drinksthrowsthoughts
drinksthrowsthoughts:

One of the biggest “debates” about food and eating healthy is GMO (Genetically Modified Organisms) versus non-GMO/Organic. 


Bri and I tend to lean toward organic mostly because many GMO foods (not all) have pesticides that can be soaked deep in the plant’s fibers - and it’s hard for me to accept that they’re proven safe until there’s a good 50-100 years of research under their belts to study long-term effects.


That being said, organic has a shorter shelf life, generally takes up more land, and is more feasible for people to do as subsistence farming to supplement their food sources… Which is very much a luxury not many can very likely do.


We’ve been lucky to get a #CSA this year full of local organic produce each week - but is that something everybody can and should do? We like it for many reasons (supporting local/small footprint/great flavor)


Also, when it comes to providing food for the developing world, should we hold back and let people starve because some of the food might be GMO?


What about taste? Many chefs don’t even care about the organic-vs-GMO debate, but they choose organic and local for flavor reasons - but then it just reinforces organic as only for the privileged and elitists.

And I’m even (I think) okay with GMO stuff, if it’s more-so meant to produce bigger kales, squashes, radishes, and broccolis, and stays away from producing freaky weird corn/wheat/soy.


But there are definitely lots of pros and cons on each side.


I think many would agree that going all organic is ideal - but is it realistic or feasible? 


What are your thoughts? Where have you landed? What convinced  you?

drinksthrowsthoughts:

One of the biggest “debates” about food and eating healthy is GMO (Genetically Modified Organisms) versus non-GMO/Organic.


Bri and I tend to lean toward organic mostly because many GMO foods (not all) have pesticides that can be soaked deep in the plant’s fibers - and it’s hard for me to accept that they’re proven safe until there’s a good 50-100 years of research under their belts to study long-term effects.


That being said, organic has a shorter shelf life, generally takes up more land, and is more feasible for people to do as subsistence farming to supplement their food sources… Which is very much a luxury not many can very likely do.


We’ve been lucky to get a #CSA this year full of local organic produce each week - but is that something everybody can and should do? We like it for many reasons (supporting local/small footprint/great flavor)


Also, when it comes to providing food for the developing world, should we hold back and let people starve because some of the food might be GMO?


What about taste? Many chefs don’t even care about the organic-vs-GMO debate, but they choose organic and local for flavor reasons - but then it just reinforces organic as only for the privileged and elitists.

And I’m even (I think) okay with GMO stuff, if it’s more-so meant to produce bigger kales, squashes, radishes, and broccolis, and stays away from producing freaky weird corn/wheat/soy.


But there are definitely lots of pros and cons on each side.


I think many would agree that going all organic is ideal - but is it realistic or feasible?


What are your thoughts? Where have you landed? What convinced you?