Pesticides Found in Your Food Linked to Diabetes, Liver, Kidney and Brain Disease
In fact, one of the strongest selling points for eating organic food is that it can significantly lower your exposure to pesticides and other harmful chemicals used in conventional agriculture, and this measure in and of itself may help protect your long-term health and/or improve any health conditions you may have.
Since organic standards prohibit the use of synthetic pesticides and herbicides, organic foods are, as a rule, less contaminated, and studies have confirmed that those who eat a primarily organic diet have fewer toxins in their system.
Sadly, the chemical technology industry wields great power — so great that our government has largely turned a blind eye to the obvious, which is that too many toxic chemicals, in too great amounts, are being allowed in the growing of food. As noted in the featured film, “From DDT to Glyphosate:”
“Just as was the case in the 1950s with DDT and tobacco, we are on the brink of disastrous damage to health worldwide. This short film begins to explain why, and what we can do.”
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“From DDT to Glyphosate” is just half an hour long, yet it’s an excellent introduction to the dangers of pesticides.
The ‘Silent Spring’ Continues
In 1962, American biologist Rachel Carson wrote the groundbreaking book “Silent Spring,” in which she warned of the devastating environmental impacts of DDT (dichloro-diphenyl-trichloroethane), suggesting the chemical may also have harmful effects on human health.
She rightfully questioned the logic and sanity of using such vast amounts of a chemical without knowing much about its ecological and human health impact.
Her book triggered a revolution in thinking that gave birth to the modern environmental movement, and the public outcry that resulted from her book eventually led to DDT being banned for agricultural use in the U.S. in 1972.
Unfortunately, DDT was simply replaced with other equally unsafe and untested chemicals. Today, we’re also exposed to even vaster amounts of pesticides, and a wider variety of them, which is why it’s so important to share the above film with as many people as possible.
Consider this: the very same companies that developed chemical warfare weapons during World War II simply transitioned into agriculture after the war, and many of the same warfare chemicals are now sprayed on our food.
The notion that these chemicals are good for humans, the environment and the business of agriculture is a fabricated one.
Genetic Engineering Fuels the Chemical Agriculture Engine
As noted in the film, 80 percent of genetically engineered (GE) crops are designed to withstand herbicide application; most often glyphosate-based herbicides, such as Monsanto’s Roundup. As a result, we’re ingesting far greater quantities of pesticides than ever before.
The question is, where’s the breaking point? There’s reason to believe we may have crossed the threshold already. Health statistics suggest the average toxic burden has become too great for children and adults alike, and toxins in our food appear to play a primary role.
According to Dr. Joseph E. Pizzorno, founding president of Bastyr University, the first fully accredited multidisciplinary university of natural medicine and the first National Institutes of Health-funded center for alternative medicine research, toxins in the modern food supply are now “a major contributor to, and in some cases the cause of, virtually all chronic diseases.”
Watch the video. URL:https://youtu.be/mF2iS5vIamg