About Alex Avery Expertise Questions regarding organic food, agriculture, pesticides, herbicides, environmental issues, food safety, bacterial infection, agricultural economics, crop biotechnology, wildlife conservation, erosion, global food issues.
Experience Director of research and education with the Center for Global Food Issues at Hudson Institute. Prior to joining Hudson in 1994, I was a McKnight research fellow at Purdue University, where I worked to develop drought-resistant sorghum varieties for the Sudan of Africa.
I have spoken to a wide variety of national and international audiences and have represented the Center at the United Nations World Food Summit in Rome. I have written numerous articles which were published in leading newspapers and am currently working on a book.
Organizations Center for Global Food Issues
Publications Washington Times, American Outlook, Global Food Quarterly, Des Moines Register, USA Today Magazine, Canada's Western Producer, New York Post and others.
Awards and Honors McKnight Research Fellowship at Purdue University
Question Hey, Alex!
It is really controversial about organic food. My pathology professor said, I would never ever ... When I go to one of the organic product store I hear all other stories. So what's your stand on it. And one more, if I may, How do I chose one company over another in say wheat germ oils, or other oils, or any other companies that make food suploments.
Thanks Allen
Answer Yes, organic is controversial for a good reason. Those pushing organic make all kinds of bogus claims, both about their own products and their "competitors." The bottom line is that despite decades of testing and research, zero evidence exists that organic foods in general are any safer, healthier, more nutritious, or tastier. This is the official stance of both the US Dept. of Agriculture and the UK's Food Standards Authority, among others.
The organics' most prominent claim -- zero pesticide residues -- is bunk. While some 70% of non-organic produce (fruits and veggies) has some detectable residues of pesticides, so do 25% of organic. Neither has high enough levels to be of any health concern -- that according to the National Cancer Institute, National Research Council, etc. (After all, we can detect pesticides at the parts per billion level, equivalent to one second in 31 years!)
Moreover, this is when measuring for synthetic pesticides. Agencies DO NOT TEST for residues of organic pesticides. One of the more widely used organic pesticides, pyrethrum (a nerve toxin extracted from African chrysanthemums), was deemed a "likely human carcinogen" in 1999 by the EPA.
But beyond that, organic produce is sometimes fresher than non-organic, because it may be sourced locally. That can be true for conventional as well, however, as much organic produce comes from California. It really depends.
Buy what looks fresh and is available at a good price, organic stuff really isn't worth the price premium unless it has a visable freshness advantage. Then, judge for yourself whether it's worth the higher price or not.
Whatever you do, don't buy organic because you're afraid of chemical residues because they aren't credible health threats. BUT, as your pathology prof noted, foodborne bacteria are a credible threat and organic MAY pose higher foodborne illness risk because the main fertilizer in organic farming is animal manure -- which is the main reservoir of pathogenic bacteria. So whatever you do -- WASH your produce thoroughly.
