While genetically modified organisms (GMOs) offer certain agricultural advantages, such as increased yield and herbicide tolerance, they also come with potential downsides. One concern is the heavy reliance on herbicides like glyphosate, which can lead to environmental issues, such as resistant "superweeds" that no longer respond to the chemical and require even stronger herbicides to control. There are also worries about the long-term health effects of consuming GMO foods, especially regarding residual chemicals, though current evidence is still debated and ongoing research is needed. Additionally, GMO crops may reduce biodiversity, as large-scale farming of a few engineered varieties can displace diverse traditional crops and wild plants. From a socioeconomic standpoint, GMO seeds are often patented, meaning farmers must purchase new seeds each season rather than saving seeds from previous harvests—this can create financial pressure and dependence on biotech companies. These issues raise broader concerns about food sovereignty, sustainability, and corporate control of the food system.

Pesticides are substances used in agriculture to protect crops from weeds, insects, fungi, and other threats that can reduce yields or damage plants. They’re grouped into categories based on their target: herbicides kill unwanted plants, insecticides control insects, and fungicides prevent mold and disease. While pesticides play a major role in modern farming, they can leave residues on food and contribute to environmental concerns like soil degradation, water contamination, and harm to beneficial insects. The health impact of long-term exposure—especially through food—depends on the type of pesticide, how much is used, and how often it’s consumed.

Glyphosate is a broad-spectrum herbicide designed to kill weeds by disrupting a plant’s ability to make essential proteins. It works by blocking a specific enzyme pathway called the shikimate pathway, which plants use to synthesize certain amino acids. Without these amino acids, the plant can’t grow and eventually dies. While humans don’t have this pathway, the beneficial bacteria in our gut do—which raises concerns about glyphosate’s potential to disrupt the microbiome. Glyphosate is absorbed through plant leaves and stems, making it systemic, meaning it moves throughout the entire plant—including the parts we eat.

Growing concerns surround glyphosate’s impact on human health. Research points to its potential to disrupt the gut microbiome—our body’s frontline defense for immunity and digestion—and raise the risk of oxidative stress and DNA damage. It’s been linked to kidney and liver toxicity, hormone disruption, and even neurological issues. Perhaps most alarming, the World Health Organization has classified glyphosate as a probable human carcinogen, raising serious questions about its widespread use in our food system.

Grain crops (even NON GMO), including wheat, oats, barley, and legumes, are often sprayed with glyphosate as a desiccant shortly before harvest. This practice helps dry out the crop evenly, speeds up harvesting, and can prevent mold or spoilage, especially in wetter climates. However, because glyphosate is applied so close to harvest, there’s a higher chance that residue remains on the final product. This has raised health concerns, especially for foods like cereals and baked goods made from treated grains. It’s one reason some people choose organic grains, which prohibit the use of synthetic herbicides like glyphosate.

While non-GMO (traditional) crops can’t tolerate glyphosate—it kills them—that doesn’t mean they’re grown without chemicals. Farmers often use other herbicides, insecticides, or fungicides to protect their crops, so 'non-GMO' doesn’t mean 'chemical-free.

Emerging research suggests that certain pesticides may play a role in weight gain. Some pesticides are classified as obesogens—chemicals that can disrupt the body’s metabolism and hormonal balance, potentially leading to increased fat storage, insulin resistance, and changes in appetite regulation. These substances can interfere with the endocrine system, which controls many processes including how the body uses and stores energy.