The Ingredient Allowed in Organic Food That Can Cause Cancer
September 13, 2012
by Sarah, The Healthy Home Economist on September 11, 2012
Why would the average consumer decide to switch to organic food? Typical reasons include food of higher quality that is hopefully more nutritious although conventional produce grown locally and picked at the peak of ripeness would no doubt rival the nutrition of organic produce picked early and shipped long distances.
Consumers also generally assume that any food labeled as USDA Organic will not contain any dangerous ingredients or chemicals. After all, buying certified organic food is still the only way to avoid genetically modified ingredients as GMOs are regularly slipped into healthfoods labeled as “natural” and even those containing organic ingredients but less than 70% organic overall.
Based on these assumptions, consumers would likely be surprised and even shocked to learn that a likely human carcinogen that triggers massive gastointestinal inflammation and symptoms in many people continues to be allowed by the National Organics Standards Board (NOSB) for inclusion on the list of ingredients permitted in certified organic food – food bearing the USDA Organic label! (Read more)