Asthma, COPD, Allergies, or Chronic Cough? Solution: Glutathione Nebulizer!

Asthma, COPD, Allergies, or Chronic Cough? Solution: Glutathione Nebulizer!

Glutathione Nebulizer

Do you have asthma? Chronic allergies that affect your breathing? Do you have wheezing? Are you struggling to get all that mucus out after your cold that “ended” weeks ago? Are your sinuses stuffy or is your head congested? Have a lingering cough?

At Of The Earth Wellness, we offer several different kinds of breathing treatments, which use a nebulizer to get either glutathione (the body’s master antioxidant) or acetyl-cysteine (a sulfur containing amino acid) into your lungs or your nasal cavity, depending on the area that needs addressing. We also can add a special essential oil blend into the mix to help relax and calm your lung or nasal tissues.

Glutathione is great for combating hyperactivity of the lung tissue, which is why it’s great for coughs that linger or chronic asthma. It nourishes the lung tissue and works it’s antioxidant magic.

Acetyl-cysteine is a form of the amino acid, cysteine, and it’s a super potent mucolytic (breaks up mucus) – think of it as a natural Mucinex, without side effects!

Different combos we common recommend:

1. Glutathione alone

2. Glutathione + Cysteine

3. Any of the above with herbal support.

These treatments last for about 15 minutes and might even put you to sleep, they’re that relaxing. All you need to do is sit, relax and BREATHE!

And yes, kiddos can participate too! They need to be old enough to understand the concept, however, so we recommend ages 5 or 6+

If you’re curious which breathing treatment is right for you – give us a call or email so we can advise you! Let us help you kick that cold, or calm down those lungs and allergies.

Fish with Citrus Caper Sauce Recipe

Fish with Citrus Caper Sauce Recipe

Servings: 4

Prep Time:5 minutes

Cook Time:10 minutes

When it comes to fish, simple is best. This fish recipe only takes 10 minutes to cook, start to finish. I’ve used a combination of orange and lemon, capers, white wine and then finished it with a bit of butter.


4 fish fillets of your choice, patted very dry
salt and pepper
1 tablespoon olive oil
1 orange
1 lemon
1 tablespoon capers (drained)
1/2 cup white wine
2 tablespoons butter


1. Cut the orange in half. Juice one half of the orange and slice the other half into thin half-moon slices. Repeat with the lemon.

2. Season the fish on both sides with salt and pepper. Heat a large skillet over medium heat. Swirl in the olive oil. When hot, add the fish fillets. Once the cooked edge has reach almost halfway up the fillet, flip the fish.

3. Add in the wine, orange juice, lemon juice, orange/lemon slices, capers and the butter. Season the sauce with a bit of salt and pepper. When the liquid begins bubbling, turn the heat to medium-low, cover and cook until the fish is cooked through, about 1-2 minutes depending on the thickness of your fillet. Serve immediately.



Krista Moyer, ND

Dermatology can be annoyingly difficult to navigate, since each condition can have so many different presentations. My goal in this article is to introduce you to the possibility that histamine intolerance may be the root cause of many cases of atopic dermatitis.

Histamine is a well-known cause of seasonal allergies and pruritic rashes; however, there is a whole other world of bodily functions that can be caused by histamine dysregulation (Table 1).

Histamine is a neurotransmitter that is a part of the immune system, and is released by mast cells. There are 2 main enzymes that break down histamine. The enzyme in the central nervous system is histamine N-methyltransferase (HMT), and the enzyme within the digestive system is diamine oxidase (DAO). This article will focus on dysfunction of the DAO enzyme.


Diamine Oxidase

Many patients seek out naturopathic doctors because of gastrointestinal (GI) dysfunction, estrogen dominance, anxiety, chronic urinary tract infections, and rashes. An imbalance in histamine can cause any of these to occur, either simultaneously or intermittently.

In a healthy person, a large production of histamine is normally produced within the GI system. However, impairments within the intestinal lining can cause the DAO enzyme to be produced in insufficient quantities by the enterocytes, resulting in excessive concentrations of histamine.

This elevated level of histamine will promote inflammation in the GI tract, and its most obvious outcome will be diarrhea. So, even if histamine is being secreted at an appropriate rate, once the DAO enzyme levels decrease, histamine remains elevated, causing further inflammatory damage to the lining. The same goes for the urinary tract, especially if there is a history of digestive complaints, as this will lower the DAO enzyme, further increasing the concentration of histamine in the urinary tract and resulting in inflammation and degradation of the tissue. Excessive histamine within the body can then advance to cause further systemic dysfunction.

