Organic Farming
A survey of existing literature co-authored by Carl Winter, director of the FoodSafe Program at UC Davis, and Sara Davis, of the Institute of Food Technologists, makes three main points:- Research has consistently shown organic foods contain less pesticide residue than conventional food, but “the marginal benefits of reducing human exposure to pesticides in the diet through increased consumption of organic produce appear to be insignificant.”
- Some studies indicate organic production methods result in higher nutrient levels, but the same mechanisms that can produce potentially beneficial things like polyphenolic compounds may also generate higher levels of toxins such as glycoalkaloids in potatoes and tomatoes.
- Some research suggests the widespread use of animal manure as fertilizer in organic production can, when composted improperly, result in a higher occurrence of pathogens than conventional farming.
“Study: Organic not necessarily better option” by James Temple