Editor’s Note: Not only does glyphosate, the number one ingredient in Monsanto’s number one selling herbicide Roundup, kill healthy gut bacteria in studies, but now genetically modified foods (another big Monsanto product) has been shown to actually cause deadly bacteria to grow there. What a loving combo. Considering the majority of one’s immune system resides in the gut, not to mention all the other regulatory functions good gut bacteria service, the importance of healthy gut bacteria cannot be overstated.
Probiotics, people. Probiotics.
By Sayer Ji
Originally published at GreenMedInfo
Deadly bacteria grow in your gut when you eat GMO food, according to a new study.
A new study titled, “The Influence of Glyphosate on the Microbiota and Production of Botulinum Neurotoxin During Ruminal Fermentation,” confirms a growing suspicion that GM foods tainted with the ubiquitous agrochemical Roundup are causing widespread changes in the microbiome of those who consume them, resulting in bodily changes that are believed to lead to a wide range of lethal diseases.
RELATED: Flashback – Study Finds Herbicide Glyphosate Wrecks Healthy Gut Bacteria
As we reported in 2012, in an article titled “Roundup Herbicide Linked To Overgrowth of Deadly Bacteria,” a growing body of research points to the world’s most popular herbicide as causing dysbiosis (pathogenic alteration of gut bacteria), a condition which profoundly affects and alters the so-called holobiont, or total set of organisms plus human cells that make up our bodily constitution, and as a consequence, health. Because we depend on the proper selection and quantity of bacterial strains with which we co-evolved over countless eons, any significant disruption of the commensal ties to this microbial universe will result in a state of suboptimal functioning, ultimately leading to disease.
RELATED: Rising Allergies Triggered by GMO Ingredients In 80% of Groceries?
To learn more about Roundup herbicide/glyphosate toxicity, visit our GMO Research center for in-depth articles and abstracts on the topic. Also, consider a recent study that found that glyphosate within the parts-per-trillion range has endocrine disrupting and possibly carcinogenic effects.
The exploding gluten sensitivity epidemic, for instance, may be a direct result of the increasing prevalence of glyphosate-tainted commodities in the food chain, a topic recently explored in a collaborative paper produced through myself, Jeffrey Smith, Stephanie Seneff, Tom Malterre, and Dr. Tom O’ Bryan, which can be read here.
The brilliant and outspoken MIT senior scientist Stephanie Seneff is quoted in a recent article on the topic:
“The way glyphosate works is that it interrupts the shikimate pathway, a metabolic function in plants that allows them to create essential amino acids. When this path is interrupted, the plants die. Human cells don’t have a shikimate pathway so scientists and researchers believed that exposure to glyphosate
would be harmless.”
But now we know that glyphosate interferes with the microbial communities that form the basis for our health, altering its complex functioning in such a way that interferes with the production of basic amino acids and neurohormones, giving the harmful bacteria an upper hand.
Read full article at GreenMedInfo