Is Glyphosate Making Us Sick? Expert Warns of Hidden Dangers in Our Food

Glyphosate: A Controversial Herbicide Banned in Many Countries The use of glyphosate, a widely used herbicide, is under scrutiny globally. While prevalent in the US, many countries have banned it due to concerns about its potential health effects. Dr. Daniel Pompa, a prominent figure in the health and wellness field, recently discussed this issue, highlighting the practice of desiccation, which involves spraying glyphosate on crops before harvest. This practice, he argues, significantly increases the amount of glyphosate residue on food. "This process of desiccation puts a lot of this chemical, way more than when used as an herbicide, directly into the food we ingest," says Dr. Pompa. He points to a 2012 MIT study by Stephanie Seneff, which suggests glyphosate's impact on gut and blood-brain barriers, potentially allowing other toxins to enter the body. The study raises concerns about the link between glyphosate exposure and neurodegenerative diseases. While the long-term effects of glyphosate remain a subject of ongoing research and debate, the concerns raised by Dr. Pompa and the MIT study underscore the importance of further investigation and transparency in food production practices. More research is needed to fully understand the potential health risks associated with glyphosate exposure.