Estrogen & Histamine

Estrogen is ubiquitous in today’s environment, and with the generally heavier load on the liver from our toxic world, it is important to decrease exposure whenever possible. Estrogen has an important and interesting relationship with histamine: High levels of estrogen will increase histamine, and high histamine levels will increase estrogen.1 Combine this with an inflammatory digestive disorder, where the DAO enzyme isn’t being produced in sufficient quantities, and both estrogen and histamine levels will rise further. During pregnancy, women generally notice a significant decrease in their symptoms from high histamine, as the placenta also produces the DAO enzyme.1 But once pregnancy is over, the symptoms return.

Medications & Histamine

Certain drugs can directly induce histamine release, while others can decrease the effectiveness of the DAO enzyme.1 Non-steroidal anti-inflammatory drugs (NSAIDS), aspirin, and some diuretics have been associated with decreased effectiveness of the DAO enzyme.1


Histidine is an amino acid that transforms into histamine by the enzyme histidine decarboxylase. Certain bowel bacteria can produce this enzyme, which would increase the production of histamine in the GI tract. The histamine can then pass through the intestinal wall, transferring to other areas of the body.

Foods highest in histidine are mostly animal source: meats, dairy, eggs. Consequently, consuming a diet high in protein can temporarily exacerbate symptoms in a person with histamine intolerance. Furthermore, the histidine content of protein foods slowly transforms into histamine the longer it sits,2raising histamine exposure in overly sensitive patients. This goes for both cooked or uncooked foods, but is particularly prevalent in meats and fish.

Diagnosing Histamine Dysfunction

So, how do you decide if histamine, rather than some other dysfunctional pathway in the body, is causing your patient’s issues? This is where being a good detective and taking a thorough case history is important. It is crucial to establish what types of treatments the patient has tried in the past.

If they have already had customary treatments for their condition that failed, those failures can help guide you toward a diagnosis of histamine intolerance. A classic example would be that the patient did IgG food sensitivity testing and removed all of the reactive foods for 3 months, but only experienced slight improvements. IgG testing is not necessarily going to reveal a reaction to all of the high-histamine foods, or histamine-liberating foods, or a deficiency of the DAO enzyme. In such a case, the patient could have removed an inflammatory component, but still have the majority of their pathology present.


Testing your patients for histamine intolerance is not a matter of a simple blood test. You can test for the levels of the DAO enzyme, but the results may not be all that helpful. If the enzyme is low, it could be because histamine levels are not elevated. And if it is high, it could be that there is a greater level of histamine in the body, and the DAO enzyme is appropriately elevated at that time to degrade the extra histamine. You could also do genetic testing; however, it will not reveal a histamine intolerance. The patient would still need to find a practitioner who is trained in genetic mutations and able to interpret the raw data, as there is currently no simple test to demonstrate a defect in the gene that codes for the DAO enzyme.

Foods to Avoid

  1. High-Histamine Foods

These foods naturally contain high concentrations of histamine.

  • Anything fermented
  • Meat, poultry, fish (unless freshly caught, gutted, and cooked within 1 hour, or immediately frozen after processing)
  • Canned foods
  • Raw eggs (a moderate amount of cooked eggs, especially the yolks, can be tolerated)
  • Any fermented dairy products (the longer the fermentation process, the higher the histamine level)
  • Cured meats
  • Shellfish
  • Chocolate
  • Tomatoes
  • Avocado
  • Eggplant
  • Spinach
  • Dried fruit
  • Citrus fruits
  • Alcohol
  • Fermented soy
  • Vinegar
  • Yeast products
  • Nuts (especially peanuts, cashews, walnuts)
  1. Histamine-Liberating Foods

These foods can induce histamine release from mast cells, etc, independent of DAO.

  • Chocolate
  • Alcohol
  • Bananas
  • Strawberries
  • Nuts
  • Citrus
  • Papaya
  • Tomatoes
  1. High Biologic Amine Foods

Other biogenic amines than histamine preferentially compete with DAO for degradation. As a result, a higher concentration of biogenic amines can cause a temporary decrease in histamine breakdown. Some of these amines (including medications such as H1 anti-histamines) are also capable of directly causing histamine-like symptoms.

