Why do we test for Glyphosate?
Glyphosate is in 80% of our food supply in the U.S., and may well be the most toxic chemical ever approved for commercial use, according to some scientists. Scientists now link glyphosate to kidney disease, antibiotic resistant bacteria, inflammatory bowel disease, obesity, depression, ADHD, autism, Alzheimer’s disease, Parkinson’s disease, ALS, multiple sclerosis, cancer, cachexia, infertility, and developmental malformations. It reportedly destroys the microbiome of humans and plants, which is seen by some as the root cause of many modern diseases.
To learn more about the dangers of glyphosate, see:
The Glyphosate Grain Problem
The Glyphosate-tested program was started by Tropical Traditions due to the glyphosate contamination of wheat and other grains in North America. We have found that even wheat and other grains certified organic, or marketed as GMO-free (there currently is still no approved GMO variety of wheat commercially available in the market), will test for the presence of glyphosate, sometimes at levels nearly the same as conventional wheat.
So if there are no GMO varieties of wheat in the market, how is glyphosate getting into the wheat and other grains?
Dr. Don Huber, Professor Emeritus of Plant Pathology at Purdue University, explains why:
There are two reasons that a farmer wants to [use glyphosate on non-GMO crops]. It is for late season weed control in situations where he has patches of green weeds in the field that came up late. [This is commonly done with wheat and barley.] It is a little slower to harvest when weeds are present.
The other reason involves late season snow. In the northern region such as in the Dakotas, in certain parts of Montana, and in the Prairies of Canada, there is a very short growing season. If it snows on the crop at harvest then you may lose the crop, because you can’t get back into the field to do the harvest.
In these regions, 70% of the wheat and barley are desiccated with glyphosate before harvest. [This kills the plant so that it will wilt and dry]. Farmers don’t want to take a risk of losing their entire wheat and barley crop, so they will take a cut in yield and quality by using glyphosate a few weeks before harvest, and then harvest the crop early.
Farmers don’t realize how much they are contaminating that food or feed product when they do this. They will accept the cut [in quality and quantity of the crop], because that can buy them a week advantage in harvest. It’s really more done for ease and planning. However, it is just the dumbest thing you could ever do from a health and safety standpoint.
In fact, beer brewers are having a problem with glyphosate. A few years ago, when one of my colleagues wanted to get more Abraxis test strips for testing materials for glyphosate residue, he was told that they had a 3 month backlog. He asked, what was causing this? He was told that every load of malt barley coming out of North Dakota has to be tested, because the glyphosate levels were so high that it kills the yeast in the brew mix. (Source.)
Anthony Samsel and Stephanie Seneff published as study titled: Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance in Interdiscip Toxicol. 2013; Vol. 6 (4): 159–184. They produced the following chart showing a correlation between glyphosate use on wheat and Celiac disease: