Pesticides = Poor Health
It has been shown that the toxins in our food greatly increase our overall toxic burden to a point where they become a major contributing factor in human disease. In fact, some experts have equated our modern food supply with a slow poisoning.
Pesticide use has steadily increased in modern times. After World War II, chemical warfare companies switched over to agriculture and began using their chemicals as herbicides and pesticides on our crops.
Studies have shown long term exposure to these chemicals has resulted in infertility, birth defects, endocrine disruption, neurological disorders and cancer. Particularly worrisome, is the toxic effect on the reproductive systems of women wanting to get pregnant, pregnant women and on young children.
Why are we eating pesticides?
A major problem is that 80% of genetically engineered (GE) or genetically modified organisms (GMO) crops are actually designed for use with these chemicals. They go hand-in-hand. Chemical companies own GE seed companies. An estimated 7.7 billion pounds of pesticides are applied to crops each year.
Making better choices
These chemicals are sold to us under the guise of increasing yields and lowering costs but research shows otherwise. Less toxic techniques such as IPM (integrated pest management), crop rotation and installing pest traps have shown an increase in crop yields and a decrease in pesticide use.
Consumer Report suggests that certain foods should always be organic. These include: peaches, strawberries, bell peppers, tangerines, cranberries, carrots, green beans, hot peppers, nectarines and sweet potatoes. Also, animals fed pesticide laden foods, will bio-accumulate these toxins so that foods that come from an animal should also be from pesticide free sources. For more on buying organic, please see tip on choosing organic foods.