We are the Food we Eat

We are the food we eat, but how safe is it? Farmers quite often use what they call plant protection products; most people call them pesticides. They vary in concentration and it’s claimed harvest could be as low as 50% without them. But, is that 50% that will give normal levels of food, or is that an extra 50% profit by contaminating them possibly into hazardous levels? The main chemicals, many of which disrupt the endocrine system and work like hormone mimics, so affect things like human fertility, are things like Dimethomorph, Benthiavalicarb, metribuzin, spirotetramat, S-metolachlor, clofentezine, dimethomorph and mepanipyrim, the majority used classified as highly hazardous pesticides, toxic to humans and/or wildlife.
The trouble is many are used in conjunction with each other some chemical cocktails having as many as a hundred different chemicals as part of it, and treated over and over again, all potentially interacting and changing their effects, and possibly transferring to nearby fields, plants, waterways and homes. Again, possibly as dangerous as feeding meat products to vegetarian type animals to provide abnormal bulk for extra profit.
A lot is said about the dangers of processed foods, but these chemicals are used on what are called ‘natural’ and raw foods, your potatoes, your swedes, your carrots, your lettuce, then also going into the artificial chemical concoctions that are plant based replacements, which there’s nothing natural or home grown about them. One of the most reactive and allergenic of foods is soya, many things bulked out with it and used as feeds.
If you add in steroids, hormones and antibiotics injected in quantity and anti-parasitical chemicals in animals, passed into milks, you have a complete set of unknown accidents waiting to happen, just requiring time to bio-concentrate to unliveable or compromising levels.

Tetrodotoxin is a neurotoxin found in pufferfish, used in fugu, a Japanese delicacy. Specially trained chefs are used to prepare it, removing nearly all of the concentrated areas that contain toxin, but still leaving enough lower level stuff to give a ‘buzz.’ It’s found in the fishes skin, liver, ovaries, eggs and eyes, and works as a sodium channel blocker, so the person is totally paralysed, then slowly suffocates to death while still aware and conscious of the effects, with no cure. A bit like death by slow strangulation, starting around 30 minutes after ingestion and lasting up to 6 hours. If you last 24 hours you could recover within a couple of days. It has a lethal dose rate of around 230 microgrammes per kg of body weight.
The fish themselves have evolved to be fairly immune from these neurotoxins and consume large quantities of plankton and bacteria that contains small amounts, bio-accumulating them to dangerous levels.

Many of the chemicals used in pesticides could be of this form down the generations, a cumulative effect on the digestive system reaching a peak, and fertility reducing, so less people and getting serious illness quicker, possibly in the young and teens. Many have phytoestrogenic effects, possibly causing a social and generational effect, delaying male development and maturity, but hastening female development and maturity.

Nobody can be sure of the eventual outcome.