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GLYPHOSATE WAS ORIGINALLY PATENTED AS A MINERAL CHELATOR & POTENTIAL ANTIBIOTIC (STA BREAKING NEWS and ARCHIVES)

by Larimar @, Sunday, October 06, 2013, 02:11

Epidemiological patterns show there’s an identical rise in over 30 human diseases alongside our increased usage of glyphosate and the increased prevalence of genetically engineered proteins in our food.
Glyphosate is not “just” an herbicide. It was originally patented as a mineral chelator. It immobilizes nutrients, making them unavailable for your body. It’s also patented as a potent antibiotic that can devastate human gut bacteria
The EPA recently doubled the amount of glyphosate allowed in food. Soybean oil is now allowed to contain a whopping 4,000 times the limit at which it can impact your health.

A tenth of a part per million is all that it takes to kill your Lactobacillus, Bifidobacterium, and Enterococcus faecalis!

Making matters worse, they’re now also using glyphosate as a ripening agent—even for non-GMO crops. It’s applied right before harvest time to ripen off the crop.

LITTLE-KNOWN FACTS ABOUT GLYPHOSATE

You can’t really discuss genetic engineering without also addressing the chemicals these plants are engineered to tolerate. About 85 percent of all genetically engineered plants are herbicide-tolerant—designed to tolerate very high levels of herbicides, glyphosate in particular. These are the so-called Roundup Ready crops.

It’s important to realize that glyphosate is not “just” an herbicide. As explained by Dr. Huber, it was first patented as a mineral chelator. It immobilizes nutrients, so they’re not physiologically available for your body.

“You may have the mineral [in the plant], but if it’s chelated with glyphosate, it’s not going to be available physiologically for you to use, so you’re just eating a piece of gravel,” Dr. Huber says.

Naturally, health effects are bound to occur if you’re consistently eating foods from which your body cannot extract critical nutrients and minerals. Mineral deficiencies can lead to developmental and mental health issues, for example. Glyphosate is also patented as an antibiotic—and a very effective one at that— against a large number of beneficial organisms. Unfortunately, like all antibiotics, it also kills vitally important beneficial soil bacteria and human gut bacteria.

“Lactobacillus, Bifidobacterium, Enterococcus faecalis—these are organisms that keep you healthy either by providing accessibility to the minerals in your food or producing many of the vitamins that you need for life. They’re also the natural biological defenses to keep Clostridium, Salmonella, and E.coli from developing in your system,” Dr. Huber explains.

“When you take the good bacteria out, then the bad bacteria fill that void, because there aren’t any voids in nature. We have all of these gut-related problems, whether it’s autism, leaky gut, C. difficile diarrhea, gluten intolerance, or any of the other problems. All of these diseases are an expression of disruption of that intestinal microflora that keeps you healthy.”

Glyphosate was first patented as a chelator in 1964 by Stauffer Chemical Co. It was patented by Monsanto and introduced as an herbicide in 1974. And then in 1996, Roundup Ready crops hit the market. There’s been a steep increase in the usage of Roundup since then, because you can apply it multiple times without damaging your crop. Making matters worse, they’re now also using glyphosate as a ripening agent—even for non-GMO crops. It’s applied right before harvest time to ripen off the crop.

“We have about a five-fold increase in glyphosate usage on many of our GMO crops. With the Roundup Ready-resistant weeds, we see that rate going up exponentially,” he says.

DID YOU KNOW? EPA JUST INCREASED ALLOWABLE LIMITS OF GLYPHOSATE IN YOUR FOOD

Despite well-understood health risks, the US Environmental Protection Agency (EPA) is repeatedly approached by agricultural and biotech companies asking for increased limits of this pernicious toxin in your food.

“The companies say we have to increase the amount of glyphosate that we can have in your food, so we can have a ‘safe’ product – not based on science but based on how much chemical is actually in our food!” Dr.Huber says.

On May 1, the EPA went ahead and doubled the amount of glyphosate allowed in food... Soybean oil may now contain as much as 40 parts per million (ppm) of glyphosate. Meanwhile, research by Dr. Monika Krueger at Leipzig University shows that a tenth of a part per million is all that it takes to kill your Lactobacillus, Bifidobacterium, and Enterococcus faecalis! So soybean oil is now allowed to contain a whopping 4,000 times the known limit at which it can impact your health.

INTERVIEW:

Dr. Don Huber is likely the leading GMO expert in the world. He is an award-winning, internationally recognized scientist, and professor emeritus of plant pathology at Purdue University for the past 35 years.
http://articles.mercola.com/sites/articles/archive/2013/10/06/dr-huber-gmo-foods.aspx?e_cid=20131006Z3_SNL_Art_1&utm_source=snl&utm_medium=email&utm_content=art1&utm_campaign=20131006Z3

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