Is “gluten free” a fad? No, it’s going to be a thing for as long as we are producing wheat and bread the way we’re doing it. A lot has changed in the bread industry – it’s not just one thing.

People often comment about how bread didn’t cause problems with our health before GMOs and Roundup were prevalent in our food supply. Our farming practices have changed, and fairly recently, wheat has started being sprayed with Roundup. The newest speculation is that wheat is not the problem – that the problem is glyphosate, the active ingredient in Roundup. People also often suspect that wheat has been genetically modified. And, of course, there are those who believe the whole gluten-elimination thing is ridiculous and that most people are jumping on the gluten-free bandwagon because it’s trendy.

Related: How to Eliminate IBS, IBD, Leaky Gut

In my experience, if one suffers from a chronic illness of any kind, they must remove gluten from their diet in order to get well. I have yet to see an exception. So what’s the problem? Is it the glyphosate or the wheat or something else? The truth is it’s not just one thing. Everyone would already know this if most humans weren’t so bad at thinking in terms of systems. We tend to think linearly and look for singular cause and effects, but rarely if ever are complex problems solved by such simplistic thinking. There are multiple reasons one gets sick, with a cold or a chronic disease, just like there are multiple reasons why our planet’s ecosystem is changing. This is why you can’t blame the rise of autism on just glyphosate, or GMOs, or increased vaccinations, or diminishing food quality, or environmental degradation – they all correlate, it’s all of the above.

Related: Best Supplements To Kill Candida and Everything Else You Ever Wanted To Know About Fungal Infections

There is a very complex system that is causing the decline of American health, and it’s not just the bread. And yes, our health is in decline. If you doubt that…here, google it and take your pick. Our lifespan is actually decreasing.

What’s the difference between Gluten Intolerance, Wheat Allergies, and Celiac Disease

Conventional medicine states that celiac disease and non-celiac gluten sensitivity have a lot of symptoms in common but identifies a key difference. Non-celiac gluten sensitivity is not a genetic disease and does not cause an autoimmune reaction, and celiac disease is a genetic autoimmune disease. A wheat allergy is an allergic reaction to any of the hundreds of proteins in wheat. Gluten intolerance used to be a catch-all phrase for any problem with eating gluten, but now it’s being relegated to mean Non-celiac gluten sensitivity.

Non-celiac Gluten Sensitivity

Non-celiac gluten sensitivity is believed to be the most prevalent of the gluten-related disorders, but it’s not as well defined as the other two. It’s not an autoimmune reaction nor is it an allergic reaction. There are no tests or biomarkers to identify this disorder. Other components of gluten-grains may be causing symptoms. In order for non-celiac gluten sensitivity to be diagnosed, a doctor will rule out celiac disease and wheat allergies or other possible causes of the symptoms first.

Common Symptoms for Non-celiac Gluten Sensitivity

• Fatigue
• Mental fatigue, aka “brain fog”
• Headaches
• Migraines
• Bone or joint pain
• Gastrointestinal distress
  • Gas
  • Bloating
  • Cramping
  • Indigestion
  • Abdominal pain
  • Diarrhea
  • Constipation

It’s said that individuals with gluten sensitivity do not experience damage to the small intestine or develop tissue transglutaminase antibodies like they do with celiac disease. Non-celiac gluten sensitivity has been linked to a variety of health problems including, diabetes, allergies, autism spectrum disorders, and much more.

Related: How to Avoid GMOs in 2018 – And Everything Else You Should Know About Genetic Engineering

Gastroenterologists looking for celiac disease typically test for a few specific antibodies, and if found, they do an intestinal biopsy to determine if tissue damage is present. Chris Kresser addresses the issue with this kind of testing in 3 Reasons Gluten Intolerance May Be More Serious Than Celiac Disease, which I highly recommend reading. He states:

According to some estimates, for every diagnosed case of celiac disease (CD), there are 6.4 undiagnosed cases that remain undiagnosed—the majority of which are atypical or “silent” forms with no damage to the gut. (1) This silent form of CD is far from harmless; it is associated with a nearly fourfold increase in the risk of death. (2)

I believe that patients with NCGS are even more likely than patients with CD to go undiagnosed. Most gastroenterologists today know how to screen for celiac disease. They will typically test for antibodies to antibodies to alpha gliadin, transglutaminase-2, deamidated gliadin, and endomysium, and if positive do a biopsy to determine if tissue damage is present.

