A new study from Arizona State University has revealed troubling connections between glyphosate, the active ingredient in Roundup and long-lasting neurological damage. Found in common breakfast staples like cereal and orange juice, the widely used herbicide is raising fresh concerns about its safety.
Researchers tested the effects of glyphosate exposure on mice, finding that even low doses — equivalent to levels present in food — caused significant brain inflammation. Ramon Velazquez, who led the study, emphasized the urgency of further investigation, stating that glyphosate exposure may increase the risk of neurodegenerative diseases like Alzheimer’s.
Glyphosate is the most widely used herbicide in the United States, frequently applied to agricultural crops and public spaces. While the EPA currently allows limited glyphosate residue on food, asserting that the chemical is safe, the study’s findings challenge these assumptions and suggest a need for stricter oversight.
Advocacy groups, including Moms Across America, have long criticized glyphosate’s presence in foods consumed by children. Zen Honeycutt, the group’s founder, called it “unacceptable” and pushed for immediate government action to remove glyphosate from the food supply.
The findings align with a growing movement of parents advocating for cleaner, chemical-free foods. Often inspired by public figures like Robert F. Kennedy Jr., these parents are demanding changes to agricultural and food safety practices to protect their families.
As President-elect Donald Trump’s administration prepares to take control of the EPA, many are calling for a reassessment of glyphosate regulations. The study adds urgency to ongoing debates about the herbicide’s role in American agriculture and its impact on public health.
