Skip to main content

A New Study Found Weedkiller in 28 Cereals and Other Kids' Foods






Here's why parents shouldn't freak out just yet
DAVID MEYER 
October 25, 2018
personal chef fort lauderdale

Remember a couple months back when an advocacy group found what it called “a hefty dose” of glyphosate, the active ingredient in weedkillers such as Roundup, in a wide range of oat-based products such as Cheerios and Quaker Oats? Quaker and General Mills gis weren’t happy, arguing that any traces of glyphosate in their products were well below the regulatory limits.
Well, the Environmental Working Group (EWG) has come back with another non-peer-reviewed study, this time covering oat-based cereals and other food that’s marketed to children. And the lobbying group—which is partly funded by organic foods companies such as Organic Valley and Stonyfield—says its latest test results “fly in the face of claims by two companies, Quaker and General Mills, which have said there is no reason for concern.”
“Almost all of the samples tested by EWG had residues of glyphosate at levels higher than what EWG scientists consider protective of children’s health with an adequate margin of safety,” the organization said. It tested 28 products—all of which were made from “conventionally grown,” i.e. non-organic, oats—and found only two had glyphosate levels below its self-authored benchmark of 160 parts per billion.
“If those companies would just switch to oats that aren’t sprayed with glyphosate, parents wouldn’t have to wonder if their kids’ breakfasts contained a chemical linked to cancer,” said EWG president Ken Cook.
The thing is, the EWG’s limit is way, way below the safety ceiling imposed by the Environmental Protection Agency. For oats, the EPA says anything up to 30 parts per million is safe. That’s 187 times the EWG’s safety limit, and 10 times the glyphosate levels found in Quaker Oatmeal Squares Honey Nut, the worst offender on the list released by the lobbying group on Wednesday.
The debate over organic vs “conventionally grown” foods is complex and multifaceted, and there is clearly some cause for concern over the long-term effects of glyphosate, as evidenced by the repeated verdicts against Bayer’s Monsanto over Roundup—this week a Californian court upheld a previous ruling that said the substance had caused the cancer of a school groundskeeper who regularly came into contact with it.
The World Health Organization’s (WHO) International Agency for Research on Cancer said in 2015 that glyphosate was “probably carcinogenic to humans,” but the following year the WHO and UN concluded that the weedkiller was “unlikely to pose a carcinogenic risk to humans from exposure through the diet.” This was in line with the findings of the European Food Safety Authority.
The simple fact is that, much as the food manufacturers are arguing, there is no evidence as yet to say their products are unsafe because they carry small traces of glyphosate residue. Parents concerned about protecting their kids from carcinogenic substances might do better to fret about proven dangers, such as air pollution.

Popular posts from this blog

Here’s Why Southerners Love to Put Salt on Watermelon

  Does salt on watermelon make it even sweeter? It’s important to stay hydrated during the summer, but that doesn’t mean you can only get your hydration from water. Whether you’re hanging out by the beach, relaxing by the pool or playing a few rounds of soccer, you need to look after yourself. Take breaks, drink water and eat hydrating foods… like watermelon! This popular melon is a summer staple. But have you ever served it with salt? Southerners love to put salt on watermelon, and while it may sound strange, we’re here to explain why. (And it’s not even the most fun way to eat watermelon.) Why You Should Put Salt on Watermelon You’ve probably heard this a million times before, but adding a bit of salt to something sweet will actually make it sweeter. That’s why you’ll often add a pinch of salt to chocolate chip cookies or brownies. Sweet and salty go together extremely well. Think sea salt mocha cookies or mango and Tajin. There’s a reason sweet and salty desserts are so popular! Thi

Caprese Garlic Bread Recipe

Melty mozzarella and fresh tomatoes give basic garlic bread a MAJOR upgrade. Ingredients 1  loaf ciabatta bread, sliced in half 1/2 c.   unsalted butter, softened to room temperature 2  cloves garlic, minced kosher salt 1 1/2 c.   shredded mozzarella 2  large tomatoes, sliced 1/4 c.   balsamic vinegar 1 tbsp.   honey 2 tbsp.   finely sliced basil 1 tbsp.   extra-virgin olive oil Directions Preheat oven to 350 degrees F. Place bread halves on a large baking sheet. In a medium bowl, mash together garlic and butter then season with salt and pepper. Spread butter mixture onto both baguette halves. Bake until the bread is toasted, about 15-20 minutes. Top the toasted bread with mozzarella and tomato slices and bake until the cheese has melted, about 5-10 minutes more. Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Simmer until reduced by half, stirring occasionally, for 8-10 minutes (the mixture sh

