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From Fields to Forks: Unwrapping the Grain Residue Mystery | Unwrap Your Food Series

Alright, let's break down the grainy details of our food journey! Picture this massive canvas of a wheat field – the heart of commercial agriculture. Farmers, wielding the magic wand of herbicides, spray to ward off weeds, ensuring a bumper crop. Streamlining production is key; it keeps costs in check, like a well-oiled machine running on efficiency.

Now, here's where it gets interesting (or concerning). The very herbicides sprayed on these fields, like glyphosate, become a part of the grain's journey from field to plate. It's like a hitchhiker tagging along, and we end up ingesting it through the food we consume.

And it's not just about our direct intake. Cross-contamination in equipment and storage adds another layer to the residue saga. Think of it like a game of food telephone – the residue whispers its presence from one step to another until it lands on our plate.

But wait, let's address the elephant in the wheat field – genetically modified wheat? Nope, that's a myth, my friend. Unlike its canola counterpart, wheat isn't rocking a "Roundup Ready" cape.

Glyphosate on wheat fields is a bit of a paradox – it kills the wheat plant so that harvesting a field of grain all the same level of dryness and readiness is easier. It also kills the germ of the grain, stopping it from sprouting ensuring easier storage forntheir mass quantities

Round-up Ready Canola is the application where it helps control weeds. The Canola plant is Genetically Modified to withstand the glysophate application dispite its broad leaf.

Most weeds are broad-leafed (dandelion, thistle) and to kill the weeds the plant needed to be modified to withstand the application onto its broad leaves.

It's like using one commercial farming superhero for two different missions. Still with me? Rest assured, wheat is not genetically modified but it has been selectivly grown to have more gluten and better harvesting attributes. More on that in a later post. Back to glysophates...

So, the next time you're savoring that slice of bread or digging into a bowl of pasta, know that there's more to the story than meets the eye.

Before we dive deeper into the glysphate residue series of blog posts, here's a pro-tip for the savvy food warrior – consider opting for organic grains.

Choosing the organic route is like putting on a shield against glyphosate exposure, ensuring your grains are cultivated without the unwanted hitchhiker.

Another game-changing move? Get your hands on seed grain from a local farmer. Seed grain is like the superhero of the commercial grain farming world, carrying the potential to sprout new life.

It is simply Grain kept aside to seed next yecanthat is not sprayed with glysophate because glysophate kills the germ. The germ is what makes it sprout. ;)

Plus, when you grind your own, you're not just a food warrior; you're a grain artisan, controlling the entire process from seed to table.

Now, back to our grainy tale. Picture those beautiful vast wheat fields once again, but this time, armed with the knowledge of how your choices impact your plate.

Join the Unwrap Your Food community for the next chapter, where we peel back the layers of grain residue, debunk myths, and unveil the truth about what's on our plates. Stay tuned, food warrior! 🌾✨ #GrainResidue #FoodJourneyInsights #UnwrapTheTruth

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