Latest / Beyond Labels Premium / Episode #235: What Really Caused the Gluten Crisis & How to Stop It

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Episode #235: What Really Caused the Gluten Crisis & How to Stop It · Beyond Labels Premium

• 0:00
  SPEAKER_00: Are you saying that if you make a product without wheat, barley, and rye, it can be labeled gluten-free?
• 0:05
  SPEAKER_02: It caused grains to be so controversial.
• 0:08
  SPEAKER_02: It's almost like a religion of its own.
• 0:10
  SPEAKER_02: People going on a traditional gluten-free diet for 16 straight months.
• 0:15
  SPEAKER_02: 92% of the people failed to After this executive order happened, and I started to really process what's happening here and learning about the ins and out of really what's happening in the food movement and how it has been historically.
• 0:41
  SPEAKER_02: Um what's happened historically so that the people don't really have all the power that they think they have when they're relying on the government and industry, like all these backdoor deals, the revolving door, like all these things that we talk about.
• 0:54
  SPEAKER_02: But even then learning on the inside of people who we think are on, quote unquote, our own team, just how there's all these private handshakes and extortion, and you know, it it really has caused me to shift my mindset and think and ask myself, what are we doing?
• 1:14
  SPEAKER_02: Like, and how can we actually cause I don't, you know, I've talked to some people who are more on the inside than I am, and they agree that it's like we're in in a circus, and they are throwing us little bits of bread to keep us just like entertained, and then they're like distracting us by causing us to fight against other people.
• 1:40
  SPEAKER_02: Um, so that we're like, oh, look over here while we're doing this over here.
• 1:44
  SPEAKER_02: Oh, look, we care about what you think, but we're just gonna do this anyway, you know, like with that website that I brought up that they used.
• 1:50
  SPEAKER_01: Yeah.
• 1:51
  SPEAKER_02: Um, so I started to think like, what's the use of having a podcast?
• 1:57
  SPEAKER_02: Or even get out getting out there in front of people if all we're doing is saying, okay, now they're doing this, now the government's doing this, now this bill's up, you know, or now they they get their let's fight against this pesticide liability shield.
• 2:13
  SPEAKER_02: How do we actually affect change?
• 2:16
  SPEAKER_02: Like it's like one negative story after the next that we have a lot less influence than we think when you're on that field, when you're trying to play on that field.
• 2:33
  SPEAKER_02: So what do we do?
• 2:36
  SPEAKER_02: How do we be this beacon of hope?
• 2:38
  SPEAKER_02: How do we grow real food and have healthy communities and healthy families so we can turn this ship around?
• 2:48
  SPEAKER_00: Because it does seem like it does seem like this this is this is this is why I'm for food emancipation.
• 3:00
  SPEAKER_00: I mean I I I think I think um ultimately it's not gonna come from the the government, the number the government is never going to go against big ag, big food, big processing, big pharma.
• 3:16
  SPEAKER_00: It's just not.
• 3:17
  SPEAKER_00: Well, I mean, unless there's a complete societal collapse because that's that's runs Wall Street, it runs the banks, it r I mean it it's it's the it's the seat of power.
• 3:31
  SPEAKER_00: And so the only thing that turns it around is individual choice.
• 3:42
  SPEAKER_00: And so that's what we're and that's what we're about.
• 3:46
  SPEAKER_00: And yeah, maybe uh maybe maybe maybe this podcast is not unnecessary.
• 3:53
  SPEAKER_00: Or you know, ma maybe we just need to need to um I don't know, lead by example, help people.
• 4:05
  SPEAKER_00: I don't know.
• 4:06
  SPEAKER_00: I mean I'm I'm I'm doing all I can to to get farmers farming better and help people to buy from farmers.
• 4:17
  SPEAKER_00: I mean that's what we need.
• 4:18
  SPEAKER_00: We need we need we need farmers to farm better and we need people to buy from those farmers.
• 4:24
  SPEAKER_00: Those two that that's to those two things.
• 4:26
  SPEAKER_00: And if we if we do that, then we're then then basically we just we just say government, you can go do what you want to, but as for me and my house, we're gonna, you know, we're gonna go this way.
• 4:38
  SPEAKER_02: Yeah, you create your different a different field.
• 4:40
  SPEAKER_02: Sure.
• 4:40
  SPEAKER_02: You don't play in their field, you create a different field.
• 4:43
  SPEAKER_00: Absolutely.
• 4:43
  SPEAKER_02: And you know, I was thinking that um I think that's the value of our podcast, is that to get the people to buy from those farmers, the people have to have the incentive.
• 4:58
  SPEAKER_02: And they have to have the motivation of why they're gonna buy from that farmer.
• 5:04
  SPEAKER_02: Why are they gonna drive the extra mileage to go buy from a farm and not just shop at one grocery store for all their stuff?
• 5:11
  SPEAKER_02: And I think that in part, we need to keep pointing out these stories, you know, these challenges that are happening with bills and with industry, so that people, number one, can wake up and number two, remain with eyes wide open.
• 5:26
  SPEAKER_01: Right.
• 5:26
  SPEAKER_02: So, as negative as the stories are, you can really have this.
• 5:31
  SPEAKER_02: Um, we're really good at going into like a state of denial as humans and kind of romanticizing things.
• 5:38
  SPEAKER_02: And so I do think there's some benefit to keeping keeping it close enough to you that you're aware of what's actually happening and you're so you're not blinded, you're not duped, right?
• 5:49
  SPEAKER_02: But keeping it fur far enough from your soul that it's not gonna cause you to become cynical or give up hope.
• 5:57
  SPEAKER_01: Uh-huh.
• 5:58
  SPEAKER_02: You know, because I think, you know, don't you think that this is the executive order on making glyphosate part of our national defense, it has hurt, do you think it's hurt Maha?
• 6:11
  SPEAKER_00: Oh yeah.
• 6:12
  SPEAKER_00: Well, it's especially it would not have hurt Maha if Kennedy had come out, if Kennedy had come out and said, I disagree with this, but um it's a it's a big world and a big cabinet, and this isn't my you know, it's not my area of uh of responsibility.
• 6:32
  SPEAKER_00: So um if if he had of course, you know, Lisa says if he had done that, he'd have been he'd have been sacked.
• 6:43
  SPEAKER_00: And maybe he would have.
• 6:44
  SPEAKER_00: But um Yeah, I guess that's the difference between me and other people.
• 6:53
  SPEAKER_00: That's that's that's why that's why I'm not there and he's there.
• 6:57
  SPEAKER_00: But but that's another reason why I have no desire to be there, because I don't want to be put in that kind of position where you either endorse it or you're gone.
• 7:06
  SPEAKER_00: Yeah.
• 7:07
  SPEAKER_00: Uh that's a that's a tough situation.
• 7:09
  SPEAKER_00: But I mean, reading between the lines, that's basically what Lisa said.
• 7:12
  SPEAKER_00: When we ask her, you know, why did he do it?
• 7:15
  SPEAKER_00: Well, because if he hadn't, he'd have been gone.
• 7:18
  SPEAKER_00: Yeah, that makes sense.
• 7:19
  SPEAKER_00: That that's pretty that's pretty um sobering.
• 7:23
  SPEAKER_02: It is.
• 7:24
  SPEAKER_02: It is very especially because Kennedy spent part of his career suing Monsanto over like these types of chemicals.
• 7:30
  SPEAKER_02: So can you can imagine the torment, internal torment he must have gone through to have to come to that realization that he basically had to take a bullet for to keep the rest of the his agenda moving forward, I would presume.
• 7:45
  SPEAKER_02: Of course, you know, we're we're like Lisa Stokey and we are uh speculating.
• 7:51
  SPEAKER_02: But it is kind of a I think this is a great awakening moment for people that um put their faith in the government and in the movement.
• 8:02
  SPEAKER_01: I agree.
• 8:03
  SPEAKER_02: And like I said, they're gonna they have gotten some small wins, so praise them for that.
• 8:08
  SPEAKER_02: But like we've said before, Kennedy's main role, I think, in all of this has been to bring awareness.
