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Is that Stanford study right? Is organic food really no healthier?
Last week, Stanford University researchers published a study in the Annals of Internal Medicine that they said showed organically-grown food to be no more nutritious than conventionally-grown food. Chaos ensued, as consumer advocacy groups, fellow researchers and environmental and parenting organizations condemned the study, suggested financial ties to food giant Cargill motivated it and even filed a petition to have the research retracted from its journal.
As of publication, a petition with Change.org had 3,351 signatures, on the grounds that it didn't factor in the potential health consequences of genetically modified foods, high fructose corn syrup and other additives that are found more often in conventional foods than in organic ones. As Rosie Mestel wrote in the Los Angeles Times:
The scientists weren’t studying genetically modified foods (though if GMO foods were in the conventional data, one might think that GMO-caused health factors would have revealed themselves in the results). And they weren’t studying high-fructose corn syrup -- they were only reviewing fruits, vegetables, eggs, grains, dairy, poultry and meat. Not processed foods.
The article, in other words, wasn’t about the entirety of everything that people think is wrong about the way our food is grown and produced today. It wasn’t even about every type of difference between organic and conventionally grown food.
Alarmists were not the only ones sounding the alarm, so to speak. As HuffPost's Lynne Peeples reported, a researcher who published a similar analysis in 2011, Kirsten Brandt of Newcastle University, had several criticisms. During the course of her research, she discovered that organic food was indeed nutritionally distinct from conventionally grown food.
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