Glyphosate isn't being removed from the market yet, possibly because changing to other products or methods will take time (and we need to keep growing food during that time), but IT, and other toxic chemicals, NEED to be removed from American farming -- and America soils, to whatever extent we can do that -- ASAP.
https://nypost.com/2026/04/25/health/fruits-veggies-can-fuel-lung-cancer-risk-in-young-non-smokers/
. . . In general, pesticide exposure through food, water and air is thought to be limited, with safety thresholds established by regulatory agencies like the EPA and WHO to protect public health.
However, research suggests that long-term, daily exposure could contribute to serious health issues.
While effects vary depending on the type of pesticide, they have been associated with a higher risk of Parkinson’s, Alzheimer’s and several types of cancer, as well as reproductive, developmental and metabolic disorders.
Just look at agricultural workers, who are regularly exposed to high levels of pesticides and have been found to have higher rates of chronic illness, including lung cancer.
Because non-organic fruits, vegetables and whole grains can carry more pesticide residue than foods like dairy, meat and heavily processed fare — staples of the average American diet — researchers believe this could help explain the unexpected link.
The findings may also shed light on the changing face of lung cancer.
(more)
Organic foods can contain just as much poison. There often is no difference, except the price, between organic and non-organic. I'm not paying that difference in price.
Studies I've seen say otherwise: typically, organics DO have LESS toxins, by a large margin, than "conventional" (i.e., poisoned with pesticides and herbicides) fruits and veggies.
There's also a big difference among "conventional" fruits/ veggies due to some plants absorbing more of the poisons than others; some group does testing and publishes a list with the tested levels of various toxins, showing which foods are more or less likely to have high levels. I don't have time to dig it out right now, but it shouldn't be hard to find.
Whatever you decide to eat, best wishes to you.
The Dirty Dozen https://www.ewg.org/foodnews/dirty-dozen.php
I've seen studies that show the organic foods at grocery stores sometimes have just as much poison. The controls aren't as strict as some people imagine.
Agree, a lot of times its a marketing ploy. BUT, certified organic (OMRI) integrated pest management programs contain pesticides whose compounds are of the earth. Sulfur, natural beneficial bacteria and fungus, diatomaceous earth, copper, H202 etc etc. Early in the lifecycle, the nursery phase, some other chemistries are permitted sometimes tho.
Yes, like Spinach, and chard. I found out the hard, and expensive way. Those things will always poison me. BEcause of Oxalic acid.
Oxalic acid is found in oxalis flowers. They are wildflowers that are usually pink, but sometimes white. They have three leaves, similar to clover. The leaves taste sour because of the oxalic acid. It's a low concentration, so you can actually add a few leaves to a salad for the sour taste.
Yes, also known as Cuckoo flowers, it is edible, and welcome in the early spring when other greens are not plentiful. Sort of lemony, but without the citrus.
Spinach and Chard (dark green veg) also have some, although not as concentrated.
Unfortunately it makes me break out in hives, tho
Start a garden. Save even more money.
I would if I were more physically able. I do have seeds, tools, and land, so in a dire emergency, I could raise a lot of food.