02/22/2026
Why I have a problem with gluten in the US
One chemical 👇
💥Bromide.💥
Most people do not actually have a problem with gluten itself. They have a problem with what has been done to wheat in the United States.
One of the biggest offenders is bromide, specifically potassium bromate, which has been widely used as a flour and dough conditioner.
It makes bread rise higher, look whiter, and stay softer longer.
It also wreaks havoc on human biology.
Bromide is a halogen, sitting right next to iodine on the periodic table. Because of that, bromide competes directly with iodine in the body.
When bromide intake is high, iodine uptake drops.
This matters deeply because iodine is essential for thyroid function, hormone balance, metabolism, brain health, and even gastric acid production.
When bromide displaces iodine, the thyroid suffers, digestion weakens, inflammation rises, and people start reacting to foods that were never the real problem.
This is why so many people can eat bread or pasta outside the US with zero issues… then come home and feel bloated, inflamed, foggy, achy, or anxious after one slice.
Many countries have banned potassium bromate entirely due to its carcinogenic potential. The US has not.
Instead, it is allowed with the assumption that baking “neutralizes” it… except residue often remains.
Now layer in glyphosate. Much of US wheat is sprayed with glyphosate right before harvest as a desiccant.
Glyphosate disrupts the gut microbiome, damages the intestinal lining, and impairs mineral absorption.
A damaged gut plus bromide driven iodine deficiency equals symptoms that get blamed on gluten.
So the issue is not a fragile body. It is a toxic food system.
From an ancestral lens, wheat was traditionally slow grown, stone ground, fermented, and eaten seasonally.
It was not hybridized for yield, sprayed with chemicals, or treated with industrial additives. Modern US wheat is a completely different substance.
The body is responding appropriately to something that no longer resembles food.
This is also why when minerals are restored, iodine is supported, digestion is strengthened, and inflammation is calmed, many people suddenly tolerate foods they were told they would “never eat again”. The body remembers how to digest when the terrain is corrected.
This is not fear mongering. This is biochemistry meeting common sense 🌱
Food should nourish, not confuse the nervous system.
And as always… minerals are everything 💛