However, we now know that people can (and do) react to several other components of wheat above and beyond alpha gliadin, the component that is implicated in CD. These include other epitopes of gliadin (beta, gamma, omega), glutenin, wheat germ agglutinin (WGA), gluteomorphin, and deamidated gliadin. What’s more, people can react to other types of tissue transglutaminase, including type 3—primarily found in the skin—and type 6—primarily found in the brain. (3, 4, 5, 6, 7, 8)

Celiac Disease

Celiac disease is considered a genetic, autoimmune disorder. Ninety-eight percent of people with celiac disease carry one or both of two very specific genes, HLA DQ2 and DQ8. On the other hand, so does up to 25-30% of the general population. Carrying one or both of these genes does not mean you have celiac disease nor does it mean you will develop it. Doctors often use gene testing to rule out celiac disease, but there are some cases where people who do not have either of the genes still tested out to have celiac disease.

Though celiac disease is said to be genetic, genes cause predispositions and our diet and environment adjust our genes. Environment can alter gene activity without changing the DNA sequence. This is called gene expression. I also believe that the environment and diet can actually alter the DNA sequence, but from what I’m seeing, current science doesn’t agree with me on this. Regardless, how your genes affect you is altered by our diet and our environment, and those traits can be passed down to our offspring as well. In other words, a predisposition to celiac disease may be hereditary, but whether or not we have celiac disease could depend on our genetic health, which depends on our overall health, which depends on our lifestyle. And this can all be traced to gut health – you cannot have a healthy gut without a healthy lifestyle, and our gut health is something most of us have complete control over.

Related: Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases

Common Symptoms of Celiac Disease

• Fatigue
• Mental fatigue, aka “brain fog”
• Headaches
• Migraines
• Bone or joint pain
• Gastrointestinal distress
  • Gas
  • Bloating
  • Cramping
  • Indigestion
  • Abdominal pain
  • Diarrhea
  • Constipation
• Arthritis
• Dermatitis
• Eczema
• Osteoporosis
• Liver disorders
• Depression or anxiety
• Peripheral neuropathy
• Seizures
• Migraines
• Irregular menstruation
• Miscarriages
• Canker sores

Doctors believe that in order to develop the disease, a person needs to have the genetic predisposition while they are consuming gluten and to subsequently have the disease activated. Activation triggers are said to potentially be stress, trauma, and viral infections. I contend that vaccines and antibiotics are the two most common triggers for the disease. Damaging the gut is what leads to problems with wheat, but we’ll get more into that below.

Wheat Allergies

Celiac disease and non-celiac gluten sensitivity have many symptoms in common, but wheat allergies are often much more distinctive. Symptoms include itching, hives, or anaphylaxis which is a life-threatening reaction. A wheat allergy is an immune reaction to any of the hundreds of proteins in wheat. It is possible for a person to be allergic to wheat and to have non-celiac gluten sensitivity or celiac disease at the same time.

What About Roundup?

Monsanto introduced glyphosate under the trade name Roundup in 1974 shortly after DDT was banned. It wasn’t used very much until the late 1990s when Monsanto genetically engineered seeds to withstand high doses of Roundup, and the product took off. Eager to sell more of its flagship herbicide, Monsanto has encouraged farmers to use their glyphosate as a desiccant. Wheat can be harvested quicker and easier if you dry it all out ahead of time with Roundup. It’s also used in this way on wheat, barley, oats, canola, flax, peas, lentils, soybeans, dry beans, and sugar cane.

