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Naturally occurring pathogens in Organics versus Chemical Preservatives in Supermarket food

Posted by leftblank

I'd like to know more about the relative risks of naturally-occuring pathogens in Oraganic-foods versus the chemical preservatives in Supermarket food.

For example, there is a possible naturally-occuring toxin in naturally-ground Peanut Butter that may not be found in Supermarket Peanut Butter.  (Although there was a massive Supermarket recall of Peanut Butter recently).



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While not relevant for peanut butter unless you're grinding it yourself, generally speaking if you wash organic produce in a sound fruit and veggie rinse you are much safer than you would be consuming pesticides - most of which are neurotoxins. 

You can read a bit more about it here <>

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