Issue link: https://cp.revolio.com/i/755637
Since commercial wheat and other grains today are NOT GMO plants, a direct spraying of an herbicide containing glyphosate would kill them. So how are these grains ending up with glyphosate residues in them? Dr. Don Huber, Professor Emeritus of Plant Pathology at Purdue University, explains why: ere are two reasons that a farmer wants to [use glyphosate on non-GMO crops]. It is for late season weed control in situations where he has patches of green weeds in the field that came up late. [is is commonly done with wheat and barley.] It is a little slower to harvest when weeds are present. e other reason involves late season snow. In the northern region such as in the Dakotas, in certain parts of Montana, and in the Prairies of Canada, there is a very short growing season. If it snows on the crop at harvest then you may lose the crop, because you can't get back into the field to do the harvest. In these regions, 70% of the wheat and barley are desiccated with glyphosate before harvest. [is kills the plant so that it will wilt and dry]. Farmers don't want to take a risk in losing their entire wheat and barley crop, so they will take a cut in yield and quality by using glyphosate a few weeks before harvest, and then harvest the crop early. Farmers don't realize how much they are contaminating that food or feed product when they do this. ey will accept the cut [in quality and quantity of the crop], because that can buy them a week advantage in harvest. It's really more done for ease and planning. However, it is just the dumbest thing you could ever do from a health and safety standpoint. In fact, beer brewers are having a problem with glyphosate. A few years ago, when one of my colleagues wanted to get more Abraxis test strips for testing materials for glyphosate residue, he was told that they had a 3-month backlog. He asked, what was causing this? He was told that every load of malt barley coming out of North Dakota has to be tested, because the glyphosate levels were so high that it kills the yeast in the brew mix. Anthony Samsel and Stephanie Seneff published as study titled: Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance in Interdiscip Toxicol. 2013; Vol. 6 (4): 159–184. ey produced the following chart showing a correlation between glyphosate use on wheat and Celiac disease: USDA Organic Standards Allow for Pesticide Residues e USDA organic standards change so much that it is hard to keep up with what the latest standards are. For example, the EPA just increased the limit of glyphosate allowed in food in 2013, despite a loud public outcry. Tropical Traditions has learned that the USDA has now allowed a certain amount of pesticide and herbicide residue, including glyphosate, in USDA certified organic products as well. So it was not too surprising to learn that the levels of glyphosate found in organic grain products were within the limits allowed by the USDA for organic certification, which is based on a percentage of the EPA allowable limits for pesticides and herbicides. e EPA establishes the maximum allowed levels of pesticides, or EPA tolerances, which may be present on foods. Although most EPA-registered pesticides are prohibited in organic production, there can be inadvertent or indirect contact from neighboring conventional farms or shared handling facilities. As long as the operator hasn't directly applied prohibited pesticides and has documented efforts to minimize exposure to them, the USDA organic regulations allow for residues of prohibited pesticides at or below 5 percent of the EPA tolerance. The Glyphosate Grain Problem The Glyphosate Grain Problem Page 34| Abby's Magazine - www.AbbysHealthAndNutrition.com