Fallacies and misconceptions of organic foods

Organic foods are a burgeoning industry in the United States. Although they encompass only about 3% of the total agricultural market in the US, that number is rapidly growing. Organic foods are those that are produced without the use of synthetic chemicals or though genetic engineering. They are also substantially more expensive then conventional foods. It is the opinion of many Americans that organic food is healthier and safer than conventional foods; an opinion that the organic food industry strives to cultivate. However, as former Agriculture Secretary Dan Glickman pointed out, "The organic label is a marketing tool. It is not a statement about food safety."

One major misconception about the organic food industry is that their products are not grown using pesticides. This is not entirely accurate. It is true that organic producers do not use any synthetic pesticides. However, they use many "organic" pesticides, which are pesticides derived from natural products. As Alex Avery of the Center For Global Food Issues points out, "Organic pesticides are the most heavily used agricultural pesticides in the U.S." Pesticides used by organic farmers account for over 25% of the total pesticide use in the United States. This figure does not include the most commonly used organic pesticide, Bt, because it cannot be measured in pounds per active chemical use. Also, many other common organic pesticides are not included in this figure because they are not measured, either.

Two of the most common organic pesticides, copper and sulfur, are used as fungicides by organic growers. Because they are not as effective as their synthetic counterparts, they are applied at significantly higher rates. This is disturbing because both sulfur and copper have greater environmental toxicity than their synthetic counterparts. The two most commonly used insecticides by organic farmers are Bt and oil (usually petroleum or soybean oil). However, a substantial amount of oil has to be used to achieve the same results as synthetic insecticides. Other organic pesticides are generally extracted from plants. One such pesticide, pyrethrum, has a demand satisfied by the hand harvest of about 600 million flowers per year. This accounts for a significant amount of green space that could otherwise be used as wildlife preserve or to grow food.

One type of pesticide that organic growers admittedly do not use, in any form, are herbicides. However, the development of herbicides has led to low-till farming methods that significantly decrease soil erosion and increase the sustainability of agricultural land. Bereft of this option, organic growers must rely on methods that lead to increased soil erosion, unless they maintain a strict crop rotation schedule.

Another type of pest control used by organic growers is so-called "biocontrol" techniques. This type of pest control relies on insects, fungi, or bacteria to destroy pests that are harmful to crops. Organic farmers promote this as a less environmentally damaging method of pest control. However, the introduction of such biocontrol can have a debilitating effect on local ecosystems. Since most biocontrol organisms are not native to the areas in which they are employed, they have led to substantial ecological devastation in several areas.

Not only do organic farmers make the claim that their products are environmentally safe, they also claim that organic products are healthier. However, there is no evidence that this is the case. As a US News and World Report article stated, "organic foods are no richer than other varieties in vitamins, antioxidants, and other nutrients. In addition, organic produce causes an increased risk of food poisoning. According to the CDC, in 1996, the last year for which data is available, 36% of people suffering from E. coli O157:H7 infection contracted it from organic food. This strain of E. Coli is particularly vicious-it kills thousands of people every year, and can cause substantial damage to the liver or kidneys. Organic foods are susceptible to E. Coli infection because manure and compost are commonly used fertilizers in organic farming, and both often contain large amounts of the bacteria. In response to the claim of E. Coli infection, Whole Foods Market, Inc., an organic producer, issued a statement that composting should eliminate the risk of infection. However, composting is generally performed at 130° to 140°, but temperatures of 160° are necessary in order to kill this E. Coli strain.

Although organic farms make the claim that their products are better for the environment, produce less toxic chemicals, and are safer and healthier, the facts do not seem to bear these claims out. Although it is true that there are potential long-term health threats stemming from the use of synthetic fertilizers, the evidence for such a threat has yet to be substantiated in the nearly 40 years since this danger was first identified in Rachel Carson's Silent Spring. However, the risks of using organic foods are known and substantiated. This is not to say that organic foods are substantially unsafe-feel free to eat organic. Just be aware that the extra bucks that you're shelling out don't provide an extra dime of safety or nutrition.