(Natural News) You’re going out of your way to seek organic foods, while other people you know might shrug off the potential harm of pesticides. Some people believe that weed killers and other chemicals are used so early in a food’s life cycle that very little remains by the time it makes its way to their plate, and they feel the extra expense isn’t justified. Unfortunately, they couldn’t be more wrong, as new analysis shows that many farmers are in the habit of spraying their crops – even non-GMO varieties – with glyphosate immediately before harvesting.
In fact, researchers have found that more than half of dietary exposure to glyphosate can be traced to preharvest use. That’s because in addition to killing weeds, it can also serve as a drying agent. By applying this toxic chemical to crops three to seven days prior to harvest, farmers can make their yields a lot bigger. It also helps the plants resist mold during storage.
The practice began in Scotland back in the 1980s, where farmers were struggling to get their barley and wheat to dry evenly so they could start harvesting it. By spraying the crops with glyphosate shortly before harvest, they found it dried out faster.
Experts believe this “preharvest crop desiccation” is behind the exponential rise in glyphosate levels in humans, as the practice is heavily used in the Midwest and Great Plains on crops like soybeans, lentils, potatoes, rye, peas, corn and buckwheat. The wet, cold weather strikes early in these areas, and glyphosate helps bring the moisture levels in grain crops low enough to keep mold at bay during storage….