• 8:16
  SPEAKER_02: Yes, the information has done that, yes, yes, yeah, because it's it's the informed citizenry, right?
• 8:23
  SPEAKER_02: Informed citizenry that's gonna turn this around.
• 8:26
  SPEAKER_02: Yeah, so having said that, let's inform our listeners.
• 8:31
  SPEAKER_02: Yeah, how do you like that segue?
• 8:33
  SPEAKER_02: Yeah, right.
• 8:34
  SPEAKER_00: There we go.
• 8:36
  SPEAKER_02: So um I have some some news updates, but do you have anything that you want to kick us off with, or you want me to jump right in?
• 8:44
  SPEAKER_00: No, you can jump right in.
• 8:45
  SPEAKER_02: What you got?
• 8:47
  SPEAKER_02: Okay, so here is one thing that I that FDA is trying to do, is they are actually now FDA is taking steps to, as they say, want they want to improve the gluten ingredient disclosure in foods.
• 9:09
  SPEAKER_02: So gluten-free foods is a huge market, Joel.
• 9:14
  SPEAKER_02: It's valued at around seven to eight billion dollars, seven to eight billion dollars uh in for gluten-free foods.
• 9:22
  SPEAKER_02: I mean, this is this is huge.
• 9:24
  SPEAKER_02: This is this is no longer a movement.
• 9:27
  SPEAKER_02: This is now part of our food system, you know, this is a way of life for so many people.
• 9:33
  SPEAKER_02: So, what they're doing is they're responding to a citizen's petition.
• 9:39
  SPEAKER_02: And so today this is going to be one of my themes.
• 9:41
  SPEAKER_02: Uh, we've got a couple citizens' petitions, and we'll talk about that and why they um why they are important and how they have affected change.
• 9:50
  SPEAKER_02: So this is somewhat of a positive story.
• 9:53
  SPEAKER_02: So in 2023, uh the Celiac Journal submitted a citizen's position requesting that the FDA protect people who have celiac disease, and they want to protect them by strengthening the gluten-free label.
• 10:10
  SPEAKER_02: So, for example, they want all gluten-containing ingredients to be listed by name in the ingredient list.
• 10:16
  SPEAKER_02: So, for example, instead of saying flour, you'd have to say rye flour.
• 10:21
  SPEAKER_02: Or if spices or natural flavors or artificial flavors or coloring, if they contain any ingredients that contain gluten, that would have to be listed.
• 10:32
  SPEAKER_02: Currently, it doesn't have to be listed, which is shocking to me.
• 10:36
  SPEAKER_02: And they want gluten to be added to the list of allergens.
• 10:40
  SPEAKER_02: You know, there's nine major allergens that the FDA says you have to declare on a label, like milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheats, soybeans, and sesame.
• 10:51
  SPEAKER_02: And they want gluten to be added to it.
• 10:54
  SPEAKER_02: Um, and they want to include oats because of cross-contamination.
• 10:57
  SPEAKER_02: So, what the FDA is doing is they're responding to the citizens' petition.
• 11:01
  SPEAKER_02: Again, it was from 2023.
• 11:03
  SPEAKER_02: So that right then and there tells you how long it takes for government to respond.
• 11:09
  SPEAKER_02: Um, and the FDA is now requesting information that they want to use in order to figure out if they should do something to bring more transparency to this label.
• 11:23
  SPEAKER_02: They're particularly seeking information on people who have experienced adverse reactions to ingredients of interest, as they say, like rye, barley, and oats, due to cross-contact with gluten-free foods.
• 11:38
  SPEAKER_02: So people have until March 23rd of this year, to uh submit their comments.
• 11:47
  SPEAKER_02: And we'll put a link in the show description so they can do that.
• 11:50
  SPEAKER_02: And one of the things that one of the things that surprised me about this is that I wrote an article for the Maha Report, the publication with Charlie Lyons.
• 12:03
  SPEAKER_02: I wrote an article about this to shed some light on the flaws in the gluten-free label.
• 12:12
  SPEAKER_02: And goodness, Joel, the amount of pushback I got was immense.
• 12:22
  SPEAKER_02: Like I I um people were saying things like, oh, this article is useless because you didn't mention um glyphosate, like even once.
• 12:33
  SPEAKER_02: And I'm thinking, wow, number one, we're so divided, like it people are so um quick to just get into an argument, right?
• 12:45
  SPEAKER_02: Because you're not face to face.
• 12:46
  SPEAKER_02: But number two, people are missing the whole point.
• 12:48
  SPEAKER_02: So let me let me, if I can, walk you through this real fast.
• 12:51
  SPEAKER_01: All right.
• 12:52
  SPEAKER_02: This is a really this is a really important issue for people who are actively trying to avoid gluten.
• 12:59
  SPEAKER_02: And we'll and I'm gonna add a caveat to this about why we're in this position in just a moment, okay?
• 13:04
  SPEAKER_02: But um the gluten label is flawed because it only is accounting for the gluten in wheat and barley and rye.
• 13:19
  SPEAKER_02: And that label actually came from World War II.
• 13:25
  SPEAKER_02: It was um in the 19s and 1930s and 1940s.
• 13:29
  SPEAKER_02: There was a Dutch pediatrician named Um William Carl Dickey, and he linked wheat consumption to celiac disease.
• 13:37
  SPEAKER_02: And that was because during the famine of 1944, there was a wheat shortage.
• 13:40
  SPEAKER_02: Basically, the people were being starved, right?
• 13:43
  SPEAKER_02: Intentionally, and it led to improvements in children who were patients in this hospital.
• 13:49
  SPEAKER_02: They had full symptoms reversed.
• 13:52
  SPEAKER_02: And when the war ended and wheat returned, the children started eating the wheat again and the symptoms came back.
• 13:58
  SPEAKER_02: Okay.
• 13:59
  SPEAKER_02: So then he ran a set of experiments and they isolated that it was gluten in and um wheat.
• 14:06
  SPEAKER_02: And wheat, barley, and rye were the staples in northern Europe at that time.
• 14:11
  SPEAKER_02: So gluten became synonymous with only those specific grains: wheat, barley, and rye.
• 14:18
  SPEAKER_02: This is the definition that FDA still relies on today.
• 14:22
  SPEAKER_02: This is a mid-century definition, um, but it is not that simple.
• 14:28
  SPEAKER_02: Gluten is actually not one protein, it's a protein complex, and it's composed of prolamines and glutalin.
• 14:34
  SPEAKER_02: So the prolamine is the gluten fraction that is most commonly associated with an immune response.
• 14:40
  SPEAKER_02: The FDA only regulates the prolamin in wheat, which is gliadin, and rye in barley.
• 14:47
  SPEAKER_02: But every grain contains its own version of these prolamin proteins.
• 14:52
  SPEAKER_02: So um oats contain avanin, rice contains rizin, corn contains xyne, sorghum contains one, millet contains um panicin.
• 15:03
  SPEAKER_02: These these are all um compounds, these proteins in these foods that have the potential to cause the immune system to react.
• 15:12
  SPEAKER_02: And again, we'll get into that in just a moment.
• 15:14
  SPEAKER_02: Okay, this is just talking about the label.
• 15:17
  SPEAKER_02: So if you go to many gluten-free labels, uh gluten-free foods that are labeled as gluten-free, what are most of them made of?
• 15:24
  SPEAKER_02: Corn and rice.
• 15:26
  SPEAKER_00: So we know in other words, are you saying, are you saying, Sina, that uh this is a little bit new to me.
• 15:33
  SPEAKER_00: Are you saying that um that because that the the FDA, because it adopted the European idea that gluten is in only wheat, barley, and rye, rye, that if you make a product without wheat, barley, and rye, it can be labeled gluten-free?
• 15:54
  SPEAKER_02: Yes.
• 15:56
  SPEAKER_00: Huh.
• 15:56
  SPEAKER_00: All right.
• 15:57
  SPEAKER_00: Even though every grain contains a certain um nuance of gluten.
• 16:03
  SPEAKER_02: That's right.
• 16:04
  SPEAKER_02: Yes.
• 16:07
  SPEAKER_02: And we have known this since at least the 1970s.
