Tuesday Morning – What's Cooking?
As time passes, the junk-science proponents are gradually being exposed and put back in the drawer. Twenty-five years ago, the global cooling worriers were eventually ignored, and more recently the global warming theorists have been so completely debunked that the university in Great Britain that fostered the movement had to fire some of its leading researchers and go into a heavy PR rebuilding mode.
Now it appears that the shining-light squad has turned their resources onto the "organic farming" racket. I've noticed lately that more long-term studies and chemical analysis have been getting published that indicate such practices really don't do much of what they claim. Nobody's saying that there's anything wrong with "organic" food products, but don't expect them to add anything to your quality of life or longevity, either.
Christie Wilcox is a regular columnist for Scientific American magazine and she just published THIS ARTICLE on July 18 about some commonly-believed myths that people associate with organic food products. She goes into detail on:
- Myth #1: Organic farms don't use pesticides. They do use them, and despite their claims that they are "natural" pesticides, chemical anaysis shows that they also contain potentially dangerous chemicals.
- Myth #2: Organic foods are healthier. Wilcox lists among other things a 50-year study comparing traditional agriculture with organically produced crops that shows there is no nutritional difference in the two crops.
- Myth #3: Organic farming is better for the environment. Wilcox leads this section by saying, "As an ecologist by training, this myth bothers me the most of all three. People seem to believe they’re doing the world a favor by eating organic. The simple fact is that they’re not – at least the issue is not that cut and dry."
The article is fairly lengthy, but not too burdensome to read and while it is scholarly in its structure, it is interesting reading. I will remind you, too, that the recent e-coli outbreak that raced through Europe was traced back to bean sprouts from an organic farm.
But we'll have to do that later because it's time to get the equipment checked out. And I need to get some more coffee. So I'll see you later in the day room.
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