Stanford Studies Value of Organic Food

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EUGENE, Ore. — Organic–it’s a popular way to eat here in Oregon. With a different farmers market open every day, it’s an easy way to eat, too.

But it can be a pricey way to pick out your produce, and a new study from Stanford University claims the habit isn’t that much healthier.

“Just looking at the food, we can’t really conclude that organic food is consistently more nutritious than conventional alternatives,” said Stanford University Researcher Crystal Smith-Spangler

Researchers found the following:

-Organic and conventional produce, on average, weighed equally in vitamins and minerals.
-Organic meat doesn’t rank any higher in nutritional value.
-Organics are no less likely to be contaminated by bacteria.

But organic shoppers say those are not exactly earth shattering statistics and definitely not a game changer for advocates, who say health benefits are only a small portion of why they frequent farmers markets.

Pesticides are one of the main factors shoppers cite for why they opt organic, and the study did reveal conventional produce is 30 percent more likely to show signs of pesticide residue.

Even hearing all these new findings, those who make the conscious decision to eat organic say they know it’s better for them, even if science claims it’s not.

This study didn’t require funding from any outside parties. It’s considered a meta-analysis, which means Stanford researchers didn’t do any new lab work for this study.

They combined results from 237 individual studies that had already been done on organic foods, then they spent four years looking for signs of health benefits from adding organic foods to the diet.

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