The Dark Side of Food Processing & Engineering: GMOs, Glyphosate, and Engineered Foods (Part 2)
How modern agriculture, pesticides, and food engineering quietly disrupt gut health, hormones, and long-term health
When we grab food off the shelves, we assume it’s safe—something that will nourish us, fuel our bodies, and support long-term health.
But what if some of the most common foods we eat every day are quietly doing the opposite?
Hidden within many grocery staples are pesticide residues, genetically modified organisms (GMOs), and industrial processing contaminants that can interfere with gut health, hormone balance, immune regulation, and metabolic function—often without obvious or immediate symptoms.
You’ve likely heard about GMOs and pesticides like glyphosate. What’s far less discussed is how these substances interact with the body over time, especially when exposure is chronic, cumulative, and tied to everyday foods rather than rare events.
These chemicals aren’t only used to increase crop yields or control pests. A growing body of research links them to microbiome disruption, endocrine interference, systemic inflammation, and long-term disease risk, including cancer—patterns frequently evaluated in patients seeking support through:
→ Gut Health & Digestive Restoration
→ Hormone & Metabolic Optimization
And this is only part of the picture.
In Part 2 of this series, we explore how modern food processing and agricultural engineering shape what ends up on your plate—where these substances are hiding, why they matter, and how they may be influencing health in ways most people never think to question.
The Hidden Dangers in Conventionally Grown and GMO Crops
Many of the foods we eat today—especially conventionally grown and genetically modified (GMO) crops—carry an invisible burden: pesticide residues and biologically active compounds introduced through modern agricultural engineering.
While these chemicals are used to increase crop yields, prevent pest damage, and improve shelf stability, growing evidence suggests their cumulative effects may disrupt gut integrity, hormone signaling, immune regulation, and metabolic health. These patterns are commonly seen in individuals dealing with chronic digestive symptoms, inflammatory conditions, and metabolic dysfunction evaluated through:
→ Gut Health & Digestive Restoration
→ Detoxification & Environmental Medicine
Understanding how these crops are engineered—and what that means for the body—is a critical step in reducing long-term toxic burden.
Why Avoid GMOs? Gut and Metabolic Risks of Genetically Modified Foods
Genetically modified organisms (GMOs) are engineered to tolerate repeated exposure to herbicides and pesticides, which increases the likelihood that foods made from them contain chemical residues at consumption.
Long-term intake of GMO-derived foods has been associated with:
Increased inflammatory signaling and metabolic disruption
Greater cumulative exposure to herbicides such as glyphosate
Alterations in the gut microbiome that contribute to intestinal permeability
Unknown long-term effects related to genetic modification of food proteins
These mechanisms are particularly relevant in patients experiencing hormone dysregulation, insulin resistance, and immune imbalance, where dietary chemical exposure can act as a silent aggravating factor.
But the concerns don’t stop there.
Many GMO crops—like corn, soy, canola, and sugar beets—are engineered to produce Bt toxins, which have been shown to disrupt gut bacteria and potentially weaken the immune system. (1)
Bt Toxins in GMO Crops and Their Impact on Gut and Immune Health
Beyond pesticide tolerance, many GMO crops—including corn, soy, canola, and sugar beets—are engineered to produce Bt toxins, a built-in insecticide derived from Bacillus thuringiensis (1).
While Bt toxins are designed to kill pests, emerging research suggests they may also interact with the human gut and immune system in concerning ways (2).
Potential effects include:
Disruption of gut microbiome balance, contributing to digestive distress and inflammation
Immune activation that may increase susceptibility to allergies and autoimmune patterns
Chronic low-level exposure through processed foods containing GMO-derived ingredients or oils
Because GMO ingredients are so widespread in packaged and restaurant foods, exposure is often continuous rather than occasional, increasing the importance of dietary awareness and informed food sourcing.
