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Interview: Stephanie Seneff on glyphosate

Analysis by Dr. Joseph Mercola Fact Checked

Story at-a-glance -

  • Stephanie Seneff, a senior research scientist at the Massachusetts Institute of Technology (MIT), has been studying glyphosate for years and has become hooked on determining what makes this ubiquitous chemical so toxic
  • One of the ways glyphosate may be harmful is via disruption of glycine homeostasis; glycine is a very common amino acid your body uses to make proteins
  • Glyphosate also inhibits the shikimate pathway, which is involved in the synthesis of the essential aromatic amino acids phenylalanine, tyrosine and tryptophan
  • Glyphosate also causes sulfate deficiency and impairs the heme pathway
  • Eating organic, consuming organic, unpasteurized apple cider vinegar, eating garlic and cruciferous vegetables, and glycine supplementation (or consuming organic bone broth) can help protect you from glyphosate toxicity

Glyphosate, the active ingredient in Roundup herbicide, is a chemical worthy of attention, in part because no other pesticide has come even close to its "intensive and widespread use." The data on just how much glyphosate is sprayed in the U.S. is mind boggling, and adds up to over 1.6 billion kilograms (3.5 billion pounds) applied since 1974.

This represents 19% of the glyphosate used globally during that time, and the majority (two-thirds of glyphosate applied from 1974 to 2014) has been applied in the last 10 years. Glyphosate should catch your attention because it's turning up virtually everywhere — in breastmilk, water, disposable diapers and honey, for starters.


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