A new study conducted by Arizona State University (ASU) researchers has found that glyphosate, a common herbicide found in foods like cereals, oats and orange juice, can cause severe neurological damage. The findings raise concerns about glyphosate’s widespread use and its potential health risks.
The study, led by researcher Ramon Velazquez, tested glyphosate exposure on mice at both high and low levels. Even at low doses comparable to those found in human diets, glyphosate caused brain inflammation and increased the risk of neurodegenerative diseases. “Our work highlights the brain’s vulnerability to glyphosate,” Velazquez stated, urging further investigation into its long-term safety.
While the EPA permits certain levels of glyphosate residue on food crops, critics argue these standards are outdated. Zen Honeycutt, founder of Moms Across America, has long called for stricter regulation, noting that glyphosate was labeled a probable carcinogen by the World Health Organization in 2015. “The EPA has had ample time to act, yet children remain exposed to harmful pesticides,” Honeycutt said.
The study’s findings align with growing concerns about glyphosate’s impact on public health. Previous research has shown glyphosate residue in popular products, including orange juice, prompting advocacy groups to demand reform.
The release of this study coincides with a rise in parental movements advocating for natural living and chemical-free diets. These parents, often inspired by figures like Robert F. Kennedy Jr., are pushing for systemic changes to the U.S. food industry, including stricter oversight of harmful additives and pesticides.
As the Trump administration prepares to take office, attention will turn to the Environmental Protection Agency’s response to the study. Advocates are hopeful that the findings will lead to a reevaluation of glyphosate’s safety and stronger protections for consumers.
