No, they’re not *necessarily* more dangerous. The nature made ones have been ‘vetted’ so to speak by prior generations. And in a varied diet you don’t get overloaded on any one.
My issue with glypohosphate is the sheer quantity of foods it’s found in now. When you ate spaghetti and meat balls 100 years ago you got the antimicrobials in the garlic, oregano, thyme, rosemary and possibly the tomatoes. You got the wheat proteins from the spaghetti and the mammalian proteins from the meat.
Now the meat is all loaded with glyphosphate too. The cows eat feeds containing it.
Its in literally everything you get at the grocery store even IF you’re careful reading labels. It’s even used in medication formulations if they source GMO ingredients.
And there ARE no f3 studies (or even f2 studies) concerning consumption of glyphosphate OR GMO’s. I’ve looked.
So I refuse to allow my great grandchildren become the f3 study.
So what are the glyphosate residues found in meat? What level are you talking about? Are you concerned about aflatoxin in peanut butter?