We’re Not Gluten Intolerant, We’re Glyphosate Intolerant

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“Celiac disease, and, more generally, gluten intolerance, is a growing problem worldwide, but especially in North America and Europe, where an estimated 5% of the population now suffers from it,” researchers wrote in a meta-analysis of nearly 300 studies.

“Here, we propose that glyphosate, the active ingredient in the herbicide, Roundup®, is the most important causal factor in this epidemic,” they add.

The study, published in the journal Interdisciplinary Toxicology in 2013, was completely ignored by the media except for Mother Earth News and The Healthy Home Economist.

Now that glyphosate is getting the attention it deserves, being named as the culprit in a $280 million cancer lawsuit and labeled as a carcinogen by the World Health Organization and the state of California, it may be time to look at the chemical’s role in a related disease:

The symptoms of so-called “gluten intolerance” and celiac disease in are shockingly similar to the symptoms in lab animals exposed to glyphosate, argue the study’s authors Anthony Samsel, an independent scientist who’s served as a consultant to the EPA on arsenic pollution and to the U.S. Coast Guard on chemical hazard response, and Stephanie Seneff, a senior research scientist at MIT.

They point to a recent study on how glyphosate effects the digestive systems of fish. It decreased digestive enzymes and bacteria, disrupted mucosal folds, destroyed microvilli structure in the intestinal wall, and increased secretion of mucin.

“These features are highly reminiscent of celiac disease,” Samsel and Seneff write.

Additionally, the number of people diagnosed with gluten intolerance and celiac disease has risen in tandem with the increased use of glyphosate in agriculture, especially with the recent practice of drenching grains in the herbicide right before harvest, which started in the 1980s and became routine in the 1990s:

While some suggest the recent surge in celiac disease is due simply to better diagnostic tools (which as you can see above happened around 2000), a recent study suggests it’s more than that.

In 2009, researchers looked for gluten antibodies in frozen immune serum obtained between 1948 and 1954 for gluten antibodies, and compared them with samples from people today. They found a 4-fold increase in the incidence of celiac disease in the younger generation.

As further evidence the researchers make the following points:

“Celiac disease is associated with imbalances in gut bacteria that can be fully explained by the known effects of glyphosate on gut bacteria.”

“Celiac disease is associated with the impairment of cytochrome P450 enzymes. Glyphosate is known to inhibit cytochrome P450 enzymes.”

“Deficiencies in iron, cobalt, molybdenum, copper and other rare metals associated with celiac disease can be attributed to glyphosate’s strong ability to chelate these elements.”

“Deficiencies in tryptophan, tyrosine, methionine and selenomethionine associated with celiac disease match glyphosate’s known depletion of these amino acids.”

“Celiac disease patients also have a known increased risk for non-Hodgkin’s lymphoma, which has also been implicated in glyphosate exposure.”

“The incidence of non-Hodgkins lymphoma has increased rapidly in most Western countries over the last few decades. Statistics from the American Cancer Society show an 80% increase since the early 1970’s, when glyphosate was first introduced on the market.”

“Reproductive issues associated with celiac disease, such as infertility, miscarriages, and birth defects, can also be explained by glyphosate.”

Glyphosate residues in grain, sugar and other crops are increasing recently likely due to the growing practice of crop desiccation just prior to harvest, the researchers say. The secretive, illegal practice has become routine among conventional farmers since the 1990s.

Credit: Healthy Home Economist

Ironically, the practice increases yields by killing the crops. Just before the plants die, they release their seeds in order to propagate the species:

“It goes to seed as it dies. At its last gasp, it releases the seed,” Seneff told The Healthy Home Economist.

Moral of the story? We need to go glyphosate-free, not gluten-free. And that means going organic, especially when it comes to grains and animals who eat those grains. Well, you might need to go gluten-free too for a while, until you’ve healed your gut.

