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notes for loca

notes for loca - laylaylay = no evidence The health...

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laylaylay = no evidence The health benefits of organic food are one of the most intensely debated issues in the food industry.(deardorff) The belief of organic food does not rely on scientific evidence; however, the public’s conscious believes organic farming protects the environment while reducing greenhouse gasses. (Finkel 1) History In the 1950’s to 1960’s, the pesticide DDT was blamed for the widespread thinning of bird eggs across North America, and the rapid decline of the bald eagle. Over-intensive grain farming in the US Midwest led to fertilizer run-off into the Mississippi River that ultimately created a 20,000 square kilometer dead zone in the Gulf of Mexico, as algal blooms sucked up available oxygen. Soils that were tilled for decades without crop rotation or replacing organic matter led to dust storms that wrecked havor across Austrailia in the 1960s and the American and Canadian prairies in the 1930s, the latter so vividly depicted in John Steinbeck’s The Grapes of Wrath. (Finkel 2) Conventional farming is starting to look a lot like organic farming. Modern farming techniques have evolved after decades of pressure from the environmental movement and decades of work by a generation of scientists inspired by environmental awareness. Organic farmers are bound to an idealogy that demands they only
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use natural techniques; therefore, natural predators are being used to control pests in conventional farming. The Dow Chemical Company is helping this process by producing safe, short-acting pesticides for the land. The most recent pesticide by Dow is Spinosad - it is accepted by organic farmers because it is naturally produced by bacteria (Finkel 2). Consumers and paying more Some consumers are more than willing to pay higher prices for organically grown food.(Deardorff). Since consumers are crazy about the idea of organic food, many multinational food companies are increasing their organic produce (Finkel For many people, the comfort level of “going organic” or “not going organic” involves their conscience just as much as their health (Jackson 1). According to Millie Mettfeldt-Beman, “[o]rganic is a matter of personal choice. We have a very safe food system” (Jackson 1). The American lifespan has nearly doubled since the beginning of the twentieth century
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because of clean water, vaccinations and federally enforced food-safety standards (Jackson 1). Maria Rodale , a third-generation advocate for organic farming, urges consumers to look beyond nutrition to the chemicals going into our soil, our food and our bodies. “What we do to our environment, we are also doing to ourselves,” said Rodale, chairwoman and CEO of Rodale Inc ., which publishes health and wellness content.(deardoff) Some experts also suggest consumers focus on the producers rather than the product itself. For example, Vicki Westerhoff, 54, owner of Genesis Growers in St. Anne, Ill., uses organic procedures but calls her food “natural” and “chemical-free”
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