Misconceptions on Organic Food

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John Boone ENG 1320-293 Wallenstein The Myth of Organic Food Food bearing the “Organic” label has become hugely popular in the United States. However, this popularity is based on misconceptions about what Organic actually is, and misleading marketing about modern food production. So what does “Organic” actually mean? The scientific definition is “any carbon-containing molecule with a carbon-hydrogen bond” (Avery, Alex, 2006). Scientifically, ALL food is organic. The distinction made by proponents of Organic is a philosophical one, deceptively disguised as science. In the context of the popular food products, Organic is a conventional food crop that is genetically and chemically identical to its standard counterpart (Avery, 2006). Organic is a clever marketing label for a product, and nothing more. Organic food remains popular due to three common misconceptions: that it is healthier to eat; that buying organic food supports small businesses and strikes a blow against big, evil corporations; and that the cultivation method is better for the environment. Most people would agree that healthy food supplied by sustainable production are good goals, so the scientific facts should be established even if they contradict our emotionally satisfying assumptions. According to The National Review, “Americans believe organic food is healthier by a 2-1 margin, despite the lack of any evidence supporting this” (Hughner, McDonagh, Prothero, Schultz, Stanton). Organic and conventional farmers use two different ways to grow the exact some species of plant. The fundamental makeup and biochemical content of a crop is defined by its genes, not by the way it was grown. Organic and standard farming
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