A new study from Arizona State University (ASU) has revealed that glyphosate, a herbicide widely used in the U.S., can cause significant brain inflammation and increase the risk of Alzheimer’s-like effects. Found in common foods such as cereals and orange juice, glyphosate exposure is raising alarms among researchers and public health advocates.
Lead researcher Ramon Velazquez found that even low doses of glyphosate, similar to levels found in the human diet, caused harmful neurological effects in mice. “Our work highlights the brain’s vulnerability to glyphosate,” Velazquez stated, emphasizing the need for more research on its long-term safety.
The study tested both high and low doses of glyphosate, with even the lower levels causing lasting damage to the brains of mice. These findings challenge existing regulatory assumptions about the herbicide’s safety, as the Environmental Protection Agency (EPA) currently considers certain levels of glyphosate residue on food to be safe.