11.01.08
Jami Nelson always tried to eat healthy and take good care of her body, so she was stunned to learn she had breast cancer at the age of 25.
Her cancer now in remission, the 26-year-old nurse is much more careful about what she eats. Nelson said she chooses only organic milk and meat despite their higher cost because of the way they are produced, without antibiotics and added hormones.
Organics give her peace of mind, and Nelson is willing to pay more to get it. But some experts say that’s all she’ll get—that there’s nothing healthier or better about organic food.
Alex Avery, director of research and education for the Hudson Institute’s Center for Global Food Issues and author of “The Truth About Organics,” said there are several misconceptions about organic food that make people believe it is healthier and better for the environment.
“It’s a total con,” said Avery, a plant scientist by training. “There is not a shred of science” to back up claims that organic is safer or more nutritious, he said.
Avery said that not only isn’t organic always healthier for consumers, its perception of being friendlier for the environment isn’t always true, too. Although many organic crops require less energy in terms of fertilizer in production, conventional farms can produce more food and use less energy.
But Holly Givens, spokeswoman for the Organic Trade Association, which represents the $17 billion organic industry in North America and has 1,700 member businesses, said that there are real benefits to choosing organic options.
“Many consumers see a link between agricultural practices and the health of the earth, and how those systems are interconnected with human health,” Givens said. For example, organic practices she said help protect water supplies and counter the effects of global warming by keeping carbon in the soil.
According to Packaged Facts, an industry research firm, estimates of 2008 sales of natural and organic food and beverages will continue at a double-digit growth rate to reach $32.9 billion, despite a faltering economy.
Despite his concerns, even Avery concedes that organic food is here to stay. He’s cut back to part-time at the institute.
“There’s no money in being on the common sense side against a very popular bandwagon,” he said.
—Fox News, 10/4/08
Her cancer now in remission, the 26-year-old nurse is much more careful about what she eats. Nelson said she chooses only organic milk and meat despite their higher cost because of the way they are produced, without antibiotics and added hormones.
Organics give her peace of mind, and Nelson is willing to pay more to get it. But some experts say that’s all she’ll get—that there’s nothing healthier or better about organic food.
Alex Avery, director of research and education for the Hudson Institute’s Center for Global Food Issues and author of “The Truth About Organics,” said there are several misconceptions about organic food that make people believe it is healthier and better for the environment.
“It’s a total con,” said Avery, a plant scientist by training. “There is not a shred of science” to back up claims that organic is safer or more nutritious, he said.
Avery said that not only isn’t organic always healthier for consumers, its perception of being friendlier for the environment isn’t always true, too. Although many organic crops require less energy in terms of fertilizer in production, conventional farms can produce more food and use less energy.
But Holly Givens, spokeswoman for the Organic Trade Association, which represents the $17 billion organic industry in North America and has 1,700 member businesses, said that there are real benefits to choosing organic options.
“Many consumers see a link between agricultural practices and the health of the earth, and how those systems are interconnected with human health,” Givens said. For example, organic practices she said help protect water supplies and counter the effects of global warming by keeping carbon in the soil.
According to Packaged Facts, an industry research firm, estimates of 2008 sales of natural and organic food and beverages will continue at a double-digit growth rate to reach $32.9 billion, despite a faltering economy.
Despite his concerns, even Avery concedes that organic food is here to stay. He’s cut back to part-time at the institute.
“There’s no money in being on the common sense side against a very popular bandwagon,” he said.
—Fox News, 10/4/08