Glyphosate – The Problem with Today’s Food

Glyphosate – The Problem with Today’s Food

Long gone are the days of our great grandparent’s food. In those times everything was organic and people lived off the land. The soil was rich in minerals and our produce was packed with vitamins and phytonutrients. Our food was pure and natural.

Flash forward to today. 75% of the food in restaurants and on our grocery shelves contains glyphosate. Glyphosate is a chemical from pesticides and herbicides that has now been linked to a number of health challenges and food sensitivities. In fact, the state of California and the world health organization (WHO) have deemed glyphosate a possible cancer-causing agent. It is estimated that 90% of human beings have glyphosate in their body.

Glyphosate is the main chemical ingredient in Monsanto’s Roundup. This product alone brings the company almost 2 billion dollars of sales annually. When sprayed on organic produce, glyphosate quickly kills the fruit or vegetable and the surrounding weeds and pests. When sprayed on genetically modified (GMO) produce however, the food goes unaffected. The DNA of GMO fruits and vegetables are manipulated in such a way to withstand these chemicals, which by the way, cannot be washed or cooked off. They remain permanently in the non-organic foods that we eat.

New studies are now showing that there may be a direct link to glyphosate and gluten intolerance along with a myriad of other disease. The main reasons are because these sprays break down the villi in our lower gut called the micro biome. These tiny fingerlike villi protect our stomach and work hard to absorb nutrients into our system. When these villi are gone, it leaves our digestive track and lower biome more vulnerable to all types of digestive issues. Our gut is often called our second brain and everything that happens there affects our entire body including immunity, metabolism, and energy levels. With less resistance and lower healthy bacteria, we are more prone to health challenges from cancer to inflammatory issues such as arthritis and much more.

Thankfully, an amazing California-based health company has just launched a breakthrough product, which helps to remove this harmful glyphosate from the lower stomach and digestive area and then assists in re-building a healthy environment where these villi can rebuild and get back to the important role of protecting our gut.

Purium which is a certified organic, raw, non-GMO superfood company run by the well-known health guru David Sandoval, states that BIOME MEDIC works extremely well for this modern day problem. Humic and Fulvic acid are used to gently remove glyphosate from the micro biome and lactospore works to rebuild healthy bacteria.

With modern problems come modern solutions. As a wellness coach and health advocate myself, I get quite excited when somebody faces these issues head on and works on helping people to overcome them. That is exactly what Purium has done by creating this new product.

Until we can ban these harmful chemicals from being used at all, we can work together to remove glyphosate and other toxins from our daily diet by choosing organic foods whenever possible. This along with taking BIOME MEDIC daily and we have a recipe for success towards our goal of living a longer and healthier life.

There is no way to return to the times of our great grandparents nor would we want to. But just as they overcame their obstacles, I am convinced that we too will work together to create a future that is bright and healthy in our fast-paced and modern world.


Jay Bradley is a Youthful Aging, Wellness & Lifestyle Expert Living in Los Angeles.

He is the Best-Selling Author of LIVE LOOK FEEL, The 12-Week Guide to Live Longer, Look Younger & Feel Better!

The Benefits of Eating Seasonally

The Benefits of Eating Seasonally

If we look at our ancestor’s diet, we see clearly that it was back to basics the way nature had intended. For the most part they grew and harvested their own food and stored up enough for the winter months. They instinctually and by necessity ate according to the seasons. Certain foods grew early in the summer while others in the spring or fall and their meals were governed around that.

These days everything is available at our fingertips. If we want squash in the spring, we will have it. It we’re craving spinach in the winter that too is easily acquired. But what numerous people are realizing is that our bodies are meant to eat according to the natural flow of the seasons. Although we have certainly been doing fine by mixing it all up, many are finding an increase in energy, vitality, and overall health by getting back to our ancestral diet of seasonal eating.

Local and seasonal produce tends to be tastier and richer in nutrients and we also benefit financially because seasonally grown fruits and vegetables are generally less costly because of a higher demand and increase in availability.

If you’re like me you’ve fallen into a pattern of eating the same things over and over again out of habit. What’s great about eating seasonally is that it forces us to try a variety of foods that we may not necessarily consume and that equals a wider array of vitamins, minerals, and nutrients for our body.

Let’s look at how this might work and which foods fit which particular season. Keep in mind that if you have allergies to certain foods like I do, or dietary restrictions due to health issues, then you’ll need to skip over those particular foods and choose ones that don’t cause a reaction. Here is a general guide:

SPRING March, April, May

Apricot, artichoke, asparagus, broccoli, cabbage, collard green, garlic, lettuce, mushroom, onion, scallion, pea, pineapple, radish, strawberry, Swiss chard, turnip, lime, tomato, spinach, zucchini, watercress

SUMMER Late May, June, July, August, September, Early October

Apricot, bell pepper, blackberry, blueberry, cantaloupe, pineapple, cherry, collard green, corn, cucumber, eggplant, garlic, green bean, honeydew melon, kiwi, mango, nectarine, okra, peach, plum, raspberry, strawberry, lychee, fig, watermelon, lettuce, radish

FALL Late October, November, December

Beet, bell pepper, broccoli, corn, cucumber, okra, Brussels sprout, cabbage, cauliflower, collard green, cranberry, garlic, ginger, grape, green bean, kale, lettuce, spinach, persimmon, mango, mushroom, onion, parsnip, pea, pear, potato, kumquat, cranberry, guava, pomegranate, quince

WINTER January, February

Beet, Brussels sprout, cabbage, broccoli, fennel, endive, olive, red currant, grapefruit, kale, leek, onion, orange, clementine, tangerine, date, passion fruit, parsnip, pear, potato, pumpkin, rutabaga, sweet potato & yam, turnip, winter squash, rhubarb


Apple, avocado, banana, carrot, celery, coconut, lemon

To get a more accurate picture of what is seasonal in your area, go to a local farmer’s market or research seasonal produce in your particular region. It will differ from state to state and for various countries.

By eating homegrown and seasonal produce you are also supporting local farmer’s who rely on your patronage to continue their business. Most of these farmers grow without pesticides or chemical sprays even though they may not be able to afford the organic certification.

It’s easy to fall into a routine of eating the same things week by week. Why not challenge yourself and begin experimenting with a variety of local produce that you wouldn’t normally consume? Consider getting a weekly organic fruit and vegetable delivery, which ensures that you’ll receive a new selection throughout the year.

The new message of health and balance is to get back to basics trusting that nature knows best. What is more basic and natural than eating like our ancestors did while providing an exciting new selection of meals for yourself and your family?


Jay Bradley is a Youthful Aging, Wellness & Lifestyle Expert Living in Los Angeles

He is the Best-Selling Author of LIVE LOOK FEEL, The 12-Week Guide to Live Longer, Look Younger & Feel Better!