Larry A. Law
Fungicides are designed to disrupt the cellular processes of detrimental fungi which attack fruit and make it rot before its time. Scientists prepared a study to investigate how fungicides could inadvertently interfere with the production of the essential flavor and nutritional compounds in the strawberries. You would think that the fungicide companies would have done this years ago before their fungicide was approved by governmental regulators, but better late than never! Researchers applied the two most commonly used fungicides on strawberries: boscalid (BOS) and difenoconazole (DIF). Scientists found that the strawberries sprayed with these fungicides had a dramatic reduction in soluble sugars and nutrients like Vitamin C. Some of the sugars were also converted to acid, making the fruit less sweet. Oxidative damage also muted the scent and flavor. These negative effects were strongest in the fruit sprayed with BOS. Researchers discovered that BOS directly impacted the genes involved in producing sugars, nutrients, amino acids, and volatile compounds. Blind taste testing showed that consumers consistently preferred the untreated strawberries.
Pesticide Use In the U.S. and Europe
As reported by ZME Science, "Pesticides not only impact the flavor profile of fruit and vegetables by altering molecular signaling, but may also be harmful. According to data that the Department of Agriculture and the Food and Drug Administration in the United States released in 2022, over 70% of non-organic fresh produce sold in the U.S. contains residues of potentially harmful pesticides. Some of the most widely sprayed crops include strawberries, apples, cherries, spinach, nectarines, and grapes. Across the ocean in Europe, a study by the Pesticide Action Network (PAN) found that a third of apples and half of all blackberries surveyed had residues of the most toxic categories of pesticides, some of which have been linked to health conditions including cancer, heart disease, and birth deformities."
Flavor and Nutritional Value Are Linked
The scientists noted in their study that the flavor profile of fruits and berries is linked to their nutritional value. For example, the sweetness in the fruit comes from the glucose or fructose present. The scent or aroma comes from the esters and terpenes, which are the aromatic compounds giving off the pleasant smell. A reduction in flavor is a reduction in nutrition.
The Threat to Traditional Farming
Bill Gates, cofounder of Microsoft, is now America's top land owner with over 242,000 acres of prime farmland in Washington, Illinois, Iowa, California, Louisiana, and elsewhere. Gates has a big vision for all that land, but it doesn't involve organic, regenerative farming. He is a big supporter of bioengineering (GMO) and synthetic, ultraprocessed lab-grown food.
However, some of the hero-farmers trying to fight the globalists, big government and big tech are Amos Miller's organic farm in Lancaster, PA, Will Harris' regenerative farm at White Oak Pastures in Bluffton, GA (that Angie and I have personally visited), and Tom Stearns with High Mowing Organic Seeds. Sometimes it feels like David fighting Goliath, but when you fight for truth you are entitled to God's help to move mountains and slay giants. Take a few minutes to visit these websites and be inspired by all the good they are doing to keep our food natural, real and whole. Take personal action and buy organic fruits, vegetables and seeds. If we choose to fund organic, non-GMO foods, the industry will respond to the consumer's wallet. Also, make sure to buy meat that is responsibly raised. If we all act together, we can make a difference.