Chemical contamination - Organic food proponents cite the existence of reduced levels of pesticides and herbicides as a way to reduce the long term risk of chemical consumption. A study published by the National Research Council in 1993 determined that for infants and children, the major source of exposure to pesticides is through diet.A recent study in 2006 measured the levels of organophosphorus pesticide exposure in 23 school children before and after replacing their diet with organic food. In this study it was found that levels of organophosphorus pesticide exposure dropped dramatically and immediately when the children switched to an organic diet.The degree of risk posed by pesticide residues remains uncertain. Pesticide use in conventional food products is heavily regulated, with established, research-based maximum residue levels (MRLs) below which residues are considered safe for human consumption. Also, many pesticides are not cumulative in the body, and are regularly eliminated. Notable exceptions include heavy metals such as lead or mercury which are sometimes found in foodstuffs in countries which have lax food production standards. The U.S. and most of Europe prohibit the use of inorganic compounds containing heavy metals in any type of agriculture including conventional.One area where organically produced food is demonstrably different is in the reduction of nitrates, which are commonly used to stimulate production of conventionally farmed agricultural products. Nitrates reduce the transmission of oxygen in the bloodstream or may under certain situations become nitrosamines, which are carcinogens. Organic foods do not use nitrates as a fertilizer, and so present a reduced nitrosamines risk, although the use of nitrates and the nitrate content of the final product in conventional foods is regulated by region.
Pesticides - Contaminations - Foods, Bio, Organic and Natural Products
|Pesticides - Contamination - Food, Bio, Organic and Natural Products|
|BioFertilizer - Organic and Natural Products.|