Why the World’s Most Popular Herbicide Is a Public Health Hazard
Glyphosate, known as Roundup, is the world’s most popular herbicide. Since its introduction in 1974, its use has surged, especially in the 21st century, with the popularity of genetically modified crops tolerant to glyphosate. In 2015, the World Health Organization labeled glyphosate a probable human carcinogen.
The U.S. Environmental Protection Agency reported extensive glyphosate use in 2019, estimating treatment on almost 300 million acres of farmland annually. Home yards, roadways, forestry, and turf added another 24 million pounds yearly. A large-scale study by the Centers for Disease Control and Prevention found over 80 percent of Americans aged six and older are exposed to glyphosate, primarily through food.
Studies link glyphosate exposure to various health issues beyond cancer. The Salinas study in California associated higher exposure in teens with liver inflammation and metabolic syndrome. Pregnant women exposed during the second trimester experienced shorter pregnancies, impacting reproductive health. Another Canadian study identified food, particularly spinach, whole grain bread, soy and rice beverages, and pasta, as the primary source of glyphosate exposure.
Government testing in the U.S. and Canada revealed glyphosate contamination in various foods, with lentils, garbanzo beans, and black beans showing higher levels. Consumer advocacy groups conducted independent tests, uncovering glyphosate residues in popular brands like Quaker Oats.
Organic farming emerges as a solution, as certified organic products show lower or no glyphosate contamination. A shift toward organic agriculture, which covers nearly five million acres in the U.S., could offer a path to a future with glyphosate-free food. As consumer interest in organic products rises, the potential for widespread access to glyphosate-free food becomes more achievable.
🔭 This summary was human-edited with AI-assist.