• 16:12
  SPEAKER_02: So, for example, um, researchers in 1979 saw that corn could provoke an antibody response in some people.
• 16:21
  SPEAKER_02: This was a landmark study um published in clinical and experimental immunology.
• 16:27
  SPEAKER_02: And what they showed was that people with Crohn's, ulcerative colitis, and celiac disease had significant elevated bodies of um antibodies when they ate corn.
• 16:40
  SPEAKER_02: But here's the thing: it wasn't just them, also, people in the control group had elevated levels of antibodies to the corn.
• 16:48
  SPEAKER_02: Not everybody, but some did, meaning that even people who didn't have this diagnosis of some kind of gastrointestinal issue, they were also having an immune immune reaction to the corn.
• 17:01
  SPEAKER_02: Um, the corn that they used in that landmark study was the same corn found in Kellogg's cornflakes.
• 17:11
  SPEAKER_02: They actually, they actually gave a nod in the study to cornflakes for donation.
• 17:18
  SPEAKER_02: Cornflakes are marketed as a quote unquote safe, gluten-free breakfast staple for people who have celiac and gluten sensitivities.
• 17:29
  SPEAKER_02: The the researchers of this study concluded that those antibodies were a sign of leaky gut or increased um mucosal permeability.
• 17:39
  SPEAKER_02: So it caused leaky gut.
• 17:41
  SPEAKER_02: So this study showed that the immune system in some patients does exhibit this clear recognition of corn proteins and indicating a loss of oral tolerance similar to what we're seeing in wheat.
• 17:53
  SPEAKER_02: Subsequent studies have shown something even more disturbing.
• 17:57
  SPEAKER_02: So, for example, 2013, 2015, there are studies demonstrating that corn actually can elicit a cellular immune response in some people, which is a different immune response.
• 18:09
  SPEAKER_02: It can stimulate release of things like interferon gamma, which is a master cytokine that's responsible for actually degrading the um the intestine.
• 18:18
  SPEAKER_02: So, and it does this at levels that are equal to wheat triggering this response.
• 18:26
  SPEAKER_02: These findings are really critical because a cellular response means that there's actual damage to the intestinal lining and not just an immune recognition.
• 18:37
  SPEAKER_02: Okay.
• 18:38
  SPEAKER_02: Similar things have happened with rice in the scientific literature.
• 18:42
  SPEAKER_02: Um, rice is thought of to be gluten-free.
• 18:45
  SPEAKER_02: Again, it has a prolamine um gluten compound in it.
• 18:49
  SPEAKER_02: And it also has been shown to be cross-reactive in the immune system because of molecular mimicry.
• 18:56
  SPEAKER_02: Your the immune system can't always differentiate between that prolamine and wheat and rice.
• 19:01
  SPEAKER_02: Um, and there's other studies we can talk about that go into that.
• 19:06
  SPEAKER_02: But the the issue is there's the FDA still doesn't get it.
• 19:13
  SPEAKER_02: They're only asking for if you've had um issues with adverse reactions to rye and barley and oats due to quote cross contact with gluten-containing foods.
• 19:26
  SPEAKER_02: This, I mean, to me, I'm like, this is so antiquated in thinking.
• 19:30
  SPEAKER_02: As I said, we've known this at least since the 1970s.
• 19:33
  SPEAKER_02: Like, why are they so behind on this?
• 19:35
  SPEAKER_02: You know, and a lot of people get into this issue where they're they're having problems.
• 19:40
  SPEAKER_02: Like I my heart goes out to them because this happened to me.
• 19:43
  SPEAKER_02: You're feeling sick, um, doctors can't figure it out, and you're thinking maybe it's gluten.
• 19:49
  SPEAKER_02: So you go, you remove wheat, barley, and rye, right?
• 19:52
  SPEAKER_02: You go what's called traditional gluten-free.
• 19:55
  SPEAKER_02: You rely on this certified gluten-free label because we're told that it's safe.
• 20:00
  SPEAKER_02: And so what happens is you replace your wheat with corn and rice in these gluten-free products.
• 20:06
  SPEAKER_02: It leads to what's in called an inflammatory loop, uh, what we call gluten-free whiplash.
• 20:13
  SPEAKER_02: So you're you're consuming these gluten-free, quote unquote, gluten-free staples like corn and rice.
• 20:19
  SPEAKER_02: And at first, your immune system gets a break from the glutins that are in the wheat, barley, or rye, right?
• 20:26
  SPEAKER_02: So you it seems like you're having progress.
• 20:29
  SPEAKER_02: Your immune system's calming down.
• 20:31
  SPEAKER_02: But then the prolamins in the corn and rice are thought of as quote unquote invaders by the immune system.
• 20:38
  SPEAKER_02: And so you start having an inflammatory response to corn and rice.
• 20:41
  SPEAKER_02: And the body will release cytokines, for example, the damage to the tide junctions and the intestinal wall.
• 20:47
  SPEAKER_02: The leaky gut allows more undigested proteins into the bloodstream, agitating the immune system further.
• 20:54
  SPEAKER_02: So then your symptoms come back.
• 20:55
  SPEAKER_02: You see what I mean?
• 20:56
  SPEAKER_02: That's what we call it the gluten-free whiplash.
• 20:59
  SPEAKER_02: So this is really, really common.
• 21:03
  SPEAKER_02: One of the one of the best studies that's cited came out of 2009 from the Alimentary Pharmacology and Therapeutics Journal.
• 21:12
  SPEAKER_02: And it reported that people going on a traditional gluten-free diet, so no wheat, barley, and rye, for 16 straight months, 92% of the people failed to heal their gut lining.
• 21:29
  SPEAKER_00: Wow.
• 21:30
  SPEAKER_02: 16 straight months of FDA-defined gluten-free, 92% failure rate.
• 21:37
  SPEAKER_02: And 1% even got worse.
• 21:40
  SPEAKER_02: The researchers of that study concluded that that healing the gastrointestinal tract is, quote, exceptionally rare on a traditional gluten free diet.
• 21:50
  SPEAKER_02: This suggests that this certified gluten free label is potentially preventing people from healing the gut.
• 21:57
  SPEAKER_02: Now, is it Across the board and all people?
• 22:01
  SPEAKER_02: No.
• 22:02
  SPEAKER_02: According to the research, we're thinking that maybe 50% of people who are having an issue with gluten also are developing antibodies to corn, for example.
• 22:13
  SPEAKER_02: It's high enough that some scientists in the literature have actually been calling for a reevaluation of the gluten-free label to include corn and rice.
• 22:23
  SPEAKER_02: And this has been happening since at least 1995.
• 22:26
  SPEAKER_02: Here's a quote from the clinical, um, clinical experiments, uh, experimental and allergies from 1995.
• 22:34
  SPEAKER_02: Quote Is the allergens in rice, corn, millet, and buckwheat should be better studied before they can be recommended as alternatives for serial allergic children.
• 22:43
  SPEAKER_02: Here's one here's one from 2012.
• 22:46
  SPEAKER_02: The use of maize or corn in the formulation of prepared gluten-free foods must be re-evaluated.
• 22:54
  SPEAKER_02: So I post the, you know, the Maha report puts this article out there, and I get, you know, attacked for it.
• 23:02
  SPEAKER_02: I'm thinking, oh my goodness, like people are like, well, if you just mill the grains fresh, then you won't have this problem.
• 23:12
  SPEAKER_02: Okay.
• 23:13
  SPEAKER_02: That's a whole separate issue from this.
• 23:15
  SPEAKER_02: What I'm saying, and what I'm hoping that people will understand here, is that if you are somebody who is currently having a problem with glutins, do not trust this label.
• 23:28
  SPEAKER_02: And the FDA, even though I give them props for coming out and saying, yes, we're going to address this citizen's petition, I do not think personally, and hopefully I'm wrong, I do not think they're going to include this knowledge base that we have now, include the scientific literature, to update this label.
• 23:52
  SPEAKER_02: I think they may say, oh, okay, we're gonna add, you know, oats and put it as an allergen or whatnot, but it's not gonna make a difference because the bulk of gluten-free quote-unquote foods are still gonna come from corn and rice.
