Eat organic when possible

Eat organic when possible

Nonorganic farming leaves soil fallow, depleted of the minerals it needs to produce healthy, pest-resistant crops. Whatever plants can be eked out of this used-up soil need plenty of harsh fertilizers, herbicides, and pesticides to survive to market. The hybridization of crops--which is what makes those uniformly large, flawless-looking, and tasteless veggies you see in the supermarket produce section--means further exhaustion of nutrient content. Fruits and vegetables that are conventionally grown are low in nutrients, hybridized, sprayed, and fertilized with all manner of poisonous compounds, many of them with estrogenic properties, and they don't taste as good as organically grown produce. The pesticide residues left on that nice red apple may be small, but if you add them to all the other pesticides you're exposed to, the toxic load may be too much.

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