Studies have concluded that chronically ill people have higher levels of glyphosate in their bodies. Glyphosate has been attributed to an increased prevalence of most of our common chronic conditions including, but not limited to ADHD, Alzheimer’s, birth defects, autism, cancer, kidney disorder, irritable bowel syndrome, Parkinson’s disease, depression, diabetes, heart disease, thyroid disorders, liver disorders, multiple sclerosis, reproductive issues, adrenal failure, obesity, asthma, and of course, celiac disease.

It’s not hard to understand why. Glyphosate is poison and so are the other ingredients in Roundup. People have to wear protective gear to apply the product. It is designed to kill. It kills plants by preventing them from making certain proteins. Just imagine what that does to one’s gut ecology.

How Wheat Has Changed

The wheat we have now is very different from what our ancestors consumed. Modern dwarf wheat is hybridized. That isn’t a GMO, but the genes of our wheat plant have certainly been modified to grow faster, and to be more resilient. We used to eat wheat called einkorn, which was actually one of the very first grains we humans cultivated more than 10,000 years ago. When you read in the Bible about how we should eat bread, this is the wheat it refers to.

There is a lot more gluten in modern wheat than there is in einkorn, and the gluten that einkorn wheat does contain is different. Einkorn also has 15 percent less starch and 30 percent more protein. Modern wheat has a lower nutrient content and a different protein structure. In fact, many with celiac and gluten intolerance report being able to eat einkorn without issue.

Also, that blood sugar spike experienced after eating bread does not happen with einkorn.

So I conducted a simple experiment on myself. On an empty stomach, I ate 4 oz of einkorn bread. On another occasion I ate 4 oz of bread that dietitian, Margaret Pfeiffer, made with whole wheat flour bought at the grocery store. Both flours were finely ground and nothing was added beyond water, yeast, olive oil, and a touch of salt.” – Einkorn and blood sugar

“Ancient wheat diets caused a downregulation of key regulatory genes involved in glucose and fat metabolism, equivalent to a prevention or delay of diabetes development. Spelt and rye induced a low acute glycemic response compared to wheat.” – NCBI

How Bread Making Has Changed

Most commercial bread contains bromides, added starches, refined sugars, added gluten (vital wheat gluten), preservatives, artificial flavorings, leveling agents, and stabilizers. Potassium bromate is an additive used in commercial bread and baked goods that make the products lighter and fluffier. Bromines are part of the halide family, a group of elements that includes fluorine, chlorine, and iodine, which are all endocrine disruptors that cause digestive issues and a host of other health problems.

Related: Sugar Leads to Depression – World’s First Trial Proves Gut and Brain are Linked (Protocol Included)

Baking Soda, baking powder, and cream of tartar are often used in place of yeast or in addition to rapid rise yeast to make the bread rise quickly and more uniformly. Modern bread rises for a couple of hours or less, whereas homemade bread traditionally takes at least 12 hours to rise. I got curious about the difference between baking soda and baking powder, and I thought you might be as well, hence the video below.

Traditional bread recipes typically utilized a few common ingredients including flour, yeast, salt, water, a sweetener, and some spices or herbs.

Related: Holistic Guide to Healing the Endocrine System and Balancing Our Hormones

Refined flours started to be widely used around 1880 which caused worldwide epidemics of pellagra and beriberi. Refining the flours removes bran and germ which increases shelf life. It also removed the B vitamins. Previous iterations of bread did use bolted or sifted flour which did refine the wheat somewhat, but it didn’t remove all of the bran, germ, and endosperm, and that flour was never bleached.

Bread with Whole Grains that are gently stone ground just before mixing the dough and then allowed to ferment slowly and naturally, in other words — authentic sourdough. That’s how the Egyptians made it 6,000 years ago.”

Bread was fundamentally redesigned. Refined flours, large quantities of commercial yeast, and a combination of additives and intense energy created the modern industrial bread. Fast mixing, fast rise, fast baking. Industrial bread is made far too fast.” –  Mario Repetto

How Our Gut Biology Has Changed

We keep eating more and more sugar. In the early 1700s, the average sugar consumption was about 4 pounds a year. By 1800 we were at 18 pounds a year. By 1900 we were up to 60 pounds of sugar a year. Today the average American consumes between 130 and 150 pounds of sugar every year.

