Why Are We Getting So Fat & Sick – Glyphosates

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Why should you avoid glyphosates in your food sources?  

Glyphosate is one of the world’s most common herbicides. It’s the active ingredient in popular weed-control products like Roundup, Rodeo, and Pondmaster. Many farmers use it during food production.

The consumption of glyphosates has been linked to

• Obesity

• Cancers

• Endocrine disruption

• Liver

• Kidney

• Neurological conditions

• Celiac

• Autoimmunity

Celiac disease is associated with imbalances in gut bacteria that can be fully explained by the known effects of glyphosate on gut bacteria. Characteristics of celiac disease point to impairment in many cytochrome P450 enzymes, which are involved with detoxifying environmental toxins, activating vitamin D3, catabolizing vitamin A, and maintaining bile acid production and sulfate supplies to the gut.

In October 2018: FDA issued its first-ever report showing the results of its glyphosate residue in food testing. The FDA said no residues of glyphosate were found in milk or eggs, but residues were found in 63.1 percent of corn samples and 67 percent of soybean samples, according to FDA data. The agency did not disclose in that report the findings of glyphosate in oatmeal or honey products.  This usage of glyphosates have increased in corn and soybean crops exponentially. It also is found in non GMO crops with the highest levels found in legumes (humus), barley, oats, wheat germ wheat.  Additionally, the herbicide can be, and often is, sprayed on non-GMO crops such as wheat, barley, oats, and beans. The best way to currently steer clear of glyphosate-sprayed food is to seek out products that have the USDA Organic label.

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