Tag: Agricultural practices

Despite decades of successful salt iodization programs, which drastically reduced deficiency rates, a significant portion of the global population still struggles with adequate iodine intake. The recent resurgence and increase in iodine deficiency, even in developed nations, is a complex issue driven by a combination of evolving dietary patterns and shifts in food production and consumer habits.

Over half of the world's population depends on just three staple crops for the majority of their daily caloric intake. These few food sources, despite the existence of over 50,000 edible plant species, form the backbone of global nutrition and agricultural systems.

According to a 2025 LendingTree analysis, organic fruits and vegetables cost an average of 52.6% more than their conventional counterparts. While often perceived as superior in every way, organic foods come with several notable disadvantages that savvy consumers should consider beyond the high price tag.

High nitrate levels in drinking water can cause deadly diseases, especially in infants. Because nitrates are colorless, odorless, and tasteless, it is important to measure nitrates regularly to ensure water safety.

According to a 2004 U.S. study, popular vegetables contain significantly lower levels of key nutrients like calcium and iron compared to 1950. This raises the critical question: do fruits and vegetables have less nutrients now, and what does this mean for our health?

Over 90% of maize, cotton, and soy grown in the U.S. are from genetically modified seeds, according to the USDA. This prevalence raises important questions, prompting a closer look at why shouldn't we use GMO foods and the potential health, environmental, and ethical concerns associated with them.

While lychee is a popular, nutritious fruit, reports have emerged detailing potential heavy metal contamination in certain agricultural regions. This raises a critical question for consumers everywhere: does lychee have lead?

Paraquat is a restricted-use pesticide, and while banned in over 60 countries, it remains widely used in the US on dozens of crops, including common foods like corn, soy, and wheat. This powerful herbicide is applied for various reasons in agriculture, prompting questions about what food is paraquat used in and the safety surrounding its use.

According to the Food and Agriculture Organization (FAO), approximately 25% of the world's food crops are affected by mycotoxins annually, including ochratoxin A. While prevention is paramount, a variety of post-harvest and processing strategies can help remove ochratoxin A from food, though complete elimination remains a significant challenge.

According to the European Food Safety Authority (EFSA), a significant percentage of herbal and black teas can contain pyrrolizidine alkaloids (PAs), natural toxins produced by certain plants. Knowing which foods contain pyrrolizidine alkaloids is crucial for consumers seeking to minimize their exposure to these potentially harmful compounds.