Your Bone broth and glyphosphate in collagen -the discovery of a potentially new toxic mechanism of glyphosphate.
Your Bone broth and glyphosphate in collagen -the discovery of a potentially new toxic mechanism of glyphosphate. (First published here April 2017 - now with updated information)
As at March 2019 there are over 11,200 glyphosphate lawsuits pending in the U.S (1)
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." 
Many countires including Malta, Sri Lanka, Argentina have banned the use of glyphosphates. n Australia, numerous municipalities and schools are testing for alternatives to glyphosphate and a lot use steam technology for weed control 
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. 
 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
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. 
 Seneff Stephanie, PhD. Glyphosphate in Collagen: Widespread consequences. Wise Traditions Winter 2016; 34:40.
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 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.
Probiotics are expensive, generally ‘doing their job’ in the upper reaches of your digestive system… KEFIR on the other hand is practically free, totally natural and carries probiotic microbes all the way down through to your lower bowel! (1)
Studies show regular consumption of kefir is associated with better digestion and tolerance to lactose and, that kefir’s healing effects are anti-bacterial, anti-inflammatory, anti-allergenic and
anti-oxidant! Kefir provides protective immunity by enhancing our health status. (2)
Kefir grains can contain up to 60 strains of bacteria and yeasts which I like to call ‘beneficials’ - a very rich and diverse probiotic source.(3)
Kefir is created via the process of Lacto-fermentation. Kefir ‘grains’ are added to organic milk creating lactic acid as a by-product meaning that the ‘beneficials’, already accustomed an acidic environment, pass through your stomach unscathed going on to populate your entire digestive tract.
Kefir is one of the oldest functional foods and here’s why; Just 175mls of kefir contains 3-6 grams of fat, 4 grams Protein, Phosphorus: 15% of the Recommended Dietary Intakes (RDI), Vitamin B12: 12% of the RDI, Riboflavin (B2): 10% of the RDI, Calcium: 10% of the RDI, Magnesium: 3% of the RDI and vitamin D. (4)
And, after an often one time purchase of the grains, your lifetime probiotic supply costs just the price of milk! Pilbara Natural Medicine Clinic recommends purchasing grains from the ultra - reliable and authoritative KEFIR DOM and only, ever, always, using and supporting our environmentally and health conscious farmers like MARGARET RIVER ORGANIC MILK (available from Coles).
Straining your kefir through muslin cloth will give you curds from which you can make labneh (a soft cheese) and whey, the best kind of ‘inoculant’ for making your fermented vegetables such as sauerkraut extra beneficial.
Most probiotic supplements will not survive your stomach acid - you might want to check this out with the manufacturer and, while you’re at it, you might also want to check that your probiotic is not genetically engineered...
Skilled in unravelling complex patterns of ill health, Sarah Penrose is a qualified, registered and endorsed natural health professional specializing in homeopathic medicine.