It's actually quite common for people to have a high enough yield from their garden to be unable to consume it all themselves. They end up canning some of it, giving it away to friends and neighbors and even posting questions to forums asking for creative ways to dispose of the remaining surplus without just trashing it.

Store bought food isn't actually "perfect." I limit my rice consumption in part because it contains arsenic.[1]

Antibiotic resistant infections are a serious and growing threat. The CDC indicates that one in five such infections are "caused by germs from food and animals." This is from info they put out about antibiotic resistant infections and food safety. [2]

There are lots and lots of articles out there about unsafe cookware. The ones that pop to the top are mostly from disreputable sources. I've tried to find one that doesn't sound too nutty. [3]

I began avoiding aluminum cookware long before it was some kind of hot trend. I strongly favor glass bakeware and enamel cookware. It gets dismissed as nutty on forums like HN to talk about things like the dangers of teflon cookware, but if you are really seriously concerned about food safety (and metal poisoning in specific), you need to stop and think about the chemical impact on your food of the kind of cookware you use.

We actively recommend that people cook with iron pots and pans to treat anemia.[4] So it's not like we are unaware that the materials your cookware are made of can imbue your food with metals. But we typically downplay the seriousness of using things like aluminum cookware and anyone who adheres too strictly to such a guideline or too loudly advocates such a guideline is dismissed as a nutter.

I have a genetic disorder, a form of Cystic Fibrosis. I exchanged emails with a PhD biologist met through HN who kindly answered some of my questions. My belief is that my genetic disorder predisposes me to retain metals at a higher rate than normal. This guy said that given the function of the CFTR (the defective cell channel responsible for CF symptoms), that did not sound like crazy talk to him.

So I am pretty careful about exposure to metals in food and other details of food chemistry while also trying to not just make myself absolutely nuts.

My "professional opinion" -- as a former homemaker and person who never completed my BS in Environmental Resource Management :) -- is that if you have contaminated soil in your yard and you want to garden, then you should pursue a "square foot" gardening style approach and create fresh elevated beds from imported clean soils and compost for whatever small plants you desire to grow.

A desire to grow fruit trees is not conducive to that approach and most homeowners will not have the means to remove all contaminated soils on their property and replace them for purposes of planting trees. At that point, you can try to remediate the soil to some degree or give up on having food producing trees or have soil testing and make a judgement call.

There are no 100% safe foods on the planet. Over the years I've read a lot of things about what is in our food that really turned my stomach and made me lose my appetite. Then I developed some best practices to try to limit the damage, and I put my blinders on and I try to not think about those details too much while actually eating.

[1] https://www.consumerreports.org/cro/magazine/2015/01/how-muc...

[2] https://www.cdc.gov/foodsafety/challenges/from-farm-to-table...

https://www.cdc.gov/features/antibiotic-resistance-food/inde...

https://www.cdc.gov/foodsafety/challenges/antibiotic-resista...

[3] http://aspenintegrativemedicine.com/how-safe-is-your-cookwar...

[4] https://universityhealthnews.com/daily/energy/use-cast-iron-...