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Thursday, 04 October 2012 22:33

Forceful efforts to devalue the benefits of eating organics

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Study questions how much better organic food is

1.“Unsure, Stanford University doctors dug through reams of research to find out — and concluded there's little evidence that going organic is much healthier, citing only a few differences involving pesticides and antibiotics.”

vegfruitandjuicejpg 15042010-112057The ongoing attempt to authorize and validate harmful pesticides in conventionally grown foods is offensive. Informing the public of scientific conclusions about organic foods is an attempt to convert our beliefs to an acceptance of conventionally grown foods over organic. Historically farmers have always fought with insect invaders but they used the most natural methods relevant to the times. The increase in modern day pesticides has its roots in the weaponizing of chemical agents. Research for chemical agents was based on specifically targeting certain organisms which ultimately involves both humans and insects.

There remain tremendous confusion about the definition of Organics and GMO’s. Does organic mean that it’s not GMO or what about non-GMO foods grown conventionally…what are the guidelines. Below is a short summary clarifying these guidelines:

What's the difference between non-GMO and organic?

Posted by Neil E. Levin, CCN, DANLA

IP-Certified Organics are produced without GMOs (genetically modified organisms) but are not tested for potential GMO contamination by pollen drift, etc. The IP stands for 'identity preserved"; in other words, there is an audit trail documenting the production and process inputs and a third party certifier overseeing and signing off on the paperwork. All crops and foods produced under this designation meet U.S. Department of Agriculture (USDA) regulations under its National Organic Program (USDA-NOP) that include allowable and non-allowable agricultural and food production inputs. Such inputs include irradiation (not allowed), agricultural chemicals (only natural source ones allowed), and GMOs (not allowed). There are also lists of allowed/not allowed food additives and rules for making label claims for organics.

IP-non-GMO certification is similar, but this certification is only for processes that exclude introducing GMO substances or seeds. The difference is that there are other restrictions as to what is allowed to be used with organics that don't apply to non-GMO conventional foods. For example, agricultural chemicals, synthetic food additives, etc are allowed with non-GMO but not for certified organics.

Testing is another issue. Testing of such products is not widely done, and studies have shown that there is less GMO contamination of certified organics than conventional crops when neither is supposed to contain GMOs. Exports to Europe may require GMO testing to be done and results must be under a threshold (typically 0.5% maximum). But most certified organic and non-GMO certified ingredients are not tested for residual GMOs that could have gotten in by seed contamination, pollen drift, handling errors, etc. and this is usually not considered to be a significant problem that requires testing.

What is being ignored by those who are bent on promoting conventionally grown foods and GMO foods; are the number of people with increased allergies and the increase in auto immune disorders and other health disorder. There is such an effort to avoid all association between the two. Organizations like Monsanto bank on the absence of common sense in the minds of the general public. Common sense would diktat that the body might object to foreign chemicals/substances and genetically modified foods. What we must rely on is to educate ourselves for it is evident that we cannot rely on governing systems in place to select food and health options that are in our best interest.


  1. 1.Study questions how much better organic food is


  1. 2.What's the difference between non-GMO and organic?


Last modified on Friday, 05 October 2012 00:00