roundup

Enough to Make You Sick

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Monsanto’s Roundup. It’s been around since 1974. But it wasn’t until the late 1990s that the use of Monsanto’s flagship poison surged. That’s when the company came up with the idea to genetically engineer seeds to grow food crops, like corn, soy, alfalfa, sugar beets and canola, that could tolerate high doses of the poison.

This allowed farmers to spray entire fields of crops, killing everything in sight—except Monsanto’s genetically engineered crops.

Then, eager to sell even more Roundup, Monsanto encouraged farmers to use the toxic herbicide as a dessicant, to dry out all of their crops so they could harvest them faster. So Roundup is now routinely sprayed directly on a long list of non-GMO crops, including wheat, barley, oats, canola, flax, peas, lentils, soybeans, dry beans and sugar cane.

Over the years, Monsanto has falsified data on Roundup’s safety, and marketed it to parks departments and consumers as “environmentally friendly” and “biodegradable," to encourage its use on roadsides, playgrounds, golf courses, schoolyards, lawns and home gardens. 

In the nearly 20 years of intensifying exposure, scientists have been documenting the health consequences of Roundup and glyphosate in our food, in the water we drink, in the air we breathe and where our children play.

Here’s what they’ve found. It’s enough to make you sick.

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