Chasing the Truth: Is Roundup Herbicide Making Minerals in Our Food Less Available to Us?

Reader Contribution by Cheryl Long
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Have you seen the concerns about long-term damage from widespread, world-wide use of Monsanto’s Roundup herbicide (glyphosate) being detailed by retired Purdue plant pathologist Dr. Don Huber? Dr. Huber (photo, left) summarizes his concerns this way:

“Most people don’t realize that glyphosate is patented as a very powerful antibiotic that kills many beneficial microorganisms in the soil, plant, environment and gastrointestinal tract of animals and man that are essential for nutrient availability, absorption, physiological function and disease protection of living things. Glyphosate is a strong, broad-spectrum nutrient chelator that inhibits plant enzymes responsible for disease resistance so that plants succumb from pathogenic attack. This also predisposes RoundupReady (GMO) and non-RR  plants to other pathogens. 

“The introduction of such an intense mineral chelator as glyphosate into the food chain through accumulation in feed, forage, and food, and root exudation into ground water, could pose significant health concerns for animals and humans and needs further evaluation. Chelation immobilization of such essential elements as Ca (bone), Fe (blood), Mn, Zn (liver, kidney), Cu, Mg (brain) could directly inhibit vital functions and predispose to disease.”

We asked our colleague Hank Will (photo, right), who holds a PhD in Biochemistry and Genetics from the University of Chicago, for his opinion of Dr. Huber’s arguments.  Here is what Dr. Will had to say:  

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