It’s Not About the Nutrients: The Stanford Organic Food Study
by Sean Croxton
Last week I had the great pleasure of being interviewed by Abel Bascom for his popular Fat-Burning Man podcast. About thirty minutes into our conversation, Abel pitched me the most rant-inducing question he could have possibly delivered.
Abel’s query pertained to the recent study out of Stanford University concluding that organically-grown food is no more nutritious than its chemically-laden counterpart.
My answer: I don’t care.
To be perfectly honest, I hadn’t even heard of the study — very likely because I pay zero attention to what’s reported in the news, especially mainstream media reports on anything having to do with health.
I’m sure people all over the country employed this study as one ginormous gotcha moment, an opportunity to finally prove to their hippy friends that they had been wasting their hard-earned cash for apparently — and scientifically — no reason whatsoever.
In your face, hippies! Told ya so!
Well, I’m no hippy. And, yes, the nutritional value of food is important to me. But regardless of what those smart folks at Stanford may say, and what Anderson Cooper may read off of his teleprompter, I prefer my food to be poison-free. It’s really that simple.