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Old 16-05-2003, 07:08 PM
Oz
 
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Default The dangers of weed killers - Glyphostae aka Roundup, the hidden killer.

Peter Ashby writes

I seem to remember reading of a study which showed that at least the
alkaloid pesticides in many food plants (fruits spring to mind) are
elevated in organically grown plants due to the higher pest load they
have to deal with. Pests not having been blitzed with nasty 'chemicals'.


There have been many studies to show that when plants are attacked by
pests, levels of toxins rise significantly.

Even better if one is attacked, it notifies others by emitting
signalling vapours resulting in unattacked plants jacking their toxin
level up even though they are not being attacked (yet).

The diversion of energy into toxins slows plant growth and it is
believed (like strongly) that this is one reason why fungicide treated
plants yield more than untreated even in the absence of disease.

Given that many toxins taste bad (bitter and so on) this may be one
reason why 'typical' organic veg are reputed taste stronger than non-
organic. For example mustard oil (a horribly carcinogenic and toxic
brassica toxin) does taste like very strong mustard.

But of course 'natural' pesticides must be good for you compared with
'chemical' pesticides.


Personally I doubt it. Whenever they are tested for some reason, they
are truly nasty and wouldn't pass the initial screening for a pesticide.

In the case of potato and celery, disease resistant varieties have been
produced that turned out to be actually toxic. Fortunately these were
rapidly withdrawn.

--
Oz
This post is worth absolutely nothing and is probably fallacious.
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