By HoneyColony Staff
Scientists in Norway recently studied the variations of 31 soybean crops grown in Iowa, and the levels of Monsanto‘s herbicide Roundup were alarming.
The scientists categorized soy samples into three types: genetically modified soy, unmodified soy using conventional cultivation, and unmodified soy cultivated organically. It is no surprise that their findings concluded that “organic soybeans showed the healthiest nutritional profile with more sugars, such as glucose, fructose, sucrose and maltose, significantly more total protein and zinc, and less fiber than both conventional and genetically modified soy.”
The organic soybeans also contained less total saturated fat and total omega-6 fatty acids than both conventionally grown and genetically modified soy.
Genetically modified soy contained high residues of glyphosate and AMPA. Glyphosate is used globally as an herbicide and is the active ingredient in Monsanto’s Roundup, with glyphosate-tolerant soy crops being “the No. 1 genetically modified food crop” in the country.
This poison has created a viscous circle: weeds become more resistant to Roundup, prompting farmers to increase the amount used to kill “super weeds,” effectively increasing the amount absorbed into the soil and, subsequently, our food supply. Monsanto makes stronger poisons and the toxic cycle repeats. More studies are indicating the dangerous effects of herbicide residues, not just on plants but on humans and animals as well.
As evidence continues to mount against genetically modified organisms and Monsanto, one way we can effect change now is by demanding genetically modified foods to be labeled so we know exactly what we are purchasing.
To read more about the “extreme levels” found in soy, click here.
David Suzuki gives a great explanation on GMO and Bt pesticides: