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Glyphosate- The Danger Lurking in your Pantry

Glyphosate, an active ingredient in commercial herbicides, including the now infamous Roundup made by Monsanto, the chemical giant, has been on the radar of health officials for decades. It is used on numerous crops including sugar, corn, soy and wheat. In the 1990’s, regulators at the EPA determined that 1.75 mg per kg of body-weight per day is the safe level of intake. Glyphosate is listed on the EPA web site as a one of the regulated drinking water contaminants. The EPA also states that long-term exposure to Glyphosate at only 700 parts per billion (ppb) can cause kidney and reproductive problems.

Roundup’s glyphosate toxicity numbers:

0.5 ppb Roundup with 0.05 ppb glyphosate altered over 4,000 genes in kidneys and livers of rats [1]

0.1 ppb Roundup with 0.05 ppb glyphosate caused severe organ damage in rats [2]

0.1 ppb is the allowable level in drinking water in the European Union.[3]

700 ppb induces toxic liver and kidney effects in rats. [4]

700 ppb is the allowable level in drinking water in the U.S. [5]

Scientists studying environmental toxicity are looking very seriously at lowering the allowable levels considered toxic. One thing the EPA studies did not consider is the serious impact that glyphosate has on the human microbiome. One study found that glyphosate causes dysbiosis (an unhealthy shift towards harmful microorganisms in the gut). This in turn favors the production of botulinum neurotoxin formation. [6]

A recent analysis [7] of some of the most common cereals and snack foods found in most American’s pantries found shockingly high levels of glyphosate residues. The highest of all? Cheerios! Original Cheerios came in at a not-so-cheery 1,125.3 ppb (1.1253 mg/kg). Honey Nut Cheerios had a level of 670.2. Stacy’s Pita Chips- 812.53. Doritos Cool Ranch- 481.27. Lay’s Potato Chips- 452.71. Other foods listed include Oreos, Fritos, Corn Flakes, Raisin Bran, Goldfish and more. The testing and analysis was performed by Anresco Laboratories, located in San Francisco. They are an FDA registered laboratory that has performed expert food safety testing since 1943. You can download the test results from https://www.facebook.com/FoodDemocracyNow/photos/rpp.162878479387/10155521941024388/?type=3&theater

The amount of glyphosate containing herbicides has steadily grown over the years. According to a report by Global Industry Analysts Inc., the global glyphosate market is estimated to reach 1.35 million metric tons by 2017. Look at this interactive map showing the growth of the use of Roundup since 1992. http://static.ewg.org/agmag/glyphosate_map/index.html

An article published in the British medical journal Lancet Oncology May 16, 2015, called Carcinogenicity of tetrachlorvinphos, parathion, malathion, diazinon and glyphosate concluded that glyphosate is highly suspect as a cancer causer. From the article “Glyphosate is a broad-spectrum herbicide, currently with the highest production volumes of all herbicides. It is used in more than 750 different products for agriculture, forestry, urban, and home applications.” According to an environmental working group of the World Health Organization, glyphosate is probably cancer-causing to humans. [8]

[1] Environmental Health Journal 2015;14:70

[2] Environmental Science Europe 2014;26:14

[3] BMC Genomics 2015 Jan 31;16:32. PMID: 25636363

[4] Environmental Toxicological Pharmacology 2012;34:811–8

[5] https://www.epa.gov/ground-water-and-drinking-water/table-regulated-drinking-water-contaminants#Inorganic

[6] The influence of glyphosate on the microbiota and production of botulinum neurotoxin during ruminal fermentation. Current Microbiology March 2015

[7] https://s3.amazonaws.com/media.fooddemocracynow.org/images/FDN_Glyphosate_FoodTesting_Report_p2016.pdf

[8] https://www.scientificamerican.com/article/widely-used-herbicide-linked-to-cancer/

Exercise your body in 3 dimensions-

When we move we often think or feel like we are moving in a single dimension, forward, backward, left or right. It is important to realize that movement of our body requires a symphony of coordinated movement between dozens of muscles working from various angles. It is extraordinarily beautiful when you break it down.