  • Legumes (beans, lentils, soy)
  • Wheat germ
  • Peanuts
  • Pineapple
  • Grapefruit
  • Orange
  • Banana
  • Papaya
  • Kiwi
  • Pears
  • Raspberries
  1. DAO Enzyme-Blocking Foods

These foods slow the breakdown of histamine by inhibiting the DAO enzyme.

  • Alcohol
  • Tea (both green and black)
  • Energy drinks


Long-term treatment of histamine intolerance involves limiting high-histamine foods, as well as histamine-liberating foods. Healing the gut is essential. Supplements that are helpful will depend on the patient’s symptoms. Examples include: quercetin, vitamin C, DAO, and vitamin B6 (required to make the DAO enzyme). During the initial treatment of histamine intolerance, these supplements will be needed at higher dosages, and can be decreased or even eliminated once the patient has stabilized. Even using an anti-histamine, such as loratidine, only during the initial stages of treatment, will help to greatly decrease the load of histamine in the body and alleviate the aggravating symptoms more quickly. Long-term use of an OTC anti-histamine is not advisable, as it will disrupt gastric acid production, potentially leading to a full host of digestive disturbances and further complications.

Treating patients with histamine intolerance is life-changing. Patients generally have gone to many doctors, and have tried many different medications, dietary changes, and creams to alleviate their atopic dermatitis, among their other possible conditions. Once the anti-histamine diet is initiated, you should know within 4-6 weeks whether they have histamine intolerance, as most, if not all, of their symptoms will have subsided significantly. And they will finally have achieved relief from years of aggravating symptoms, with you to thank!

Table 1. Histamine-Related Symptoms

Reproductive Skin Digestion Head Other
-dysmenorrhea-symptoms subside during pregnancy -rashes-erythema

-severe sweating








-stomach cramps

-nausea & vomiting




-watery eyes/nose


-hair loss


-chronic fatigue-foggy thinking





-chronic swollen lymph glands

Cardiovascular Urinary Musculoskeletal

-low blood pressure


-interstitial cystitis -chronic joint or body pain-difficulty exercising

-numbness & tingling in extremities

Moyer_May_2014Krista Moyer, ND, attended the Boucher Institute of Naturopathic Medicine in New Westminster, British Columbia. Prior to this, she attended the University of Western Ontario, where she achieved an honors degree in kinesiology. When Dr Moyer is not in her clinic at Broadway Wellness in Vancouver, BC, she teaches advanced clinical nutrition, as well as supervises at the Boucher Institute. It is here where she continues to teach and immerse herself in the profession she loves. She continues to write and lecture in the community, to educate and promote the naturopathic profession.




  1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196.
  2. Ganowiak Z, Gajewska R, Lipka E. [Histidine decarboxylase activity and free histidine and histamine levels in fish meat. Rocz Panstw Zakl Hig. 1990;41(1-2):50-57. [Article in Polish]
Dr. Dave on Charlotte 5 News!

Dr. Dave on Charlotte 5 News!

Dr. Dave Hamilton, 33, and Laura Denyes, 36, are a husband and wife team that moved to Charlotte in 2014. Together they operate Of the Earth Wellness, a wellness clinic, and live on a five-acre farm, Wish We Had Acres, located 12 miles from uptown. Their goal is to educate the public about natural foods and natural medicines.

james 2
Dr. Dave is a naturopathic physician with a focus on treating the whole person. He answers five questions for C5’s Entrepreneur Series:

Why is Charlotte a good place to start a business?

Charlotte is the tree city, named for its large, urban canopy of trees. This makes it a natural setting for plant medicine and natural products. Many folks who move to Charlotte have a deep connection to its trees… often these folks are also connected to nature. My practice as a naturopathic physician is inspired by and cultivates a relationship with nature to achieve health. We see food, herbs and the environment as something sacred and an invaluable part of the healing process.

The city at-large has a growing trend of support for local foods, local farms and local business. Increasingly folks want to find local alternatives for everything from produce to body care products to health care.

Who was your biggest influence and how did this person affect you and the way you do things?

