Organic Food Myths

There are always at least two different opinions, no matter what the subject is. Organic food isn’t an exception. I always wonder where and how these myths start and who starts them. It’s been my experience that most often the people who start myths and rumors are those who stand to gain in some way. In this case, that would be those who produce food using traditional methods – chemical fertilizers, toxic pesticides, and drugs – but you can draw your own conclusions. Let’s just bust some of the most prevalent myths.

Myth 1: Organic farming is inefficient because organic food is more expensive than regular food. Busted! Inefficiency isn’t the problem. The problem is that farm programs and subsidies are there to benefit traditional farming and ranching and not organic farming and ranching.

Myth 2: Less food is produced per acre using organic farming than is produced per acre using chemical-based farming. Busted! When land is converted from chemical-based food production to organic-based food production, there is a temporary decrease in production per acre, BUT after about three years, organic acreage is just as productive as and often more product than it was when it was used with chemical-based farming methods.

Myth 3: The level of pesticide residue on nonorganic food is small and perfectly safe. Busted! Pesticide residue is limited by government standards, but nobody tells you that the “safe” levels are based on the levels deemed safe for adult men who weigh 154 pounds. They aren’t safe levels for small women or for little children.

Myth 4: Nonorganic food is just as nutritious as organic food. Busted! It’s been a while in coming, but there is solid scientific proof that there are up to 50% more antioxidants in organic fruit and vegetables that contain them, and up to 30% more vitamin C in tomatoes.

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