This is the crux of the health problem with glyphosate, it persists in low levels throughout our bodies as trace amounts are now in so many of the foods we eat–almost all corn and soy products, wheat and oats that have been grown using glyphosate as a desiccant, meat from animals fed corn and soybean.
Because glyphosate kills beneficial gut bacteria, it keeps our bodies from operating at peak performance. Gut bacteria are still being studied, but there is ample evidence that they are vital to our bodies’ nutritional uptake.
Glyphosate is also a chelator, bonds with minerals, keeping our bodies from receiving the benefits of trace minerals. Glyphosate’s original use was as a chemical to clean out deposits accumulated in metal pipes.
What we can do to counteract glyphosate’s killing of good bacteria, is to include food items in our diet that increase good bacteria in our gut–fermented food: yogurt, pickles, kimchi, miso, etc. Try to eat a little fermented something with every meal, even if it’s just a bite.