Organic Food Fantasies Never Die
BY: ALEX A. AVERY AND DENNIS T. AVERY
Excerpt…
CHURCHVILLE, VA—Way back in 1946, the esteemed British medical journal the Lancet declared in an editorial that organic fanatics were making health and nutrition claims way beyond what the science supported. Oh how little has changed since then.
The media is once again pronouncing organic food superior based on science fad and the findings of a single study taken well beyond what the evidence shows.
The latest salvo in this debate is a simple study of processing tomatoes (the kind used to make paste and sauces) grown over the past decade by a group of California researchers. The researchers, led by Dr. Alyson Mitchell, report that irrigated processing tomatoes grown using organic methods contained roughly twice as much of two flavonoid antioxidants, quercetin and kaempferol.
These are the two most abundant “flavonoids” in our diet “linked” to reduction in some forms of cancer and lower blood pressure, which reduces the risk of heart disease and stroke. Link means “far from provent” in science, but the media thrives on rumor. Hence, the river of newspaper ink spilled in the past month on how organic vegetables and fruits “really are better for you” because they are “full of antioxidants.”
Whether the findings have any bearing on your health or on flavonoid levels in organic tomato paste at your local market are both completely unknown.