Friday, 25 March 2016 11:57By Zach Bush, MD, Contributing Writer
That breadbasket people love to dig into in their favorite restaurants? If the bread is not organic, it is likely soaked in glyphosate.
The weed killer, the active ingredient in RoundUp®, was first patented and introduced by Monsanto in 1974 for agricultural use. Later it was marketed to consumers as a household herbicide. It is sprayed in staggering quantities on most commercially grown staple crops, including wheat, corn, soybean, beet, cotton, canola, and alfalfa.
Since last year, when the World Health Organization classified glyphosate as a “probable human carcinogen,” there has been a lot of media coverage of the potential health risks associated with the use of this herbicide.
Glyphosate as Dessicant
What many people do not know is that since 1992, glyphosate has also been widely used as a “ripening agent” or desiccant on wheat and many other grains. This application stresses or kills the plants, to accelerate drying and speed the ripening of the grain immediately before harvest.
Desiccating wheat with glyphosate is particularly common in years with wet weather and has been increasing in Upper Midwestern states in the US, as well as in areas of Canada and Scotland (where the process began). This pre-harvest application means there’s even more glyphosate residue on the grain by the time it reaches market than there would be if the compound had only been used as an herbicide during the growing process.
Glyphosate's Impact on the Nervous System:
From AUTISM to ALZHEIMER's
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Gut Brain Injury: Why Probiotics Don't Heal!!