Organic: better, the same or worse?

Is organic food better for you?

While things _may_ have progressed to the point where we are getting negative returns on our investment, for the most part the last several centuries of steadily increasing technological application toward food has resulted in dramatically reduced deaths, dramatically increased yields and as a consequence, a whole lot more humans to deal with. The majority of organic products come with increased incidence of illness and reduced yields and as a consequence, can only support a smaller population. There have been reproducible differences detected between organic and conventional foods, but those differences are generally (scientifically) not considered significant. Much like the folderol regarding the supposed dangers of microwaving foods (interestingly there are fewer reports on the massively greater scientific documentation on the health hazards of charring food), there is no real evidence that organic foods are in any way healthier than their non-organic counterparts. As a consequence, it boils down pure and simple to an emotional decision, there is no science to support the decision to go organic but there is clear science that overall organic has increased incidence of illnesses (due to the general lack of oversight, e.g., unpasteurized milk).

This isn’t to say that there aren’t viable methods to produce the same food with a vastly lower impact on our environment, just that ‘organic’ food isn’t worth the price unless you like overpaying for the same benefit.

Author: Tfoui

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