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.
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.
GMO and Conventionally Grown Crops: Health Risks and Toxic Burden
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.
Understanding how these crops are engineered—and what that means for the body—is a critical step in reducing long-term toxic burden.
Why Are GMOs Harmful? Gut, Hormone, and Metabolic Risks
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: Effects on the Gut Microbiome and Immune System
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) Health Risks: Cancer, Hormones, and Microbiome Disruption
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.
How Glyphosate Exposure Contributes to Chronic Disease
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
Liver dysfunction and metabolic impairment
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.
Why Avoiding GMOs Does Not Eliminate Glyphosate Exposure
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 Most Commonly Contaminated with Glyphosate Residues
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 (from CAFO animals fed GMO corn and soy)
Glyphosate can accumulate indirectly through feed.
Milk
Eggs
Meat
Other foods
Sugar derived from GMO sugar beets
Canola oil
Soy products such as tofu, soy milk, and textured vegetable protein
Why Glyphosate Exposure Matters for Gut, Liver, and Hormone Health
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.
→ Detoxification & Environmental Medicine
Hexane in Food: Solvent-Extracted Soy and Corn and Their Health Risks
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:
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.
What Is Apeel on Produce? Safety Concerns and Health Risks
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.
Health Concerns About Apeel and Produce Coatings
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.
For those prioritizing cleaner food sourcing, transparency around produce handling is becoming just as important as organic labeling itself.
How to Reduce Exposure to GMOs, Glyphosate, and Food Processing Chemicals
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.
Functional Medicine Testing for Pesticide and Environmental Toxin Exposure
At Denver Sports & Holistic Medicine, we help patients understand how nutrition quality, environmental exposures, and metabolic resilience interact to shape long-term health. Our approach is personalized, systems-based, and grounded in identifying root drivers rather than managing symptoms in isolation.
→ Detoxification & Environmental Medicine
If you want to better assess how food quality impacts your body, reduce cumulative toxin exposure, or evaluate detoxification and metabolic capacity.
You may request a free 15-minute consultation with Dr. Martina Sturmto review your concerns, discuss appropriate testing options, and outline a clear, practical strategy to support cleaner eating, improved resilience, and long-term health within a root-cause framework.
Frequently Asked Questions About GMOs, Glyphosate, and Food Processing
Are GMOs harmful to health?
GMOs are engineered to tolerate herbicides and may contain built-in insecticidal proteins such as Bt toxin. Concerns raised in the scientific literature include microbiome disruption, increased inflammatory signaling, endocrine interference, and potential cumulative long-term effects when exposure is chronic.
Which foods have the highest glyphosate levels?
Non-organic grains such as oats and wheat frequently test higher due to pre-harvest desiccation practices. Legumes like lentils and chickpeas, as well as processed cereals, snack bars, and grain-based products, may also contain residues. Animal products can contain indirect exposure when livestock are fed glyphosate-treated feed.
Is organic food safer than conventional food for pesticide exposure?
Organic foods generally contain significantly lower pesticide residues and are not permitted to use glyphosate for crop desiccation. While organic does not mean completely pesticide-free, total exposure burden is typically reduced.
Can washing produce remove glyphosate or Apeel coatings?
Glyphosate is systemically absorbed into plant tissue and cannot be removed through washing. Apeel-based coatings are not removable by washing and require sourcing transparency to avoid.
What is hexane in food?
Hexane is a petroleum-derived solvent used in the industrial extraction of oils and plant proteins from soy and corn. Trace residues may remain in highly processed products such as soy protein isolate and textured vegetable protein.
Is glyphosate banned in other countries?
Several countries have restricted or banned glyphosate due to cancer and environmental safety concerns. It remains widely used in the United States, particularly as a pre-harvest drying agent on grains.
Still Have Questions?
If the topics above reflect ongoing symptoms or unanswered concerns, a brief conversation can help clarify whether a root-cause approach is appropriate.
Resources
Environmental Health Perspectives – Pesticide Exposure and Chronic Disease
Toxicology Reports – Glyphosate Toxicity Mechanisms
International Journal of Environmental Research and Public Health – Microbiome and Environmental Chemicals
Frontiers in Public Health – GMO Exposure and Health Outcomes
Environmental Sciences Europe – Long-Term Toxicity of Herbicide Formulations
Microbiome Journal – Herbicides and Gut Bacteria
Gut – Intestinal Barrier Dysfunction and Inflammation
Endocrine Reviews – Environmental Endocrine Disruptors
Journal of Applied Toxicology – Bt Toxin Exposure
Environmental Toxicology – Immune Effects of Bt Proteins
IARC Monographs – Glyphosate Evaluation
Mutation Research – DNA Damage and Herbicides
Toxicology Letters – Glyphosate and Endocrine Signaling
Journal of Hepatology – Chemical-Induced Liver Injury
Frontiers in Microbiology – Antimicrobial Effects of Glyphosate
Environmental Sciences Europe – Glyphosate as Desiccant
Food Chemistry – Residue Analysis in Grains
Scientific Reports – Glyphosate in Oat Products
Chemosphere – Glyphosate in Animal Feed
Toxics – Tight Junction Disruption
Cytokine – Inflammatory Pathways and Environmental Toxins
Environmental Health – Hormonal Disruption from Herbicides
NeuroToxicology – Hexane Neurotoxicity
Journal of Occupational Medicine and Toxicology – Hexane and Liver Effects
Food and Chemical Toxicology – Heavy Metals in Food Products
USDA Organic Program – Produce Treatment Approvals
Natural Grocers Corporate Statement – No Apeel Policy
FDA Guidance for Industry – GRAS Standards