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Organic is a loser?
But Monsanto knew they were onto a loser through public opinion
A rose by any other name is still a rose or a Monsanto
The actives may be polyphenols, vitamin E, lycopene, β-carotene, essential oils, and the like; controlled release of these substances during storage and consumption results in conservation of nutritional even nutraceutical properties featured in the fruit or green vegetable, since consumer's health and nutrition are benefited by conserving the features of a well-developed product (fruit).
Myth one: Organic farming is good for the environment
The study of Life Cycle Assessments (LCAs) for the UK, sponsored by the Department for Environment, Food and Rural Affairs, should concern anyone who buys organic. It shows that milk and dairy production is a major source of greenhouse gas emissions (GHGs). A litre of organic milk requires 80 per cent more land than conventional milk to produce, has 20 per cent greater global warming potential, releases 60 per cent more nutrients to water sources, and contributes 70 per cent more to acid rain.
Also, organically reared cows burp twice as much methane as conventionally reared cattle – and methane is 20 times more powerful a greenhouse gas than CO2. Meat and poultry are the largest agricultural contributors to GHG emissions. LCA assessment counts the energy used to manufacture pesticide for growing cattle feed, but still shows that a kilo of organic beef releases 12 per cent more GHGs, causes twice as much nutrient pollution and more acid rain.
Life Cycle Assessment (LCA) relates food production to: energy required to manufacture artificial fertilisers and pesticides; fossil fuel burnt by farm equipment; nutrient pollution caused by nitrate and phosphate run-off into water courses; release of gases that cause acid rain; and the area of land farmed. A similar review by the University of Hohenheim, Germany, in 2000 reached the same conclusions (Hohenheim is a proponent of organic farming and quoted by the Soil Association).
Myth three: Organic farming doesn't use pesticides
Food scares are always good news for the organic food industry. The Soil Association and other organic farming trade groups say conventional food must be unhealthy because farmers use pesticides. Actually, organic farmers also use pesticides. The difference is that "organic" pesticides are so dangerous that they have been "grandfathered" with current regulations and do not have to pass stringent modern safety tests.
For example, organic farmers can treat fungal diseases with copper solutions. Unlike modern, biodegradable, pesticides copper stays toxic in the soil for ever. The organic insecticide rotenone (in derris) is highly neurotoxic to humans – exposure can cause Parkinson's disease. But none of these "natural" chemicals is a reason not to buy organic food; nor are the man-made chemicals used in conventional farming.