The Hidden Chemicals in Our Food

I recently read two very troubling articles in the New York Times. The first "Antibiotics and the Meat We Eat" (http://www.nytimes.com/2013/03/28/opinion/antibiotics-and-the-meat-we-eat.html?_r=0) was written by David Kessler, who was commissioner of the FDA from 1990-1997. He noted that 30 million pounds of antibiotics are being used for livestock production to "make them (the livestock) grow faster and to suppress diseases that arise because they live in in dangerously close quarters on top of one another's waste." This means that 80% of antibiotic sales are now being driven by animals which may or may not be sick rather than human beings. There are several problems with this: firstly, the antibiotics fed to livestock eventually go into our system when we eat that meat; secondly, the excessive use of antibiotics can breed antibiotic-resistant bacteria, or superbugs, which render the antibiotics that are available ineffective.

The second article, "Mystery Malady Kills More Bees, Heightening Worry on Farms" (http://www.nytimes.com/2013/03/29/science/earth/soaring-bee-deaths-in-2012-sound-alarm-on-malady.html?pagewanted=all) noted that "there is growing evidence that a powerful new class of pesticides known as neonicotinoids, incorporated into the plants themselves, could be an important factor (in colony collapse)." Colony collapse has been killing large groups of honeybees over the past several years. As a result, 40-50% of the hives needed to pollinate the vegetable and fruits in the US have been destroyed. Neonicotinoids are pesticides that are essentially "built-in" pesticides that last longer than older pesticides. These pesticides are used on crops to ensure higher yields on crops of soybeans, canola seeds or sunflowers. These products are then used in many packaged foods.

Colony collapse disorder affects our environment because there are less bees to pollinate fruits and vegetables. It also affects us because food prices go up, and the variety of fruits and vegetables decreases. This begs the question: if these chemicals have an effect on bees, what is their effect on us?

Clearly, the increased use of chemicals to produce food is having a negative impact on the environment, animals, and human beings.  Isn't it time food producers started to rethink the notion that cheap food is necessarily better, especially when it comes at such a high cost?

Rachel Khanna is a Chef and Certified Health Counselor. She resides with her husband and four daughters in Greenwich. Visit her website at: www.liveeatcookhealthy.com