In a recent article published by The Healthy Home Economist (http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/) the author reveals the somewhat disturbing fact that, “according to the U.S. Department of Agriculture, as of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been treated with herbicides.” This now common practice is done to allow for an earlier and easier harvest with larger yields.
While most conventional farming practices employ farm chemicals during some part of the production cycle to control weeds, insects or fungus, this late in the season application of RoundUp herbicide is likely to lead to actual ingestion of trace amounts of RoundUp by consumers, leading the author to conclude that this is the real reason that wheat is ‘toxic’ to many consumers.
The evidence presented in the article is both compelling and disturbing. For me, it becomes even more clear that there is a need to eliminate many of these relatively easy solutions for producing cheap food—which come at additional costs later—and instead work to increase organic production. This practice is not allowed in organic production.
However, consumers also need to be aware that although this method uses RoundUp herbicide from Monsanto, this wheat could be labeled and certified as Non-GMO since the seeds were not produced using genetic engineering. Instead, consumers should look for foods that use the USDA Organic seal as those are the only foods that are not only non-GMO but have also been produced without these potentially dangerous chemicals.