Organic vs Conventional? Which is safer? The following is an excerpt of an opinion column by Andrew Campbell, MD, published in Alternative Therapies in Health and Medicine (see below for access to the entire column).
In The Annals of Internal Medicine recently published a review, by Dr Crystal Smith-Spangler and others titled: “Are Organic Foods Safer or Healthier Than Conventional Alternatives?” The article states:
The purpose of this study is to comprehensively synthesize the published literature on the health, nutritional, and safety characteristics of organic and conventional foods.”
This study showed that detectable pesticide residues were five times more likely to be found on conventional food versus organic foods. Bacterial resistance was also discussed and resistance to three or more antibiotics was 33% more likely with conventional food over organic food. The mycotoxin deoxynivalenol, a trichothecene mycotoxin and known carcinogen, was found to be lower in both levels and con- tamination in organic grains.1
We are led to believe by Dr Smith-Sprangler et al that the use of pesticides, artificial fertilizers, antibiotics, hormones, and other synthetic chemicals in the food we eat do not cause any harm and foods grown using these are as safe for human consumption as organic foods.