FOOD, FACTS and FADS

Exploring the sense and nonsense of food and health


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Pesticide Residue Free? About 50%

  1. The Environmental Protection Agency (EPA), the FDA and the USDA share the responsibility for limiting exposure to pesticides in the food supply. The EPA sets tolerances while the FDA and USDA monitor pesticide residues in both domestic and imported foods. In general, the amounts of pesticides we are exposed to through foods are very small. The USDA’ s Pesticide Data Program has found no more than 1% of samples with residues above established EPA tolerances. Since the dose matters, repeated consumption of any one pesticide could be harmful; this is unlikely since most people consume a variety of foods produced using many different pesticides. Newer pesticides are less toxic and more effective in smaller doses than many of the older  ones. New methods of controlling pests involve the use more natural occurring substances like microorganisms that control pests.  Smoler and Grosvenor, Nutrition: Science and Applications, Third Edition.

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Politics and Pesticides?

The politics of pesticides has been a controversial topic for decades. It is not only the bee population at risk, but now it looks like our children may be at risk, too.

This is one reason for sticking to organic as suggested by the Environmental Working Group’s “Dirty Dozen”. However, not all people can choose organic due to increased costs. Consequently, they may avoid choosing those fruits and vegetables entirely.

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The Real Side of Monsanto?

Monsanto is often accused of being a monster company when it comes to production of pesticides. The following articles tell both sides of the controversy surrounding this company. Interesting! What can we believe about their actual agenda?

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Food for Thought?

Bread - Photo by Michel Marcon

Bread – Photo by Michel Marcon (Photo credit: Wikipedia)

This article has a lot of good information on some of the food issues facing us with our current food supply in the U.S.  Some are controversial; others offer just plain common sense based on current evidence.

The one that is probably is the most controversial is BREAD.  Isn’t bread the staff of Life?   It has been for centuries, but based on a current book, Wheat Belly written by a physician,  Dr. William Davis, wheat is now being scrutinized like never before.  My take on wheat is if you have persistant digestive problems  you may  want to give up this important staple food temporarily.  People with celiac sensitivity or those with irritable bowel syndrome may want to avoid wheat to see if the symptoms improve.  If they do, head straight for your doctor to further identify any medical problems.  Please, as I written before in other posts – do not  self-diagnose.   Wheat products can be part of a healthy diet as they are fortified with  or naturally contain  many essential vitamins and minerals, such as B vitamins and iron.  The whole wheat varieties give us healthy whole grains, also. Please watch the slideshow.

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GM Foods – Where’s the Evidence?

Genetically Modified Food

Genetically Modified Food (Photo credit: Peter Blanchard)

A very informative article about what really has occurred or not occurred  in our food culture as a result of the incorporation of GM foods into the food supply  over the past decades.   The information presented gives one pause as to what actual benefits have we realized with their use and at what price in the potential harm to our health and environment – no one really knows for sure of the actual harm since safety testing has been sparse (in my opinion). In other words, we should ask ” Where’s the evidence?”

It’s a long and serious article (heavy on genetics at times)  but well worth reading  if you are interested in digging out some realities  about this controversial practice that appears to be with us for a long time whether we like or not.  It appears to be from a objective point of view and really raises some interesting questions that need to be asked  in an area that is  rich with bias on both sides of the debate.

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