Thursday, July 31, 2014

Conventional Farming - Disease: Increased Occurence


Harmful residues

Pesticides may kill weeds and pests, but they also end up as residues on our food. In 1995 and again in 2002, the USDA found that of the 12 most commonly eaten produce items and wheat samples, 73%-90% were contaminated by pesticides, even after washing and peeling.

The Environmental Protection Agency (EPA) and the U.S. Dept. of Health & Human Services have determined that of the 25 most commonly used agricultural pesticides:
  • 5 are toxic to the nervous system.
  • 18 are harmful to the skin, eyes and lungs.
  • About half are comprised of cancer-causing chemicals.
  • 17 cause genetic damage.
  • 10 are harmful to reproductive organs.
  • 6 disrupt normal functions of hormones.


In other scientific journals and publications, pesticides have been linked with an astounding number of cases of cancer, birth defects, allergies, and other disorders of the nervous, neurological, behavioral, hormone, reproductive, endocrine, and immune systems.

Antibiotics creating "superbugs"

The World Health Organization (WHO) have also shown that when humans eat antibiotically-treated foods, they are more susceptible to contracting infections that are typically treated by a similar antibiotic.

The WHO believes using antibiotics in our meat supply "enables microbes to build up defenses against ... drugs, jump up the food chain, and attack human immune systems." Essentially, the prevalence of antibiotics in meat is causing human "super-bugs" that can no longer be treated with the same medicines.

In agriculture, genetic-engineering often requires the use of antibiotic "marker genes", so these negative health effects also apply to some conventionally-grown produce.

Organic alternative

Organic farming, on the other hand, produces minimal residues and is a benefit, not determinant, to your health.
More about:
Conventional Farming - Water Contamination
Organics - Health & Safety
Genetic Engineering