While there isn't a commercially grown glyphosate tolerant wheat; there is a significant pathway for glyphosate into the wheat you eat through the process of desiccation[1]. It is common practice to kill the plant with an herbicide shortly before harvest, which helps to maximize yield.
Personally, I suspect that many people who present as wheat/gluten sensitive may in fact be reacting to the herbicides present in the wheat.
Thanks for the additional information, I wasn’t aware of glyphosate being used for burndown/crop desiccation on wheat fields until CGMthrowaway mentioned it. Makes perfect sense, given no wheat is glyphosate tolerant, but it’s a (seemingly) more direct pathway to human glyphosate consumption than say, eating sugar derived from sugar beets grown using glyphosate.
But we eat very little wheat as is.
Most of the wheat is eaten in transformed products made with wheat flour.
How much glyphosate realistically end up in those products. It can't be a very large amount considering how refined/processed the flours are.
Do you know of any study that is able to detect glyphosate in the flour or end product ?
If they can't find it, it's probably a nothingburger.
Personally, I suspect that many people who present as wheat/gluten sensitive may in fact be reacting to the herbicides present in the wheat.