Sugar feeds pathogens. Our healthiest gut bacteria like the healthiest foods: vegetables and herbs. Nature wouldn’t work any other way; how could it? You’re probably thinking, “What about fruit?” We don’t eat the fruit we used to eat. Like wheat, our fruit has been radically altered through hybridization. But that’s another article (I’m working on it). For now, just Google “wild banana” or “what watermelon used to look like“.

We get way more sugar than our ancestors got even if we cut out refined foods. This causes an abundance of Candida. I believe Candida is prevalent in every single person with chronic illness. Everyone has yeast but when yeast is left unchecked they turn into pathogenic fungi. Tests for Candida aren’t accurate. Candida, when in it’s in the virulent fungal form, will make the gut more permeable. When this happens food proteins are absorbed into the body before they are digested. This causes allergies. This is one of the main causes of allergies, but there are others at play as well. In my experience, every single person who has cut refined sugar out of their lives and decreased their body’s Candida was able to rid themselves of seasonal, environmental, and food allergies. Every single time!

In addition to that, a study published in The Lancet showed that the candida protein HWP-1 is similar in structure to gluten.

A candida infection in the gut can cause an immune system reaction to HWP-1, which then stimulates an allergic reaction to the gluten in wheat and other grains and may trigger celiac disease in genetically susceptible people.” – Leyla Muedin, RD

Wheat proteins can also cause an immune response against the thyroid.

An obvious explanation is that the initial attack on the thyroid by anti-tTG autoantibodies of celiac leads to thyroid inflammation and presentation of TPO, with a second round of autoantibodies produced to TPO resulting in Hashimoto’s Thyroiditis.” – Dr. Art Ayers

Celiac disease and hypothyroidism beget more chronic autoimmune issues. Allergies lead to autoimmune disease. Allergies lead to chronic health issues. Medical science has established this. Medical science is just starting to understand the fact that a permeable gut causes allergies. Science also has established that an abundance of Candida causes a permeable gut. What they haven’t figured out yet is just how prevalent the permeable gut issue really is. But the bottom line is that our poor diet leads to allergies and almost all that commonly ails us.

Suggestions

If you have a healthy gut, make your own sourdough bread using heirloom wheat and the old-school practices. If you have any chronic illness, then you do not have a healthy gut. Here’s how you fix it. If you’re not well, wait until you get well before consuming any kind of bread. And don’t think of old-fashioned bread as healthy. Vegetables are healthy. Bread is at its best a neutral food with some health benefits and easy calories that can help sustain life like brown rice and millet. Vegetables and herbs heal the body.

Obviously, stay the heck away from poisons! Glyphosate is a cocktail of poisons. Science has firmly established this. And avoid GMOs as well. They weren’t designed with our health in mind, they were designed for profit, and in most cases, to sell more Roundup.

The hard truth is that letting companies cook your food for you leads to poor health. People often ask me, “If you can cure cancer why aren’t you rich?” If I could cure cancer and figure out how to do it while still eating refined, prepackaged, and processed foods that we humans have grown accustomed to, I would be rich. But people would rather die for convenience food than give it up. Obviously. We see this everywhere.

Being well long-term means preparing all your own food yourself the right way, or being rich and hiring someone else to do it. There is no shortcut. Certainly not with bread.

Sources:

• Your Ancestors Didn’t Eat The Same Type Of Wheat That You Do (And They Were Healthier) – Off The Grid News
• 4 Ways Modern Bread is Different From Traditional Bread – Our Heritage of Health
• The Real Problem With Bread (It’s Probably Not Gluten) – Mother Jones
• Problems Linked to Monsanto’s RoundUp – EcoWatch
• 15 Health Problems Linked to Monsanto’s Roundup – EcoWatch
• Consumption of Sugar – Sugar and Sweetener Guide

Chinese researchers examined survey data on 461,213 adults with an average age of 51 years old. None had a history of heart disease when they first joined the study. 83,977 of them developed heart disease or had a heart attack or stroke. Of those, 9,985 died of heart disease or stroke. More than half of the participants were followed for nine years or more. The average egg consumption among participants was half an egg daily. About 9 percent avoided eggs altogether and 13 percent consumed about one egg every day. The study found that people who typically eat an egg every day were less likely to have a heart attack or a stroke compared to those who didn’t eat eggs at all.

