“. . . rely on small, organic farms more than Big Ag prototypes; it’s often the little guy who cares for his carrots and Swiss chard like he would his own children . . .” – C Sarich
It’s always interesting when biotech shills spout a bunch of their credentials on posts about GMOs, complaining that there is no scientific proof that genetically modified organisms are bad for our health, bad for the environment, or bad for food sustainability. But here’s something positive. In researching the true nutrition of food that is grown organically (without pesticides and herbicides, as GMOs are), one scientist that is well respected in her field found some revealing evidence showing how non-GMO, organic foods are better for us. Read on to learn more.
Many GMO-advocates are probably aware of the fact that genetically modified crops contain higher levels of pesticide residues than conventional crops. But what about organic vs. GMO when it comes to nutrient content? You can argue with a biotech scientist all day long, and they’ll tell you there is no difference, but they are flat wrong. It’s no straw man – there is real evidence that organic produce is better – in a number of ways.
You can blame it on a Stanford study that started this whole debacle. Their meta data did tell us that:
“. . . published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods.”