Dr. Huber explains:
"You have to realize what an herbicide, or a pesticide, is. They are metal chelators. In other words, they immobilize specific nutrients… [I]t's a compound that can grab onto another element and change either its solubility or its availability for the critical function it has physiologically. We have herbicides and pesticides that are quite specific just for a particular essential micronutrient like copper, zinc, iron, or manganese.
Glyphosate is very unique and was first patented as a chelator by Stauffer Chemical Co. in 1964, because it could bind with any positively charged ion. If you look at the essential minerals for plants, you see calcium, magnesium, potassium, copper, iron, manganese, zinc, and all of those other critical transition elements, as well as structural components for some of them… They all have an ion associated with them. It's the micronutrient that is an ion—that is a transition element, or that element that is really critical for a particular enzyme function.
If you can chelate and, in that chelation process, essentially immobilize that essential nutrient, you have provided an opportunity to either kill a weed or damage and kill an organism—any organism… that have that particular requirement for that physiologic pathway with glyphosate or the shikimate pathway…
You have to realize that this mode of action immobilizes a critical essential nutrient. Those nutrients aren't just required by the weed, but they're required by microorganisms. They're required by us for our own physiologic functions. So if it's immobilized, it may be present if we do a regular test. But it's not necessarily physiologically available in the same efficiency that it would have been if it wasn't chelated with glyphosate…"
The Dangers of Glyphosate that Most People Have NO Idea Of
Glyphosate, even in plants genetically engineered to withstand it, affects about 25 different enzymes in the process of chelating, or immobilizing, critical micronutrients, because those ions (the micronutrients) are required in order to "drive" the physiological engines that make the plant or organism function properly.
"It is well documented that… having that foreign gene inserted reduces the capability of that plant to take up nutrients and to translocate nutrients," Dr. Huber says. "Then, when you apply the chemical [glyphosate], you have a further compounding effect in reducing the efficiency of the plants at rates as low as 12 grams per acre."
According to Dr. Huber, the nutritional efficiency of genetically engineered (GE) plants is profoundly compromised. Micronutrients such as iron, manganese and zinc can be reduced by as much as 80-90 percent in GE plants!
Many staunch defenders of genetically engineered foods are under the misconception that GE foods are "better" or have improved nutrition when the exact opposite is true. They also don't understand that the glyphosate residue cannot be removed or washed off—it actually becomes part of the plant. It cannot be washed off because it's systemic within the plant itself.
"It's going to be in your root tips, your shoot tips, your legume nodules, and in the food that you eat," Dr. Huber warns.
Furthermore, about 20 percent of the glyphosate migrates out of the plant's roots and into the surrounding soil. Once in the soil, the glyphosate affects beneficial soil microorganisms in the same way that it affects weeds, because they have the same critical metabolic pathway. With each new Roundup Ready crop approved, the glyphosate residues in the soil increases, and the tolerance levels in the crop increases as well.
This is explosive information that should make warning bells go off in most people's heads! Personally, I firmly believe we must all become activists to eliminate this threat to our food supply as soon as possible.