A significant problem involves how glyphosate works in plants. Glyphosate impedes the building of important essential amino acids like phenylalanine, tyrosine, and tryptophan by interrupting the seven step shikimate pathway in plants. The GE industry proudly proclaims that only plants and bacteria have this pathway—humans do not. They misrepresent this fact to imply there cannot be any health risks to people because it only affects plants. Unfortunately, they forget to point out that the plants normally build these important amino acids called aromatic amino acids and they are essential to our diet. Essential amino acids mean humans do not make them and must get them from their diet. But if the plant is not making them, we aren’t getting them either! We need these amino acids in the foods we eat but glyphosate destroys the pathway in plants that make them.

This is an example of GE marketing deception. It reminds me of the lies told by the tobacco industry! The lack of essential amino acids, the toxicity of the poison to our gut bacteria and the synergistic effect of glyphosate and modern gluten create a perfect storm of sickness and disease that is largely untraceable. Rather than testing GMO foods before releasing them for public consumption, we have become the guinea pigs in a massive GE experiment. It certainly isn’t surprising that we are now seeing an exponential increase of disease due to GMO foods.

Another problem relates to the retinoic acid signaling pathway in animals. It is like the shikimate pathway in plants. Research by Giles-Eric Seralini, Robin Mesnage, Manuela Malatesta, et. al., found that Roundup™ at levels of 1 part per million (ppm) to 20,000 ppm causes cells of the human body to die. At 50 ppm it delays cellular apoptosis which is essential for the normal functioning and regeneration of cells, body tissues, and organs. (Giles-Eric Seralini, Robin Mesnage, Manuela Malatesta, et al., “Long Term Toxicity of a Roundup Herbicide and a Roundup-tolerant genetically modified maize,” Food and Chemical Toxicology, Vol 50, Issue 1, November 2012, pg 4221-4231. )

A study published in March 1999 by Swedish scientists Lennart Hardell and Mikael Eriksson showed that non-hodgkin’s lymphoma (NHL) is linked to exposure to a range of pesticides and herbicides, including glyphosate. Prior to the 1940s, non-Hodgkin’s lymphoma was one of the world’s rarest cancers. Now it is one of the most common. Between 1973 and 1991, the incidence of non-Hodgkin’s lymphoma increased at the rate of 3.3 percent per year in the United States, making it the third fastest-growing cancer. (http://www.naturalnews.com/2017-03-15-monsanto-tried-to-hide-evidence-of-glyphosate-roundup-causing-non-hodgkins-lymphoma-court-documents.html)

People exposed to these chemicals through the use of glyphosate in their community or through ingestion of its residues on industrialized food products become even more vulnerable to the damaging effects of other chemicals and environmental toxins they encounter. What’s worse is the negative impact of glyphosate exposure is slow and insidious over months and years as inflammation gradually gains a foothold in the cellular systems of the body. Chronic inflammation undergirds almost all disease. (http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/)

In addition, glyphosate is a mineral chelator. This means it binds to trace minerals like manganese, iron, cobalt (cobalamin) and molybdenum, and copper and makes them unavailable to the body. Our gut bacteria need minerals to work properly. For example, Lactobacillus depends on manganese. According to Dr. Seneff who is a researcher at MIT, these bacteria have an unusual mechanism to protect themselves from oxidative damage, which involves manganese. But they can’t get at it because the manganese hides inside the glyphosate molecule.

Mike Adams compares glyphosate to VX (venomous agent X) nerve gas. Both glyphosate and VX are organophosphorus synthetic chemicals and both act like weapons of mass destruction when unleashed in the environment. Glyphosate will brown plants within 6 hours and kill them within 12. GMO plants are built to be resistant to glyphosate but humans are not. Because glyphosate is water soluble, the majority of the herbicide makes it into our drinking water and rain. In the Mississippi River area, glyphosate is detected in at least 75% of the water samples. (http://www.greenmedinfo.com/blog/roundup-weedkiller-found-75-air-and-rain-samples-gov-study-finds) There seems to be no escaping it.

These are all reasons to get non-GMO and organic produce. The effects of just this one herbicide are mind boggling! As consumers, we need to make our wishes known by purchasing the foods that will not harm us. Grocery stores and farmers will respond–the market drives supply and demand. We need to use our dollars for real food that is not laced with these dangerous chemicals.

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