s carcinogenic glyphosate Round-up just days before harvest, because, as it turns out, wheat fields produce slightly more seed when sprayed with this poison 7-10 days before harvest, as researched by Dr. Stephanie Seneff of MIT.

“It ‘goes to seed’ as it dies. At its last gasp, it releases the seed.” Dr. Seneff

Not only has glyphosate been found to be a probable carcinogen by the World Health Organization, but has been linked to a variety of other health issues including depression, diabetes and you guessed it, celiac disease and gluten intoleranceThis study from 2013 shows that fish exposed to glyphosate develop digestive issues similar to celiac disease.

“If Glyphosate ends up in bread it’s impossible for people to avoid it, unless they are eating organic. On the other hand, farmers could easily choose not to use Glyphosate as a spray on wheat crops – just before they are harvested. This is why the Soil Association is calling for the immediate ending of the use of Glyphosate sprays on wheat destined for use in bread.” – Peter Melchett of the Soil Association

Conclusion

It is true that not every food fad ends up being true. However, we should still take caution when choosing the foods we feed our families. Although it has been found that gluten itself is not causing an intolerance in people without celiac disease, there are still other issues with wheat production that we need to be aware of. Get your wheat from local, organic farms when possible and do what you can to avoid Monsanto and other pesticide company’s chemical toxins finding their way into your body.

Read more articles from Phillip Schneider.

About the Author

Phillip Schneider is a student and a contributing author to Waking Times.

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This article (Scientist Who Found Gluten Sensitivity Now Says it Doesn’t Exist) was originally created and published by Waking Times and is published here under a Creative Commonslicense with attribution to Phillip Schneider and WakingTimes.com. It may be re-posted freely with proper attribution, author bio, and this copyright statement.

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  • Veri Tas

    Informative…. and hilarious! Thank you.

  • Veri Tas

    I’m wondering how valid the Monash Uni study was, given that gluten exposure during the experiment was only 2 weeks.

    To determine the presence of coeliac antibodies (coeliac disease), for example, one would need to be exposed to gluten for a full month.

    I’m guessing a similar period of exposure would be necessary to determine gluten sensitivity.

    • HENK-2

      Just for the sake of interest:

      During WW2 the Dutch were starved by the Germans.

      The weekly bread ration was one pound.

      In the last fortnight 18,000 people died per week.

      The doctors noticed how the hospitals were deserted by coeliac sufferers.

      This was because there was no bread.

      After the war scientists from all over the world came to study the effects because it was the first famine in modern times in a highly developed and rich country.

      Google: Dutch hungerwinter.

      Regards.

      Henk

      • Veri Tas

        Yes! You are referring to this?

        Untreated Celiac disease was (and continues to be) a fatal condition. Patients die of the myriad effects of malnutrition. (Uncontrolled anemia, hypovitaminosis, neurological damage, haemorrhage, organ failure..)

        During WWII, Dr William Dicke made the observation that children with a “mystery wasting disease” in the Netherlands improved during a period of wartime famine, and relapsed when emergency relief supplies of bread were dropped by the US. It has only been since 1948 that the connection with gluten gained acceptance. As Dr Dicke was a paediatrician, and observed the condition only in children, it has taken some decades for doctors to understand that celiac disease and the other gluten precipitated illnesses also affect adults.

  • Yes – toxic exposures are much more significant than the “authorities” care or dare to let you know. Therefore they forsake authority of shared trust for a mask of credibility that life then can then only disintegrate – or seem to attack – because it is not true communication nor therefore true science.

    However, rather than promote fear as the lever – I invite a loving appreciation of your consciousness – regardless the ‘inherited conditioning’ that seems to ‘block’ or limit it with thinking-drama – as the basis from which to discern and align an ongoing unfolding of that appreciation.

    It is not by resisting the evil that we uncover our good, so much as recognizing it has no belonging in us and putting it behind. What we resist, persists. In other words we don’t have to invest in evil to use it to justify or validate choosing our good. Which unselfconsciously bears witness to its inner nature.

    I see that our consciousness regulates ‘filters and blocks’ as a way of what seemed to be a protective power through self-limiting. The need or demand not to know what we are – as part of an attempt to deny relational conflict arising from a sense of lovelessness and disconnection in which guilt came into our thinking and operated a reversal of the light. Our first diet is our definitional sense of who we are in relation to anything.

    Self-hatred or a negative self-appreciation, is also toxic or destructive to full feeling relational communication, and so to functional capacities that then appear blocked, disconnected or distorted. Consciousness can ‘physicalize’ communication feedback as symbols to illuminate underlying issues that the surface consciousness s currently evading or denying. This doesn’t negate or exclude working at any other level – but I suggest, becomes an integrative context in which all approaches that hold resonance and relevance are considered. Because all are working with consciousness that we never could ‘disconnect from’ or ‘physicalize’ out of (or into). And so the basis from which a negative or segregative sense of self is questionable. Challengeable. Open to curiosity and discovery.

    A processed diet has resulted in a pharmed and managed population in which freewilling consent or emotional honesty cannot be afforded or allowed. Your biology and your mind are being presumed property of the transnational state. This is a reversal of Creative Existence that calls for undoing, by moving our feeling being out from a denied or guilted passivity or emotional reactivity to find acceptance and balance in the heart. Our Feeling is the fruit of our definitional acceptance and is also our diet – for it energizes our perspective, in which our thinking then embodies as acts – whose consequence reinforces or conditions the thought, the feeling, the definition.

    When the definition shifts to embrace and accept more of what is being reflected, the feeling is of being embraced in Life. Pain of any kind and on any level is difficult to accept and embrace within the definitional context that set it up. And yet when there is no where else to ‘escape’, a process of communication can no longer be kept away.

    The power of belief is given powerful witness in all the negatively defined outcomes of our world – but they are not seen as belief – but as reality. The human condition.

    Rather than the human conditioning. I feel we are not necessarily lazy or reluctant, so much as operating outside of a true appreciation and so feel no support of worth without using the negative outcome – (the stick of guilt) to seek motivation or leverage for a future fulfilment that never comes. Once this pattern has usurped the presence of life shared, its becomes accepted as the way life works and without filling in all the dots here – the way the goal justifies the means – and so getting rid of weeds or pests becomes part of getting rid of economic cost or losses, which becomes getting rid of dissent and challenge to the power to persist in maximal profit while outsourcing true cost, which becomes getting rid of un-economic populations and indeed getting rid of bioconsciousness itself in transhuman replacement.

  • Vicki Grover Trinity

    based on what i have been told and have read, modern wheat has about 3x the chromosomes in it than the wheat of our parents and grandparents. it isn’t the gluten itself it is the modern version of wheat – even organically produced. i have heard great things about einkorn wheat and people who are sensitive to modern wheat products.

    • Dana Mccarthy

      In Victoria, there are about 3 factories churning out gluten to be added to the cheap wheat bread sold in supermarkets.

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