Published on Tuesday March 25th on Independent Science News: “How “Extreme Levels” of Roundup in Food Became the Industry Norm” by Thomas Bøhn and Marek Cuhra.
Article Synopsis: Many GMO crops are resistant to Monsanto’s herbicide Roundup (active ingredient: glyphosate). This resistance allows farmers to spray the herbicide over the crop to control weeds. As weeds in the US and elsewhere have increasingly gained resistance to Roundup, farmers have been spraying more herbicide more often. Yet the effects of increased use on the levels of Roundup found in food and animal feed have rarely been measured, despite increasing concern about the health impacts of both Roundup and glyphosate. A recent scientific study by Bøhn et al. (2014) found that levels of glyphosate, specifically in GMO soybeans, have increased to levels higher than some vitamins.
Read the full article “How “Extreme Levels” of Roundup in Food Became the Industry Norm.” The authors are at: GenØk – Centre for Biosafety, Tromsø, Norway.