Glyphosate—the main ingredient in Roundup, a weed killer sold for commercial and home use—has become a common topic of discussion in recent years. Many people who experienced repeated exposure to the chemical (including farmers, landscapers, and groundskeepers) later developed cancers, including non-Hodgkin lymphoma. While the parent company of Roundup, maintains that there's no link between cancer and glyphosate, many studies have suggested otherwise. Here, we'll explore more about glyphosate, how the chemical can get into food, and steps you can take to lower the amount of harmful chemicals in your diet.
What is glyphosate?
Glyphosate is a commonly-used herbicide (weed killer) that's used across a variety of settings, including farming and home gardening. The chemical was developed by the Monsanto company in the 1970s. The chemical works by interfering with an enzyme called EPSP synthase, which is essential for plant growth. Plants can't survive without this enzyme, and the application of glyphosate results in swift plant death.
Some crops have been genetically modified to tolerate glyphosate. This means that farmers can use glyphosate to kill weeds without killing certain genetically modified crops. Usually, glyphosate is applied directly to plant leaves.
Debates about the safety of glyphosate have been ongoing over the recent decade. The International Agency for Research on Cancer (IARC) classified the chemical as a probable human carcinogen (meaning it has the potential to cause cancer in humans). Other regulatory bodies refuted the studies from the IARC, stating that their evidence was not sufficient.
How does glyphosate get into food?
There are a few different ways that glyphosate can get into food sources, including:
- Direct application during farming: As we mentioned, glyphosate is typically sprayed directly onto the leaves of crops. Often, glyphosate remains on the plants throughout the harvest process, and can be ingested by people who eat the unprocessed crops, as well as those who eat processed foods that contain the crops treated with the herbicide.
- Use during harvest: Some farmers spray glyphosate directly on ready-to-harvest crops, including wheat, oats, and barley to dry out the plant material that will be discarded, as this can speed up the harvesting process.
- Environmental contamination: Glyphosate can end up in food and water indirectly. Wind and water runoff from farms can both carry glyphosate to areas that have never been treated with the chemical.
- Animal feed: Animals raised for human consumption (like pigs, cows, and chickens) are often fed crops (like grass, corn, and soybeans) that have been treated with glyphosate. The chemical enters the bodies and may still be present after the animal is slaughtered and processed.
Glyphosate and your health
When landscaping the area around your home, it makes sense to use natural products instead of glyphosate-based weed killers. While occasional use in accordance with package directions is unlikely to cause ill effects, many people prefer to use natural weed killers for home gardens.
While glyphosate can cause cancer at high doses, current research does not suggest that the low doses found in foods have the same effect. Some studies completed with in vitro cells (collected cells from a living organism that are studied, in isolation, in a lab) have shown that the introduction of glyphosate can disrupt hormones.
While these studies have yet to be replicated in any in vivo (inside the body) studies, the in vitro studies suggest that glyphosate may be associated with fertility issues and other reproductive hormone problems. Some studies also show that glyphosate exposure may create digestive issues similar to celiac disease.
The bottom line: The jury is still out on exactly how glyphosate in food may affect human health. The World Health Organization, the Food and Drug Administration, and the United States Department of Agriculture all regulate pesticide and herbicide levels in food due to potential harmful effects, and it makes sense to try to lower the amount of pesticides and herbicides in your diet as much as possible.
Tips to keep glyphosate and other harmful chemicals out of your diet
If you've decided that you'd like to keep glyphosate out of your diet as much as possible, there are simple steps you can take to reduce your exposure, including:
- Buy organic foods when possible. Organic farming standards prohibit farmers from using glyphosate. Choose foods that have an organic certification label. This is especially helpful for foods that tend to have high levels of glyphosate, including foods containing high-fructose GMO corn syrup, such as granola bars and breakfast cereals.
- Wash produce thoroughly. Washing fruits and vegetables can help to remove surface pesticides, even though some may remain.
- Enjoy fruits and vegetables that tend to be lower in pesticides. According to the Environmental Working Group, avocados, sweet corn, pineapples, onions, papayas, frozen peas, asparagus, honeydew, kiwi, and cabbage tend to be especially low in pesticides.
- Grow produce at home, if possible. If you have the space and time, growing your own food can help to reduce your exposure to glyphosate. You can choose to weed your garden on your own, without the use of any chemicals.
It's important to remember that even when you take conscious steps to reduce your glyphosate intake, it's likely impossible to completely eliminate the chemical from your diet. Runoff and wind transfer can make it difficult for organic farmers and other farmers who choose not to use the herbicide to avoid it completely.
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