posted on Jul, 11 2012 @ 09:14 PM
reply to post by DavidWillts
I've been studying organic/commercial chemicals for a while now. Some of the chemicals used for large scale organic farming are the organic version
of the Commercial chemicals. This is true. As far as the difference in nutrition of organic vs commercial, the nutrition database had that broken
down in the past. The organic blew away the commercial. That's all gone now, the big commercial farmers made it go away. Instead they blended all
the results together and averaged it. This raised the commercial specs with the blending.
Many of the chemicals we need from a plant are created from the plants interaction with bugs. Keeping the bugs away lowers this. Other chemicals of
the plants defense system hurt us. Many different chemicals and GM therapy boost the plant defense system way up. making them mildly toxic. Organic
chemicals do the same thing. Some chemicals both organic and commercial stop bugs from coming in the field and the plant doesn't develop enough of a
PDS to make the food an antidote for common microbes. All these have so many variables that it's hard to trace.
The big difference with commercial vs organic has nothing to do with growing, it's in the way it's treated in the middleman area. Miticides are
sprayed on Commercial products to keep them fresh longer. These miticides often contain nano metals or ions to short the bacteria and fungus's
nervous system preventing their growth. These chemicals act as antihistamines on humans shutting down histamine reactions in the body to fight
bacteria. anotherwords we don't appear to get sick until the bacteria get overpopulated. On top of that the nanometals and ions like fluoride and
Bromide build up in our bodies. Bromide bleaches where fluoride doesn't. The metal Ions are bringing back some old diseases like Porphyria. There
is also problems with possible Hypothyroidism being created. Trouble is that fluoride and bromide are also organic so they can be used on both. The
nano particles can also be organic if they are in nature.
I have been studying neutralizing these chemicals instead of avoiding them. Boiling veggies in water and discarding the water helps detox veggies.
Steaming only works on half of the chemicals, only the ones that break apart with heat to form inert chemicals. That's a whole other article. Even
blanching veggies really takes out lots of chemicals and if you do it right the veggies are still crisp full of vitamins. I prefer to start with
organicly grown veggies most times except potatoes. Potatoes grow better with fertilizer than crap. I did get organic fertilizer for my garden
though for the potatoes because the one I chose was more bioavailable and needs half the amount. The price of organic has come down almost to the
price of commercial. The organic tastes better most times and it seems to fill us up quicker. Our food bill actually decreased overall. Weird but
true. I still blanch or boil my organic veggies anyway, except lettuce of course and tomatoes for sandwiches. I like iceberg myself and buy organic
if available and reasonably priced.
I could go on and on and bore everyone. I think over half of what you say is true but you are misled on lots too. I personally chose to change
preparing procedures of food to try to fix them. I had a lot of input from an old Italian and an old Chech guy along with a bunch of older people to
help influence my research. I can guarantee you one thing though, a lot of organic food is superior in quality of taste than commercial food. I also
am a believer in buying certain foods picked ripe.
edit on 11-7-2012 by rickymouse because: (no reason given)