Safety of Organic Vegetables

Those who advocate eating organic food claim that food that is produced using organic measures is safer than food that is produced using conventional methods. The fact that there are (supposedly) no chemical fertilizers, no toxic pesticides, and no drugs used in the production process is the basis of the claim that food produced using organic farming and ranching methods is safer for human consumption. But is it?

It’s been my experience over the years that there are always at least two sides to every story, and usually a lot more sides if there is money involved. There IS money involved in the war between organic and traditional food producers.

We know what organic food producers say. They say that food that is not contaminated with chemicals and drugs is simply safer, and the argument certainly makes sense. But, of course, there is another view of the subject. Those who advocate conventional farming methods say that food that is produced using organic methods is more susceptible to new strains of bacteria and pathogens.

So, who is right? Is organic food safer than traditional food? Is organic food downright dangerous? According to the information that I have read, the answer is that organic food is safer.

The people who are raising the questions about the safety of organic food are worried because organic food production is growing. In relation to overall food production worldwide, land that has been certified for organic food production is tiny, even miniscule – but it is growing. And that growth is apparently of great concern to those who stand to lose a lot of big bucks when farmers and ranchers stop buying those chemical fertilizers, toxic pesticides, and drugs.

As more and more farmers and ranchers turn to organic farming and ranching methods because it is obviously much more profitable in the long run, fewer chemical products are being sold. It’s always about the money!


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