Organic Food: It’ll Kill Ya

“Warning: Consuming organic foods could be hazardous to your health,” trumpets a fascinating special report from Eating Well magazine, which skeptically examines arguments usually leveled against conventional agriculture.

“It’s loaded with pesticides that are dangerous to your health!” you cry confidently. Yeah, sure. Except that no scientists have ever proved that low-level exposure to pesticides is harmful. And thanks to runoff and acid rain, most organic produce contains some pesticides anyway.

“Well, then, organic produce contains more nutrients,” you assert. Well, sometimes it does, sometimes it doesn’t. Organically grown tomatoes do contain more flavonoids—but they’re so much more expensive at the grocery store that consumers tend to buy (and eat) them so sparingly that overall consumption of nutrients is probably lower.

On and on the article goes, demolishing sacred nutritional tenets with logic and careful reporting. In the end, there are no easy answers; the story concludes that some organic fruits and vegetables are worth the premium pricetag, while others are just pricey retail therapy for anxious consumers. It’s nice to run across a story that draws a line between the two.

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