DO INGESTED PESTICIDES POSE CUMULATIVE RISKS?

Last week, we learned that you have to eat 10,072 bowls of Cheerios in one day for the potential glyphosate residue in the cereal to cause a negative impact according to the EPA.  Other states, other countries, and other associations have their own thresholds.

One reader started thinking about those thresholds and wondered, if I ate 10,072 bowls of Cheerios in my LIFETIME, would it cause the same impact?  How can I understand cumulative risks of eating a tiny fraction of risky pesticides each day?

Good question.

Studies have shown that if you do eat any chemical residue after washing your produce, your body does not metabolize it and instead, you excrete the residue in your urine or feces.  You are actually at more risk to eat less fruits and veggies than you are to ingest more chemical residue.

But you don’t have to take our word for it:

FARM TECHNOLOGY: IT’S ABOUT MORE THAN CONVENIENCE

The history of my farm goes back generations, and we’ve always had the same goal: To make an honest and sustainable living while caring for the environment to ensure a great future for generations to come. The way we have achieved that goal has changed in the last few decades. Modern technology gives me an edge that my father and grandfather didn’t have when growing crops. Farmers use different types of technology, and each person uses what’s right for them. On my farm, this is what works and helps me grow sustainable food.

GPS

Just like when you’re in your car, GPS links to our tractors and combine to guide us through the field with more precision than before and helps us track information with each pass. After a field is completely harvested this fall, I will download the data from the combine and upload it into my laptop so I can analyze the information and come up with a plan for cover crops, fertilizer and planting next spring.

Drones

Aside from the cool factor, drones collect data that allow us to better care for the plants and the land where they grow. The technology allows us to scout – or monitor – our fields in a matter of minutes instead of hours. Click here to read more about how drones improve sustainability on my farm.

The Cloud

All that information I collect goes directly to the cloud. I can pull up the information whenever I need it on my iPad or smart phone. In the spring, I’ll use the collected data and an app on my iPad to control the planter and apply fertilizer and pesticides only where we need them.

New farm technology is exciting, but it’s about more than convenience and gadgets. By using this technology, we will continue to be able to feed more people with less environmental impact, which is absolutely vital to the future of our planet.

MATT BOUCHER

Matt lives and farms in Dwight, IL with his wife and their three children.

View this post as originally presented at watchusgrow.org 

DID EWG’S ‘BREAKFAST WITH A DOSE OF ROUNDUP’ SCARE YOU?

Did you happen to hear in the news that a California jury ordered Monsanto to pay $289 million in damages to a man dying of cancer, which he says was caused by his repeated exposure to large quantities of Roundup and other glyphosate-based weed killers while working as a school groundskeeper?

Did you perhaps also hear the follow-up information from the Environmental Working Group that trace amounts of Roundup are found in most of 45 samples of products made with conventionally grown oats?

If yes to either of these questions, I’m certain that you’re feeling a bit frightened of your food and wondering what in the world is safe to eat now that all these details have been released.

Fear not!  I present you with: math.

This video is 100% worth watching.  Yes, it has a hefty time requirement, but if you are indeed worried about your food, you simply must take the time to watch it.

Still have questions?  We’d love to attempt to answer in the comments.  Fire away!

MEAT EXPORTS HELP FEED THE WORLD

One of the things that we work on constantly at IL Corn is how to export more commodities to other countries.  This obviously helps farmers because it creates more market opportunities for their products, but also helps other countries that don’t grow or produce enough food to feed all their citizens.

We really enjoy exporting pork, beef, and poultry.  It makes the most sense; sell the corn here in Illinois or at least in the U.S. to another farmer who adds value to the corn by growing beef or pork with it, and then sell that beef or pork to an overseas customer.  This philosophy helps U.S. farmers capture more of the economic opportunity here in the states while still helping to feed the world.

The U.S. Meat Export Federation is one organization that helps us do this.  They have representatives in other countries that understand the culture and food and nutrition demands of the citizens there, and then they help promote U.S. beef and pork in those countries using what they know.

They even work to build demand for the cuts of beef and pork that we don’t use so much of in the U.S. so that we waste less of the animal.  As an example, we love our bacon here in the U.S. so no reason to promote bacon overseas.  Do you know what we love less?  Tongue.  Do you know who likes tongue?  Japan.  It’s a win-win proposition!

Interested in learning more about how we export beef and pork into other countries?  Follow U.S. Meat Export Federation on Facebook!

WHAT’S THE DIFFERENCE BETWEEN WHITE MEAT AND DARK MEAT?

There are going to be endless options of poultry this fall — from turkey legs to chicken wings, with the “healthier” options of chicken salad and chicken breast sandwiches. But what’s really the difference between white meat and dark meat?

Really, it comes down to the muscle. Since turkeys and chickens do a whole lot more walking then flying, their legs contain higher levels of myoglobin (an essential protein that carries and stores oxygen in muscle cells) which makes the muscle darker, whereas their wing and breast meat stay white.

For years, folks have “flocked” to white meat assuming it was the healthier cut. However, one ounce of boneless, skinless turkey breast has 46 calories and 1 gram of fat versus 50 calories and 2 grams of fat for an ounce of boneless, skinless thigh. Dark meat actually claims higher levels of iron, zinc, riboflavin, thiamine and vitamins B6 and B12.

For more info about your food just like this, “like” CommonGround on Facebook!