Cultivation and Application of Green Manure in Paddy Fields of China

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  • Gu. Rong-shen
  • Wen Qi-xiao

CULTIVATION AND APPLICATION OF GREEN MANURE IN PADDY FIELDS OF CHINA Gu Rong-shen (Jiangsu Academy of Agricultural Sciences) Wen Qi-xiao (Institute of Soil Science, Academia Sinica, Nanjing) China has a very long history of cultivation of green manure crops in paddy fields. Early in the third century, there were records of the rotation of rice and milk vetch in the local chronicles*. In the 1940s1950s, a system of rice-green manure crop rotation was employed as an effective measure to increase nitrogen and maintain soil fertility in the region between the Five Ridges (Mt. WUling) in the south and the Changjiang River in the north. Since 1960, thanks to the improvement of fertilization, inoculation of rhizobium and improved cultivation techniques, the milk vetch, vetch, etc. have been introduced successfully into Guangdong and Guangxi provinces to the south of the’ Five Rjdges, and the Huaihe River valley to the north of the Changjiang River. At the same time, following the solution of such problem as survival through winter and summer for Azolla and the selection of more adaptable varieties of green manure crop in North, Northeast and Northwest China respeotively, the total acreage of green manure crop of paddy fields has reached 8 million hectares. This article deals mainly with a general aspect of the research work of green manure in paddy fields in China. THE MAIN VARIETIES AND THEIR REGIONAL DISTRIBUTION The winter green manure crops are the principal part of green manure crops in China, with an area of up to 83% of the total area of green manure crop of paddy field. The area for Azolla cultivation makes up 8.5% of the total area. The ares of summer green manure crops is not more than 500,000 hectares, though distributed widely. Milk vetch is dominant in the winter green manure crops, covering an area of approximately 74.6% of the total area of winter green manure crops. It is characterized by its higher adaptability to wetness and shade in the seedling stage and is conducive to under-crop sowing before the rice is harvested. Its tender and soft stems and leaves are liable to decompose, therefore, the nutrients it contains are more readily available to the rice plant. According to experimental results from Jiangyin County, Jiangsu P1rovince (l), through a submergence for 24 hours, no dead seedlings of milk vetch were found; and in 120 hours, thereRfter, the rate of dead seedlings began to increase with the longer time of submergence (r = 0.9753**). In accordance with the data of Zhejiang Province(2), the seedlings of milk vetch could be survived only under a condition that the_light intensity at the height of 20 cm from the soil surface is more than 3.5% (2500-3000 * “Annals of Guangzhi” by Guo Grong-yi. 207 Institute of Soil Science, Academia Sinica, Proceedings of Symposium on Paddy Soils © Science Press, Beijing and Springer-Verlag Berlin Heidelberg 1981 Lux, equal to that under a cluster of rice with a yield < 5250 kg/ha); otherwise, the seedlings would either stop in growth or be liable to die. In Jiangsu, a yield of fresh weight of 30 t/ha, has been still obtained from the late rice field with the yield of 4.5-5.0 ton/ha, when the milk vetch is interplanted under the rice plant 40-50 days before harvesting. In the past, azolla was cultured with local varieties belonging to A. imbricata which could not survive over winter without protection in the isothermal area at less than 50 C in January and could not propagate very quickly in spring; therefore, it could not be extensively used for the early rice in the area of double cropping of rice. Recently,~. filiculoides capable of surviving the winter on the natural water surface in the area to the south of the isotherm of 30 C in January has been introduced, with results that the azotase activity of symbiotic blue algae associated with A. filiculoides is 2.7 times higher than that of the local varieties at-150C(3). However, a further extension of cultivation of azolla in paddy field is still restricted by such problems as the method applied, summer surviving and insect injuries, especially Polypedium illinense. Sesbania is characterized by its strong tolerance to wetness. It was reported by Shanghai Academy of Agricultural Sciences that the root system of sesbania developed better under submerged conditions than under upland conditions; and under submerged conditions the weight of nodules per plant, the azotase activity and the dry weight were increased by 137%, 67-80% and 95% respectively as compared with those under upland conditions. Sesbania, if planted between wheat and late rice for about 40 days, will produce fresh plant 7.5 t/ha in weight(4). It is planted either in the interval between early rice and late rice in Guangdong and Fujian or intercropped in the rice seedling beds in Shanghai and may often give a yield of fresh weight of 15 t/ha. Besides milk vetch, there are other important winter green manure crops such as vetches, medic, broad bean. They very in geographical distribution due to their different adaptabilities (Fig. 1). The distribution of azolla is generally similar to that of milk vetch. Sesbania is usually dispersed in the coastal region to the south of latitude 400 N. SOME CULTIVATION TECHNIQUES OF WINTER GREEN MANURE CROPS In dealing with the raising of the yield of winter green manure crops, we use milk vetch as an example, and here is a discussion about it. 1. Suitable Time and Rate of Seeding To postpone the seeding time will lead to the decrease of the yield of milk vetch significantly (Fig. 2). Bur-clover, smooth vetch and vicia cracca are similar to milk vetch in this respect(5). Likewise, excessively early seeding will make the growth of the winter green manure inhibited by its preceding crop, or the germination damaged by high temperature or arid climate; too luxuriance in the growth of green manure in the early stage will aggravate frozen damage in winter. For instance, the safety growth rate of milk vetch in winter in Jiangsu is as follows: 5-12 cm in plant height, with approximately 2-4 branches per plant, coverjng an area of about 80%. In order to reach this growth rate, an accumulated temperature of 550-9000 C above 50 C is needed: therefore, the

