The Weedkiller Hidden in Our Food Supply Is Facing Serious New Cancer Questions

Two new studies are raising fresh questions about glyphosate, one of the world’s most common herbicides, and its possible connection to cancer, even at levels previously considered “safe.” However, before diving into all that, it’s essential for you to understand just how widespread glyphosate use is and how you might come into contact with it.

What is glyphosate? 

As the National Pesticide Information Center (NPIC) explains, glyphosate is a type of pesticide called an herbicide that is “applied to the leaves of plants to kill both broadleaf plants and grasses. The sodium salt form of glyphosate is used to regulate plant growth and ripen specific crops.” It’s a “non-selective herbicide,” which, NPIC explains, means “it will kill most plants.”

It was first registered for use and sold by Monsanto in 1974 and is one of the most common herbicides in the U.S. It is also the main ingredient in Roundup. “People apply it in agriculture and forestry, on lawns and gardens, and for weeds in industrial areas. Some products containing glyphosate control aquatic plants,” NPIC notes.