Glyphosate usage has gotten so out of control that it’s seemingly
taken on a life of its own and is now showing up even in foods that
haven’t been directly sprayed, namely the grapes used to make organic
wine.
Glyphosate, the active ingredient in Monsanto’s Roundup herbicide, is
the most used agricultural chemical in history. It’s used in a number
of different herbicides (700 in all), but Roundup is by far the most
widely used.
Since glyphosate was introduced in 1974, 1.8 million tons have been
applied to U.S. fields, and two-thirds of that volume has been sprayed
in the last 10 years.
A recent analysis showed that farmers sprayed enough glyphosate in 2014 to apply 0.8 pounds of the chemical to every acre of cultivated cropland in the U.S., and nearly 0.5 a pound of glyphosate to all cropland worldwide.1
If you purchase organic foods or beverages, you should theoretically
be safe from glyphosate exposure, as this chemical is not allowed in
organic farming. But a new analysis revealed glyphosate has now
infiltrated not only wine but also organic wine.
An anonymous supporter of advocacy group Moms Across America sent 10
wine samples to be tested for glyphosate. All of the samples tested
positive for glyphosate — even organic wines, although their levels were
significantly lower.2
The highest level detected was 18.74 parts per billion (ppb), which
was found in a 2013 Cabernet Sauvignon from a conventional vineyard.
This was more than 28 times higher than the other samples tested.
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