Dr. Stephanie Seneff, a professor at MIT, says in a quotation [this is a long quotation, but it has useful information that explains how glyphosate used on wheat could cause digestive–and immune system–issues]:
The use of glyphosate on wheat crops has risen in tandem with the rise in celiac disease. In fact, it correlates to a greater degree than glyphosate usage on corn and soy.
According to Dr. Seneff, desiccating non-organic wheat crops with glyphosate just before harvest came in vogue about 15 years ago. Interestingly enough, when you expose wheat to a toxic chemical like glyphosate, it actually releases more seeds. “It ‘goes to seed’ as it dies,” Dr. Seneff explains. “At its last gasp, it releases the seed.”
This results in slightly greater yield, and the glyphosate also kills rye grass, a major weed problem for wheat growers that is resistant to many other herbicides. What they’re not taking into consideration is the fact that rye grass helps rebalance the soil, and from that perspective is a beneficial plant.
So, most of the non-organic wheat supply is now contaminated with glyphosate. A large percentage of processed foods are made from wheat, and this helps explain the explosion of celiac disease and other gut dysfunction.
What happens is that the villi in your gut get destroyed by the glyphosate, which reduces your ability to absorb vitamins and minerals. Also, wheat contains gliadin, which is difficult to break down. Normally, a reaction takes place that builds connections between different proteins in the wheat.
But glyphosate gets right in the middle of that process too, resulting in wheat that is highly indigestible. Dr. Seneff and her co-researcher Dr. Anthony Samsel believe the glyphosate may attach to the gliadin as a consequence of a chemical reaction. The end result is that your body develops an immune reaction.