A recent study from Stanford stated that organic food may not be much healthier than conventional foods. However food analyst Robyn O'Brien (who's TedX talks have been widely received and who has been named by Forbes Woman as one of “20 Inspiring Women to Follow on Twitter"), has something very important to say about this study. I also want to share this important information with you to make you aware that even though something might have been scientifically proven, it does not always mean that it is the (only) truth.
Last month’s report out of Stanford that organic foods may not be much healthier or more nutritious than their conventional counterparts has caused quite a stir.
A deeper investigation into the study reveals a few things that were not highlighted in the coverage.
While the scientists analyzed vitamins and minerals, suggesting little variation between foods produced organically and those produced conventionally using a chemically-intensive agricultural system, food isn’t simply a delivery device for vitamins and minerals alone.
We are quickly learning in this industrialized food era that our food can be full of a lot of other things. It has become a delivery device for artificial colors, additives, preservatives, added growth hormones, antibiotics, pesticides, insecticides and so much more.
The term “organic” actually refers to the way agricultural products are grown and processed and legally details the permitted use (or not) of certain ingredients in these foods.
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