• 24:08
  SPEAKER_01: Right?
• 24:09
  SPEAKER_02: So you see what I'm saying?
• 24:10
  SPEAKER_02: Like, I don't want people to be duped.
• 24:12
  SPEAKER_02: I want, and if you're having problems with gluten, don't trust this label and don't rely on the government to be like, oh, you know what?
• 24:18
  SPEAKER_02: We have known this since the 70s and we are gonna change it.
• 24:22
  SPEAKER_00: Like I just Yeah, well, I mean, uh it's um um it just goes without saying here that the bureaucracy you and I know bureaucracy moves slowly.
• 24:37
  SPEAKER_00: You'll you'll never you're never going to get you're never gonna get cut it cutting edge buy-in from a government agency.
• 24:45
  SPEAKER_00: Government agencies are extremely um reluctant to be out in front of anything.
• 24:54
  SPEAKER_00: They basically respond to things that are out on a cutting edge, you know, uh 20 years later.
• 25:00
  SPEAKER_00: I I deal with this all the time with farmers who are wanting to get a government grant for something, or uh and I say or or they want to go to a you know a government seminar on something.
• 25:10
  SPEAKER_00: I say, look, whatever the government says is the new thing has probably already be been being done by those of us on the cutting edge for 20 years.
• 25:24
  SPEAKER_00: And 20 years in, oh, maybe we should try some controlled grazing, you know, uh, or you know, uh electric fence, or what you know, it's it's it's clear, it's way, way behind.
• 25:35
  SPEAKER_00: And so um I think I think maybe it's it's important.
• 25:41
  SPEAKER_00: I mean beyond labels, that's where we are, is to help people to understand if you're putting your faith, if you have a celiac, if you have a leaky gut, if you have gluten problems, putting your faith in a government-approved label is inherently going to put you 20 years behind the discovery process.
• 26:05
  SPEAKER_02: Yeah, at a minimum, right?
• 26:08
  SPEAKER_02: Um, because what has it been?
• 26:09
  SPEAKER_02: 60, 70 years now?
• 26:11
  SPEAKER_02: Yeah.
• 26:11
  SPEAKER_00: I mean, it's I was being I was being charitable.
• 26:14
  SPEAKER_00: I was trying to be charitable.
• 26:16
  SPEAKER_02: All right, we'll go with that.
• 26:18
  SPEAKER_02: Yeah.
• 26:18
  SPEAKER_02: But as a little tidbit, um, so talking about cutting edge in the government, did you see Kennedy talk about the newest way the future of combating weeds in food crops is lasers.
• 26:37
  SPEAKER_02: Did you see that?
• 26:38
  SPEAKER_00: No, I didn't see that.
• 26:39
  SPEAKER_00: I've been I've been out of the I've been out of pocket for about three weeks.
• 26:42
  SPEAKER_00: I've been in Israel and every place else.
• 26:44
  SPEAKER_00: So I haven't I haven't seen all that.
• 26:46
  SPEAKER_00: Lasers are gonna they're gonna they're gonna zap weeds with lasers.
• 26:50
  SPEAKER_02: Yes, and there's a video of it.
• 26:52
  SPEAKER_02: Um he talked about like each one of those machines is probably a million dollars, and there's a video of it literally, it it almost looks like a it reminded me of like a drone going into um you know military situation and targeting people, you know, like shooting.
• 27:10
  SPEAKER_01: Right.
• 27:10
  SPEAKER_02: It's similar to that.
• 27:11
  SPEAKER_02: It's this machine, it literally has these lasers that come out of it to to target weeds.
• 27:17
  SPEAKER_02: And on this program, he's talking about how that is the quote future of farming is using lasers to combat weeds.
• 27:26
  SPEAKER_00: So I thought, wow, we have maybe maybe the future of farming is um is um letting cows eat weeds.
• 27:37
  SPEAKER_00: Uh how's how's that for a different all for an alternative view?
• 27:42
  SPEAKER_02: That's back to the future.
• 27:44
  SPEAKER_02: Yes, that uh I that I think you know we've come to a sci-fi place when cows eating the weeds is an alternative view.
• 27:57
  SPEAKER_02: Like and lasers are our future.
• 28:02
  SPEAKER_02: I'm like, oh man, I wonder if this is something to do with like there's some military contract here, like you know, you know, the military love to get that kind of technology pushed through as well.
• 28:12
  SPEAKER_00: Oh yeah, yeah, yeah.
• 28:14
  SPEAKER_02: So I don't know, maybe there's another, like Lisa Stokey said, maybe there's some other deal or agreement going on there to I don't know, but that that really did shock me.
• 28:22
  SPEAKER_00: And I thought, oh, I can just see Joel having this machine on polyface, shooting these lasers, like well, you know, I mean, I mean, uh alternative weed control has been on the on the checklist for a long time.
• 28:38
  SPEAKER_00: And I got a I got a pitch just uh yesterday actually from a company that is uh that has designed a a uh a steam a steam machine to steam off weeds.
• 28:49
  SPEAKER_00: And uh they were asking me to take a look at it and all and I I just I I don't have time.
• 28:54
  SPEAKER_00: I get pitches like this all the time, people that think they've got the answer to everything.
• 28:59
  SPEAKER_00: And um, I mean here, yeah, we just uh we just let the cows eat the weeds, but you know, I'm not a crop farmer, so I'm not the right one to to you know talk to about weeds.
• 29:10
  SPEAKER_00: But uh yeah, to say so they they want to go down through, they have a machine that makes steam and it uses AI to identify you plug in, you plug in all these uh different the plants that you want to uh kill, and using AI, this machine goes down through your field with little nozzles, and it and it squirts steam on the plants that the AI identifies as uh as a weed.
• 29:42
  SPEAKER_00: There you go.
• 29:43
  SPEAKER_02: So I would say steam is preferable to lasers.
• 29:48
  SPEAKER_00: I would agree with that.
• 29:49
  SPEAKER_00: Yeah, yeah.
• 29:49
  SPEAKER_00: I would I mean in a in a overall technology ecology standpoint, I would I would buy the steam before I would the laser, I think.
• 29:57
  SPEAKER_02: Yeah, wow, this that's crazy.
• 29:59
  SPEAKER_02: That's what a day we're in.
• 30:01
  SPEAKER_02: But okay, so to get back to the the gluten one, um, so this is something I was I was really thinking about, and I'm looking at um headlines in the news, and I'm thinking, why do we even have this gluten problem?
• 30:18
  SPEAKER_02: And and you know what I think that it's uh and this is large part what people were you know upset about and attacking me for.
• 30:26
  SPEAKER_02: Uh, but this is a second, a separate article, right?
• 30:30
  SPEAKER_02: This is a separate topic.
• 30:31
  SPEAKER_02: Why do we have this problem?
• 30:33
  SPEAKER_02: And so I just wanted to share some things that I was thinking about because it does relate to some headlines in the news, okay?
• 30:40
  SPEAKER_02: I think this is a much more complex issue than most people think about.
• 30:45
  SPEAKER_02: And I think it's really important for people to stay open-minded because you can really connect a lot of dots here and help yourself because a lot of us are getting sick, right?
• 30:58
  SPEAKER_02: There's like up to even some of the estimates are like 80, 85% of Americans are sick now with some kind of chronic illness.
• 31:07
  SPEAKER_02: I mean, it's really out of control.
• 31:09
  SPEAKER_02: And a lot of the dietary protocols that people go on to heal themselves do remove grains, like not all of them, but a lot of them do.
• 31:19
  SPEAKER_02: Um, and I don't think, and I think that it's caused grains to be so controversial, it's almost like a religion of its own.
• 31:28
  SPEAKER_02: And and I don't think that's healthy.
• 31:31
  SPEAKER_02: You know, I don't think it's healthy for us to label any food as um, you know, like label grains as being like toxic or whatnot, because everybody's an individual.
• 31:44
  SPEAKER_02: So I wanted to run you one run by you a few of the things that I've been thinking about and and that I have learned about in gluten, about gluten.
