COMMON CHEMICAL behind 80% of gluten sensitivity

The prevalence of gluten sensitivity has quadrupled since 1970, says gut-health expert Zach Bush, M.D. “But studies suggest more than 80% of women who have been told they’re sensitive are still symptomatic after a year on a strict gluten-free diet,” he notes. The reason, asserts Food

Sanity author David Friedman, N.D.: They’re reacting to glyphosate, a chemical sprayed on crops to kill weeds and right before harvest to make harvesting easier. In addition to wheat, top sources of exposure include oats and genetically modified corn and soybean products.

Glyphosate has been shown to kill good gut flora and damage the lining of the colon, says Dr. Friedman.

The result? Leaky gut, or tiny holes in the small intestine that lead to all-body aches, fatigue and more. For many women, symptoms worsen after eating gluten, so doctors diagnose gluten sensitivity. But Dr. Friedman notes, “Blaming gluten for health issues is like focusing on the smoke instead of the fire.”

If you think you’re gluten-sensitive, eliminate gluten and glyphosate for 8 weeks, says Dr. Friedman. That means avoiding grains and choosing “USDA Certified Organic” foods. If you feel better, gradually reintroduce organic grains. “If symptoms don’t return, glyphosate was likely the cause. You should be able to enjoy organic gluten-containing grains.” The tips below can help limit glyphosate exposure and heal your body if you’ve been exposed.

Soak fruit and veggies in a mix of 1 tsp. of baking soda and 2 cups of cold water for 5 minutes before eating, advises Dr. Friedman, since organic produce can pick up glyphosate if it comes in contact with it.

Eat fermented foods like miso and sauerkraut 3 to 5 times a week, as fermented foods help heal the gut.