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So indeed, risks are undoubtedly quite low and the benefits of eating lots of produce are unequivocal and huge, and to me at least, when I can reasonably manage it, safer is better. And when I can't reasonably manage it, then truly, I just do not worry about it and enjoy my food and give thanks for knowing what I do about it!!! So this becomes really about farm workers and not personal healthNature Neuroscience 3, 1301 - 1306 (2000)
doi:10.1038/81834Chronic systemic pesticide exposure reproduces features of Parkinson's disease
Ranjita Betarbet1, 2, Todd B. Sherer1, 2, Gillian MacKenzie1, Monica Garcia-Osuna1, Alexander V. Panov1 & J. Timothy Greenamyre1
GeoffreyLevens wrote:So indeed, risks are undoubtedly quite low and the benefits of eating lots of produce are unequivocal and huge, and to me at least, when I can reasonably manage it, safer is better. And when I can't reasonably manage it, then truly, I just do not worry about it and enjoy my food and give thanks for knowing what I do about it!!! So this becomes really about farm workers and not personal health
vgpedlr wrote:GeoffreyLevens wrote:So indeed, risks are undoubtedly quite low and the benefits of eating lots of produce are unequivocal and huge, and to me at least, when I can reasonably manage it, safer is better. And when I can't reasonably manage it, then truly, I just do not worry about it and enjoy my food and give thanks for knowing what I do about it!!! So this becomes really about farm workers and not personal health
Thanks Geoffrey for this. It occurred to me after the fact but I didn't go back to edit. I buy organic when I can not for my health, but for voting with my dollar to reduce chemical usage for the environment and workers. I was just shocked at the idea of destroying perfectly good food. This isn't Snow White, and those aren't poison apples. At least give them away to someone in need.
Katydid wrote:I use the Aroma Rice Cooker. I make my own Rainbow Rice every week (brown and black rice, wild rice and red quinoa) and it comes out perfect every time. I also use it to make steel-cut oats. Mine is non-stick and came with a measuring cup, rice paddle and plastic steamer insert. It important that you use the measuring cup provided and add water as instructed. It's not the same as on a stove top. I make enough rice/quinoa and oats to keep for 4-5 days in the fridge and then make it again. This is the model I have and I absolutely love it:
http://www.aroma-housewares.com/kitchen ... d=vEDI7mbm
Kate
GeoffreyLevens wrote:For any who care about this, Aroma makes rice cooker/steamers w/ teflon liner and without, the latter are surgical stainless steel only.
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