Are you eating Monsanto’s weed killer for dinner?

1 min


There’s no sure way to tell what you’re really eating for dinner these days. Food labels only brush the surface, distracting everyone with meaningless concepts like total calories. The most important information that the consumer needs to know goes unmeasured; it is kept silent.

Our ancestors weren’t confronted with the same problems we face today. Food is being genetically altered in various new ways so that corporations like Monsanto can monopolize on the sale of their agricultural chemicals (Roundup). As super weeds evolve, Monsanto’s manipulation of nature continues. Monsanto has already unleashed a toxic dicamba-based herbicide XtendiMax with VaporGrip Technology in 2016.

Watchdog groups publishing glyphosate residues in common foods

Food Democracy Now and The Detox Project are doing the job that regulatory agencies should be doing – letting the public know about rising residues of glyphosate in popular food items. Their shocking report “Glyphosate: Unsafe On Any Plate” unveils glyphosate levels polluting popular food items that might be in your kitchen cabinets.

Every year in the US alone, the crops, land, soil, air, and water absorb more than 300 million pounds of Monsanto’s weed killer, Roundup. The principle ingredient in Roundup, glyphosate, has been classified as a class 2A carcinogen, but American farms continue to blast it all over the food, without second guessing. Chemists are now finding glyphosate in honey, breast milk, and tampons. At study by the U.S. EPA and another by the European Union, concur that glyphosate is absorbed into bones.

This is a greater problem than just corporations making a lot of money. Glyphosate chelates important minerals from the soil, preventing crops from taking up iron, manganese, zinc, and boron. When the crops don’t get everything they need, their ability to defend themselves dwindles. Pests become a greater problem and then more pesticides are sold to address this crisis. Read more


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