Recently there’s been some media specualtion about whether Organic foods are actually better for us than Non Organic foods.
According to the New York Times, scientists at Stanford Research have combed through 40 years of research comparing Organic vs. non Organic foods, and found that those labeled Organic have the same nutritional value as their non Organic counterparts. I’d love to know how many hundreds of thousands of dollars were spent on this research study to determine that an organic orange has the same nutritional value as a non Organic orange.
While I’m not a Stanford research scientist, I know enough to know that an orange is an orange is an orange. Right? So to say that we held a study to determine whether nutritional value content differs among fruits and veggies based on pesticide use (non Organic farming) is a bit ridiculous. It seems the better use of research funds is to explore the damage we are enduring from the rampant use of pesticides in our foods, and the effects of genetically modified organisms which are found in most of our processed foods here in America, as well as in the veggies and legumes on our dinner tables. And unless we raise enough fuss to fight it, it seems like we are heading down the road of further Genetically Modified foods, including fruits such as apples and oranges.
So why are Organic foods so expensive?
Many of you may not be aware that the government offers taxpayer-funded resources called subsidies to the farmers using genetically engineered seeds and who are saturating crops with insecticides and weed killers, while charging the organic farmers fees to prove that their crops are safe. As Robin O’Brien points out, that’s like being charged to wear your seatbelt.