More than 90 percent of the soybeans churned out on US farms each year are genetically engineered to withstand herbicides, nearly all of them involving one called Roundup. Organic production, by contrast, is marginal-it accounts for less than 1 percent of total American acreage devoted to soy. After harvest, the great bulk of soybeans are crushed and divided into two parts: meal, which mainly goes into feed for animals that become our meat, and fat, most of which ends up being used as cooking oil or in food products. According to the US Soy Board, soy accounts for 61 percent of American's vegetable oil consumption. Given soy's centrality to our food and agriculture systems, the findings of a new study published in the peer-reviewed journal Food Chemistry are worth pondering. The authors found that Monsanto's ubiquitous Roundup Ready soybeans, engineered to withstand its own blockbuster herbicide, contain more herbicide residues than their non-GMO counterparts. The team also found that the GM beans are nutritionally inferior. They found residues of glyphosate (the active ingredient in Roundup) and aminomethylphosphonic acid, or AMPA, the compound glyphosate breaks down into as it decays, on all 10 of the GM samples-and in none of the non-GM and organic ones. The researchers found residue levels hovering above a level Monsanto itself has characterized as extreme." Independent research ... found that Roundup in water at 3 ppm induced morphological changes in frogs.