There’s a Toxic Weed Killer on the Menu in K-12 Schools Across the US

via govtslaves.info

… If you haven’t met glyphosate (Roundup) yet, allow me to introduce you. Glyphosate is the most widely used pesticide in the US. Its use has skyrocketed during the last 20 years because of the popularity of genetically-modified crops that are tolerant of this weed killer. Health concerns about glyphosate have also skyrocketed since 2015, when the World Health Organization evaluated its ability to cause cancer.

Glyphosate’s evaluation as a probable carcinogen is scary and was recently validated by a jury that awarded a school groundskeeper a multimillion-dollar judgment against Monsanto/Bayer because he had developed cancer after years of Roundup use. The decision has paved the way for thousands of other cancer patients and families to seek justice and compensation in court.

Glyphosate is now in most of us: Recent biomonitoring studies have detected it in the urine samples of 70 to 93 percent of the US population.

Even scarier, recent research has demonstrated that glyphosate can disrupt our body’s hormones, those vital molecules that manage growth, development, behavior, sex and more.

Exposing children, with their developing bodies, to a chemical that can cause cancer and hormone dysfunction is wrong. It’s especially wrong for children simply eating breakfast at school, who often are from low-income families. This fact has spurred the nonprofit Center for Environmental Health (CEH), where I serve as the senior scientist, to measure glyphosate contamination in breakfast cereals and bars served at schools. Although our study was small, the results were striking….

https://truthout.org/articles/theres-a-toxic-weed-killer-on-the-menu-in-k-12-schools-across-the-us/

It seems glyphosate might be the LEAST toxic ingredient in roundup:

http://thoughtcrimeradio.net/?s=roundup+arsenic

Any biologists out there?   What would be the effect of mixing a strong chelator with toxic metals?   Does it help the toxic metals to displace other metals in normal micronutrients?  Does it neutralize processes which would normally remove such metals from circulation over time?   Just wondering…

Virtually all metalloenzymes feature metals that are chelated, usually to peptides or cofactors and prosthetic groups.[8] Such chelating agents include the porphyrin rings in hemoglobin and chlorophyll. Many microbial species produce water-soluble pigments that serve as chelating agents, termed siderophores. For example, species of Pseudomonas are known to secrete pyochelin and pyoverdine that bind iron. Enterobactin, produced by E. coli, is the strongest chelating agent known. The marine mussels use metal chelation esp. Fe3+ chelation with the Dopa residues in mussel foot protein-1 to improve the strength of the threads that it uses to secure itself to surfaces.[9][10][11]

https://en.wikipedia.org/wiki/Chelation

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