Glyphosate Levels in Breakfast Foods: What is safe?

Glyphosate is the active ingredient in the world’s most widely used herbicide, its use being largely associated with crops genetically modified to be resistant to it. Increasing numbers of scientific studies are demonstrating that glyphosate residues are now ubiquitous in the environment and may be common in foods. In 2015, the World Health Organization, through the International Agency for Research on Cancer, classified glyphosate as a probable human carcinogen.
Today, ANH-USA releases the results of its own research that shows that glyphosate residues are widely distributed in common foods, such as bagels, breakfast cereals, and eggs. The study reveals further evidence that glyphosate accumulates in animal tissues, presumably also in humans. The majority of samples tested contained levels below the EPA’s proposed ‘allowable daily intake’ or ADI, but this level is increasingly contested because it fails to take into account recent evidence of carcinogenicity or toxicity of adjuvants in glyphosate formulations or the very wide distribution of glyphosate in food and water. The ADI reflects instead a threshold that should not be exceeded through normal agricultural practice and the US level exceeds that of the EU by nearly six times.