Last week I sent out some information regarding glyphosate residues on both conventional and organic wines and the potential health issue with glyphosate (Round-Up). 
I discussed the excess use of glyphosate (an herbicides to kill weeds and plants) sprayed on GMO- corn, soy and canola because they have been genetically modified to withstand glyphosate) What I left out in order to be  brief, is that glyphosate is also sprayed frequently on conventional grains (not organic) to kill them for harvest purposes. 
Thank you, Rhona McAdams for sending me this information that I would like to pass onto you:
Glyphosate is also used in conventional (non GMO) cereal crops in the “drydown” process before harvest. So it would get into the water table that way too. The use of Roundup (& other herbicides) for this purpose has been allowed by Ag Canada since 1992 on cereal crops including wheat, oats, flax, lentils, peas and barley. (
Although I’ve seen and heard this disputed, it actually helps the farmers plan their harvest in uncertain weather and northern climates; a Manitoba grain farmer who was recently staying in my suite assured me that the practice indeed continues to be widespread in Canada.
Here is more information:
Also, thank you Stephanie De Rose for this link with Jeffrey Smith: The Truth About GMOs and Disease
An interesting conversation broken out in the Healthy Gut community regarding a sourdough pasta that Debby Raabel was recommending. I will write more that this company later.
They use organic grains except for the wheat because the entire Canadian organic durham semolina wheat production is currently being purchased by one company and it will take a few years before the amount of organic production can be increased because of the certification process. 
The wheat this company uses is all sourced from small farmers in the southern part of the Prairies, which means that, more than likely, there would be no need for glyphosate because the weather conditions are more ideal.
I spoke to the owner yesterday and she said there was no way to know for sure except that the mill tests their grains for chemical residue and none is found but she did not know if they tested for glyphosate.
Glyphosate kills plants by disrupting the Shikimate pathway and the health issues associated with glyphosate are based on the fact that our good gut bacteria has the same Shikimate pathway.
So my questions is this: If wheat (or any other grain) has been sprayed with Glyphosate to kill it on purpose (which means a lot of glyphosate has been sprayed on it) and glyphosate interferes with good bacteria, could that wheat be used to make sourdough bread (which the company also makes)  
Sourdough is made by fermenting wheat by wild good bacteria and yeast strains. If glyphosate kills good bacteria (which research suggest it does) – it would kill the good bacteria in the sourdough which would prevent the sourdough from being make in to bread.
Most sourdough bakers I have known source specialty strains of wheat for their bread. 
So I am thinking the wheat for this pasta and sourdough is not sprayed with glyphosate. I am going to email Jeffrey Smith for his thoughts on this and I hope he knows what sourdough is and how it works or he will not be even able to speculate on my question as research on sourdough and glyphosate does not exist – I looked.
I will keep you posted
Effects of Roundup(®) and glyphosate on three food microorganisms: Geotrichum candidum, Lactococcus lactis subsp. cremoris and Lactobacillus delbrueckii subsp. bulgaricus.
Clair E1, Linn L, Travert C, Amiel C, Séralini GE, Panoff JM. Curr Microbiol. 2012 May;64(5):486-91
The Effect of Glyphosate on Potential Pathogens and Beneficial Members of Poultry Microbiota In Vitro
Awad A. Shehata et al, Curr Microbiol 2012 DOI 10.1007/s00284-012-0277-2