October 18, 2012
Leslie Phillips, President & COO

Lots of discussion continues around this question: are organic foods more nutritious?
Beth Reardon, integrative nutritionist at Duke Integrative Medicine, shares her view offered in response to a recent Stanford study, discussed here in the NYTimes. The Stanford Study “concluded that fruits and vegetables labeled organic were, on average, no more nutritious than their conventional counterparts, which tend to be far less expensive. Nor were they any less likely to be contaminated by dangerous bacteria like E. coli. The researchers also found no obvious health advantages to organic meats.”
Reardon offers, “in my experience—seeing thousands of patients over the course of nearly 30 years — I have seen that most people don’t eat organic food because of what they are perceived to contain (more nutrients) but rather for what they don’t contain — pesticides, growth hormones, additives, genetic modifications, etc.”
Good to know at least two sides to this…..cube?