There is growing concern about the harmful impact of pesticides on human health, agriculture and biodiversity, prompting calls from researchers to reduce their prevalence.
I understand to a degree allowing an increase in pesticide use (though that’ll seriously impact the water quality due to runoff), the only thing that the industry needs to do to reduce pesticide residue is to just spray the produce with water.
It’s just a way to cheapen out the process at the expense of people’s health. And I don’t just mean the end shoppers’, but also all the industry workers along the way. While I imagine the amount isn’t a lot, but an increase in pesticide residue that makes it all the way through the supply chain increases how much the workers are exposed to as they handle the produce.
That’s a very good point. Wasn’t there a study somewhere that found out that there were levels beyond what’s accepted in mothers’ breast milk of the pesticide called Roundup? And the reason was that the water supply was completely contaminated?
Frankly speaking, I don’t think there’s any actively used pesticide that is particularly fine to ingest on a regular basis, even at extremely low levels. That stuff circulates throughout your entire body, and is particularly harmful to both fetuses and breastfeeding infants. And I imagine that pregnant/breastfeeding women are the group that is most conscious about eating healthily, which means tons of fresh fruits and vegetables.
We don’t know the full impacts of the majority of our industrialized food system. Emulsifiers, perservatives, flavouring agents and pesticides all are relatively new and their effects, impacts, build ups, and mixtures in the human body are not fully studied or understood yet.
The issue is a lack of money studying them, as the only group with the money to do all the studies needed are the ones producing the pesticides, and they have a dedicated interest in only doing enough studies to prove that there are no immediate issues with their products.
It’s a conflict of interest unless if there’s more government funding into examining these sorts of things, as there are no other major forces that don’t have a invested interest in making sure that the studies make the products look good.
Even then, human lifespans can reach 100 years, some of this stuff simply hasnt existed in our food supply to truly know what a lifetime of consumption can cause. Many of these additives and pesticides are tested to be safe per individual food and the total ingestion control is left to the consuner, who may be uninformed on their consumption rate, especially considering the increasing background presence of these substances in our water and soil.
About fifteen years ago, it was popularly believed within the science communities that the first bicentennial person had already been born, and some of the recent breakthroughs suggest that most of us under 50 might really be able to achieve that.
Of course, that’s presuming that the stuff we’re eating isn’t killing us on a timescale that only the advances of curing the major diseases of today will make relevant.
It will be sad if we manage to cure all the diseases that prevent most of us from reaching 100, only to find out that the food we’re eating is what’s preventing most of us from going much past that. And honesty, I wouldn’t be surprised if it takes something like that before money is directed towards properly studying all our additives and pesticides to check for which ones are doing us in.
I personally beleive that the industrialized diet causes significant health issues much earlier than 100 and that is a contributing factor to diseases including heart conditions, diabetes and obesity, all of which can shorten life spans and reduce quality of life.
True. Those are probably some of the highest causes of deaths lately.
While medicinal advances should help with some of them, fixing your diet would do much more much faster.
And while the industrial design of modern processed foods is a problem, I think there the greater issue is a lack of education on healthy diets and habit formation.
the only thing that the industry needs to do to reduce pesticide residue is to just spray the produce with water.
Water is often the enemy you are applying the pesticide to combat; a practice known as desiccation. Granted, it seems everyone’s favourite desiccant is no longer on the table for modification here.
I see you’ve never worked with flour before. Once it meets water there is no turning back.
Granted, if you catch it earlier, wheat berries aren’t that hard to run through the dryer, assuming you accept the environmental and financial cost. Get into beans, though… Good luck.
If you just mean something like Apples, which don’t need to be dry, who doesn’t already wash it before consumption already?
Well of course the moment you’ve processed the crop it’s too late to wash them. I was mostly just talking about fruits and vegetables.
But for grains and legumes, washing them before hulling them shouldn’t be a problem. Of course there’s the issue of added costs, but spraying additional pesticides is also a cost.
