Is organic food safer?

Organic food contains fewer pesticide residues

Pesticide residues are rarely found on organic food. In contrast, pesticides are found on one in three non-organic foods tested each year, and multiple residues of up to seven different compounds are not uncommon. Pesticide safety is tested for individual compounds, but we know very little about the "cocktail effect' of multiple residues. Some research suggests that they may be hundreds of times more toxic than the same compounds individually.

Organic food contains fewer food additives

While food manufacturers can use more than 500 additives, organic food processors are prohibited from using a host of ingredients that researchers say may be harmful to our health such as aspartame, hydrogenated fat, phosphoric acid, sulphur dioxide, monosodium glutamate, or artificial flavourings and colourings. Organically born and reared cattle are BSE-free. Applying common sense and the precautionary principle, organic farming banned the feeding of animal protein to farm animals well before the BSE crisis hit UK agriculture. The Soil Association has found no recorded cases of BSE in any animal born and reared organically. Organic farming bans GMOs. There is insufficient evidence to prove that genetically modified organisms (GMOs) are safe, and some animal feeding trials have revealed unexpected toxicities. Organic farming cuts antibiotic use

Organic farming cuts antibiotic use

Antibiotics are used extensively in non-organic farming to promote growth and to prevent disease in intensively reared, overcrowded farm animals. High standards of animal welfare in organic farming minimise the need for antibiotics and other veterinary drugs which are used only when strictly necessary. Organic standards minimise food poisoning risks. A recent government survey gave organic food a clean bill of health and confirmed expectations that organic methods, such as the careful composting of manure, minimise pathogenic risks such as E.coli ol57.