A study from Norwegian scientists revealed the presence of high levels of glyphosate –the active toxic chemical in Roundup — in genetically modified soy (GM). The crop ends up in conventional packaged foods and in farm animal feed, making its way to our plates. That’s how millions of people are unknowingly eating every day a substance known to be harmful to human health. The best way to avoid these toxic pesticide residues is still to choose organic products.
Why are The Levels Of Toxic Chemicals So High?
These GMO crops are engineered in a way that makes them withstand higher doses of pesticides. The natural varieties would die from such high levels of chemicals. That’s why GMO crops such as corn, soy, canola, cotton, and sugar beets absorb more pesticides and become more toxic.
When they are fed to livestock like pigs, cows, chickens, and turkeys, the chemicals are transferred to the farm animals. So, directly or indirectly, the toxic compound ends up in our food.
As more and more weeds become resistant to Roundup, the spraying gets heavier and more frequent, increasing the level of pesticides in crops. The levels of Roundup found in the soy crops is close to double what Monsanto—the maker of Roundup—deemed “extreme” in 1999.
To add insult to injury, the EPA has quietly raised allowable residue limits in soy by 200 percent to accommodate GMO crop farmers.
The Norwegian study also showed that organic soy had a more beneficial nutritional value with more protein and lower saturated fat levels compared to GM soy.
Harmful Effects of Glyphosate
The International Agency for Research on Cancer, an arm of the World Health Organization, issued a report that classified glyphosate as a probable cause of cancer.
Physicians report that rates of birth defects in one of Argentina’s poorest regions quadrupled in the decade after glyphosate was introduced and cases of chronic kidney disease are soaring in Central America, India, and other heavily sprayed regions.
Glyphosate has also been linked to autism by MIT researchers, to gluten intolerance and allergies.