Organic, does not mean safer

By 10. February 2015Blog, Health, Risk Management

What do you think of when you think of organic?

Do you think of a healthy flavoursome alternative to the mass produced tasteless stuff from the supermarkets? Perhaps you think of fresh fruit and vegetables that have been lovingly tended just using some soap to remove the bugs instead of drenching them in pesticides and herbicides? Or do you think of those tiny spotty apples that seem to be half as large but cost twice as much as the conventional ones?

The question of whether or not organic is better is fiercely fought between the organic and conventional farmers and it is a matter that is far from settled.

José Miguel Mulet, Professor of Biotechnology at the Polytechnic University of Valencia weighed into the fray with his book “Los productos naturales, ¡vaya timo!” (Natural products, what a rip off!) which is featured in an article in the Spanish newspaper “El Mundo”.

He says that organic food is smaller than their conventionally produced counterparts, and that the label of organic does not mean that they are safer, in fact, he claims that organically produced food is harder to regulate as there are many small farms compared to the big conventional farms. And in the EU, there are more food scares on organic farms compared to conventional ones.

So what do you prefer on your carrots and potatoes, chemicals or cow poo?

A more cow poo pro blog for you tomorrow.

Click here to read more (in spanish).