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UK's FSA Finds No Health Benefits To Organic Food
blackbeak writes "The UK Food Standards Agency's 'Independant Organic Review' results were just released, and the BBC rushed to publish the findings in the shockingly titled article, 'No Health Benefits to Organic Food.' From the article, 'There is little difference in nutritional value and no evidence of any extra health benefits from eating organic produce, UK researchers found.' A peek into the research at Postpeakpublishing provides a slightly deeper look."
The review did not look at pesticides or the environmental impact of different farming practices.
says it all really.
Yes, I'm left. You have a problem with that?
Last time I checked food is not 'made' in cow shit. Unless of course there are small pixie like creatures in cow pat factories making food that the rest of the world is yet to discover. Kinda like cow shit oompa loopmas.
Users... the only thing keeping 1st level support from being the bottom feeders.
The report specifically doesn't look into the main reasons why I tend to buy organic - which aren't do to with health issues primarily, but to do with environmental and animal husbandry factors.
In the UK at least, organic farmers do practice lower intensive farming, leaving hedgerows in and wider strips for wildlife to flourish, they're not allowed to use antibiotics to promote growth in cattle (though they can use antibiotics to treat disease).
I've never taken the health issues seriously, but I do take biodiversity (and antibiotic resistance) very seriously and I'm more than willing to pay a little more to farmers who take additional care to help protect the country's wildlife.
There is one exception to this: I do buy organic carrots with health mind. Various studies have shown that carrot skins do retain a fair amount of insecticide and other pesticide residue. I'm a lazy bugger who likes to eat carrots raw without peeling them and so feel marginally happier choosing organic.
taken from wikipedia's entry on organic farming: Excess nutrients in lakes, rivers, and groundwater can cause algal blooms, eutrophication, and subsequent dead zones. In addition, nitrates are harmful to aquatic organisms by themselves. The main contributor to this pollution is nitrate fertilizers whose use is expected to "double or almost triple by 2050". Researchers at the United States National Academy of Sciences found that organically fertilizing fields "significantly [reduces] harmful nitrate leaching" over conventionally fertilized fields: "annual nitrate leaching was 4.4-5.6 times higher in conventional plots than organic plots".
The problem with your point is - in my opinion - that in the area of food, technological advancements are either scams or used to sell us processed cheap shit.
Our national consumer protection organisation recently published a list of what some "food" items really are made of. Technology is used to get away with as little of the original ingredients as possible and add as much cheap filler (corn, soy, cheap oils) as possible. How can technologically engineered food with 20% real ingredients for taste and 80% cheap filler be good?
Just checked the new import rules on Food Agency website.
Sad to say, Australians are still permitted to import V*g*m*te.
"Cock Up Your Beaver" does not mean what you think. This sig is intended to clog filters and annoy do-gooders
But its not always sold as such. I know plenty of people who think that organic is healthier. Organic food advertising and stores actively push that myth.
I still have more fans than freaks. WTF is wrong with you people?
A [name insitution here] study has determined that using electric cars does not get you from point A to point B any faster than combustion engine powered cars..
Doh !
--Ivan
Replace "Health Benefits" with "Nutritional Benefits" and it's ok. You certainly won't starve eating non-organic food. And you'll get pretty much the same level of basic nutritional elements (vitamins etc.).
But you will get more pesticide contamination, more genetically modified food, more additives and a few other nasty bits and pieces. And you will create more impact on the environment.
And keep in mind that this was a meta-study, just looking at existing publications. Their selection criteria pretty much guaranteed the domination of conventional food studies carried out by the industry.
-- Truth suffers from too much analysis.
Couldn't agree more.
That and all the chemically dependant "fast-grow, high-yield" fruits and vegetables taste like arse compared to the more traditional ones.
Going for higher, cheaper yield is not always good.
Illegal immigrants?
Technology in food production isn't just for processed food, it's having a tractor to work your ground instead of a digging stick. Even organic farming uses technology, the question is which technologies to accept and which to reject. Personally I'm not a big fan of poisons sprayed on my food regardless of what this study says.
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That, I think, is really the true damage that tech has done to food. They left it flavorless.
Hell, no wonder people get obese these days, junk food has more flavor than natural foods. Tomatoes are my pet peeve. I no longer can stand to buy tomatoes at a grocery store, especially for something like home made salsa. They are bred for transport only I think...and picked so early, they don't mature enough on the vine. I remember back when I was a kid, and tomatoes had GREAT flavor, they really let you know summer was here.
Not long back, I went to a tomato type 'festival' where they had all these heirloom varieties raised by people (not corporations), and it took me back to the old days. FLAVOR!! They were good...and I'd forgotten, real tomatoes aren't perfectly round, they are often knarled up, blemished, and sometimes weird colors other than bland dull red colored.
About the only way to get a good one is to grow them yourself. I learned to can so that I can grow some, and have that fresh flavor also during the winter months.
I won't even go into how the fscking jalapeno has had the heat bred out of it, and you can't tell in the store what the heat level of a jalapeno is....I now still 100% to serrano chiles...at least they haven't fucked with those yet.
Produce...we've killed the flavor of it. Then, there's meat. I remember what a good steak tasted like. Even today, if I lay out cash to get a prime grade cut...it barely has the flavor of the old days. They've bred out the marbling, the little flecks of fat within the meat fibers that is where the flavor comes from. I saw the other day, a picture they used to use like in the late 50's early 60's to grade prime beef...compared to one today. What a difference, the old ones had meat that was downright almost pink in color due to the fat content in it. That was flavor.