Glyphosate (Roundup) – A Global Health Concern
Beyond Bt toxins, another major issue embedded in modern food production is glyphosate, the active ingredient in Roundup. Although widely used in the United States, glyphosate is banned or restricted in multiple countries due to mounting concerns about its long-term effects on human health.
As glyphosate use has expanded across industrial agriculture, so has concern about its cumulative impact on the gut microbiome, hormonal signaling, liver function, immune regulation, and neurological health—patterns frequently seen in patients struggling with chronic inflammation and metabolic dysfunction evaluated through:
→ Detoxification & Environmental Medicine
→ Hormone & Metabolic Optimization
Glyphosate and Chronic Disease Risk
Glyphosate has been classified as a probable carcinogen by the World Health Organization. A growing body of research links chronic exposure to:
Increased risk of blood cancers, including non-Hodgkin lymphoma
Endocrine disruption affecting estrogen, thyroid, and cortisol signaling
Microbiome disruption that weakens gut barrier integrity
Neurological and developmental conditions, including ADHD and autism
Some researchers argue that glyphosate meets the criteria for classification as a known carcinogen, given its associations with DNA damage, oxidative stress, and immune dysregulation.
Glyphosate Exposure Extends Beyond GMO Foods
A common misconception is that avoiding GMOs eliminates glyphosate exposure. In reality, glyphosate is frequently applied to non-GMO crops as a pre-harvest drying agent—a practice known as desiccation—significantly expanding dietary exposure (3–7).
This means even foods perceived as “safe” or “natural” may still carry residues unless they are organic or specifically tested.
Foods Commonly Contaminated with Glyphosate
Grains and cereals
Oats (especially non-organic, pre-harvest sprayed)
Wheat (often desiccated before harvest)
Barley
Rye
Corn
Rice
Legumes
Lentils
Chickpeas
Dried peas
Soybeans
These crops are frequently sprayed shortly before harvest to accelerate drying.
Processed and packaged foods
Breakfast cereals (especially oat-based)
Granola and snack bars
Crackers
Breads and baked goods
Corn-based chips
Animal products
Milk, eggs, and meat from CAFO animals fed GMO corn and soy
Glyphosate can accumulate indirectly through feed.
Other foods
Sugar derived from GMO sugar beets
Canola oil
Soy products such as tofu, soy milk, and textured vegetable protein
Why This Matters Clinically
Glyphosate does not simply act as a weed killer—it functions as a broad-spectrum antimicrobial, selectively disrupting beneficial gut bacteria while allowing pathogenic species to flourish. Over time, this can impair detoxification capacity, increase systemic inflammation, and amplify vulnerability to chronic disease.
Understanding where glyphosate hides in the food system is a critical step toward reducing total toxic burden and supporting long-term gut, immune, and hormonal health.
Hexane-Processed Soy and Corn Derivatives: The Industrial Solvent Hiding in Your Food
As if pesticide exposure were not enough, many plant-based and processed foods contain another hidden chemical: hexane. Hexane is a petroleum-derived industrial solvent commonly used to extract oils and proteins from crops such as soy and corn. While manufacturers claim residues fall within “acceptable” limits, trace amounts can remain in the final food product.
Chronic dietary exposure to hexane residues raises concerns due to its documented neurotoxic and hepatotoxic effects. Over time, this type of exposure may place additional strain on detoxification pathways, liver function, and neurological health—patterns frequently addressed in individuals seeking care through:
→ Detoxification & Environmental Medicine
Foods most commonly associated with hexane processing include soy protein isolate, textured vegetable protein (TVP), corn oil, and many ultra-processed plant-based meat substitutes. Because these ingredients are heavily used in packaged foods, exposure is often cumulative rather than occasional.
Plant-based diets are frequently promoted as inherently healthier. However, the degree and method of processing matters. Highly refined plant proteins and oils extracted using chemical solvents differ significantly from whole-food plant sources in how they interact with gut integrity, metabolic regulation, and toxin load (8).
From a functional medicine perspective, reducing reliance on solvent-extracted foods and prioritizing minimally processed, whole-food ingredients can meaningfully lower chemical exposure while supporting liver, gut, and metabolic resilience.
