December 15, 2011
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I am all for organic food and buy it whenever I can (as long as the price is not too outrageous). But, I do so out of concern for the environment and for the farm workers. There is, to my knowledge, no scientific study that shows harm to people from eating non-organic food (if you know of one, please let me know). In fact, a close examination of the organic food movement shows some strange inconsistencies. For example, nicotine, naturally occurring in tobacco, has long been known to be toxic to humans, but it is permitted as an insecticide on organic food because it is a “natural” product. The same is true of other toxic natural pesticides such as rotenone and pyrethrum. Yet, synthetic pesticides with demonstrably lower toxicity are banned. Go figure!
It’s also a myth that organic foods retain more of their nutrients—the best evidence says that this is not the case. It’s also been claimed that organic foods are produced with higher safety standards and are less likely to have, for example, e. coli contamination. Nope.
Another myth is that organic food comes from small, family-run farms and buying it helps support the individual farmer as opposed to the huge corporations. Nope again. The big corps have jumped on the organic bandwagon in a big way, which is a good thing, but organic is no longer the province of the small farmer. In fact, at our local (and excellent) farmers’ market, a majority of the vendors, all small local farmers, do not sell produce that is officially organic because of the hassles and expense of getting the organic certification.
So, buy organic by all means if you want, but do it with a knowledge of the facts.