Industrial agriculture claims that glyphosate, an herbicide, is minimally toxic to humans, but some scientists argue that glyphosate may be the most biologically disruptive chemical in our environment.
Monsanto brought glyphosate to the market in the 1970s under the trade name Roundup, which was developed to kill weeds that compete with commercial crops. Roundup is used worldwide with plants that have been genetically modified to resist glyphosate; Roundup kills a broad spectrum of weeds but allows the commercial crop to grow. Over 85% of the 97 million acres of corn planted in this country annually are “Roundup Ready”—that is, genetically modified to resist the effects glyphosate. And most of the beef in stores today comes from cows that were “finished” (fattened) on Roundup Ready corn.
In fact it’s hard to leave the grocery store without glyphosate in the cart. It’s in the meat case because cows have eaten the corn. And because corn syrup and food additives are generally made from conventionally raised corn, glyphosate is also in many processed foods. Glyphosate residues are found in the main foods of the Western diet, including sugar, corn, soy and wheat. Consumers are trying to pass labeling laws to get these facts stated on packages of food. See a 2-minute video on the threat of glyphosate here.
Many of the health problems that appear to be associated with a Western diet can be explained by biological disruptions that have already been attributed to glyphosate, including digestive issues, obesity, autism, Alzheimer’s disease, depression, Parkinson’s disease, liver diseases, and cancer, among others. (See chart on autism below.)
The only way today to be 100% sure that you have no exposure to glyphosate is to eat foods that are 100% free of glyphosates, like 100% grass-fed beef.