Things to keep in mind:

• This study was an observational study using a questionnaire, so you can’t make a definitive cause and effect conclusion
• Chinese who consume more eggs tend to be of a higher social class

Another recent study touting the benefits of egg consumption comes from the American Journal of Clinical Nutrition. This study concluded that there is no risk from eating up to twelve eggs a week.

Related: Stop Eating Like That and Start Eating Like This – Your Guide to Homeostasis Through Diet

In this study, researchers recruited 128 participants. They were split into two groups. In the first group, they were instructed to consume two eggs per week, while the other half was instructed to eat 12 eggs per week.

Then, for three months, the participants were put on a diet designed for weight loss. At this time they were told to omit saturated fats and instead to consume monounsaturated and polyunsaturated fats. However, the egg consumption was not changed. Throughout the study participant’s blood pressure, blood sugar, and cholesterol were monitored. In the end, volunteers went through multiple tests to see if the cardiovascular system was affected.

The study found that participants’ heart health stayed pretty much the same.

Things to keep in mind:

• The “low egg” group ate more meat to make up for eating fewer eggs
• The Australian Egg Corporation funded the study

Related: What Causes Chronic Inflammation, and How To Stop It For Good

Our Take on Eggs

Eggs are very high in dietary cholesterol, but they are low in saturated fat. High cholesterol in the blood restricts blood flow to our blood vessels. Eating cholesterol-rich foods can raise cholesterol levels in the blood, but not very much. New research is showing that cholesterol-rich foods do not significantly raise cholesterol, and the rise is not sustained. Saturated fats are not the problem either. The truth is, trans-fats and refined sugars raise cholesterol levels radically more than dietary cholesterol does, and lead to heart disease and pretty much every other common chronic ailment. No studies have shown that cholesterol consumption increase risk of disease. Also, while eggs raise LDL cholesterol, also stupidly known as “bad cholesterol,” but eggs also increase levels of HDL, which is also known as “good cholesterol.”

Regardless of where you stand on eggs, if you choose to eat eggs, make sure you’re getting them from a small farm from free-range chickens. The best, most nutritious eggs have yolks should be more orange than yellow.

Related:

• A Guide to Finding and Choosing The Healthiest Eggs
• Pasture-Raised Eggs Are a Nutritional Powerhouse

Sources:

• Egg Consumption & LDL Cholesterol Size – NutrtionFacts.org
• Unscrambling The Nutrition Science On Eggs – NPR
• Does Dietary Choline Contribute to Heart Disease? – The Weston A. Price Foundation
• Egg lovers rejoice! They don’t cause heart disease, says new study – BigThink

On July 1st, Seattle became the first major U.S. city to ban plastic straws and utensils. In 2008 an ordinance was passed that banned any one-time-use food-service items that aren’t recyclable or compostable, but the city made an exception for straws and utensils. Back then, biodegradable utensils and straws weren’t widely available. The exemption ended on June 30, and businesses can be fined $250 if they don’t comply.

Image credit: David Suzuki: Straws Suck

Our shoes, our clothing, our contact lenses, chewing gum, food containers, and so much more – all made of plastic. It’s in our salt, our food, and it’s in our water. Plastic may be the most insidious and enduring product we’ve ever produced. It is suffocating our planet and causing catastrophic pollution, much of it hidden and microscopic.

Related: How to Detox From Plastics and Other Endocrine Disruptors

Here’s a video about a whale dying from eating a plastic DVD case. Here’s a sea turtle with a straw stuck up its nose. Also, check out the documentary, Plastic Ocean.

People in the U.S. discard an estimated 500 million straws every day. Since Seattle has taken a stand against this completely unnecessary plastic waste hopefully others will follow suit.

