Monsanto Roundup: The Impacts of Glyphosate Herbicide on Human Health. Pathways to Modern Diseases

Global Research News

The foodstuffs of the Western diet, primarily grown by industrial agriculture, are increasingly being produced using a two-part system of engineered plant seeds and toxic chemical application.

Novel bacterial genes are incorporated through genetic engineering, and toxic chemical residues are readily taken up by the engineered plants. Research indicates that the new bacterial RNA and DNA present in genetically engineered plants, providing chemical herbicide resistance and other traits, have not yet fully understood biological effects. This paper however, will only examine the effects of the chemical glyphosate, the most popular herbicide on the planet.

Glyphosate (N-phosphonomethylglycine), the active ingredient in the herbicide Roundup®, is the main herbicide in use today in the United States, and increasingly throughout the World, in agriculture and in lawn maintenance, especially now that the patent has expired. 80% of genetically modified crops, particularly corn, soy, canola, cotton, sugar beets and most recently alfalfa, are specifically targeted towards the introduction of genes resistant to glyphosate, the so-called “Roundup Ready®  feature” In humans, only small amounts (~2%) of ingested glyphosate are metabolized to aminomethylphosphonic acid (AMPA), and the rest enters the blood stream and is eventually eliminated through the urine [1].

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