Weed-Killer Ingredient (Glyphosate) Found in Cereals & Oats

[Mrpb]

That brings us to the final wrinkle in all of this, which is that years of research increasingly suggests that glyphosate may not pose the cancer risk to humans that we originally thought. Guy-André Pelouze explored the evolving research and understanding of glyphosate’s risk to humans in Slate in January. In addition to the EPA assessment that the chemical is “probably not carcinogenic,” he wrote:

Last year, the U.N.’s Food and Agriculture Organization and the World Health Organization presented a joint review report on pesticide residue in indirectly exposed persons, including farming and production workers’ families, as well as consumers. The report did not find any evidence of increased risk of cancer from glyphosate exposure. Instead, after having examined the epidemiological evidence of occupational exposures, the report concluded, “Glyphosate is unlikely to pose a carcinogenic risk to humans by food intake.”

The European Food Safety Administration also performed human-exposure studies as part of its assessment of glyphosate. Published in October 2015, their assessment found that the observed risk of cancer in humans induced by glyphosate was very low and the causal links virtually nonexistent.

https://slate.com/technology/2018/08...rry-about.html

Seems like its wise to avoid food that MIGHT cause cancer though.

If you want to do that you'd have to avoid nearly all food. Vegetables and fruit have pesticides on them, even organic ones. Rice has arsenic in it, eggs have dioxins and PCBs, fish has mercury and PCBs, chocolate has lead and cadmium and the list goes on and on.

The smarter thing to do: moderate your food intake in order not to exceed harmful doses.

Oatmeal: you could have 7 (!) cups of the worst kind per day and not even exceed the very stringent Californian limit.

The problem, as is always the case when considering toxicity, is dosage. Any substance’s potential to cause harm is directly related to how much of said substance you consume; at a high enough dosage, anything can be harmful, and at a low enough dosage, even “harmful” things can be consumed without causing harm. This is why regulatory bodies assess the threshold at which potentially harmful chemicals actually become dangerous and then set regulations for those thresholds.

[Jeanferdi]

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