Related Reading:

• Microplastics In Tap Water and Beer Around the Great Lakes, and Everywhere Else
• Drinking Bottled Water Means Drinking Microplastics, According To Damning New Study
• Many Hand-me-down Plastic Toys Are Toxic for Kids

Source:

• Seattle Becomes First Major U.S. City to Ban Straws – Washington Post

A South Korean family took a vacation to San Francisco two years ago. In a hotel room, their then-8-month-old son fell off their bed and hit his head.  After unsuccessfully trying to console him, they grew concerned. They called 911. An ambulance showed up and transported the family to Zuckerberg San Francisco General Hospital to check him out for internal injuries.

At the hospital, the doctors determined that the baby was fine. He had a short nap in his mother’s arms and drank some hospital infant formula. He was discharged less than four hours later. The family finished their vacation. Then, some two years later, a hospital bill arrived for $18,836. $15,666 of the charge was  designated “trauma activation.”

It’s a huge amount of money for my family. If my baby got special treatment, okay. That would be okay. But he didn’t. So why should I have to pay the bill? They did nothing for my son.”

If my baby got special treatment, okay. That would be okay. But he didn’t. So why should I have to pay the bill? They did nothing for my son.” – Jang Yeo-im, the mom, told Vox

Jang says they had travel insurance that covers only the first $5,000.

https://www.youtube.com/watch?v=Rm9jJYMZR90

Recommended:

• Trump’s Administration Is Not A Fan of Breastfeeding
• Galactagogues Foods, Herbs, and other Ways to Increase Breast
• Shaken Baby Syndrome – Child Abuse or Vaccine Injury?
• Common Bad Parenting Advice You Should Ignore
• Detoxify and Heal From Vaccinations – For Adults and Children
• New Study Suggests Women Could, and Maybe Should, Eat While In Labor

There was an unexpected battle over a resolution supporting the use of breast milk at the World Health Organization in may. The New York Times reported that the resolution to encourage breastfeeding was expected to be approved quickly by hundreds of government delegates but the United States delegates opposed the language.

The World Health Organization (WHO) of the United Nations is an agency headquartered in Geneva, Switzerland that is concerned with international public health. A proposed resolution asked countries to restrict the misleading marketing of breast milk substitutes. In multiple studies spanning decades of research, breastmilk has been proven beyond a doubt to be the healthiest option for children. The New York Times reported that the resolution was expected to pass easily but U.S. delegates took issue with the language that encouraged countries to “protect, promote and support breastfeeding.” The U.S. did not want to impede the sale of baby formulas.

The U.S. Delegates reportedly told Ecuador, who planned to introduce the resolution, that if the proposal wasn’t dropped that the U.S. would implement trade measures and withdraw military support from northern Ecuador (violence from boarding Colombia causes ongoing issues here). The Ecuadorian delegates caved and then health advocates found another sponsor for the resolution. The Russian delegation introduced the measure, and unlike with Ecuadorian, Russia received no resistance from the U.S.

The Trump administration’s aggressive attempts to water down an international resolution supporting breast-feeding go against decades of advice by most medical organizations and public health experts.” – NY Times

Global health experts believe that the president’s stance on baby formula was due to a lack of knowledge regarding breastfeeding and the history of how baby formulas are marketed in developing countries. In these poor countries when powdered formula is mixed with unclean, unsafe water, it can lead to death.

What happened was tantamount to blackmail, with the U.S. holding the world hostage and trying to overturn nearly 40 years of consensus on best way to protect infant and young child health,” Patti Rundall, policy director of Baby Milk Action

Despite the United States’ best efforts, the final resolution retained most of the original language, but the portion calling on WHO to provide support to countries seeking to halt “inappropriate promotion of foods for infants and young children,” was removed.

A 2016 study published by The Lancet stated that breastfeeding could save 843,000 lives and $300 billion in reduced health care costs a year. The New York Times reported that the baby food market is a $70 billion industry.

This kind of support for corporations over health isn’t new. We could thank Trump’s administration for being so blatantly corrupt and unsubtle that the issues like this are brought out into the open. We could, but we won’t.

