ew study reveals toxic levels of glyphosate in dairy cows

A new study published in the Journal of Environmental & Analytical Toxicology reveals that the active ingredient of Monsanto’s best selling herbicide ‘Roundup’ is found in all the dairy cows that were used for the test.

Dr. Monika Kruger and her colleagues investigated the excretion of glyphosate in the urine of 30 cows from 8 different Danish farms. The investigative team looked at blood serum parameters indicative of cytotoxicity as alkaline phosphatase (AP), glutamate dehydrogenase (GLDH), glutamate oxaloacetate transaminase (GOT), creatinine kinase CK), nephrotoxicity, (urea, creatine) and cholesterol in each of the urine samples. They also looked at trace minerals such as manganese (Mn), cobalt (Co), selenium (Se), copper (Cu) and zinc (Zn).

The results concluded that different levels of glyphosate were excreted in the urine of all cows and glyphosate had a significant impact on blood parameters of cows. In fact, the researchers found that increased levels of GLDH, GOT and CK in cows could possibly show the effect of glyphosate on liver and muscle cells. They also discovered that high urea levels in some farms could be due to nephrotoxicity of glyphosate.


In conclusion the researchers discovered that “correlations between glyphosate and some of the measured blood serum parameters to CK (R= 0.135), Se (R=-0.188), Co (R= -0,403) and Zn (R=0,175) demonstrate that glyphosate is toxic to the normal metabolism of dairy cows.”

Keep in mind that glyphostae in Monsanto’s Roundup have been linked to many chronic diseases including cancer, birth defects and infertility. Click here to find out why Monsanto’s Roundup is more toxic than what the majority believe.

Milk is anything but ‘wholesome’, despite all the claims by the main stream media and big dairy industry:

According to many scientific research and studies, increase in consumption of red meat and dairy products can increase risk of chronic diseases such as cardiovascular disease and different kinds of cancer. Click here to find out a diet high in red meat, eggs and dairy products can increase the risk of different cancers.

So what’s the best replacement for milk and dairy products?

Dairy-free organic coconut milk or organic almond milk (from real food sources, not synthetic ones that have artificial sweeteners and additives) are good replacement for milk. Keep in mind that even raw milk or goat milk can become contaminated in a number of ways, especially in large commercial farms that put profit before safety. Therefore, it’s safer to buy raw milk or goat milk from small local farmers that are highly conscious since their entire families drink the milk they produce.

Can lack of milk or dairy products cause osteoporosis and ratio of calcium to magnesium:

Many people might still believe that dairy products are necessary for healthy bones. However, the recent studies suggest that the ratio of calcium to magnesium is an important factor to health and vitality including healthy bones. As a matter of fact, 60% of the magnesium in your body is stored in bones and magnesium plays an important role in absorption of calcium and vitamins. But, 80% of Americans have magnesium deficiency and most Americans have very high ratio of calcium to magnesium (more like 6 to 1).

Many studies have concluded that the problem Western diet is high calcium intake (especially for women who are going through menopause and are at high risk of osteoporosis) without sufficient amount of magnesium.

The recommended dietary ratio of calcium to magnesium happens to be 2 to 1, however, the current research suggests that the ratio of calcium to magnesium should be more like 1 to 1.

In fact, studies show that high dietary intake of calcium and lack of Magnesium and vitamin D can increase in rate of cardiovascular diseases and strokes.

You can get your natural calcium and magnesium from food sources such as seeds, nuts, carrots, cauliflower, raw cacao beans, cabbage, broccoli and real herbal extracts (Plant based calcium with magnesium).

- See more at: http://www.seattleorganicrestaurants.com/vegan-whole-food/chemicals-antibiotics-in-milk-glyphosate-toxic-to-dairy-cows.php#sthash.OOa2RcW8.dpuf

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The more ubiquitous a word becomes, the easier it is to forget why we started using it in the first place. While eaters have the choice to practice seasonal eating, for farmers, seasonal is one of the most important words in the industry. To understand why, let’s step onto the farm.


How Eating Seasonally Helps Organic Farmers (and You!) | Nature's Path

In winter, temperate climate vegetable farms (which we’ll focus on here) are relatively calm, their crops buried under snow or growing slowly. Day length regulates plant growth, so even farms that have greenhouses experience slower growth until day length exceeds 10-hours again. This translates to slow-motion farming and a limited inventory.

Less product means less cash flow when a farmer needs it most. Winter is also the season of stocking up: seed-starting supplies, soil amendments, and seeds for the entire growing season are purchased now. Tools and equipment often need repairs or replacement. Winter is challenging not because it’s cold, but because farmers face the majority of their annual expenditures while they have the smallest income.

Buy seasonal produce whenever possible in winter. It helps farmers through their leanest time of year, and there’s a bonus in it for you: vegetables grown in near-freezing temps are tastier.


How Eating Seasonally Helps Organic Farmers (and You!) | Nature's Path

In spring, farmers experience a boom of leafy green and root crops. Strawberries and asparagus are on the horizon, but for now there’s an excess of a limited selection of vegetables. The upside is that greens taste best this time of year, with cool air and ample moisture to keep them tender and sweet. Enterprising organic farmers also bring ephemeral treats to market, like the flowering kale stems (often called raab), garlic shoots (also scapes), or edible flowers.

Become a green-machine in spring. Fresh spring greens are one of the vegetable-year’s finest delicacies, but don’t forget to freeze. Buying when abundant means lower prices, so get blanching and stock your freezer with peak-quality greens.


How Eating Seasonally Helps Organic Farmers (and You!) | Nature's Path

We think of summer as the season of everything. On a vegetable farm, it’s really the season of fruit: sweet ones like berries and stone fruits, and savory ones like tomatoes, peppers, or eggplant. Summer also means limited shelf-life. Organic foods like berries cannot rely on fungicide to preserve them - they are seasonal to the extreme. Fresh strawberries or sweet corn are so full of sugar they may last only one (glorious) day or two.

Late summer is when farmers plant fall and winter crops, and when they must decide how much to grow. Dedicated customers they can count on through the winter make it easier to improve the efficiency and profitability of their plantings.

Summer is full of fleeting & delicious treats. Enjoy them by the handful and preserve some for later. Fruit, corn, green beans, and others are exceedingly easy to freeze. For dedicated seasonal eaters, summer and fall preservation is the key to a diverse diet come winter.



Early fall is truly the season of everything – lingering summer fruits & vegetables mingle with fresh fall crops, offering the most abundant selection of the whole year. Farmers can ride the wave of plenty until mid-October or so (varies by region), then circle back to the greens and root crops of winter.

This is fill-your-pantry season: scoop up all the winter squash, dried beans and grains you need while enjoying final tomatoes, peppers, and tender herbs each time you get them – you never know when frost will hit and stop the season until next year.

 For farmers, seasonality is a rule of the game. For eaters, it’s an opportunity to support the organic food system, learning to appreciate abundance and enjoy the creative challenge of scarcity. Even small changes in your diet and shopping habits can make a significant difference – resolve to try a more seasonal approach this year!

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