America’s Toxic Foods

By Ross Pelton, RPh, PhD, CCN

Switching to a Non-GMO Organic Food Diet. An alarming recently published study titled Poison Foods of North America reports that the food supply in the United States and Canada is the most toxic food in the world. This study reports on the level of the herbicide glyphosate found in foods. In addition to severely damaging the environment, glyphosate causes health problems in humans because it damages the microbiome and also creates nutritional deficiencies. In 2015, the World Health Organization named glyphosate as a probable carcinogen.

The entire report contains data on 7,800 tests conducted on over 5,300 food samples from foods from over 60 countries. The study reports that many foods in the US and Canada contain levels of glyphosate that are hundreds of times higher than the same foods grown in other countries…!!!

A recently published study headed by toxicologist Dr. Alexis Temkin, reported that 100% of 28 different oat-based cereals and other oat-based food products marketed to children contain traces of glyphosate with 26 of 28 samples containing amounts exceeding the health-risk standard of 160 ppb.ⁱ Unfortunately, most people don’t realize that oatmeal, granola and other oat-based cereals as well as many kinds of snack bars contain a hefty dose of toxic glyphosate.

It is important to realize that many farmers spray glyphosate on their fields, including non-GMO crops, just before harvest. When glyphosate is sprayed on crops 7-10 days before harvest, it acts as a desiccant or drying agent which makes harvesting easier and also slightly increases yields. According to an EPA report, over 70 food crops are now commonly being sprayed with glyphosate as a desiccant including major food crops such as wheat, oats, lentils, peas, soybeans and beets. Hence it is not enough to just purchase non-GMO foods. I strongly recommend that people shop at organic health food stores and insure that the food they purchase and consume is both non-GMO AND organically grown.

Jeffrey Smith, author of Genetic Rouletteⁱⁱ, conducted a study on the benefits people experience by switching from a conventional diet to a non-GMO food diet. The study, which contained responses from 3,250 people (mostly in the U.S.), revealed that switching to a non-GMO/organic diet resulted in health improvements in 28 different conditions.ⁱⁱⁱ Digestive health was the most commonly reported health improvement at 85.2%.

The vast majority of those said their conditions were significantly improved, nearly gone, or completely recovered. The percentage of participants that reported improvement in other health problems after switching to a non-GMO/organic food diet were:

Digestive: 85.2%
Fatigue, low energy: 60.4%
Overweight or obesity: 54.6%
Clouding of consciousness, “brain fog”: 51.7%
Food allergies or sensitivities: 50.2%
Mood problems, such as anxiety or depression: 51.1%
Memory, concentration: 48.1%
Joint pain: 47.5%
Seasonal allergies: 46.6%
Gluten sensitivities: 42.2%
Insomnia: 33.2%
Other skin conditions (not eczema): 30.9%
Hormonal problems: 30.4%
Musculoskeletal pain: 25.2%
Autoimmune disease: 21.4%
Eczema: 20.8%
Cardiovascular problems, including high blood pressure: 19.8%

Jeffrey M. Smith, Executive Director at the Institute for Responsible technology and author of the study, stated the following, “This confirms the reports from hundreds of healthcare practitioners and thousands of individuals that when people from all walks of life eat less GMO foods, a significant percentage get better quickly.”

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