Recommended Reading:

• Galactagogues Foods, Herbs, and other Ways to Increase Breast
• Shaken Baby Syndrome – Child Abuse or Vaccine Injury?
• Common Bad Parenting Advice You Should Ignore
• Detoxify and Heal From Vaccinations – For Adults and Children
• New Study Suggests Women Could, and Maybe Should, Eat While In Labor

Glyphosate is the active ingredient in RoundUp. It’s been deemed a “probable carcinogen” by the World Health Organization (WHO), but the EPA decided the product can be used on our food at “safe levels.” The EPA banned glyphosate 30 years ago but then reversed its decision based on studies conducted by the chemical industry. Scientists wanted to determine if these “safe” levels of glyphosate are, in fact, actually safe. The Global Glyphosate Study found that glyphosate poses health risks even at very low levels.

Conducted by Italy’s Ramazzini Institute in partnership with the University of Bologna, the Genoa Hospital San Martino, the Italian National Institue of Health, Mount Sinai in New York, and George Washington University, the study is scheduled for publication in the scientific journal Environmental Health.

Related: Monsanto’s Name To Be Retired – Bayer Aims To Erase Sordid History

The study shows that children are at significantly greater risk of damage by these pesticides, which are heavily sprayed at school playgrounds, public parks, people’s laws, and other places where children often play.

Researchers have concluded that the supposedly “safe” levels of glyphosate cause microbiome imbalances and damage DNA (genotoxicity). Every animal on the planet has a unique microbiome. A healthy and diverse microbiome is essential for good health. Damage to this ecosystem occurred very quickly with pesticide consumption.

Related: How to Avoid GMOs in 2018 – And Everything Else You Should Know About Genetic Engineering

Related: Sugar Leads to Depression – World’s First Trial Proves Gut and Brain are Linked (Protocol Included)

The Ramazzini Institute in Italy announced they’re launching a crowdfunding campaign for the first-ever comprehensive global study on glyphosate-based herbicides.

This is our chance to take scientific control away from the chemical industry – we can, at last, make a real difference – Please Donate to the Study Here.” – Sustainable Pulse

How prevalent is glyphosate in food? The Canadian Food Inspection Agency (CFIA) tested 3188 foods and determine that glyphosate was found in nearly one-third of all foods tested. Some foods contain alarmingly high levels of the chemical.

Georgia took custody of a 15-year-old child named David in April when he tested positive for marijuana. The parents, Matthew and Suzeanna Brill, say they gave their son marijuana to treat his seizures. They are fighting to regain custody of David while they are charged with reckless conduct and facing jail time.

The Brills say David had up to ten seizures a day but was completely free from seizures when their son began smoking marijuana. The couple said he had not gone that long without a seizure before.

Nine states and Washington D.C. allow recreational marijuana, and Medical marijuana is legal in 29 states. But Georgia has very strict marijuana laws. The state does allow those with a state-issued medical card to possess “low THC oil” but physicians are not allowed to prescribe marijuana for medical use and it’s illegal to sell or possess marijuana.

The only way he could get a medical card would be a six-year waiting list,” Suzeanna said.

So the Brills, frustrated with traditional prescription medication, took matters into their own hands. Matthew said he smoked the illegally-purchased marijuana first to make sure it was okay before giving it to his stepson.

Someone alerted the Georgia Division of Family and Children Services to the marijuana that David was using. The couple was in jail for six days. On April 20, David was taken away and remanded to state custody. On that very day, he had a seizure and had to be rushed to a hospital.

When I talked to him tonight… the 10-minute phone call I was allowed to have with him, he is on the verge of going into a seizure,” Suzeanna said.

David is currently living in a group home 60 miles from his parents.

They’re facing real criminal charges. I think even if they beat the criminal case…They still are definitely in hot water with regard to Child Protective Services.” – Criminal defense attorney Rachel Kugel

Recommended:

• Marijuana Laws by State
• How Raw Milk Can Be Dangerous & Where It Is Legal
• Co-Sleeping is Not the Reason for High Infant Mortality Rates in the U.S.
• Common Bad Parenting Advice You Should Ignore