Once again, organic food has made many people sick. As far back as I can remember, every nationally reported food borne illness including salmonella and e-coli bacterial illnesses have been linked back to organic food.
ABC news reported this morning that the chicken which has hospitalized a couple of hundred people nationwide is labeled "organically raised chicken."
I am glad that most food in this country has been chemically treated to kill bacteria, either in the field, in processing or packaging. Without the miracle of chemicals, there wouldn't be enough hospital beds in this country to handle the organically poisoned people.
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Harry, you make no point here other than your ignorance of food handling. The taint in organic spinach came from wild hogs tramping through fields. The taint in organic chicken comes from intestinal bacteria spread in poor processing practices. In both cases the dominant ideas have been to up washing of product by chemicals rather than reducing or eliminating the sources of contamination.
The dominant ideas are USDA-sanctioned practice put forth by agribusiness. Farm and process practices in this country are dominated by large conglomerate growers - they largely dictate the changes in processing that make our food cheaper and subject to bacterial and viral contamination. So please, educate yourself as to why food becomes toxic so you can better speak your personal choice in the grocery and in opinion pages.
I, for one, have a really good idea of how my food got from the hoof and the dirt to my table. Most of what my wife and I buy comes from farmers I know. You do them and all hard-working farmers, organic or conventional, a disservice by alleging something you have no factual basis for. Besides, when you grow properly, harvest properly, and process properly, chemical use and misuse should be pretty minimal.