Quinoa Vegetable Soup Recipe (Vegan Option)

by  LAURA REGE DEC 3, 2018 This hearty soup might be vegetarian, but it's super filling thanks to quinoa, white beans, kale, carrots, and celery.  INGREDIENTS 2 tbsp.  extra-virgin olive oil 1  medium onion, chopped 2  carrots, peeled and cut into thin rounds 2  stalks celery, thinly sliced 3  cloves garlic, thinly sliced 1  large zucchini, cut into 1/2" pieces 1  (14.5-oz.) can diced tomatoes 1  (15.5-oz.) can cannellini beans, rinsed and drained 1 c.  quinoa 1/2 tsp.  ground cumin 8 c.  low-sodium chicken broth (vegetable for vegan option) 8 oz.  Tuscan kale, ribs removed and leaves thinly sliced 1 tbsp.  fresh lemon juice Crushed red pepper flakes, for serving DIRECTIONS In a large pot over medium-high heat, heat oil. Add onion, carrot, celery, and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 10 minutes.  Add zucchini, dice

Gluten Free Sweet Potato Pancake Recipe

These Sweet Potato Pancakes are high-protein and gluten-free. Sweet potatoes are so good for you! Peanut flour works well with  this recipe, but you can use any flour you’d like. Egg beaters or eggs, your choice, are whisked in. If the batter is too thick, you can add a touch of milk, dairy or not, to get the right consistency. Ingredients 1/2 cup/120ml cooked and mashed sweet potato 1/3 cup/80ml egg beaters or 2 eggs 1/4 cup/60ml peanut flour (you can use any kind of flour you want) 1/8 teaspoon/.5ml baking soda 1/8 teaspoon/.5ml baking powder 1 teaspoon/5ml honey or coconut palm sugar 1/8 teaspoon/.5ml ground cinnamon 1/16 teaspoon salt optional milk (any type), to thin batter if necessary Directions Mix well, make sure all the sweet potato is mashed. The batter is pretty thick so spread it out when I scoop them on the hot skillet. Cook as you would normal pancakes. They don’t “bubble” like normal pancakes, so watch that they are cook thoroughly, but not

Patriotic Pudding Cups Recipe

Patriotic Pudding Cups Recipe  This is what you will need if you would like to make it too: INGREDIENTS: - 3 packages White Chocolate Pudding (3.3 oz each) - 5.5 cups milk - Blue (Summertime) Oreos - Clear Cups - Food Coloring - Cool Whip DIRECTIONS: 1. Gather all of your supplies together. 2. Crush your Oreos and spoon a few tablespoons into the bottom of your clear cups. 3. From there you will make your pudding one at a time. Make the pudding as directed (mix box with 3 cups of milk), but be sure to add your food coloring. I like the gel food colors because they make the food a very vibrant color. Before it sets and it is mixed well, pour into your cup over your layer of crushed Oreos. You will continue on with your middle layer. Instead of mixing 2 cups of cold milk with your pudding, only mix 1.5 cups and add 2 cups of COOL WHIP Whipped Topping. I did this to make the middle layer more fluffy as well as make it a more white color than the off-white color of the

Watermelon and Feta Summer Salad Recipe

Watermelon and Feta Summer Salad Recipe 1 pound/450g watermelon, rind removed and cut into bite sized pieces 1/4 pound/115g feta cheese crumbled 16 sage leaves, chopped 1 teaspoon/5ml fresh ground pepper In a large bowl place watermelon, feta cheese, chopped sage and pepper. Toss gently to combine. Serve immediately. Your ingredients and the benefits: Most people do not put watermelon and salad in the same sentence . In the food world it is not unheard of. Indeed it is really nothing new. Many of the watermelon salads I have had included mint, and occasionally basil. In Chinese cooking I was taught to have three taste ingredients; sweet, salty and sour. This was my thought process for using sage. Sage is sharply flavored and slightly bitter herb in the family of Lamiaceae, of the genus: Salvia. Sage is in the same family as basil, mint and rosemary. It is found all over the Mediterranean. Sage herb parts have many notable plant-derived chemical compounds

