Glyphosate (Roundup) and the Microbiome

I became more aware of the glyphosate issue at a recent MAPS (Medical Academy of Pediatric Special Needs) conference last week. Glyphosate is the active ingredient in Monsanto's herbicide, Roundup. It's principle breakdown product is Aminomethylphosponic acid (AMPA). Roundup is sprayed on genetically modified corn, soybeans and canola to kill weeds. The GMO seeds are resistent to the weed killer. Roundup is also sprayed on wheat and sugar crops prior to harvest. When GM soy has been tested, both glyphosate and AMPA are present.


From Food Chemistry 2013, Compositional Differences in Soybeans on the Market: Glyphosate Accumulation in Roundup Ready Soybeans by Thomas Bohn, Marek Cuhra, et.al.

The legally acceptable level of glyphosate contamination in food and livestock feed has been increased in Europe and the US from 0.1 mg/kg to 20 mg/kg. Glyphosate has been shown to change the nutritional content of the grains to which it is applied. Organic soybeans show the healthiest nutrient profile in comparison to conventional and GM soy.

It is not clear what all the health risks are from glyphosate exposure, but one very alarming fact is that glyphosate kills human and soil microbiomes. Healthy gut microbiomes are essential for our brain, digestive and immune health. So how can we minimize our exposure?

Avoid:

1) Inorganic soy, canola, corn

2) All inorganic cereals, grains and baked goods

3) Non-organic sugar

4) Non-organically fed animal products

5) Look for foods with 100% organic labels

 

Author
Dr. Cheri Standing

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