Roundup is nasty stuff and it’s showing up in places where it isn’t welcome – and in ever increasing quantities. The USDA, the FDA – aren’t they protecting us you ask? The quick answer to that is, no, they just keep approving more and more GM crops. Below is an excerpt from an article by Leah Zerbe on Rodale called Roundup Red Alert! What You Need to Know about the Pesticide Poised to “Push Us All Off of the Cliff”
Roundup kills human cells.
In 2009, a study published in the journal Chemical Resarch in Toxicology outlined Roundup’s ability to kill human umbilical cord vein, embryonic kidney, and placental cells in concentrations typically found in food or livestock feed. This study was important because it found the entire Roundup formulation (the stuff actually sprayed on food and in our yards), was more damaging than the active ingredient glyphosate itself. In other words, the so-called “inert” ingredients in Roundup apparently make it more deadly. Those other ingredients, such as surfactants, allow the pesticide material to cross barriers that would otherwise protect living tissue from it. “The pesticide ingredients bypass the liver, where they would normally be cleaned out,” explains Warren Porter, PhD, professor of environmental toxicology at the University of Wisconsin–Madison. Read full article.
Sleuth4Health says: If you’re new to the whole GMO scene, this next paragraph is for you. Whether you know it or not, you’re eating genetically modified food and have been since 1996 (and in some cases, 1994). A significant portion of the genetically modified food you’re eating is in the form of Roundup Ready soy, corn, canola and cotton, backbone ingredients of processed foods. Seed that is “Roundup Ready” grows plants that will not die despite being drenched with Roundup. (Click here for a list of typical GMO ingredients.)
How common are GE foods?
Since 1996, when the first GE crops were approved for commercial use and introduction, they have been extraordinarily successful in penetrating the marketplace. Today, GE soy makes up 90 percent-plus of the soybeans grown in the US, GE corn is roughly 85 percent of all corn, and several other GE crops including sugar beets and cotton are equally dominant in the market place.
Particularly because of their dominance in soy and corn, this means that over 70 percent of the processed foods we eat contain genetically engineered material. The data is clear that the vast majority of Americans do not know that.