Glyphosate: Understanding the Risks & Pushing for Change

20 Aug

“We haven’t inherited this planet from our parents, we’ve borrowed it from our children. We have not borrowed our children’s future—we have stolen it and we’re still stealing it now, and it’s time we get together, whatever our religion, whatever our culture, get together and start changing the way—changing our attitude—so that we can leave a better world for our children, whom we love.” – Jane Goodall

Since the 1990s, there has been a noticeable increase in chronic diseases and other medical conditions that were once rare. The commonly used herbicide glyphosate (Roundup) is believed to be a contributing factor. Conditions linked to glyphosate exposure include:

Metabolic issues: obesity, diabetes
Autoimmune diseases: rheumatoid arthritis, celiac disease
Neurological disorders: Parkinson’s disease
Gastrointestinal problems: IBS, SIBO
Cancers: non-Hodgkin’s lymphoma
Reproductive problems

These associations highlight concerns about glyphosate's role in the rising prevalence of various health problems.

Brief history of glyphosate

Initially patented in 1961 as a chelating agent, it was used to remove mineral deposits from pipes and boilers. In 1968, Monsanto repurposed glyphosate as an agricultural herbicide, transforming weed control in farming. In the early 2000s, Monsanto patented it again as an oral antibiotic.

These roles—as a chelator, herbicide, and antibiotic—contribute to glyphosate's broad impact on human health. Its use in agriculture raises concerns about exposure and potential carcinogenic effects, while its antibiotic properties may affect gut microbiota and antibiotic resistance. Understanding these impacts is crucial for managing its health risks.

Because glyphosate kills any plant it contacts, farmers must apply it carefully. This changed in 1996 when Monsanto introduced "Roundup Ready" crops—genetically modified organisms (GMOs) designed to resist glyphosate. This innovation allowed farmers to use large amounts of glyphosate without harming their crops.

In the early 1990s, glyphosate found a new use as a desiccant. It is sprayed on crops before harvesting to allow for easier storage and prevent mould. It’s widely used for many commercial crops, especially grains, legumes, and seeds for vegetable oils. As a result, these crops have become another source of glyphosate exposure.

Another major carrier of glyphosate is water. Since glyphosate is readily water-soluble, runoff and leaching from agriculture can lead to pollution of waterways, groundwater, and oceans. This contamination affects these ecosystems and, ultimately, our bodies.

How can glyphosate affect our health?

Producers of Roundup claim it is safe for humans, asserting it does not cause direct damage to human cells or DNA, as our cells do not possess the main target of glyphosate—the shikimate pathway. However, every microbe in our microbiome does have this pathway and can be directly affected by glyphosate. Additionally, scientists have identified several other mechanisms by which glyphosate can lead to chronic diseases, including cancer. More than 200 papers detail various biological mechanisms that allow glyphosate to have an extensive and diverse impact on our health and the environment:

Damage to the microbiome, reducing diversity and favouring invasive species, disrupting the microbial balance.
Disruption of gut tight junctions, compromising the gut's defense system.
Interference with mitochondrial function, affecting cellular energy production.
Binding to +2 cation minerals (zinc, copper, manganese, magnesium, cobalt, iron), hence depleting essential micronutrients.
Interruption of protein synthesis.
DNA damage.
Ecosystem disruption, leading to loss of biodiversity and favouring invasive species in soil and water.
Negative effects on insects, including pollinators.

With mounting evidence, Roundup producers have faced numerous lawsuits over claims of cancer and other devastating diseases. Many of these lawsuits have been settled for significant amounts, including one settlement exceeding $10 billion.

What can we do about it?

By law, glyphosate cannot be used on certified organic crops. Hence organic foods typically have much lower glyphosate levels than conventionally grown foods, but contamination can still occur through soil, animal manure, rainwater, and wind drift.

People who eat predominantly organic diets have significantly less glyphosate in their urine compared to those who consume mostly conventional foods. Additionally, healthier individuals tend to have lower glyphosate levels in their urine than those who are chronically ill. Despite these efforts, completely avoiding glyphosate is nearly impossible.

Glyphosate is banned or tightly regulated in many countries worldwide. However, in New Zealand, it remains unregulated and is widely used in agriculture, by commercial businesses, councils, and households.

To me, the evidence against glyphosate far outweighs any potential benefits. I've made a deliberate choice to avoid glyphosate-containing products and opt for organic, spray-free food whenever feasible. Switching to locally produced, sustainable, and ethically sourced organic food has revolutionized my well-being, and I have also seen positive effects in many of my patients. I prioritize nourishing my body and those I care for above other expenses. For me, it's not a luxury but a necessity—an investment in our future health and well-being.

To help ease the financial burden for consumers, the Environmental Working Group (EWG) produces an annual list of crops with the heaviest glyphosate residues, known as the "Dirty Dozen." Consuming these crops when conventionally grown may expose individuals to higher levels of glyphosate and other pesticides, potentially leading to health issues. Therefore, it is advised to prioritize organic options when buying these fruits and vegetables. The 2024 list includes: 1. Strawberries, 2. Spinach, 3. Kale, collard & mustard greens, 4. Grapes, 5. Peaches, 6. Pears, 7. Nectarines, 8. Apples, 9. Bell and hot peppers, 10. Cherries, 11. Blueberries, 12. Green beans. The full list can be found here: https://www.ewg.org/foodnews/dirty-dozen.php

The EWG also produces a list of crops that are relatively low on herbicide residues, making conventionally produced options safer to consume. This list is called the “Clean Fifteen,” and it includes the following crops: 1. Avocados, 2. Sweetcorn, 3. Pineapple, 4. Onions, 5. Papaya, 6. Sweet Peas (frozen), 7. Asparagus, 8. Honeydew Melon, 9. Kiwifruit, 10. Cabbage, 11. Mushrooms, 12. Mangoes, 13. Kumara, 14. Watermelon, 15. Carrots. The full list can be accessed here: https://www.ewg.org/foodnews/clean-fifteen.php

EGW has a downloadable app, which you may find quite helpful when shopping.

I also advocate for growing our own food both individually and within communities. This involves establishing community gardens and converting lawns into organic vegetable patches—it's simpler than it sounds. Beyond the advantages of organic produce, this promotes self-sufficiency, builds community spirit, and encourages sustainable practices at a local level. Moreover, gardening has proven to significantly benefit mental health. By doing so, we not only benefit ourselves but also contribute to a legacy for future generations.

In my view, the most effective solution lies in advocating for governmental action. Addressing a problem of this magnitude requires systemic changes to promote and support more sustainable agricultural practices, which would benefit the whole society, as well as our environment. However, this is a monumental task and will take time to accomplish. In the meantime, we can each make a difference at both individual and community levels.

Much of the information in this article has been extracted from the book “Toxic Legacy: How the Weedkiller Glyphosate Is Destroying Our Health and the Environment” by Stephanie Seneff, Chelsea Green Publishing, 2021, Kindle Edition. - A well-researched book I highly recommend to anyone, who’d like to learn more about this topic.