WINNIPEG, MB, Mar. 13, 2013/ Troy Media/ – It is reasonable to assume
that most people would want farmers to grow sufficient quantities of
healthy food in a manner that is sustainable for the environment and for
humanity. Yet, as we become further removed in our daily lives from
farms and the people who grow our food, it is easy for misunderstandings
to cloud how best to achieve this end.
One option that has grown in popularity is organic food. The
misconceptions about its benefits and its means of production are highly
problematic. Propelled by a general scientific ignorance, a dogma has
developed around organic, and the result is the spread and promotion of
irrational fears that actually detract from our ability to achieve the
goal of abundant food for all.
The reality about “organic” food
In the fall of 2012, Dr. Crystal Smith-Spangler of Stanford
University and her colleagues published a systematic review that
evaluated the scientific literature around differences in the health
effects and nutrition of organic foods as compared with conventionally
produced items. This review attracted extensive media and public
attention, as the authors concluded that there is no strong evidence
supporting the contention that organic food is any more nutritious than
conventionally grown food. They did note that eating organic food could
result in less exposure to pesticide residues and antibiotic-resistant
bacteria, though the health benefits in these reductions are not
necessarily meaningful.
The reaction of organic proponents to the Stanford study typically
fell into two categories: first, those who claimed that the argument
that organic food is more nutritious was never a selling point (a
disingenuous claim at best) and, therefore, the study is of no concern.
The second defense has been that, in fact, the study does show the
health benefits of organic versus conventional food due to the reduction
in potential exposure to pesticides and potentially harmful bacteria.
Therefore, they argue, organic is still the preferred means of food
production.
The latter of these arguments, especially around pesticide exposure,
has a number of unspoken assumptions that need to be stated clearly.
First, there is a general belief that no pesticides are used or allowed
in organic production. Second, exposure to pesticides at the
concentrations found in conventional food results in adverse health
outcomes. Third, conventional agriculture is a monolith that employs a
uniform set of practices in stark contrast to those dictated for organic
agriculture, and, therefore, the only healthy choice, for us and the
environment, is organic.
Each of these assumptions is built on a number of myths and
misconceptions about what organic food is and how it is produced. Let me
deconstruct all of them.
Reality check: Even organic foods use pesticides
The average person tends to believe that organic food is produced
without any pesticides. This is untrue. Under Canadian law, to be
certified organic, a product must meet strict guidelines developed under
the auspices of the federal government in terms of what can and cannot
be used in its production. Pesticides are not banned; only synthetic
pesticides are disallowed. Synthetic pesticides are those that have been
manufactured using modern organic chemistry techniques.
So, what is the difference between a synthetic pesticide and a
non-synthetic pesticide? In reality and in practice, nothing. Both types
are employed to control pests, whether insect, fungus or other organism
that threatens the productivity of a crop.
Within organic production in Canada, a farmer is allowed to use
copper compounds to control fungus outbreaks, and naturally derived
chemicals such as pyrethrum, rotenone, spinosad and the toxin-producing
microbe Bacillus thuringiensis (Bt) to control damage by insects and
other invertebrates.
All the compounds used in organic farming pose a risk to the
environment and human health in the same way that synthetic pesticides
do. The only true difference is that they are derived from natural
sources, such as plants or bacteria, as opposed to being produced by
employing synthetic chemistry, or in the case of Bt, expression by
genetically modified organisms. Natural chemicals can be just as toxic
as synthetic ones. A case in point is the bacteria-produced botulinum
toxin (the cause of botulism) which is the most toxic compound currently
known.
What are these natural sources of pesticides and how do we access
them? In the case of pyrethrum (a collection of similar compounds), it
is derived from the flowers of chrysanthemums. These flowers are grown
primarily in East Africa, and the resulting pyrethrum is exported from
there, with Kenya as the globally dominant producer, followed by
Australia as the next leading exporter.
That should raise this question: are they using organic techniques to
grow a crop that provides organic farmers halfway across the globe with
a natural, non-synthetic pesticide?
In some instances, yes, but in many cases, the answer is no. Similar
to any plant crop, chrysanthemums are subject to damage by pests and can
require synthetic pesticides (in addition to synthetic fertilizers) to
maintain productivity and to protect yields. They also require modern
chemical methods to extract the compounds of interest in a useable form.
Are there other options besides growing chrysanthemums for pyrethrum?
Yes! An entire class of synthetic pesticides based on the chemistry and
biological activity of the pyrethrums exists – the pyrethroids. These
chemicals are similar in terms of their environmental fate, toxicity and
human health risk to those compounds that constitute pyrethrum. The
pyrethroids are inherently less wasteful to produce in terms of
resources. In addition, they come with the same benefits and without the
mental gymnastics of trying to reconcile using conventional
agricultural techniques to produce a “natural” pesticide for use in
organic farming.
These arguments alone should make them the more obvious choice when
trying to develop a sustainable agricultural practice to feed the people
on this planet. The only reason pyrethroids are not allowed in organic
agriculture is that they are synthetic. The take-home message from this
policy is that items that are synthetic are inherently bad, and items
from nature are inherently good. This “natural” fallacy permeates much
of the thinking around organic production.
Reality check: Pesticides are not killing you
The assumption that the reduction in pesticide exposure from eating
organic versus conventional fruits and vegetables will result in any
health benefit is completely unproven.
Health Canada’s Pest Management Regulatory Agency is in charge of
approving pesticides. The scientists’ and regulators’ job is to protect
health in relation to our exposure to all pesticides.
