Why Organic? Because the Alternative is Toxic!

00:00–4:45 Introduction and guest presentation: Assoc. Prof. Dr. Bülent Şık.
4:45–5:58 A comprehensive definition of food safety.
5:58–6:20 Children and teens today are exposed to more toxins than previous generations.
6:20–10:38 The history of toxic chemicals not only used in agriculture, but also developed for warfare.
10:38–14:01 Harms of toxic chemicals in food production.
14:01–17:39 Japan’s unique and protective approach to food safety regulations.
17:39–19:29 The U.S. is among the worst countries in terms of food safety.
19:29–22:47 Healthy soil needs 3% organic matter. In Turkey, 86% of farmland is below 2.5%, lowering food quality.
22:47–25:52 Ecological farming is vital not just for health, but for nature.
25:52–32:28 Toxic exposure in children can impair IQ and physical development.
32:28–34:01 Clinical studies link toxins to autism, dyslexia, ADHD, and learning disabilities.
34:01–37:11 What can parents do to minimize exposure?
37:11–40:57 Why diversity in diet is crucial.
40:57–42:04 Biohacking practices align with reducing toxic load.
42:04–48:29 Breathing is as important as eating when it comes to toxic exposure.
48:29–51:54 Misinformation on social media misguides consumers.
51:54–56:11 Which ingredients in packaged foods should we avoid?
56:11–1:00 How global food strategies shifted (especially in the U.S.) since the 1970s, sugar intake increased.
1:00–1:02 Why sugar is harmful, and how even baby formulas now contain added sugar.
1:02–1:06 What is organic food?
1:06–1:08 Should we choose organic products?
1:08–1:10 How to wash fruits and vegetables properly.
1:10–1:15 Dr. Şık’s message to food producers.
1:15–1:19 Rejected export products are sold domestically a public health risk.
1:19–1:20 Conclusion.