My grandparents instilled a work ethic in me that has carried through into my adulthood: Making something from nothing and seeing the beauty in what others may see as garbage. Some of my fondest memories were helping my grandpa grow food in the garden and taking care of his many rabbits.

james 3

…I use these memories as inspiration to transform someone’s poor health into hope and empowerment. And like a garden, you must sometimes weed out some negatives, but you must get to the root, or else the weed will continue to grow. The same can be said for an individual’s health.

How do you begin each day?

Often I wake up taking care of the various critters on the farm… the dogs, goats and chickens. Then I have a hot cup of coffee or tea. Depending on the day or season I begin my day in the barn, milking the goats, gathering … eggs. Other days I’ll check the garden for fresh produce and pull weeds, some of which are harvested for medicine.

james 4

What do you see in your future?

We have begun the hunt for our next property. I hope to eventually prescribe veggies, fruits and herbs directly from the farm. If patients were unfamiliar with how to use a particular vegetable or herb, they could attend a medicine-making class or cooking class that would be offered at the farm.
james 5

Where do you go to chill?

When we do get time to relax, you can find us at one of the local breweries or eateries in town. Some of our favorites are OMB, Triple C, Birdsong, Heist (especially their brunch) and Free Range breweries. Sometimes we bring a goat or a dog with us.

Of the Earth: 10715 Shopton Rd W

Photos: James Robinson, Laura Denyes

Charlotte 5 News Story Original Link





Infographic by


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One of our wonderful farm interns and great friend (Leslie Brians) created this lovely infographic on Kombucha. Enjoy and let her know how much you love it!

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Your Ultimate Guide to Kombucha

The Real Reason Wheat is Toxic (And It’s Not The Gluten)

The Real Reason Wheat is Toxic (And It’s Not The Gluten)



I have spoken to many of you regarding my thoughts on wheat and why we (in the US) see more food sensitivities, Celiac’s disease, IBS, and other GI disorders.  I read this article on Dr. Arata’s website.  He states this information very well, so no need to recreate the wheel.

Please feel free to bring up questions or concerns after reading this article.  If you experience any of the symptoms that are described below or related issues; naturopathic medicine is a wonderful compliment to empower you to heal.


The stories became far too frequent to ignore.

Emails from folks with allergic or digestive issues to wheat in the United States experienced no symptoms whatsoever when they tried eating pasta on vacation in Italy.

Confused parents wondering why wheat consumption sometimes triggered autoimmune reactions in their children but not at other times.

In my own home, I’ve long pondered why my husband can eat the wheat I prepare at home, but he experiences negative digestive effects eating even a single roll in a restaurant.

There is clearly something going on with wheat that is not well known by the general public. It goes far and beyond organic versus nonorganic, gluten or hybridization because even conventional wheat triggers no symptoms for some who eat wheat in other parts of the world.

What indeed is going on with wheat?

For quite some time, I secretly harbored the notion that wheat in the United States must, in fact, be genetically modified.  GMO wheat secretly invading the North American food supply seemed the only thing that made sense and could account for the varied experiences I was hearing about.

I reasoned that it couldn’t be the gluten or wheat hybridization. Gluten and wheat hybrids have been consumed for thousands of years. It just didn’t make sense that this could be the reason for so many people suddenly having problems with wheat and gluten in general in the past 5-10 years.

Finally, the answer came over dinner a couple of months ago with a friend who was well versed in the wheat production process. I started researching the issue for myself, and was, quite frankly, horrified at what I discovered.

The good news is that the reason wheat has become so toxic in the United States is not because it is secretly GMO as I had feared (thank goodness!).

The bad news is that the problem lies with the manner in which wheat is grown and harvested by conventional wheat farmers.

You’re going to want to sit down for this one.  I’ve had some folks burst into tears in horror when I passed along this information before.

Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest 

Pre-harvest application of the herbicide Roundup or other herbicides containing the deadly active ingredient glyphosate to wheat and barley as a desiccant was suggested as early as 1980.  It has since become routine over the past 15 years and is used as a drying agent 7-10 days before harvest within the conventional farming community.


According to Dr. Stephanie Seneff of MIT who has studied the issue in depth and who I recently saw present on the subject at a nutritional Conference in Indianapolis, desiccating non-organic wheat crops with glyphosate just before harvest came into vogue late in the 1990’s with the result that most of the non-organic wheat in the United States is now contaminated with it.  Seneff explains that when you expose wheat to a toxic chemical like glyphosate, it actually releases more seeds resulting in a slightly greater yield:   “It ‘goes to seed’ as it dies. At its last gasp, it releases the seed” says Dr. Seneff.

