There exists a myth that organic fruits and vegetables are healthier because they’re free from harmful pesticides. Bruce Ames, one of the key founders of the field of toxicology back in the 1970s, wrote a landmark paper in 1990 called Dietary pesticides (99.99% all natural), in which, he showcased some of the many naturally-occurring pesticides we ingest every day.
Because plants can’t run away, they attack predators with chemical weapons instead. All plants produce natural pesticides called secondary metabolites that deter predators to varying extents. The production of these secondary metabolites is upregulated during predatory attack.
Some of the natural pesticides that plants produce are toxic. Some are carcinogenic. Some studies have even suggested that if synthetic pesticides are not sprayed onto the surface of the crops, as might be the case in some types of organic farming, plants increase their production of natural pesticides to compensate for the resulting increase in herbivory attack.
Proponents of organic food fail to realise that everything we touch, eat and breathe contains miniscule traces of toxins. Our bodies evolved in a pretty dirty environment and can cope with low levels of toxins being ingested. Some studies even suggest that ingesting these tiny amounts of harmful substances might not only be harmless but beneficial to our health.
Contrary to popular belief, natural foods (wild varieties) are not safer, more nutritious nor more delicious than conventionally-farmed foods. Organic farming is an unsustainable luxury that offers no benefit to consumers’ health.
For more information on organic food, check out my latest book, Fighting Chemophobia, which is available by clicking the link below.
It’s been a while since I posted. I’ve been working on some things that will be revealed in the next few months.
Ever wondered why ‘formic acid’ is so-called? Or montanic acid? Or melissic acid? This handy A3 poster shows you the Latin/Greek/Persian origins of each of the carboxylic acids’ common names from ‘formic acid’ (no. 1) to ‘hexatriacontylic acid’ (no. 36). Each acid comes with a cute graphical description of where its name comes from.
There are some interesting origin stories behind each of these names. Formic acid, for example, is found in insect stings (hence the name). Palmitic acid is found in palm trees (hence the name), and myristic acid is found in nutmeg.
Three of the carboxylic acids are named after goats: caproic acid, caprylic acid and capric acid. Together, these three molecules comprise 15% of the fatty acids found in goats’ milk, and many reports also suggest that they smell ‘goat-like’!
Many of the odd-numbered higher carboxylic acids are rarer in nature and thus didn’t earn a common name until recently. Undecylic acid, for example, which has eleven carbon atoms in its backbone, is named simply after the Greek word for ‘eleven’.
I’m obsessed with print. I love typefaces, I care about using the right quality paper and inks, and I’m fussy about alignment, kerning and line spacing. And that’s why I decided to sell “Ingredients” poster prints.
I’ve got one of each of these prints, and—Wow!—they look so much more gorgeous in real life than on-screen.
Ordering prints is a less formal affair than the T-Shirt Store—just cover my costs via PayPal and I’ll get the prints on the way to your address within 24 hours. Click the Order Prints tab in the website’s ribbon to get your hands on some of these “Ingredients” prints.
Oh—and they’re cheap. Just $10 each and worldwide shipping is available 🙂
Order one to help spread the word. I’ll even sign them if you like 😉 James