Current farming practices and increasing industrialization in meat, poultry, fish and dairy products now account for between 60-80% of the pesticide residue and organo-chlorine chemical residues in the American diet. Chemicals like PCB and Dioxin have been shown to be potent immune system poisins. Of the pesticide residues, only about 10% comes from vegetables, fruits and grains.
Organically grown produce has been show to have up to three times more minerals and trace elements than commercial produce. Beneficial plant chemicals called phytochemicals are higher in organic produce. Many phytochemicals have been linked to reducing cancer. One major study performed at Rutger’s University found that organic produce had an average of 83% more nutrients in it.
Healthy reasons to eat organic foods:
•Fewer herbicide and insecticide residues
•Fewer fungicide residues
•Fewer toxic metals
•Fewer toxic nitrates
•More essential and trace minerals
•Organic meats do not contain hormones. Organic cows are not given hormones to increase milk production. Free range refers to meat, poultry and eggs produced with the “freedom” of the range and are not given growth stimulants or hormones.
Commercial foods with the highest levels of pesticide residues:
•Fruits
Pears
Apples
Strawberries
Raisins
•Nuts and Seeds
Peanuts
•Vegetables
Potatoes
Cucumbers
Celery
Green Bell Peppers
Collards
Spinach (Fresh)
Summer Squash
•Grains
Most are relatively safe
Pesticide residue data is from “Diet for a Poisoned Planet” by David Steinman.
No comments:
Post a Comment