Thanks to Tufts Professor Sheldon Krimsky for sending me this gem.
Residues of glyphosate in food and dietary exposure. John L. Vicini,Pamela K. Jensen,Bruce M. Young,John T. Swarthout, Comprehensive Reviews in Food Science and Food Safety. First published: 16 August 2021.
The study: A review of existing data on amounts of glyphosate residues in foods as compared to maximum limits or tolerances set by European or American regulatory agencies. The study also reviewed data on levels of glyphosate in urine samples.
Conclusion: “Exposures to glyphosate from food are well below the amount that can be ingested daily over a lifetime with a reasonable certainty of no harm.”
Conflicts of interest: “The authors are all employees of Bayer Crop Science, a major manufacturer of glyphosate.”
Glyphosate is used to kill weeds on fields of genetically modified crops, most notably corn and soybeans, but also other crops engineered to resist its action. US farmers use a lot of it—300 million pounds a year on average.
Glyphosate has been linked to cases of non-Hodgkin lymphoma in people exposed to large amounts. Its maker, Bayer Crop Science, settled these cases
for billions of dollars last year. It also said it would stop selling glyphosate for home use
. Bayer wants you to stop worrying about glyphosate residues in your food. Hence, this publication.
What can you do to avoid glyphosate?
- Don’t use it in your garden or around your house.
- Eat a wide variety of minimally processed whole foods; most are unlikely to have been sprayed directly.
- Minimize intake of highly processed foods made with soy and corn ingredients.
And encourage the EPA to set firm standards and the FDA to continue to monitor foods for glyphosate residues. Its last report was in 2017.