Organic VS. Conventional
Environmental Science 1A
For years, there has been a debate on how food is grown. Should it be organic or conventionally grown? To answer this question, the difference between the two needs to be known. Organic produce is grown without chemical fertilizers and pesticides. Organic livestock is free ranged, most of the time, with no added antibiotics or growth hormones. Conventionally grown produce is usually processed after being harvested. They are also sprayed with chemical pesticides and enriched with polluting fertilizers.
Stanford University has held over 250 investigations that compared the nutritional value of organic and traditional crops. These studies show that organic foods tend to contain slightly more phosphorous, a higher level of omega3 fatty acids, and a 30% lower rate of chemical residue. However, traditional chicken and pork is onethird more likely to contain antibiotic bacteria than organic meats. Bacterias that cause food poisoning are equally present in both traditional and organic. They have little difference in nutritional value.
When people see “organic,” they immediately think “pesticidefree.” Organic products can still be labeled as organic, even if they contain commercial pesticides. The U.S. Department of Agriculture stated that almost 20% of organic lettuce showed up as positive for containing a
pesticide called spinosad. Spinosad comes from a naturally occurring bacterium in soil. Although it is considered slightly toxic to the EPA (Environmental Protection Agency), it can be used while farming and still be labeled as organic. Spinosad, under the name Entrust, is especially harmful to the nervous system of insects, and ...
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