I have a theory -- if the food rots, it’s a good thing.
I like grapes. I also like tomatoes. If you remember back in the early 1990s, if you (or your mom) went to the grocery store and grapes were in season, you would buy them, store them in the refrigerator, and after about 1 week, if you hadn’t finished them, they would have moldy stems and start to rot. Today in 2010, I go to Costco, I buy their premium packaged grapes, store them in the refrigerator, and two weeks later, wow, they still look pretty perky…eerily perky.
Call it genetically modified or laden with pesticides, conventional food today is WAY different from food our grandparents used to eat -- WWII somewhat marks the change. Toxins and pesticides that were created in and for that war creeped into our food supply, increasing yields to feed the world but causing unknown impact on our bodies, our children's bodies and future genetics.
So, what’s my test? If the food rots in my refrigerator after a few days or a week, it’s one good sign. Not to say that just because food rots it must be good for you, but rather pesticide sprayed food usually takes longer to decompose, and the breakdown is not as moldy, crusty or slimy (hope you are not reading this over a meal!). If you haven’t seen this, Morgan Spurlock (from the movie Super Size Me) tests McDonald’s burgers, fries and the rate at which it rots. Take a look if you haven’t seen it before, and for those who have, it’s a good reminder.
http://www.youtube.com/watch?v=j-ljW5YEdao&feature=related
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