Each month I get my happy chickens and eggs from Longfied Farm, a sheep farm near Altamont. Nestled in a small barn near the house is a huge stone oven, where owner, Gary Kleppel bakes the bread that they sell at the Delmar Farmers Market. Now a full-time farmer, Gary recently retired from teaching Ecology at the State University at Albany. HIs book, Emergent Agriculture, is a hopeful look at the link between small farms and sustainability.
Gary’s not the kind of guy to float conspiracy theories or embrace food fads, so I was stunned by his recent blog post, which links gluten insensitivity to Roundup. Who knew that Roundup (or glyphosate) is widely used to dry wheat before it is processed into flour? What this means is that every commercial wheat product you eat, from crackers and pizza dough to pasta, has been sprayed by glyphosphate. It doesn’t get washed off because the point is to dry the grain. Glyphosphate can interfere with digestion and has been linked to a whole raft of common and increasing human health issues. Is it possible that the reason for the surge in gluten intolerance is not modern versus ancient grains, but instead the invisible chemical stew that surrounds us?
Get the whole story here: Are you really gluten intolerant? Or have you just been eating too much Roundup lately?