Weak, treated plants produce scrawny, shriveled, less healthy, and sometimes toxic produce. Foods grew naturally for millions of years. Roots evolved to absorb organic molecules, not the large synthetic ones. Natural foods are still grown successfully throughout the world. But on the global scale, the chemical companies are poisoning the vast majority of cropland.
Organic foods are by far the minority.
Every year, farmers die of cancer at a higher rate than the general public. Doctors get rich from a whole host of ailments in those who work closely with these chemicals. Why is it such a huge leap of logic to realize that we are ingesting smaller amounts of the chemicals on a daily basis. Our children are most susceptible to pesticides in meat and dairy. Our children, who are much more susceptible, are storing up the pesticides found in dairy and meat fat, which are a much bigger risk.