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Roundup Accumulates in GMO Food, Proving Its Lack of Safety

For related articles and more information, please visit OCA's Genetic Engineering page, Food Safety Research Center page and our Health Issues page.

An important new manuscript accepted for publication in the journal Food Chemistry disproves the widely held notion that GMO crops are 'substantially equivalent' to their traditional counterparts; a notion which forms the basis for national and international agencies - including the U.S. FDA, the United Nation's Food and Agriculture Organization and the World Health Organization - declaring genetically modified foods to be safe without having performed adequate health risk assessments.

The new manuscript titled, "Compositional differences in soybeans on the market: Glyphosate accumulates in Roundup Ready GM soybeans,"[i] was submitted by a team of researchers from Norway and the United Kingdom who explored the compositional differences of 31 soybean batches from Iowa, USA, which consisted of three different types:

i. Genetically modified, glyphosate-tolerant soy (GM-soy); 
ii. Unmodified soy cultivated using a conventional "chemical" cultivation regime;  iii. Unmodified soy cultivated using an organic cultivation regime.

Their analysis revealed the following discoveries:

  • "Organic soybeans showed the healthiest nutritional profile with more sugars, such as glucose, fructose, sucrose and maltose, significantly more total protein, zinc and less fibre than both conventional and GM-soy."

  • "Organic soybeans also contained less total saturated fat and total omega-6 fatty acids than both conventional and GM-soy."

  • "GM-soy contained high residues of glyphosate and AMPA (mean 3.3 and 5.7mg/kg, respectively). Conventional and organic soybean batches contained none of these agrochemicals."

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