A new study out of Stanford University on organics caused quite a stir last week. The study, which aggregated data from over 200 prior research projects, found that there was no explicit health benefit to consuming organic versus non-organic produce and meat.
The non-organic materials did retain traces of pesticides and antibiotic-resistant bacteria, but researchers considered those contaminants to be at a level still safe for human consumption. Some have lauded the study for removing the wool from the eyes of consumers who believe eating organics to be the utmost of healthy lifestyle practices. Others maintain that the environmental and long-term health benefits of eating organic foods is well worth the products' steeper price tag.
Has the study influenced your approach to eating organics?
About the Author: A student in Providence, Rhode Island, Leah Douglas loves learning about, talking about, reading about, and consuming food. Her work has also been featured in Rhode Island Monthly Magazine.
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