The significant rise in gluten intolerance and allergies in recent decades has raised concerns and questions about the food chain, particularly regarding the grain that has been a staple in human diets for thousands of years. For generations, wheat was considered a healthy and essential part of the human diet, yet today, many people, including children, are suffering from life-threatening allergic reactions to gluten, a protein found in wheat. This dramatic shift warrants a deeper look at why this phenomenon has become so widespread, particularly in the last 50 years, and what role modern agricultural practices play in this issue. One of the most significant factors contributing to the rise of gluten intolerance may not be gluten itself, but rather the chemicals used in modern agriculture. Glyphosate, a herbicide commonly used in non-organic farming, has been identified by many scientists and researchers as a potential culprit. Glyphosate is known to disrupt the shikimate pathway, a crucial process in the gut that helps maintain a healthy balance of bacteria. When the gut bacteria become imbalanced, it can lead to conditions such as coeliac disease, irritable bowel syndrome (IBS), non-coeliac gluten intolerance (NCGI), allergies, and even neurological conditions like autism and ADHD. Glyphosate has also been shown to damage cytochrome P450, an enzyme responsible for detoxifying the body from environmental and pharmaceutical toxins, including chemicals like glyphosate itself. This disruption may impair the body’s ability to process and eliminate toxins effectively, leading to further health complications. The increasing use of glyphosate on grains may explain why gluten is now considered harmful by many, whereas it was once tolerated by previous generations. Non-organic grains, often treated with glyphosate, carry a residual amount of the chemical, which could contribute to adverse health reactions in sensitive individuals. In countries where the use of glyphosate has been banned, such as Denmark, gluten intolerance rates are significantly lower. Denmark, which banned glyphosate in 2003, reports a gluten intolerance rate of just 0.77%, while the UK, which still uses glyphosate extensively, has a gluten intolerance rate of approximately 10%.