I'd rather have that every once in awhile, that 100% lean and flavorless every day.
I still love to cook, and I buy when I can at farmer's mkts to support the local economy and get quality produce...but, when I have to used grocery store bought stuff, I really have to season things higher to bring out what hidden flavors remain in today's corporate farmed produce and meats.
Light travels faster than sound. This is why some people appear bright until you hear them speak.........
>>>but for the last 3 or so months that you were in the womb, you were floating in your own excrement.
No your not. A baby's bottom is "plugged" with a semi-solid material that doesn't come-out until the first bowel movement (after birth). So no solid poop floating around. And all liquid waste material aka urea is removed directly from the baby's bloodstream by the umbilical cord.
"I disapprove of what you say, but I will defend to the death your right to say it." - historian Evelyn Beatrice Hall
Recently I was forced to live without a refrigerator. I bought a few heads of lettuce from the local supermarket; and I bought a few from the local organic farmers' market. Stored under my bed, 80 degree temperatures. Supermarket lasted one day before it was mush; local+organic, nearly a full week.
When I got up this morning, the last thing I expected to read about was someone storing lettuce under his bed. Guess I can get to work now.
I am not a crackpot.
What they did not look at was the effect of using herbicides and pesticides on health.
Or how about the impact of herbicides and pesticides on the land on and around the farm where the food is grown? It isn't just about the food itself; personally I think that food that isn't making the surrounding environment toxic is healthy for me and my kids too.
I Am My Own Worst Enemy
Please do me, and everyone else here, a favor and shut up unless you actually know what the hell you are talking about. I don't chime in on the discussions of different programing languages because I'd be completely out of my depth. You Obviously are out of your depth, along with most other /.ers, and should refrain from posting in these discussions unless it is to ask a question, because that is all you are educationally qualified to do.
Contrary to popular belief, Organic food does use pesticides and fertilizers. They are just limited in which ones they are allowed to use. The pesticides are of older categories, derived from other plants, hence being acceptable as "organic". However, they are not as effective as the newer ones (which is why we use the newer ones in the first place) and in order to work effectively require much higher application rates (lbs/acre) and more frequent applications (10-12 times/season instead of 3-6).
Even with the use of these "Organic" pesticides and fertlizers, they cannot produce the same number of bushels/acre. That means that they need to use more acres to grow the same amount of corn or soy. Never mind all of the diesel fuel consumed by running the tractor over more land more frequently in a given season.
When it comes to animal agriculture it's even worse. Chickens have a Huge dietary requirement for the amino acid Methionine, but grains are poor sources of Methionine. In order to meet the requirement without doubling the number of days to market (from 7 to 14 weeks) all conventional, as well as all "Organic" broiler chicken diets contain a source of synthetic Methionine activity. All regulations governing organic animal production allow for a Methionine Exception.
Without these exceptions, producers would be forced to either double days to market or achieve adequate Methionine levels by dramatically over feeding crude protein (~30% vs. the normal of ~20%). The excess amino acids that make up the Crude Protein would be catabolized and stored as fat, with their associated Nitrogen groups excreted as waste. Excess waste Nitrogen is a Huge environmental issue because Nitrogen is usually the rate limiting nutrient in saltwater environments. Excess Nitrogen from fields and composting poultry litter can end up getting into local water and causing Eutrophication.
Alternatively in "Modern" broiler chicken diets you can actually feed diets containing as little as 12% Crude Protien, with extensive use of synthetic amino acids. This results in identical or occationally superior performance on the part of the growing birds, and Dramatically Reduced levels of Nitrogen in the animals waste. This also saves money for the producer, limits the potential for negative environmental impact, and is practically required if you are going to stay on the right side of environmental regulations here in the US.
There is nothing "Environmentall Friendly" about Organic food. Organic food and Sustainability are actually antithetical to each other. I would say that buying organic food is financial masterbation, except that's not fair to masterbation. They both make you feel good, but only Organic food is actually bad for the environment.
Bureaucracy expands to meet the needs of the expanding bureaucracy.-Oscar Wilde
Your short response is so pregnant with errors of thought, that I wonder if it were not meant merely to goad.
Let us suppose that your monoculture becomes the opportune host for a parasite, and eliminates 80% of all strawberries on earth - as there are no other lines to introduce for survival. This has already happened once, to the Banana. The chalky item eaten today, a "Cavendish" is very different from the fruit of my early childhood. That's because those "Big Mike" variety went extinct in the '60's from Panama disease. The replacement was discovered in Asia after many years - and was transplanted in Central America. Trust me, youngster: it's a poor replacement.
Your proposition says the particular choices that we are making at this point in economic, climatic and political history are near-perfect, and without genetic diversity, will serve nearly all circumstances into perpetuity. Not bloody likely.
You also assume that lines are chosen for their "tastiness". This is almost NEVER the case! They are chosen for pest/pesticide hardiness, storage and shipping convenience - and... their suitability to industrial-scale monoculture methods!
For my point, try eating an heirloom apple sometime. Do so, while also sampling that tasteless Fuji from you favorite grocers.
"Speaking the Truth in times of universal deceit is a revolutionary act." -- George Orwell