The shoulder and the hip are two of the most important joint complexes in the body because they connect our limbs to our torso. The muscles that hold the arm in the shoulder socket are fan shaped on the front (the pectoralis muscles), and on the back (the rotator cuff). The muscles that hold the leg into the hip socket are also fan shaped in the back and outside (the gluteus muscles and hamstrings) and the inside and front (the adductors or groin muscles and long part of the quad muscles).

Top notch therapists and chiropractors will evaluate an individual in motion as well as statically. They will look for asymmetries in the way the joints are moving. When exercising, it is important to be intentional when working the muscle groups from different angles. Traditional exercises tend to be much more linear and methodical rather than variable and adaptive. Life is all about adaptation, so exercises that maximize the use of different angles and require adaptive learning with provide the body with increased stability and function. So, look to vary the height of the pulley on the cable machine, change the angle of the incline and decline bench, do lunges in a fan like pattern as in the moving hands of a clock. An experienced personal trainer can help you to develop a program that encompasses the multi-directional approach to your training.

Canaries in the Kitchen-  The Dangers of Teflon Cookware

In two to five minutes on a conventional stovetop, cookware coated with Teflon and other non-stick surfaces can exceed temperatures at which the coating breaks apart and emits toxic particles and gases linked to hundreds, perhaps thousands, of pet bird deaths and an unknown number of human illnesses each year, according to tests commissioned by Environmental Working Group (EWG).

In new tests conducted by a university food safety professor, a generic non-stick frying pan preheated on a conventional, electric stovetop burner reached 736°F in three minutes and 20 seconds, with temperatures still rising when the tests were terminated. A Teflon pan reached 721°F in just five minutes under the same test conditions (See Figure 1), as measured by a commercially available infrared thermometer. DuPont studies show that the Teflon off-gases toxic particulates at 446°F. At 680°F Teflon pans release at least six toxic gases, including two carcinogens, two global pollutants, and MFA, a chemical lethal to humans at low doses. At temperatures that DuPont scientists claim are reached on stovetop drip pans (1000°F), non-stick coatings break down to a chemical warfare agent known as PFIB, and a chemical analog of the WWII nerve gas phosgene.

For the past fifty years DuPont has claimed that their Teflon coatings do not emit hazardous chemicals through normal use. In a press release, DuPont wrote that “significant decomposition of the coating will occur only when temperatures exceed about 660 degrees F (340 degrees C). These temperatures alone are well above the normal cooking range.”

These new tests show that cookware exceeds these temperatures and turns toxic through the common act of preheating a pan, on a burner set on high.

In cases of “Teflon toxicosis,” as the bird poisonings are called, the lungs of exposed birds hemorrhage and fill with fluid, leading to suffocation. DuPont acknowledges that the fumes can also sicken people, a condition called “polymer fume fever.” DuPont has never studied the incidence of the fever among users of the billions of non-stick pots and pans sold around the world. Neither has the company studied the long-term effects from the sickness, or the extent to which Teflon exposures lead to human illnesses believed erroneously to be the common flu.

The government has not assessed the safety of non-stick cookware. According to a Food and Drug Administration (FDA) food safety scientist: “You won’t find a regulation anywhere on the books that specifically addresses cookwares,” although the FDA approved Teflon for contact with food in 1960 based on a food frying study that found higher levels of Teflon chemicals in hamburger cooked on heat-aged and old pans. At the time, FDA judged these levels to be of little health significance.

Of the 6.9 million bird-owning households in the US that claim an estimated 19 million pet birds, many don’t know that Teflon poses an acute hazard to birds. Most non-stick cookware carries no warning label. DuPont publicly acknowledges that Teflon can kill birds, but the company-produced public service brochure on bird safety discusses the hazards of ceiling fans, mirrors, toilets, and cats before mentioning the dangers of Teflon fumes.

As a result of the new data showing that non-stick surfaces reach toxic temperatures in a matter of minutes, EWG has petitioned the Consumer Product Safety Commission (CPSC) to require that cookware and heated appliances bearing non-stick coatings must carry a label warning of the acute hazard the coating poses to pet birds. Additionally, we recommend that bird owners completely avoid cookware and heated appliances with non-stick coatings. Alternative cookware includes stainless steel, ceramic and cast iron, neither of which off-gases persistent pollutants.

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