I don't totally believe this - and have read it before. Glyphosate is an issue - no question. However, I am "gluten intolerant/celiac (never tested) - WHY then can I eat fermented sourdough that reduces the gluten to zero when fermented for 72 hours. My only reasoning is that the glyphosate damaged my gut enough that I cant break down gluten (and there's much more in products today than previously). It's said to be very hard to digest and now there's more of it in wheat. BUT why has it not affected everyone - including my husband - who still eat it everyday?