• 31:53
  SPEAKER_02: And again, some of this is from my training.
• 31:56
  SPEAKER_02: I am a gluten-free society practitioner.
• 31:59
  SPEAKER_02: So when people are so adamant that gluten is only a modern issue, I do push back on that because we have historical precedents to demonstrate that it's it's not just a modern issue.
• 32:17
  SPEAKER_02: Yes, glyphosate has definitely caused this issue to become like exponentially worse.
• 32:28
  SPEAKER_02: But and we'll get into that in a moment.
• 32:30
  SPEAKER_02: But just from a historical and bioarchaeological perspective, we have in the records from the first century AD, uh, we have from the first century bones and evidence that that celiac, for example, existed.
• 32:51
  SPEAKER_02: So uh, and I'm not gonna get into too much detail about each one of these things.
• 32:55
  SPEAKER_02: I just want to go through some of these highlighted points.
• 32:58
  SPEAKER_02: But in 2008, archaeologists found in Italy the remains of a wealthy young woman and uh is a Roman woman, and they analyzed her DNA, and she has the HLA um DQ 2.5 gene, which is the primary marker for one of the primary markers for celiac.
• 33:15
  SPEAKER_02: She was very wealthy, but her skeletal remains showed severe malnutrition, osteoporosis, and she was very young when she died.
• 33:24
  SPEAKER_02: So they concluded that um she had access to the best ancient grains that there were at the time.
• 33:31
  SPEAKER_02: She was from a wealthy family, so she wasn't starved, but her body could not actually process the wheat.
• 33:36
  SPEAKER_02: That was first century.
• 33:37
  SPEAKER_02: Then we have second century.
• 33:39
  SPEAKER_02: This is when the we had this first, the first physician.
• 33:43
  SPEAKER_02: Um, and I always butcher these names, but it's like catagosia, and he gave the first clinical description of actually celiac.
• 33:55
  SPEAKER_02: Um, then we have in 1888, there was a pediatrician, Dr.
• 34:00
  SPEAKER_02: Ghee.
• 34:00
  SPEAKER_02: He gave the first modern clinical description of celiac.
• 34:04
  SPEAKER_02: This was before glyphosate.
• 34:07
  SPEAKER_01: Sure.
• 34:07
  SPEAKER_02: And, you know, and this was this was during a time when um, especially the first century, second century, when people were still fermenting the grains, you know.
• 34:16
  SPEAKER_02: So this is this happened before.
• 34:18
  SPEAKER_02: Was it um at the level that we see now in our population?
• 34:22
  SPEAKER_02: Absolutely not.
• 34:24
  SPEAKER_02: It was more rare, okay?
• 34:27
  SPEAKER_02: But it does set the precedent that some people historically have had issues with digesting glutens, and that and we can get into why in just a second.
• 34:39
  SPEAKER_00: Glyphosate uh see and I think you're pointing that out because some people think that celiac and gluten problems have only happened since glyphosate.
• 34:49
  SPEAKER_00: That's right.
• 34:50
  SPEAKER_00: So, I mean, uh numerous people.
• 34:52
  SPEAKER_00: Yeah, and and so that's just not true.
• 34:55
  SPEAKER_00: And and and modern uh modern har uh grain harvesting techniques where there's not a shock in the field to to get dew on it, then dry out, do on it, dry out, and actually very gently uh ferment a little bit before it's uh used.
• 35:10
  SPEAKER_02: Exactly, exactly.
• 35:12
  SPEAKER_02: So um, again, I completely agree it's gotten much worse because of our modern agriculture and environment, but there were cases that existed then.
• 35:23
  SPEAKER_02: This is the reason for me to um tell people about the FDA gluten-free label lie, because some people really can't um tolerate gluten.
• 35:36
  SPEAKER_02: Sure.
• 35:36
  SPEAKER_02: You know, now I think it's reversible.
• 35:40
  SPEAKER_02: Okay.
• 35:40
  SPEAKER_02: I and that's one reason why I want to talk about this because you because you can God created us to be able to, you know, digest and absorb practically anything.
• 35:52
  SPEAKER_02: Our body's very resilient, but we have to understand what's happened to our bodies in this modern society to be able to actually reverse these kinds of conditions as well as chronic and autoimmune diseases.
• 36:04
  SPEAKER_02: So enter glyphosate.
• 36:07
  SPEAKER_02: The rise in celiac disease tracks almost perfectly with the increased application of glyphosate on our food crop food crops.
• 36:16
  SPEAKER_02: Um, Stephanie Sniff did um a great um great lot of research into this and published some fantastic articles.
• 36:24
  SPEAKER_02: Their correlation value, their R value was 0.98.
• 36:27
  SPEAKER_02: This is extremely high in correlation.
• 36:31
  SPEAKER_02: So it does track with glyphosate um exposure, especially with desiccation of crops just prior to harvest, because more of that residue stays on the crops.
• 36:42
  SPEAKER_02: And the reason it's tracking is two main mechanisms that we've talked about on the show before, so let's not belabor them.
• 36:49
  SPEAKER_02: One is glyphosate is a potent antibiotic.
• 36:52
  SPEAKER_02: It selectively targets bacteria that's used in the shick and mate pathway.
• 36:57
  SPEAKER_02: We have that in our microbes in our gastrointestinal tract.
• 37:00
  SPEAKER_02: They have that shick and mate pathway.
• 37:03
  SPEAKER_02: Glyphosate is known now to selectively wipe out lactobacillus, ambipidobacteria.
• 37:09
  SPEAKER_02: Most people have heard of these um bacteria because these are very critical for our health and wellness.
• 37:16
  SPEAKER_02: We even um had, oh gosh, what's her name?
• 37:21
  SPEAKER_02: The the woman that we had at um at our health summit.
• 37:25
  SPEAKER_02: She's come on the show, the microbiome expert.
• 37:29
  SPEAKER_00: Oh, Dr.
• 37:32
  SPEAKER_00: Hosan.
• 37:33
  SPEAKER_02: Yes.
• 37:33
  SPEAKER_02: Oh my goodness.
• 37:34
  SPEAKER_02: So, Dr.
• 37:35
  SPEAKER_02: Hazan, um, she's even talked about how she's seen in her clinic people who have um low values of, in particular, bifidobacteria, are more susceptible to all these chronic and autoimmune conditions, as well as susceptible to acute infections, things like COVID.
• 37:52
  SPEAKER_02: So, very critical.
• 37:54
  SPEAKER_02: Well, glyphosate selectively wipes out those bacteria.
• 37:58
  SPEAKER_02: And this is also really important for people in terms of the gluten story, because lactobacillus species, they have a certain enzyme, a peptidase, that can degrade that more toxic um peptide of gluten.
• 38:14
  SPEAKER_02: It's called a 30-third 33-mr uh peptide of gluten.
• 38:19
  SPEAKER_02: So if you kill these bacteria with glyphosate, it removes this kind of first line, one of these first lines of digestive defense against the gluten.
• 38:30
  SPEAKER_02: So I hope I'm making I hope I'm emphasizing this, the importance enough.
• 38:38
  SPEAKER_02: We are losing microbes in our body.
• 38:42
  SPEAKER_02: And because we're losing these microbes, we're not only more susceptible to chronic and autoimmune and acute illnesses, we are losing the ability to digest certain foods, like glutins, like lectins, like oxalates.
• 38:57
  SPEAKER_02: So you see a lot of the diets now, dietary protocols for healing people are removing glutins, which is a you know types of lectins, they're removing oxalates, they're removing nuts, seeds, beans.
• 39:12
  SPEAKER_02: Those things all have um things in common.
• 39:14
  SPEAKER_02: You know, nitchates, another compound in nitshades, um, can trigger, in particular, uh joint pain and inflammation.
• 39:23
  SPEAKER_02: So we're reacting to these foods in part because we're losing these microbes because of glyphosate.
• 39:31
  SPEAKER_02: All right.
• 39:31
  SPEAKER_02: Now, glyphosate is also known as a direct toxin to your tight junctions.
• 39:37
  SPEAKER_02: Those are almost think of them like these regulated gates between your lining of your gastrointestinal tract.
