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Buying Organic: Worth the Cost?

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Monday, October 1, 2012   

RICHMOND, Va. - Much media attention has been given to the recent release of a Stanford University study that found little evidence of additional health benefits from organic foods. But other experts, including Joe Pedretti, an organic-education specialist at the Midwest Organic and Sustainable Education Service (MOSES), say the study was flawed, and that a number of unknowns remain.

"We just don't know what happens in the human body when we're constantly exposed to multiple synthetic chemicals, and so we tend to always say, 'Let's err on the side of precaution. Let's keep this out of our food supply.'"

Organic foods have three distinct advantages over food grown or processed in other ways, he explains.

"Reduced environmental contamination potential; economic return in local communities; and the reduction of this antibiotic-resistant bacteria exposure and potential."

Pedretti urges consumers not to rely on what he calls "some of these rather sensational headlines about this study." He says, to him, it isn't just about cost - it's about eating healthier food.

"In the vitamin content and secondary metabolites - which are things like antioxidants, which we all know are so important - they found that organic foods were 12 percent to 16 percent higher in those types of nutrients."

Pedretti points out that organic food does not contain additives, antibiotics, flavor enhancers, artificial sweeteners or preservatives that have been linked to health problems. He says the study failed to consider information easily available from the USDA and EPA about pesticide residue levels and the attendant risks.

Other, very similar studies - including one done in England - have been done, he says. They concluded that organic food does have higher nutritional value.

Another critique of the Stanford study is online at organicfarms.wsu.edu.


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