Is there anything left that’s safe to eat? Devon Jackson writes for Outside that “for years, an underground movement has claimed that the very food we eat—by virtue of the pesticides and herbicides we so commonly use—is poisoning us.

 Until now, they’ve been (at best) ignored and (more often than not) mocked. Suddenly though, it looks like the joke has been on us all along”:
There’s a growing sense that the science has reached a tipping point: Glyphosate cannot be recognized as harmless.
“I’m always suspicious of these consensuses on [the safety of] agriculture chemicals—they almost always fall apart over time, and that may be happening with glyphosate,” says author and food activist Michael Pollan.
Introduced by Monsanto in the early 1970s under the trade name Roundup (and used primarily back then as a weed killer), glyphosate is now used throughout the world on wheat and soy crops and since 2007 it has been the most widely used herbicide in the U.S.—and the growing target of research linking it to a variety of illnesses.
Continued at Outside Magazine


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