• 39:45
  SPEAKER_02: And when glyphosate enters the scene, it triggers the release of zonulin.
• 39:51
  SPEAKER_02: And that's a molecule that can actually open up those gates of the gut lining, causing leaky gut.
• 39:58
  SPEAKER_02: Um, there's some research, um, like Zach Book did Zach uh Bush did some research showing that uh within 20 minutes of exposure to glyphosate, the um leaky gut actually occurs.
• 40:12
  SPEAKER_02: Um they measure what's called electrical resistance along the gut lining, right?
• 40:19
  SPEAKER_02: Because we are electrical, and the resistance can drop by 80 percent within 20 minutes of exposure to glyphosate.
• 40:26
  SPEAKER_02: And again, that allows toxins and undigested proteins to get into the system.
• 40:32
  SPEAKER_02: So um uh gluten can do that on its own, but when you add glyphosate to it, it causes an exponentially increased um release of zonulin.
• 40:47
  SPEAKER_02: So it makes the problem worse, is what I'm saying.
• 40:51
  SPEAKER_02: Um, we've also altered the grains, you know, that we have a modern um hexaploid wheat, it's a genetic giant compared with the like diploid icon, icorn, for example.
• 41:04
  SPEAKER_02: Um, so the modern wheat carries what we call the D genome that encodes the 33-mr peptide that I was talking about, that's really hard um, you know, to digest if you don't have the right bacteria.
• 41:18
  SPEAKER_02: And then we also did um like a high molecular weight gluten.
• 41:23
  SPEAKER_02: So that happened around the 1960s.
• 41:26
  SPEAKER_02: Wheat was bred for their its baking quality, right?
• 41:30
  SPEAKER_02: For its fluffiness.
• 41:31
  SPEAKER_02: And that led to producing these high molecular weight gluten subunits, they are like a defense network, they're held together by these uh reinforced disulfide bonds that act kind of like a steel mesh, physically shielding um the gluten from your stomach acid.
• 41:50
  SPEAKER_02: So it's almost like you have these enzymes.
• 41:55
  SPEAKER_02: You know, if you still have these enzymes left after all the glyphosate exposure and whatnot, that can digest some of these glutins, it's almost like they have these molecular scissors, right?
• 42:06
  SPEAKER_02: And what we've done is created this shield around these gluten proteins so the scissors can't even get to it.
• 42:13
  SPEAKER_02: So I am I explaining that well.
• 42:16
  SPEAKER_00: Yeah, well, you're you're you're you're pushing, but uh, but it's okay.
• 42:20
  SPEAKER_00: But you know, I think when when you talk about uh fluffiness and puffiness in the in the the baked product, I mean think about heavy German breads, you know, where you you have a loaf of bread and the thing weighs two pounds, you know, it's it's real heavy and dense.
• 42:37
  SPEAKER_00: And you can't eat five slices of that.
• 42:40
  SPEAKER_00: You know, you eat a slice and it's it's like a it's like a meal, but it dense, you know, dense stuff.
• 42:47
  SPEAKER_00: And and um in in here in our country, the whole the whole thing is being how how how much puffiness can I put in it?
• 42:56
  SPEAKER_00: And and when you when you start, every time you start down a genetic path, and we see this in livestock as well, and you have one one objective, and you're selecting um animals or you know, cultivars for a single objective, you're always gonna trade off other important aspects.
• 43:21
  SPEAKER_00: Always.
• 43:22
  SPEAKER_00: Which is why Temple Grandin says, you know, you have to maintain in cattle, you know, you got to maintain your balance between growth, reproduction, and immune function.
• 43:33
  SPEAKER_00: Those three are the things that take energy from the animal.
• 43:37
  SPEAKER_00: And if you breed, if you select for growth, you're gonna compromise reproduction and immune function.
• 43:44
  SPEAKER_00: If you select for only for immune function, you're gonna impact you know growth.
• 43:50
  SPEAKER_00: And so the idea is to try to keep all those in balance and and and our our uh whatever our our food industry.
• 44:02
  SPEAKER_00: Doesn't care much about balance.
• 44:04
  SPEAKER_00: You know, it's how many bushels can we get in, and you know, what kind of product can this make that uh is a is a wow factor for a consumer.
• 44:14
  SPEAKER_02: Yeah, absolutely.
• 44:16
  SPEAKER_02: And you know, I'm thinking about the fluffy breads.
• 44:19
  SPEAKER_02: I could eat a whole loaf of French bread myself, right?
• 44:24
  SPEAKER_02: It's because it's not dense and it tastes yummy, and I like the fluffiness.
• 44:28
  SPEAKER_02: So it's also like we're eating more.
• 44:33
  SPEAKER_00: Right.
• 44:33
  SPEAKER_02: You know, um, but that's part of the reformulation of wheat, is that they figured out what we like and how to get us to eat more of it.
• 44:43
  SPEAKER_02: I mean, in biblical times, right?
• 44:45
  SPEAKER_02: I mean, correct me if I'm wrong, Joel, but the the bread wasn't fluffy like that.
• 44:50
  SPEAKER_00: That's right.
• 44:51
  SPEAKER_02: You know, it was different.
• 44:52
  SPEAKER_02: And and you know, and like you said, they fermented it.
• 44:54
  SPEAKER_02: So, like way back then, humans used that long fermentation, right?
• 45:00
  SPEAKER_02: And they would like sourdough, you know, think of it like sourdough.
• 45:04
  SPEAKER_02: And it and that serves to kind of pre-digest the bread.
• 45:08
  SPEAKER_02: So the bacteria in that starter will break down some of the gluten and it neutralizes some of what we now today would call anti-nutrients.
• 45:18
  SPEAKER_02: But in our industrial bread, we use like quick rise yeast, um, which then forces our stomachs to handle this raw, more armored protein, as I described, that was never meant to be processed without you know bacterial help.
• 45:35
  SPEAKER_02: So we're we're far from the way that people used to consume these products.
• 45:45
  SPEAKER_02: And and so that so the processing, the changing of the genetics, the changing of the way that we grow the wheat, you know, and and what was spryonic.
• 45:54
  SPEAKER_02: The addition of glyphosate, the addition of glyphosate, the way that we don't ferment it anymore, like all of the whole process, the way that now we throw in um uh, you know, we mill it and we throw in uh fortified nutrients that harm some people, you know, uh especially the synthetics, all of these things have made gluten issues exceptionally worse.
• 46:22
  SPEAKER_02: But also another thing besides the gluten is the whole cocktail of chemicals that we're exposed to.
• 46:31
  SPEAKER_02: So, for example, these are some of the headlines that I wanted to share because I'm looking at all these and I'm thinking, wow, these all have something in common and and they all relate to the gluten issue.
• 46:46
  SPEAKER_02: So, for example, we talked about on the podcast previously that 60% of popular children's candies contain dangerous levels of arsenic.
• 46:55
  SPEAKER_02: Okay.
• 46:55
  SPEAKER_02: So, what do you think arsenic's gonna do in your gastrointestinal tract?
• 47:00
  SPEAKER_02: Like it, so it's not just glyphosate that's damaging this, that is contributing towards people having issues with um with glutins.
• 47:10
  SPEAKER_02: It's we've got arsenic in the cereal, uh, sorry, in the um in the candies.
• 47:14
  SPEAKER_02: It's in cereals too.
• 47:15
  SPEAKER_02: Um, here's another headline.
• 47:17
  SPEAKER_02: Ubiquitous flame retardants are linked to higher heart disease risk, according to a major new review.
• 47:26
  SPEAKER_02: So these are things that we're breathing in our own homes.
• 47:29
  SPEAKER_02: They're saying flame retardant chemicals used in sofas, mattresses, electronics, in textiles, um, these are all now shown to, with exposure, to increase your odds of cardiovascular disease by 25%.
• 47:46
  SPEAKER_02: And they're saying flame retardants alongside other chemicals, you know, like PFASs.
• 47:51
  SPEAKER_02: And this whole study about how much this is inflaming us.
• 47:55
  SPEAKER_02: Well, this also has a direct connection to your gut and inability to digest foods.