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I understand to a degree allowing an increase in pesticide use (though that’ll seriously impact the water quality due to runoff), the only thing that the industry needs to do to reduce pesticide residue is to just spray the produce with water.
It’s just a way to cheapen out the process at the expense of people’s health. And I don’t just mean the end shoppers’, but also all the industry workers along the way. While I imagine the amount isn’t a lot, but an increase in pesticide residue that makes it all the way through the supply chain increases how much the workers are exposed to as they handle the produce.
deleted by creator
That’s a very good point. Wasn’t there a study somewhere that found out that there were levels beyond what’s accepted in mothers’ breast milk of the pesticide called Roundup? And the reason was that the water supply was completely contaminated?
I seem to recall something like that.
Frankly speaking, I don’t think there’s any actively used pesticide that is particularly fine to ingest on a regular basis, even at extremely low levels. That stuff circulates throughout your entire body, and is particularly harmful to both fetuses and breastfeeding infants. And I imagine that pregnant/breastfeeding women are the group that is most conscious about eating healthily, which means tons of fresh fruits and vegetables.
We don’t know the full impacts of the majority of our industrialized food system. Emulsifiers, perservatives, flavouring agents and pesticides all are relatively new and their effects, impacts, build ups, and mixtures in the human body are not fully studied or understood yet.
The issue is a lack of money studying them, as the only group with the money to do all the studies needed are the ones producing the pesticides, and they have a dedicated interest in only doing enough studies to prove that there are no immediate issues with their products.
It’s a conflict of interest unless if there’s more government funding into examining these sorts of things, as there are no other major forces that don’t have a invested interest in making sure that the studies make the products look good.
Even then, human lifespans can reach 100 years, some of this stuff simply hasnt existed in our food supply to truly know what a lifetime of consumption can cause. Many of these additives and pesticides are tested to be safe per individual food and the total ingestion control is left to the consuner, who may be uninformed on their consumption rate, especially considering the increasing background presence of these substances in our water and soil.
About fifteen years ago, it was popularly believed within the science communities that the first bicentennial person had already been born, and some of the recent breakthroughs suggest that most of us under 50 might really be able to achieve that.
Of course, that’s presuming that the stuff we’re eating isn’t killing us on a timescale that only the advances of curing the major diseases of today will make relevant.
It will be sad if we manage to cure all the diseases that prevent most of us from reaching 100, only to find out that the food we’re eating is what’s preventing most of us from going much past that. And honesty, I wouldn’t be surprised if it takes something like that before money is directed towards properly studying all our additives and pesticides to check for which ones are doing us in.
I personally beleive that the industrialized diet causes significant health issues much earlier than 100 and that is a contributing factor to diseases including heart conditions, diabetes and obesity, all of which can shorten life spans and reduce quality of life.
True. Those are probably some of the highest causes of deaths lately.
While medicinal advances should help with some of them, fixing your diet would do much more much faster.
And while the industrial design of modern processed foods is a problem, I think there the greater issue is a lack of education on healthy diets and habit formation.
Water is often the enemy you are applying the pesticide to combat; a practice known as desiccation. Granted, it seems everyone’s favourite desiccant is no longer on the table for modification here.
They might just mean wash the final product before shipping it out to the grocery stores.
I see you’ve never worked with flour before. Once it meets water there is no turning back.
Granted, if you catch it earlier, wheat berries aren’t that hard to run through the dryer, assuming you accept the environmental and financial cost. Get into beans, though… Good luck.
If you just mean something like Apples, which don’t need to be dry, who doesn’t already wash it before consumption already?
Restaurants. Just on the basis of how many people eat at those this is important.
Well of course the moment you’ve processed the crop it’s too late to wash them. I was mostly just talking about fruits and vegetables.
But for grains and legumes, washing them before hulling them shouldn’t be a problem. Of course there’s the issue of added costs, but spraying additional pesticides is also a cost.