Comprehensive Analysis of Organic vs Non-Organic Foods
The Sparc- open access to science July 15, 2014
This week sees the publication of the most comprehensive analysis to date of the nutritional composition of organic versus non-organic foods, and the accompanying levels of pesticide contamination. Published in the British Journal of Nutrition by UK scientists (Barański et al., 2014), the meta-analysis involved 343 peer-reviewed studies and found increased antioxidant levels in organic produce, many of which have been linked to reduced risk of chronic diseases. Pesticide levels were four times higher in non-organic produce and toxic metal levels were also significantly higher in non-organic foods.
The EU is set to increase the daily acceptable intake [of Glyphosate i.e. Round-Up] by 67 %, going against the independent science showing multiple pathways by which glyphosate causes serious harm to human health. The re-assessment, submitted to the European Safety Authority in January is fatally flawed by conflict of interest (Swanson and Ho, 2014). See Swanson (2014) for details on toxicology.
The US is on the verge of approving a new type of genetically modified crop, tolerant to the herbicide 2,4-D (as well as glyphosate). 2,4-D has already been associated with many illnesses including cancers, as summarised by Cummins (2012). A report by Centre for Food Safety has also summarised the issues surrounding this technology in Going Backwards: Dow’s 2,4-D-Resistant Crops and a More Toxic Future Exposure to 2,4-D.
Find all the above mentioned reports here