The harmful effects from the use of toxic pesticides and herbicides have reached their geographic and pandemic peak. Or haven’t they just yet?

Zoologists around the World acknowledge that the vanishing of certain species of animals occur due to intensive chemical agriculture. The general weakening of the immune system of humans in many countries of the World is related by doctors with the quality of food which people generally consume. Most of that food has been grown with the use of synthetic fertilizers, toxic pesticides and herbicides, stored and transported in the conditions of deep conservation.

The harmful agrochemicals in foods are impossible to get rid of. Residues of pesticides in drinking water (coming from contaminated ground waters of the vast agricultural lands), vegetables, fruit and cereals remain in food and get consumed by people. The residues of pesticides and herbicides which accumulate in human bodies intoxicate immune systems with heavy metals and cancerous substances which eventually effect human genes. One of the most drastic negative effects on the human genes though come from the genetically modified (GM) crops which get consumer by humans.

Most of the GM plants come to the market with the depressed reproduction gene. The reproduction limitation is introduced by GM seed producers in order to control the steady supply of the seeds by demotivating farmers collect seeding material from the harvested GM crops.

The negative influence of toxic pesticides and herbicides applied on commercial crops is tremendous. There will come time when Syngenta, Aventis, Monsanto, Bayer, BASF, Dow, DuPont, Sumitomo, Makhtesim-Agan, FMC and other manufacturers of toxic pesticides and herbicides will be taken to the international court for their current earnings on the mass murder of animals and humans around the World.

Substances likely to be harmful to bees will also be outlawed as bees are essential for the pollination of crops, while 20 percent of pesticides are very toxic to bees. The harmful use of pesticides has been the major reason for the recent sudden die-off of bee communities around the Planet.

Aerial crop spraying of pesticides will also be almost completely prohibited, with minor exceptions.

The EU’s ban of the most toxic pesticides met an unprecedented opposition from the British parliamentarians of the UK’s Tory and LaboUr parties. The great resistance from the UK government and the British agribusiness was  based on the primary assertion that food prices would soar as the crop yields would decrease. However, most unbiased agri experts believe there is now grounded verification of those worries, and, on the opposite, many crops varieties have been endangered by the use of toxic pesticides which have ruined the natural balance of pest control in the fields causing major losses in productivity. Not to mention the facts of immense harm caused by those toxins to the health of humans both farmers and consumers.

Organic farmers worldwide prove that  better crops with no use of pesticides can be grown without any losses of yields. Moreover, such pesticide-free crops can be preserved much better. The UK’s Soil Association says research based on UK government data suggests that more food could in fact be produced under organic production compared to conventional farming.

A study published by the United States National Research Council in 1993 determined that for infants and children, the major source of exposure to pesticides is through diet. A study in 2006 measured the levels of organophosphorus pesticide exposure in 23 school children before and after replacing their diet with organic food (food grown without synthetic pesticides). In this study it was found that levels of organophosphorus pesticide exposure dropped dramatically and immediately when the children switched to an organic diet.

Source: Bio Organic Food

Happy people eat happy food. Happy food, just like happy people, enjoy their conditions: they don’t have stresses nor suffer from thirst, hunger or diseases. Happy foods grows in most favorable natural conditions on happy soils. And, happy soils in their turn, enjoy the best conditions the Earth can ever provide: friendly bacteria to supply with nutrients and enough moisture.

Eventually, the best food is well-balanced food. Best balanced food can only grow in an environment which is naturally balanced and doesn’t need any synthetic stimulation

The modern myth of inevitable need for mass production of everything including food has been invented by the large corporations who hardly recognize food for its quality or taste but rather for the profit margin it can deliver them preferrably in any market in the world. Big vendors replace real taste with flavor substitutes and even replace entire core indgridients covering up with all sorts of wellbeing and  health-protection stories.

