But, is it really true that organic food is infused with natural vitamins and ethical values and free from extraneous toxins? The answer can be inferred from looking carefully at the laws that govern the use of the term ‘organic’. The term itself is, of course, quaintly inaccurate.
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More serious enquiry leads to the astonishing fact that wine made from organic grapes in the EU or the USA is frequently derived from crops treated with the ‘organic’ fungicide copper sulphate. Organic farmers may use any amount of this chemical deemed necessary for the protection of their crops, provided they take steps to minimize its accumulation in soil. In addition to copper sulphate, a long list of ‘natural’ chemicals is allowed in organic farming in most jurisdictions, including sodium hypochlorite (aka household bleach), lime sulphur (a corrosive mixture of calcium polysulfides) and nicotine sulphate (a highly toxic compound derived from tobacco).
Rotenone, used in mitochondrial research labs worldwide as a highly potent inhibitor of respiratory complex I, has been demonstrated to cause a Parkinson's disease‐like pathology in experimental rodents. But in many countries it can also be liberally sprayed on your organic strawberries.
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the decision as to what is and isn't permitted [on the list of allowed chemicals] in the organic sector seems arbitrary, and there is no guarantee of it being less poisonous or more wholesome.
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But it would be far more credible if it were truly evidence‐based. The blanket rejection of genetic modification technologies, under the organic label, is a particularly glaring example of what's wrong. Each case should be judged on its merits. The current public attitude of ‘organic good, GM bad’ is pure prejudice. Intelligent consumers, or the regulatory agencies that represent them, should be able to consider all relevant facts that are needed to reach rational decisions. This should include the right to judge whether a particular genetic technology is preferable to the indiscriminate use of toxins, preservatives or fertilizers – whether these were invented by chemists or just happen to have been widely applied in past centuries.