Researchers have begun linking the exponential rise in the use of glyphosphate as herbicide on core crops and the corresponding rise in the incidence in a long list of debilitating diseases and conditions.
In 2014, Nancy Swanson and colleagues were the first researchers to recognize and publish an open access paper on the subject of glyphosphate and deteriorating health in America. 
Glyphosphate is the active ingredient in Monsanto’s product Roundup© and other herbicides that kill all plants except those crops such as corn, soy, canola, alfalfa, many grains and legumes, sugar cane, wheat, oats and barley which have been genetically engineered to resist it. Around 500 products containing glyphosate have been registered for use in Australia over the past 40 years. 
In March 2017, the European Food Safety Authority declared ‘’the available scientific evidence did not meet the criteria to classify glyphosate as a carcinogen, as a mutagen or as toxic for reproduction”.
Western Australia October 2016- Grain Producers Australia made an application to the Australian Pesticides and Veterinary Medicines Authority (APVMA) for a permit for emergency use of two formulations of glyphosate on barley. This permit was approved by the APVMA, Permit ≠82594 on the 2nd November 2016 and glyphosate treated grain is now accepted in Western Australia for Feed barley only. Feed grade barley is fed to livestock.
Some livestock producers say traces of glyphosphate in their sheep, cattle or dairy products could in the very least destroy trade relationships. "Our Australian meat goes to many markets around the world and some of these countries have very tight testing regimes for residues in the meat. If feed grain has residues, it gets into the animal and then gets into the human food chain. We need to be aware that there are many countries in the world now that have banned the product (glyphosphate) completely."  Malta, Sri Lanka, Argentina and the Netherlands are the countries which have banned the use of glyphosphate. 
The discovery of a potentially new toxic mechanism of glyphosphate. Recently, researchers have found that Glyphosphate may be getting into proteins by mistake in the place of Glycine – glyphosphates' ability to disrupt pathways where glycine is normally involved is believed to be part of its toxicity profile, acting as a glycine analogue. 
Glyphosphate substitution for glycine in a protein can totally disturb the shape of the molecule. Not every protein that gets glyphosphate substituted for glycine in its peptide chain is totally wrecked by this error, however, there are hundreds if not thousands of proteins that strongly depend on glycine at certain spots in their chain to perform their job adequately.
Myosin – a molecular motor in muscle is one such protein. Myosin is responsible for muscle contraction and therefore movement. In the laboratory, if only one out of every 50 myosin molecules in a muscle fibre has its glycine swapped out for alanine (an amino acid) then that muscle loses half its strength!
Researchers strongly suspect that the substitution of glyphosphate for glycine in myosin and other molecular motors is a causative factor in amyotrophic lateral sclerosis (ALS)  and chronic fatigue syndromes. 
One molecule predicted to be severely affected by glyphosphate substitution for glycine is collagen, the most abundant protein in the body. Collagen is essential in cushioning our joints, and when defective due to glyphosphate contamination, it does its job poorly, leading to joint pain and tendonitis, among other things.
Foods that contain high amounts of gelatin can be expected to be contaminated with glyphosphate, this includes bone broths, which ordinarily are very nutritious.
You can help to reduce glyphosphate exposure for your family by switching to eating the highest quality of food- wild fish, biodynamic meats, fruit and veg are best -certified organic (not organic grain fed meat!) or free ranging whenever you can.
In the Pilbara we have access to some of the best fishing in the world – fish makes the most delicious & nutritious of all the bone broths. You’ll be amazed at how the regular addition of fish broth to your meals can increase your energy and make your skin glow and hair shine!
Plain Fish broth recipe –
Into a 5L slow cooker place 1 cut up freshly caught fish frame and head, ¼ Cup cider vinegar, a few bay leaves (to taste) and fill to capacity with the cleanest water you can get, rain or spring is best, filtered is ok. I place slow cooker outside (less odour) on low for 24 hours. Broth can be used after 6hours cooking time.
Fish broth is a wonderfully flavouful & highly nutritious addition to any fish dish.
Article derived in most from Stephanie Seneff, PhD. Glyphosphate in Collagen: Widespread consequences. Wise Traditions Winter 2016; 34:40.
Swanson NL, LEU A, AbrahamsonJ, Wallet B. Genetically engineered crops, glyphosphate and the deterioration of health in the United States of America. Journal of Organic Systems 2014; 9(2):6-37.
 Beecham J, Seneff S. The possible link between autism and glyphosphate acting as a glycine mimetic – a review of evidence from the literature with analysis. J Mol. Genet. Med. 2015; 9:4
 Seneff Stephanie, PhD. Glyphosphate in Collagen: Widespread consequences. Wise Traditions Winter 2016; 34:40.