By now, I’m sure you’ve seen the headlines about the recent Stanford University study on organic food. Even the New York Times and NPR declared “Expensive Organic Food No Healthier, Study Finds!” But how credible is this study?
The research they’re talking about is not a new study. Rather, it looks at the results from previous studies on the nutrient content in organic food. The problem with the way the researchers presented their results is that it grossly oversimplifies what makes food “healthy.”
After analyzing around 200 studies on organic food’s nutrient content, the researchers found that organic meat and produce did have an equivalent nutrient content – so that organic kale probably has around the same amount of iron as conventional kale. What the study failed to take into account are two important health factors associated with organics: the impact of long-term exposure to pesticide residues on food and the indirect health impacts of conventional farming.
On the next page, read about where the study fell short, and tell us your thoughts on this research!