Glyphosate Contaminants In Processed Brand Name Foods

By Catherine J. Frompovich

Glyphosate is the main chemical active in several brands of agricultural and corporate farming herbicides used in the growing fields; in GMO seed crop cultures; and in what’s called “preharvest staging” [1].  That’s when the herbicide is sprayed several days [3 to 5 days] prior to crop harvest to “ensure” seed heads mature evenly.  Some consider that process acts as a “desiccant.”

The more commonly-used herbicide is Roundup® manufactured by Monsanto.  In GMO farming, there is Roundup Ready® seeds, which are totally different from heirloom or non-GMO seeds.  One specific difference is GMO seeds have patents on them, meaning something has been done to modify the seed from the parent or original plant strain produced by Nature.

Recently on an Internet talk show, I heard a professor talking about the non-browning apple, i.e., the apple’s protein is turned off  to make the GMO-non-browning apple not brown when cut and exposed to air, as a normal apple does.

Well, the question I, as a natural nutritionist, have is:  If the protein (0.3 gram or 1% of Daily Value) [3] in the GMO non-browning apple is turned off, does that mean the apple protein is not functional within that GMO apple as a nutrient for human nutrition?  Has a scientific nutritional analysis proven that factually one way or the other?  Or does science indicate that protein is viable as human nutrition?  Because, if not, that would make a real nutritional difference in the GMO non-browning apple!

Furthermore, what’s called the “equivalence factor” of GMO phoods really is this, in my opinion: GMO plants have ‘things’ either inserted or turned off or modified (allowing patents to be issued making food seeds/plants corporate property subject to legal redress) from original parent plants, therefore, GMOs are NOT equivalent to the original plant food, regardless of what GMO science claims!

The fact food crop seeds or plants have “patents” should be the prime exclusionary criterion difference, in my opinion, since historical and heirloom foods/seeds/plants did not, and do not, have patents!  That’s why the U.S. FDA is out to lunch on GMO phood science, I say, and all GMO phoods legally must be labeled correctly to comply with truth in advertising laws in the USA.

Then there’s the inconvenient ‘byproduct’ of corporate farming; it’s glyphosate residues in processed foods, which has been confirmed scientifically by Food Democracy Now, The Detox Project and their 29-page report “Glyphosate: UNSAFE ON ANY PLATE”[2].

Below are two charts showing the glyphosate food testing results in parts per billion (ppb) FDN had performed, and the results are nothing short of stunning!  Cheerios, which moms routinely give to toddlers as “finger food,” contain 1,125.3 ppb!

Going down the list we see what I call ‘corporate food sin’ in brand names like General Mills, Kellogg’s, Nabisco, PepsiCo, Campbell Soup Company, Little Debbie, Lucy’s, Whole Foods, and Back to Nature!  The really sad news, in my opinion, is brand names originally associated with previously ‘healthy type food’ before corporate buy outs apparently have chemically contaminated brands like Annie’s and Kashi because ‘corporate-brands parents’ don’t keep tight control over chemical-free food processing and production, in my opinion.

Are consumers happy about eating glyphosate?  We know glyphosate is in vaccines given to children. See my article about that unbelievable aspect of vaccines.

If you are the parent of a child on the Autistic Spectrum or if anyone in your family has any type of gastrointestinal disorder, I heartily recommend you talk with you healthcare practitioner about the benefits of changing to an all-organically-grown diet.  Glyphosate is not sprayed on organically-grown crops, as of now.  However, who knows how long that will last at the rate corporate control freaks are challenging our rights to clean and healthful food, water and air—the basic necessities of life.

References:

[1] http://roundup.ca/_uploads/documents/MON-Preharvest%20Staging%20Guide.pdf
[2] https://s3.amazonaws.com/media.fooddemocracynow.org/images/FDN_Glyphosate_FoodTesting_Report_p2016.pdf
[3] http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1809/2

Catherine J Frompovich (website) is a retired natural nutritionist who earned advanced degrees in Nutrition and Holistic Health Sciences, Certification in Orthomolecular Theory and Practice plus Paralegal Studies. Her work has been published in national and airline magazines since the early 1980s. Catherine authored numerous books on health issues along with co-authoring papers and monographs with physicians, nurses, and holistic healthcare professionals. She has been a consumer healthcare researcher 35 years and counting.

Catherine’s latest book, published October 4, 2013, is Vaccination Voodoo, What YOU Don’t Know About Vaccines, available on Amazon.com.

Her 2012 book A Cancer Answer, Holistic BREAST Cancer Management, A Guide to Effective & Non-Toxic Treatments, is available on Amazon.com and as a Kindle eBook.

Two of Catherine’s more recent books on Amazon.com are Our Chemical Lives And The Hijacking Of Our DNA, A Probe Into What’s Probably Making Us Sick (2009) and Lord, How Can I Make It Through Grieving My Loss, An Inspirational Guide Through the Grieving Process (2008)

Catherine’s NEW book: Eat To Beat Disease, Foods Medicinal Qualities ©2016 Catherine J Frompovich is now available

  • chris

    Catherine, GMO foods, GMO plants, crops, can never be equivalent to any of its organic counterparts, from the principle!!! Once you change, insert, delete, replace any of the DNA inside of the patented organism, you are reprograming the entire metabolism of that specie. This is very similar to energy conservation. You have a given amount of building blocks which are there to form entire plant, and as soon as you ‘restructure’ them, you are ‘making’ something different. Prof. Seralini’s team just published the MOST important 2 articles last Nov and this Jan, both confirming the disastrous effects of GMO’s with the newest scientific tools available, AND it was published in Nature Scientific Reports… Here are the details:

    1. An integrated multi-omics analysis of the NK603 Roundup-tolerant GM maize reveals metabolism disturbances caused by the transformation process.
    Robin Mesnage,*, Sarah Z. Agapito-Tenfen,*, Vinicius Vilperte, George Renney,
    Malcolm Ward4, Gilles-Eric Séralini, Rubens O. Nodari & Michael N. Antoniou

    Scientific Reports | 6:37855 | DOI: 10.1038/srep37855

    2. Multiomics reveal non-alcoholic fatty liver disease in rats following chronic exposure to an ultra-low
    dose of Roundup herbicide.
    Robin Mesnage1, George Renney2, Gilles-Eric Séralini3, Malcolm Ward2 & Michael N. Antoniou

    Scientific Reports | 7:39328 | DOI: 10.1038/srep39328

  • Undecider

    Isn’t this expected? It would be nice to see a list of foods that DO NOT have the Glyphosate contamination.

    • Art V

      Have to agree, this list does nothing to help us out with our food choices …

  • gweneth

    Happy to say , we do not eat or buy any of those listed.
    Monsatino close your doors and nail them shut.

    BTW: gmo is banned from their cafeterias…hhhmmmm, gmo should be force fed to all Monsatino employees.

  • There are no genetically unmodified plants anywhere in agriculture. You get random modifications from natural plants and targeted modifications from GMO plants.

    • Gordon

      ok, troll

    • Art V

      Agreed, ALL food plants available today are genetically modified in some manner …

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