What Really Goes Into Our Food?

So last night, I’m at work, and I get a text message from my husband.  The farmers are getting ready to plant the field across the street from our house.  As they are setting up the sprinklers and starting to water, they were also adding an herbicide as well.  My husband texted me to let me know that he not only was feeling severely ill, but so were all the rest of the neighbors!  Everyone was closing up their houses and turning on the air conditioning to try and rid themselves of the fumes invading their homes.  My husband went so far as to leave the neighborhood to get away.  Before he left though, he had the chance to talk to one of  the fieldworkers, who told him that this herbicide was safe.

Now, our neighborhood is a small one, only 40-something properties, and about the size of two football fields.  I will acknowledge that our neighborhood is more at risk than others, since we are surrounded by fields and a canal.  Risk comes with the territory so to speak, but it does provide an astounding amount of experience and first-hand observer knowledge about where our food comes from.  The field they were watering last night (and still are to this moment) starts about 100 feet from our house.

If these chemicals are so “safe”, they why did an entire neighborhood get sick within maybe an hour or two?  And by sick, I mean headaches, nausea, as well as eyes and skin burning?  Those were the symptoms my husband texted to me.  And this is what is currently soaking into the ground that lettuce that is headed for your table is going to be planted in.

Did I say your table?  Yes, I did.  You see, we live in an area that provides a majority of vegetables to the world during the winter.  And we have just started our winter growing season.

Changing the composition of a chemical from a gas to a liquid doesn’t change the fact that it’s poisonous.  Neither does diluting it.  Only the concentration is different, we get hit harder since we are closer, and our dilution is much less than yours.  Your getting sick just occurs over time.  Either way, there is damage.

These chemicals are in every food product that is mass produced.  This is one of the many reasons why we try and eat as organic as possible.  We know what the damage is first-hand from not doing so.