Attention Vegans: Your Salad Was Probably Grown With the Blood and Bones of Dead Animals

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written by Ari LeVaux / AlterNet March 31, 20166

If you want to eliminate animal products from your diet, stock-free farmers want your business.

Meat lovers will be forgiven if they feel like the wagons are circling around their protein of choice. The raising of animals for food has been implicated in a host of ethical, environmental, humanitarian and animal welfare problems, while eating animals is increasingly blamed for various health problems.

Livestock production is widely considered responsible for some 18 percent or more of greenhouse gas emissions. That’s why the United Nations and several countries have formally recommended people eat less meat in order to curb the climate crisis. Meat probably gives you cancer, notes the World Health Organization, and contributes to world hunger, according to hunger advocates who point out how much human food could be grown with the resources currently devoted to raising animal feed. Plus, there’s the ethical issue of confining sentient beings for the duration of their short, miserable lives, and then killing them.

This is why a growing number of consumers are seeking out plant-based foods. Veggie burger technology is exploding. Vegan mayo is making Hellmann’s nervous. Tofurkey has become so much more than pretend turkey. And veggie- and nut-based milks are the backbone of a plant-based food industry estimated at $3.5 billion.

When authorities objected to the use of the word “cheese” on the label of a cultured nut product produced by Miyoko’s Kitchen, a trade association of plant-based food producers coalesced around the issue. “Every other sector of the food industry—from sugar to organics—is represented in the policy arena,” said Michele Simon, executive director of the Plant Based Foods Association, in a press release. “The time has come for the plant-based food industry to also have a collective voice.”

I asked Simon what would happen if the entire world switched to plant-based foods. Where would the manure come from to fertilize the plants? She laughed it off, saying she didn’t expect to put the animal industry out of business.

She’s probably right. And the reality is, most of the foods consumed in a balanced, plant-based diet are grown with some kind of animal product. The big exception are grains and legumes, which in the right conditions can be grown without animal products. But the majority of fruits and vegetables are produced in fields that have been fertilized with manure, blood meal, bone meal and other animal products, with organically grown produce using a lot more than conventionally grown. Those farmers market tomatoes or Whole Foods lettuce that garnish vegan burgers are produced in an earthy cocktail of the real deal: poop, blood and bone meal. Consumers who wish it to be otherwise have some work to do.

“You can be vegan, as long as the rest of the world is eating their animals,” explained Will Bonsall, a farmer in the mountains of Maine, who says he’s one of the few vegans in the world who actually eats a truly plant-based diet. By growing all of his food himself, Bonsall can vouch that it’s animal-free. But any vegan who buys her food is going to have blood on her hands, not to mention bone and poop, Bonsall says.

And not just any animal products. Many of the animal-based soil amendments we peacefully spread upon our permaculture plots are byproducts of the absolute ugliest side of animal production, concentrated animal feeding operations, or CAFOs. When you buy manure compost, you aren’t exactly getting poop from grass-fed cattle, as collecting that shit would be impractical. That poop—even the poop used on organic farms—comes from feedlots, auctions and other places where random animals are confined together. Bone and blood, meanwhile, comes from the slaughterhouse.

