Topic: Gluten

A detailed discussion on the use of glyphosate (Roundup) as a desiccant on wheat crops shortly before harvest. The speaker argues that modern "gluten intolerance" is actually a reaction to weed killer residue in the food supply. He cites Mel Gibson's observations on the healthiness of European wheat compared to American GMO crops and the link between glyphosate and various cancers.

The health benefits of animal fats like beef tallow and lard are contrasted with the toxicity of modern seed oils. Alfie Oaks explains that many Americans lose weight in Europe because European wheat and oils are not "Franken-foods" like those in the U.S. The discussion covers how heirloom wheat lacks the inflammatory DNA profiles found in mass-produced American grains.

The rise of gluten intolerance is attributed to the practice of spraying ripe wheat with Roundup (glyphosate) just before harvest. It is argued that consumers are not gluten intolerant but rather "Roundup intolerant" due to the chemical runoff and direct application on food crops.

Alex Jones compares the current attack on meat to the historical use of glyphosate (Roundup) on wheat, which he claims caused the explosion of gluten intolerance. He notes that farms are being shut down in the Netherlands, Ireland, and Asia to create "social unrest and starvation." Jones argues that the "Alpha-Gal" tick narrative is a cover for vaccine-induced proteins designed to destroy the meat industry.

Research is presented claiming that insect exoskeletons contain chitin, a substance described as a weaponized gluten 1,000 times more toxic than wheat. The discussion suggests that the globalist "eat the bugs" agenda aims to trigger autoimmune diseases and cancer in humans, who lack the digestive systems to process chitin. Max Egan contributes a report stating that chitin cannot be cooked out of insects and leads to respiratory problems and spinal cancer.

Alfie Oaks explains how chemical fertilizers and GMO seeds from companies like Monsanto and Bayer have depleted the nutrient density of American food. He suggests that gluten intolerance is actually a reaction to "franken-wheat" and chemical additives rather than the grain itself. Oaks encourages listeners to support local farms and small businesses to combat the influence of globalist corporations.