According to the US Department of Agriculture, as of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been treated with herbicides. This is an increase from 88% for durum wheat, 91% for spring wheat and 47% for winter wheat since 1998.

Here’s what wheat farmer Keith Lewis has to say about the practice:

I have been a wheat farmer for 50 yrs and one wheat production practice that is very common is applying the herbicide Roundup (glyposate) just prior to harvest. Roundup is licensed for preharvest weed control. Monsanto, the manufacturer of Roundup claims that application to plants at over 30% kernel moisture result in roundup uptake by the plant into the kernels. Farmers like this practice because Roundup kills the wheat plant allowing an earlier harvest.

A wheat field often ripens unevenly, thus applying Roundup preharvest evens up the greener parts of the field with the more mature. The result is on the less mature areas Roundup is translocated into the kernels and eventually harvested as such.

This practice is not licensed. Farmers mistakenly call it “dessication.” Consumers eating products made from wheat flour are undoubtedly consuming minute amounts of Roundup. An interesting aside, malt barley which is made into beer is not acceptable in the marketplace if it has been sprayed with preharvest Roundup. Lentils and peas are not accepted in the market place if it was sprayed with preharvest roundup….. but wheat is ok.. This farming practice greatly concerns me and it should further concern consumers of wheat products.

Here’s what wheat farmer Seth Woodland of Woodland and Wheat in Idaho had to say about the practice of using herbicides for wheat dry down:

That practice is bad . I have fellow farmers around me that do it and it is sad. Lucky for you not all of us farm that way. Being the farmer and also the president of a business, we are proud to say that we do not use round up on our wheat ever!

This practice is not just widespread in the United States either. The Food Standards Agency in the United Kingdom reports that use of Roundup as a wheat desiccant results in glyphosate residues regularly showing up in bread samples. Other European countries are waking up to to the danger, however. In the Netherlands, use of Roundup is completely banned with France likely soon to follow.

Using Roundup on wheat crops throughout the entire growing season and even as a desiccant just prior to harvest may save the farmer money and increase profits, but it is devastating to the health of the consumer who ultimately consumes the glyphosate residue laden wheat kernels.

The chart below of skyrocketing applications of glyphosate to US wheat crops since 1990 and the incidence of celiac disease is from a December 2013 study published in the Journal Interdisciplinary Toxicology examining glyphosate pathways to autoimmune disease. Remember that wheat is not currently GMO or “Roundup Ready” meaning it is not resistant to its withering effects like GMO corn or GMO soy, so application of glyphosate to wheat would actually kill it.

celiac incidence as a factor of glyphosate application to wheat

While the herbicide industry maintains that glyphosate is minimally toxic to humans, research published in the Journal Entropy strongly argues otherwise by shedding light on exactly how glyphosate disrupts mammalian physiology.

Authored by Anthony Samsel and Stephanie Seneff of MIT, the paper investigates glyphosate’s inhibition of cytochrome P450 (CYP) enzymes, an overlooked component of lethal toxicity to mammals.

The currently accepted view is that ghyphosate is not harmful to humans or any mammals.  This flawed view is so pervasive in the conventional farming community that Roundup salesmen have been known to foolishly drink it during presentations!

However, just because Roundup doesn’t kill you immediately doesn’t make it nontoxic.  In fact, the active ingredient in Roundup lethally disrupts the all important shikimate pathway found in beneficial gut microbes which is responsible for synthesis of critical amino acids.

Friendly gut bacteria, also called probiotics, play a critical role in human health. Gut bacteria aid digestion, prevent permeability of the gastointestinal tract (which discourages the development of autoimmune disease), synthesize vitamins and provide the foundation for robust immunity.  In essence:

Roundup significantly disrupts the functioning of beneficial bacteria in the gut and contributes to permeability of the intestinal wall and consequent expression of autoimmune disease symptoms

In synergy with disruption of the biosynthesis of important amino acids via the shikimate pathway, glyphosate inhibits the cytochrome P450 (CYP) enzymes produced by the gut microbiome.  CYP enzymes are critical to human biology because they detoxify the multitude of foreign chemical compounds, xenobiotics, that we are exposed to in our modern environment today.

As a result, humans exposed to glyphosate through use of Roundup in their community or through ingestion of its residues on industrialized food products become even more vulnerable to the damaging effects of other chemicals and environmental toxins they encounter!

