Great to read again something from you! :)
I am quite afraid of organic food at the moment, for the reason it starts to be as industrial as non-organic food, and that the gains in eating organic are often lost by the trip the food has to make to end into our plates. I turn out to prefer local chains, where I know all the intermediates: me and the farmer. OK, it is maybe not 100% organic (because this is a label that needs to be obtained in a sometimes unrealistic manner), but at least I know what he does and I agree with that (something we could call “reasonable” farming).
After this blabla, let’s go back to your article…
If you want to continue cooking with canned tomatoes or eating pistachios without hesitation, don't read any further.
Great! I just bought yesterday dozens of kg of tomatoes to produce my own tomato sauce and ketchup for the next winter! ^^
And there is a simple reason for this: there is almost no economic interest in toxicology.
The exact problem of most interesting fields of science.
Hey there, thanks for reading and commenting!
Yep.
I'm not a big fan of organic food either. Some of the things they do might be quite alright, but some effort to fulfill the requirements AND to stay competitive are just beyond stupid. E.g. using "no pesticides", but instead spoiling the earth with copper sulfate, which is a mineral and thus officially "organic", but has exactly the same effects as a persticide/herbicide (=killing weeds and microorganisms), just that it's more ruinous to the soil than most common pesticides.
facepalm
Plus there is no proven health benefit of organic agriculture, propably because a) pesticides are strongly regulated (at least in the EU) and b) any positive effect of lacking pesticides is checked by the plus of natural toxins like mycotoxins.
I also tend to buy local instead.