Pesticides: Contemplating how Chemicals affect our lives.
My boyfriend and I were talking about tea.
He loves tea and we are both extremely careful about ingredients and organics. We recently bought three different kinds of Black Tea. One of which is loose leaf Twinnings Irish Breakfast in the can. The can is very cool and can be used again later and has no bags that are bleached. But it is not organic, so he heads to the computer to research tea and pesticide residue.
As he reads, he keeps saying, ” I don’t want to know this!” As he proceeds to read out-loud the blogs of several people who have also done research about pesticide residue. Yikes!
Most of all tea is grown in either China or India where regulations and standards are different than in the US and the European Union. This got me thinking.
How can we really know how much pesticide and chemical each plant is actually absorbing? What about the people who are spraying these chemicals? They are absorbing these chemicals through their skin and into their lungs. The plant itself is being sprayed, so the leaves are absorbing and the residue is also going into the soil and again being absorbed by the roots.
How can this not affect the plant and ultimately not affect us as well? And — do we really want to know?
My boyfriend admits he didn’t want to look it up until now. It had occurred to him for quite a while but he always chose not to do it. This brings me to another pondering. How do we choose? Why do we choose? When do we choose? We choose when we are ready. Which confirms my own encouraging, start where you are!
Researching any form of information can be overwhelming.
There is so much information out there. The internet is helpful and not so helpful in this regard. When it occurs to you to dig deeper into your knowledge for more information, choose one thing at a time and when you feel you have the info you wanted; stop! Over doing research for one topic can then lead to overwhelm. I think it is better to then go to another item or subject than sitting in overwhelm and anxiety about just one thing that is causing you to freak out.
Diversify your knowledge, keep probing and inquiring. There is always something to learn and uncover.
As I have said before, food is our fuel.
How it is grown, tended to and treated does affect us. Being conscious and aware of what is in our food is important. We nurture and care for our own bodies on such a deep level. No one else can do this except ourselves. Reading ingredients labels, doing research and voting with our dollars are all part of increasing our own awareness.
If you are wondering where to start, simply open your fridge or your pantry. Pick one item you are curious about, read the ingredients label (if there is one) and investigate your curiosity about it. Voila! You are on your way to taking charge of your own body and health.
No one else in the whole world has more influence over you or your best interest in mind. You are the one! Start where you are!
Be informed! Be Healthy! Be well!
Latest posts by Melissa Rubin (see all)
- Self-Awareness — You Have A Choice & You Are In Control. - January 10, 2015
- I Want A Tingly, Healing Connection! I Choose Empathy! - December 11, 2014
- Getting Out of My Own Way. - October 5, 2014
- Being Human is my Greatest Challenge. - June 12, 2014
- Chopping onions — an excuse to cry. - February 9, 2014
- Going beyond what you think you can. - January 30, 2014
- Releasing what no longer serves You: 2 things to ask yourself. - October 30, 2013
- Pesticides: Contemplating how Chemicals affect our lives. - August 17, 2013
- Confessions of a Sugar Addict. - June 5, 2013
- Everybody Has a Story to Tell. - May 16, 2013
- Thanking the Dog. - March 14, 2013
- Gazing Into Our Own Soul. - March 5, 2013
- The Chemistry Of Connecting. - February 26, 2013
- Don’t be ashamed to weep. - February 20, 2013
- I am a powerful individual in the flow of change! - January 30, 2013
- Knowing the truth of who we are. - January 15, 2013
- Compassion 101. - December 23, 2012
- Women, healing and power. - December 13, 2012
- Food is emotional. - November 6, 2012