You might find it a bit akward that you do not experience any symptoms when you consume pasta on a vacation, but you do when you eat it at home, or if it sometimes causes an autoimmune reaction in your children, but not in all cases.
In other parts of the world, even the conventionally grown wheat does not trigger any symptoms. This actually indicates that the toxicity of wheat is due to something far and beyond organic versus nonorganic, gluten or hybridization.
Some believed that the wheat in the United States has been genetically modified. Yet, the number of people suffering from gluten and wheat issues in the last decade cannot be attributed to gluten and wheat hybrids, as they have been consumed for millennia.
Apparently, the toxicity of wheat in the United States is not a result of its genetic modification. In fact, the real reason lies in the way wheat is harvested by conventional wheat farmers.
The harvest protocol of wheat in America includes drenching of the wheat fields with Roundup several days before the combine harvesters work through the fields. This is due to the fact that the dead and withered plants enable an easier, larger, and earlier harvest, and are less taxing on the farm equipment.
The application of the herbicide Roundup or other herbicides which contain the deadly active ingredient glyphosate prior to the harvest has been suggested in the 1980s.
From then onwards, the use of a drying ingredients 7-10 days before the harvest has become a routine within the conventional farming community.
Dr. Stephanie Seneff of MIT investigated this practice and attended a nutritional Conference in Indianapolis recently. She claimed that the routine of desiccating non-organic wheat crops with glyphosate just before harvest came into vogue late in the 1990′s, and it caused the contamination of the most of the non-organic wheat in the United States.