Avoid This Disease-Causing Ingredient Hidden In Our Foods

Since its introduction in the 1970s, glyphosate—the active ingredient in the herbicide Roundup—has become a ubiquitous presence in agriculture and food production. Initially hailed as a miracle weed killer, glyphosate is now found in a staggering range of foods, even those marketed as “healthy,” and it’s implicated in the rising rates of chronic diseases such as liver and thyroid cancer, diabetes, stroke, Alzheimer's disease, Parkinson’s disease, Crohn's disease, autism, and obesity-related deaths. In this article, we will explore the scientific evidence linking glyphosate exposure to these conditions, how glyphosate ended up in our food supply, and practical tips for avoiding this toxic chemical.

Glyphosate is used extensively in modern agriculture, not just to control weeds but also to dry out crops before harvest, allowing farmers to gather them more quickly. This "desiccation" process leaves residues of glyphosate on the foods we consume. The following commonly consumed products contain detectable levels of glyphosate:

 

*Granola: Quaker, KIND, Back to Nature, Nature Valley
*Instant oats: Giant, Quaker, Umpqua, Market Pantry
*Whole oats: Quaker, Bob’s Red Mill, Nature’s Path, Whole Foods
*Cereal: Kashi, Kellogg’s (including Lucky Charms, Cheerios)
*Snack bars: Quaker, KIND, Nature Valley, Kellogg’s
*Orange juice: Tropicana, Minute Maid, Signature Farms, Kirkland
*Crackers: Cheez-Its, Ritz, Triscuits, Goldfish
*Cookies: Annie’s, Kashi, Nabisco (Oreos)
*Chips: Stacy’s, Lay’s, Doritos, Fritos
*Ice cream: Ben & Jerry’s
*Non-organic cotton products: Tampons, clothing
*Tap water: Trace amounts have been detected in municipal water supplies

 

Numerous studies have highlighted a concerning correlation between increased glyphosate use and the rise in several chronic illnesses. Here are some of the most compelling findings:

 

Glyphosate has been classified as a probable human carcinogen by the World Health Organization (WHO) and the International Agency for Research on Cancer (IARC). Studies have linked glyphosate exposure to an increased risk of liver and thyroid cancers, with evidence showing a dose-dependent increase in cancer rates among those with higher exposure.

 

For example, a 2017 study published in the journal Environmental Health Perspectives found that individuals exposed to glyphosate had a significantly higher risk of non-Hodgkin lymphoma, a type of cancer that affects lymphatic tissue and often spreads to the liver and thyroid.

 

 

 

Glyphosate is believed to be neurotoxic, and growing evidence links its use to neurological disorders. A 2018 study published in Neurotoxicology found that glyphosate exposure could disrupt mitochondrial function, which is critical for brain health. This disruption is thought to contribute to neurodegenerative diseases like Alzheimer’s and Parkinson’s.

 

The rise in diabetes and obesity in the U.S. has coincided with the increased use of glyphosate, particularly on genetically modified (GM) crops like corn and soy. Glyphosate is believed to interfere with the body’s ability to regulate glucose, increasing the risk of insulin resistance and Type 2 diabetes. A 2019 study in the Journal of Environmental Science and Technology found that glyphosate exposure was associated with an increased risk of metabolic disorders, including obesity and diabetes. 

 

 

Glyphosate’s potential to disrupt gut health and the microbiome has been widely documented. Some studies suggest that glyphosate exposure may exacerbate gastrointestinal disorders like Crohn’s disease. Moreover, emerging evidence from research in the Journal of Environmental Health suggests a potential link between glyphosate exposure and an increase in the rates of autism spectrum disorder (ASD), particularly in children whose mothers were exposed during pregnancy.

 

 

In addition to cancer and neurological diseases, glyphosate has been shown to be associated with cardiovascular diseases, including strokes. Research published in The Lancet identified glyphosate exposure as a contributing factor to cardiovascular damage, particularly in people with prolonged exposure due to living near agricultural areas or consuming foods with high pesticide residue.

 

Glyphosate was first introduced to the market by Monsanto (now part of Bayer) in the 1970s. At the time, the herbicide was seen as a breakthrough in weed control, and the U.S. Environmental Protection Agency (EPA) approved its use in agricultural practices. Despite mounting evidence of its toxicity over the years, the Food and Drug Administration (FDA) and the EPA have continued to permit glyphosate’s use, citing industry studies and the argument that glyphosate’s residues on food remain within “safe” limits.

 

However, critics argue that the FDA's regulations are outdated and that the health risks of long-term, low-level exposure to glyphosate have not been adequately addressed. The FDA has been criticized for relying heavily on studies funded by the very companies that produce glyphosate, raising concerns about conflicts of interest and the thoroughness of regulatory oversight.

 

Paraquat, another commonly used herbicide, is often cited as an alternative to glyphosate. While it is effective at killing weeds, paraquat is significantly more toxic, and its use has been banned or heavily restricted in many countries. In the U.S., it is still used on certain crops, and like glyphosate, it is a neurotoxin that has been linked to Parkinson’s disease. In fact, paraquat has been found to increase the risk of developing Parkinson’s by up to 500% in individuals who have had long-term exposure.

 

Reducing your exposure to glyphosate is crucial, and there are several steps you can take to minimize risks:

 

1. Buy Organic: Organic foods are grown without synthetic pesticides, including glyphosate. Look for USDA organic certification to ensure you’re choosing foods free of glyphosate residues.

 

2. Read The Labels: The Detox Project, which tests for toxic chemicals, recently launched a “Glyphosate Residue Free” label that companies can apply for to certify their products. Until it rolls out more widely, you are more likely (but not guaranteed) to avoid exposure by opting for foods labeled “Certified Organic.”

 

3. Grow Your Own Food: If possible, grow your own fruits and vegetables using organic methods. Homegrown produce will give you greater control over pesticide use.

 

4. Diversify Your Diet: Eating a varied diet reduces your risk of accumulating glyphosate from a single food source.

 

5. Support Legislative Change: Advocate for stronger regulation and better labeling laws to ensure consumers have more transparency regarding pesticide residues in food.

The evidence linking glyphosate to an alarming rise in chronic diseases is mounting. As glyphosate continues to be found in common foods—ranging from breakfast cereals and snacks to juices and even ice cream—it’s clear that this widespread chemical use is impacting public health. While the FDA and other regulatory bodies continue to permit its use, it is up to consumers to take action, choose organic products, and advocate for stricter regulations to protect future generations.

 

By making informed choices, we can work to reduce our exposure to glyphosate and safeguard our health from the growing list of diseases linked to this harmful chemical.