Avoiding Heavy Pesticides on Produce

While you may want to buy all organic produce, Dr. Steinke understands you may not have organic foods in your area or be prevented from purchasing them due to their cost. You can still choose non-organic produce with less pesticides used on them. The following is a list of the most highly contaminated produce with pesticides, as compared to the produce with the lowest levels of pesticides (information referenced from http://www.foodnews.org/). For more information, give us a call.


Produce High in Pesticides

  • Peaches
  • Apples
  • Sweet bell peppers
  • Celery
  • Nectarines
  • Strawberries
  • Potatoes
  • Cherries
  • Kale
  • Pears
  • Grapes
  • Spinach
  • Lettuce
  • Carrots
  • Green beans
  • Hot peppers
  • Cucumbers
  • Raspberries
  • Plums


Produce Lowest in Pesticides

  • Onions
  • Avocados
  • Sweet corn
  • Pineapple
  • Mango
  • Asparagus
  • Sweet peas
  • Kiwi
  • Bananas
  • Cabbage
  • Broccoli
  • Eggplant
  • Papaya
  • Blueberries
  • Cauliflowers
  • Winter squash
  • Watermelon
  • Sweet potatoes
  • Tomatoes

What You Should Know about Glyphosate

Glyphosate, a herbicide also known as N-phosphonomethylglycine which is used in Monsanto’s Roundup® brand, is intrinsically lined with imbalances in gut bacteria, which are associated with problems in digestion, dissolution, absorption and elimination, and a host of related metabolic problems. It is also known to suppress the cytochrome P450 enzymes and to affect essential amino acid biosynthesis, along with affecting sulphate metabolism and cholesterol. Hence it causes both nutritional deficiencies and toxins within the human body. 
Monsanto’s basic premise was that glyphosate interferes with plants’ suga mate pathway, as humans don’t have a suga mate pathway, it is harmless. But we do have bacteria (which outnumber our own cells 10:1), all of which do have suga mate pathways. Good bacteria seem to be particularly affected, which in turn allows non-symbiotic microbes to flourish due to the lack of competition. 
Sulphur/sulphate deficiencies are linked to errors in metabolism and linked to many of the disease states. Our sulphur levels are not only dependent upon on our diet, but by the availability of bacteria to digest and make available this nutrient to us. 

Diseases / conditions associated with glyphosate: 

  • GI problems
  • Obesity
  • Diabetes
  • Depression
  • Heart disease
  • Celiac disease
  • Thyroid disease
  • ALS
  • Parkinson’s disease
  • Autism
  • Cancer
  • Infertility
  • Inflammatory bowel disease
  • Anorexia
  • Cachexia
  • Kidney disease
  • Kidney failure
  • Gluten intolerance
  • Developmental abnormalities
  • Alzheimer’s
  • Aggressive behaviour
  • Toxicity
  • Crohn’s disease
  • Irritable bowel syndrome
  • Serotonin deficiency
  • Nutritional deficiency
  • Multiple sclerosis
  • Leaky gut syndrome

Where Do You Get It?

From water and our food supply, especially via grains.

Foods Containing Glyphosate

According to Health Impact News, over 80% of the U.S. food supply (it’s probably the same in Canada) is contaminated with glyphosate. It can be found in the following: 

  • Canned foods
  • Frozen foods
  • Baby formula
  • Sweetened juices
  • Sodas
  • Non-organic meat
  • Tofu
  • Flax
  • Peas
  • Gm salmon
  • Golden rice
  • Cottonseed oil
  • Zucchini
  • Yellow squash
  • Potatoes
  • Tomatoes
  • Dairy products
  • Wheat products (such as breads, pasta, crackers)

Countries Which Have Banned Glyphosate: 

  • Netherlands
  • El Salvador
  • France
  • South Africa
  • Brazil
  • Chile
  • Sri Lanka

Top GMO (Genetically Modified) Foods:

  • Corn (corn syrup, corn oil)
  • Aspartame (from GMO bacteria)
  • Soy
  • Boxed cereals
  • Papaya
  • Sugar beets (refined sugar)
  • Canola Oil

For more information, see associated papers and sites:

  • Glyphosate Enhances Damaging Effects of Environmental Toxins
  • Glyphosate, pathways to Modern Disease II: Celiac sprue and gluten Intolerance
  • GM crops and Glyphosate linked to U. S. Health Deterioration
  • Field- Realistic Doses of Glyphosate lead to Honeybee Starvation
  • Glyphosate Increases Birth Defects in Piglets
  • Glyphosate found to fuel Cancer Cell Growth
  • Glyphosate Suppression of Cytochrome P450 Enzymes and Amino Acid Biosynthesis by the Gut microbiome Pathways to Modern Disease
  • Toxic Glyphosate in Monsanto’s Roundup® Contaminating UK cereal bars , breads
  • Monsanto vs. The World
  • Dr. Dan Huber: GMO’s and Glyphosate and their Threat to Humanity
  • Youtube: An interview with Jeffery Smith and Dr. Stephanie Seneff

What You Should Know about MSG (Monosodium Glutamate)

MSG is a food additive that is commonly placed in a variety of processed foods. It acts as a flavour enhancer, but it is also a dangerous neurotoxin that can shrivel and kill brain cells in the hypothalamus.

Side effects of MSG consumption may include general headaches, migraine headaches, ADD/ADHD, heart palpitations, tremors and aggravate a host of other nerve-related conditions. 
What is scary is that there are over 40 other names that MSG may appear as on a label. They include: 

  • Glutamic acid
  • Glutamate 
  • Monosodium glutamate 
  • Monopotassium glutamate 
  • Calcium glutamate 
  • Monoammonium glutamate 
  • Magnesium glutamate 
  • Natrium glutamate 
  • Yeast extract 
  • Anything “hydrolyzed” or “hydrolyzed protein” 
  • Calcium caseinate 
  • Sodium caseinate 
  • Yeast food, yeast nutrient 
  • Autolyzed yeast 
  • Gelatin 
  • Textured protein 
  • Soy protein concentrate 
  • Soy protein 
  • Soy protein isolate 
  • Whey protein concentrate 
  • Whey protein isolate 
  • Whey protein 
  • Vetsin 
  • Anything “…protein” 
  • Ajinomoto

The following are ingredients suspected of containing sufficient processed free glutamic acid to serve as a MSG trigger to people that are highly sensitive to MSG: 

  • Corn starch
  • Corn syrup 
  • Modified food starch 
  • Lipolyzed butter fat 
  • Rice syrup 
  • Dextrose 
  • Milk powder 
  • Brown rice syrup 
  • Reduced fat milk (1% / 2%) 
  • Anything “enriched” or “vitamin enriched” 
  • Most things “low fat” or “no fat” 

These are some ingredients that often contain or produce process free glutamic acid: 

  • Barley malt
  • Citric acid 
  • Citrate 
  • Maltodextrin 
  • Stoc 
  • Bouillon or broth 
  • Carrageenan 
  • Anything “ultra-pasteurized” 
  • Any “flavours or flavourings” 
  • Pectin 
  • Protease 
  • Seasonings 
  • Soy sauce extract 
  • Malt extract 
  • Anything “enzyme modified or enzymes” 
  • Soy sauce 
  • Malt extract 
  • Anything "fermented or protein fortified"