by Mike Adams
In recent laboratory tests, many gluten-free foods were found to containing alarmingly high levels of glyphosate weed killer, a chemical described as a “probable carcinogen” by a scientific subgroup of the World Health Organization.
Gluten-free foods are widely consumed by people who aren’t even gluten sensitive in the first place. As I explain in the eye-opening mini-documentary video below, many people mistakenly believe they have a “gluten insensitivity” when, in reality, they are experiencing the toxic effects of glyphosate in wheat products.
By Sayer Ji
As far back as 1954, reports of the full or partial resolution of schizophrenia following a gluten free diet began to surface in the medical literature. We covered this remarkable pattern of associations in a previous article titled, “60 Years of Research Links Gluten Grains to Schizophrenia.”
While the explanation for this intriguing connection has remained focused on the disruption of the gut-brain axis and the presence in wheat of a wide range of pharmacologically active and mostly opioid receptor modulating polypeptides, a new and possibly more disturbing explanation is beginning to surface: wheat consumption cuts off blood flow to the brain. Continue reading