Poisoned Field: Glyphosate, the Underrated Risk?

Glyphosate, the active ingredient in Monsanto's Roundup, is an herbicide like no other, as more tons of it have been sprayed worldwide than any other herbicide before it.

Writing in Environmental Sciences Europe, scientists noted that in the U.S. and likely globally, "no pesticide has come remotely close to such intensive and widespread use."

"Glyphosate will likely remain the most widely applied pesticide worldwide for years to come," they continued earlier this year, which is alarming as its environmental and public health risks become increasingly apparent.

Glyphosate is used in large quantities on genetically engineered (GE) glyphosate-tolerant crops (i.e., Roundup Ready varieties). Its use actually increased nearly 15-fold since such GE crops were introduced in 1996. Glyphosate is also a popular tool for desiccating (or accelerating the drying out) of crops like wheat and oats.

Unbeknownst to many, glyphosate is sprayed onto many crops shortly before harvest, which is why residues have been found in GE and non-GE foods alike.

While many farmers continue to believe the chemical is relatively benign and using it is safe for their crops and the environment, both the crop fields and the public are being poisoned as a result.