Modern agricultural practices have led to ever-increasing amounts of chemicals being used on our food, and whether we’re talking about pesticides, herbicides or fungicides, most have deleterious effects on health.
According to the latest report on pesticide residues in food by the U.S. Department of Agriculture (USDA), a mere 15 percent of all the food samples tested in 2015 were free from pesticide residues. In 2014, over 41 percent of samples had no detectable pesticide residues on them. 
That just goes to show how quickly our food is being poisoned. At that trajectory, we may eventually find out none of the non-organic food sold in 2016 or 2017 was pesticide-free.
Recent news has highlighted a number of problems associated with this out-of-control use of agricultural chemicals, starting with atrazine.
Over the past few decades, leaders in Washington D.C. have kept American consumers in the dark about the truth regarding toxins in our food and medicine, all while denying us some of our most fundamental rights. However, thanks to leading journalists and seekers of truth, much of this corruption has been exposed. Jane Goodall, Ph.D. DBE and UN Messenger of Peace, wrote an amazing foreword for a revealing, chilling, and meticulously researched book published in 2015 about the auspicious and ominous beginning of genetically modified food in America.
With drought over the Dakotas after a soggy start to the 2017 spring wheat planting season, the crop is in peril of above 70% losses, this was preceded by a 35% loss of winter wheat across the USA. Now Canada is forecasting lowered yields as well.