Important Things to Remember Before Cooking at Home

Here are some important safety tips to keep in mind the next time you decide to prepare a meal at home: First things first: Wash your hands. Washing your hands before you prepare food is one of the most important things you can do to reduce bacteria on your hands and on the food. Before preparing food, wash your hands in warm soapy water for about twenty seconds. If working with raw meat and then with fresh foods, be sure to wash them during cook and prep time frequently. Avoid touching your face, skin, and hair while cooking to reduce the transfer of germs and bacteria. When it comes to the refrigerator, the best temperature of the fridge should be forty degrees Farenheit. This is considered the safe temperature because the colder air slows the growth of bacteria. An organized fridge plays a big role when it comes to storing food in the fridge safely. Raw meats, seafood, and poultry should be sealed tightly and placed on the bottom shelf so that none of the juices run out

Chicken Scarpariello (Braised Chicken With Sausage and Peppers) Recipe, Gluten Free

Chicken  scarpariello , the Italian-American dish of chicken braised with sausage and peppers in a sweet-and-sour sauce, is one of those perfect Tuesday-night meals. It's punchy, it's not for the timid, but it's ultimately very easy to make, requiring just a single sauté pan or Dutch oven, about 25 minutes on the stovetop, and a half hour in the oven. Why It Works Intensely browning chicken thighs produces flavor for the whole dish. The liquid from a jar of pickled cherry peppers provides a vinegary base for the pan sauce. Chicken thighs stay nice and tender while their skin crisps. Ingredients 4 chicken breast, cut in large pieces ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper 2 tablespoons/30ml olive oil 1 red bell pepper, cut in 1" pieces 1 green bell pepper, cut in 1" pieces 3 hot cherry pepper drained, seeded & chopped 4 garlic clove chopped or thinly sliced ½ cup/120ml dry white wine ½ cup/120ml chicken stock 2 tablespoons/30ml c

Dazzle the Crowd With Firework Hot Dogs This Fourth of July

Get ready for  Fourth of July  with these adorable firecracker hot dogs that are pretty much giant pigs in a blanket. They're party perfect and make for a great addition to any grilling spread. INGREDIENTS 1 can refrigerated breadstick dough 16 hot dogs 16 thick slices colby cheese 16 skewers Special equipment : Star cookie cutter Wooden skewers DIRECTIONS Preheat the oven to 350ºF and line a baking sheet with parchment paper. Set aside. Take a skewer and stick it all the way through the center of the hot dog length-wise, leaving about an inch and a half exposed out of the top of each hot dog. Take a piece of breadstick dough and wrap it around the hot dog in a spiral shape until you reach the top, leaving gaps in between each spiral. Repeat with the rest of the hot dogs and lay them on the baking sheet. Bake hot dogs for about 20 minutes, or until the breadsticks are golden brown. While the hot dogs are baking, use a star cookie cutter to cut out stars a

Anglo-Saxon Kings Were Mostly Veggie But Peasants Treated Them To Huge Barbecues, New Study Argues

  Very few people in England ate large amounts of meat before the Vikings settled, and there is no evidence that elites ate more meat than other people, a major new bioarchaeological study suggests. Its sister study also argues that peasants occasionally hosted lavish meat feasts for their rulers. The findings overturn major assumptions about early medieval English history. 'You are what you eat' isotopic analysis of over 2,000 skeletons by far the largest of its kind. Early medieval diets were far more similar across social groups than previously thought. Peasants didn't give kings food as exploitative tax, they hosted feasts suggesting they were granted more respect than previously assumed. Surviving food lists are supplies for special feasts not blueprints for everyday elite diets. Some feasts served up an estimated 1kg of meat and 4,000 Calories in total, per person. Picture medieval England and royal feasts involving copious amounts of meat immediately spring to mind.