• 48:00
  SPEAKER_02: Um, atrazine, this is another recent headline.
• 48:03
  SPEAKER_02: Atrazine probably causes cancer in humans, and that's from the World Health Organization.
• 48:08
  SPEAKER_02: Uh, atrazine is the second most widely used herbicide in the United States, and um, it's a second, uh, so it's second only to glyphosate.
• 48:21
  SPEAKER_02: They're now both considered probable human carcinogens.
• 48:24
  SPEAKER_02: Atrazine's banned in the European Union and other countries because of health concerns, but here it's common in our drinking water.
• 48:32
  SPEAKER_02: Uh and again, this can this can is causing issues for our gastrointestinal tract.
• 48:40
  SPEAKER_02: Here's another one.
• 48:41
  SPEAKER_02: Pacifiers.
• 48:42
  SPEAKER_02: So, Joel, even pacifiers are labeled BPA free.
• 48:45
  SPEAKER_02: Remember that movement?
• 48:46
  SPEAKER_02: Like how hard they fought to get BPA out of stuff.
• 48:50
  SPEAKER_02: So even when it's labeled BPA free, uh, these pacifiers are exposing babies to toxic chemicals, according to a new study.
• 49:00
  SPEAKER_02: And they're showing that um the pacifiers can now release, um, can release BPA uh because it's found in um the plastic that's on the outside of the pacifier.
• 49:14
  SPEAKER_02: So not the part that they're actually sucking on in their mouth, but the part outside of it is actually leaking this BPA um into the baby.
• 49:22
  SPEAKER_02: Scientists found seven commercially available pacifiers released BPA in amounts ranging from tens to tens of thousands of nanograms or billions of a gram per pacifier.
• 49:35
  SPEAKER_02: Um, even the lowest level of 33 nanograms exceeded Europe's current safety threshold for infants and toddlers.
• 49:43
  SPEAKER_02: It's it's banned in baby bottles and sippy cups in the European Union and the United States because it's been shown to leach from plastics into the foods and liquids.
• 49:52
  SPEAKER_02: And what they're saying is, well, these BPA-free labels are actually not reliable.
• 49:56
  SPEAKER_02: So once again, another label that has failed.
• 50:00
  SPEAKER_02: Your baby's still getting it.
• 50:03
  SPEAKER_00: You know, seeing as you went into adrazine there uh that and it's banned in Europe, you know, glyphosate's banned in Europe too.
• 50:11
  unknown: Yeah.
• 50:12
  SPEAKER_00: Glyphosate's banned in Europe.
• 50:13
  SPEAKER_00: Adrazine's banned in Europe.
• 50:15
  SPEAKER_00: Isn't it interesting that this uh executive order from Trump um saying that the availability of glyphosate glyphosate is an is a uh a national security issue, that we've got to keep glyphosate.
• 50:30
  SPEAKER_00: Europe they're obviously not starving using neither one of them.
• 50:35
  SPEAKER_00: I mean, yeah.
• 50:36
  SPEAKER_00: That right there, of course, some people would say, well, they're not defending themselves either.
• 50:39
  SPEAKER_00: You know, you guys suppose somebody could somebody could uh say that.
• 50:43
  SPEAKER_00: But but anyway, you know, this idea that we're all gonna, you know, uh starve to death if we don't have it's just not true.
• 50:50
  SPEAKER_00: It's just not true.
• 50:51
  SPEAKER_02: It's not true whatsoever.
• 50:54
  SPEAKER_02: And speaking of the atrazine, I don't know if many people know this, but the the company that produces most of atrazine used in the U.S.
• 51:03
  SPEAKER_02: is Singenta, which is owned by Chem China.
• 51:06
  SPEAKER_01: Right.
• 51:07
  SPEAKER_02: So another foreign country, they could care less, right?
• 51:11
  SPEAKER_02: I mean, I'm speculating here, but I would think, based on what I've seen, these foreign countries they just want to sell the product, right?
• 51:16
  SPEAKER_02: So we're yeah, and most glyphosate comes from foreign um countries, uh, China.
• 51:21
  SPEAKER_02: And so we're importing all the stuff that they don't want to use on their own citizens, but it can be used here, right?
• 51:28
  SPEAKER_02: Um, and the government's allowing it.
• 51:31
  SPEAKER_02: Um, speaking of the glyphosate, Florida came out.
• 51:35
  SPEAKER_02: Um, gosh, I just love what they're doing with all these tests and really providing transparency.
• 51:41
  SPEAKER_02: And I love how they are not banning things, they are clearly out there in front of the public saying, we are here to provide transparency so you can make better choices.
• 51:52
  SPEAKER_02: Yeah, love that.
• 51:53
  SPEAKER_00: So they're their surgeon, their surgeon general Lapido is uh boy, he he is true blue.
• 51:58
  SPEAKER_00: I mean, he is he's a real deal.
• 52:01
  SPEAKER_02: Yeah, I like him a lot.
• 52:03
  SPEAKER_02: Makes me want to move to Florida.
• 52:07
  SPEAKER_02: Um, so they just released new another study.
• 52:10
  SPEAKER_02: You know, they did the baby formula toxins and then the candy toxins, and now they've done bread toxins.
• 52:15
  SPEAKER_02: And what they did was they measured um the level of glyphosate in parts per billion in some commonly found breads that they got off the grocery store shelves.
• 52:27
  SPEAKER_02: And they found um glyphosate in nearly every or its rev residues in nearly every bread sample they found, including nature's own, um, their butterbread, their perfectly crafted white bread, um, wonder bread, and cereley bread.
• 52:43
  SPEAKER_02: And this was the big shocker to most people.
• 52:47
  SPEAKER_02: They also found some glyphosate, again, not as high of a level, in Dave's killer bread, which is organic.
• 52:57
  SPEAKER_02: It was found in the white done right and 21 whole grain bread brand, uh, you know, bread varieties of Dave's killer bread.
• 53:07
  SPEAKER_02: So this goes, this fits in perfectly with what you and I have talked about, that there's just widespread contamination, there's loopholes in the label.
• 53:16
  SPEAKER_02: So even though the organic label doesn't allow the use of glyphosate, it's still showing up in the foods.
• 53:25
  SPEAKER_02: So more reason to grow your own, go to your local farmers where you can see what's happening and ask them questions.
• 53:33
  SPEAKER_02: Um, but again, this is one more area where it is causing us to be able to have to have issues with digesting foods.
• 53:43
  SPEAKER_02: Um, just two more headlines real fast.
• 53:45
  SPEAKER_02: Uh, here's another one on plastics.
• 53:48
  SPEAKER_02: Plastics pose, quote, urgent threat to children's lifelong health.
• 53:52
  SPEAKER_02: Plastics contain more than 16,000 chemicals.
• 53:55
  SPEAKER_02: They release microplastics into the body.
• 53:57
  SPEAKER_02: There was a sweeping new review uh showing that from birth through adulthood, children are getting exposed to thousands of these plastic additives, um, which have been declared to be hormone disruptors, trigger inflammation, affect brain development, set them up for chronic conditions.
• 54:18
  SPEAKER_02: Um and there's like these negotiations for United Nations Global Past Plastic Treaty, uh, primarily due to pressure from the oil industry and U.S.
• 54:29
  SPEAKER_02: opposition uh to you know to the production limits.
• 54:34
  SPEAKER_02: So there's all this going on behind the scenes that most people aren't aware of.
• 54:39
  SPEAKER_02: But um there's there's so many microplastics going into the body, and that as they're showing, is causing leaky gut, which is contributing to all these other conditions that we're seeing.
• 54:51
  SPEAKER_02: Like children, some sometimes children now are now can't eat things like pepper, for example.
• 54:57
  SPEAKER_02: I mean, pepper, you know, the it's spice.
• 55:00
  SPEAKER_02: Yeah.
• 55:01
  SPEAKER_02: So yeah, so this is one reason.
• 55:03
  SPEAKER_02: Um, one last headline that came out, and again, these are all like just in the last week, I just pulled these up.
• 55:09
  SPEAKER_02: Um, forever chemicals disrupt placenta during critical first trimester.
