The discoveries by J Douzelet & GE Séralini:
A very first description of the tastes of 11 pesticides is proposed. They are detected first in water, diluted freshly at the levels found in wines, by 36 professionals from wine or cooking in 195 blind tests at different periods.
They are the most frequently found pesticides in wines in our experiment. Some animals can detect pesticides and change their behavior in response. In order to find out if humans can also detect pesticides by their taste in wines, a three-step experiment was conducted.Read more