I recently read a very disturbing article, which I’ll reference a little later about the longer-term effects of Roundup. This is the kind of stuff that just makes steam come out of my ears.
How can an industry, with so much knowledge keep continuing to lie to the public and play Russian roulette with our health?
The World’s Health Organization’s cancer research arm has designated Roundup’s active ingredient, glyphosate, “probably carcinogenic to humans,” we need to understand how the chemical works on plants and ultimately how it effects our health.
The information here is shared by Genetic Engineer Thierry Vrain, who retired from head of a molecular biology department.
One of the things I found particularly interesting was that when he retired, he became a serious gardening hobbyist. With all this hands-on experience, he soon realized just how much damage pesticides cause to the living environment of the soil.
He wasn’t taught that in graduate school. Through his own experience, he learned that not only pesticides, but also regular fertilizers damage communities of microorganisms in soil and that’s when he became “organic.”
He started digging into research that showed a problem with genetic engineering. Rats and mice fed genetically engineered, Roundup Ready grain were getting sick. His knowledge of the engineering technology made it clear that this should be safe.
The DNA technology of adding a gene from one species to another is used every day in many research labs around the world to create a variety of transgenic animals and plants, to study their biology and to advance various fields of knowledge.
Then he realized about 2 years ago that the problem didn’t lie with genetic engineering technology itself, but with the herbicide that’s sprayed on all Roundup Ready crops.
He goes on to explain why glyphosate was originally engineered and it wasn’t as it’s used today. It was actually used as a descaling agent for large companies that boil a lot of water and scale builds up.
Somebody quickly figured out that glyphosate kills all bacteria and plants, and that there’s a lot more money to be made using this chemical as an herbicide rather than a descaling agent. That’s also when Monsanto bought the rights to the molecule and patented it in 1969 as a nonselective herbicide.
Fast forward to the current allowable amounts of glyphosate in food and water and how do these compare to what scientists are detecting.
Most other pesticides and herbicides are closely monitored by government agencies in Canada and the United States for their residual amounts in food crops for humans and animal consumption, but for some reason glyphosate residues have not been monitored closely.
What we do know is that the legal levels allowed by the Environmental Protection Agency (EPA) and Health Canada have increased significantly in the past few years, presumably to accommodate the new reality.
The allowable levels are now well above parts per million (ppm). Every single crop has allowable levels; sugar at 10 ppm, soybean and canola at 20 ppm, cereals at 30 ppm, nongrass animal feed at 400 ppm. Residue levels that were once considered extreme are now seen as normal.
A large number of published scientific studies, mostly done outside the US, show that as little as 1 ppm of glyphosate will kill almost all bacteria, particularly beneficial bacteria, in the gut of animals, that endocrine disruption starts at 0.5 ppm; and that even just a few ppm can cause oxidative stress, chronic inflammation, DNA damage, and many other disruptions in mammalian organ cells and tissues.
Just last year the World Health Organization asked an international team of 17 senior toxicologists from 11 countries to review the status of several agricultural chemicals, including glyphosate. Their verdict was that the scientific literature contains enough convincing evidence to classify glyphosate as a probable carcinogen.
In the end, when asked what he would recommend moving forward, to prevent this toxic herbicide from causing more damage, Vrain said because of its heavy use over the last 40 years, it’s time to reconsider its place in the market. In light of glyphosate’s toxicity, we must strictly regulate the use of the herbicide Roundup, abandon chemical drying of grain and seed crops, and recall Roundup Ready technology.
How to avoid glyphosate? Steer clear of processed foods and buy ingredients that are either clearly labeled “USDA Certified Organic” or come from a trusted local grower who doesn’t use herbicides. Certified organic crops can’t be sprayed with glyphosate at any stage of the growing, harvesting or drying processes, and none of the ingredients in USDA Certified Organic foods are allowed to be genetically engineered. The USDA Certified Organic standards for meat, eggs and dairy require that livestock are fed 100-percent organic feed and forage.
To read the entire article referenced in large part here, click here. It’s been enlightening when someone on the inside shares his knowledge so the rest of us can make educated choices and decisions that affect our health.
How has this information helped you and what steps will you take going forward? Please share your comments below so we can journey together.
To Your Health,
PS: What is chemical drying and how does it affect you?
An interesting nugget from the above article, and I mention it at the end, is something that’s not widely known.
The use of glyphosate for chemical drying of non-engineered grain and seed crops has grown exponentially in the last 15 years.
Some farmers who grow grains and seeds (such as cereals, beans, sunflowers, and hemp) now commonly spray a formulation of glyphosate to kill their crops just before harvest. This process also kills any weeds that might have popped up during the growth of the crop.
This is called “chemical drying” or “desiccation.” It makes for a much easier harvest of grains and seeds.
With wheat being a non-engineered grain and in almost all processed foods, it’s no wonder that we are seeing so many digestive issues. Remember glyphosate kills beneficial bacteria.
The cereal industry is one large monster and look what our children are eating! Do you remember the ppm that is considered normal? 30 ppm. You might as well hand them the bottle of Roundup.
It’s a sad day when sunflowers and hemp (known health foods) are being compromised because “it makes for a much easier harvest.”
Another reminder to avoid processed foods and buy ingredients that are either labeled organic or from a trusted local grower or grow your own without the use of pesticides and herbicides.