Food Fights Over Organics and GMOs
Seralini’s study is unleashing as much disagreement as the Stanford University study that found that organics are no more nutritious than conventional ones. Some scientists, regarding the Stanford study, remind us to keep ourselves focused not on the particularities, errors, etc. of one individual study but on the bigger picture.
The Pump Handle at Science Blogs points out that, besides the headline-making claim about organic foods not being more nutritious, the Stanford study also found that organic foods contain 30 percent fewer pesticide residues. Recent work by researchers at the Columbia University Mailman School of Public Health has indeed discovered a “strong association between prenatal pesticide exposure and adverse impacts on behavior, brain structure, cognitive ability, and neurodevelopment.”
Even more, Casaubon’s Book, also at Science Blogs, reminds us that “the reality is that organics started because of concern about the larger environment, not to make your food extra nutritious.” Organics aren’t only about making a healthier tomato, but about figuring out how might we produce food using sustainable methods that are far more friendly for the environment, that don’t require burning fossil fuels.
Maybe North Americans aren’t “dropping like flies” despite eating GMO corn for over ten years. Maybe it would have been better if Seralini had presented his study‘s results with less fanfare.
But it’s not just that “Roundup Ready” corn is not what nature gave us. Farmers who use the corn must buy new seeds (from Monsanto) every year and use plenty of Roundup (made by Monsanto) to keep their fields weed-free. As the Union of Concerned Scientists points out, wouldn’t it be better for the collective health of ourselves and our planet not to keep buying Monsanto’s products, but to grow our food in ways that minimize environmental pollution?
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