The organic food argument
POSTED 06.09.2012 @ 11:30
If you’ve ever found yourself tossing up between organic and non-organic vegies at the grocery store, you might be interested in recent findings that shed light on what ‘organic’ actually means. While the term organic is often associated with nutritionally-superior, eco-friendly produce but a new American study suggests the buzz surrounding this label might be misleading.
Researchers from Stanford University and the Veterans Addairs Palo Alto Health Care reviewed more than 200 studies that compared either the health of people who ate organic food or the nutrient levels in produce. Food under scrutiny included organic and conventionally grown fruit, vegetables, grain, meat, eggs and milk.
Crystal Smith-Spangler, lead author of the study, found no difference in the amount of vitamins in plant or animal products in organic or non-organic food. The only slight variance was more phosphorous in organic products and slightly more omega-3 fatty acids in organic milk and chicken, according to a handful of the studies reviewed.
Biological Farmers of Australia (BFA) have responded to the report, saying it misses the point of why people buy organic food. The Australian Organic Market Report,commissioned by BFA, has found that the number one perceived benefit of buying organic food is that it is chemical-free,” rather than for its nutritional value, says Holly Vyner, general manager of BFA. While Smith-Spangler hopes her study will help people make a more informed choice in the supermarket, and dispel some of the myths surrounding organic food, Vyner points out that research needs to be done on Australian produce, where standards are highly patrolled. “Consumers can ensure their dollars are being well spent on products which meet these stringent standards by looking for a certification mark as a guarantee such as the Australian Certified Organic ‘Bud’ logo,” she says.
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