Today’s Boston Globe reports that “Organic food may not be much healthier,” according to Stanford University doctors who reviewed past studies on organic versus conventional foods.
But, as with contracts, it’s important to read the fine print. The article also goes on to say:
- Organic produce had a 30% lower risk of containing detectable pesticide levels
- Germs in non-organic meas had a 33% higher risk of being resistant to multiple antibiotics
- Organic foods may be better for the environment and look and taste better
It is true that organic foods are often 1.5 to 3x the price of conventional foods, but with soaring cancer rates, as well as loss of many species and degradation of soil, water and air quality, it may be a price worth paying.
What’s your policy on organic foods?