Is it Really Gluten — or Something Else?
Understanding the hidden factors behind modern wheat and making healthier choices for digestion
For years, wheat has been a central part of the human diet. Yet today, more and more people report digestive troubles, sensitivities, and health concerns linked to bread, pasta, and other wheat products.
This raises an important question: if wheat has nourished civilizations for thousands of years, why does it suddenly seem to be such a problem? Is it truly the gluten, or could there be something else at play?
What Patients Notice: A Curious Global Pattern
In my 22 years of practice, I’ve spoken with countless patients who experienced digestive issues only after moving to the United States. Strikingly, when they returned to their home countries, their symptoms disappeared—only to resurface when they came back to the U.S.
Others shared stories of traveling to Europe—enjoying breads, pastas, and pastries freely in Italy or France—without experiencing the bloating, stomach pain, or reflux they had grown used to at home.
The question naturally arises: what makes American wheat and bread so different?
My Own Experiences with Wheat
I rarely eat bread, but when I do, I choose carefully. Years ago, I enjoyed pita bread from a local Greek store that always felt fine. But suddenly, the same brand gave me discomfort and reflux. After repeated tries, I had to stop eating it.
I’ve also asked restaurants about the origins of their flour. Interestingly, when flours were imported from Asia, I digested them well. But with American wheat, I sometimes experience problems.
More recently, I tried a simple sourdough loaf from a local farm stand— the ingredients are just wheat, water, and salt. Despite its clean ingredients and fermentation, I experienced significant stomach pain this time. It turned out that sourdough alone wasn’t enough to make it digestible for me.
The testimonials of my patients as well my own small experiments led me to a deeper question: maybe the real issue isn’t just gluten.
Beyond Gluten: What Else is Happening?
Gluten intolerance and celiac disease are well known today, but I doubt they were as widespread centuries ago. Something about our modern food supply seems to have changed.
I began looking into farming practices, and one factor stood out: glyphosate, better known by its brand name, Roundup.
The Glyphosate Factor
Glyphosate is the most widely used herbicide in the world. It was developed by Monsanto (now owned by Bayer) and is applied to over 70 crops, including wheat, oats, barley, rice, beans, and even fruits like apples and grapes.
What shocked me is that glyphosate is not only used to kill weeds—it is also sprayed directly on crops right before harvest to dry them out. In other words, the wheat itself may be saturated with chemical residues by the time it is processed into flour.
Research suggests that glyphosate exposure may affect the gut, liver, kidneys, hormones, and even long-term health risks. Although more studies are needed, the possibility is concerning.
Importantly, glyphosate is banned in organic farming and in Europe, yet it remains widely used in the U.S.
Emerging Evidence
A 2022 report by the Detox Project tested samples of everyday foods for glyphosate. The findings were sobering: many “healthy” items—including whole wheat bread, hummus, and oat-based snacks—contained measurable residues.
Organic foods tended to show much lower contamination, though not always zero. Still, the pattern was clear: choosing organic significantly reduced exposure.
While the report doesn’t claim final answers, it raises serious questions about what we’re really eating—and how much of today’s “wheat problem” may in fact be a chemical problem.
Moving Forward: What You Can Do
The story of wheat today is complex, but it doesn’t have to leave us powerless. A few proactive steps can make a real difference:
- Listen to your body: Notice how you feel after eating different types of bread, grains, or flours.
- Moderation: Excess can pose challenges. Be aware of your body’s limits and do not go beyond intake levels that can be sustained without compromising health.
- Explore origins: When possible, choose wheat or flours sourced from outside the U.S., or from trusted local sources, such as pastas imported from Italy.
- Go organic: Organic wheat, grains and other crops are less likely to be treated with glyphosate. Non-GMO crops are often contaminated with glyphosate residues.
- Intermittent fasting: It is beneficial for you to give a rest to our digestive system. Intermittent fasting is an easier system that you can incorporate into your daily life without difficulty. This method allows your body to take a break from constant digestion.
- Colon detoxification: Your digestive system is often compromised by our environment, lifestyle and dietary patterns. An annual or biannual colon detox can help eliminate accumulated toxins. Simple practices like drinking water, consuming fiber-rich foods and using natural detoxifiers can support a healthier colon. Please consult a qualified health care provider for instructions.
For some, avoiding wheat completely—at least for a time—may be the most healing choice. But for others, finding clean, carefully sourced wheat can restore the joy of eating wheat products without distress.
Conclusion
The issue isn’t simply gluten. It’s about the way our food is grown, processed, and delivered to us today.
By staying curious, asking questions, and making mindful choices, we can reclaim both our health and our trust in the foods that have nourished humanity for generations.
As with so many aspects of healing, the path forward lies not in fear, but in awareness, empowerment, and the willingness to explore what truly works for your body.
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Mika Ichihara, M.S., L.Ac., B.Phar., LLM, LLB, is the integrative master practitioner and founder of Love & Compassion Integrative Health. She has practiced integrative health and healing for over two decades. She has helped thousands of patients from all over the world with her unique integrative treatments and spiritual teaching of the East and the West.
Her services include Japanese acupuncture, herbal medicine, Energy Soul Therapy, spiritual healing/reading, and Feng Shui as well as teaching meditation, Reiki/energy healing and Universal Qabalah. Services and teaching available in Charlotte, NC, New York City and online.
Disclaimer: This article “Mold Toxicity: a hidden and overlooked culprit behind many chronic illnesses - Could Mold Be to Blame for Your Mystery Symptoms?” was originally created and published by Mika Ichihara under a Creative Commons license with attribution to Mika Ichihara, M.S., L.Ac., LL.M., B.Phar., Founder and Owner of Love & Compassion Integrative Health. It may be re-posted freely with proper attribution and author bio.