Research from Arizona State University has shown that glyphosate, a chemical used in the herbicide Roundup that can cause brain inflammation and neurological damage, has been found to be prevalent in the U.S. food supply. The chemical, detected in foods like cereals and orange juice, has sparked new concerns over the safety of the diet consumed by Americans every day.
The study found that even small amounts of glyphosate, comparable to levels found in food, caused significant neurological effects in mice. Researchers noted that the damage persisted for months after exposure ended, raising concerns about its long-term impact on human health.
Glyphosate is the most commonly used herbicide in the U.S., with applications in agriculture, parks and residential areas. While the EPA has set residue limits for glyphosate on food, claiming it is minimally absorbed by the body, critics argue that these standards fail to address its cumulative effects.
Advocacy groups like Moms Across America have sounded alarms over glyphosate’s presence in foods consumed by children. The group’s founder, Zen Honeycutt, criticized the EPA for not revoking the chemical’s approval, calling it a threat to public health.
The study comes amid rising support for food system reform, led by parents and activists advocating for natural, toxin-free products. Known as “crunchy moms,” these advocates push for stricter oversight of chemicals in agriculture and greater transparency in food safety.
President-elect Donald Trump’s administration is expected to review glyphosate regulations as part of broader environmental policy changes. The study’s findings could prompt a shift in how glyphosate is used and monitored in the U.S., with implications for consumer safety.
