https://www.ncbi.nlm.nih.gov/pubmed/19539684

I am losing my sight, and so it is very difficult to adequately scan papers, but this is my former industry, and I know the impact of chemicals on biological plants and animals.

When a company recieves $2Billion in one year in profit from herbicides, we need to insure that we have clear and accurate information about effects.

https://www.washingtonpost.com/lifestyle/food/its-the-chemical-monsanto-depends-on-how-dangerous-is-it/2015/10/04/2b8f58ee-67a0-11e5-9ef3-fde182507eac_story.html?utm_term=.8517c627e40b

http://www.newyorker.com/news/daily-comment/roundup-and-risk-assessment

https://www.ncbi.nlm.nih.gov/pubmed/19539684

Glyphosate-based herbicides are toxic and endocrine disruptors in human cell lines.

http://www.forbes.com/sites/judystone/2015/04/01/antibiotic-resistance-from-unexpected-sources/#63d5933d740d

More disturbing news was revealed this week on new sources of antibiotic resistance in the environment. First, in a troublesome report in mBio⁠, the journal of the American Society for Microbiology, researchers showed that three commercial herbicides—Monsanto’s dicamba (Kamba) and glyphosate (Roundup), and 2,4-dichlorophenoxyacetic acid (2,4-D)—could make strains of Escherichia coli and Salmonella enterica serovar Typhimurium less sensitive to antibiotics. (The response varied with different combinations of antibiotic, herbicide, and bacterial strain).

This is hugely important for several reasons: Herbicides are fairly ubiquitous in the environment. Glyphosate (Roundup) has been found in the milk and meat of cows⁠, and in human urine. According to German researchers⁠, “Glyphosate residues cannot be removed by washing and they are not broken down by cooking. Glyphosate residues can remain stable in foods for a year or more, even if the foods are frozen, dried or processed.” Thus, there is great chance for interaction of herbicides with antibiotics. Interestingly, Roundup alone had once been considered as an antibiotic, but resistance was found to develop rapidly.⁠ Dr. Jack Heinemann, the study’s lead author and professor at the University of Canterbury in New Zealand explains that while a bacteria alone might have been killed by an antibiotic, when exposed to an herbicide, a resistance gene is turned on, in effect “‘immunizing' the bacteria to the antibiotic."