My readers know I grow organic tomatoes and eat as many organic foods as possible. An article today in The Atlantic Monthly suggests that steering clear of toxins in our food is crucial in preventing cancer.
Organic food is indeed more costly than conventional, but I find that it lasts much longer in the fridge, tastes better and is naturally healthier. You can buy an organic broccoli from a farmer’s market, and weeks later it is still fresh. But buy a conventional broccoli from the grocery store, and it will go limp in a few days.
When we buy gallons of milk, we often don’t think about what the cows were fed or what chemicals and antibiotics are added to their diets and the milk itself. Should our daughters be drinking estrogen-induced milk? I think not. I insist on organic dairy products.
If we all stand together and demand more wholesome, hormone and chemical-free foods, we’re likely to get them. We’ll be healthier and our children will be grateful a they live to be older.
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