 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
New Study Confirms Benefits of Organic Produce
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
New Study Confirms Benefits of Organic Produce
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
New Study Confirms Benefits of Organic Produce
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
New Study Confirms Benefits of Organic Produce
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
New Study Confirms Benefits of Organic Produce
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
New Study Confirms Benefits of Organic Produce
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
New Study Confirms Benefits of Organic Produce
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
New Study Confirms Benefits of Organic Produce
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
New Study Confirms Benefits of Organic Produce
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
New Study Confirms Benefits of Organic Produce
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
New Study Confirms Benefits of Organic Produce
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
New Study Confirms Benefits of Organic Produce
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.
March 11, 2008
By Holly Case
Natural Food Network Newsletter Editor
Organic is better, but how much better? Until recently, there was a noticeable lack of
quantifiable data to support such claims. Now a new report by the Organic Center has come
up with real numbers, stating that there would be a 97 percent reduction of health risks if all
of the nation's crop land were converted to organic farming methods.
Although less than three percent of U.S. crop land is used for farming fruits and vegetables,
the report estimates that these crops account for most of the health risks from dietary
exposure to pesticides. And though the report by the Boulder, Colorado.-based Organic
Center estimates a 97 percent reduction in this risk by converting US farm land to organic, it
also points out that consumers would need to choose organic imported produce as well to
maintain the lower degree of risk.
Other findings in the report include:
-- An analysis of the significantly greater pesticide risks linked to consumption of imported
conventionally grown fruits and vegetables, compared with domestic conventional produce.
-- Rankings of dietary risk levels in select conventionally grown fruits and vegetables,
arranged to help guide consumers seeking to minimize pesticide risks.
-- Suggestions on how to meet dietary guidelines for fruit and vegetable intake in the winter,
while also reducing pesticide exposures.
-- An overview of pesticide residues found in milk.
The estimates are based on current pesticide residue data from the U.S. Department of
Agriculture, and the Environmental Protection Agency's current methods for estimating
pesticide dietary risks. The Organic Center is a non-profit organization devoted to promoting
organic agriculture with peer-reviewed scientific research. The report, titled "Simplifying the
Pesticide Risk Equation: The Organic Option," is available for free download on the Organic
Center's website at http://www.organic-center.org.