What’s worse is that the negative impact of glyphosate exposure is slow and insidious over months and years as inflammation gradually gains a foothold in the cellular systems of the body.

The consequences of this systemic inflammation are most of the diseases and conditions associated with the Western lifestyle:

  • Gastrointestinal disorders
  • Obesity
  • Diabetes
  • Heart Disease
  • Depression
  • Autism
  • Infertility
  • Cancer
  • Multiple Sclerosis
  • Alzheimer’s disease
  • And the list goes on and on and on …

In a nutshell, Dr. Seneff’s study of Roundup’s ghastly glyphosate which the wheat crop in the United States is doused with uncovers the manner in which this lethal toxin harms the human body by decimating beneficial gut microbes with the tragic end result of disease, degeneration, and widespread suffering

Got the picture yet?

Even if you think you have no trouble digesting wheat, it is still very wise to avoid conventional wheat as much as possible in your diet!

You Must Avoid Toxic Wheat No Matter What

The bottom line is that avoidance of conventional wheat in the United States is absolutely imperative even if you don’t currently have a gluten allergy or wheat sensitivity. The increase in the amount of glyphosate applied to wheat closely correlates with the rise of celiac disease and gluten intolerance. Dr. Seneff points out that the increases in these diseases are not just genetic in nature, but also have an environmental cause as not all patient symptoms are alleviated by eliminating gluten from the diet.

The effects of deadly glyphosate on your biology are so insidious that lack of symptoms today means literally nothing.

If you don’t have problems with wheat now, you will in the future if you keep eating conventionally produced, toxic wheat!

How to Eat Wheat Safely

Obviously, if you’ve already developed a sensitivity or allergy to wheat, you must avoid it.  Period.

But, if you aren’t celiac or gluten sensitive and would like to consume this ancestral food safely, you can do what we do in our home. We source organic, naturally low in gluten, unhybridized Einkorn wheat (Carolinas Artisan Bread specializes in using this unhybridized wheat in some of their breads) for bread making, pancakes, cookies etc. Please note that einkorn is not to be confused with the more general term farro, which includes emmer and spelt, which are both hybridized.

When we eat out or are purchasing food from the store, conventional wheat products are rejected without exception. This despite the fact that we have no gluten allergies whatsoever in our home – yet.

I am firmly convinced that if we did nothing, our entire family at some point would develop sensitivity to wheat or autoimmune disease in some form due to the toxic manner in which it is processed and the glyphosate residues that are contained in conventional wheat products.

What Are You Going to Do About Toxic Wheat?

How did you react to the news that US wheat farmers are using Roundup, not just to kill weeds, but to dry out the wheat plants to allow for an earlier, easier and bigger harvest and that such a practice causes absorption of toxic glyphosate, the active ingredient in Roundup and other herbicides, right into the wheat kernels themselves?

Did you feel outraged and violated like I did? How will you implement a conventional wheat-avoidance strategy going forward even if you haven’t yet developed a problem with gluten or wheat sensitivity?

What about other crops where Roundup is used as a pre-harvest dessicant such as barley, sugar cane, rice, seeds, dried beans and peas, sugar cane, sweet potatoes, and sugar beets?  Will you only be buying these crops in organic form from now on to avoid this modern, man-made scourge?

Sarah, The Healthy Home Economist

Sources and More Information

Roundup: Quick Death for Weeds, Slow and Painful Death for You

Glyphosate now commonly found in human urine

Study: Glyphosate, Celiac and Gluten Intolerance

The Glyphosate, Celiac Disease Connection

Hybrid Wheat is Not the Same as GMO Wheat

The Dutch Ban Roundup, France and Brazil to Follow

Is it the Gluten or is it the Glyphosate?

How to Mix and Use Gluten Free Flour

Can Celiacs Eat Sourdough Bread?

Pre-harvest Application of Glyphosate to Wheat

The Dirty Little Secret About Gluten Free

Glyphosate’s Suppression of Cytochrome P450 Enzymes and Amino Acid Biosynthesis by the Gut Microbiome: Pathways to Modern Diseases

Yield and quality of wheat seeds as a function of desiccation stages and herbicides

Wheat farmer weighs in on the use of Roundup as a wheat desiccant

Thank you Sarah TheHealthyHomeEconomist