By Dr. Mercola
The promise that transgenic crops would lead to “greener” agriculture and less chemicals has not come to pass. Instead, more and more chemicals are being used on our food and the feed we raise our livestock on.
Since the introduction of transgenic crops two decades ago, herbicide-resistant weeds have become a serious problem. At least 35 weed species are now resistant to glyphosate, the primary ingredient in Monsanto’s broad-spectrum herbicide Roundup.1
Studies2 have also linked glyphosate to increases in Sudden Death Syndrome (SDS), a deadly plant disease that causes plants to turn yellow and die — including crops that have never been sprayed with the herbicide but were planted in a field that received an application the previous season.
To stay on top of the resistant weed problem, farmers not only apply more pesticides, they also mix different pesticides together to prevent the weeds from adapting to a single formula. Newer genetically engineered (GE) seeds are also designed to resist even more toxic combinations.
Alarming Levels of Glyphosate Found in Popular Foods
Scientists have found glyphosate can alter gene function in the livers and kidneys of rats at levels as low as 0.05 parts per billion (ppb). Meanwhile, Cheerios was found to contain more than 1,125 ppb of glyphosate, Doritos more than 481 ppb and Ritz crackers more than 270 ppb.