One good example is butter which is often no longer made of natural cow milk but rather cheaper substitutes like palm oil. The story of “unhealthy” milk-based butter first came based on the attempt to persuade consumers that cholesterol which was contained in cow milk based butter was the reason for many heart deseases. The truth is totally opposite though. Only 25% of all choresterol comes with food (Source: American Heart Association). Out of that percentage, the volume of natural butter has never been as sugnificant to cause any heart deseases. Big vendors of popular butter brands simply needed to make more profit every new year on the traditional product which could not be improved that much anymore. So, they presented pseudo-cardiologists who “educated” consumers about the need of a “healthier” substitute.

The value of the natural taste today has been depreciated by the vendors’ cost-cutting attempt to the cheap, synthetic substitute of a [resembling] flavor. The rich nutrient contents of natural foods have been replaced by the lower-cost substitutes. Corporations will most naturally continue to cut costs on food production thus depreciating its natural value more and more IF ONLY the consumer doesn’t change the eating habbits.

The Best Food of the Future will be the authentic,  naturally grown food. The myth that only mass production or industrial conventional production of food can ensure the stable supply of inexpensive food is fully groundless. The mass production food consumer buy today in supermarkets carries more in marketing and logistics costs than in the actual value of the food itself. Not to mention the extra costs of synthetic conservatives which ensure a longer shelf life of a product in a supermarket.

The best foods of the future will come directly from the healthy fields to trustworthy food stores in your neighbourhood. Small private bakeries will bake tasty bread with flour freshly milled and custom delivered to them. In fact, you as a customer will pre-order that particular loaf of bread to make sure you always get your favorit food (the best food of yours) on time!

Bon appetit!

How is biodynamic food different from regular orgnic food?

Biodynamics is  an advanced technology of organic farming, based on a philosophical idea that treats farms as unified and individual organisms, emphasizing balancing the holistic development and interrelationship of the soil, plants, animals as a closed, self-nourishing system. Biodynamic agriculture enables natural re-vitalization of soil, accumulation of all important nutrients consumed by plants and balancing of microbiology in the soil. In simple words, biodynamic farming cares about healthy growing of the plants starting with the healthy soil to maintaining healthy vegetation and proper harvesting.

As a result, biodynamically grown plants posses the most of their natural  taste, color and nutrients. One of the key elements in biodynamic technology is the accumulation of the Sun’s energy through application of completely natural biodynamic preparations for soil treatment and leaf spraying. Fruits and vegetables grown biodynamically condensate more sunlight and energy as well as a balanced set of respective to their types nutrients which makes biodynamic plants much healthier during the vegitation and naturally improves their resistance to plant deseases and unwanted bacteria. For consumers, this means more tasteful biodynamic food and extended freshness & shelf life of biodanamic fruits and vegetables.

Biodynamic grains benefit from the similar growing methodology which make natural nutrient qualities of biodynamic wheat, rye, barley or oats more representative of their types making biodynamic breat or cereal meals more tasteful and reach with the natural nutrients.

Biodynamic farming produces better food through making the soil healthy for growing plants, providing optimal vegitagion conditions and ensuring careful harvesting. There is nothing mystical in the biodynamic methods, it is practical experience of many generations of farmers combined with the considerate and diligent work of the modern biodynamic farmers which make biodynamic food healthy and more tasteful.

When consumers have no chance of buying healthy organic and biodynamic food, it is important that they stay informed of the safety of conventional foods which they’re limited to at hand. The Environmental Working Group has produced Shopper’s Guide to Pesticides, a research of better and worst cases of non-organic foods measured by the content of pesticide residues in conventional (industrial or chemical) fruits and veggies. So, what is still relatively safe our of the non-organic foods?

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The Full List: 47 Fruits & Veggies

click here to print the printer-friendly full list.

Note: We ranked a total of 47 different fruits and vegetables but grapes are listed twice because we looked at both domestic and imported samples.

The list of food nutrients consists of but not limited to:

B Vitamins
Calcium
Carbohydrates
Cholesterol
Fat
Fiber
Folic Acid
Incomplete Proteins
Iron
Niacin
Protein
Riboflavin
Saturated Fats
Sodium
Thiamin
Unsaturated Fats
Vitamin A
Vitamin C