Most of the people consider organic vegetables and fruits as much healthier and generally better choice. The truth however is very different.
It started in 1962 with an article based upon not very well presented and cherry-picked study about the dangers of modern farming and the use of synthetic pesticides. It assumed that everything made by nature is safe, while anything synthetic must be carcinogenic.
Scientists test the danger of a given substance by administering almost deadly dose (maximum tolerated dosage – a dose that won’t kill the rodent immediately) (MTD) for a long period of time while checking the correlation between cancer risk and the rate of ingestion. The results, unfortunately, are not very accurate with this method. A group of scientists made a catalog of every known toxicity study – they found that half of all carcinogen studies show positive results – even for natural chemicals that are consumed in far greater abundance than synthetics.
The same group of scientists concluded that almost all of the carcinogens come from the plants themselves. It is plants what makes poisons. For example – cabbage contains 49 naturally-occurring carcinogens and broccoli which has 100 different chemicals – half of them we classify as carcinogenic. Research shows that our exposure to natural carcinogens in food is 10,000 times greater than our exposure to synthetics. As an example – this foods contain huge amount of naturally occurring carcinogens: anise, apple, apricot, banana, basil, broccoli, brussels sprouts, cabbage, cantaloupe, caraway, carrot, cauliflower, celery, cherries, cinnamon, cloves, cocoa, coffee, collard greens, comfrey herb tea, currants, dill, eggplant, endive, fennel, grapefruit juice, grapes, guava, honey, honeydew melon, horseradish, kale, lentils, lettuce, mango, mushrooms, mustard, nutmeg, orange juice, parsley, parsnip, peach, pear, peas, black pepper, pineapple, plum, potato, radish, raspberries, rosemary, sesame seeds, tarragon, tea, tomato, and turnip.
Organic Vegetables contain more toxic chemicals than non-organics. The organic varieties are bred to be pest-resistant. They become so by producing higher levels of toxins. As damage occurs from pests, the amount of toxic chemical production is much higher. Synthetically treated plants can spend more time producing the chemicals that make them healthy, what makes them more nutritious.
For example, a breed of organic celery. Celery produces toxins that work as a natural pesticide known as psoralens. Researchers made a breed of celery that produces much more psoralens, making them invulnerable to pests. That same toxic reaction makes some people break out in a rash simply by touching the celery.
People claim that organic vegetables are more nutritious. Those claims, however, come from “whole food” companies – one of the “fitness” industries and the main goal for any type of an industry is to generate profit. Research shows that non-organic vegetables not only have the same amount of good quality nutrients but often are superior to their “organic” counterparts. The interesting thing is the fact that in the UK it is forbidden to imply that organic food is better and yet people still believe in the false claims of food companies.
Organic vegetables are only organic by name. Farms are still using different kinds of pesticides – those which the government agreed to call organic. For example rotenone, a toxin that can cause Parkinson’s-like symptoms and DNA damage in brain cells. The “danger” of non-organic vegetables is insignificant compared to the epidemy of obesity that ruins people’s health. We shouldn’t ignore the elephant in the room and worry about the important factors first.
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