Bonsall and his family of four live almost entirely from a garden that’s an acre and a half in size. It’s not only animal-free, he says, it’s practically input-free. He creates all of the fertility he needs from plant compost (and his own poop), and gets essential minerals from wood ash from his own trees. The only mineral he needs is borax, in such small quantities he figures he could hitchhike to California with a backpack and get a lifetime supply from some dry lakebed, and hitch home with it. He’s gathered his unique knowledge in the book Will Bonsall’s Essential Guide to Radical, Self-Reliant Gardening.

Bonsall, who is described by Publisher’s Weekly as a “homesteader, organic farmer and visionary,” is one of the few farmers on this side of the Atlantic practicing what’s known as animal-free agriculture, or veganic organic farming. In the United Kingdom, where the vegan movement is older and stronger, there is even a “Stock-Free” certification program.

The premise is simple. Fertility is managed by the production of “green manures,” or plants that are grown specifically to be composted or plowed back into the soil. When you think about it, there is a certain elegance to this. After all, a cow who eats nothing but plants is essentially just a living plant composter, turning those plants into meat, bones, blood and manure. Why not remove the cow from the equation in favor of other composting tactics to produce that fertilizer? And why not eat the plants themselves, rather than the methane-spewing, exploited animals who eat it? In these respects, a plant-based agriculture and diet seem like they could be more efficient.

Iain Tolhurst, of Tolhurst Organics in South Oxfordshire, is one of the UK’s old-guard, stock-free farmers. He and his partner Lin have run their farm for some 40 years, making it one of the longest-running organic farms in England.

“Regular soil analysis has shown that we are steadily improving fertility, especially phosphate and potash, due to the deep rooting foraging of the legumes,” says Tolhurst, whose farm spans nearly 20 acres. “The soil fauna has improved dramatically with better health of the seventy odd crops that we grow.”

Tolhurst was inspired by vague reports he’d heard of ancient Chinese farmers feeding millions of people with extensive use of green manures, rather than animals. Bonsall said something similar. Both farms are living proof that animal-free agriculture is possible. Tolhurst believes the principles can be scaled up to larger operations as well. “It’s not just small intensive units such as ours who can make this system work; the big boys can play this game too,” he says, citing research on potatoes and grains.

When I asked Bonsall about scale-ability, he expressed annoyance at having to answer this question so often. “The assumption behind your question is analogous to the dietary argument that animal products are the best source of protein,” he said, “which puts vegetarians on the defensive, so they say things like, Oh, if you eat enough soybeans you will be OK.”

Meat is a secondhand food, and manure is secondhand fertility, he says, no apologies necessary. “The land will produce its own fertility, if you let it, and not waste its fertility by putting it through an animal.” A cow, he says, in its daily routine of living and breathing and moving, will use 90 percent of the energy in its feed. “You’re taking the doodoo that’s left over, the remaining ten percent of the plant energy that animal consumed, and feeling proud.”

Bonsall doesn’t buy the idea, often perpetuated by proponents of free-range cattle, that ecosystems need animals in order to be complete. “Buffalo are not a source of fertility on the prairie,” he says. “Those are indirect sources. The direct source is the plants the buffalo eat.”

Bonsall has been vegan for so long he doesn’t think his stomach could handle meat, but even if he could, he isn’t interested in eating animals. Nor is it practical, as Bonsall believes animal-free agriculture is the most efficient way to produce his food.

Unfortunately, Bonsall’s animal-free diet isn’t available to people who aren’t prepared to walk the talk. The other practitioners are subsistence farmers like himself, and he isn’t aware of anyone doing it commercially in the U.S. But if the demand for truly animal-free food were there, he says, the supply would surely rise to meet it. And it shouldn’t be more expensive than animal-based plant food, he says. It should be cheaper, as it’s more efficient.

Vegan Organic Network (VON) at Brighton Vegfest 23/24 March

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Vegfest – a wonderful vegan event just across the road from Brighton’s lively seaside front.