Can exposure to pesticides result in adverse health outcomes? Yes,
because at the right concentrations, all chemicals can result in
toxicity. Insecticides that act on the nervous system (like pyrethrum)
can be especially hazardous to the environment and us if used
improperly, which should not surprise anyone.
Yet, when we look at mortality and morbidity statistics, lifespans in
Canada (and pretty much everywhere else) are still increasing, and the
risk of a person developing or dying from cancer (a common refrain from
those fearing synthetic chemicals) has not changed in any meaningful way
for decades.
If pesticides are truly affecting health, it is not obvious how. In
the end, simple actions, such as washing your produce prior to eating or
cooking, can reduce the pesticide residue significantly, making the
exposure differences between organic and conventional next to
meaningless. The benefits of eating more fruits and vegetables to our
overall health are unambiguous. One of the single largest barriers to
people eating more fruits and vegetables can be the cost. Ironically,
“organic” food is much more expensive than the conventional variety.
Reality check: There is no such thing as conventional agriculture
An interesting comment by the lead author of the Stanford study was
her surprise at the diversity of non-organic agricultural practices and
techniques employed by farmers.
Outside the organic envelope, no single set of rules or approaches
exists for farming. Are some conventional farmers better than others in
terms of protecting and enhancing soil and crops and the surrounding
ecosystems as well as avoiding wasteful application of pesticides?
Absolutely. Yet, we forget that, in many cases, the fields and areas
where the farmers work and earn a living are the places where they were
born, and it is where they raise their families.
They have a clear vested interest in maintaining the productivity of
their fields and the cleanliness of the water they drink and the air
they breathe. They can employ evidence-based practices to improve crop
yields and reduce environmental impact. If something does not work, they
can discard it, and when it does, they can employ it.
Farming approaches not typically allowed in organic include
integrated pest management with synthetic pesticides and the application
of nutrient-rich biosolids from human and animal waste, as they can
contain synthetic compounds. (Note: while biosolids can appear
off-putting at first, they have been employed in some way for
millennia.) In conventional agriculture, there are no ideologically
driven rules, only attempts to improve best management practices for
sustainable production. Organic farming creates the false premise of
choice between only it, and ‘bad’ conventional methods. In fact, only
organic farming has a single set of dogmatic rules.
Conventional farming
contains an entire spectrum of practices. This false dichotomy between
the two misrepresents the diversity of modern agricultural practices.
The junk science at the heart of the organic food movement: vitalism
Whether the modern organic farmer realizes it or not, at the heart
and soul of the organic movement is the non-scientific belief in
vitalism. The tie to vitalism in organic pre-dates the advent of
synthetic pesticides. The Canadian guidelines make a subtle nod to this
legacy, where they state that organic production “maintain[s] the
organic integrity and vital qualities of the products”. Vitalism is
essentially the notion that life can only come from life.
This means that “dead” things, such as synthesized molecules, lack
this “vital” property (usually an unnamed “energy”), and, therefore,
they cannot sustain life. The resulting conclusion then is that
synthesized molecules are inherently harmful to our health and the
health of the ecosystem.
This belief gained steam in organic circles a century ago when the
ability to synthesize nitrogen fertilizers from atmospheric nitrogen was
discovered. No longer were farmers required to apply only animal manure
or compost (both living sources) to a field to supplement nutrients;
they could use material acquired from the air (something not alive). Of
course, this totally ignores the well-understood global cycles of
nutrients and elements such as nitrogen.
Vitalism as a belief system has been effectively debunked for
decades, if not since the early 19th century, starting with the first
syntheses of organic molecules by chemists. Despite this, the belief in
vitalism, sometimes in the form of our innate connection to soil and
land, persists in organic circles and elsewhere, regardless of whether
the land knows we are there or not.
Vitalism is also indicative of superstitious thinking where conscious
purpose is attributed to something despite the fact that no conscious
purpose exists. For example, the soil is there to provide nourishment to
the plant, and the plant exists to provide nourishment to us. This is a
child-like belief in how the world works. Ironically, if anything can
be argued as having “purpose,” it is the things we create with a
function in mind.
The lack of any evidence for “vital” forces or any physical, chemical
or biological distinction between naturally derived and synthesized
molecules (ask yourself where your vitamin C pill comes from, and the
answer is not from oranges) does not convince organic proponents that
there is nothing inherently wrong with a synthetic pesticide.
People fear synthetics even though there is no evidence they do any
harm. This lack of evidence should lead organic proponents to consider
this scenario: Imagine a synthetic pesticide that controls an important
crop pest in a way that results in no harm whatsoever to the environment
and no risk to human health. Would this synthetic pesticide be allowed
in organic production?
The answer, at least from proponents of “organic” food, would be a
simple “no.” And the reason would be that organic food proponents rely
on pseudoscientific appeals to the innate, unmeasurable differences in
those molecules that are produced by living and non-living things.
The
result, insofar as the anti-science organic movement continues to grow,
is that the world will have one less valuable tool available to feed the
planet.
Dr. Mark Hanson completed his undergraduate degree at the
University of Toronto in zoology and chemistry in 1997, followed by a
Ph.D. at the University of Guelph (Ontario Agricultural College) in
2002. He held a post-doctoral fellowship at the Insitut National de la
Recherche Agronomique (INRA) in Rennes, France, after which he started a
faculty position at the University of Manitoba (Department of
Environment and Geography) in 2004 and where he is currently an
associate professor. This essay originally appeared on www.c2cjournal.ca.
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