Keith
re organic food studies
What epidemiologists have been monitoring the results?
In fact, recently the British Food Safety Agency concluded a study of organic food and concluded there was no health or nutritional advantage to it compared to other foods.
http://www.guardian.co.uk/environment/2009/jul/29/organic-food-nutrition-fsa
Organic food enthusiasts usually try to say that pesticide residues in conventional food make it less safe. However, conventional food is routinely tested by a number of authorities (Here in New Zealand it is by the NZ Food Safety Authority) and sufficient pesticide residue to represent even the slightest risk is rare to the point of non existence. According to the journal put out by the NZFSA (
Food Facts), 50% of all tests for pesticides known to have been applied return a finding of too low to detect - about one part per trillion or less. The other 50% are almost all way less than one part per million. These levels are totally insignificant in terms of health.
In fact, overall, organic food has substantially more pesticide residue than conventional, if you take into account natural insecticides. That is because organic plants, being more attacked by insects, produce a lot more natural insecticide. In some cases, such as my zucchini example, this becomes quite significant, and can be hazardous to health.
Another problem with organic crops is from toxic fungi, spread by insects. For example : the fungus
Fusarium grows on organic maize, because lack of insecticide spray means insects attack it, and spread the fungus with their mouthparts. This means higher levels of the fungal toxin fumonisin (which can cause serious birth defects - to the human brain).
http://books.google.co.nz/books?id=...v=onepage&q="organic maize"+fumonisin&f=false
Organic maize consistently scores the highest levels of this hazardous toxin.