Many thanks to the Vegfest team who gave us a warm welcome and provided us with our stall and talks area, we look forward to joining them at London Vegfest in October.

On the VON stall, Shumei had veganic veg from their farm in Yatesbury and other veganic products including chocolate, pasta and rice which came from some of their many farms around the world.

Sarah Wilson from ‘’Roots and All’’ recorded all of Saturdays veganic talks and Tony Martin filmed the weekend talks; these are being edited and will appear in our next newsletter.

A big thanks to all our speakers and volunteers who donated their time and expertise, helping to spread the the veganic message as well as giving practicle advice on growing your own.

Veganic: The super organic way of growing and eating

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We all instinctively know that in order to achieve our full potential and be happy, we need to exercise our bodies and minds. We need fresh air and to have access to safe and healthy food.

I would like to introduce you to the Vegan Organic Network and a new concept in farming.

‘Veganic’ is a combination of two words ‘vegan’ and ‘organic’. It’s a guarantee that the food is grown in an organic way with only plant based fertilizers, encouraging functional biodiversity so pesticides are not necessary. No chemicals, no GMO and no animal by products in any part of the chain.

Veganic: The super organic way of eating

Did you know that more than 99% of the food you eat is grown using either agricultural chemicals or animal products? Yes, including your fruit and vegetables!  Yes, even if it’s organic produce! This is because the fertilisers used in 99% of farms contain agricultural chemicals or fish, blood, bone or manure. This comes as a huge shock to many vegetarians and vegans to learn that they’re consuming animal products – and even a shock for the growing number of flexitarians, which are 33% of the population in the UK. 

Why are animal products used? 
These fertilisers are predominantly slaughter house by-products, used because they are abundant. This is obviously enormously problematic for those of us who don’t want to consume animal products or contribute to animal suffering, and don’t forget this fertiliser also includes all the hormones and antibiotics that the animals are given, which also ends up in our fruit and veg. Over 80% of antibiotics produced goes to livestock (http://www.sciencemag.org/news/2017/09/are-antibiotics-turning-livestock-superbug-factories) . Scientists know that Salmonella and E. coli O157 – a strain of E. coli that can cause serious sickness in humans – can spread to salads and vegetables if they are fertilised with contaminated manure.

Here is the good news veganic farms a around the world are now producing super organic food, food that is clean, safe (no dangerous pathogens) and free from any animal inputs, chemicals or antibiotics. Veganic farming empowers small scale farmers around the world to use locally available resources to increase soil fertility and to become economically independent of industrial fertiliser and pesticides. It is also essential to reverse climate change and ensure a sustainable planet and healthy humans!

Thinking of growing your own fruit and veg?

There are various types of veganic farming and gardening, here are three:

Vegan organic farming and growing is achieved through wide crop rotations, systematic mixed cultivation, a careful and diversified tilling of the soil, the planting of hedges and flower strips as well as the creation of habitats within the growing area. It includes arable crop growing and small scale market gardening.

Forest gardening is a low-maintenance sustainable plant-based food production and agroforestry system based on woodland ecosystems, incorporating fruit and nut trees, shrubs, herbs, vines and perennial vegetables which have yields directly useful to humans.

Permaculture mimics nature’s patterns to create an abundance of natural resources. Incorporating holistic core ethics; Earth Care, People Care and Fair Shares.

Where can I buy veganic fruit and veg?

You can buy it at your local veganic farm and in some supermarkets in various cities around the world that label veganic products.

Alternatively support the Vegan Organic Network established in 1996, creators of the UK’s first certified veganic standards. The Vegan Organic Network are working with and supporting farmers and growers in transition to veganic with advice, courses and bursaries to study. They deliver talks and training courses and raise public awareness of how food is grown.

International Veganic Action Conference 2020

The Vegan Organic Network in association with Biocyclic Vegan Agriculture

is organising the world’s first International Veganic Action Conference, bringing together growers, farmers and activists from around the world, with the objective of demonstrating that veganic food is resilient to the largest problems facing humanity, i.e. species extinction, environmental destruction , pollution of the sea and air and soil erosion.

Support Vegan Organic Network for super veganic food and a green,  clean, cruelty free planet.

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