We expect cadmium in our car batteries, even our phone batteries, but our food. How does it get there. Worker exposure in industrial manufacturing is known to affect their health. According to OSHA, “Occupational exposure to cadmium can lead to a variety of adverse health effects including cancer. Acute inhalation exposure (high levels over a short period of time) to cadmium can result in flu-like symptoms (chills, fever, and muscle pain) and can damage the lungs”. Chronic exposure (low level over an extended period of time) can result in kidney, bone, and lung disease.”
So how does it get into our food? Why is an industrial mineral in our food? Well, it is not In all our food. Is it because of Cadmium in the air, our water or disposed of from industrial sites,. It seems that organically grown food has less Cadmium. Since Cadmium is mined from other minerals, maybe it comes from the mineral N and P fertilizers,(Cambridge University) that are applied to non-organic farming methods. The Cambridge University found; “the frequency of occurrence of pesticide residues was found to be four times higher in conventional crops, which also contained significantly higher concentrations of the toxic metal Cd.(Cadmium and its compounds are highly toxic and exposure to this metal is known to cause cancer and targets the body's cardiovascular, renal, gastrointestinal, neurological, reproductive, and respiratory systems.”
There may be another influence. As crops have been modified from open pollinated, to hybrids, to GMO influence along with selective breeding for quantity rather than quality, the plant itself changes. Using corn as an example, the current plant doesn’t form roots as deep and so feeds itself from a soil that has been drained of many minerals.Many of the available minerals in the top section of soil may be toxic.
Cambridge University goes on to state;
“Significant differences were also detected for some other (e.g. minerals and vitamins) compounds. prescribed in organic farming systems. In conclusion, organic crops, on average, have higher concentrations of antioxidants, lower concentrations of Cd and a lower incidence of pesticide residues than the non-organic comparators across regions and production seasons…
There is particular interest in antioxidant activity/concentrations, as there is strong scientific evidence for health benefits associated with increased consumption of crops rich in (poly)phenolics and other plant secondary metabolites with antioxidant activity (e.g. carotenoids and vitamins C and E)..
Most importantly, a substantial number of human dietary intervention studies have reported an increased dietary intake of antioxidant/(poly)phenolic-rich foods to protect against chronic diseases, including CVD, certain cancers (e.g. prostate cancer) and neurodegenerative diseases;.”
They conclude with; “Also, these plant secondary metabolites are increasingly being recognised to contribute significantly to the health benefits associated with increased fruit, vegetable and whole grain consumption”
I think it is strange that there are few, if any studies, that will encourage you to eat conventionally grown food for health reasons. Mu book “How the Food Industry is Killing Us” is available on Amazon, Barnes & Noble and many online sites (books2read.com/...)both as print or download. You can get it at your library, just ask.