The average child receives four times more exposure than an adult to at least eight widely used cancer-causing pesticides in food. Despite water's importance, the Environmental Protection Agency estimates that pesticides and herbicides contaminate the ground water in at least 38 states. Well-balanced soils grow strong, healthy plants, which in turn make vegetables and fruits taste great. Organically grown foods may seem more expensive, but mere retail prices are deceptive. Current food prices do not reflect the costs of federal subsidies to conventional agriculture, the cost of cleaning up contaminated drinking water, the cost of loss of wildlife-habitat and topsoil, or the cost of disposal and cleanup of hazardous waste generated by the manufacturing of pesticides.
Consumers can pay now or pay later.
The loss of a large variety of species is one of our most pressing environmental concerns. Many organic growers have been collecting and using heirloom seed varieties for decades. Compare that to conventional farms, which continue to grow hybridized vegetables and fruits bred for uniformity, ease of shipping and cosmetic appearance versus great taste. Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Since 1975 to today a dozen vegetables were checked by Alex Jack, macrobiotic nutritionist, for a book he was editing.