Apeel, Edipeel, and Organipeel: The Hidden Produce Coating
Even when processed foods are avoided, another source of chemical exposure may still be present on seemingly healthy choices—fresh fruits and vegetables. Apeel is a produce coating designed to extend shelf life by slowing oxidation and moisture loss. Marketed as a plant-based, edible solution, Apeel has nevertheless raised concerns regarding safety, ingredient transparency, and long-term exposure.
Organipeel and Edipeel are product lines derived from Apeel technology.
A key issue is that organic certification does not guarantee avoidance. Apeel is approved for use on both conventional and organic produce, meaning organic avocados, cucumbers, apples, citrus fruits, and other items may still be coated unless a retailer explicitly discloses otherwise.
At present, Natural Grocers is the only major grocery chain publicly marketing produce as “No Apeel,” making retailer-level inquiry an important step for consumers seeking to avoid this coating (9,10).
From a clinical perspective, this matters because exposure pathways are difficult to control once the coating is applied.
Why Produce Coatings Raise Concern
Concerns surrounding Apeel-based coatings include:
Undisclosed chemical additives and surfactants that cannot be effectively washed off
Detection of heavy metals such as lead, arsenic, cadmium, mercury, and palladium
Potential trapping of pesticide residues and microbial contaminants beneath the coating
Lack of labeling, limiting informed consumer choice
While Apeel products carry a GRAS (Generally Recognized as Safe) designation, this classification does not require long-term, independent safety studies. As discussed earlier in this series, GRAS status reflects regulatory thresholds—not comprehensive evaluation of chronic exposure or cumulative effects (1).
These issues are particularly relevant for individuals addressing total toxic burden, immune reactivity, or impaired detoxification capacity through:
→ Detoxification & Environmental Medicine
→ Immune Health & Autoimmune Support
For those prioritizing cleaner food sourcing, transparency around produce handling is becoming just as important as organic labeling itself.
Taking Control of Your Food Choices
With so many hidden contaminants—GMOs, pesticides, microplastics, and heavy metals—present in the modern food supply, making informed choices has never been more important. These exposures do not only affect digestion; they can disrupt immune regulation, hormone signaling, metabolic balance, and long-term resilience.
The encouraging reality is that awareness creates leverage. By prioritizing organic and non-GMO foods, reducing reliance on ultra-processed products, and understanding how food is grown and engineered, you can significantly lower cumulative toxic burden over time.
Every food choice you make today influences how your body adapts tomorrow. Small, consistent shifts—cleaner sourcing, simpler ingredients, and greater transparency—can meaningfully support gut integrity, detoxification capacity, and overall health.
Take Control of Your Health Today
At Denver Sports & Holistic Medicine, we help patients navigate the complex intersection of nutrition, environmental exposure, and chronic health patterns using a personalized, systems-based approach.
If you are looking to better understand how food quality affects your health, reduce toxin exposure, or evaluate your body’s detoxification and metabolic capacity, support is available through:
→ Detoxification & Environmental Medicine
→ Advanced Functional Lab Testing
→ Functional & Integrative Medicine
Request a free consultation with Dr. Martina Sturm to discuss your goals, explore appropriate testing, and create a clear, practical plan to support cleaner eating and long-term health—naturally.
Frequently Asked Questions About GMOs, Glyphosate, and Food Processing
Why are GMOs considered harmful to health?
Genetically modified organisms (GMOs) are engineered to tolerate heavy applications of pesticides such as glyphosate and often contain built-in insecticides like Bt toxin. Research has linked GMO consumption to gut microbiome disruption, increased intestinal permeability (leaky gut), systemic inflammation, hormone dysregulation, and elevated risk of chronic conditions, including autoimmune disease and cancer.
What foods are most contaminated with glyphosate?
