Mmmmmmm, tasty. Nothing like another dose of human cell-killers– wait, what!?
Though you probably wouldn’t willfully eat a substance that’s understood to kill human cells, that’s exactly what millions of people are accomplishing every day– and that’s even during the times when they’re gulping down foods with “natural” on the label.
Norwegian scientists recently published a study that will show up in the June issue of Food Technology that depicts high amounts of glyphosate showing up in genetically engineered (GE) soy. Glyphosate is the active weed-killing chemical used in Roundup, with herbicide-stuffed soy ending up in tons of nonorganic packaged foods– not to mention in animal feed for livestock like cows, chickens, pigs, and turkeys.
Proponents of non-GMO foods and organic products are up-in-arms about the study’s findings, and want to know why this is happening. Genetically engineered crops are influenced in a way that could never occur in the natural environment so that plants like corn, canola, cotton, soy, and sugar beets can handle high amounts of glyphosate-carrying herbicides that would typically kill them. This has only caused Roundup to show up in food that people and farm animals consistently eat.
More and more weeds are now becoming increasingly resistant to glyphosate and GE technology fails, leading farmers to douse food with heavier amounts of glyphosate—while also doing it more often. Because glyphosate is systemic (it’s taken up within the plant), it’s forced the Environmental Protection Agency to start slowly raising allowable levels of glyphosate in food as nonorganic farmers have increased their glyphosate use.
In the aforementioned Norwegian study, a massive nine milligrams of Roundup was witnessed per kilogram of nonorganic grub, on average. That amounts to almost double what Monsanto (the inventor of Roundup) considered “extreme” back in 1999, indicates an article in The Ecologist. Unfortunately, though, with the recent rise of tough-to-kill superweeds, the EPA has slowly (and quietly) increased permissable residue limits in soy by a whopping 200 percent.
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