Can glyphosate residues on food damage your gut bacteria?

What's actually in it

Glyphosate is the active ingredient in Roundup and other widely used herbicides. It's sprayed on wheat, oats, corn, soybeans, and many other crops. Some farmers also spray it on crops right before harvest (called desiccation) to dry them out for easier processing. This practice leaves higher residue levels on the final product.

Glyphosate residues are regularly detected in bread, cereal, oatmeal, crackers, and beer.

What the research says

A 2026 comparative study in Environ Health Perspect investigated how glyphosate and commercial glyphosate-based formulations (which contain additional chemicals) affect the gut microbiome. The results showed that both forms disrupted gut bacteria, but the commercial formulations were worse.

Glyphosate works by blocking an enzyme pathway called the shikimate pathway. Plants use this pathway to make essential amino acids, which is why glyphosate kills them. Human cells don't have this pathway, so manufacturers long claimed it was safe for people. But gut bacteria do use the shikimate pathway.

The study found that glyphosate exposure reduced beneficial bacteria that depend on the shikimate pathway while allowing resistant bacteria (often pathogenic species) to expand. This shift promoted gut inflammation and weakened the intestinal barrier.

Choosing organic versions of heavily sprayed crops like wheat, oats, and soy is the most direct way to reduce glyphosate intake. Washing produce helps with surface residues but doesn't remove glyphosate that was absorbed into the plant.