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RADICAL THOUGHTS THREAD
GULCH_OF_ROT
Posts: 5,795 salt miner
THIS IS A THREAD TO SHARE YOUR RADICAL AND UNCONVENTIONAL THOUGHTS
ORGANIC FOODS ARE A LOAD OF SHIT
I AM WILLING TO BET AT LEAST 75% OF ALL ORGANICALLY LABELED FOODS
ARE JUST REGULAR FOOD WITH A FANCY LABEL
ORGANIC FOODS ARE A LOAD OF SHIT
I AM WILLING TO BET AT LEAST 75% OF ALL ORGANICALLY LABELED FOODS
ARE JUST REGULAR FOOD WITH A FANCY LABEL
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Many fruits and vegetables are classified as organic when in fact they cannot be produced without the application of insecticides. Apples are a good example. Those beautiful worm-free organic apples in the supermarket are a fraud. Apples cannot be grown without worm infestations. The opposite is true of other fruits and vegetables that are normally grown without any pesticides. These are naturally organic, and charging a higher price for the organic label is fraud.
The Organic Farming Myth
A large percentage of the organic fruits and vegetables sold in the United States, United Kingdom, Canada, and Australia are grown in other countries such as Mexico, Central America, South America, and South East Asia. These crops are commonly sprayed with insecticides that are forbidden in the destination country. The fruits and vegetables are falsely classified as organic and routed through several middlemen before reaching the destination country. Not only are they not organic as classified, but they may have been sprayed with illegal cancer-causing insecticides. They may also contain toxic heavy metals. Buying organic fruits and vegetables may make you feel good emotionally, but it is an expensive lie.
According to recent data compiled by the U.S. Centers for Disease Control CDC), people who eat organic and "natural" foods are eight times as likely as the rest of the population to be attacked by a deadly new strain of E. coli bacteria (0157: H7). This new E. coli is attacking tens of thousands of people per year, all over the world. It is causing permanent liver and kidney damage in many of its victims. The CDC recorded 2,471 confirmed cases of E. coli 0157: H7 in 1996 and estimated that it is causing at least 250 deaths per year in the United States alone.
Consumers of organic food are also more likely to be attacked by a relatively new, more virulent strain of the infamous salmonella bacteria. Salmonella was America’s biggest food-borne death risk until the new E. coli O157 came along.
Organic food is more dangerous than conventionally grown produce because organic farmers use animal manure as the major source of fertilizer for their food crops. Animal manure is the biggest reservoir of these nasty bacteria that are afflicting and killing so many people.
Organic farmers compound the contamination problem through their reluctance to use antimicrobial preservatives, chemical washes, pasteurization, or even chlorinated water to rid their products of dangerous bacteria. One organic grower summed up the community’s attitude as follows: “Pasteurization has only been around a hundred years or so; what do they think people did before that?”
The answer is simple. They died young.
In truth, until the last few years the threat of food-borne bacteria was relatively mild in the U.S. It was prudent to refrigerate one’s food and wash one’s hands before preparing food or eating, and those simple procedures kept food-borne illnesses to a minimum. On occasion, neglect of these rules would cause a family to suffer severe stomach aches. And every year a few weak individuals—the very young, the very old, or those who were already quite ill—would die from exposure to food-borne bacteria.
But the new E. coli attacks even the strong. It inflicts permanent damage on internal organs. It even kills healthy adults. The new salmonella is nearly as dangerous.
Harsh Organic Reality
As these lethal new bacteria spread, organic foods have clearly become the deadliest food choice. Put simply, animal manure is too dangerous to use on food crops if there is any alternative whatever. To eat produce grown with animal fertilizer is like playing Russian roulette with your family’s dinner table. It only takes one contaminated food product to bring on a tragedy.
“I was really horrified that something I felt was so wholesome and so healthy and so safe for my children could really almost kill them,” said Rita Bernstein, a Connecticut housewife. In 1996, two of Bernstein’s three daughters suffered E. coli 0157 attacks that were traced to organic lettuce. Halee, the younger daughter, is still suffering from reduced kidney function and vision problems. Bernstein is grateful that her daughters are still alive. “There are a lot of families out there that don’t have their Halees,” she says.
The new reality is quite sobering. Organic and “natural” food producers supply only about 1 percent of the nation’s food, but the Centers for Disease Control have traced approximately 8 percent of the confirmed E. coli 0157 cases to such foods. Consumer Reports recently found much higher levels of salmonella on free-range chickens than on conventionally raised ones. Many other organic foods also pose higher salmonella risks than “supermarket” foods. To be sure, most strains of salmonella are mild and are easily killed by cooking one’s food adequately. But the new salmonella, S. typhimurium, is far stronger than other varieties. Infection often proves fatal. The CDC estimates that there are up to four million cases of salmonella poisoning per year in the U.S., and it has identified one-fourth of the culture-confirmed cases as the more virulent S. typhimurium.
As if that were not frightening enough, organic and “natural” food consumers also face increased risk of illness from toxins produced by fungi—and some of these toxins are carcinogenic. Refusing to use artificial pesticides, organic farmers allow their crop fields to suffer more damage from insects and rodents, which creates openings through which fungi can enter the fruits and seeds. The U.S. Food and Drug Administration (FDA) regularly tests samples of various foods for such dangers, and it routinely finds high levels of these natural toxins in organically grown produce. It found, for instance, that organic crops have higher rates of infestation by aflatoxin, one of the most virulent carcinogens know to man. Unfortunately, the FDA has issued no public warnings about these risks so far.
The organic-food sector stresses the “natural” production of foods and beverages—even to the point of refusing to pasteurize milk and fruit juices. As a result, many people become seriously ill after consuming products they mistakenly believe are purer than other foods. For instance, in 1996 E. coli 0157 sickened more than seventy people who contracted it from unpasteurized apple juice produced by the Odwalla Juice Company. One young girl in Colorado died because of this. Odwalla was recently fined more than $1 million in the case and now pasteurizes its juice. But more than 1,500 other companies still cater to the “natural means raw” idea by selling unpasteurized beverages that can prove deadly.
Even without pesticides and pasteurization, producers could render their organic and natural foods safe through a well-known process called irradiation. Irradiation uses low levels of gamma radiation to kill bacteria, and the process also preserves the freshness of foods such as strawberries and chicken. But when the U.S. Department of Agriculture (USDA) recently proposed an organic-food standard that would have allowed irradiation, the plan drew more than 200,000 angry protests from organic farmers and caterers. In response, the USDA will reportedly eliminate irradiation from the final organic food standard.
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MADE A DUDE AND CHICK BY THE NAMES OF ADAM AND EVE
WHO THEN HAD SEX AND POPULATED THE WHOLE EARTH
BUT SOME HOW WE ARE ALL NOT INBRED