• 55:15
  SPEAKER_02: So 31 placenta's were tested and uh for um PF uh PFAS's uh you know, type of plastic, these are the forever chemicals.
• 55:26
  SPEAKER_02: They call them that because it's so hard for the to break them down.
• 55:30
  SPEAKER_02: So 31 placentas were tested, all of them were positive in these forever chemicals.
• 55:38
  SPEAKER_02: Uh, as of so there's this push to replace them.
• 55:42
  SPEAKER_02: Um, as of early 2026, there these intentionally added forever chemicals in like paper food and packaging.
• 55:52
  SPEAKER_02: Um, they were largely phased out due to the FDA and state bans, like in California and New York and Minnesota.
• 56:00
  SPEAKER_02: But what's being shed light on now is that the replacements are just as toxic and sometimes they're even harder for the body to filter out and harder to filter out from water, example, if for example, like drinking water.
• 56:14
  SPEAKER_02: Um, so even things like your clothes, they're saying have these forever chemicals in them.
• 56:21
  SPEAKER_02: So they're suggesting now switch to 100% cotton and organic or linens, like start with your underwear and sheets and blankets.
• 56:29
  SPEAKER_02: And so if you read these headlines, uh, it just sounds like we're in this toxic soup.
• 56:36
  SPEAKER_02: And you know, they're gonna get you, it's everywhere you look, you can't escape it, you know, clothes, water, food, air, you know, and and that's true.
• 56:46
  SPEAKER_02: We're measuring all these samples, everything, but but I I was coming to two conclusions.
• 56:51
  SPEAKER_02: Number one, it's no wonder so many people are having problems digesting gluten.
• 56:57
  SPEAKER_02: I mean, look at all the insults that that the body's having to deal with.
• 57:02
  SPEAKER_02: But on the same line, realize that people are also having problems digesting oxalates and other lectins and pepper in some cases, you know.
• 57:12
  SPEAKER_02: So that's number one, that it's not it should not be a surprise to anybody.
• 57:18
  SPEAKER_02: And number two, I do strongly believe that the difficulties we're having are largely from the the chemicals.
• 57:29
  SPEAKER_02: You know, this is largely a chemical-driven problem, with the exception of a handful of people who potentially were born like this or was passed down on their in their biofield.
• 57:41
  SPEAKER_02: The positive part of that is that means it's reversible, right?
• 57:46
  SPEAKER_02: So one of the things we have to do is take individual responsibility, be educated, know where the chemicals are coming from, and start in your own home to try to detox your own environment.
• 57:59
  SPEAKER_02: You know, water filters, and especially, you know, the carbon-based water filters, for example.
• 58:04
  SPEAKER_02: Um, you can get air filters because we know glyphosate and other compounds are in the air.
• 58:09
  SPEAKER_02: You know, Joel, I just interviewed someone about um geoengineering as a bonus episode for our podcast.
• 58:18
  SPEAKER_02: And it was fascinating, Joel.
• 58:20
  SPEAKER_02: Uh I went through and looked at historical records and was able to find in the government's own records, even in Senate hearings, that they're debating about the use of geoengineering and admitting that they used it and they used it in Vietnam War and Operation Popeye.
• 58:40
  SPEAKER_02: Like they're they're openly and have been admitting it that it's been just just so we don't lose anybody, we're talking about chemtrails.
• 58:48
  SPEAKER_02: Yeah, weather modification, yeah, weather modification.
• 58:51
  SPEAKER_00: But the the the common kind of you know uh layman's lingo here is um is chemtrails.
• 58:57
  SPEAKER_02: Yes, yes, and that's the word I try not to use that word because they will label you as a conspiracy theorist, right?
• 59:05
  SPEAKER_02: And that's intentional, yeah.
• 59:07
  SPEAKER_02: But it the government calls it, you know, one of the words they use is geoengineering.
• 59:11
  SPEAKER_02: Yeah, uh, and and so it is well documented and they justify using it, and they're still using it today.
• 59:18
  SPEAKER_02: So it's another exposure that we have to chemicals.
• 59:22
  SPEAKER_02: So you can filter your air within your home, for example.
• 59:24
  SPEAKER_02: It's another reason for people to do a daily detox, like not only an emotional detox, but a physical detox.
• 59:31
  SPEAKER_02: And there's lots of gentle products that you can use to detox daily.
• 59:38
  SPEAKER_02: But again, I think of this as hopeful.
• 59:40
  SPEAKER_02: So you look at the new, so it's all about perspective, right?
• 59:43
  SPEAKER_02: Joel, you look at these headlines and you can walk away thinking, oh man, we're doomed.
• 59:47
  SPEAKER_02: There's nothing we can do about this, it's everywhere.
• 59:50
  SPEAKER_02: You know, just kind of throw your hands up and like, well, I'm just gonna eat whatever then, you know.
• 59:53
  SPEAKER_02: Uh but you can also walk away connecting the dots and being like, oh, it's this is obviously why we're having so many problems.
• 1:00:01
  SPEAKER_02: Sure.
• 1:00:01
  SPEAKER_02: It's all these insults on the body.
• 1:00:03
  SPEAKER_02: And you know what?
• 1:00:03
  SPEAKER_02: There is something I can do about it, and I can start in my own home.
• 1:00:06
  SPEAKER_02: Um, and if the reason why I feel like I kind of had a perceptual advantage in this regard is because I've studied reversing diseases for so long that to me, it's really obvious that you reverse the disease by removing toxicities, meaning detox, and um replacing nutrients that are lost.
• 1:00:29
  SPEAKER_02: It's just two sides of the same coin.
• 1:00:32
  SPEAKER_02: So I wanted to bring this to everybody's attention to say, look, if you're having problems with gluten, don't trust that label and don't trust that the government's gonna fix this label for us.
• 1:00:42
  SPEAKER_02: You know, don't be duped.
• 1:00:43
  SPEAKER_02: Help yourself.
• 1:00:44
  SPEAKER_02: And number two, if you do have problems with gluten, you can reverse it.
• 1:00:48
  SPEAKER_02: And one way you start is by detoxing your body.
• 1:00:51
  SPEAKER_02: Uh, you know, work with somebody who knows how to do it or do one of these daily gentle detoxifications, but nothing there is permanent, right?
• 1:01:00
  SPEAKER_02: It's all it's all fixable.
• 1:01:01
  SPEAKER_02: So don't walk away with this perception of, oh, I'm scared.
• 1:01:06
  SPEAKER_02: There's all these things around us because the body is resilient and God designed it that way.
• 1:01:12
  SPEAKER_02: And just work with your body to detox it so that it can actually do what it was designed to do, which is heal itself.
• 1:01:24
  SPEAKER_00: Oh, that's great.
• 1:01:25
  SPEAKER_00: That's great.
• 1:01:26
  SPEAKER_00: That's probably a good place to end here today.
• 1:01:30
  SPEAKER_02: And uh oh wow, I didn't know they it took us that long to get through that one story.
• 1:01:36
  SPEAKER_00: Yeah, yeah, yeah.
• 1:01:37
  SPEAKER_00: Yeah, we um we probably need to end there, and I would just throw out a question uh to our audience.
• 1:01:44
  SPEAKER_00: I would say I would ask um to to send in your story of success, of um I I don't know, conquering might not be the right word, but but but but getting ahead of gluten intolerance, things like that.
• 1:02:03
  SPEAKER_00: If if you've had that, um, you know, have you have you been able to get ahead of it?
• 1:02:09
  SPEAKER_00: And um I think I think that would be a real encouragement to our audience for a few people to say, yeah, I I had I I was at this stage and I'm now at this stage, you know, and I'm I'm uh making you know making progress on it.
• 1:02:24
  SPEAKER_00: Um that's a good progressive agenda, uh is is uh making progress against those sorts of things.
• 1:02:32
  SPEAKER_00: Well, everybody, we thank you.
• 1:02:33
  SPEAKER_00: Cena, thanks for for drilling down on this for us and bringing it to our attention, watching those headlines, and we thank all of you for joining us for another episode of Beyond Labels, and we'll look forward to visiting with you again next week.