We’ve all heard the reports. Toxic organic pesticides cause problems for the environment. Organic pesticides are linked to Parkinson’s Disease, mass bee deaths, and the destruction of the Ozone later. Organic food often isn’t even tested for residue levels in regards to these extremely dangerous chemicals.
And while organic farming has the potential of “greater contamination of organic crops with fungal pathogens leading to the production of mycotoxins and ultimately their ingestion by humans”, how large of a risk is there?
Cases like that of an organic zucchini crop that hospitalized many in New Zealand really are sporadic. Reports of a rise in recalls of organic products due to the risk of food borne illness can probably might make you cautious, but statistics are still on your side.
So while those with an agenda to steer you towards more affordable conventional produce may be using data and science, your organic kale is ‘probably’ not going to kill you. And even if you are at risk of Hepatitis A from organic food, thanks to the marvels of biotechnology there is a vaccine for that.
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