Healthy Organic Foods vs. Poisonous Chemical Foods

Posted by Roger Baronat, June 17, 2009, 12:36 pm

Organic Tomato  Chemicals

Seems like an easy choice. But is it?

Organic foods are healthier but more expensive. Chemical foods are poisonous, cheaper, and not labeled organic. Yet some of the foods labeled organic can still have harmful chemicals in them. Arsenic, after all, is organic. Always read the fine print. If you can find it. 95% (and that’s a conservative estimate) of anything in a supermarket is filled with dangerous, life-threatening chemicals. That’s what keeps prices from skyrocketing. Chemicals are cheap. If it costs them less to manufacture it, it costs us less to buy it. With more of us feeling the pinch lately, we would all like to save a little more on food.

But the questions are, “Can we live with it?” or “Will it kill us tomorrow or down the road?” Filling our bodies with pesticide-packed, hormone-injected, preservative-laced, artificially-fertilized, chemical food is not a good thing. It will age us prematurely, shorten our lifespans, and generally make us feel more uncomfortable. But if the poisons act slowly and take more than forty years to do all that, do we really care? Besides, maybe we can reduce the odds of bodily damage if we can pick and choose as to the number of chemicals and which ones might be more harmful than others. That might work.

Unfortunately, many of the nastier chemicals are not so easy to spot. Oh, it’s easy enough to read a label and look for stuff impossible to pronounce, but that’s only if the label is correctly printed and is actually on the package. There are many chemical foods filled with preservatives for extended shelf life and at least 13 to 39 artificial this-and-that chemicals designed to keep bugs and fungi from destroying them before they get to us. Chemicals also make chemical foods look nice and pretty and, sometimes, taste even better. But the labels don’t always show it. Often they are misprinted or missing completely.


About two years ago, my wife and I went to the meat section of our local grocery store and bought a loin of pork. There was no label on it other than the one with the price, what it was, and a sell-by date. After we cooked it, served it, and tried to eat it, we found it incredibly salty and at the same time mushy. We had to throw it out.

The next day, we asked the butcher at the store about it and he said, “it comes that way now.” We asked him, “What way?” He said, “injected with a meat tenderizer to make it easier to eat.” We asked him why it needed to be easier to eat than before. He said, “Now that they’re producing pigs with less fat so people don’t get heart problems, the cooked meat is way too tough and dry and people, especially people with dentures, can’t eat it like that. So they add chemicals to it to  keep the moisture in and break down the meat fibers.” My wife and I just looked at each other in disbelief.

We then asked him why there was no label on the package to indicate that it had chemicals in it and what those chemicals are. He said, “the label is on the shrink-wrap part of the whole section of meat when it comes into the store. We take that off before cutting it into smaller sections. We have other labels that we then stick on to the smaller packages. Somebody must have forgotten to put ‘em on, heh, heh!”


Then there are the labels that intentionally disguise the chemical information with a phrase like “natural flavor.” We all know “artificial flavor” is made from chemicals, but who would have thought that “natural flavor” could be just as detrimental to our health? Adding to the problem, some “natural flavors” are, in fact, safe. But when we think about it, why would any food have to have “natural flavor” added to it. It should already have all the flavor it needs. If it doesn’t, then why doesn’t it? What has been done to it to make it lose the flavor it was supposed to have? Like blueberry jam with natural flavors added. Blueberries have flavor. Blueberries have a lot of flavor. They taste great, right off the bush. So why add natural flavor to them?

And what about blueberry muffins? Why do they always have aluminum in their ingredients? For years now, aluminum has been associated with Alzheimer’s Disease. Why would a manufacturer put aluminum in their blueberry muffin mix? Because it makes it look nice and pretty. Then they add the chemicals that make it smell like blueberries, and the flavors that make it taste like blueberries, and it’s all cheaper than real blueberries are. In fact, some blueberry muffins have no blueberries in them at all. But that doesn’t stop the label from calling them blueberry muffins. I guess it’s because they have that blueberry color in them.

Still, everybody wants to save money, so we pass by the organic section of the food markets, saying to ourselves that it is just way too expensive, and besides, the organic foods do not look nice and pretty. Instead, we buy the foods with the chemicals in them and save tons of money. Money that we honestly need to meet the costs of the constantly increasing number of visits we make to our doctors offices.

Silly, isn’t it? One way or another, the money disappears.

It seems to me, we’re better off broke and healthy than broke and sickly.



[Tomato, courtesy of]
[Lips, courtesy of]

Thoughts (1)

  1. On June 23rd, 2009 at 6:26 pm, Maria said...

    Pretty cool post. I just found your blog and wanted to say
    that I have really liked browsing your posts. In any case
    I’ll be subscribing to your feed and I hope you post again soon!

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