Glyphosate is most commonly found in non-organic grains such as oats, wheat, barley, rye, and corn, as well as legumes like lentils and chickpeas. It is also prevalent in processed foods including breakfast cereals, granola bars, breads, and snack products, and can be present indirectly in animal products from CAFO operations where livestock are fed GMO corn and soy.
Can washing produce remove pesticides or Apeel coatings?
Washing produce may reduce some surface pesticide residues, but it does not remove glyphosate, which is absorbed systemically into the plant. Apeel-based produce coatings cannot be washed off at all. The most effective strategy is choosing organic, non-GMO produce and asking retailers whether their produce is Apeel-free.
What is Apeel, and why should it be avoided?
Apeel, along with related products Edipeel and Organipeel, is a produce coating designed to extend shelf life. Concerns include undisclosed chemical additives, the presence of heavy metals, and the potential to trap pesticide residues beneath the coating. Apeel is approved for use on both organic and conventional produce and is often unlabeled, making it difficult for consumers to identify. Natural Grocers is currently one of the few national chains that explicitly avoids Apeel-treated produce.
How can I reduce my exposure to pesticides and GMOs?
Reducing exposure starts with prioritizing organic and certified non-GMO foods whenever possible. Limiting processed foods made with corn, soy, canola, and sugar beet derivatives is key unless they are clearly labeled organic or non-GMO. Sourcing food from local farms and farmers’ markets allows for direct questions about growing practices, and choosing pasture-raised, grass-fed animal products further reduces indirect pesticide exposure. Staying informed about newer food technologies, such as produce coatings, is also essential.
Is hexane in food dangerous?
Hexane is a petroleum-based solvent used to extract oils and proteins from crops like soy and corn. Trace residues can remain in foods such as soy protein isolate, textured vegetable protein (TVP), and some plant-based meat substitutes. Chronic exposure has been associated with potential neurological and liver toxicity, making minimally processed, whole-food alternatives a safer choice.
Is glyphosate banned in other countries?
Glyphosate is banned or heavily restricted in several countries due to concerns about cancer risk, hormone disruption, and environmental toxicity. In contrast, it remains widely used in the United States, particularly as a pre-harvest drying agent on non-GMO crops such as wheat and oats, contributing to higher dietary exposure.
Are non-GMO foods always free of pesticides?
No. Non-GMO foods may still be treated with pesticides, including glyphosate. Many non-GMO crops are sprayed with glyphosate before harvest to speed drying, which means non-GMO labeling alone does not guarantee low pesticide exposure. Organic certification provides stronger protection.
Is organic food worth the cost when it comes to pesticide exposure?
From a toxin-exposure standpoint, organic foods generally contain significantly lower pesticide residues, including glyphosate. While organic food may cost more upfront, reducing long-term toxic burden can support gut health, hormone balance, and immune function, potentially lowering future healthcare costs.
Resources
Independent Research / Investigative Journalism – Bioengineered & Genetically Modified Food, Poisons in Food & Apeel Coating by Bill Gates
PMC – The Tripartite Interaction of Host Immunity–Bacillus thuringiensis Infection–Gut Microbiota
Beyond Pesticides Daily News Blog – Glyphosate Weed Killer Contaminates Stem Cells, Is Linked to Blood Cancers and DNA Damage, Study Finds
ScienceDirect – Impact of Pesticide Exposure During Neurodevelopmental Period on Autism Spectrum Disorders: A Focus on Gut Microbiota
ScienceDirect – Gut Microbiota and Neurological Effects of Glyphosate
Podcast / Investigative Media – GMOs: Exposing Industry and Government Lies About the Safety of the Genetically Engineered Foods You’re Eating
Beyond Pesticides Daily News Blog – EPA Overlooks Glyphosate and Roundup Ingredients’ Cancer, DNA Damage, and Multigenerational Effects
Cornucopia Institute – Dirty Little Secret in the Natural Foods Industry: Toxic Chemical Use
Natural Grocers – For the Love of Organics: Apeel
The HighWire – Peeling Back the Truth on Apeel