How To Avoid Glyphosate

Glyphosate, a toxic herbicide sprayed on hundreds of U.S. agricultural crops, cannot be removed through washing or cooking. But you can steer clear of it by knowing what to look for on food labels .

- Melissa Diane Smith

Q I’ve seen a lot about the dangers of the herbicide Roundup (glyphosate) on social media. What’s the scoop? How worried should I be? —Helena J., Salt Lake City

a: Although few people realize it, one of the most disturbing issues concerning our food right now is the widespread use of glyphosate, the active ingredient in Monsanto’s flagship weed killer Roundup. Glyphosate is the most heavily used chemical herbicide in human agricultural history. Its use has increased 300-fold since it was introduced in 1974, particularly skyrocketing after the introduction of herbicide-resistant, Roundup Ready genetically modified organisms (GMOs) in 1996. It is also used as a pre-harvest drying agent on non-GMO crops such as wheat, barley, and oats.

The FDA and USDA do not test food for glyphosate; however, independent, FDA-registered lab tests have found extremely high levels of glyphosate in some our most iconic food products.

Why Be Concerned About Glyphosate?

Glyphosate, which is patented as a chelating agent, can bind with nutrients in the soil, preventing plants from absorbing them. The chelating action may negatively affect the nutritional value of food. Glyphosate also acts as an antibiotic that can kill bacteria, and emerging scientific evidence suggests that it may lead to a harmful imbalance in bacteria in soil and in human and animal intestinal flora. Researchers also believe the herbicide may act as a hormone disruptor.