The Role of the Roundup Herbicide in Harming Soil Fungi
How the use of Roundup has contributed to a decline in the nutritional value of fruits and vegetables.
In this post we discussed how modern raw foods fall short of the nutri
tional standards of yesteryear. A number of reasons for this are listed and discussed.
A major contributor to the decline in nutritional content of crops fruits and vegetables has been the increasing use through the years of herbicides particularly Roundup.
a) Direct Toxicity Glyphosate, the active ingredient in Roundup can be toxic to certain fungi particularly those involved in decomposition and nutrient cycling.
b) Changes in fungal Communities. Roundup use has been linked to shifts in fungal community composition favouring some species over others. This can impact soil ecosystem functioning
c) Impact on Mycorrhizal Fungi.
Roundup can harm mycorrhizal fungi which is essential plant nurtient uptake and soil health.
d) Soil Microbial Imbalance Repeated use of Roundup can lead to an imbalance in soil microbial communities, potentially reducing soil fertility and affecting plant growth
e) Indirect effects Roundup can also impact fungi indirectly by altering plant communities and reducing organic matter inputs which can affect fungal populations.
It is important to note that the effects of Roundup on fungi can vary depending on factors such as soil type, application rates and specific fungal species
There are a number of papers and articles on the effects of Roundup. Look at this one