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food and health

Organic foods have higher health value because they are less likely to have toxic residues from pesticides and chemical fertilizers.

Organic production also benefits farmers, their families, and communities; is kinder to the soil; and generally provides a more positive outlook for future crops, wildlife, and water sources.

Hawai'i is ground zero for experimentation of genetically engineered (GE) crops designed to resist ever more toxic chemical pesticides:

watch the videoCenterForFoodSafety.org


Agricultural crops that have a risk of being GMO


The food industry and public health: Dr. Yoni Freedhoff

bee and flowerMany people are familiar with the devastating effects that neonicotinoid (“neonic”) insecticides have on bees and other pollinators - but often unseen are the disturbing consequences from the heavy use of these chemicals on entire food chains and ecosystems.

factory farms and superbugsCenters for Disease Control and Prevention (CDC) estimates that in the United States, more than two million people are sickened every year with antibiotic-resistant infections, with at least 23,000 dying as a result. The estimates are based on conservative assumptions and are likely minimum estimates. They are the best approximations that can be derived from currently available data. (CDC: 2013)

did you know?Across much of China, huge harvests are irrigated with industrial and agricultural waste water.

"I have seen farmers in Hebei use contaminated water, because there's nothing else to use. Farmers won't eat what they produce. They have fields for themselves and fields for the market."

read the articleCircleOfBlue.org