Why GLUTEN is so much WORSE for your health than you might have thought (op-ed)

Walk around in any street markets in France, Italy or Spain, and you’ll find lots of choices for bread that is baked daily, fresh and “clean” without insane softening “agents,” without bleach and without ingredients that have industrial applications. Yet, walk into almost any American grocery store or supermarket, and the majority of the bread is made to last for weeks on end, in that tight plastic bag or wrapping, ensuring a very long shelf life, while shortening human life for those who consume it regularly. This requires careful consideration.

In America, research regarding the safety of food for humans to consume is done by certainly one of the most corrupt government-run agencies ever, the Food & Drug Administration (FDA). Even the American Medical Association (AMA) and the Centers for Disease Control (CDC) aren’t quite as insidious and nefarious, responsible for leading more humans down the path of self-destruction through adulterated food and contaminated medicine.

Gluten research is polluted with Google-driven misinformation and AI-driven disinformation. Most American gluten contains a whole laundry list of known carcinogens that the European Union bans, to protect consumers across the board. American gluten has entire categories of diseases associated with it, including irritable bowel syndrome, Celiac disease, diverticulosis, ulcers, polyps and the list goes on.

Plus, gluten is already sticky from the wheat heads, so it often remains in the human digestive track long past the 24 hours within which all food should be expelled, or it becomes toxic. So constipation is a huge enemy of the American consumer’s lifestyle, driving chronic inflammation, digestive disorders, cancer of the colon and of course, obesity.

You don’t have to have “gluten intolerance” to become unhealthy from consistently eating American gluten

Some people are essentially allergic to gluten, where their body senses it is chock full of toxic ingredients, causing their immune cells to overreact and attack it, creating a perpetual battle ground in their intestines, resulting in chronic inflammation that exacerbates just about every illness, sickness, disease and disorder known to man.

The average American loaf of bread contains ingredients with industrial applications, like those used to manufacture explosives, petroleum products, pesticides and even yoga mats. Got fast food disease?

Everyone is “intolerant” to eating ingredients that cause explosions and fuel tractors, but the FDA claims everything is “Gras” or “generally recognized as safe” to eat, though plenty of experts around the globe completely and utterly disagree. Has the FDA any science to back up these false claims? No.

That’s not all, folks. Some of these bread and dough chemicals are used in plastics, like for vinyl, or to bleach the plastic white. And potassium bromate, used to help bread rise, is linked to thyroid and kidney cancers in animals. Don’t forget, humans are animals too. Got cancer? Maybe it’s from all that azodicarbonamide (ACA), a chemical that forms bubbles in plastics and foams, used in American dough. Yep. ACA has been banned for consumption by the European Union for years. They know and must care, unlike the FDA. The EWG (Environmental Working Group) released a list of more than 500 U.S. products that contain azodicarbonamide. What bread are you eating regularly? Cancer bread?

You see, when ACA is heated or baked, it breaks down into two chemicals: Urethane is “reasonably anticipated” to be a human carcinogen, according to the U.S. Department of Health and Human Services. Oops. Then there’s BHA and BHT, which are both subject to stringent restrictions in the EU, that the FDA all but says are fantastic for Americans to eat all day, every day. Remember the nefarious “food pyramid?” The only thing these additives are “preserving” is a tombstone for each regular consumer. Tune your food news frequency to FoodSupply.news and get updates on more toxic American foods for sale now and FDA-approved that are “on sale” at stores near you.

Sources for this article include:

NaturalNews.com

TheGuardian.com